APPENDIX II. PROPOSED DRAFT REVISED STANDARD FOR COCOA BUTTERS

(Advanced to Step 5 of the Procedure)

1. SCOPE

This standard applies exclusively to cocoa butter used as ingredient in the manufacture of chocolate and chocolate products.

2. DESCRIPTION

2.1 DEFINITION OF COCOA BUTTER

Cocoa butter is the fat obtained from cocoa beans with the following characteristics:

- free fatty acid content (expressed as oleic acid):	not more than 1.75% m/m
- unsaponifiable matter:	not more than 0.5% m/m,
	[except in the case of press cocoa butter which shall not be more than 0.35% m/m]

3. FOOD ADDITIVES

3.1 PROCESSING AID

	Maximum Level in the Final Product
Hexane (62ºC - 82ºC)	1 mg/kg

4. CONTAMINANTS

Maximum Level

4.1 Lead (Pb)

0.5 mg/kg

5. HYGIENE

5.1 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).

5.2 To the extent possible in good manufacturing practice, the products shall be free from objectionable matter.

5.3 When tested by appropriate methods of sampling and examination, the product shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health.

5.4 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.

6. LABELLING

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:

6.1 NAME OF THE PRODUCT

Cocoa Butter

[text to be developed]

[text to be developed if it is found necessary]

Information required in Section 6.1 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.

7. METHODS OF ANALYSIS AND SAMPLING

7.1 DETERMINATION OF FREE FATTY ACIDS

According to IUPAC (1987) 2.201.

According to IUPAC (1987) 2.401.

7.3 DETERMINATION OF LEAD

According to AOAC 934.07 or IUPAC Method (Pure & Appl. Chem., 63).