Codex Stan 87-1981 Codex Standard For Chocolate
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ID： |
43B25698EAE94953BF336CDB35C77E6D |
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文件大小(MB)： |
0.03 |
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页数： |
9 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 87 Page 1 of 9,CODEX STANDARD FOR CHOCOLATE1,CODEX STAN 87-1981,1. SCOPE,The standard applies to various types of the homogeneous product prepared from cocoa nib, cocoa,mass, cocoa press cake and/or cocoa powder with additions such as sugars, cocoa butter, milk products and,optional ingredients provided for in the standard according to the types of chocolate desired, and to the above,product to which ingredients or flavouring substances have been added in order to modify in a characteristic,manner the organoleptic properties of the final product.,2. DESCRIPTION,2.1 Chocolate,The homogeneous products described hereunder and complying with the compositional requirements,of sub-section 3.1 are obtained by an adequate process of manufacture from a mixture of one or more of the,following (as defined in the Standard for Cocoa (Cacao) Beans, Cocoa (Cacao) Nib, Cocoa (Cacao) Mass,Cocoa Press Cake and Cocoa Dust (Cocoa Fines)): cocoa nib, cocoa mass, cocoa press cake, cocoa powder,including fat reduced cocoa powder, with or without the addition of cocoa butters (as defined in the Codex,Standard for Cocoa Butters (CODEX STAN 86-1981) with or without permitted optional ingredients, and/or,flavouring agents, and for,2.1.1 Chocolate with the addition of sugars (3.1.1),2.1.2 Unsweetened Chocolate without the addition of sugars (3.1.2),2.1.3 Couverture Chocolate with the addition of sugars (3.1.3) and which is suitable,for covering purposes,2.1.4 Sweet (Plain) Chocolate with the addition of sugars (3.1.4),2.1.5 Milk Chocolate with the addition of sugars and milk solids (3.1.5),2.1.6 Milk Couverture Chocolate with the addition of sugars and milk solids (3.1.6) and,which is suitable for covering purposes,2.1.7 Milk Chocolate with High Milk with the addition of sugars and milk solids (3.1.7),Content,2.1.8 Skimmed Milk Chocolate with the addition of sugars and skimmed milk solids,1 Formerly CAC/RS 87-1976,CODEX STAN 87 Page 2 of 9,(3.1.8),2.1.9 Skimmed Milk Couverture with the addition of sugars and skimmed milk,Chocolate solids (3.1.9) and which is suitable for covering purposes,2.1.10 Cream Chocolate with the addition of sugars and cream and milk solids,(3.1.10),2.1.11 Chocolate Vermicelli with the addition of sugars (3.1.11) and which is in the,form of grains,2.1.12 Chocolate Flakes with the addition of sugars (3.1.12) and which is in the,form of flakes,2.1.13 Milk Chocolate Vermicelli with the addition of sugars and milk solids (3.1.13) and,which is in the form of grains,2.1.14 Milk Chocolate Flakes with the addition of sugars and milk solids (3.1.14) and,which is in the form of flakes,2.2 Flavoured Chocolate,Flavoured Chocolate is one of the chocolates defined under Sections 2.1.1 through 2.1.10 to which,flavouring agents, as permitted in Section 4.3 have been added in amounts such as to impart to the final,product the organoleptic characteristics claimed in the name of the food.,2.3 Sugars, for the purpose of this standard include fructose and those sugars for which standards have,been elaborated by the Codex Alimentarius Commission.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Composition (% calculated on the dry matter in the product),CODEX STAN 87 Page 3 of 9,Constituents,Product,Cocoa,Butter,Fat-free,Cocoa,Solids,Total,Cocoa,Solids,Milk Fat Fat-free,Milk,Solids*,Total Fat Sugars,3.1.1 Chocolate 318 314 335,3.1.2 Unsweetened Chocolate 350 - ￡58,3.1.3 Couverture Chocolate 331 32.5 335,3.1.4 Sweet (plain) Chocolate 318 312 330,3.1.5 Milk Chocolate 32.5 325 33.5 310.5 325 ￡55,3.1.6 Milk Couverture Chocolate 32.5 325 33.5 310.5 331 ￡55,3.1.7 Milk Chocolate with High Milk Content 32.5 320 35 315 325 ￡55,3.1.8 Skimmed Milk Chocolate 32.5 325 ￡0.5 314 325 ￡55,3.1.9 Skimmed Milk Couverture Chocolate 32.5 325 ￡0.5 314 331 ￡55,3.1.10 Cream Chocolate 32.5 325 37 33 - ￡14 325 ￡55,3.1.11 Chocolate Vermicelli ü,y 312 314 332,3.1.12 Chocolate Flakes t,3.1.13 Milk Chocolate Vermicelli ü,y 32.5 320 33.5 310.5 312 ￡66,3.1.14 Milk Chocolate Flakes t,* In their natural proportions.,CODEX STAN 87 Page 4 of 9,3.2 Flavoured Chocolate,3.2.1 Coffee-chocolate: not less than 1.5% m/m roasted ground coffee or the,corresponding amount of soluble coffee.,3.2.2 Other flavoured chocolate sufficient amount of flavouring agents for imparting to,types the final product the organoleptic characteristics claimed,in the name of the food.,3.3 Optional Ingredients,Maximum level Food,3.3.1 Spices ü in small quantities to balance Products described,y flavour under 2.1 and 2.2,3.3.2 Salt (sodium chloride) t,3.3.3 Milk solids (one or not more than 5% m/m Chocolate and,more of the components calculated on the dry ……
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