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| Standard ID | GB/T 19343-2025 (GB/T19343-2025) | | Description (Translated English) | Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X33 | | Classification of International Standard | 67.190 | | Word Count Estimation | 18,149 | | Date of Issue | 2025-01-24 | | Date of Implementation | 2026-08-01 | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration |
GB/T 19343-2025.Quality requirements for chocolate and chocolate products, chocolate with cocoa butter substitutes and chocolate products with cocoa butter substitutes
ICS 67.190
CCSX33
National Standard of the People's Republic of China
Replace GB/T 19343-2016
Chocolate and chocolate products, cocoa butter substitutes
Quality requirements for chocolate and cocoa butter substitute chocolate products
Released on 2025-01-24
2026-08-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Preface
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 19343-2016 Chocolate and chocolate products (including chocolate with cocoa butter substitutes and chocolate products with cocoa butter substitutes)
Compared with GB/T 19343-2016, in addition to structural adjustments and editorial changes, the main technical changes are as follows.
--- Added the terms and definitions of "cocoa liquor", "cocoa cake" and "cocoa powder" (see 3.2, 3.3 and 3.4);
--- Changed the definitions of "chocolate", "chocolate with cocoa butter substitute", "total cocoa solids" and "total milk solids" (see 3.6, 3.8, 3.11,
3.12, 3.3, 3.5, 3.8, 3.9 of the.2016 version);
--- The term and definition of "milk fat" have been deleted (see 3.10 of the.2016 edition);
--- Changed the content of "Product Classification" (see Chapter 4, Chapter 4 of the.2016 edition);
--- Changed the content of "sensory requirements" (see 6.1.1, 6.2.1 of 6.1.2016 edition);
--- Changed "Physical and chemical indicators" (see 6.2, 6.1.2 of the.2016 edition);
--- Deleted "Safety Indicators" (see 6.1.3, 6.2.3, 7.9 of the.2016 edition);
--- Added the requirements for "production and processing management" (see Chapter 7);
--- Changed the requirements for “Product Naming” (see Chapter 10, Chapter 10 of the.2016 edition);
--- Changed the requirements for temperature and humidity in "Storage, Transportation and Sales" (see 13.1, 13.1 of the.2016 edition);
--- Changed the “Determination method of chocolate fineness” (see Appendix A, Appendix A of the.2016 edition);
--- Added calculation of "cocoa butter", "total cocoa solids", "non-fat cocoa solids", "total milk solids", "milk fat" and "mass fraction"
Methods (see Appendix B).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Candy and Chocolate Standardization Technical Committee (SAC/TC375).
This document was drafted by. China General Chamber of Commerce, Dongguan Xuji Food Co., Ltd., Mars Wrigley (Candy) Co., Ltd., Orion Food
Co., Ltd., Ferrero Trading (Shanghai) Co., Ltd., Nestlé (China) Co., Ltd., Shanghai Huace Pinbiao Testing Technology Co., Ltd., Guangdong Province
Institute of Biological and Medical Engineering, Academy of Sciences, Jinjiang Jiafu Food Co., Ltd., Shishi Lixiang Food Co., Ltd., Golden Monkey Food Co., Ltd.,
Hebei Campbell Food Co., Ltd., Liante Trading (Shanghai) Co., Ltd., Blommer Chocolate Manufacturing (Shanghai) Co., Ltd., Hershey Chocolate
Sales (Shanghai) Co., Ltd., Cargill Investment (China) Co., Ltd., Barry Callebaut (Suzhou) Cocoa Co., Ltd., Godiva (Shanghai) Foods
Trading Co., Ltd., Mondelez Foods Enterprise Management (Shanghai) Co., Ltd., Meiji Seika Foods Industry (Shanghai) Co., Ltd., Suzhou Emma Food
Industrial Co., Ltd., Tianjin Black King Kong Food Co., Ltd., Zhejiang Jiayang Food Co., Ltd., Three Squirrels Co., Ltd., Cocolinna
Food (Haimen) Co., Ltd., PONY Testing Technology (Tianjin) Co., Ltd., Gofesong Food Co., Ltd., Fujian Yake Food Co., Ltd., Jiao
Ronglida Food Co., Ltd., Hangzhou Zhennuofan Food Co., Ltd., Buhler (Wuxi) Commercial Co., Ltd., Shanghai Nanqiao Food Co., Ltd.,
Blue River (Suzhou) Food Co., Ltd., Inner Mongolia Yili Industrial Group Co., Ltd., China Bakery and Confectionery Industry Association, China Food
Food Industry Association, Tianjin Sugar, Tobacco and Alcohol Industry Association, Shanghai Microspectus Testing and Certification Co., Ltd., Juxiangyuan Health Food (Zhongshan) Co., Ltd.,
Guangdong Yichao Biotechnology Co., Ltd., Fujian Jinjiang Kangjian Food Co., Ltd., Shanghai Qiaogongyuan Enterprise Management Co., Ltd., Suzhou Fang
KAI MANAGEMENT CONSULTANTS LIMITED.
The main drafters of this document are. Jin Xiaolei, Ma Hao, Wang Meng, Zhao Liyun, Li Yanmei, Zhan Moli, Wu Xiaoling, Gao Yufeng, Liu Dong, Weng Yanjun,
Chu Chaoyang, Ma Lixue, Yu Yi, Guan Luyu, Zhao Lizhe, Tian Yannan, Zhang Chunyan, Jiang Lianlian, Zhou Jinsong, Song Junjie, Zhang Xiaofang, Deng Jingang,
Chen Weiqing, Wang Sanhong, Zhang Dehua, Wang Xiujin, Mo Xuefeng, Li Pan, Zhang Xudong, Jia Jingke, Xia Haiyang, Wu Zhiming, Han Yutao, Li Qin, Zhang Bin,
Wei Lili, Liu Yufang, Yang Fengli, Li Haozhe, Hu Zhigao, Lin Lujing, Zhang Chengyang, Shi Xiangyu, Zhu Weikang, Qiu Xianhui.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 19343-2003 in.2003 and first revised in.2016;
---This is the second revision.
Chocolate and chocolate products, cocoa butter substitutes
Quality requirements for chocolate and cocoa butter substitute chocolate products
1 Scope
This document provides the product classification of chocolate and chocolate products, cocoa butter substitute chocolate and cocoa butter substitute chocolate products, and specifies the original
Auxiliary materials, technical requirements, production and processing management, inspection rules, product naming, labeling, packaging, storage and sales, and describes the corresponding inspection
method.
This document applies to the production, inspection and sale of chocolate and chocolate products, cocoa butter substitute chocolate and cocoa butter substitute chocolate products.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the latest version (including all amendments) applies to this document.
This document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB/T 20705 Quality requirements for cocoa liquor and cocoa cake
GB/T 20706 Cocoa powder quality requirements
GB/T 20707 Cocoa butter quality requirements
GB/T 23822 Candy and chocolate production quality management requirements
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cocoa butter
The product is made from cocoa beans through processes such as cleaning, screening, roasting, shelling, grinding, and machine pressing.
[Source. GB/T 20707-2021, 3.1]
3.2
Cocoa mass
A product made from cocoa kernels through processes such as alkalization (or non-alkalization) and grinding.
[Source. GB/T 20705-2023, 3.2]
3.3
Cocoa cake
A product made from cocoa kernels or cocoa liquor, through processes such as alkalization (or non-alkalization) and machine pressing.
[Source. GB/T 20705-2023, 3.3]
......
GB/T 19343-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.190
X 33
Replacing GB/T 19343-2003
General rule of chocolate & chocolate products
(including chocolate & chocolate products with cocoa
butter alternatives)
巧克力及巧克力制品(含代可可脂巧克力及代可可脂巧克力制品)
ISSUED ON: AUGUST 29, 2016
IMPLEMENTED ON: SEPTEMBER 01, 2017
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine of PRC;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Product classification ... 8
5 Raw materials ... 10
6 Technical requirements ... 11
7 Inspection method ... 13
8 Inspection rules ... 14
9 Judgment and re-inspection ... 15
10 Product naming ... 15
11 Labels and signs ... 15
12 Packaging ... 16
13 Storage, transportation, sales ... 16
Appendix A (Normative) Determination method of chocolate fineness ... 17
References ... 19
General rule of chocolate & chocolate products
(including chocolate & chocolate products with cocoa
butter alternatives)
1 Scope
This standard specifies the terms and definitions, product classification, raw
and auxiliary materials, technical requirements, inspection methods, inspection
rules, determination and re-inspection, product naming, labeling and marking,
packaging, storage and sales requirements of chocolate and chocolate
products, as well as chocolate & chocolate products with cocoa butter
alternatives.
This standard applies to the production, inspection, sales of products, which are
defined in 3.3 ~ 3.6.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) is applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 317 White granulated sugar
GB 2716 Hygienic standard for edible vegetable oil
GB 2760 National food safety standard - Standards for uses of food additives
GB 5009.3-2010 National food safety standard - Determination of moisture
in foods
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB 9678.2 National food safety standard - Chocolate, chocolate with
cocoa butter alternatives and its products
GB 11674 National food safety standard - Whey powder and whey protein
powder
GB 14880 National food safety standard for the use of nutritional fortification
substances in foods
GB 19644 National food safety standard - Milk powder
GB 19646 National food safety standard - Cream, butter and anhydrous
milkfat
GB/T 20705 Cocoa mass and cocoa cake
GB/T 20706 Cocoa powder
GB/T 20707 Cocoa butter
GB 25595 National food safety standard - Lactose
GB 28050 National food safety standard - Nutrition label standards of pre-
packaged food
GB/T 31120-2014 Candy terminology
GB 31621 National food safety standard - Code of hygienic practice in food
business process
JJF 1070 Rules of metrological testing for net quantity of products in
prepackages with fixed content
"Regulations on hygienic management of bulk food" Ministry of Health WFJF
[2003] No.180
"Measures for the Supervision and Administration of Measurement of
Quantitative Packaging Commodities" Order No.75 of the General
Administration of Quality Supervision, Inspection and Quarantine
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cocoa butter
A product, which is made by pure cocoa beans as raw materials, through
processes such as cleaning, screening, roasting, shelling, refining, pressing.
[GB/T 31120-2014, definition 3.11]
3.2
Chocolate-coated products, such as wafer chocolate, candied fruit chocolate,
etc.
4.2.3 Sugar-coated chocolate products
Chocolate products, which have sugar coating, such as chocolate beans.
4.2.4 Other chocolate products
Chocolate products, which are not included in 4.2.1 ~ 4.2.3.
4.3 Chocolate with cocoa butter alternative
4.3.1 Black chocolate with cocoa butter alternatives
A cocoa butter alternative chocolate, which is brown or brown-black, has a bitter
taste of cocoa.
4.3.2 Milk chocolate with cocoa butter alternatives
A cocoa butter alternative chocolate, to which dairy products are added, in
brown or light brown, with cocoa and milk flavor.
4.3.3 White (flavored) chocolate with cocoa butter alternatives
Cocoa butter alternative chocolate, to which no fat-free cocoa substance is
added.
4.4 Chocolate products with cocoa butter alternative
4.4.1 Mixed chocolate products with cocoa butter alternative
Products, which are made by mixing cocoa butter alternative chocolate with
other foods, such as hazelnut chocolate with cocoa butter alternative, almond
chocolate with cocoa butter alternative, etc.
4.4.2 Coated chocolate products with cocoa butter alternative
Products, which use cocoa butter alternative chocolate as a coating, such as
wafer chocolate with cocoa butter alternative, candied fruit chocolate with cocoa
butter alternative, and so on.
4.4.3 Sugar-coated chocolate products with cocoa butter alternative
Chocolate products with cocoa butter alternative, which have sugar coating,
such as cocoa butter alternative chocolate beans, etc.
4.4.4 Other types of chocolate products with cocoa butter alternative
Chocolate products with cocoa butter alternative, which are not included in
4.4.1 ~ 4.4.3.
5 Raw materials
5.1 Raw materials
5.1.1 Cocoa butter
It shall meet the requirements of GB/T 20707.
5.1.2 Cocoa mass
It shall meet the requirements of GB/T 20705.
5.1.3 Cocoa powder
It shall meet the requirements of GB/T 20706.
5.1.4 White granulated sugar
It shall meet the requirements of GB 317.
5.1.5 Milk powder
It shall meet the requirements of GB 19644.
5.1.6 Lactose
It shall meet the requirements of GB 25595.
5.1.7 Whey powder
It shall meet the requirements of GB 11674.
5.1.8 Cream, butter and anhydrous milkfat
It shall meet the requirements of GB 19646.
5.1.9 Vegetable oil
It shall meet the requirements of GB 2716.
5.2 Other raw materials
It shall comply with the requirements of relevant national standards or industry
standards.
5.3 Food additives
8 Inspection rules
8.1 Exit-factory inspection
8.1.1 The products shall be inspected batch by batch, before they leave the
factory. It can leave the factory, only after passing the inspection.
8.1.2 For products of the same variety in different packages, the inspection
items, which are not affected by the packaging specifications and packaging
forms, can be inspected together.
8.1.3 The items of exit-factory inspection include: sensory, net content, fineness,
loss on drying.
8.2 Type inspection
8.2.1 For products normally produced, type inspection shall be carried out once
every six months. Type inspection shall also be carried out, in any of the
following situations:
a) During trial production and appraisal of new products;
b) After formal production, where there are major changes in raw materials
and processes, which may affect the product quality;
c) When production resumes after a long-term shutdown;
d) Where there is a big difference between the exit-factory inspection result
and the last type inspection result;
e) When the relevant national quality supervision agency puts forward a
request for type inspection.
8.2.2 Type inspection items are all items, which are specified in 6.1, 6.2, 10,
11.1, 11.2 of this standard.
8.3 Group-batching
The products of the same shift, the same variety, the same specification, form
a batch.
8.4 Sampling method and quantity
Samples are randomly selected in the finished product warehouse OR on the
production line. The sample size of each batch is not less than 0.5 kg.
9 Judgment and re-inspection
9.1 Judgment and re-inspection of exit-factory inspection
9.1.1 If all the inspection results meet this standard, it is judged as a qualified
product.
9.1.2 If one item of the exit-factory inspection does not meet this standard,
double sampling may be used for re-inspection. After the re-inspection, if there
is still one item, which does not meet this standard, the batch of products is
judged as unqualified.
9.2 Type inspection and re-inspection
9.2.1 If all the results of the type inspection conform to this standard, it is judged
as a qualified product.
9.2.2 If there are two or less of the type inspection results, that do not meet this
standard (except for pathogenic bacteria indicators), double sampling may be
used for re-inspection. After the re-inspection, if there is still one item, which
does not meet this standard, the batch of products is judged as unqualified.
9.2.3 If pathogenic bacteria do not meet this standard, the batch of products
shall be deemed as unqualified AND shall not be re-inspected.
10 Product naming
10.1 For the products, which have cocoa butter alternatives added exceeding
5% (calculated based on the original ingredients), they shall be named as cocoa
butter alternative chocolates.
10.2 For the products, which contain less than 25% chocolate ingredients, they
shall not be named chocolate products.
11 Labels and signs
11.1 The label of a quantitative pre-packaged product shall comply with the
provisions of GB 7718 and GB 28050. It shall mark the category or type of the
product, in accordance with the requirements of Chapter 4.
11.2 Dark chocolate and milk chocolate shall be marked with the percentage of
total cocoa solids content.
11.3 The pictorial signs for storage and transportation shall meet the
requirements of GB/T 191.
Appendix A
(Normative)
Determination method of chocolate fineness
A.1 Micrometer method
A.1.1 Instruments and utensils
A.1.1.1 Digital display micrometer
Measuring range: 0 mm ~ 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 specimen
Take about 20 g of a representative sample. Put it into a 50 mL beaker. Heat it
to 40 °C ~ 50 °C to melt it. Stir it evenly. Use a stainless steel spoon, to take
about 5 g of the molten sample. Put it into a 50 mL beaker (or plate). Add 15 g
of liquid paraffin, which was heated to about 50 °C. Mix well, until there are no
clumps. The prepared specimen shall be measured within 5 minutes.
A.1.3.2 Zero adjustment of micrometer
Rotate the micrometer casing, to make the two measuring planes about 10 mm
apart. Use a soft paper or soft cloth, to carefully wipe the measuring plane clean.
Turn on the micrometer switch. Select the measurement range.
Rotate the ratchet slowly, to bring the two measurement planes close. When
the two measuring planes contact, the ratchet wheel slides once (a faint sliding
sound is emitted). Stop rotating the ratchet wheel immediately.
Press the "zero" key; the display shows "00.000 mm".
......
GB/T 19343-2003
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.190
X 33
Chocolate and chocolate products
巧克力及巧克力制品
ISSUED ON. OCTOBER 09, 2003
IMPLEMENTED ON. JULY 01, 2004
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine
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
Foreword
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
salmonella
GB/T 4789.5 Microbiological examination of food hygiene - Examination of
shigella
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.
3.7
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
(normative)
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
......
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