CXS_141e_2014
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ID： |
A989860397F94D69003CB567C73150E5 |
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文件大小(MB)： |
0.11 |
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页数： |
5 |
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文件格式： |
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日期： |
2014-12-9 |
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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）：
STANDARD FOR COCOA (CACAO) MASS (COCOA/CHOCOLATE LIQUOR) AND COCOA CAKE,CODEX STAN 141-1983,Adopted 1983. Revision 2001. Amended 2014.,CODEX STAN 141-1983 2,Table of Contents,1. SCOPE,2. DESCRIPTIONS,2.1. Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor),2.2. Cocoa cake,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Cocoa mass (Cocoa/Chocolate liquor),3.2 Cocoa cake,4. FOOD ADDITIVES,4.1. Acidity regulators,4.2. Emulsifiers,4.3 Flavouring agents,5. HYGIENE,6. LABELLING,6.1. Name of the product,6.2. Labelling of non-retail containers,7. METHODS OF ANALYSIS AND SAMPLING,7.1. Determination of cocoa shell,7.2. Determination of fat content,7.3. Determination of lead,CODEX STAN 141-1983 3,1. SCOPE,This standard applies to Cocoa (Cacao) Mass or Cocoa/Chocolate Liquor, and Cocoa Cake, as defined, for the use in the manufacture of cocoa and chocolate products. These products may also be sold directly to the consumer.,2. DESCRIPTIONS,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 with/without roasting, and with/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 Shell and Germ,not more than 5% m/m calculated on the fat-free dry matter,or,not more than 1.75% calculated on an alkali free basis (for Cocoa Shell only),Cocoa Butter,47-60% m/m,3.2 Cocoa Cake,Cocoa Shell and Germ,not more than 5% m/m calculated on the fat-free dry matter,or,not more than 4.5% calculated on an alkali free basis (for Cocoa Shell only),4 FOOD ADDITIVES,Only those food additives listed below may be used and only within the limits specified.,4.1 Acidity regulators,ACIDITY REGULATORS,MAXIMUM LEVEL,503(i),Ammonium carbonate,Limited by GMP,527,Ammonium hydroxide,503(ii),Ammonium hydrogen carbonate,170(i),Calcium carbonate,330,Citric acid,504(i),Magnesium carbonate,528,Magnesium hydroxide,530,Magnesium oxide,501(i),Potassium carbonate,525,Potassium hydroxide,501(ii),Potassium hydrogen carbonate,CODEX STAN 141-1983 4,500(i),Sodium carbonate,524,Sodium hydroxide,500(ii),Sodium hydrogen carbonate,526,Calcium hydroxide,338,Orthophosphoric acid,2.5 g/kg expressed as P205 in finished cocoa and chocolate products,334,L-Tartaric acid,5 g/kg in finished cocoa and chocolate products,4.2 Emulsifiers,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 in finished cocoa or chocolate products,476,Polyglycerol esters of interesterified ricinoleic acid,5 g/kg in finished cocoa or chocolate products,4.3 Flavouring Agents,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. 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 (CAC/RCP 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 for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).,6. LABELLING,In addition to the General Standard for Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following apply:,6.1 Name of the product,The name used to describe the product defined under Section 2.1 and complying with provisions of Section 3.1 of the Standard include “Cocoa (Cacao) Mass”, “Cocoa/Chocolate Liquor”, “Cocoa Paste”, “Unsweetened Chocolate” and “Bitter Chocolate”.,CODEX STAN 141-1983 5,In the case of products traded internationally, the name of the product shall be acceptable to the importing authorities.,The name of the product described under Section 2.2 and complying with provisions of Section 3.2 of the Standard shall be: “Cocoa Cake”.,6.2 Labelling of Non-Retail Containers,Information required in Section 6.1 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……
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