GB 9678.2-2014 PDF in English
GB 9678.2-2014 (GB9678.2-2014) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 9678.2-2014 | English | 90 |
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National Food Safety Standard -- Chocolate
| Valid |
| GB 9678.2-2003 | English | 199 |
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Hygienic standard for chocolate
| Obsolete |
| GB 9678.2-1994 | English | 199 |
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Hygienic standard for chocolate
| Obsolete |
Standards related to (historical): GB 9678.2-2014
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GB 9678.2-2014: PDF in English GB 9678.2-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Chocolate, Chocolate with Cocoa Butter
Alternatives and its Products
巧克力, 代可可脂巧克力及其制品
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of the
People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 5
4 Others ... 5
National Food Safety Standard
Chocolate, Chocolate with Cocoa Butter Alternatives and its Products
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.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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