Food Technology, Spices, Condiments, Food Additives Standards

The procedural principles regarding Seasonings and Food Additives are given below. With our understanding of service that does not compromise on quality and trust for years, our company has been testing and certification of all the standards specified.

TS EN ISO 948 (Formerly: TS 2109) Spice-sampling rules

TS 3880 Sumac (Rhus coriaria L.) - Ground

TS 3893 Karaman cumin (Carum carvi L.) - Grain

TSE ISO / TS 3632-1 Saffron (crocus sativus linnaeus) section 1: Features

TSE ISO / TS 3632-2 Saffron (crocus sativus linnaeus) - Part 2: Test methods

TS 2109: 1990 / T1 (Number modification, TS EN ISO 948) Spices and seasonings - Sampling

TS EN ISO 6465 Spices- Cumin (cuminum cyminum l.) - Specifications

TS EN ISO 676 Seasonings and condiments-Botanical naming

TS EN ISO 6571 Spices, condiments and medicinal plants - Determination of essential oil content (hydrodistillation method)

TS EN ISO 7540 Ground pepper (Capsicum annuum L.) - Recipes

TS EN ISO 2825 Seasonings and condiments - Preparation of ground samples for experiments

TS EN ISO 927 Spice and seasoning plants - Determination of impurities

TS 1771 Pine nuts

TS 8317 Gelatin-used in food industry

TS 2419 / tstT3 Red Pepper (Capsicum anuum L.) - Ground (Powder)

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content

TS 3522 Bread Yeast

TS EN ISO 927 / AC Spices and seasonings - Determination of foreign matter and foreign matter content

TS EN 16466-1 Isotopic analysis of vinegar-acetic acid and water-Part 1: 2H-NMR analysis of acetic acid

TS EN 16466-2 Isotopic analysis of vinegar-acetic acid and water-Part 1: 13C-IRMS analysis of acetic acid

TS EN 16466-3 Isotopic analysis of vinegar-acetic acid and water-Part 1: 18O-IRMS analysis of acetic acid

TS 2290 ISO 959-1 / T1 Black pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper

TS EN ISO 6465 / D1 Spices - Cumin (cuminum cyminum l.) - Specifications

TSN ISO / TS 3632-1 / T1 Saffron (crocus sativus linnaeus) section 1: Features

TS 2624 ISO 973 / T2 Allspice (pimenta dioica l.) - Grain or ground - Specifications

TS 3893 / T1 Caraway (Carum carvi L.) - Grain

TS 1017 Bay leaf

TS 3786 / T3 Thyme

TS 3498 ISO 2256 / T1 Dry mint-specifications

TS 4028-1 ISO 5565-1 / T1 Vanilla (vanillia fragrans (salisbury) ames) - Part 1: Specifications

TS 11126 / T1 Dried rosemary (rosmarinus officinalis l.)

TS 1880 EN 13188 / T2 Vinegar-Product of agricultural origin-recipes, specifications, marking

TS 1049 Mahlep

TS EN ISO 7540 / tst T1 Ground pepper (Capsicum annuum L.) - Recipes

TS EN ISO 3493 Vanilla-Dictionary

TS 2290 ISO 959-1 / tst T2 Black pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper

TS 2358 ISO 1237 / D1 Mustard seeds - Specifications

TS 3880 / T1 Sumac (Rhus coriaria L.) - Ground

TS 3894 Coriander - Grain and Ground (POWDER)

TS ISO 1003 / D1 Spices - Ginger (zingiber officinale roscoe) - Specifications

TS 4448 Mustard - Ground (mustard flour)

TS ISO 2254 Clove - Grain and ground - Features

TS 3881 Black Cumin

TS 11125 ISO 11163 / D1 Dried basil (basil) (ocimum basilicum l.) - Specifications

TS 4215 Turmeric (Indian saffron) -All

TS 3706 Red pepper - Bitter, flake (leaf)

TS 4172 Buy-Grain and milled

TS 9498 Common juniper fruit

TS 2291 / T1 Cinnamon - Bark and ground

TS 3269 ISO 7386 / D1 Anise

TS 9777 / T2 Mayonnaise

TS 2589 Tahini

TS 13742 Karaman Cumin - Ground

TS 13424 / tst T1 Flavor enhancers

TS 3522 / T1 Bread Yeast

TS 13764 Fennel (ground)

Dried rosemary (rosmarinus officinalis l.) TS 11126 / tst T2

tst 2016106334 Tarhana Powder

tst 2016106284 Powdered Vegetables

tst 2016106283 Powdered fruit

tst 4216 Turmeric (Indian saffron) milled

TS 9777 / T3 Mayonnaise

tst 933 Cooking salt

TS 1880 EN 13188 / D1 Vinegar-Product of agricultural origin-recipes, specifications, marking

TS ISO 882-1 Cardamom-Elettaria cardamonum (linnaeus) maton var. miniscula burkill-in capsule

TS 3892 / T1 Vanillin

TS EN ISO 927 Seasonings and condiments - Determination of foreign matter and foreign matter content

TS 933 Cooking salt

TS ISO 1003 Spices - Ginger (zingiber officinale roscoe) - Specifications

TS 1017 Bay leaf

TS EN 1376 Foodstuffs - Determination of saccharin in sweetening tablets used in table - Spectrometric method

TS EN 1377 Foodstuffs - Determination of acesulfame k in sweetening tablets used in table spectrometric method

TS EN 1378 Foodstuffs - Determination of aspartame in sweetening tablets used in table-Hplc method

TS EN 1379 Foodstuffs - Determination of cyclamate and saccharin in liquid sweeteners used in table - Hplc method

TS 1880 EN 13188 Vinegar-Product of agricultural origin-recipes, specifications, marking

TS 1880 EN 13188 / T1 Vinegar-Product of agricultural origin-recipes, specifications, marking modification 1

tst 2130 ISO 927 Spices and seasonings - Determination of impurities

TS 2131 ISO 928 Spices and condiment plants - Determination of total ash

TS 2133 ISO 930 Spice and seasoning plants- Determination of ash content insoluble in acid

TS 2134 Spice-Moisture Determination

TS 2135 Determination of spice-alcohol-soluble extract

TS 2136 Spice - Determination of cold water soluble extract

TS 2137 ISO 1108 Spice and seasoning plants - Determination of non-volatile ether extracts

TS ISO 2254 Clove - Grain and ground - Features

TS 2290 ISO 959-1 Pepper (piper nigrum l.) Grain or ground, specifications- Part 1: Black pepper

TS 2291 Cinnamon - Bark and ground

TS 2358 ISO 1237 Mustard seeds - Specifications

TS 2624 ISO 973 Allspice (pimenta dioica l.) - Grain or ground - Specifications

TS 2624 ISO 973 / T1 Allspice (pimenta dioica l.) - grain or ground - Specifications

TS 2738 Hops - Wet and dry

TS 2928 Determination of the total phosphorus-5-Oxide content by using the quinoline phosphomolibtate gravimetric method in phosphoric acid used in industry (including foodstuffs)

TS 3269 ISO 7386 Anise

TS 3481 Mint - Fresh

TS 3495 Spices - Determination of fineness of ground spices - Manual sieving

TS 3498 ISO 2256 Dry mint - specifications

TS 3713 Coconuts (planed)

TS 3786 Thyme

TS 3786 / T1 Thyme

TS 3786 / T2 Thyme (modified 2)

TS 3844 Cheese yeast

TS 3886 ISO 5559 Dried onions (allium cepa linnaeus) - Specifications

TS 3887 ISO 5560 Dried garlic (allium sativum) - Specifications

TS 3892 Vanillin

TS 4062 Currants (person)

TS 4107 Vanilla (with sugar)

TS 4705 Phosphoric acid and sodium phosphates used in industry (including food industry) - Determination of fluorine - Photometric method with alizarin complexon and lanthanum nitrate

TS 4750 ISO 6577 Nutmeg (whole or broken) and outer shell (whole or in pieces) (myristica fragrans houtt.) - Specifications

TS 5103 ISO 959-2 Pepper (piper nigrum l.) - Grain or ground-Features-Part 2: White pepper

TS 5282 Ketchup

TS 5338 Eucalyptus oil

TS 5364 Juniper Cone - Tall Juniper (juniperus excelsa bieberstein)

TS ISO 5564 Black pepper and white pepper, whole or ground - Determination of Piperin content - Spectrophotometric method

TS 4028-1 ISO 5565-1 Vanilla (vanillia fragrans (salisbury) ames) - Part 1: Specifications

TS 4028-2 ISO 5565-2 Vanilla (vanillia fragrans (salisbury) ames) - Part 2: Test methods

TS 5922 Pharmaceutical, food and cosmetic dyes-Chemical diagnosis reactions

TS 5923 Drug, food and cosmetic dyes-Determination of insoluble matter

TS 5924 Drug, food and cosmetic dyes-Determination of titanium-titanium

TS 6189 Pharmaceutical, food and cosmetic dyes-Diagnosis by thin layer chromatography

TS 6190 Determination of aromatic amine in pharmaceutical, food and cosmetic dyes

TS 6191 Drug, food and cosmetic dyes-Diagnosis and quantification-Spectrophotometric method

TS 6224 Pharmaceutical, food and cosmetic dyes-Tartrazine

TS 6225 Pharmaceutical, food and cosmetic dyes-Sunset yellow fcf

TS 6226 Pharmaceutical food and cosmetic dyes-Erythrosine

TS EN ISO 6571 Spices, condiments and medicinal plants - Determination of essential oil content (hydrodistillation method)

TS 7257 Drug, food and cosmetic dyes-Determination of chloride, sulphate, lead, arsenic and drying loss

TS 7258 Pharmaceutical, food and cosmetic dyes-Synthesis of dyes and synthesis intermediates

TS 7437 Salad dressing

TS 7437 / T1 Salad dressing

TS 7437 / T2 Salad dressing

TS EN ISO 7541 (Former number: TS ISO 7541) Ground red pepper (determination of total natural color)

TS ISO 7541 / T1 (Number modified, TS EN ISO 7541) Ground red pepper (determination of total natural color)

TS ISO 7543-1 Red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 1: Spectrometric method

TS ISO 7543-2 Red pepper and red pepper oil resins - Determination of total capsaicinoid content - Part 2: High performance liquid chromatography method

TS 8223 Determination of arsenic in food additives and pharmaceutical and cosmetic excipients

TS 8224 Determination of acid content in food additives and pharmaceutical and cosmetic auxiliaries

TS 8225 Determination of heavy metal limit in food additives and pharmaceutical and cosmetic excipients

TS 8226 Freezing point determination in food additives and pharmaceutical and cosmetic excipients

TS 8386 Viscosity enhancers-Alginic acid

TS 8387 Propyl gallate - used in food, pharmaceutical and cosmetic industries

TS 8388 Butyl hydroxyanisole - used in food, pharmaceutical and cosmetic industries

TS 8389 Polysorbate monoesters - used in food, pharmaceutical and cosmetic industries

TS 8390 Methylparaben-used in food, pharmaceutical and cosmetic industries

TS 8391 Determination of saponification value in food additives and pharmaceutical and cosmetic auxiliaries

TS 8392 Determination of hydroxyl value in food additives and cosmetic excipients

TS 8393 Determination of iodine value in food additives and pharmaceutical and cosmetic auxiliaries

TS 8394 Determination of melting point in food additives and pharmaceutical and cosmetic auxiliaries

TS 8395 Determination of ester value in food additives and cosmetic excipients

TS 8471 Spice - Determination of foreign matter

TS 8881 ISO 3513 Determination of bitter red pepper-Skovil index

TS 9053 Baking soda - for dough

TS 9121 Turmeric (Indian saffron) - Determination of staining power - Spectrophotometric method

TS 9183 Red pepper (capsicum annuum l.) - Ground (powder) - Microscopic examination

TS 9195 Ammonium hydrogen carbonate - used in foods

TS 9401 ISO 2253 Curry powder spice-Specifications

TS 9515 Potassium nitrate - used in foods

TS 9516 Sodium citrate - used in foods

TS 9558 Sodium metabisulfite - used in food

TS 9687 Pharmaceutical, food and cosmetic dyes - Indigotin

TS 9688 Pharmaceutical, food and cosmetic paints - Ponceau 4r

TS 9738 Beer yeast

TS 9777 Mayonnaise

TS 9899 Chlorobutanol-Food, pharmaceutical used in cosmetic industry

TS 9900 Agar - used in food, pharmaceutical and cosmetic industries

TS 10379 Sodium hydrogen carbonate - used in pharmaceuticals and foods

TS ISO 10633-1 Fatty toxin residues-Determination of glucosinolate content-Part 1: High-performance liquid chromatography method

TS 10914 Mayonnaise production rules

TS 11027 Food additives and pharmaceutical and cosmetic auxiliary substances - Determination of ash

TS ISO 11027 Pepper and pepper oil resins - Determination of Piperin content - High performance liquid chromatography method

TS 11125 ISO 11163 Dried basil (basil) (ocimum basilicum l.) - Specifications

TS 11126 Dried rosemary (rosmarinus officinalis l.)

TS 11555 Sodium alginate - used in food

TS 11649 Sodium tartrate-Used in foods

TS 12294 Mycotoxin determination in foods

TS 12295 Foodstuff-Tartarazine determination spectrophotometric method

TS 13424 Flavor enhancers

TS 12636 Table fenugreek

TS 12968 Soy sauce

TS EN 13189 Acetic acid - used in foods - from non-agricultural substances - recipes, properties, marking

TS EN 13189 / AC Acetic acid - Used in foods - From non-agricultural substances - Recipes, specifications, marking

TS 13255 Rhubarb (rheum rhaponticum l.)

200765855 Flavor enhancer / condiment