Overview
ISO 11165:1995 specifies the requirements for dried sage (Salvia officinalis L.) in the form of whole or cut leaves. This international standard, developed by ISO/TC 34 Subcommittee SC 7 (Spices), ensures consistent quality, safety, and authenticity for dried sage products used worldwide. The standard covers physical, chemical, and microbiological specifications, sampling methods, packaging, and labeling requirements. It applies primarily to sage leaves harvested before flowering and subsequently dried, used as a culinary herb, seasoning, or aromatic plant.
Key Topics
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Scope and Definition
ISO 11165:1995 defines dried sage as the dried leaves of Salvia officinalis L., which are grayish-white and pubescent, sized between 2 cm to 8 cm in length. It covers both whole and cut leaves suitable for the food industry and culinary use.
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Physical Requirements
The dried sage must be free from live insects and practically free of mold, dead insects, insect fragments, and visible rodent contamination. Total foreign matter (animal, plant, or mineral origin) must not exceed 1% by mass. The allowable limits for broken stems and brown leaves are 3% and 5% respectively, ensuring product integrity and appearance.
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Chemical Specifications
Critical chemical parameters are specified to guarantee the product’s quality:
- Moisture content: maximum 12% (m/m)
- Total ash content: maximum 11% (m/m)
- Acid-insoluble ash: maximum 2% (m/m)
- Essential oils: minimum 1.5% (ml/100 g) on dry matter
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Sampling and Testing
Sampling follows the ISO 948 standard to ensure representative selection. Testing methods for moisture, ash content, essential oils, and contamination levels adhere to standardized ISO references (ISO 927, 928, 930, 939, 6571). Samples are ground to pass through a 315 µm sieve prior to analysis.
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Packaging and Labeling
Packaging materials must be clean, hygienic, and neutral, preventing moisture loss or absorption and complying with environmental legislation. Labeling information must include:
- Product name and commercial name (if applicable)
- Producer or packager’s name and address
- Lot or batch code
- Net weight
- Country of origin
- Any additional buyer-specified details (e.g., harvest year)
- Reference to ISO 11165:1995
Applications
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Food Industry
Used extensively as a culinary herb for flavoring, dried sage meeting ISO 11165 standards guarantees quality consistency for manufacturers, retailers, and consumers.
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Herbal and Aromatic Products
The standard supports the production of herbal teas, seasonings, and medicinal herb preparations where purity and chemical profiles such as essential oil content are critical.
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Quality Assurance and Regulatory Compliance
Producers and exporters can use ISO 11165:1995 as a benchmark to meet international trade requirements and consumer safety regulations.
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Agricultural and Botanical Research
Provides clear product definitions helpful for botanical studies and agricultural practices focusing on Salvia officinalis cultivation and post-harvest processing.
Related Standards
- ISO 927:1982 – Determination of foreign matter content in spices
- ISO 928:1980 – Determination of total ash in spices
- ISO 930:1980 – Determination of acid-insoluble ash in spices
- ISO 939:1980 – Determination of moisture content in spices
- ISO 948:1980 – Sampling of spices and culinary herbs
- ISO 6571:1984 – Determination of essential oil content in spices, aromatic herbs, and herbs
Adhering to ISO 11165:1995 helps ensure that dried sage products maintain optimal quality, safety, and authenticity for international markets and consumer satisfaction. This standard is essential for quality control professionals, exporters, food manufacturers, and regulatory agencies working with herbal spices and aromatic plants.
