BS 4585-13:1983, ISO 5566-1982

Overview

BS 4585-13:1983, which aligns with ISO 5566:1982, provides a comprehensive methodology for assessing the colouring power of turmeric, a widely used spice in food technology. This standard outlines the procedures necessary for determining the colour intensity of turmeric extracts, which is crucial for quality control in food production. The standard is vital for manufacturers, suppliers, and regulatory bodies involved in food processing and safety.

Key Requirements

The standard specifies the following key requirements for the determination of turmeric's colouring power:

• Sample Preparation: Guidelines on how to prepare turmeric samples for testing, ensuring consistency and reliability in results.
• Extraction Methods: Detailed procedures for extracting the colouring components from turmeric, including the use of solvents and the conditions required for optimal extraction.
• Measurement Techniques: Instructions on the use of spectrophotometry to quantify the colour intensity of the extracts, including calibration methods and equipment specifications.
• Reporting Results: Standards for documenting and reporting the findings, ensuring clarity and uniformity in results presentation.

Implementation Benefits

Adopting BS 4585-13:1983 offers several practical benefits for food manufacturers and processors:

• Quality Assurance: Ensures that turmeric products meet specified colour standards, enhancing product consistency and consumer satisfaction.
• Regulatory Compliance: Facilitates compliance with food safety regulations and standards, reducing the risk of non-compliance penalties.
• Market Competitiveness: Provides a competitive edge by assuring customers of product quality and adherence to recognised standards.
• Research and Development: Supports R&D efforts by providing a reliable method for evaluating turmeric's colouring properties, aiding in the development of new products.

Compliance Value

Compliance with BS 4585-13:1983 is essential for businesses involved in the production and distribution of turmeric and turmeric-based products. The standard not only helps in maintaining product quality but also plays a critical role in ensuring safety and compliance with broader food safety regulations. By following this standard, businesses can:

• Enhance Traceability: Establish a clear traceability system for turmeric products, which is crucial for addressing consumer concerns and regulatory inquiries.
• Reduce Liability: Minimise the risk of legal issues arising from non-compliance with food safety standards.
• Build Consumer Trust: Demonstrate commitment to quality and safety, fostering trust among consumers and stakeholders.

In conclusion, BS 4585-13:1983 serves as a critical tool for ensuring the quality and safety of turmeric in food technology. By implementing the methodologies outlined in this standard, businesses can enhance their operational efficiency, comply with regulations, and ultimately deliver high-quality products to the market.