codex alimentarius commission

FOOD AND AGRICULTURE WORLD HEALTH

ORGANIZATION ORGANIZATION
OF THE UNITED NATIONS
JOINT OFFICE: Viale delle Terme di Caracalla 00100 ROME Tel.: 39 06 57051 Telex: 625825-625853 FAO I Email: [email protected] Fax:: 39 (06) 57054593

ALINORM 99/14

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
Twenty-third Session
Rome, 28 June – 3 July 1999

REPORT OF THE SEVENTEENTH SESSION OF THE

CODEX COMMITTEE ON COCOA PRODUCTS AND CHOCOLATE
Bern, Switzerland
16 – 18 November 1998

NOTE: This document includes Codex Circular Letter CL 1998/43

 codex alimentarius commission
FOOD AND AGRICULTURE WORLD HEALTH
ORGANIZATION ORGANIZATION
OF THE UNITED NATIONS
JOINT OFFICE: Viale delle Terme di Caracalla 00100 ROME Tel: 39(06)5701 Telex: 625825-625853 FAO I Email: [email protected] Fax: +39(06) 5705.4593

CX 5/1.2 CL 1998/43-CPC
December 1998
TO: - Codex Contact Points
- Interested International Organizations
- Participants at the 17th Session of the Codex Committee on Cocoa Products and
Chocolate.
FROM: - Secretary, Codex Alimentarius Commission, FAO, Vialle delle Terme di Caracalla,
00100 Rome, Italy.
SUBJECT: Distribution of the Report of the 17th Session of the Codex Committee on Cocoa
Products and Chocolate (ALINORM 99/14)
The report of the Seventeenth Session of the Codex Committee on Cocoa Products and
Chocolate (CCCPC) is attached. It will be considered by the Twenty-third Session of the Codex
Alimentarius Commission (Rome, 28 June – 3 July 1999).
PART A: MATTERS FOR PROVISIONAL ADOPTION BY THE 23rd SESSION OF THE
CODEX ALIMENTARIUS COMMISSION
1. Proposed Draft Revised Standards at Step 5 of the Procedure:
(a) Cocoa Butters (para. 58 and Appendix II);
(b) Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake, for the Use in the Manufacture
of Cocoa and Chocolate Products (para. 58 and Appendix III);
(c) Cocoa Powders (Cocoas) and Dry Cocoa-Sugar Mixture (para. 58 and Appendix IV)
Governments and international organizations wishing to propose amendments or to comment on
the above standards should do so in writing in conformity with the Uniform Procedure for the
Elaboration of Codex Standards and Related Texts at Step 5 of the Procedure (see Procedural Manual of
the Codex Alimentarius Commission, Tenth Edition, pages 20-21) to the Secretary, Codex Alimentarius
Commission, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy (fax: 39 06 570 54593, email:
[email protected]) before 15 April 1999.
PART B: REQUEST FOR COMMENTS AND INFORMATION
Proposed Draft Standard at Step 3 of the Procedure:
2. Proposed Draft Standard for Chocolate and Chocolate Products (para. 16, Appendix V)
Governments and international organizations are invited to submit comments on all aspects of
the Proposed Draft Standard including possible implications for their economic interests and should do
so in writing in conformity with the Uniform Procedure for the Elaboration of Codex Standards and
Related Texts (see Procedural Manual of the Codex Alimentarius Commission, Tenth Edition, pages
20-21) to the Secretary, Codex Alimentarius Commission, FAO, Viale delle Terme di Caracalla, 00100
Rome, Italy (fax: 39 06 570 54593, email: [email protected]) before 1 February 2000.
 -iii -

SUMMARY AND CONCLUSIONS

The Seventeenth Session of the Codex Committee on Cocoa Products and Chocolate reached
the following conclusions:

MATTERS FOR CONSIDERATION BY THE COMMISSION

The Committee:

• advanced the Proposed Draft Revised Standards for (a) Cocoa Butters; (b) Cocoa (Cacao) Mass
(Cocoa/Chocolate Liquor) and Cocoa Cake, for Use in the Manufacture of Cocoa and Chocolate
Products; (c) Cocoa Powders (Cocoas) and Dry Cocoa-Sugar Mixture to Step 5 of the Codex
Procedure for the provisional adoption (para. 58 and Appendices II; III and IV)

MATTERS OF INTEREST TO THE COMMISSION

The Committee:

• returned the Proposed Draft Standard for Chocolate and Chocolate Products to Step 3 as several issues
required further consideration, especially as it could not reach consensus on whether or not to allow
the use of vegetable fats other than cocoa butters in manufacturing chocolate products (para. 16 and
Appendix V).
 TABLE OF CONTENTS

Paragraphs

OPENING OF THE SESSION .............................................................................................................................. 1

ADOPTION OF THE AGENDA .......................................................................................................................... 2

CONSIDERATION OF PROPOSED DRAFT REVISED STANDARD FOR

CHOCOLATE AND CHOCOLATE PRODUCTS AT STEP 4..........................................................................3-16

REVISION OF CODEX STANDARDS FOR (A) COCOA BUTTERS, (B) COCOA (CACAO) NIB,
COCOA (CACAO) MASS, COCOA PRESS CAKE AND COCOA DUST (COCOA FINES), FOR
USE IN THE MANUFACTURE OF COCOA AND CHOCOLATE PRODUCTS, (C) COCOA POWDERS
(COCOAS) AND DRY COCOA-SUGAR MIXTURE AT STEP 4..............................................................17– 21

(A) PROPOSED DRAFT REVISED STANDARD FOR COCOA BUTTERS ................................................ 22-31

(B) PROPOSED DRAFT REVISED STANDARD FOR COCOA (CACAO) MASS (COCOA/CHOCOLATE
LIQUOR) AND COCOA CAKE FOR THE USE IN THE MANUFACTURE OF COCOA AND
CHOCOLATE PRODUCTS ........................................................................................................ 32-41

(C) PROPOSED DRAFT REVISED STANDARD FOR COCOA POWDERS (COCOAS) AND DRY
COCOA SUGAR MIXTURES .................................................................................................... 42-58

OTHER BUSINESS AND FUTURE WORK ....................................................................................................... 59

DATE AND PLACE OF NEXT SESSION .......................................................................................................... 60

 -v -
LIST OF APPENDICES

Pages

APPENDIX I LIST OF PARTICIPANTS .................................................................................................. 11

APPENDIX II PROPOSED DRAFT REVISED STANDARD FOR COCOA BUTTERS ................................... 22

APPENDIX III PROPOSED DRAFT REVISED STANDARD FOR COCOA (CACAO)
MASS (COCOA/CHOCOLATE LIQUOR) AND COCOA CAKE FOR THE
USE IN THE MANUFACTURE OF COCOA AND CHOCOLATE PRODUCTS......................... 24

APPENDIX IV PROPOSED DRAFT REVISED STANDARD FOR COCOA POWDERS (COCOAS)

AND DRY COCOA-SUGAR MIXTURES ........................................................................... 27

APPENDIX V PROPOSED DRAFT STANDARD FOR CHOCOLATE AND CHOCOLATE PRODUCTS .......... 31
Page 6 ALINORM 99/14

ALINORM 99/14
OPENING OF THE SESSION
1. The Codex Committee on Cocoa Products and Chocolate held its Seventeenth Session in
Bern, Switzerland, from 16 to 18 November 1998, at the kind invitation of the Government of
Switzerland. The session was opened and chaired by Prof. Dr. Ing. Erich J. Windhab, Chair of Food
Process Engineering, Institute of Food Science, Swiss Federal Institute of Technology Zurich. The
Session was attended by 118 delegates and observers from 33 Member countries and 7 international
organizations. The list of participants is attached to this Report as Appendix I.
ADOPTION OF THE AGENDA1 (Agenda Item 1)
2. The Committee adopted the Provisional Agenda as presented in the document, CX/CPC
98/1 with the understanding that it would consider Agenda Item 3 prior to Item 2 in order for the
Committee to proceed as far as possible at the present Session. For easier reference, the item
numbers referred to in this report follow those in the Provisional Agenda.
CONSIDERATION OF PROPOSED DRAFT STANDARD FOR CHOCOLATE AND
CHOCOLATE PRODUCTS AT STEP 4 (Agenda Item 2) 2
3. The Committee recalled that for the last Session of the Committee the Swiss Secretariat had
prepared a new proposed draft standard for chocolate and chocolate products by merging the
existing Codex Standards for Chocolate, for Cocoa Butter Confectionery, and for Composite and
Filled Chocolate in order to make it less restrictive and more flexible. The Committee at that
session supported the simplification of the standard and also identified several issues requiring
further consideration such as: whether or not to allow the use of vegetable fats other than cocoa
butter in manufacturing chocolate products and its impact on trade and economy of cocoa producing
countries; the definition and denomination of milk chocolate with high milk content; and use of
antioxidant in white chocolate.
4. The Committee recalled the proposal of the Observer of the EC made during the adoption of
the Agenda and decided to defer the discussion on inclusion of vegetable fats to the end of the
Session taking into account the difficulties met with at the previous session of the Committee.
DESCRIPTION
5. The Committee agreed to amend the title of the Section 2.1 by inserting the word “types”
after the word “chocolate” so as to avoid confusion which could arise from the use of the term
“chocolate” in the titles of chocolate of section 2.1 and 2.1.1 recognizing that the first two
paragraphs of Section 2.1 contained the generic definition of chocolate.
6. The Committee had an exchange views on the proposal to delete last two sentences of the
first paragraph in Section 2.1 and, despite some opposition, agreed to retain the wording and to
replace the term “composite chocolate” with “various chocolate products”.

1
CX/CPC 98/1.
2
CX/CPC 98/2, CX/CPC 98/2-Add.1 (comments by Australia, Denmark, Côte d’Ivoire, Italy, Japan, Mexico,
New Zealand, Switzerland, UK, USA, IOCCC, CAOBISCO); CX/CPC 98/2-Add. 2 (comments by the
Netherlands, Thailand); CRD 1 (CAOBISCO); CRD 2 (Switzerland); CRD 3 (FEDIOL); CRD 4 (Spain); CRD
8 (Korea); CRD 6 (France); CRD 8 (Korea); CRD 9 (Cocoa Producers Alliance); CRD 10 (India); CRD 11
(Japan). The amended text is attached to this report as Appendix V.
ALINORM 99/14 Page 7

UNSWEETENED CHOCOLATE AND SWEETENED (PLAIN) CHOCOLATE

7. The Committee decided to retain the definitions of these products as they were on the market
for sale to consumers in North America and were exported to other regions. The Committee agreed
to accept a proposal of the Delegation of the USA to amend the definition of Unsweetened
Chocolate as follows: Unsweetened Chocolate is a chocolate made with no added sugars or
sweeteners and shall contain, on dry matter basis, not less than 50% and not more than 60% cocoa
butter.
COUVERTURE CHOCOLATE
8. The Committee decided to introduce the definition of Couverture Chocolate and accepted
the wording proposed by the Delegation of France to read as follows: Couverture Chocolate shall
contain, on 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. The Committee decided to place
this definition in square brackets as the wording became available only at the Session.
MILK CHOCOLATE
9. The Committee discussed whether to retain separate definitions for Milk Chocolates or to
merge them into a single one. Several delegations expressed the view that a clear distinction of two
types of milk chocolate should be maintained. Some other delegations were of the opinion that there
was only one type of product with different milk content and favoured a single definition for milk
chocolate. The Committee decided to maintain the two separate definitions as agreed at the last
Session. The Delegations of Canada, Ireland, Malaysia, UK and USA expressed their reservations
on the decision of the Committee in this regard.
10. The Committee sought a new, neutral and descriptive name for milk chocolate with high
milk content as the term “milk chocolate with high milk content ” would imply a higher quality
product while terms such as household chocolate would imply a product of lower quality. Based on
background culture, the perception toward this type of products differed from country to country
and the Committee was unable to reach a solution and therefore kept the present designation of
products stated in Section 2.1.5.2 of milk chocolate with high milk content in square brackets for
further consideration.
11. On the question of whether the minimum level of milkfat in milk chocolate be 2.5% or
3.5%, the Committee confirmed its previous decision to use 2.5% for the sake of better keeping
quality of the product in tropical climates.
ADDITION OF VEGETABLE FAT OTHER THAN COCOA BUTTER
12. The Delegation of Côte d’Ivoire supported by several delegations opposed the possibility of
introducing up to 5% of vegetable fats into chocolate-based products and emphasized negative
economic consequences of such step. The Delegation also indicated that any introduction of the 5%
rule should be accompanied by strict conditions:
• restriction of the rule to vegetable fats of tropical origin, expressed in cocoa butter equivalents;
• exclusion of fats obtained by chemical/enzymatic processes;
• prior existence of a reliable method of detection and control of fat content;
• two types of labelling for the different descriptions, the list of ingredients and the qualifying
statement “contains vegetable fats other than cocoa butter”in letters clearly marked on the
principal side of the packaged finished product, to ensure that consumers would be properly
informed.
Page 8 ALINORM 99/14

13. The Delegation of Japan supported by several other delegations, stated that any regulation
for a chocolate standard should cover only compositional requirements and that the use of vegetable
fat other than cocoa butter should be allowed within this regulation, which by providing varieties of
products would increase consumption of chocolate and simultaneously cocoa beans.
14. The Committee noted that there were only slight changes in the positions of delegations on
the addition of vegetable fat. However, the Committee also noted, based on comments of Côte
d’Ivoire and CAOBISCO, that there were some encouraging signs of starting a dialogue between
cocoa producing countries and chocolate industry in order to reach a compromise on this subject.
The Committee decided to keep the second paragraph in Section 2.1 in square brackets for further
comments and consideration by the next session of the Committee.
15. The Committee encouraged the delegations to work on all aspects of this issue on a
scientific basis and to exchange available information at conferences and meetings of cocoa and
chocolate producers in order to find consensus on this issue. The Committee encouraged the
delegations to provide new positions in order to reach consensus on this controversial issue.
Status of the Proposed Draft Standard for Chocolate and Chocolate Products
16. Due to time constraints the Committee was unable to complete the examination of the
Standard. As several important issues in the standard still required further consideration, the
Committee agreed to return the Proposed Draft Standard for Chocolate and Chocolate products to
Step 3 of the Procedure for further comments, as amended during the present session.
REVISION OF CODEX STANDARDS FOR: (A) COCOA BUTTERS, (B) COCOA
(CACAO) NIB, COCOA (CACAO) MASS, COCOA PRESS CAKE AND COCOA DUST
(COCOA FINES), FOR USE IN THE MANUFACTURE OF COCOA AND CHOCOLATE
PRODUCTS, (C) COCOA POWDERS (COCOAS) AND DRY COCOA-SUGAR MIXTURES
AT STEP 4 (Agenda Item 3) 3
17. The Committee recalled that both the Joint FAO/WHO Conference on Food Standards,
Chemicals in Food and Food Trade (March 1991) and the Nineteenth Session of the Codex
Alimentarius Commission (July 1991) recommended that existing Codex Standards should be
reviewed in order to simplify them and to make their acceptance by national governments easier. It
also recalled that due to time constraints, the Committee could not consider the above mentioned
Standards at its last Session.
18. The Committee first had a discussion on whether it would be appropriate to propose the
revocation of one or more of the Standards referenced above or to continue their revision. There was
a general agreement that these standards were overly prescriptive and should be simplified as much
as possible. There also was a general agreement that the standard for cocoa powders and dry cocoa-
sugar mixtures would be necessary as the Standard covers products destined to consumers.
19. Concerning other two standards that cover products for further processing, a number of
delegations were of the opinion that there was no need to elaborate standards for these products,
since (1) they were not sold directly to consumers; (2) they had only minimal public health
significance; (3) quality matters should be agreed between trade partners and they were seldom
regulated by national legislation and therefore it was felt that there was no role to play for national
government.

3
CX/CPC 98/3, CX/CPC 98/3-Add.1 (comments by Australia, Côte d’Ivoire, Mexico, New Zealand,
Switzerland, UK, USA); CX/CPC 98/3-Add.2 (comments by the Netherlands, Thailand); CRD 5 (comments
from Spain); CRD 7 (comments from France); CRD 10 (comments from India).
ALINORM 99/14 Page 9

20. A number of other delegations expressed the view that since cocoa butter, cocoa mass and
cocoa cake were the base materials in manufacturing chocolate and cocoa products, it would be
necessary to have the standards for these products to protect consumers. They also stated that it
would be necessary to establish minimum quality criteria in order to ensure fair practices in trade.
21. Noting the concerns expressed by cocoa-producing countries, the Committee decided to
continue the revision of all three standards emphasizing that it would simplify these standard as
much as feasible while retaining essential factors.
(A) PROPOSED DRAFT REVISED STANDARD FOR COCOA BUTTERS4
Description
22. In order to simplify this section the Committee agreed on the following new wording for a
definition of Cocoa Butters in Section 2.1 based on the text provided by the Delegation of Austria
on behalf of the EC:
Cocoa butter is the fat obtained from cocoa beans with the following characteristics:
- Free fatty acid content: not more than 1.75%
- Unsaponifiable matter: not more 0.5%, [except in the case of press cocoa butter which
shall be not more than 0.35%].
23. The Committee agreed to place the reference to the unsaponifiable matter in Press Cocoa
Butter in square brackets for further comments and information on the practicability of the value
with a view towards determining whether there should be two separate definitions for press cocoa
butter and cocoa butter other than press cocoa butter, or only one covering all types of cocoa butter.
24. The Committee decided to delete Section 2.2 Categories of Cocoa Butter, namely, the
definitions of Press Cocoa Butter, Expeller Cocoa Butter, Solvent Extracted Cocoa Butter and
Refined Cocoa Butter as they were already covered by the new definition on Cocoa Butter.
Essential Composition and Quality Factors
25. The Committee agreed to delete Section 3.1 Identification and Quality Values and Section
3.1.2 Analytical Characteristics as the essential quality characteristics were already moved to
Section 2.1 Definition of Cocoa Butter.
Food Additives
26. The Committee noted that hexane is classified as a processing aid rather than food additive.
After some discussions on whether or not to change the heading from “food additives” to either
“processing aids” or “food additives and processing aids”, the Committee decided to retain the
original section heading, “food additives” in line with the standard format of Codex standards, and
to amend the subheading from “extraction solvent” to “processing aid”. It further decided to reduce
the maximum level of hexane in the final product from 5 mg/kg to 1 mg/kg
Contaminants
27. The Committee decided to delete the maximum levels for copper and iron as it was agreed
that they were not of health concerns. It also decided to delete the maximum level for arsenic as the
use of lead arsenate on cocoa plants had been banned for years. This decision is applicable to all
standards covered under this Agenda Item.

4
The agreed text is attached to this report as Appendix II.
Page 10 ALINORM 99/14

Hygiene
28. The Committee noted that the Codex Alimentarius Commission would consider at its 23rd
Session (June 1999) a new standard wording for food hygiene provisions as recommended by the
30th Session of the Codex Committee on Food Hygiene. This Committee would consider this new
wording once it was adopted by the Commission. This decision is applicable to all standards
covered under this Agenda Item.
Labelling
29. As a consequence to the Committee’s decision made on Description, the Committee agreed
to delete original subsections on expeller cocoa butter, solvent extracted cocoa butter and refined
cocoa butter (see para. 24). The Committee considered the wording of subsection for press cocoa
butter and the need to include the labelling provision for “cocoa butter”. The Committee decided to
include a new subsection on Cocoa Butter and to place in square bracket the subsection on press
cocoa butter while deleting the text from that subsection. When a decision was made by the
Committee on whether there should be only one maximum level of unsaponifiable matter to cover
cocoa butter, or one each for cocoa butter and press cocoa butter (see para. 24), the Committee
would elaborate texts for the Name of the Product as appropriate.
30. The Committee agreed to use the standard text included in the Codex Alimentarius
Commission Procedural Manual for the labelling of non-retail containers5, instead of the provision
on bulk packs.
Methods of Analysis and Sampling
31. As the section on Essential Composition and Quality Factors and the maximum levels for
arsenic, copper and iron were deleted (see paras 25 and 27), the Committee also agreed to delete the
methods for these provisions, retaining only the methods of analysis for free fatty acids,
unsaponifiable matter and lead.
(B) PROPOSED DRAFT REVISED STANDARD FOR COCOA (CACAO) MASS (COCOA/CHOCOLATE
LIQUOR) AND COCOA CAKE FOR THE USE IN THE MANUFACTURE OF COCOA AND CHOCOLATE
PRODUCTS6
32. A number of Delegations reiterated their proposal to revoke the standard since the products
covered were not sold directly to consumers and they were already subject to agreements between
trade partners. However, a number of other delegations stressed the need for this standard for
products used for manufacturing cocoa and chocolate products to ensure fair practices in the trade of
these products. As a compromise and also for the sake of simplification, the Committee decided to
include in the standard only those products of relevance to human consumption.
Title and Scope
33. The Committee decided to remove Cocoa Nib and Cocoa Dust, to replace Cocoa Press Cake
with Cocoa Cake, and to insert the term “Cocoa/Chocolate Liquor” after the term Cocoa Mass as its
synonym to reflect the decision made on the Description (see paras. 34 to 36).
Descriptions
34. The Committee deleted the definition of Cocoa Nib as it was less relevant to human
consumption and its products, Cocoa Mass and Cocoa Cake, were covered in this section. The

5
Codex Alimentarius Commission Procedural Manual, Tenth Edition, p. 76.
6
The agreed text is attached to this report as Appendix III.
ALINORM 99/14 Page 11

Committee also agreed to delete the definition of Cocoa Dust or Cocoa Fines as this type of product
was not destined for human consumption.
35. The Committee agreed to retain Cocoa Mass and Cocoa Press Cake as they were used for the
production of chocolate. However, the Committee agreed to delete references to manufacturing
methods to provide for flexibility. It further agreed to insert the term “Cocoa/Chocolate Liquor” as
the terms cocoa liquor and chocolate liquor were used as synonyms to Cocoa Mass in English
speaking countries. Since Cocoa Nib was referred in the definitions of Cocoa Mass and Cocoa
Cake, the Committee decided to reinstate its definition into the definition of Cocoa Mass.
36. The Committee integrated the definitions of Cocoa Press Cake and Expeller Press Cake by
inserting the term “or complete” after the term “by partial” and agreed to rename Cocoa Press Cake
“Cocoa Cake”.
Essential Composition and Quality Factors
37. The Committee decided to delete the terms “Cocoa Nib” and “Press” from the subsection
title as a result of the decision made on the Description.
Food Additives
38. In line with the decision made by the Committee on the food additives provision in the
Proposed Draft Revised Standard for Cocoa Powders (Cocoas) and Dry Cocoa-Sugar Mixtures, the
Committee amended the maximum levels for carbonates, hydroxides, citric acid, mono- and
diglycerides of edible fatty acids and lecithin from the numerical values to “limited by GMP”, and
deleted the maximum level for total emulsifiers.
39. The Committee agreed to (1) include calcium hydroxide in acidity regulators; (2) raise the
maximum level for ammonium salts of phosphatidic acids to 10 g/kg; and (3) include glycerol in the
list of food additives. Glycerol was placed in square brackets pending clarification of its function in
the products covered by the standard.
Contaminants and Hygiene (see paras 27 and 28)

Labelling
40. As a consequence to the deletion of cocoa nib, expeller press cake, and cocoa dust or cocoa
fines from the Description, the Committee also deleted the provisions of the denomination of these
products and amended the subsection numbers accordingly. It agreed to delete sections on list of
ingredient, name and address, country of origin and lot identification, as these provisions are already
well covered by the Codex General Standard for the Labelling of Prepackaged Foods. It further
agreed to replace the heading “presentation of information” with “Labelling of non-retail
containers” using the standard wording contained in the Procedural Manual.
Methods of Analysis and Sampling
41. As a consequence to the deletion of the maximum level for copper, the Committee deleted
the method of analysis for copper.
(C) PROPOSED DRAFT REVISED STANDARD FOR COCOA POWDERS (COCOAS) AND DRY COCOA–
SUGAR MIXTURES7
42. The Committee considered a proposal to include into this standard couverture chocolate, and
drinking chocolate and chocolate powder, which it had agreed at the last session to include in the

7
The agreed text is attached to this report as Appendix IV.
Page 12 ALINORM 99/14

Standards for Cocoa Mass and Cocoa Powders respectively. The Committee decided that couverture
chocolate should be included in the Standard for Chocolate and Chocolate Products based on the
fact that this standard covered products to be drunk and that couverture chocolate was sold also to
consumers. It was also decided that drinking chocolate and chocolate powder be covered by this
standard.
Scope
43. After some discussion on whether to expand the Scope to accommodate drinking chocolate
and chocolate powder, the Committee decided to maintain the Scope as drafted as it was felt that the
current Scope was broad enough to address these products.
Description
44. The Committee agreed to amend the wording of the definition of Cocoa Powder and Fat-
reduced Cocoa Powder as follows by deleting the reference to the manufacturing method: Cocoa
Powder and Fat-reduced Cocoa Powder are the products obtained from cocoa cake transformed
into powder. The Committee decided to delete the definition of Cocoa Press Cake, which is
included in the Standard for Cocoa Mass and Cocoa Cake, as well as those of Cocoa Sugar Mixtures
and Sugars from the Description.
Essential Composition
45. The Committee considered whether the minimum level of cocoa butter in Cocoa Powder and
Fat-Reduced Cocoa Powder be 20% or 10%, and how many categories were necessary to cover
cocoa powder products in the market. Although it was stated that the specified level was the
minimum value and those who wish to use higher levels of cocoa butter could freely do so, a
number of countries preferred to maintain the value as contained in the current standard. As no
consensus was reached on this issue, the Committee decided to place the current level, 20%, in
square bracket for further comments and information. The Committee, however, agreed to maintain
two classes of products, Cocoa Powder and Fat-reduced Cocoa Powder, and to delete the term “but
not less than 8% m/m” from the cocoa butter level of fat-reduced cocoa powder recognizing that
presently products of a wide range of fat contents were available.
46. The Committee also placed the maximum level of moisture, 7%, for Cocoa Powder and Fat-
reduced Cocoa Powder in square brackets for comments and information as there were proposals to
raise it to 9% and to reduce it to 5%.
47. After discussions on whether or not to delete the references to Cocoa-Sugar Mixtures, the
Committee decided to retain them unchanged.
48. The Committee agreed to include a new subsection 3.1.3 Chocolate Powder and to place the
subsection in square brackets for comments and future consideration as the proposed wording
became available only at the Session. The Delegation of Belgium stressed that as the minimum
levels of cocoa butter and moisture of subsection 3.1.1.1 applied to chocolate powder, this product
should be covered by this subsection.
Food Additives
ACIDITY REGULATORS AND EMULSIFIERS
49. The Committee noted that in the framework of the Codex General Standard for Food
Additives, which was being developed in phases by the Codex Committee on Food Additives and
Contaminants, (1) those food additives with the ADIs set as “not specified” or “not limited” could
be used at the level of “limited by GMP”; and (2) the uses of those other additives for which no
ADIs had been allocated would not be endorsed unless technological justification was provided in
writing to that Committee. For the facilitation of elaborating the food additives provision, the
ALINORM 99/14 Page 13

Committee agreed to amend the maximum levels for carbonates, hydroxides, citric acid, mono- and
diglycerides of edible fatty acids and lecithin from the numerical values to “limited by GMP”.
Those remaining numerical values were modified in line with the expression of maximum levels in
other standards being considered by this Committee.
50. The Committee agreed to increase the maximum level for ammonium salts of phosphatidic
acids from 7 g/kg to 10 g/kg. Taking into consideration the new maximum levels of mono-and
diglycerides of edible fatty acids and lecithin set as “limited by GMP”, the Committee agreed to
delete the maximum level for total emulsifiers.
FLAVOURING AGENTS
51. The Committee agreed to the following new wording, similar to that used in the proposed
draft standards for processed fruits and vegetables, and the maximum level of “limited by GMP”,
noting a reservation of the Delegation of Germany against the use of artificial flavours:
“Natural and artificial flavours, except those which reproduce the flavour of chocolate or
milk”
ANTICAKING AGENTS
52. The Committee agreed to include the following anticaking agents and to delete the term “for
vending machines only”:
552 Calcium Silicate 553(i) Magnesium silicate
553(ii) Magnesium trisilicate 553(iii) Talc
555 Potassium aluminum 556 Calcium aluminum silicate
silicate
559 Aluminum silicate

53. The Delegation of the United States stated that amorphous silicon dioxide should be
anhydrous silicon dioxide. The Delegation was invited to send this information directly to the
Codex Committee on Food Additives and Contaminants as the term, “silicon dioxide, amorphous”
was included in the International Numbering System while the other was not.
SWEETENERS
54. The Committee agreed to include the following sweeteners for the use in low sugar/sugar
free products and energy reduced products:
420 Sorbitol and sorbitol syrup 421 Mannitol
953 Isomalt (Isomaltitol) 965 Maltitol and maltitol syrup
966 Lactitol 967 Xylitol

Contaminants and Hygiene (see paras 27 and 28).

Labelling
55. The Committee agreed to include “drinking chocolate” and “fat-reduced drinking chocolate”
in the subsections 7.1.3 and 7.1.7 respectively. The Committee further agreed to include a new
subsection on the labelling of chocolate powder and place it in square bracket as its essential
composition provision was also in square brackets.
56. Although there was a proposal to include a subsection on the warning to reference to the use
of polyol sweeteners, no decision was made on this issue.
Page 14 ALINORM 99/14

Methods of Analysis and Sampling

57. As a result of the deletion of the maximum levels for arsenic and copper, the methods for
these substances were also deleted. The reference numbers of the IOCCC methods were also
updated.
Status of the Proposed Draft Revised Standards for (a) Cocoa Butters; (b) Cocoa (Cacao) Mass
(Cocoa/Chocolate Liquor) and Cocoa Cake, for Use in the Manufacture of Cocoa and Chocolate
Products; (c) Cocoa Powders (Cocoas) and Dry Cocoa-Sugar Mixture
58. The Committee agreed to advance these Standards to Step 5 of the Codex Procedure for
adoption by the Codex Alimentarius Commission at its 23rd Session (June 1999).
OTHER BUSINESS AND FUTURE WORK (Agenda Item 4)
59. There was no other business proposed for discussion. The Committee would continue the
work on the Proposed Draft Revised Standards for Cocoa Butters; Cocoa (Cacao) Mass
(Cocoa/Chocolate Liquor) and Cocoa Cake, for the Use in the Manufacture of cocoa and Chocolate
Products; and Cocoa Powders (cocoas) and Dry Cocoa-Sugar Mixtures, and the Proposed Draft
Standard for Chocolate and Chocolate Products.
DATE AND PLACE OF THE NEXT SESSION (Agenda Item 5)
60. The Committee was informed that the next Session of the Committee was tentatively
scheduled to be held in the period of 2000-2001. The exact date and place would be determined
between the Host government and Codex Secretariats.
ALINORM 99/14 Page 15

ANNEX

SUMMARY STATUS OF WORK

Subject Step Action by Document Reference

ALINORM 99/14
Proposed Draft Revised Standard for 5 23rd CAC, para. 58
Cocoa Butters Governments
Proposed Draft Revised Standard for 5 23rd CAC, para. 58
Cocoa (Cacao) Mass, Governments
(Cocoa/Chocolate Liquor) and Cocoa
Cake, for Use in the Manufacture of
Cocoa and Chocolate Products
Proposed Draft Revised Standard for 5 23rd CAC, para. 58
Cocoa Powders (Cocoas) and Dry Governments
Cocoa-Sugar Mixture
Proposed Draft Standard for 3 Governments para. 16
Chocolate and Chocolate Products
Page 16 ALINORM 99/14

APPENDIX I

LIST OF PARTICIPANTS
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

Chairperson: Prof. Dr. Ing. Erich J. Windhab

Président: ETH Zürich, Institut für
Presidente: Lebensmittelverfahrenstechnik
Rämistrasse 10 CH- 8029 Zürich
Tel: +41 1 632 53 48
Fax: +41 1 632 11 55
Email: [email protected]

Secretary: Eva Zbinden

Secrétaire: Swiss Federal Office of Public Health
Secretario: CH- 3003 Berne
Tel: +41 31 322 9572
Fax: +41 31 322 9574
Email: [email protected]

AUSTRALIA Gertraud Fischinger

AUSTRALIE Head of Delegation
BKA, Dep. VI B 12
Simon Brooke-Taylor Radetzkystrasse 2
Program Manager Food Product Standards A-1031 Vienna
Australia New Zealand Food Authority (ANZFA) Tel.: +43 171 172 41 14
PO Box 7186 Fax: +43 171 379 52
Canberra Mail Centre E-mail: [email protected]
ACT 2610
Tel.: +612 6271 2225 BELGIUM
Fax: +612 6271 2278 BELGIQUE
E-mail: [email protected] BELGICA
AUSTRIA Charles Crémer
AUTRICHE Chef de service
AUSTRIA Ministère de la Santé Publique
Inspection des denrées alimentaires
Dipl. Ing. Riedl Quartier Esplanade, 11ème étage
Josef Manner u. Comp. AG B. 11.05
President 1010 Bruxelles
Verband der Süsswarenindustrie Oesterreichs Tel.: +32 2 210 48 43
Fachverband der Nahrungs- und Fax: +32 2 210 48 16
Genussmittelindustrie Oesterreichs E-mail: [email protected]
Wilhelminenstrasse 6
1190 Wien Hilde Van Gerwen
Tel.: 34 21 20 / 48822 Int. Legislation Manager
Barry Callebaut
Aalsteresteenweg 122
9280 Lebbeke
Tel.: +32 53 730 566
Fax: +32 53 730 337
ALINORM 99/14 Page 17

Alix Lauer Amadou Potouo Gbounskouo

Corporate Counsel Ministry of Agriculture
Soremartec Groupe Ferrero BP 5705
187, Ch. de la Hulpe Yaoundé
1170 Bruxelles Tel.: +237 23 04 91
Tel.: +32 2 679 04 24 Fax: +237 23 04 91
E-mail: [email protected]
Tsimi Enouga
Gilles Morelle Conseiller
Public, Scientific & Environmental Affairs Conseil interprofessionel du cacao et du café (CICC)
Société Puracor-Belcolade BP 4216
Industrielaan 25 Douala
Zone Maalbeck Tel.: +237 42 07 77
1702 Groot Bijgaarden Fax: +237 42 08 16
Tel.: +32 2 48142 85
Fax: +32 2 481 42 68 CANADA
E-mail: [email protected] Peter Pauker (Head of Delegation)
Trade Policy Officer
BRAZIL
Technical Barriers and Regulations Division (EAS)
BRESIL Foreign Affairs and International Trade Canada
BRASIL 125 Sussex Drive
Paulo Bozzi Ottawa, Ontario K1A 0G2
Counselor Tel: 613 992 0523
Ministry of Foreign Affairs Fax: 613 944 0756
Embassy of Brazil in Berne [email protected]
Monbijoustrasse 68 Claudette Dalpe
3007 Bern Manager, Food Regulatory Program
Tel.: +41 31 371 25 85 Bureau of Food Regulatory, International
Fax: +41 31 370 15 11 and Interagency Affairs
E-mail: [email protected] Food Directorate, Health Protection Branch,
CAMEROON Health Canada
Ottawa, Ontario K1A 0L2
CAMEROUN Tel: 613 957 1750
CAMERUN Fax: 613 941 3537
Ambassa Zang Dieudonné [email protected]
Secrétaire Général Bob Croft
Ministère du Developpement Industriel et Chair, Technical Committee
Commercial Confectionery Manufacturers of Canada
Yaoundé c/o World’s Finest Chocolate Canada Ltd.
Tel.: +237 23 19 73/23 23 88 Box 876, 103 2nd Street
Fax: +237 22 27 04/22 66 79 Campbellford, Ontario K0L 1L0
Essomba Abanda Simon Pierre Tel: 705 653 3590 ext. 230
Sous-Directeur de la Promotion des Exportations Fax: 705 653 4750
Ministère du Developpement Industriel et
COLOMBIA
Commercial
Yaoundé COLOMBIE
Tel.: 237 22 45 69 Elizabeth Herrero Narro
Fax: 237 22 87 26 Ingenera de Alimentos- INVIMA
E-mail: [email protected] Ministerio de Salud – Instituto Nacional de
Bangoweni Paul Felix Vipilancia de Medicamentos y Alimentos –
INVIMA
Ministry of Agriculture Cla 15 Nr. 58 – 59
BP 5705 Santa Fe de Bogota
Yaoundé Tel: +211 59 51
Tel.: +237 22 20 71 E-mail: [email protected]
Fax: +237 22 50 91
Page 18 ALINORM 99/14

COTE D’IVOIRE CROATIA

S.E.M Guy-Alain Gauze CROATIE
Ministre de la Promotion du Commorce Extérieur Vjera Mileta Brestovec
Chef de la délégation „KRAS“-Research Manager
Fax: (225) 21 91 72 / (225) 21 62 31 Maksimirska cesta 130
M. Yves Marie Koissy 10000 Zagreb,
Directeur Général de la Caisse de Stabilisation det Tel.: +385 1 2396 174
de Soutien des Prix des Produits Agricoles Fax: +385 1 291 00 44
Fax: (225) 21 95 89 Mrs. Snjezana Zima
M. Tuho Navigue State Office for Standardization and Metrology
Conseiller Technique au Ministère de la Promotion Head of Standardization Department
du Commerce Extérieur Ulica grada Vukovara 78
Boite postale 178 10000 Zagreb
Cédex 1 Tel: +385 1 610 61 11
Abidjan Fax: +385 1 610 93 24
Tel.: +225 21 79 02 E-mail: [email protected]
Fax: (225) 21 91 72 CZECH REPUBLIC
M. N’Guessan Kouame REPUBLIQUE TCHEQUE
Directeur Commercial à la Caisse de Stabilisation et REPUBLICA CHECA
de Soutien des Prix des Produits Agricoles
RN Borivoj Havlik, Sc.
Fax: (225) 21 95 89
Ministry of Health of the Czech Republic
Louis Esmel Palackeho namesti 4
Ambassadeur à Berne 128 00 Prague 2
Thormannstrasse 51 Tel: 420 2 24972427
3000 Berne
DENMARK
Assouan Amouan Acquah DANEMARK
Chef de Service exportations
DINAMARCA
Caisse de stabilisation et de soutien des prix de
productions agricoles (CSSPPA) Anne Christine Duer
BP V 132 Scientific Adviser
Abidjan Danish Veterinary and Food Administration
Tel.: +225 202859 Rolighedsvej 25
Fax: +225 218994 DK-1958 Frederiksberg C
Tel.: +45 33 95 60 00
Noel Amoikon Dihye Adom Kacou
Fax: +45 33 95 60 60
Ministère de Commerce extérieur
E-mail: [email protected]
BP 415
Abidjan 11 DOMINICAN REPUBLIC
Tel.: +225 21 37 07 REPUBLIQUE DOMINICAINE
Fax: +225 21 91 72 REPUBLICA DOMINICANA
Sallah Hamza Angelina Bonetti Herrera
First Counsellor Ambassador to United Nations + International
Embassy of Cote d’Ivoire Organizations WHO/OMC
Thormannstrasse 51 65, rue de Lausanne
3005 Berne 1202 Geneva
Tel. +41 31 356 80 85 Switzerland
Tel.: +41 22 731 30 79
Fax: +41 22 741 05 90
ALINORM 99/14 Page 19

ECUADOR FRANCE
EQUATEUR FRANCIA
ECUADOR M. Jack François
Edwin Johnson Direction Générale de la Concurrence, de la
Ambassadeur de l’Equateur Consommation et de la Répression des Fraudes
Ensingerstrasse 48 59, Boulevard Vincent Auriol
3006 Berne 75703 Paris Cedex 13
Tel.: +41 31 351 17 55 Tel: ++33 1 44 973145
Fax: +41 31 351 27 71 Fax: ++33 1 44 973039
E-mail: [email protected] Mme Roseline Lecourt
Mme Veronica Bustamante Direction Générale de la Concurrence, de la
Conseiller de l’Ambassade del l’Equateur Consommation et de la Répression des Fraudes
Ensingerstrasse 48 59, Boulevard Vincent Auriol
3006 Berne 75703 Paris Cedex 13
Tel.: +41 31 351 17 55 Tel.: +33 1 44 97 34 70
Fax: +41 31 351 27 71 Fax: +33 1 44 97 30 37
E-mail: [email protected] E-mail: [email protected]

EGYPT M. Hubert Ferry Wilczek

EGYPTE Sous-Directeur
Ministère de l’Agriculture et de la Pêche
EGIPTO Direction Générale de l’Alimentation
Abdelhamid Khattab 251, rue de Vaugirard
M.O.B. Managing Director 75732 Paris Cedex 15
Alexandria Chocolate & Confectionery Co. Tel.: +33 1 49 555872
(CORONA) Fax: +33 1 49 555948
General Business Ministerium
M. Phi Phung NGuyen
373 canal Mahmodeih Street
Ministère de l’Agriculture et de la Pêche
Alexàndria
Direction Générale de l’Alimentation
Tel: 203 421 23 15
251, rue de Vaugirard
Fax: 203 421 10 69
75732 Paris Cedex 15
FINLAND Tel.: +33 1 49 555860
FINLANDE Fax: +33 1 49 555056
FINLANDIA M. Jean-François Roche
Mirja Hynönen Ministère de l’Agriculture et de la Pêche
Senior Adviser Direction Générale de l’Alimentation
Minstry of Trade and Industry 251, rue de Vaugirard
PO Box 230 75732 Paris Cedex 15
Aleksanterinkatu Tel: ++33 1 49 555881
FI-00170 Helsinki Fax: ++33 1 49 555948
Tel: +358 9 160 3536 E-mail: [email protected]
Fax: +358 9 160 2648 Isabelle Vallat-Ducrocq
E-mail: [email protected] Directeur Qualité et développement
Anna-Liisa Koskinen Valrhona
Commercial Counsellor 14, Avenue du Président Roosevelt
Ministry of Trade and Industry 26600 Tain L’Hermitage
PO Box 230 Tel.: +33 4 75 07 90 90
FI-00171 Helsinki Fax: +33 4 75 08 84 49
Tel: +358 9 160 3716
Fax: +358 9 160 2648
E-mail: [email protected]
Page 20 ALINORM 99/14

M. Michel Lopez GERMANY

Recherche et Développement Manager ALLEMAGNE
Barry-Callebaut France ALEMANIA
5, Boulevard Michelet
78250 Meulan Stefanie Bausch
Tel.: +33 1 30 228442 Nestlé Deutschland AG
Fax: +33 1 30 228756 Lyonner Strasse 23
E-mail: [email protected] 60523 Frankfurt a. Main
Tel.: +49 69 6671 2689
Mme. Liane Ude Fax: +49 69 6671 3440
Product & Quality Manager
Mars Alimentaire SA Hermann Brei
3, chemin de la Sandlach Regierungsdirektor
67500 Haguenau Bundesministerium für Gesundheit
Tel: +33 388 05 13 12 53108 Bonn
Fax: +33 388 05 10 02 Tel.: +49 228 941 4141
E-mail: [email protected] Fax: +49 228 941 4947
Mme. Catherine Chapalain Dietmar Kendziur
Chef du service Réglementation Ferrero GmbH
Chambre Syndicale Nationale des Chocolatiers Postfach 70 03 10
Alliance 7 Tel.: +49 69 680 52 74
194, rue de Rivoli Fax: +49 69 680 53 53
Tel: ++33 1 44 778585 Karsten Keunecke
Fax: ++33 1 42 619535 Bundesverband der Deutschen Süsswarenindustrie
E-mail: [email protected] e.V.
M. Eric Grande Schumannstrasse 4-6
SB Alliance 53113 Bonn
42, rue Rieusset Tel.: +49 228 260 07 21
78223 Viroflay Cedex Fax: +49 228 260 07 89
Tel: ++33 1 34 586618 e-mail: [email protected]
Fax: ++33 1 34 585426 Hagen Streichert
Email: [email protected] Regierungsrat
Nicole Monget Federal Ministry of Food, Agriculture and Forestry
Nestlé France Rochusstrass 1
7, Boulevard Pierre Carle 53123 Bonn
BP 900 Noisiel Tel.: +49 228 529 36 48
77446 Marne La Vallée Cedex 02 Fax: +49 228 529 44 10
Tel.: +33 1 60 53 14 69 Michael Tischler
Fax: +33 1 60 53 54 65 Kraft Jacobs Suchard
E-mail: [email protected] Brombacherstrasse 37
Philippe Dumain 79539 Lörrach
Directeur Industriel Branche P. Sucrés Tel.: +49 7621 414 7480
SB Alliance Fax: +49 7621 414 87480
42, rue Rieussec E-mail: [email protected]
78223 Viroflay Cedex
GHANA
Tel.: +33 1 34 85 09 00
Fax: +33 1 34 85 09 01 Quao Nathan
Quality Assurance Manager
Ghana Cocoa Board
Cocoa Processing Company
Private Mail Bag
Tema
Tel.: +233 22202926
Fax: +223 22206657
ALINORM 99/14 Page 21

Hayford Fiamor Luca Ragaglini

Marketing Manager Esperto tecnico legale
Cocoa Marketing Company AIDI Associazione Industrie Dolciarie Italiane
P.O. Box 1017 Via Barnaba Oriani 92
Accra Roma
Tel.: 228866 Tel.: +39 06 8091071
Fax: 665076 Fax: +3906 807 31 86
E-mail: [email protected]
George Michael Hagan
Quality Control Manager Franco Romani
Ghana Cocoa Board Esperto tecnico legale
Quality Control Division AIDI Associazione Industrie Dolciarie Italiane
B.O. Box M-54 Via Barnaba Oriani 92
Accra Roma
Tel.: 664639 Ext. 4139 Tel.: +3906 8091071
Fax: +3906 807 31 86
INDIA E-mail: [email protected]
INDE
JAPAN
Niraj Goyal
JAPON
Director Operations
Cadbury India Ltd. Akihiko Nishiyama
19, Bhulabhai Desai Road Ministry of Agriculture, Forestry and Fisheries
Muribai, 400065 Director for International Standardization
Tel.: 22 4939 558 Standards and Labelling Division
E-mail: [email protected] Food and Marketing Bureau
1-2-1 Kasumigaseki, Chiyoda-ku
IRELAND Tokyo 100-8950
IRLANDE Tel.: +81 3 3507 8592
IRLANDA Fax: +81 3 3502 0438
Kathleen O’Connor E-mail: [email protected]
Assistant Principal Officer Hayato Nakajima
Food Division Ministry of Agriculture, Forestry and Fisheries
Department of Agriculture and Food 1-2-1 Kasumigaseki, Chiyoda-Ku
Agriculture House 6W Tokyo 100-8950
Kildare St. Tel.: +81 3 3501 3815
I-Dublin 2 Fax: +81 3 3502 0614
Tel.: +353 1 607 21 71 E-mail: [email protected]
Fax: +353 1 661 62 63
Kazuo Kishida
ITALY National Association of Food Industry
ITALIE 4-16, Kyobashi 2-Chome
ITALIA Chuo-Ku Tokyo 104-8002
Tel.: +81 3 3223 3381
Brunella Lo Turco Fax: +81 3 3279 5736
Segreario generale Comitato nazionale Codex E-mail: [email protected]
Ministero per le politiche agricole
Via XX Settembre 20 Susumu Hirano
Roma National Association of Food Industry
Tel.: +39 06 488 02 73 Morinaga & Co. Ltd.
Fax: +39 06 488 02 73 33-1 Shiba. 5-Chome,
E-mail: [email protected] Minatoku, Tokyo 108-8403
Tel.: 03 3456 0122
Fax: 03 3456 0534
Page 22 ALINORM 99/14

Masanori Ito Mohammad Jaaffar

National Association of Food Industry Porim Europe
3-1-1. Numakage.Urawa-shi Brickendonbury, Hertford
Saitama 336 Herts SG13 8NL
Tel.: +81 48 837 0241 England
Fax: +81 48 837 0130 Tel.: 1992 554347
Fax: 1992 500564
Yoichi Tashiro
E-mail: [email protected]
National Association of Food Industry
Hannan Business Operation Complex NETHERLANDS
1 Izumisano-shi PAYS-BAS
Osaka-Fu PAISES BAJOS
Tel.: +81 724 63 265 0
Fax: +81 724 63 25 84 Eelco Klein
Head of Delegation
Takashi Fujita Ministry of Agriculture, Nature Management and
National Association of Food Industry Fisheries
3-4-5 405 Tagawa PO Box 20401
Yodogawa-ku Osaka 2500 EK The Hague
Tel.: +81 6 477 8367 Tel.: +31 70 378 4252
Fax: +81 6 477 66 04 Fax: +31 70 378 6123
KOREA, REPUBLIC OF E-mail: [email protected]
CORÉE, RÉPUBLIQUE DE L. Bensdorp
COREA, REPÚBLICA DE Nederlande Cacao Vereniging
Havengebouw, De Ruyterkade 7
Sang-suk Lee
1013 AA Amsterdam
Councellor
Ministry of Health and Welfare Han Zijderveld
Korean Mission to EU NCV
Chaucée de la Hulpe 175 Gerkens Cacao
1410 Brussels PO Box 82
Belgium Tel.: +31 75 646 6161
Tel.: +32 2675 57 77 Fax: +31 75 621 9626
Fax: +32 2675 52 21
Lex van Lieshout
E-mail: [email protected]
PO Box 31
Lee Man Chong 5460 BB Veghel
Manager Tel.: 31 413 383 482
Korea Lotte R & D Center
Yang Pyiung Dong 4Ka 23 NIGERIA
Young Dueng Po Ku Peter Kadiri Attah
Seoul Deputy Director (Head of Delegation)
Tel.: +82 2 610 6549 Federal Ministry of Commerce & Tourism
Fax: +82 2 610 6510 P. M. B. 88 Garki
Abuja
MALAYSIA
Tel.: +227 9 234 60 24
MALAISIE
MALASIA Moses Okobi Eigbe
Senior Commercial Officer
Mohd. Yusoff Federal Ministry of Commerce & Tourism
Counsellor Commodities P. M. B. 88 Garki
Malaysian Trade Commission Abuja
17, Curzon Street Tel.: +227 9 234 60 24
London W1Y 7FE
United Kingdom
Tel.: 171 499 73 88
Fax: 171 493 31 99
ALINORM 99/14 Page 23

PORTUGAL SWEDEN
Carlos Pimpao SUEDE
Ministerio da Agricultura SUECIA
Av. Conda Valbom 96/98 Kerstin Jansson
1050 Lisboa Ministry of Agriculture
Tel.: +351 1 798 37 48 103 33 STOCKHOLM
Fax: +351 1 798 38 34 Tel.: +46 8 405 11 68
Fax: +46 8 206 496
SENEGAL E-mail: [email protected]
Leye née Mame Diara Faye Anna Tofftén
Direction de l’Hygiène et de la Santé Publique Ministry of Agriculture
Immeuble Vendôme 103 33 STOCKHOLM
BP 4024 Point E Tel.: +46 8 405 11 99
Dakar Fax: +46 8 206 496
Tel: 221 825 6139/ 221 824 3628 E-mail: [email protected]
Fax: 221 824 7549
Britt Sandström
Gaston Toupane Ministry of Agriculture
Direction de l’Hygiène et de la Santé publique Tel.: +46 8 405 10 62
Immeuble Vandôme Fax: +46 8 206 496
BP 4024 Point E E-mail: [email protected]
Dakar
Tel.: 221 825 61 39 SWITZERLAND
Fax: 221 824 75 49 SUISSE
SPAIN SUIZA
ESPAGNE Pierre Studer
ESPAÑA Chef de la délégation
Da Elisa Revilla Garcia Office fédéral de la santé publique
Jefe de Area de Coordinacion Sectorial de la 3003 Berne
Subdireccion General de Planificacion Alimentaria Helen Falco
Direccion General de Alimentacion Nestec SA
Ministrio de Agricultura, Pesca y Alimentacion 1800 Vevey
P0 Infanta Isabel 1 Tel.: +41 21 924 4213
E- 28071 Madrid Fax: +41 21 924 4547
Tel.:++34 91 347 45 96 E-mail: [email protected]
Fax: ++34 91 347 57 28
Ion-Constantin Ciurea
D. Jordi Carbonnell Kraft Jacobs Suchard (Schweiz) AG
Grupo NUTREXPA Riedbachstrasse 150-151
c/Lepanto 410 3027 Berne
E- 08023 Barcelona Tel.: +41 31 9805207
Tel.: ++34 93 290 02 75 Fax: +41 31 9805222
Fax: ++34 93 290 02 83
E-Mail: [email protected] Irina du Bois
Nestec SA
José Giménez 1800 Vevey
NESTLE Espana SA Tel.: +41 21 924 22 61
Avda. Paises Catalanes N0 33 Fax: +41 21 924 45 47
E- 08950 Esplugas de Llobregat Barcelona E-maill: [email protected]
Tel.: +34 93 4805 777
Fax: +34 93 473 0111 Kurt Hunzinger
Chocosuisse
3000 Berne 7
Dario Kuster
Chocosuisse
3000 Berne 7
Page 24 ALINORM 99/14

Markus Lutz Elizabeth Chrominska

Chocolat Bernrain AG Branch B, Food Labelling and Standards Division
8280 Kreuzlingen Ministry of Agriculture, Fisheries and Food
17 Smith Square
THAILAND London SW1P 3JR
THAILANDE Tel: +44 171 238 6252
TAILANDIA Fax: +44 171 238 6763
Phani Na Rangsi E-mail: [email protected]
Head of Delegation Morag Bullard
Ministry of Industry Mars UK
Bangkok 10400 Legal Affairs Scientist
Tel.: 202 3440 Dundee Rd.
Fax: 248 7987 Slough, Becks
E-mail: metanee.tisi.go.th Tel.: +44 1753 514261
Sasiwimon Tabyam Fax: +44 1753 514737
Standards Officer Wendy Hart
Office of the National Codex Alimentarius Staturory Standards Manager
Committee Cadbury Ltd.
Thai Industrial Standards Institute PO Box 12
Ministry of Industry Bournville
Rama VI Rajathevi Birmingham B30 2LU
Bangkok 10400 Tel: +44 121 458 2000
Tel.: +662 246 1993 Fax: +44 121 451 4333
Fax: +662 248 7987 E-mail: [email protected]
E-mail: metanee.tisi.go.th
Mike Webber
TOGO Scientific & Regulatory Manager
Biscuit Cake Chocolate & Convectionery Alliance
M. Enselme Gouthon
37-41 Bedford Row
Délégue du Ministère du Togo
London WC1R 4JH
B.P. 12 465
Tel.: +44 171 404 9111
Lome, Togo
Fax: +44 171 404 9110
Tel.: +228 27 00 69
E-mail: [email protected]
Fax: +228 27 75 35
UNITED STATES OF AMERICA
UNITED KINGDOM
ETATS-UNIS D’AMERIQUE
ROYAUME-UNI
ESTADOS UNIDOS DE AMERICA
REINO UNIDO
Charles W. Cooper
Grant Meekings
Director, International Affairs Staff
Head of Food Labelling and Standards Division
Center for Food Safety and Applied Nutrition
Ministry of Agriculture, Fisheries and Food
Food and Drug Administration
17 Smith Square
200 C Street S.W., Room 5807
London SW1P 3JR
Washington, D.C. 20204
Tel.: +44 171 238 6278
Tel.: +1 202 205 5042
Fax:: +44 171 238 6763
Fax: +1 202 401 7739
E-mail: [email protected]
Michelle A. Smith
Mark Woolfe
Food Technologist
Head of Branch D, Food Labelling and Standards
Center for Food Safety and Applied Nutrition
Division
Food and Drug Administration
Ministry of Agriculture, Fisheries and Food
200 C Street S.W., Room 4133
17 Smith Square
Washington, D.C. 20204
Tel.: +44 171 238 6168
Tel.: +1 202 205 2975
Fax: +44 171 238 6763
Fax: +1 202 205 4422
E-mail: [email protected]
ALINORM 99/14 Page 25

Syed Amjad Ali INTERNATIONAL ORGANIZATIONS

U.S. Codex Office ORGANISATIONS INTERNATIONALES
USDA/FSIS ORGANIZACIONES
14th Independence Avenue, SW
Room 4857 South Building
INTERNACIONALES
Washington, DC 20250-3700 ASSOCIATION DES INDUSTRIES DE
Tel.: +1 202 205 0574 LA CHOCOLATERIE, BISCUITERIE,
Fax: +1 202 720 3157 BISCOTTERIE ET CONFISERIE DE LA
E-mail: [email protected]
CEE (CAOBISCO)
Stanley M. Tarka, Jr.
Fons Kasbergen
Senior Director
President of Caobisco
Food Science & Technology
1, rue Defacqz (Bte 7)
Hershey Foods Corporation
B-1000 Brussels
Technical Center
Belgium
P.O. Box 805
Tel.: +32 2 5391800
Hershey, PA 17033
Fax: +32 2 5391575
Tel.: +1 717 534 5130
E-mail: [email protected]
Fax: +1 717 534 5076
E-mail: [email protected] Annie Loc'h
Services des Affaires Réglementaires
Barry L. Zoumas
Groupe DANONE
Hershey Foods Corporation and
7, rue de Téhéran
Pennsylvania State University
F- 75381 Paris Cédex 08
205 Armsby Building
France
Penn State University
Tel: +33 1 44352432
University Park, PA 16802
Fax: +33 1 44352445
Tel.: +1 814 863 2847
[email protected]
E-mail: [email protected]
Susan Cheney COCOA PRODUCERS ALLIANCE
Director, Technical and Regulatory Affairs Silas Kamga Dseumo
Chocolate Manufacturer Association Secretary-General
7900 Westpark Drive Cocoa Producers Alliance
McLean, VA 22101 4203 8/10 Broad Street
Tel: 703 790 5011 P.O. Box 1718
Fax: 703 790 5752 Lagos, Nigeria
E-mail: [email protected] Tel.: 263 02 08
Steven Rizk Fax: 263 56 84
Manager of Scientific and Regulatory Affairs Ake Silas
M+M Mars Agro-Economist
800 High Street Cocoa Producers Alliance
Hackettstown, NJ 07871 8/10 Broad Street
Tel: ++1 908 850 2753 P.O. Box 1718
Fax: ++1 908 850 2697 Lagos, Nigeria
E-Mail: [email protected] Tel.: +2341 263 55 74
Fax: +2341 263 56 84
INTERNATIONAL COCOA
ORGANIZATION (ICCO)
Jan Vingerhoets
International Cocoa Organization ICCO
22 Berners Street
London W1P 3DB
Tel.: +44 171 637 3211
Fax: +44 171 631 0114
E-mail: [email protected]
Page 26 ALINORM 99/14

COUNCIL OF THE EUROPEAN UNION INTERNATIONAL OFFICE OF COCOA,

/ GENERAL SECRETARIAT CHOCOLATE AND SUGAR
Paul Reiderman CONFECTIONERY (IOCCC)
Council of Ministers of the European Union Céline Anselme
Rue de la Loi 175 Secretary General
B-1048 Brussels IOCCC
Belgium Rue Defacqz, 1
Tel.: +32 2 285 8563 B- 1000 Brussels
Fax: +32 2 285 7928 Belgium
Gilberte Reynders Tel.: +32 2 5391800
Council of Ministers of the European Union Fax: +32 2 5391575
Rue de la Loi 175 JOINT FAO/WHO SECRETARIAT
1048 Brussels
Tel.: +32 2 285 8082 Jeronimas Maskeliunas
Joint FAO/WHO Food Standards Programme
EUROPEAN COMMISSION FAO
Marie-Ange Balbinot Viale delle Terme di Carcalla
Administrator 00100 Rome, Italy
EC Codex Coordinator Tel.: +39 06 570 53 967
European Commission Fax: +39 06 570 54 593
Directorate General III - Industry E-mail: [email protected]
Rue d’Arlon 88, 3/55 Yukiko Yamada
B-1049 Brussels Joint FAO/WHO Food Standards Programme
Belgium FAO
Tel.: +32 2 2950763 Viale delle Terme di Carcalla
Fax: +32 2 2960951 00100 Rome, Italy
E-mail: marie_ange.balbinot.dg3.cec.be Tel.: +39 06 570 55 443
Fax: +39 06 570 54 593 E-mail:
FEDERATION OF EUROPEAN FOOD
[email protected]
ADDITIVES AND FOOD ENZYMES
INDUSTRIES (ELC)
Townsend Feehan
Secretary-General
ELC
9, avenue des Gaulois
1040 Bruxelles
Belgium
Tel.: +32 2 736 53 54
Fax: +32 2 732 34 27
E-mail: [email protected]
ALINORM 99/14 Page 27

APPENDIX II

PROPOSED DRAFT REVISED STANDARD FOR COCOA BUTTERS

(Advanced to Step 5 of the Procedure)
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 (expressed as oleic acid): not more than 1.75% m/m
- unsaponifiable matter: not more than 0.5% m/m,
[except in the case of press cocoa butter
which shall not be more than 0.35%
m/m]
3. FOOD ADDITIVES
3.1 PROCESSING AID
Maximum Level in the Final Product
Hexane (62ºC - 82ºC) 1 mg/kg
4. CONTAMINANTS Maximum Level
4.1 Lead (Pb) 0.5 mg/kg
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; Codex Alimentarius Volume 1B).
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 General Standard for Labelling of Prepackaged Foods (CODEX STAN 1-
1985, Rev.1-1991; Codex Alimentarius Volume 1A) the following apply:
Page 28 ALINORM 99/14

6.1 NAME OF THE PRODUCT

Cocoa Butter
[text to be developed]
[6.1.1.1 Press Cocoa Butter]
[text to be developed if it is found necessary]
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).
ALINORM 99/14 Page 29

APPENDIX III

PROPOSED DRAFT REVISED STANDARD FOR COCOA (CACAO) MASS

(COCOA/CHOCOLATE LIQUOR) AND COCOA CAKE, FOR USE IN THE
MANUFACTURE OF COCOA AND CHOCOLATE PRODUCTS
(Advanced to Step 5 of the Procedure)
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 intended for human
consumption. It does not apply to these products when intended for other uses.
2. DESCRIPTIONS
2.1 COCOA (CACAO) MASS (COCOA/CHOCOLATE LIQUOR)
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, without removal or addition of any of its constituents.
2.2 COCOA CAKE
Cocoa Cake is the product obtained by partial or complete removal of fat from cocoa nib or
cocoa mass.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COCOA MASS (COCOA/CHOCOLATE LIQUOR), COCOA CAKE
Cocoa Shell and Germ: not more than 5% m/m calculated on the fat-free
dry matter.
Total Ash: not more than 10% m/m calculated on the fat-
free dry matter or 14% m/m when treated with
permitted alkalizing agents.
Ash insoluble in Hydrochloric Acid: Not more than 0.3% m/m calculated on the fat-
free dry matter.
4. FOOD ADDITIVES
Only those food additives listed below may be used and only within the limits specified.
4.1 ACIDITY REGULATORS Maximum Level
503(i) Ammonium carbonate )
527 Ammonium hydroxide )
503(ii) Ammonium hydrogen carbonate )
170(i) Calcium carbonate )
330 Citric acid )
504(i) Magnesium carbonate ) Limited by GMP
528 Magnesium hydroxide )
501(i) Potassium carbonate )
525 Potassium hydroxide )
501(ii) Potassium hydrogen carbonate )
500(i) Sodium carbonate )
524 Sodium hydroxide )
500(ii) Sodium hydrogen carbonate )
Page 30 ALINORM 99/14

526 Calcium hydroxide )

338 Orthophosphoric acid 2.5 g/kg expressed as P205
334 L-Tartaric acid 5 g/kg

4.2 EMULSIFIERS Maximum Level

471 Mono- and diglycerides of edible fatty )
acids ) Limited by GMP
322 Lecithin )
442 Ammonium salts of phosphatidic acids 10 g/kg

4.3 FLAVOURING AGENTS Maximum Level

Natural and artificial flavours, except )
those which reproduce the flavour of )
chocolate or milk ) Limited by GMP
Vanillin )
Ethyl vanillin )
5. CONTAMINANTS
Contaminants Maximum Level
5.1 Lead 2 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; 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 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 General Standard for Labelling of Prepackaged Foods (CODEX STAN 1-
1985, Rev.1-1991; Codex Alimentarius Volume 1A) the following apply:
7.1 NAME OF THE PRODUCT
7.1.1 The name of the product described under Sub-Section 2.1 and complying with Sub-Section 3.1
of the Standard shall be: Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor.
7.1.2 The name of the product described under Sub-section 2.2 and complying with Sub-section 3.1
of the Standard shall be: Cocoa Cake.
7.2 LABELLING OF NON-RETAIL CONTAINERS
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.
ALINORM 99/14 Page 31

8. METHODS OF ANALYSIS AND SAMPLING

8.1 DETERMINATION OF COCOA SHELL
According to AOAC 968.10 and 970.23.
8.2 DETERMINATION OF TOTAL ASH
According to AOAC 972.15.
8.3 DETERMINATION OF ASH INSOLUBLE IN HYDROCHLORIC ACID
According to AOAC 972.15B.
8.4 DETERMINATION OF LEAD
According to AOAC 986.15 (Codex general method).
Page 32 ALINORM 99/14

APPENDIX IV
PROPOSED DRAFT REVISED STANDARD FOR COCOA POWDERS (COCOAS)
AND DRY COCOA-SUGAR MIXTURES
(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 Cocoa-Sugar Mixtures on Cocoa Powder Basis
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 Cocoa-Sugar Mixtures on Fat-reduced Cocoa Powder Basis
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.]
ALINORM 99/14 Page 33

3.2 OPTIONAL INGREDIENTS

Maximum level
3.2.1 Spices ) limited by GMP
3.2.2 Salt (Sodium chloride) )
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 ) 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

4.2 EMULSIFIERS
Individual emulsifiers:
471 Mono- and di-glycerides of edible )
fatty acids ) Limited by GMP
322 Lecithin )
442 Ammonium salts of phosphatidic 10 g/kg on the finished product
acids
473 Edible sucrose esters of fatty acids8 10 g/kg on the finished product

4.3 FLAVOURING AGENTS

Natural and artificial flavours, except )
those which reproduce the flavour of ) Limited by GMP
chocolate or milk )
Vanillin ) Limited by GMP
Ethyl vanillin )

8
Temporarily endorsed.
Page 34 ALINORM 99/14

4.4 ANTI-CAKING AGENTS

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 )
5. CONTAMINANTS
Maximum level on the Cocoa Fraction
5.1 Lead 2 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; 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”).
ALINORM 99/14 Page 35

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.
Page 36 ALINORM 99/14

APPENDIX V

PROPOSED DRAFT STANDARD FOR CHOCOLATE AND CHOCOLATE PRODUCTS

(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).
ALINORM 99/14 Page 37

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.
Page 38 ALINORM 99/14

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.
ALINORM 99/14 Page 39

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 ≥ 18 ≥ 14 ≥ 35
2.1.2 UNSWEETENED CHOCOLATE ≥ 50 -≤ 60 ≥ 14
2.1.3 SWEET (PLAIN) CHOCOLATE ≥ 18 ≥ 12 ≥ 30

2.1.4 COUVERTURE CHOCOLATE ≥ 31 ≥ 2.5 ≥ 35

2.1.5 MILK CHOCOLATE
2.1.5.1 MILK CHOCOLATE ≥ 2.5 ≥ 25 ≥ 2.5 ≥ 14
2.1.5.2 [MILK CHOCOLATE WITH HIGH MILK ≥ 2.5 ≥ 20 ≥5 ≥ 20
CONTENT]
[2.1.5.3 MILK COUVERTURE CHOCOLATE ]
2.1.6 SKIMMED MILK CHOCOLATE ≥ 2.5 ≥ 25 ≤ 0.5 ≥ 14
2.1.7 CREAM CHOCOLATE ≥ 2.5 ≥ 25 ≥7 ≥ 10 - ≤ 21 ≥ 35
2.1.8 COCOA BUTTER CONFECTIONERY / WHITE ≥ 20 ≥ 3.5 ≥ 14
CHOCOLATE
2.2 VERMICELLI and FLAKES
2.2.1 CHOCOLATE VERMICELLI / FLAKES ≥ 12 ≥ 14 ≥ 32
2.2.2 MILK CHOCOLATE VERMICELLI / FLAKES ≥ 2.5 ≥ 20 ≥3 ≥ 12
2.2.3 COCOA BUTTER CONFECTIONERY VERMICELLI ≥ 20 ≥ 3.5 ≥ 14
/ FLAKES // WHITE CHOCOLATE VERMICELLI / FLAKES
2.3 FILLED CHOCOLATE (See Section 2.3)
Page 40 ALINORM 99/14

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 cocoa
Product Butter Cocoa Solids Solids Fat Solids and milk solids
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 ≥8 ≥ 32
(See Section 2.4.2.1)
2.4.2.1 MILK GIANDUJA CHOCOLATE ≥ 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)
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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.
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 " "
422 Glycerol GMP " "
442 Ammonium salts of phosphatidic acids 10 g/kg ) " "
476 Polyglycerol esters interesterified 5 g/kg ) " "
recinoleic acid ) 15 g/kg
491 Sorbitan monostearate 10 g/kg ) in " "
combination
492 Sorbitan tristearate 10 g/kg ) " "
435 Polyoxyethylene (20) sorbitan 10 g/kg )
monostearate

3.3 FLAVOURING AGENTS

3.3.1 Natural flavours as defined in the Codex GMP Products described
Alimentarius, and their synthetic under 2.1 to 2.4
equivalents, except those which would
imitate natural chocolate or milk
flavoursÿ
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 " "
952 Cyclamic acid and its Na and Ca salts 500 mg/kg " "
954 Saccharin and its Na and Ca salts 500 mg/kg " "
957 Thaumatin GMP " "
420 Sorbitol GMP " "
421 Mannitol GMP " "
953 Isomalt GMP " "
965 Maltitol GMP " "
966 Lactitol GMP " "
967 Xylitol GMP " "
959 Neohesperidine dihydrochalcone 100 mg/kg " "
959 Neohesperidine dihydrochalcone 100 mg/kg " "

9
Temporarily endorsed
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3.5 GLAZING AGENTS

Maximum Level Products
414 Gum Arabic (Acacia gum) GMP Products described
under 2.1 to 2.4
440 Pectin GMP " "
901 Beeswax, white and yellow GMP " "
902 Candelilla wax GMP " "
903 Carnauba wax GMP " "
904 Shellac GMP " "

[3.6 ANTIOXIDANTS
Maximum Level Products
304 Ascorbyl palmitate 200 mg/kg Products described
under 2.1.7
319 Tertiary butylhydroquine 200 mg/kg " "
320 Butylated hydroxyanisole 200 mg/kg " "
321 Butylated hydroxytoluene 200 mg/kg " "
310 Propylgallate 200 mg/kg " "
307 α-Tocopherol 750 mg/kg " "]

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. 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, Codex Alimentarius
Volume 1B), and other Codes of Practice recommended by the Codex Alimentarius Commission which
are relevant to these products.
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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.
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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.
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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.