(Returned to Step 3 of the Procedure)
1. SCOPE
The standard applies to all chocolate and chocolate products for sale to consumers. These products must contain, in their formulations, minimum quantities of cocoa and cocoa materials with the addition of a range of wholesome foodstuffs such as sugars, sweeteners, milk products, flavouring substances and other food ingredients in order to modify, in a characteristic manner, the organoleptic properties of the final product.
2. DESCRIPTION AND ESSENTIAL COMPOSITION FACTORS
2.1 CHOCOLATE TYPES
Chocolate is the generic name for the homogenous products complying with the descriptions below and summarized in the Table. It is obtained by an adequate manufacturing process from cocoa materials which may be combined with milk products, sugars and/or sweeteners, emulsifiers and/or flavours. Other edible foodstuffs, excluding added flour and starch (except for products in 2.4.3 of this Standard) and animal fats other than milk fat, may be added to form various chocolate products. The additions shall be limited to 40 % of the total weight of the finished product, subject to the labelling provisions under Section 6.
[The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, after deduction of the total weight of any other added edible foodstuffs, without reducing the minimum contents of cocoa materials.]
2.1.1 Chocolate
Chocolate shall contain, on a dry matter basis, not less than 35% total cocoa solids, of which not less than 18% shall be cocoa butter and not less than 14% fat-free cocoa solids.
2.1.2 Unsweetened Chocolate
Unsweetened Chocolate is a chocolate made with no added sugars or other sweeteners and shall contain, on a dry matter basis, not less than 50% and not more than 60% cocoa butter.
2.1.3 Sweet (Plain) Chocolate
Sweet (Plain) Chocolate shall contain, on a dry matter basis, not less than 30% total cocoa solids, of which at least 18% shall be cocoa butter and at least 12% fat-free cocoa solids.
[2.1.4 Couverture Chocolate
Couverture Chocolate shall contain, on a dry matter basis, not less than 35% total cocoa solids of which not less than 31% shall be cocoa butter and not less than 2.5% of fat-free cocoa solids.]
2.1.5 Milk Chocolate
2.1.5.1 MILK CHOCOLATE
Milk Chocolate shall contain, on a dry matter basis, not less than 25% cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and not less than 14% milk solids (including a minimum of 2.5% milk fat).
2.1.5.2 [MILK CHOCOLATE WITH HIGH MILK CONTENT]
[Milk Chocolate with High Milk Content] shall contain, on a dry matter basis, not less than 20% cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and not less than 20% milk solids (including a minimum of 5% milk fat).
[2.1.5.3 MILK COUVERTURE CHOCOLATE]
[text to be developed]2.1.6 Skimmed Milk Chocolate
Skimmed Milk Chocolate shall contain, on a dry matter basis, not less than 25% cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and not less than 14% milk solids (including a maximum of 0.5% milk fat).
2.1.7 Cream Chocolate
Cream Chocolate shall contain, on a dry matter basis, not less than 35% total cocoa and milk solids combined, of which at least 25% shall be cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and at least 10% and not more than 21% shall be milk solids (including a minimum of 7% of milk fat.
2.1.7 Cocoa Butter Confectionery /White Chocolate
Cocoa Butter Confectionery / White Chocolate shall contain, on a dry matter basis, not less than 20% shall be cocoa butter and not less than 14% milk solids (including a minimum of 3% milk fat).
2.2 VERMICELLI AND FLAKES
Vermicelli and Flakes are cocoa products obtained by a mixing, extrusion and hardening technique which gives unique, crisp textural properties to the products. Vermicelli are presented in the form of short, cylindrical grains and flakes in the form of small flat pieces.
2.2.1 Chocolate Vermicelli / Flakes
Chocolate Vermicelli / Flakes shall contain, on a dry matter basis, not less than 32% total cocoa solids, of which at least 12% shall be cocoa butter and 14% fat-free cocoa solids.
2.2.2 Milk Chocolate Vermicelli / Flakes
Milk Chocolate Vermicelli / Flakes shall contain, on a dry matter basis, not less than 20% cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and not less than 12% milk solids (including a minimum of 3% milk fat).
2.2.3 Cocoa Butter Confectionery Vermicelli / Flakes // White Chocolate Vermicelli / Flakes
Cocoa Butter Confectionery Vermicelli / Flakes // White Chocolate Vermicelli / Flakes shall contain, on a dry matter basis, not less than 20% cocoa butter and not less than 14% milk solids (including a minimum of 3.5% milk fat).
2.3 FILLED CHOCOLATE
Filled Chocolate is a product covered by a coating of one or more of the Chocolates defined in Section 2.1 or 2.4, with exception of chocolate a la taza, of this Standard, , the centre of which is clearly distinct through its composition from the external coating. Filled Chocolate does not include Flour Confectionery, Pastry, Biscuit or Ice Cream products. The chocolate part of the coating must make up at least 25% of the total weight of the product concerned.
If the centre part of the product is made up of a component or components for which a separate Codex Standard exists, then the component(s) must comply with this applicable standard.
2.4 OTHER CHOCOLATE PRODUCTS
Other chocolate products are the additional commercially available products that rely for their essential character either totally or extensively on cocoa materials.
2.4.1 A Chocolate
A Chocolate designates the product in a single mouthful size, where the amount of the chocolate component shall not be less than 25% of the total weight of the product. The product shall consist of either filled chocolate or a single or combination of the chocolates as defined under Sections 2.1 and 2.4, with exception of chocolate a la taza.
2.4.2 Gianduja Chocolate
2.4.2.1 GIANDUJA CHOCOLATE
Gianduja chocolate is the product obtained, firstly, from chocolate having a minimum total dry cocoa solids content of 32%, including a minimum dry non-fat cocoa solids content of 8%, and, secondly, from finely ground hazelnuts, in such quantities that 100 grammes of the products contain not less than 20 grammes of hazelnuts.
2.4.2.2 MILK GIANDUJA CHOCOLATE
Milk Gianduja chocolate is the product obtained, firstly, from milk chocolate having a minimum dry milk solids content of 10% and, secondly, from finely ground hazelnuts such that 100 grammes of product contain not less than 15 grammes of hazelnuts.
2.4.3 Chocolate a la taza
2.4.3.1 Chocolate a la taza is the product described under Section 2.1.1 of this Standard and containing a maximum of 8% m/m flour and/or starch.
2.4.3.2 Chocolate familiar a la taza is the product described under Section 2.1.3 of this Standard and a maximum of 18% m/m flour and/or starch.
TABLE : SUMMARY TABLE OF COMPOSITIONAL REQUIREMENTS OF SECTION 2
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs authorized under Section 2.1)
|
Constituents |
|
Cocoa |
Fat-free |
Total Cocoa |
Milk |
Total Milk |
Combined |
|
|
Product |
Butter |
Cocoa Solids |
Solids |
Fat |
Solids |
cocoa and milk solids |
|
2.1 |
CHOCOLATE |
|
|
|
|
|
|
|
2.1.1 |
CHOCOLATE |
³ 18 |
³ 14 |
³ 35 |
|
|
|
|
2.1.2 |
UNSWEETENED CHOCOLATE |
³ 50 -£ 60 |
³ 14 |
|
|
|
|
|
2.1.3 |
SWEET (PLAIN) CHOCOLATE |
³ 18 |
³ 12 |
³ 30 |
|
|
|
|
2.1.4 |
COUVERTURE CHOCOLATE |
³ 31 |
³ 2.5 |
³ 35 |
|
|
|
|
2.1.5 |
MILK CHOCOLATE |
|
|
|
|
|
|
|
2.1.5.1 |
MILK CHOCOLATE |
|
³ 2.5 |
³ 25 |
³ 2.5 |
³ 14 |
|
|
2.1.5.2 |
[MILK CHOCOLATE WITH HIGH MILK |
|
³ 2.5 |
³ 20 |
³ 5 |
³ 20 |
|
|
CONTENT] |
|
|
|
|
|
|
|
|
[2.1.5.3 |
MILK COUVERTURE CHOCOLATE |
|
|
|
|
|
] |
|
2.1.6 |
SKIMMED MILK CHOCOLATE |
|
³ 2.5 |
³ 25 |
³ 0.5 |
³ 14 |
|
|
2.1.7 |
CREAM CHOCOLATE |
|
³ 2.5 |
³ 25 |
³ 7 |
³ 10 - ³ 21 |
³ 35 |
|
2.1.8 |
COCOA BUTTER CONFECTIONERY/ WHITE CHOCOLATE |
³ 20 |
|
|
³ 3.5 |
³ 14 |
|
|
2.2 |
VERMICELLI and FLAKES |
|
|
|
|
|
|
|
2.2.1 |
CHOCOLATE VERMICELLI / FLAKES |
³ 12 |
³ 14 |
³ 32 |
|
|
|
|
2.2.2 |
MILK CHOCOLATE VERMICELLI / FLAKES |
|
³ 2.5 |
³ 20 |
³ 3 |
³ 12 |
|
|
2.2.3 |
COCOA BUTTER CONFECTIONERY VERMICELLI/ FLAKES // WHITE
CHOCOLATE VERMICELLI / FLAKES |
³ 20 |
|
|
³ 3.5 |
³ 14 |
|
|
2.3 |
FILLED CHOCOLATE (See Section 2.3) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs authorized under Section 2.1)
|
Constituents |
Cocoa Butter |
Fat-free Cocoa Solids |
Total Cocoa Solids |
Milk Fat |
Total Milk Solids |
Combined cocoa and milk solids |
|
Product |
|
|
|
|
|
|
|
2.4 OTHER CHOCOLATE PRODUCTS |
|
|
|
|
|
|
|
2.4.1 A CHOCOLATE (See Section 2.4.1) |
|
|
|
|
|
|
|
2.4.2 GIANDUJA CHOCOLATE |
|
|
|
|
|
|
|
2.4.2.1 GIANDUJA CHOCOLATE |
|
³ 8 |
³ 32 |
|
|
|
|
(See Section 2.4.2.1) |
|
|
|
|
|
|
|
2.4.2.1 MILK GIANDUJA CHOCOLATE |
|
|
|
|
³ 10 |
|
|
(See Section 2.4.2.2) |
|
|
|
|
|
|
|
2.4.3 CHOCOLATE A LA TAZA |
|
|
|
|
|
|
|
2.4.3.1 CHOCOLATE A LA TAZA |
|
|
|
|
|
|
|
(See Section 2.4.3.1) |
|
|
|
|
|
|
|
2.4.3.2 CHOCOLATE FAMILIAR A LA TAZA |
|
|
|
|
|
|
|
(See Section 2.4.3.2) |
|
|
|
|
|
|
Only those food additives listed below may be used and only within the limits specified.
3.1 Alkalizing and neutralizing agents carried over as a result of processing cocoa materials in proportion to the maximum quantity as provided for.
|
3.2 |
EMULSIFIERS |
|
|
|
|
|
|
Maximum Level |
Products |
|
|
471 |
Mono- and di-glycerides of fatty acids |
GMP |
Products described under 2.1 to 2.4 |
|
|
322 |
Lecithins |
GMP |
Products described under 2.1 to 2.4 |
|
|
422 |
Glycerol |
GMP |
Products described under 2.1 to 2.4 |
|
|
442 |
Ammonium salts of phosphatidic acids |
10 g/kg |
Products described under 2.1 to 2.4 |
|
|
476 |
Polyglycerol esters interesterified |
5 g/kg) |
Products described under 2.1 to 2.4 |
|
|
|
recinoleic acid |
15 g/kg) |
|
|
|
491 |
Sorbitan monostearate |
10 g/kg) in combination |
Products described under 2.1 to 2.4 |
|
|
492 |
Sorbitan tristearate |
10 g/kg) |
Products described under 2.1 to 2.4 |
|
|
435 |
Polyoxyethylene (20) sorbitan monostearate |
10 g/kg) |
|
|
|
3.3 |
FLAVOURING AGENTS |
|
|
|
|
3.3.1 |
Natural flavours as defined in the Codex |
GMP |
Products described under 2.1 to 2.4 |
|
|
|
Alimentarius, and their synthetic |
|
|
|
|
|
equivalents, except those which would |
|
|
|
|
|
imitate natural chocolate or milk |
|
|
|
|
|
flavours[9] |
|
|
|
|
3.3.2 |
Vanillin |
GMP |
Products described under 2.1 to 2.4 |
|
|
3.3.3 |
Ethyl vanillin |
GMP |
Products described under 2.1 to 2.4 |
|
|
3.4 |
SWEETENERS |
|
|
|
|
950 |
Acesulfame K |
500 mg/kg |
Products described under 2.1 to 2.4 |
|
|
951 |
Aspartame |
2 000 mg/kg |
Products described under 2.1 to 2.4 |
|
|
952 |
Cyclamic acid and its Na and Ca salts |
500 mg/kg |
Products described under 2.1 to 2.4 |
|
|
954 |
Saccharin and its Na and Ca salts |
500 mg/kg |
Products described under 2.1 to 2.4 |
|
|
957 |
Thaumatin |
GMP |
Products described under 2.1 to 2.4 |
|
|
420 |
Sorbitol |
GMP |
Products described under 2.1 to 2.4 |
|
|
421 |
Mannitol |
GMP |
Products described under 2.1 to 2.4 |
|
|
953 |
Isomalt |
GMP |
Products described under 2.1 to 2.4 |
|
|
965 |
Maltitol |
GMP |
Products described under 2.1 to 2.4 |
|
|
966 |
Lactitol |
GMP |
Products described under 2.1 to 2.4 |
|
|
967 |
Xylitol |
GMP |
Products described under 2.1 to 2.4 |
|
|
959 |
Neohesperidine dihydrochalcone |
100 mg/kg |
Products described under 2.1 to 2.4 |
|
|
959 |
Neohesperidine dihydrochalcone |
100 mg/kg |
Products described under 2.1 to 2.4 |
|
|
3.5 |
GLAZING AGENTS |
|
|
|
|
|
|
Maximum Level |
Products |
|
|
414 |
Gum Arabic (Acacia gum) |
GMP |
Products described under 2.1 to 2.4 |
|
|
440 |
Pectin |
GMP |
Products described under 2.1 to 2.4 |
|
|
901 |
Beeswax, white and yellow |
GMP |
Products described under 2.1 to 2.4 |
|
|
902 |
Candelilla wax |
GMP |
Products described under 2.1 to 2.4 |
|
|
903 |
Carnauba wax |
GMP |
Products described under 2.1 to 2.4 |
|
|
904 |
Shellac |
GMP |
Products described under 2.1 to 2.4 |
|
|
[3.6 |
ANTIOXIDANTS |
|
|
|
|
|
|
Maximum Level |
Products |
|
|
304 |
Ascorbyl palmitate |
200 mg/kg |
Products described under 2.1.7 |
|
|
319 |
Tertiary butylhydroquine |
200 mg/kg |
Products described under 2.1.7 |
|
|
320 |
Butylated hydroxyanisole |
200 mg/kg |
Products described under 2.1.7 |
|
|
321 |
Butylated hydroxytoluene |
200 mg/kg |
Products described under 2.1.7 |
|
|
310 |
Propylgallate |
200 mg/kg |
Products described under 2.1.7 |
|
|
307 |
a-Tocopherol |
750 mg/kg |
Products described under 2.1.7] |
|
|
3.7 |
COLOURS (FOR DECORATION PURPOSE ONLY) |
|
|
|
|
|
|
Maximum Level |
Products |
|
|
175 |
Gold |
GMP |
Products described |
|
|
174 |
Silver |
GMP |
under 2.1 to 2.4 |
|
|
3.8 |
BULKING AGENTS |
|
|
|
|
|
|
Maximum Level |
Products |
|
|
1200 |
Polydextrose |
GMP |
Products described |
|
|
|
|
|
under 2.1 to 2.4 |
|
|
4. |
CONTAMINANTS |
|
|
|
|
|
Maximum Level |
Products |
|
4.1. |
Arsenic (As) |
0.5 mg/kg |
Products described under 2.1 to 2.4 except |
|
|
|
|
Unsweetened Chocolate |
|
|
|
1 mg/kg |
Unsweetened Chocolate |
|
4.2 |
Copper (Cu) |
20 mg/kg |
Products described under 2.1 to 2.4 except |
|
|
|
|
Unsweetened Chocolate |
|
|
|
35 mg/kg |
Unsweetened Chocolate |
|
4.3 |
Lead (Pb) |
1 mg/kg |
Products described under 2.1 to 2.4 except |
|
|
|
|
Unsweetened Chocolate |
|
|
|
2 mg/kg |
Unsweetened Chocolate |
5.1. It is recommended that the products covered by the provisions of this standard be prepared and handled 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), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to these products.
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 : a) shall be free from microorganisms in amounts which may represent a hazard to health; b) shall be free from parasites which represent a hazard to health; and c) shall not contain any substance originating from microorganisms in amount which represent a hazard to health.
6. LABELLING
In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991), Codex Alimentarius, Volume 1A), the following declarations shall be made:
6.1 NAME OF THE FOOD
6.1.1 Products described under Sections 2.1 to 2.4 of this Standard and complying with the appropriate requirements of the relevant section shall be designated according to the name listed in Section 2 under subsequent section and subject to the provisions under Section 6 of this Standard.
[6.1.2 If the amount of any edible foodstuff added in accordance with the Section 2.1 of this Standard is equal or higher than 5% m/m of the weight of the product, a reference to these foodstuff or foodstuffs shall be included in the designation of the chocolate.
When sugar is fully substituted with sweeteners, an appropriate declaration should be included in the designation of the chocolate.
Example: X chocolate sweetened with aspartame.]
6.1.3 Cocoa Butter Confectionery / White Chocolate
Product described under Section 2.1.7 of this Standard and complying with the appropriate requirements of this Section shall be designated “Cocoa Butter Confectionery”. In those countries where the name “White Chocolate” is widely used, the use of this name is permitted.
6.1.4 Filled Chocolate
6.1.4.1 Products described under Section 2.3. shall be designated “X Filled Chocolate”, “Chocolate with X Filling” or “Chocolate with X centre” where “X” is descriptive of the nature of the filling.
6.1.4.2 The type of chocolate used in the external coating may be specified, whereby the designations used shall be the same as stated under Section 6.1.1 of this Standard.
6.1.4.3 An appropriate statement shall inform the consumer about the nature of the centre.
6.1.5 A chocolate
Products in a single mouthful size described under Section 2.4.1 of this Standard shall be designated “A Chocolate” or “Praline”.
6.1.6 Assorted Chocolates
Where the products described under Section 2.1, 2.2, 2.3 or 2.4, with exception of chocolate a la taza, are sold in assortments, the product name may be replaced by the words “Assorted Chocolates” or “Assorted filled Chocolates”, “Assorted Vermicelli”, etc. In that case, there shall be a single list of ingredients for all the products in the assortment or alternatively lists of ingredients by products.
6.1.7 Other Information Required
6.1.7.1 Any characterizing flavour, other than chocolate flavour shall be in the designation of the product.
6.1.7.2 Ingredients which are especially aromatic and characterize the product shall form part of the name of the product (e.g. Mocca Chocolate).
[6.1.8 Use of the Term Chocolate
Products not defined under this Standard, and where the taste is derived from non-fat cocoa solids, can carry the term “chocolate” in their designations in accordance with custom and this to designate other products which cannot be confused with those defined in this Standard.]
6.2 DECLARATION OF MINIMUM COCOA CONTENT
Products described under Section 2.1 of this Standard shall carry a declaration of cocoa solids except that governments of countries in which different names are used to differentiate the products may allow for no declaration. For the purpose of this declaration, the percentages declared shall be made after the deduction of the other permitted edible foodstuffs.
6.3 NET CONTENTS
Small units of up to 50 g may be exempted from a declaration of net weight on the label.
6.4 LABELLING OF NON-RETAIL CONTAINERS
Information required in Section 6 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
7.1 DETERMINATION OF ARSENIC
According to AOAC 952.13 (Codex general method).
7.2 DETERMINATION OF CENTRE AND COATING IN COMPOSITE AND FILLED CHOCOLATE
All methods approved for the chocolate type used for the coating and those approved for the type of centre concerned.
7.3 DETERMINATION OF COCOA BUTTER
According to AOAC 963.15 or IOCCC 14-1972.
7.4 DETERMINATION OF COPPER
According to AOAC 971.20 (Codex general method) or AOAC 960.40 (Codex general method).
7.5 DETERMINATION OF FAT-FREE COCOA SOLID
According to AOAC 931.05.
7.6 DETERMINATION OF FAT-FREE MILK SOLIDS
According to IOCCC 17-1973 or AOAC 939.02.
7.7 DETERMINATION OF LEAD
According to AOAC 986.15 (Codex general method).
7.8 DETERMINATION OF MILK FAT
According to IOCCC 8i (1962) or AOAC 945.34, 925.41B, 920.80.
7.9 DETERMINATION OF MOISTURE
According to IOCCC 26-1988 or AOAC 977.04. (Karl Fischer method); or AOAC 931.04 or IOCCC 1-1952 (gravimetry).
7.10 DETERMINATION OF SUGARS
According to AOAC 980.13.
7.11 DETERMINATION OF TOTAL ASH
According to AOAC 972.15.
7.12 DETERMINATION OF TOTAL FAT
According to AOAC 963.15.
