1 SCOPE
This standard applies to cocoa powders (cocoas) and dry mixtures of cocoa and sugars intended for direct consumption.
2 DESCRIPTION
2.1 Cocoa Products
2.1.1 Cocoa Powder and Fat-reduced Cocoa Powder and "Highly Fat-reduced Cocoa Powder" are the products obtained from cocoa cake (Cf. Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake) transformed into powder.
3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Essential Composition
3.1.1 Moisture Content
Not more than 7% m/m
3.1.2 Cocoa Powder and Dry Mixtures of Cocoa and Sugars
|
Cocoa butter content (as a minimum cocoa powder content
on a dry matter basis) |
|||
³ 20% m/m |
³ 10% m/m but < 20%
m/m |
< 10% m/m |
||
Cocoa Powders only |
Cocoa Powder |
Fat-Reduced Cocoa Powder |
Highly Fat reduced Cocoa Powder |
|
Cocoa powder content in Dry Mixtures |
Not < 25% m/m |
Sweetened Cocoa, |
Sweetened Cocoa, Fat-reduced, |
Sweetened Cocoa, Highly Fat-reduced |
or |
or |
or |
||
Sweetened Cocoa Powder, |
Sweetened Cocoa Powder, Fat-reduced, |
Sweetened Cocoa Powder, Highly Fat-reduced |
||
or |
or |
or |
||
Drinking Chocolate |
Fat-Reduced Drinking Chocolate |
Highly Fat-Reduced Drinking Chocolate |
||
Not < 20% m/m |
Sweetened Cocoa Mix, |
Sweetened Cocoa Mix, Fat-reduced, |
Sweetened Cocoa Mix, Highly Fat-reduced |
|
or |
or |
or |
||
Sweetened Mixture with Cocoa |
Sweetened Mixture with Cocoa, Fat-reduced: |
Sweetened Mixture with Cocoa, Highly Fat-reduced |
||
< 20% m/m |
Sweetened Cocoa-flavoured Mix |
Sweetened Cocoa-flavoured Mix, Fat-reduced |
Sweetened Cocoa-flavoured Mix, Highly Fat-reduced |
Chocolate Powder: mixture of cocoa powder and sugars and/or sweeteners, containing not less than 32% m/m cocoa powder (29% m/m on a dry matter basis).
3.2 Optional Ingredients
Spices
Salt (Sodium chloride)
4 FOOD ADDITIVES
4.1 Acidity regulators |
Maximum level |
|
503(i) |
Ammonium carbonate |
Limited by GMP |
503(ii) |
Ammonium hydrogen carbonate |
|
527 |
Ammonium hydroxide |
|
170(i) |
Calcium carbonate |
|
330 |
Citric acid |
|
504(i) |
Magnesium carbonate |
|
528 |
Magnesium hydroxide |
|
530 |
Magnesium Oxide |
|
501(i) |
Potassium carbonate |
|
501(ii) |
Potassium hydrogen carbonate |
|
525 |
Potassium hydroxide |
|
500(i) |
Sodium carbonate |
|
500(ii) |
Sodium hydrogen carbonate |
|
524 |
Sodium hydroxide |
|
526 |
Calcium hydroxide |
|
338 |
Orthophosphoric acid |
2.5 g/kg, expressed as P2O5, on
the cocoa fraction of the finished product |
334 |
L-Tartaric acid |
5 g/kg on the cocoa fraction of the finished product |
4.2 Emulsifiers |
|
|
471 |
Mono- and di-glycerides of edible fatty acids |
Limited by GMP |
322 |
Lecithin |
|
476 |
Polyglycerol esters of interesterified ricinoleic acid |
5 g/kg on the finished product |
442 |
Ammonium salts of phosphatidic acids |
10 g/kg on the finished product |
473 |
Edible sucrose esters of fatty acids[10] |
10 g/kg on the finished product |
4.3 Flavouring Agents |
Maximum Level |
|
|
Natural and artificial flavours, except those which reproduce the flavour
of chocolate or milk |
Limited by GMP |
|
Vanillin |
Limited by GMP |
|
Ethyl vanillin |
|
4.4 Anti-caking Agents |
Maximum Level |
|
559 |
Aluminium silicate |
10 g/kg on Dry Mixtures of Cocoa and Sugars |
552 |
Calcium silicate |
|
553(i) |
Magnesium silicate |
|
553(ii) |
Magnesium trisilicate |
|
553(iii) |
Talc |
|
554 |
Sodium aluminosilicate |
|
551 |
Silicon dioxide, amorphous |
|
341(iii) |
Tricalcium phosphate |
|
4.5 Bulking Agent |
Maximum Level |
|
1200 |
Polydextroses A and N |
Limited by GMP |
4.6 Sweeteners |
Maximum Level |
|
953 |
Isomalt (Isomaltitol) |
Limited by GMP |
966 |
Lactitol |
|
421 |
Mannitol |
|
965 |
Maltitol and maltitol syrup |
|
420 |
Sorbitol and sorbitol syrup |
|
967 |
Xylitol |
|
950 |
Acesulfame Potassium |
350 mg/kg on finished product |
951 |
Aspartame |
3 g/kg on finished product |
955 |
Sucralose |
580 mg/kg on finished product |
954 |
Sodium Saccharin |
100 mg/kg: residue limit on finished product |
957 |
Thaumatin |
Limited by GMP on finished product |
5.1 Heavy Metal |
Maximum level on the Cocoa Fraction |
Lead |
1 mg/kg |
6.1 It is recommended that the products covered by the provisions of this standard be prepared in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997).
6.2 To the extent possible in good manufacturing practice, the products shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the products shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health.
6.4 When tested by appropriate methods of sampling and analysis, the products shall be free from microorganisms in amounts which may represent a hazard to health.
7 LABELLING
In addition to the provisions of the Codex General Standard for Labelling of Prepackaged Foods - CODEX STAN 1-1985, Rev.1-1991 - the following apply:
7.1 Name of the Food
7.1.1 Cocoa Powders and Dry Mixtures of Cocoa and Sugars
The descriptions of the products defined in Section 3.1.2 shall be used as the name of the food in each case.
7.1.2 Chocolate powder
The name of the product complying with Section 3.1.3 of the standard shall be: Chocolate Powder (Chocolat en poudre).
7.1.3 The words minimum cocoa powder (or fat-reduced cocoa powder or highly fat-reduced cocoa powder) content x% shall be declared in accordance with dispositions of Section 5.1.1 of the Codex General Standard for Labelling of Prepackaged Foods, where required by national legislation.
7.1.4 Sweeteners
When sweeteners described in section 4.6 have been used to replace sugars, totally or partially, the word sugared, or equivalent, shall not appear in the name of the food: according to the language of the importing country, the term sweetened or equivalent shall be used.
Where sweeteners have been added to the product, the term
artificially sweetened or
with added
sweeteners or with sugars and added sweeteners
shall appear in close proximity to the name of the food.
7.1.5 National laws should only permit the use of names other than those given in 7.1.1 and 7.1.2. in countries where such names are traditional, fully understood by the consumer and not misleading or deceptive with respect to other categories of product provided that any product with less than 25% of total cocoa powder or fat-reduced cocoa powder content shall not bear the term "chocolate" in its designation.
8 METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of Cocoa Butter
According to IOCCC 37 (1990) and IOCCC 14 (1972).
8.2 Determination of Cocoa Powder, Fat Reduced Cocoa Powder and Highly Fat-Reduced Cocoa Powder
To be developed
8.3 Determination of Moisture
According to AOAC 977.04 or IOCCC 26 (1988)-Karl Fisher Method.
8.4 Determination of Lead
According to AOAC 934.07.