Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

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Introduction

With the growth of global population and economic development, the demand for the quantities and varieties of condiments is increasing, which promotes the significant growth of international trade volume and types of condiments, including seasoning oil of Zanthoxyli pericarpium. Although the condiments industry is developing rapidly, due to the lack of a unified standard for product quality and safety assurance, the international trade of seasoning oil of Zanthoxyli pericarpium has not reached its potential.

This document standardizes the characteristics of seasoning oil of Zanthoxyli pericarpium, and provides corresponding qualitative and quantitative methods to help with detection and identification, product grading, scaling, standardized production, reducing trade and communication barriers, meeting increasing demand in the international market, and promoting the commercialization and trade of seasoning oil of Zanthoxyli pericarpium.

1 Scope

This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.

2 Normative references

3 Terms and definitions

4 Requirements

4.1 Sensory requirements

4.2 Physicochemical requirements

4.3 Contaminant limits

4.4 Mycotoxin limits

4.5 Pesticide residue limits

5 Packaging and marking

5.1 Packaging

5.2 Marking

5.3 Storage and transport