GB/T 20707-2021Quality requirement for cocoa butter (English PDF)

Foreword

This document is a recommended national standard for food quality, in accordance with GB/T 1.1-2020 Standardization Guidelines Part 1: Standardization Documents The structure of the document and the drafting rules are drafted.

This document replaces GB/T 20707-2006 "Cocoa Butter". Compared with GB/T 20707-2006, this document is subject to editorial changes. The main technical changes are as follows.

--- Deleted "Excluding deodorized cocoa butter" in the scope (see Chapter 1 of the 2006 edition);

--- Modified the expressions of "color" and "odor" in sensory indicators (see Table 1, 2006 version of Table 1);

---Added the net content requirement in the technical requirements (see 4.3);

--- Deleted the total arsenic and microbiological requirements (see 5.4 in the 2006 edition);

---Added batches in the inspection rules (see 6.1.1);

--- Modified the description of sampling, determination and re-inspection requirements (see 6.1.2, 6.2, Chapter 6 of the 2006 edition);

--- Modified the description of labeling and marking requirements (see Chapter 8, Chapter 7 of the 2006 edition);

---Added the contents of "packaging", "storage", "transportation" and "sales" (see Chapter 9, Chapter 10, Chapter 11, and Chapter 12);

--- Deleted the normative appendix. determination of iodine value (see Appendix A of the 2006 edition);

---Added a normative appendix. Cocoa Butter Sensory Inspection Method (see Appendix A);

--- Added a normative appendix. potassium dichromate solution colorimetry (see Appendix B).

1 Scope

This document specifies the terms and definitions of cocoa butter, technical requirements, inspection methods, inspection rules, judgment rules, labels and signs, packaging, Quality requirements for storage, transportation and sales.

This document applies to the production, inspection and sale of cocoa butter.

2 Normative references

The content of the following documents constitutes an indispensable clause of this document through normative references in the text. Among them, dated quotations Only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation pictorial signs

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB 5009.229 National Food Safety Standard Determination of Acid Value in Food

GB/T 5527 Determination of Refractive Index of Animal and Vegetable Oils

GB/T 5532 Determination of iodine value of animal and vegetable oils

GB/T 5534 Determination of saponification value of animal and vegetable oils

GB/T 5535.1 Determination of unsaponifiable matter of animal and vegetable fats and oils Part 1: Ether extraction method

GB/T 5535.2 Determination of unsaponifiable matter of animal and vegetable fats and oils Part 2: Hexane extraction method

GB/T 5536 Testing Method for Melting Point of Vegetable Oils JJF1070 Quantitative packaging product net content measurement and inspection rules Measures for the Metrological Supervision and Administration of Quantitatively Packaged Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)

3 Terms and definitions

The following terms and definitions apply to this document.

4 Technical requirements