Overview
ISO 941:1980 specifies a laboratory method for the determination of the cold water-soluble extract in spices and condiments. The procedure is based on extraction with cold water, filtration, evaporation and drying of the extract, and final weighing. This standardized test supports consistent quality assessment, ingredient characterization and comparative analytical reporting for food laboratories and quality-control teams.
Key Topics
- Scope and applicability: Applicable to most spices and condiments; where product variety requires, the method may be modified or an alternative method used as indicated in related International Standards.
- Apparatus and materials: Key items listed in the standard include:
- Volumetric flask, 100 ml
- Pipette, 50 ml
- Flat-bottomed dish (for drying and weighing)
- Medium-fine filter paper
- Steam bath and oven (capable of 103 ± 2 °C)
- Analytical balance
- Sampling and sample preparation: The standard references established sampling and grinding procedures; sample handling and preparation are required to obtain a representative test portion (test portion typically around 2 g, weighed to 0.001 g).
- Test procedure (summary):
- Transfer the test portion quantitatively into a 100 ml volumetric flask and make up to the mark with distilled (or equivalent) cold water.
- Shake at approximately 30-minute intervals for 8 hours, then allow to stand for a further 16 hours without shaking.
- Filter through dry medium-fine filter paper.
- Evaporate a 50 ml aliquot of filtrate to dryness in a pre-dried, weighed dish, using a steam bath and then an oven at 103 ± 2 °C to constant mass.
- Weigh the dried extract; express results as a percentage (including dry-basis expressions as specified).
Applications
- Quality control: Verify soluble matter content that can affect flavor release, solubility in formulations, and product labeling.
- Comparative analysis: Provide reproducible data for batch-to-batch comparisons and supplier qualification.
- Research and development: Support formulation work where aqueous solubility of spices or condiments is relevant (e.g., beverage or sauce systems).
Related Standards
- ISO 943 - Spices and condiments: sampling (referenced for sampling guidance)
- ISO 2825 - Spices and condiments: preparation of a ground sample for analysis
Practical value: ISO 941:1980 gives laboratories a clear, repeatable workflow-equipment, timings, temperatures and sample handling-to obtain comparable cold water‑soluble extract values across samples and laboratories, aiding regulatory compliance, quality assurance and formulation work.
(Refer to the full ISO 941:1980 text for complete procedural details and reporting requirements.)
