ISO 5560-1997 PDF

Full title and description

ISO 5560:1997 — Dehydrated garlic (Allium sativum L.) — Specification. Defines product description and minimum requirements for dehydrated garlic intended for human consumption, including organoleptic, chemical and packaging requirements.

Abstract

This International Standard specifies requirements for dehydrated garlic (Allium sativum L.), gives recommendations on microbiological aspects and on storage and transport, and provides guidance on sampling, rehydration and sensory testing. It is intended to harmonize quality and labelling for trade and processing of dehydrated garlic.

General information

• Status: Published (International Standard; confirmed following review).
• Publication date: 1997 (Edition 3, published July/August 1997).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 (Spices and condiments).
• Edition / version: Edition 3 (1997).
• Number of pages: 10 pages (typical published English edition).

Scope

Specifies requirements for dehydrated garlic in whole, sliced, granulated or powdered forms intended for direct use in food processing and retail. The standard includes provisions on organoleptic quality, limits for extraneous matter and filth, chemical requirements and recommended microbiological limits (given as informative guidance). Annexes give recommended methods for rehydration and sensory testing and guidance on storage and transport conditions to preserve quality.

Key topics and requirements

• Product definition and permitted forms (whole, sliced, granulated, powdered).
• Organoleptic requirements (appearance, colour, odour, flavour and absence of off-notes).
• Limits for extraneous matter, filth and foreign matter and test methods for their determination.
• Chemical requirements including tests for volatile sulphur compounds and other compositional limits.
• Guidance on microbiological considerations (informative recommendations), and recommended storage and transport conditions to maintain product quality.
• Sampling, rehydration method and sensory (organoleptic) test procedures.

Typical use and users

Used by dehydrated garlic producers, spice and seasoning manufacturers, food ingredient buyers, quality control and testing laboratories, food safety/regulatory authorities, and standards bodies. Also referenced by food technologists and R&D teams developing formulations that include dehydrated garlic.

Related standards

Normative and related references typically cited with ISO 5560 include standards for determination of filth and extraneous matter in spices and condiments, methods for volatile organic sulphur compound determination, and other spice sampling and testing standards (for example ISO 1208, ISO 5567 and ISO 927 are commonly associated references). Several national bodies publish adoptions or national equivalents (e.g., NF ISO 5560, ČSN ISO 5560).

Keywords

dehydrated garlic; Allium sativum; spices; condiments; specification; organoleptic; extraneous matter; chemical requirements; microbiological guidance; sampling; rehydration; storage; transport.

FAQ

Q: What is this standard?

A: ISO 5560:1997 is an International Standard that specifies quality, compositional and labelling-related requirements for dehydrated garlic (Allium sativum L.).

Q: What does it cover?

A: It covers product definition and permissible forms, organoleptic and chemical requirements, limits for extraneous matter, recommendations on microbiological aspects, sampling, rehydration and sensory testing, and guidance on packaging, storage and transport.

Q: Who typically uses it?

A: Producers and packers of dehydrated garlic, spice blenders and ingredient buyers, QC and testing laboratories, food safety regulators and standards developers.

Q: Is it current or superseded?

A: The 1997 edition (Edition 3) is the published International Standard; according to the standard’s maintenance history it underwent systematic review and has been confirmed as the current version in recent ISO reviews. For procurement or regulatory use always confirm the current status with the national standards body or ISO before relying on it for compliance.

Q: Is it part of a series?

A: It is a stand-alone product specification within ISO/TC 34/SC 7 (spices and condiments) and is related to other ISO methods and specifications for spices and condiments (sampling and test methods).

Q: What are the key keywords?

A: Dehydrated garlic, Allium sativum, spices, condiments, specification, organoleptic, extraneous matter, sampling, rehydration, microbiological guidance.