APPENDIX IV: DRAFT REVISED STANDARD FOR COCOA POWDERS (COCOAS) AND DRY MIXTURES OF COCOA AND SUGARS (ADVANCED AT STEP 8 OF THE PROCEDURE)

1 SCOPE

This standard applies to cocoa powders (cocoas) and dry mixtures of cocoa and sugars intended for direct consumption.

2 DESCRIPTION

2.1 Cocoa Products

2.1.1 “Cocoa Powder” and “Fat-reduced Cocoa Powder” and "Highly Fat-reduced Cocoa Powder" are the products obtained from cocoa cake (Cf. Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake) transformed into powder.

3 ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Essential Composition

3.1.1 Moisture Content

Not more than 7% m/m

3.1.2 Cocoa Powder and Dry Mixtures of Cocoa and Sugars

		Cocoa butter content (as a minimum cocoa powder content on a dry matter basis)
		³ 20% m/m	³ 10% m/m but < 20% m/m	< 10% m/m
Cocoa Powders only		Cocoa Powder	Fat-Reduced Cocoa Powder	Highly Fat reduced Cocoa Powder
Cocoa powder content in Dry Mixtures	Not < 25% m/m	Sweetened Cocoa,	Sweetened Cocoa, Fat-reduced,	Sweetened Cocoa, Highly Fat-reduced
		or	or	or
		Sweetened Cocoa Powder,	Sweetened Cocoa Powder, Fat-reduced,	Sweetened Cocoa Powder, Highly Fat-reduced
		or	or	or
		Drinking Chocolate	Fat-Reduced Drinking Chocolate	Highly Fat-Reduced Drinking Chocolate
	Not < 20% m/m	Sweetened Cocoa Mix,	Sweetened Cocoa Mix, Fat-reduced,	Sweetened Cocoa Mix, Highly Fat-reduced
		or	or	or
		Sweetened Mixture with Cocoa	Sweetened Mixture with Cocoa, Fat-reduced:	Sweetened Mixture with Cocoa, Highly Fat-reduced
	< 20% m/m	Sweetened Cocoa-flavoured Mix	Sweetened Cocoa-flavoured Mix, Fat-reduced	Sweetened Cocoa-flavoured Mix, Highly Fat-reduced

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 (29% m/m on a dry matter basis).

3.2 Optional Ingredients

Spices

Salt (Sodium chloride)

4 FOOD ADDITIVES

4.1 Acidity regulators		Maximum level
503(i)	Ammonium carbonate	Limited by GMP
503(ii)	Ammonium hydrogen carbonate
527	Ammonium hydroxide
170(i)	Calcium carbonate
330	Citric acid
504(i)	Magnesium carbonate
528	Magnesium hydroxide
530	Magnesium Oxide
501(i)	Potassium carbonate
501(ii)	Potassium hydrogen carbonate
525	Potassium hydroxide
500(i)	Sodium carbonate
500(ii)	Sodium hydrogen carbonate
524	Sodium hydroxide
526	Calcium hydroxide
338	Orthophosphoric acid	2.5 g/kg, expressed as P2O5, on the cocoa fraction of the finished product
334	L-Tartaric acid	5 g/kg on the cocoa fraction of the finished product
4.2 Emulsifiers
471	Mono- and di-glycerides of edible fatty acids	Limited by GMP
322	Lecithin
476	Polyglycerol esters of interesterified ricinoleic acid	5 g/kg on the finished product
442	Ammonium salts of phosphatidic acids	10 g/kg on the finished product
473	Edible sucrose esters of fatty acids[10]	10 g/kg on the finished product
4.3 Flavouring Agents		Maximum Level
	Natural and artificial flavours, except those which reproduce the flavour of chocolate or milk	Limited by GMP
	Vanillin	Limited by GMP
	Ethyl vanillin
4.4 Anti-caking Agents		Maximum Level
559	Aluminium silicate	10 g/kg on Dry Mixtures of Cocoa and Sugars
552	Calcium silicate
553(i)	Magnesium silicate
553(ii)	Magnesium trisilicate
553(iii)	Talc
554	Sodium aluminosilicate
551	Silicon dioxide, amorphous
341(iii)	Tricalcium phosphate
4.5 Bulking Agent		Maximum Level
1200	Polydextroses A and N	Limited by GMP
4.6 Sweeteners		Maximum Level
953	Isomalt (Isomaltitol)	Limited by GMP
966	Lactitol
421	Mannitol
965	Maltitol and maltitol syrup
420	Sorbitol and sorbitol syrup
967	Xylitol
950	Acesulfame Potassium	350 mg/kg on finished product
951	Aspartame	3 g/kg on finished product
955	Sucralose	580 mg/kg on finished product
954	Sodium Saccharin	100 mg/kg: residue limit on finished product
957	Thaumatin	Limited by GMP on finished product

5 CONTAMINANTS

5.1 Heavy Metal	Maximum level on the Cocoa Fraction
Lead	1 mg/kg

6 HYGIENE

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).

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 provisions of the Codex General Standard for Labelling of Prepackaged Foods - CODEX STAN 1-1985, Rev.1-1991 - the following apply:

7.1 Name of the Food

7.1.1 Cocoa Powders and Dry Mixtures of Cocoa and Sugars

The descriptions of the products defined in Section 3.1.2 shall be used as the name of the food in each case.

7.1.2 Chocolate powder

The name of the product complying with Section 3.1.3 of the standard shall be: “Chocolate Powder” (“Chocolat en poudre”).

7.1.3 The words “minimum cocoa powder (or fat-reduced cocoa powder or highly fat-reduced cocoa powder) content x%” shall be declared in accordance with dispositions of Section 5.1.1 of the Codex General Standard for Labelling of Prepackaged Foods, where required by national legislation.

7.1.4 Sweeteners

When sweeteners described in section 4.6 have been used to replace sugars, totally or partially, the word “sugared”, or equivalent, shall not appear in the name of the food: according to the language of the importing country, the term “sweetened” or equivalent shall be used.

Where sweeteners have been added to the product, the term “artificially sweetened” or
“with added sweeteners” or “with sugars and added sweeteners” shall appear in close proximity to the name of the food.

7.1.5 National laws should only permit the use of names other than those given in 7.1.1 and 7.1.2. 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 37 (1990) and IOCCC 14 (1972).

8.2 Determination of Cocoa Powder, Fat Reduced Cocoa Powder and Highly Fat-Reduced Cocoa Powder

To be developed

8.3 Determination of Moisture

According to AOAC 977.04 or IOCCC 26 (1988)-Karl Fisher Method.

8.4 Determination of Lead

According to AOAC 934.07.