ISO 5565-1:1999 pdf download – Vanilla [ Vanilla fragrans (Salisbury) Ames]
1 Scope
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews. This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla extracts. NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this part of ISO 5565. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of currently valid International Standards.
ISO 948, Spices and condiments — Sampling .
ISO 3493, Vanilla — Vocabulary .
ISO 5565-2:1 999, Vanilla [ Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods .
3 Terms and definitions
For the purposes of this part of ISO 5565, the terms and definitions given in ISO 3493 apply.
4 Commercial forms
The following four commercial forms are described in this part of ISO 5565:
a) vanilla pods, consisting of whole pods which may be split;
b) cut vanilla, consisting of parts of pods, split or not, and deliberately cut or broken;
c) vanilla in bulk, consisting of vanilla in pods and cut vanilla;
d) vanilla powder, obtained by grinding vanilla pods after drying without additives.
5.1 Vanilla pods
Vanilla pods shall:
– have the characteristics corresponding to their qualitative category (see clause 6);
– have undergone a suitable treatment with a view to developing their flavour;
– be dark chocolate brown to reddish in colour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin exclusively, and may have a mark at the bottom one-third of their length.
They shall not:
– have undergone any treatment which could induce a change in their natural vanillin content or in the content of any other constituent of the flavour;
– be moth-eaten, mouldy, creosoted, “poiquées” (blistered) or oxidized;
– have an odour which is not typical of vanilla.
5.2 Cut vanilla
Cut vanilla shall:
– be prepared from vanilla pods meeting the requirements specified in 5.1 ;
– be sound and of good specific flavour;
– be dark chocolate brown to reddish in colour.
5.3 Vanilla in bulk
Vanilla in bulk shall:
– be obtained from vanilla pods meeting the requirements specified in 5.1 ;
– be sound and of good specific flavour;
– be dark chocolate brown to reddish in colour.
Pods or pieces are generally wooded, and may have several large stains.
5.4 Vanilla powder
Vanilla powder shall:
– be obtained from vanilla pods meeting the requirements specified in 5.1 ;
– be sufficiently fine to pass through a sieve of aperture size 1 ,25 mm;
– be dark chocolate brown to reddish in colour;