(Advanced to Step 5 of the Procedure)
1. SCOPE
This standard applies to Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor, and Cocoa Cake, as defined, for the use in the manufacture of cocoa and chocolate products intended for human consumption. It does not apply to these products when intended for other uses.
2. DESCRIPTIONS
2.1 COCOA (CACAO) MASS (COCOA/CHOCOLATE LIQUOR)
Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor is the product obtained from cocoa nib, which is obtained from cocoa beans of merchantable quality which have been cleaned and freed from shells as thoroughly as is technically possible, without removal or addition of any of its constituents.
2.2 COCOA CAKE
Cocoa Cake is the product obtained by partial or complete removal of fat from cocoa nib or cocoa mass.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COCOA MASS (COCOA/CHOCOLATE LIQUOR), COCOA CAKE
|
Cocoa Shell and Germ: |
not more than 5% m/m calculated on the fat-free dry
matter. |
|
Total Ash: |
not more than 10% m/m calculated on the fat- |
|
|
free dry matter or 14% m/m when treated with permitted
alkalizing agents. |
|
Ash insoluble in Hydrochloric Acid: |
Not more than 0.3% m/m calculated on the fat- free dry
matter. |
Only those food additives listed below may be used and only within the limits specified.
|
4.1 |
ACIDITY REGULATORS |
|
Maximum Level |
|
|
503(i) |
Ammonium carbonate |
) |
|
|
|
527 |
Ammonium hydroxide |
) |
|
|
|
503(ii) |
Ammonium hydrogen carbonate |
) |
|
|
|
170(i) |
Calcium carbonate |
) |
|
|
|
330 |
Citric acid |
) |
|
|
|
504(i) |
Magnesium carbonate |
) |
Limited by GMP |
|
|
528 |
Magnesium hydroxide |
) |
|
|
|
501(i) |
Potassium carbonate |
) |
|
|
|
525 |
Potassium hydroxide |
) |
|
|
|
501(ii) |
Potassium hydrogen carbonate |
) |
|
|
|
500(i) |
Sodium carbonate |
) |
|
|
|
524 |
Sodium hydroxide |
) |
|
|
|
500(ii) |
Sodium hydrogen carbonate |
) |
|
|
|
526 |
Calcium hydroxide |
) |
|
|
|
338 |
Orthophosphoric acid |
|
2.5 g/kg expressed as P205 |
|
|
334 |
L-Tartaric acid |
|
5 g/kg |
|
|
4.2 |
EMULSIFIERS |
|
Maximum Level |
|
|
471 |
Mono- and diglycerides of edible fatty acids |
) |
|
|
|
|
|
) |
Limited by GMP |
|
|
322 |
Lecithin |
) |
|
|
|
442 |
Ammonium salts of phosphatidic acids |
|
10 g/kg |
|
|
4.3 |
FLAVOURING AGENTS |
|
Maximum Level |
|
|
|
Natural and artificial flavours, except |
) |
|
|
|
|
those which reproduce the flavour of |
) |
|
|
|
|
chocolate or milk |
) |
Limited by GMP |
|
|
|
Vanillin |
) |
|
|
|
|
Ethyl vanillin |
) |
|
|
|
Contaminants |
Maximum Level |
|
5.1 Lead |
2 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; Codex Alimentarius Volume 1B).
6.2 To the extent possible in good manufacturing practice, the products shall be free from objectionable matter.
6.3 When tested by the appropriate methods of sampling and examination, the products:
(a) shall be free from microorganisms capable of development under normal conditions of storage; and7. LABELLING(b) shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health.
In addition to the General Standard for Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius Volume 1A) the following apply:
7.1 NAME OF THE PRODUCT
7.1.1 The name of the product described under Sub-Section 2.1 and complying with Sub-Section 3.1 of the Standard shall be: Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor.
7.1.2 The name of the product described under Sub-section 2.2 and complying with Sub-section 3.1 of the Standard shall be: Cocoa Cake.
7.2 LABELLING OF NON-RETAIL CONTAINERS
Information required in Section 7.1 of this Standard and Section 4 of the Codex General Standard for the Labelling of Prepackaged Foods shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 DETERMINATION OF COCOA SHELL
According to AOAC 968.10 and 970.23.
8.2 DETERMINATION OF TOTAL ASH
According to AOAC 972.15.
8.3 DETERMINATION OF ASH INSOLUBLE IN HYDROCHLORIC ACID
According to AOAC 972.15B.
8.4 DETERMINATION OF LEAD
According to AOAC 986.15 (Codex general method).
