Description

· COCOA BUTTER IS THE FAT OBTAINED FROM COCOA BEANS WITH THE FOLLOWING CHARACTERISTICS:

o FREE FATTY ACID CONTENT (EXPRESSED AS OLEIC ACID): -NOT MORE THAN 1.75% M/M

o UNSAPONIFIABLE MATTER :- NOT MORE THAN 0.7% M/M

FOOD ADDITIVES

· HEXANE (62ºc – 82ºc) – 1 MG/KG EXCLUDING PRESS COCOA BUTTER

· THE PROCESSING AIDS USED IN PRODUCTS CONFORMING TO THIS STANDARD SHOULD BE CONSISTENT WITH THE GUIDELINES ON SUBSTANCES USED AS PROCESSING AIDS (CXG 75-2010).

HYGIENE

· 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 GENERAL PRINCIPLES OF FOOD HYGIENE (CXC 1-1969), AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF HYGIENIC PRACTICE AND CODES OF PRACTICE.

· THE PRODUCTS SHOULD COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS (CXG 21-1997).

LABELLING

· IN ADDITION TO THE GENERAL STANDARD FOR LABELLING OF PREPACKAGED FOODS (CXS 1-1985) THE FOLLOWING APPLY:

· INFORMATION REQUIRED IN SECTION OF THIS STANDARD AND SECTION 4 OF THE 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, PACKER, DISTRIBUTOR AND/OR IMPORTER SHALL APPEAR ON THE CONTAINER.

· HOWEVER, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE MANUFACTURER, PACKER, DISTRIBUTOR AND/OR IMPORTER MAY BE REPLACED BY AN IDENTIFICATION MARK PROVIDED THAT SUCH A MARK IS CLEARLY IDENTIFIABLE WITH THE ACCOMPANYING DOCUMENTS.

METHODS OF ANALYSIS AND SAMPLING

DETERMINATION OF FREE FATTY ACIDS –

· ACCORDING TO IUPAC (1987) 2.201.

DETERMINATION OF UNSAPONIFIABLE MATTER –

· ACCORDING TO IUPAC (1987) 2.401.

DETERMINATION OF LEAD –

· ACCORDING TO AOAC 934.07 OR IUPAC METHOD (PURE & APPL. CHEM., 63).