GB 9678.2-2014National Food Safety Standard -- Chocolate (English PDF)
食品安全国家标准 巧克力、代可可脂巧克力及其制品
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Issued by
National Health and Family Planning Commission of the People’s Republic of China
Level / Type
National · Mandatory
Issue date
December 24, 2014
Implementation date
May 24, 2015
Scope
GB 9678.2-2014 is the English-translated version of 食品安全国家标准 巧克力、代可可脂巧克力及其制品.
GB 9678.2-2014 is the Chinese standard "National Food Safety Standard -- Chocolate". Its scope clause reads: This Standard is applicable to chocolate, chocolate with cocoa butter alternatives and its products.
Its clauses include terms and definitions. It was issued by the National Health and Family Planning Commission of the People’s Republic of China on 2014-12-24 and took effect on 2015-05-24.
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Document preview — GB 9678.2-2014
National Standard of the People's Republic of China
Issued by: National Health and Family Planning Commission of the People’s Republic of China
Contents
- Foreword...3
- 1 Scope...4
- 2 Terms and definitions...4
- 3 Technical requirements...5
- 4 Others...5
1 Scope
This Standard is applicable to chocolate, chocolate with cocoa butter alternatives and its products.
2 Terms and definitions
2.1 Chocolate
Food that is in solid or semi-solid status under room temperature; its main raw materials are chocolate products (cocoa butter, cocoa mass or cocoa liquor, cocoa cake, cocoas powder) and/or white granulated sugar; it is added or not-added with milk products and food additives; and it is processed by specific process.
2.2 Chocolate products
Food that is in solid or semi-solid status under room temperature; made from chocolate and other foods in certain proportion; and it is processed by specific process.
2.3 Chocolate with cocoa butter alternatives
Food that is in solid or semi-solid status under room temperature; with the flavor and character of chocolate; its main raw materials are white granulated sugar and cocoa butter alternatives, etc. (the addition of cocoa butter alternatives shall not exceed 5% based on original mixture calculation); it is added or not-added with cocoa products (cocoa butter, cocoa mass or cocoa liquor, cocoa cake, cocoas powder), milk products and food additives; and it is processed by specific process.
2.4 Chocolate products with cocoa butter alternatives
Food that is in solid or semi-solid status under room temperature; it is made from chocolate with cocoa butter alternatives and other foods in certain proportion; and it is processed by specific process.
2.5 Cocoa butter
The butter in cocoa beans.
2.6 Cocoa butter alternatives
The fat that is from non-cocoa vegetables. It may fully or partly replace cocoa butter.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.
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GB 9678.2-2014
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