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GB/T 19343-2003 (GB/T19343-2003)

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GB/T 19343-2003: PDF in English (GBT 19343-2003)
GB/T 19343-2003
ICS 67.190
X 33
Chocolate and chocolate products
Issued by. General Administration of Quality Supervision, Inspection and
Table of Contents
Foreword ... 3 
1 Scope .. 4 
2 Normative references ... 4 
3 Terms and definitions ... 5 
4 Product classification ... 6 
5 Technical requirements ... 6 
6 Test methods .. 7 
7 Label ... 8 
Appendix A ... 9 
The consistency between this Standard and CAC CODEX STAN 87-1981
“Chocolate” is non-equivalent. And it refers to CODEX STAN 87-1981 the eighth
stage draft “The Draft Recommendation of Chocolate and Chocolate Products”.
Appendix A of this Standard is normative.
This Standard was jointly proposed by National Standardization Technical Committee
on Food Industry and China General Chamber of Commerce.
This Standard was drafted by. National Standardization Technical Committee on
Food Industry, Shanghai Tangjiu (Group) Co., Ltd., China National Food Industry
Association - Candy Professional Committee, and Shanghai Nutrition Food Quality
Supervision and Inspection Station, Effem Foods (Beijing) Co., Ltd., Shanghai
Dachang Children's Food Co., Ltd., Beijing Yili Food Co., Ltd., Dongguan HSU FU
CHI Candy Co., Ltd., Shanghai Shenfeng Food Co., Ltd., Shanghai Southern Cheers
Yizhong Foodstuffs Co., Ltd., and Jibaili (China) Food Co., Ltd.
The main drafters of this Standard. Hao Yu, Wang Guojun, Wang Yanjing, Yu Yuqin,
Zhang Bin, Chen Guoxing, Ling Shuguang, Ma Hao, Qian Degen, and Wu Chunzhu.
Chocolate and chocolate products
1 Scope
This Standard specifies the product categories, technical requirements, test methods
and labeling requirements.
This Standard applies to the products specified in 3.1 and 3.2; and does not apply to
the products of which the additive amount of non-cocoa fat is over 5%.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, subsequent amendments (excluding corrigenda) or
revisions of these publications do not apply. However, the parties who have entered
into agreement based on this Standard are encouraged to investigate the possibility of
applying the most recent editions of this Standard. For undated references, the latest
edition of the referenced document applies.
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.4 Microbiological examination of food hygiene - Examination of
GB/T 4789.5 Microbiological examination of food hygiene - Examination of
GB/T 4789.10 Microbiological examination of food hygiene - Examination of
staphylococcus aureus
GB/T 4789.11 Microbiological examination of food hygiene - Examination of
streptococcus hemolyticus
GB/T 5009.11 Method for determination of total arsenic in food
GB/T 5009.12 Method for determination of lead in foods
GB/T 5009.13 Method for determination of copper in foods
GB 7718 General standard for the labelling of foods
Dry matter in milk.
Milk fat
Fat in milk.
4 Product classification
4.1 Chocolate
4.1.1 Black chocolate. The chocolate that is in sepia or brown-black, and has bitter
taste of cocoa.
4.1.2 Milk chocolate. The chocolate that is added with dairy products, is in brown or
light brown, and has the cocoa and mastic flavor.
4.1.3 White Chocolate. The chocolate that is not added with non-fat cocoa substance.
4.2 Chocolate products
4.2.1 Mixed chocolate products. products which is made of chocolate and other foods,
such as hazelnut chocolate, almond chocolate.
4.2.2 Coating chocolate products. products of which the coating is chocolate, such as
wafer chocolate, candied fruit chocolate.
4.2.3 Sugar coated chocolate products. products of which the outer surface is coated
(smeared) with sugar, such as chocolate beans.
4.2.4 Other type of chocolate products. chocolate products that are excluded from
4.2.1 ~ 4.2.3.
5 Technical requirements
5.1 Food additives. It shall choose the food additive which is allowed by GB 2760.
5.2 Food nutritive fortifier. It shall choose the food nutritive fortifier which is allowed by
GB 14880.
5.3 Appearance and sensory. It shall have the due-color, scent, taste, form of the
specific chocolate and chocolate products; no odor, no visible impurities.
5.4 Additive amount of non-cocoa fat. In chocolate, the additive amount of non-cocoa
vegetable fat must not be over 5%.
Appendix A
Determination of chocolate fineness
A.1 Micrometer method
A.1.1 Apparatus and appliances
A.1.1.1 Digital display micrometer
Measuring range. (0~25) mm;
Accuracy. 0.001 mm.
A.1.1.2 Stainless steel spoon
A.1.1.3 Beaker
50 mL.
A.1.2 Reagents
Liquid paraffin.
A.1.3 Determination steps
A.1.3.1 Preparation of samples
Take about 20g of representative samples; place into a 50mL beaker; heat to
40°C~50°C to melt; stir them uniformly. Use stainless steel spoon to take about 5g of
melted samples into a 50mL beaker (or plates). Add 15g of liquid paraffin that has
been heated to 50°C; Mix them uniformly, without cohesive clumps.
Finish the determination of prepared samples in 5 min.
A.1.3.2 Zero setting of micrometer
Rotate the micrometer casing to make the distance between two measuring planes to
be 10 mm; use soft paper or soft cloth to carefully wipe the measuring planes cleanly.
Turn on the micrometer; select the measuring range.
Rotate the ratchet slowly to let two measuring planes approach. When the two
(Above excerpt was released on 2015-04-18, modified on 2021-06-07, translated/reviewed by: Wayne Zheng et al.)
Source: https://www.chinesestandard.net/PDF.aspx/GBT19343-2003