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 |
not more than 1.75% m/m |
|
- unsaponifiable matter: |
not more than 0.7% m/m, |
|
except in the case of press cocoa butter which shall not be more than
0.35% m/m |
3.1 Processing Aid
|
|
Maximum Level |
|
Hexane (62ºC - 82ºC) |
1 mg/kg |
4.1 Heavy metals
|
|
Maximum Level |
|
Lead (Pb) |
0.1 mg/kg |
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.
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 Codex General Standard for Labelling of Prepackaged Foods - CODEX STAN 1-1985, Rev.1-1991 - the following apply:
6.1 Name of the Product
6.1.1 Cocoa Butter
The product shall be “Cocoa Butter” except that the name “Press Cocoa Butter” may be used for products in conformity with the description for this product given in Section 2.1.
6.2 Labelling of Non-Retail Containers
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.
7.2 Determination of Unsaponifiable Matter
According to IUPAC (1987) 2.401.
7.3 Determination of Lead
According to AOAC 934.07 or IUPAC Method (Pure & Appl. Chem., 63).
