Cocoa Products and Chocolate PDF
Cocoa Products and Chocolate PDF
Cocoa Products and Chocolate PDF
CX 5/1.2 CL 2000/46-CPC
December 2000
The Eighteenth Session of the Codex Committee on Cocoa Products and Chocolate reached the
following conclusions:
(a) Advance the revised Draft Standard for Cocoa Butter to Step 8 of the Codex
Procedure for final adoption by the Commission. (Para. 16 and Appendix II);
(b) Advance the revised Draft Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate
Liquor) and Cocoa Cake to Step 8 of the Codex Procedure for final adoption by the
Commission. (Para. 27 and Appendix III);
(c) Advance the revised Draft Standard for Cocoa Powders (Cocoas) and Dry Mixtures
of Cocoa and Sugars to Step 8 of the Codex Procedure for final adoption by the
Commission (Para. 46 and Appendix IV)
(d) Ask the Commission to revoke all the existing standards on Chocolate and Chocolate
products for which that are covered by the Draft Standards above proposed for
adoption.
(e) Advance the revised Proposed Draft Standard for Chocolate and Chocolate
Products for consideration by the Commission at Step 5 of the Codex Procedure
(Para. 75 and Appendix V), noting that considerable progress had been made on the
most difficult issues surrounding this standard.
(f) Invite Member Countries to provide data on Lead levels in products obtained from
good agricultural and manufacturing practices, and to submit these data to CCFAC
to either confirm the levels of Lead or to justify higher levels established in Cocoa
Products and Chocolate (See paras. 11-13 ; 24 and 40);
(g) Seek the advice of the CCFAC on a list of food additives intended to be used in the
preparation of Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars-
based Beverages. (See para. 35)
(h) Submit complete lists of food additives intended to be endorsed in the preparation of
Cocoa Products and Chocolate in the above standards.
-vi-
TABLE OF CONTENT
INTRODUCTION .......................................................................................................................................1
APPENDIX II DRAFT R EVISED STANDARD FOR COCOA B UTTER (AT STEP 8) ........................23
APPENDIX IV DRAFT R EVISED STANDARD FOR COCOA POWDERS (COCOAS ) AND DRY
M IXTURES OF COCOA AND S UGARS (AT S TEP 8) ...............................................30
4. The Codex Committee on Food Additives and Contaminants (CCFAC, 31st Session)
endorsed the food additives provisions in the Proposed Draft Standards for Cocoa Butters, for
Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake for the Use in the Manufacture of
Cocoa and Chocolate Products, and for Cocoa Powders (Cocoas) and Dry Cocoa-Sugar Mixture,
except Potassium aluminium silicate (555) as an anti-caking agent in Cocoa Powders (Cocoas) and
Dry Cocoa-Sugar Mixtures since this substance had no Acceptable Daily Intake (ADI) allocated by
JECFA.
5. The CCFAC considered the contaminant provisions in the Proposed Draft Standards for
Cocoa Butters, for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake for the Use in
the Manufacture of Cocoa and Chocolate Products, and for Cocoa Powders (Cocoas) and Dry
Cocoa-Sugar Mixture. The CCFAC decided to refer these levels to this Committee for further
consideration. Opinions were expressed at the 31st Session of the CCFAC that:
• the maximum levels for lead were too high;
• more information should be provided to the CCFAC to justify the maximum levels of lead; and
• the levels should be based on sound science and reflect what was technologically feasible.
1
CX/CPC 00/1
2
CX/CPC 00/2
ALINORM 01/14 page 2
6. The Committee noted that this matter had been discussed by the Codex Committee on
General Principles (CCGP, 14th Session, 1999) and it had been agreed that all Codex texts,
including standards and their annexes were covered by the WTO Agreement on Technical Barriers
to Trade. 3 It was further noted that under the Agreement, countries were not obliged to implement
international standards automatically, but if an international standard existed or their completion
was imminent, such standards or relevant parts of them, should be used in the development of any
national standards for the same products except where such international standards or relevant parts
would be ineffective or inappropriate. 4
Description (Section 2)
8. At the request of the Delegation of India, the Committee decided to reinstate the former
maximum level for unsaponifiable matter of 0.7% m/m, in order to meet processing limitations in
many countries. The Delegation of France on behalf of the Members of the European Union
expressed its reservation at this decision.
9. The Committee decided to recognize the existence in trade of “press cocoa butter” as
defined in the Standard and agreed to remove the square brackets from the definition of this
product.
Contaminants (Section 4)
11. The Committee had an extensive debate on the maximum limit for Lead (Pb) and the
possibility of reducing the proposed limit from 0.5 mg/kg to 0.1 mg/kg. Several delegations
reported that levels found in commerce indicated that the level of 0.1 mg/kg could be achieved with
good agricultural and manufacturing practices. Other Delegations stated that levels of less than
0.5 mg/kg were not technically achievable in developing countries in particular, and that levels
ranging as high a 1 mg/kg were sometimes encountered. It was noted that the Draft Maximum
3
ALINORM 99/33A, para. 61.
4
Agreement on Technical Barriers to Trade, Article 2.4.
5
ALINORM 99/14, Appendices I, II and III; Circular Letter CL 1999/13-CPC; CX/CPC 00/3 (Comments of
Cuba, Switzerland, Thailand, Netherlands, CAOBISCO); CX/CPC 00/3-Add.1 (Comments of Japan, European
Community); CRD 1 (Comments of India); CRD 2 (Comments of Canada); CRD 3 (Comments of Hungary); CRD 5
(Comments of The Philippines).
ALINORM 01/14 page 3
Limits for Lead in Food 6 that had been submitted to the Commission for adoption included the limit
of 0.1 mg/kg for vegetable fats.
12. In proposing this level, the Committee invited countries that had data on Lead levels in
products obtained from good agricultural and manufacturing practices, to submit these data to the
CCFAC to either confirm the level of 0.1 mg/kg, or to justify a higher level.
13. The Committee noted the comment of the Delegation of India that the reduction of the limit
would have to be foreseen within a reasonable timeframe to allow for changes to agricultural,
processing and production practices.
14. The Committee did not adopt a proposal from Switzerland to include a limit of 20 mg/kg for
aliphatic and aromatic hydrocarbons originating from jute bags. Although recognizing the problem
of the occurrence of these substances in cocoa products, the Committee also recognized that
changes in the mode of packaging and transport that avoided the use of jute bags were coming into
effect and that as a consequence the problem would diminish. The Committee agreed that it would
be premature to include maximum limits, but encouraged countries to take further measures to
reduce the presence of these substances in cocoa products.
Labelling (Section 6)
15. The Committee agreed to provide for the labelling of both “cocoa butter” and “press cocoa
butter” according to the criteria specified in Section 2 of the Standard.
B. DRAFT STANDARD FOR COCOA, C OCOA (CACAO ) M ASS (COCOA/CHOCOLATE L IQUOR) AND
COCOA CAKE FOR USE IN THE M ANUFACTURE OF COCOA AND CHOCOLATE P RODUCTS
(ALINORM 99/14, A PPENDIX III)
Descriptions (Section 2)
18. The Committee agreed to include a reference to the possibility of roasting and the possibility
of adding or removing constituents of the cocoa nib. The Delegation of Spain expressed its
disagreement with the possibility of removal of cocoa constituents as this would allow for the
removal of cocoa butter.
6
ALINORM 01/12, Appendix XI “Draft Maximum Limits for Lead at Step 8”.
ALINORM 01/14 page 4
Committee agreed to remove the requirements for Total Ash and Ash Insoluble in Hydrochloric
Acid for both Cocoa Mass and Cocoa Cake. The Delegation of The Netherlands noted that this
would remove a useful control over the presence on mineral impurities in the products concerned.
21. The Delegation of Germany expressed its reservation concerning the use of artificial
flavours, and the Delegation of Italy expressed the opinion that it would like to include artificial
flavours in a separate section.
22. The Committee agreed to add Magnesium Oxide (INS 530) to the list of Acidity Regulators
and Polyglycerol Esters of Interesterified Ricinoleic Acid (INS 476) to the list of Emulsifiers.
23. The Observer from the European Community stated that as the products covered by the
standard were intermediate products for further manufacturing, there should either be no need to
specify maximum limits or that the maximum limits should be those expressed on the finished
product basis. The Committee agreed that the numeric levels given should represent the level in the
finished cocoa or chocolate product.
Contaminants (Section 5)
24. The Committee, noting its discussion in relation to Cocoa Butter (see paras. 11-13 above),
decided to reduce the level for Lead to 1 mg/kg in these products and invited countries that had data
on Lead levels, to submit these data to the CCFAC.
Labelling (Section 7)
25. The Committee agreed to include a reference to the use of the terms Cocoa Paste,
Unsweetened Chocolate, and Bitter Chocolate as synonyms for Cocoa (Cacao) Mass and
Cocoa/Chocolate Liquor provided that this was acceptable under the requirements of the legislation
in the importing country.
Status of the Proposed Draft Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor)
and Cocoa Cake
27. The Committee agreed to advance the revised Draft Standard for Cocoa (Cacao) Mass
(Cocoa/Chocolate Liquor) and Cocoa Cake to Step 8 of the Codex Procedure for final adoption by
the Commission. The full text of the revised Draft Standard is contained in Appendix III of this
report.
ALINORM 01/14 page 5
C. DRAFT STANDARD FOR COCOA POWDERS (COCOAS ) AND DRY COCOA-SUGAR M IXTURES
(ALINORM 99/14, A PPENDIX IV)
30. In order to reflect the Committee’s decision concerning the use of sugars other than sucrose,
it was agreed to use the term Dry Mixtures of Cocoa and Sugars in place of Cocoa-Sugar Mixtures
(Section 3.1.2).
31. The Committee also discussed the differentiation of the products covered by the standard by
their cocoa butter content, with some Delegations indicating that the term “fat-reduced” applied to
products of less than 20% cocoa butter, and other indicating that the term applied to products of less
than 10% cocoa butter. Some concerns were expressed about the use of descriptors that might be
misleading to consumers. In order to avoid a situation where the same product could be marketed
under two competing designations, the Committee decided to establish a three-tier structure as
follows:
• Cocoa powder (and synonyms): more than 20% m/m cocoa butter;
• Fat-reduced cocoa powder (and synonyms): between 10% and 20% m/m cocoa butter;
• Highly fat-reduced cocoa powder (and synonyms): less than 10% cocoa butter.
32. It was noted that the term “Drinking Chocolate” (“Chocolat de ménage en poudre”) was an
acceptable synonym for Sweetened Cocoa Powder in both the full-fat and fat-reduced forms.
33. The Committee decided to present all possible combinations of products depending on their
cocoa butter and cocoa powder contents in a tabular form.
34. The Committee decided to retain the definition of the product “Chocolate Powder”, but
amended the minimum cocoa powder content to 32% m/m on the whole product, or 29% on a dry
matter basis.
36. The Committee noted the reservation of the Delegation of Germany concerning the use of
artificial flavours in these products.
ALINORM 01/14 page 6
37. The Committee agreed to delete the Anticaking Agent Potassium Aluminium Silicate (INS
555) as recommended by the CCFAC.
38. The Committee agreed to add the following substances to the list of food additives:
• Acidity Regulators: Magnesium Oxide (INS 350) and Calcium Hydroxide (INS 526)
• Emulsifiers: Polyglycerol Esters of Interesterified Ricinoleic Acid (INS 476)
• Bulking Agents: Polydextroses A and N (INS 1200)
• Sweeteners: Acesulfame Potassium (INS 950), Aspartame (INS 951), Sucralose (INS 955), Sodium
Saccharin (INS 954), Thaumatin (INS 957)
39. The Committee noted that the inclusion of high-intensity sweeteners in the list of food
additives would require additional labelling provisions to ensure that consumers were fully
informed of the nature of the products concerned (see below, para. 42). The Delegation of Canada
noted that Sodium Saccharin was not allowed for use in that country as a food additive.
40. The Committee agreed that all numeric values given in the list of food additives should refer
to the concentration in the finished product. It was further noted that the revised list of food
additives would need to be submitted to the CCFAC for endorsement of the changes made to the
list.
Contaminants (Section 5)
41. The Committee, noting its discussion in relation to Cocoa Butter (see paras. 11-13 above),
decided to reduce the level for Lead to 1 mg/kg in these products and invited countries that had data
on Lead levels, to submit these data to the CCFAC.
Labelling (Section 7)
42. The Committee agreed to simplify the provisions concerning the Name of the Food for Dry
Mixtures of Cocoa and Sugars by making direct reference to the names given in the table of
descriptions in Section 3.1.2.
43. In light of its decision to allow the use of artificial sweeteners, the Committee agreed to
include two statements under the Section on Labelling; the first to require that when artificial
sweeteners were used to replace all or part of the sugars component, the word Sugar or its
equivalent should not form part of the Name of the Food but should be replaced in those languages
which required it, by the term “Sweetened”. A second statement was included to require that the
term “artificially sweetened” or an equivalent declaration be used in association with the Name of
the Food.
44. The Committee agreed that the declaration of minimum cocoa powder content (whether full-
fat, fat-reduced, or highly fat-reduced) be declared on the label in accordance with Section 5.1.1 of
the General Standard for the Labelling of Prepackaged Foods.
Status of the Proposed Draft Standard for Cocoa Powders (Cocoas) and Dry Mixtures of
Cocoa and Sugars
46. The Committee agreed to advance the revised Draft Standard for Cocoa Powders (Cocoas)
and Dry Mixtures of Cocoa and Sugars to Step 8 of the Codex Procedure for final adoption by the
Commission. The full text of the revised Draft Standard is contained in Appendix IV of this report.
47. The Committee agreed to simplify the Scope of the Standard based on a proposal provided
by the Delegation of Malaysia in its written comments.
50. Several other Delegations, including those of Canada, India and the USA, indicated that
national legislation did not, at present, allow the use of vegetable fats other than cocoa butter, but
that they could support the proposal in the interest of international trade. The Delegation of Canada
stated however that there was no consensus on this issue by the Chocolate industry in Canada.
Some other Delegations, including Japan, stated that there should be no quantitative restriction to
the use of edible vegetable fats and oils in the products covered by the standard in order to
incorporate modern technology, to create innovative Chocolate products, and to prevent melting and
fat bloom in Chocolate products.
51. The Delegation of Cameroon, supported by the representative of COPAL, stated that the
proposal represented a negative social and economic step for cocoa-producing countries. They
7
ALINORM 99/14, Appendix V; CL 1998/43-CPC; CX/CPC 00/4 (Comments of Brazil, Cuba, Japan, Mexico,
Spain, Thailand, United Kingdom, CAOBISCO); CX/CPC 00/4-Add.1 (Comments of Italy, Republic of Korea,
Malaysia, CAOBISCO); CX/CPC 00/4-Add.2 (Comments of Japan, European Community); CRD 1 (Comments of
India); CRD 2 (Comments of Canada); CRD 3 (Comments of Hungary); CRD 4 (Comments of The Philippines).
8
ALINORM 99/14, para. 12.
ALINORM 01/14 page 8
noted that due to unfulfilled market expectations in importing countries there was considerable
over-production of cocoa beans and that the application of the present proposal would aggravate the
situation. They stated that the addition of vegetable fats would give rise to a range of products that
could no longer be considered as “chocolate” in the sense of the traditional use of the term.
52. The Representative of COPAL also raised the question of the availability of suitable methods
of analysis to ensure compliance with the proposed 5% limit. The Delegation of the United
Kingdom stated that such methods were available and had been shown to be precise and reliable
when used in combination with normal food inspection procedures. The Delegation claimed that
these methods were accurate to ± 0.3%. Copies of published methods were provided to delegates
for information. 9 The Representative of COPAL reserved the opinion of that organization pending
review of the methods.
53. The Committee decided to remove the square brackets from the proposal to allow the use of
up to 5% vegetable fats other than cocoa butter. The Representative of COPAL expressed the
strong reservation of that organization.
54. The Committee had an extended discussion on that nature of the vegetables fats that could be
used on chocolate and chocolate products as described above. Several Delegations and the
Representatives of the EC and COPAL stressed that the fats used should be technically compatible
with cocoa butter, should be from specified sources processed under specific conditions. Other
Delegations stated that manufacturers should have the flexibility of choice to enable them to meet
differing market requirements and climatic conditions. The Committee agreed to a compromise,
proposed by Canada, to leave the specific rules governing the choice of vegetable fats to national
legislation, thereby meeting local traditions and cultural expectations.
55. Finally the Committee discussed the labelling that would be required in order implement the
introduction of the use of vegetable fats. Although some Delegations were of the opinion that
listing in the List of Ingredients would normally be sufficient, the Committee recognized that the
introduction of the use of 5% of vegetable fat was based on a more general compromise that
included the need for labelling. The Committee agreed to a compromise text that required the
addition of vegetable fats to be indicated clearly on the label in association with the name or
representation of the food, but leaving to national authorities the precise manner of the declaration.
57. Several Delegations, including Japan, proposed a simplification of the standard to provide
only for the major general types of products moving in international trade, namely Chocolate, Milk
Chocolate and Cocoa Butter Confectionery (White Chocolate). It was also suggested that this list
should be extended to cover Filled Chocolate. The Committee examined these proposals in detail
and considered which among the individual products named in the standard should be retained and
which should be deleted. The Committee finally agreed that all products of importance to trade for
9
These were:
Macarthur, R., C. Crews and P. Brereton An improved method for the measurement of added vegetable fats in
chocolate. Food Additives and Contaminants Vol 17, No. 8, pp 643-664 (2000); and
Lipp, M. and E. Anklam: Review of cocoa butter and alternative fats for use in chocolate – Part B. Analytical
approaches for identification and determination. Food Chemistry, Vol.62 No.1 pp 99-108 (1998).
ALINORM 01/14 page 9
Member countries should be included specifically. Specific provisions Skimmed Milk Chocolate,
Cream Chocolate and Cocoa Butter Confectionary Vermicelli were deleted.
Sweet Chocolate
58. The Committee deleted the alternative designation “Plain” in order to avoid confusion with
other chocolates types.
Milk Chocolate
59. The Committee considered the meaning of the term milk solids and agreed that the minimum
addition of milk solids referred to the addition of milk ingredients in their natural proportions
except that milk fat may be added or removed. Nevertheless, the Committee could not agree on the
minimum addition to be specified in the standard, with some Delegations proposing 12% and some
14%. Similarly, some Delegations proposed a higher minimum of milk fat (3.5%), while others
proposed retaining the lower level contained in the proposed draft (2.5%). The Committee agreed
to a formulation that would allow the setting of minimum values by national authorities within the
ranges 12% to 14 % for milk solids, and 2.5% to 3.5% for milk fat.
60. The Committee agreed that Milk Chocolate with a High Milk Content should be included in
the standard under the name “Family Milk Chocolate” (Chocolat de Ménage au lait).
Filled Chocolate
64. Several Delegations, including Japan and India, raised the problem of the correct
interpretation of the sentence in the Definition that states: “Filled Chocolate does not include Flour
Confectionary, Pastry, Biscuit or Ice Cream Products” and suggested its deletion. Other
Delegations pointed out that this exclusion was required to avoid confusion with Filled Chocolate
and other products covered or enrobed with chocolate but which did not meet the essential
composition requirements. It was pointed out that such products could include the use of the word
“chocolate” in their name under the conditions of Section 6.1.8 of the standard. On this basis, it
was agreed to retain the sentence.
66. In reference to the definition of Gianduja Chocolate, the Committee noted a proposal to
include a maximum limit for the addition of hazelnut to 40% of the total product. It was noted
however that this was a requirement established in Section 2.1 and which covered all products; a
specific reference in the definition for Gianduja Chocolate was therefore considered redundant.
ALINORM 01/14 page 10
67. The Committee agreed to include in this Section all of the Food Additives approved and
endorsed in the standards for Cocoa Butter and for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor)
and Cocoa Cake, as these were raw material in the production of chocolate and chocolate products.
68. The Committee agreed to delete reference to certain sweeteners that had not as yet been
evaluated by JECFA. On the other hand, it agreed to retain reference to the use of metallic Gold
(INS 175) and Silver (INS 174) as it noted that these had been evaluated by JECFA in 1977 and
were not considered to represent a health hazard. It also decided to delete the square brackets
surrounding the addition of Antioxidants to Cocoa Butter Confectionary/White Chocolate (Section
3.6). The Delegation of France on behalf of the Members of the European Union and the
Representative of the EC expressed a reservation on this matter.
69. On this basis the Committee agreed to forward the list of food additives to the CCFAC for
endorsement. It noted that supplementary lists of additives, submitted by Japan in particular in
written comments, would have to be considered in detail at the Committee’s next session.
CONTAMINANTS (SECTION 4)
70. The Committee agreed to delete the contaminant provisions for Unsweetened Chocolate as a
consequence of the removal of this product from the standard.
LABELLING (S ECTION 6)
72. The Delegation of Italy proposed the deletion of the first part of Section 6.1.2 in order not to
complicate the common names of foods and to delete Section 6.1.8 entirely. The Committee agreed
to discuss these matters at its next session.
73. As noted above (see para. 54), the Committee included specific wording covering the
labelling of products to which vegetable fats other than cocoa butter had been added.
74. The Committee agreed to include a reference to a suitable method for the
detection/determination of vegetable fats, with the method yet to be identified, and deleted
references to methods for the determination of sugars and total ash.
STATUS OF THE PROPOSED DRAFT STANDARD FOR CHOCOLATE AND CHOCOLATE P RODUCTS
75. The Committee, noting that considerable progress had been made on the most difficult issues
surrounding the standard, agreed to advance it for consideration by the Commission at Step 5 of the
Codex Procedure. The full text of the Proposed Draft Standard is given in Appendix V of this
report.
ALINORM 01/14 page 11
ANNEX I
CPC
19TH
Session
Food additives lists For endorsement CCFAC Paras. 10, 20, 40 and
69 and Appendix VI
ALINORM 01/14 page 13
APPENDIX I
LIST OF PARTICIPANTS
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES
CHAIRPERSON/PRESIDENT/PRESIDENTE
Prof. Dr. Ing. Erich J. Windhab
Swiss Federal Institute of Technology Zurich
Institute of Food Science
ETH-Zentrum, LFO E 18
Rämistrasse 10
CH-8029 Zürich
Phone: +41 1 632 53 48
Fax: +41 1 632 11 55
Email: [email protected]
SECRETARIAT/SECRETARIAT/SECRETARIÀ
Awilo Ochieng Pernet, lic. In law
Codex Alimentarius
International Standards Unit
Swiss Federal Office of Public Health
3003 Berne
Phone: +41 31 322 00 41
Fax: +41 31 322 95 74
Email: [email protected]
M. Paulo Traballi-Bozzi
AUSTRALIA
Counsellor
AUSTRALIE
Brazilian Embassy in Bern
Dr. Simon Brooke-Taylor Monbijoustrasse 68
Program Manager Product Standards CH-3007 Bern, Switzerland
Australia New Zealand Food Authority (ANZFA) Phone: +41 31 371 85 15
PO Box 7186 Fax: +41 31 371 05 25
Canberra Mail Centre ACT 2610 Email: [email protected]
Phone: 61 2 6271 2225
Fax: 61 2 6271 2278 BURKINA FASO
Email: [email protected]
M. Ambroise Balima
Conseiller Economique
AUSTRIA
Ambassade du Burkina Faso
AUTRICHE
Place Guy d’Arezzo 16
Dr. Gertraud Fischinger B- 1180 Bruxelles, Belgique
Permanent Representation of Austria to the EU Phone: +32 2 345 99 12
Avenue de Cortenberg 30 Fax: +32 2 345 06 12
B-1040 Brussels Email: [email protected]
Phone: +32 2 2345 221
Fax: +32 2 2345 311 CAMEROON
Email: [email protected] CAMEROUN
CAMERÚN
BENIN
M. Goldfine Mathié Bomia
BÉNIN
Directeur Général par intérim de l’
BENIN
Office National du cacao et du Café
M. Aristide Sagbohan B.O. Box 3018
Medecin Nutritionniste Douala
Dirécteur de l’Alimentation et de la Nutrition Phone: +237 43 1978/42 6776
Appliquée Fax: +237 43 42 0002/1596
Ministère du Développement Rural Email [email protected]
BP 295
Porto-Novo CANADA
Phone: +229 21 26 70/33 01 23 CANADÁ
Fax: +229 31 39 63
Ms Claudette Dalpé
M. Yessoufou Alamon Head of Delegation
Chef du Service Qualité, Analyses et Législation Associate Director
Alimentiares Food Regulatory Program
Ministère du Développement Rural Bureau of Food Regulatory, International
Direction de l’Alimentation et de la Nutrition and Interagency Affairs
Appliquée Food Directorate
BP 295 Health Products and Food Branch, Health Canada
Porto-Novo Ottawa, Ontario
Phone: +229 21 26 70/22 58 01 K1A 0L2 Locator (0702C1)
Fax: +229 21 39 63 Phone: +1 613 957 1750
Email: [email protected] Fax: +1 613 941 3537
Email: [email protected]
Mr Laurent Laflamme
Confectionery Manufacturers Association of Canada
Technical Committee Chairman
885 Don Mills Road, Str. 301
Don Mills, Ontario M3C IV9
Phone: +1 416 510 8034
Email: laurent_laflamme@barry-
callebaut.com
ALINORM 01/14 page 15
M. David Zimmer
Secrétaire Général de CAOBISCO
Rue Defacqz, 1
B-1000 Brussels, Belgium
Phone: +32 2 539 18 00
Fax: +32 2 539 15 75
Email: [email protected]
Dr Alan W. Randell
Secretary, Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
Food and Nutrition Division
Food and Agriculture Organization of the United
Nations
Viale delle Terme di Caracalla
00100 Rome, Italy
Phone: +39 06 570.54390
Fax: +39 06 570.54593
Email: [email protected]
ALINORM 01/14 page 23
APPENDIX II
1 SCOPE
This standard applies exclusively to cocoa butter used as ingredient in the manufacture of chocolate
and chocolate products.
2 DESCRIPTION
Cocoa butter is the fat obtained from cocoa beans with the following characteristics:
3 FOOD ADDITIVES
Maximum Level
4 CONTAMINANTS
Maximum Level
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.
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
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.
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.
According to AOAC 934.07 or IUPAC Method (Pure & Appl. Chem., 63).
ALINORM 01/14 page 26
APPENDIX III
1 SCOPE
This standard applies to Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor, and Cocoa Cake, as
defined, for the use in the manufacture of cocoa and chocolate products. These products may also
be sold directly to the consumer.
2 DESCRIPTIONS
Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor is the product obtained from cocoa nib, which is
obtained from cocoa beans of merchantable quality which have been cleaned and freed from shells as
thoroughly as is technically possible with/without roasting, and with/without removal or addition of any
of its constituents.
Cocoa Cake is the product obtained by partial or complete removal of fat from cocoa nib or cocoa mass.
Cocoa Shell and Germ not more than 5% m/m calculated on the fat-free dry matter
or
Cocoa Shell and Germ not more than 5% m/m calculated on the fat-free dry matter.
or
4 FOOD ADDITIVES
Only those food additives listed below may be used and only within the limits specified.
5 CONTAMINANTS
Maximum Level
5.1 H EAVY M ETAL
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 the appropriate methods of sampling and examination, the products:
(a) shall be free from microorganisms capable of development under normal conditions of
storage; and
(b) shall not contain any substances originating from microorganisms in amounts which
may represent a hazard to health.
7 LABELLING
In addition to the Codex General Standard for Labelling of Prepackaged Foods - CODEX STAN 1-
1985, Rev.1-1991 - the following apply:
7.1.1 The name used to describe the product defined under Section 2.1 and complying with
provisions of Section 3.1 of the Standard include “Cocoa (Cacao) Mass”, “Cocoa/Chocolate
Liquor”, “Cocoa Paste”, “Unsweetened Chocolate” and “Bitter Chocolate”.
In the case of products traded internationally, the name of the product shall be acceptable to the
importing authorities.
7.1.2 The name of the product described under Section 2.2 and complying with provisions of
Section 3.2 of the Standard shall be: “Cocoa Cake”.
ALINORM 01/14 page 29
Information required in Section 7.1 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.
APPENDIX IV
1 SCOPE
This standard applies to cocoa powders (cocoas) and dry mixtures of cocoa and sugars intended for
direct consumption.
2 DESCRIPTION
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.
or or or
Sweetened Cocoa Sweetened Cocoa Sweetened Cocoa
Powder, Powder, Fat-reduced, Powder, Highly
Fat-reduced
or or or
Drinking Chocolate Fat-Reduced Drinking Highly Fat-
Chocolate Reduced Drinking
Chocolate
Sweetened Cocoa Mix, Sweetened Cocoa Mix, Sweetened Cocoa
Not < 20% m/m
Fat-reduced, Mix, Highly Fat-
reduced
or or or
Sweetened Mixture Sweetened Mixture with Sweetened Mixture
with Cocoa Cocoa, Fat-reduced: with Cocoa, Highly
Fat-reduced
Sweetened Cocoa- Sweetened Cocoa- Sweetened Cocoa-
< 20% m/m
flavoured Mix flavoured Mix, Fat- flavoured Mix,
reduced Highly Fat-reduced
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 dr y matter basis).
Spices
4 FOOD ADDITIVES
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
528 Magnesium hydroxide Limited by GMP
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 5 g/kg on the finished product
ricinoleic acid
442 Ammonium salts of phosphatidic 10 g/kg on the finished product
acids
473 Edible sucrose esters of fatty acids 1 10 g/kg on the finished product
4.3 FLAVOURING AGENTS Maximum Level
Natural and artificial flavours, except
those which reproduce the flavour of Limited by GMP
chocolate or milk
Vanillin Limited by GMP
Ethyl vanillin
4.4 ANTI- CAKING AGENTS Maximum Level
559 Aluminium silicate
552 Calcium silicate
553(i) Magnesium silicate
553(ii) Magnesium trisilicate 10 g/kg on Dry Mixtures of Cocoa and Sugars
553(iii) Talc
554 Sodium aluminosilicate
551 Silicon dioxide, amorphous
341(iii) Tricalcium phosphate
1
Temporarily endorsed.
ALINORM 01/14 page 33
5 CONTAMINANTS
5.1 H EAVY M ETAL 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:
ALINORM 01/14 page 34
The descriptions of the products defined in Section 3.1.2 shall be used as the name of the food in each
case.
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.
8.2 DETERMINATION OF COCOA POWDER , FAT R EDUCED COCOA POWDER AND H IGHLY FAT-
REDUCED COCOA POWDER
To be developed
ALINORM 01/14 page 35
APPENDIX V
1 SCOPE
The standard applies to all chocolate and chocolate products for sale to consumers. Chocolate and
chocolate products shall be prepared from cocoa and cocoa materials with sugars and may contain
sweeteners, milk products, flavouring substances and other food ingredients.
Chocolate is the generic name for the homogenous products complying with the descriptions below
and summarized in Table 1. 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.
These combined 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. Where required by the authorities having jurisdiction, the
nature of the vegetable fats permitted for this purpose may be prescribed in applicable legislation.
2.1.1 Chocolate
Chocolate (or bittersweet chocolate, semi-sweet chocolate, or dark 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.
Sweet 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.
ALINORM 01/14 page 37
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.
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 a specified minimum of milk solids, referring to the
addition of milk ingredients in their natural proportions except that milk fat may be added or
removed, between 12% and 14% (including a minimum of milk fat between 2.5% and 3.5%) as
applied by the authority having jurisdiction in accordance with applicable legislation.
Family Milk Chocolate 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, referring to
the addition of milk ingredients in their natural proportions except that milk fat may be added or
removed, (including a minimum of 5% milk fat).
Milk Couverture Chocolate shall contain, on a dry matter basis, not less than 25 % cocoa solids
(including a minimum of 2.5% non-fat cocoa solids) and not less than 14% milk solids, referring to
the addition of milk ingredients in their natural proportions except that milk fat may be added or
removed, (including a minimum of 3.5% milk fat) and a total fat of not less than 31%.
Cocoa Butter Confectionery / White Chocolate shall contain, on a dry matter basis, not less than
20% cocoa butter and not less than 14% milk solids, referring to the addition of milk ingredients in
their natural proportions except that milk fat may be added or removed, (including a minimum milk
fat in a range of 2.5% to 3.5% as applied by the authority having jurisdiction in accordance with
applicable legislation).
Vermicelli and Flakes (Drops, Shavings) 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.
ALINORM 01/14 page 38
Chocolate Vermicelli / Flakes (Drops, Shavings) 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.
Milk Chocolate Vermicelli / Flakes (Drops, Shavings) 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, referring to the addition of milk ingredients in their natural proportions except that milk
fat may be added or removed, (including a minimum of 3% milk fat).
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.
Other chocolate products are the additional commercially available products that rely for their
essential character either totally or extensively on cocoa materials.
A Chocolate or Praline 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.
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 g of the product contain not less
than 20 g of hazelnuts.
ALINORM 01/14 page 39
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 2.1.2 of this Standard
and a maximum of 18% m/m flour and/or starch.
ALINORM 01/14 page 40
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs authorized under Section 2.1)
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs authorized under Section 2.1)
3 FOOD ADDITIVES
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.
1
Temporarily endorsed
ALINORM 01/14 page 44
5 HYGIENE
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, 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
ALINORM 01/14 page 45
c)shall not contain any substance originating from microorganisms in amount which
represent a hazard to health.
6 LABELLING
In addition to the Codex General Standard for the Labelling of Prepackaged Foods
— CODEX STAN 1-1985 - Rev. 1-1991, the following declarations shall be made:
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.
The name of the product may be described with “bittersweet chocolate”, “semi-sweet chocolate”,
and “dark chocolate”as synonyms for Chocolate, as defined in Section 2.1.1,
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.
The use of vegetable fats in addition to Cocoa butter in accordance with the provisions of
Section 2.1 shall be indicated on the label in association with the name and/or the representation of
the product. The authorities having jurisdiction may prescribe the specific manner in which this
declaration shall be made.
Product described under Section 2.1.5 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.
6.1.4.1 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.
Products in a single mouthful size described under Section 2.4.1 of this Standard shall be designated
“A Chocolate” or “Praline”.
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.
6.1.7.1 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).
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.]
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 [N ET CONTENTS
Small units of up to 50 g may be exempted from a declaration of net weight on the label.]
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.
ALINORM 01/14 page 47
7 METHODS OF ANALYSIS
All methods approved for the chocolate type used for the coating and those approved for the type of
centre concerned.
According to AOAC 971.20 (Codex general method) or AOAC 960.40 (Codex general method).
According to IOCCC 26-1988 or AOAC 977.04. (Karl Fischer method); or AOAC 931.04 or
IOCCC 1-1952 (gravimetry).
ALINORM 01/14 page 48
To be developed.
ALINORM 01/14 page 49
APPENDIX VI
LIST OF FOOD ADDITIVES PROPOSED BY THE D ELEGATION OF JAPAN FOR USE IN COCOA
POWDERS (COCOAS ) AND DRY M IXTURES OF COCOA AND S UGARS , AND RELATED PRODUCTS :