(Advanced to Step 5 of the Procedure)
1. SCOPE
This standard applies to cocoa powders (cocoas) and cocoa-sugar mixtures intended for direct consumption.
2. DESCRIPTION
2.1 COCOA PRODUCTS
2.1.1 Cocoa Powder and Fat-reduced Cocoa Powder are the products obtained from cocoa cake (ref: [Proposed Draft Revised] Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake for Use in the Manufacture of Cocoa and Chocolate Products) transformed into powder.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 ESSENTIAL COMPOSITION
3.1.1 Cocoa Powder or Cocoa
|
Cocoa butter: |
not less than [20%] m/m calculated on the dry
matter. |
|
Moisture content: |
not more than [7%] m/m. |
3.1.1.1.1 Sweetened Cocoa or Sweetened Cocoa Powder: not less than 25% m/m cocoa powder calculated on the dry matter.
3.1.1.1.2 Sweetened Cocoa Mix or Sweetened Mixture with Cocoa: not less than 20% m/m cocoa powder calculated on the dry matter.
3.1.1.1.3 Sweetened Cocoa-flavoured Mix: less than 20% m/m cocoa powder calculated on the dry matter.
3.1.2 Fat-reduced Cocoa Powder or Fat-reduced Cocoa
|
Cocoa butter: |
less than [20%] m/m calculated on dry matter. |
|
Moisture content: |
not more than [7%] m/m. |
3.1.2.1.1 Sweetened Cocoa, Fat-reduced or Sweetened Cocoa Powder, Fat-reduced: not less than 25% m/m fat-reduced cocoa powder calculated on the dry matter.
3.1.2.1.2 Sweetened Cocoa Mix, Fat-reduced or Sweetened Mixture with Cocoa, Fat-reduced: not less than 20% m/m fat-reduced cocoa powder calculated on the dry matter.
3.1.2.1.3 Sweetened Cocoa-flavoured Mix, Fat-reduced: less than 20% m/m fat-reduced cocoa powder calculated on the dry matter.
[3.1.3 Chocolate Powder
Chocolate Powder: mixture of cocoa powder and sugars and/or sweeteners, containing not less than 32% m/m cocoa powder calculated on the dry matter.]
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3.2 |
OPTIONAL INGREDIENTS |
|
|
|
|
Maximum level |
|
3.2.1 |
Spices |
) limited by GMP |
|
3.2.2 |
Salt (Sodium chloride) |
) |
|
4.1 |
ACIDITY REGULATORS |
|
Maximum level |
|
503(i) |
Ammonium carbonate |
) |
|
|
503(ii) |
Ammonium hydrogen carbonate |
) |
|
|
527 |
Ammonium hydroxide |
) |
|
|
170(i) |
Calcium carbonate |
) |
|
|
330 |
Citric acid |
) |
|
|
504(i) |
Magnesium carbonate |
) |
Limited by GMP |
|
528 |
Magnesium hydroxide |
) |
|
|
501(i) |
Potassium carbonate |
) |
|
|
501(ii) |
Potassium hydrogen carbonate |
) |
|
|
525 |
Potassium hydroxide |
) |
|
|
500(i) |
Sodium carbonate |
) |
|
|
500(ii) |
Sodium hydrogen carbonate |
) |
|
|
524 |
Sodium hydroxide |
) |
|
|
338 |
Orthophosphoric acid |
|
2.5 g/kg, expressed as P2O5, on the
cocoa fraction |
|
334 |
L-Tartaric acid |
|
5 g/kg on the cocoa fraction |
Individual emulsifiers:
|
471 |
Mono- and di-glycerides of edible |
) |
|
|
|
fatty acids |
) |
Limited by GMP |
|
322 |
Lecithin |
) |
|
|
442 |
Ammonium salts of phosphatidic acids |
|
10 g/kg on the finished product |
|
473 |
Edible sucrose esters of fatty
acids[8] |
|
10 g/kg on the finished product |
|
4.3 |
FLAVOURING AGENTS |
|
|
|
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Natural and artificial flavours, except |
) |
|
|
|
those which reproduce the flavour of |
) |
Limited by GMP |
|
|
chocolate or milk |
) |
|
|
|
Vanillin |
) |
Limited by GMP |
|
|
Ethyl vanillin |
) |
|
|
559 |
Aluminium silicate |
) |
|
|
552 |
Calcium silicate |
) |
|
|
553(i) |
Magnesium silicate |
) |
|
|
553(ii) |
Magnesium tricilicate |
) |
|
|
553(iii) |
Talc |
) |
10 g/kg in Cocoa-Sugar Mixtures |
|
555 |
Potassium aluminium silicate |
) |
|
|
554 |
Sodium aluminosilicate |
) |
|
|
551 |
Silicon dioxide, amorphous |
) |
|
|
341(iii) |
Tricalcium phosphate |
) |
|
|
4.5 |
SWEETENERS |
|
|
|
953 |
Isomalt (Isomaltitol) |
) |
|
|
966 |
Lactitol |
) |
|
|
421 |
Mannitol |
) |
Limited by GMP |
|
965 |
Maltitol and maltitol syrup |
) |
|
|
420 |
Sorbitol and sorbitol syrup |
) |
|
|
967 |
Xylitol |
) |
|
|
|
Maximum level on the Cocoa Fraction |
|
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 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 General Standard for Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius Volume 1A) the following apply:
7.1 THE NAME OF THE FOOD
7.1.1 The name of the product described under Section 2.1.1 and complying with Section 3.1.1 of the standard shall be: "Cocoa Powder" or "Cocoa" ("Poudre de cacao" or "cacao").
7.1.2 The name of the product described under Section 2.1.1 and complying with Section 3.1.2 of the standard shall be: "Fat-reduced Cocoa Powder" or "Fat-reduced Cocoa" ("Poudre de cacao fortement dégraissé" or "Cacao fortement dégraissé").
7.1.3 The name of the product complying with Section 3.1.1.1.1 of the standard shall be: "Sweetened Cocoa", "Sweetened Cocoa Powder"or “Drinking Chocolate” ("Cacao sucré", "Poudre de cacao sucré" or “Chocolat à boire”).
7.1.4 The name of the product complying with Section 3.1.1.1.2 of the standard shall be: "Sweetened Cocoa Mix" or "Sweetened Mixture with Cocoa" ("Préparation sucrée à base de cacao" or "mélange sucré avec cacao").
7.1.5 The name of the product complying with Section 3.1.1.1.3 of the standard shall be: "Sweetened Cocoa-flavoured Mix" ("Préparation sucrée au goût de cacao").
7.1.6 The name of the product complying with Section 3.1.2.1.1 of the standard shall be: "Sweetened Cocoa, Fat-reduced" or "Sweetened Cocoa Powder, Fat-reduced" ("Cacao sucré fortement dégraissé" or "poudre de cacao sucré fortement dégraissé").
7.1.7 The name of the product complying with Section 3.1.2.1.2 of the standard shall be: "Sweetened Cocoa Mix, Fat-reduced" "Sweetened Mixture with Cocoa, Fat-reduced" or “Drinking Chocolate”, or Fat-reduced Drinking Chocolate” ("Préparation sucrée à base de cacao fortement dégraissé", "mélange sucré avec cacao fortement dégraissé" or “Chocolat à boire fortement dégraissé”).
7.1.8 The name of the product complying with Section 3.1.2.1.3 of the standard shall be: "Sweetened Cocoa-flavoured Mix, Fat-reduced" ("Préparation sucrée au goût de cacao, fortement dégraissée").
[7.1.9 The name of the product complying with Section 3.1.3 of the standard shall be: “Chocolate Powder”(“Chocolat en poudre”).]
7.1.10 The words "minimum cocoa powder (or fat-reduced cocoa powder) content x%" shall appear in close proximity to the name of the product when "x" is the actual percentage of cocoa powder in the product.
7.1.11 National laws should only permit the use of names other than those given in 7.1.3, 7.1.4, 7.1.5, 7.1.6, 7.1.7, 7.1.8 [or 7.1.9] 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 14 (1972) and 18 (1973).
8.2 DETERMINATION OF COCOA POWDER
To be developed.
8.3 DETERMINATION OF FAT REDUCED COCOA POWDER
To be developed.
8.4 DETERMINATION OF MOISTURE (LOSS ON
DRYING)
According to AOAC 931.04 or IOCCC 1 (1952).
8.5 DETERMINATION OF SUGARS
According to AOAC 980.13.
8.6 DETERMINATION OF TOTAL ASH IN COCOA MASS AND COCOA
CAKE
According to AOAC 972.15.
8.7 DETERMINATION OF LEAD
According to AOAC 934.07.
