CODEX STAN 87-1981 Standard for Chocolate
1 SCOPE
The standard applies to chocolate and chocolate products intended for human consumption and listed in Section 2. Chocolate and chocolate products shall be prepared from cocoa and cocoa materials with sugars and may contain sweeteners, milk products, flavouring substances and other food ingredients.
2 DESCRIPTION AND ESSENTIAL COMPOSITION FACTORS
Chocolate is the generic name for the homogenous products complying with the descriptions below and summarized in Table 1. It is obtained by an adequate manufacturing process from cocoa materials which may be combined with milk products, sugars and/or sweeteners, and other additives listed in section 3 of the present standard. Other edible foodstuffs, excluding added flour and starch (except for products in sections
2.1.1.1 and 2.1.2.1 of this Standard) and animal fats other than milk fat, may be added to form various chocolate products. These combined additions shall be limited to 40 % of the total weight of the finished product, subject to the labelling provisions under Section 5.
The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, after deduction of the total weight of any other added edible foodstuffs, without reducing the minimum contents of cocoa materials. Where required by the authorities having jurisdiction, the nature of the vegetable fats permitted for this purpose may be prescribed in applicable legislation.
