Search result: GB/T 20706-2023 (GB/T 20706-2006 Older version)
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Quality requirement for cocoa powder
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| Standard ID | GB/T 20706-2023 (GB/T20706-2023) | | Description (Translated English) | Quality requirement for cocoa powder | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.140.30 | | Word Count Estimation | 14,111 | | Date of Issue | 2023-08-06 | | Date of Implementation | 2024-03-01 | | Older Standard (superseded by this standard) | GB/T 20706-2006 | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration |
GB/T 20706-2023. Cocoa powder quality requirements
ICS 67.140.30
CCSX24
National Standards of People's Republic of China
Replace GB/T 20706-2006
Cocoa powder quality requirements
Published on 2023-08-06
2024-03-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Preface
This document is a recommended national standard for food quality. This document is in accordance with GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Standards"
Drafting in accordance with the Rules for the Structure and Drafting of Standardized Documents.
This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 20706-2006 "Cocoa Powder". Compared with GB/T 20706-2006, except for editorial modifications, the main technical
The content changes as follows.
---Modified the "ash content" value in the physical and chemical indicators (see Table 2, Table 2 of the.2006 version);
---Delete the "total arsenic and microbial requirements" in the technical requirements (see 5.4 of the.2006 edition);
---Added net content requirements in technical requirements (see 6.3);
---Added net content requirements in the inspection method (see 7.7);
---Added batches in inspection rules (see 8.1.1);
---Modified the statement of judgment and re-inspection requirements (see Chapter 9, Chapter 7 of the.2006 edition);
---Modified the statement of labeling and marking requirements (see Chapter 10, Chapter 8 of the.2006 edition);
---Added the contents of "packaging", "storage" and "transportation" (see Chapter 11, Chapter 12, Chapter 13).
---Added Appendix A cocoa powder sensory requirements test method (see Appendix A);
---Added appendix C fineness determination method (see appendix C);
---Added Appendix D pH measurement method (see Appendix D).
Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents.
This document is proposed by the China 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. Mars Food (China) Co., Ltd., Zhejiang Qili Xingguang Cocoa Products Co., Ltd., Jiangsu Golden Monkey Collection
Group Wuxi Taihu Cocoa Food Co., Ltd., Zhuhai Jiashiming Enterprise Co., Ltd., Tianjin Wheelock Trading Co., Ltd., CTI Testing and Certification
Securities Group Co., Ltd., Barome Chocolate (Shanghai) Co., Ltd., COFCO Jindi Food (Shenzhen) Co., Ltd., Jinjiang Jiafu Food Co., Ltd.
Co., Ltd., Jingzhong (Xiamen) Technology Services Co., Ltd., Mondelēz Food Enterprise Management (Shanghai) Co., Ltd., Cargill Investment (China) Co., Ltd.,
Hershey (China) Investment Management Co., Ltd., China Chamber of Commerce, China Bakery and Sugar Products Industry Association, China Food Industry Association Sugar
Fruit Professional Committee.
The main drafters of this document. Wang Huan, Qian Chunying, Liu Jianhui, Zheng Rongzhen, Yang Fengli, Gou Jianying, Wang Qiongfang, Zhao Lizhe, Shi Weizhen,
Liu Xiaoming, Liu Dong, Wang Hu, Li Fengyong, Liu Tao, Liu Zhenyu, Chen Liping, Jin Xiaolei, Zhang Jiukui, Zhang Bin, Gao Feng.
The previous versions of the documents replaced by this document are as follows.
---GB/T 20706-2006.
Cocoa powder quality requirements
1 Scope
This document stipulates the product classification, raw materials, technical requirements, inspection methods, inspection rules, judgment rules, labels and signs, packaging of cocoa powder.
Packaging, storage, transportation and other quality requirements.
This document applies to the production and inspection of cocoa powder.
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations
For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to
this document.
GB/T 191 Packaging, storage and transportation pictorial mark
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods
GB/T 20705 Quality requirements for cocoa liquor and cocoa cake
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
cocoa powdercocoapowder
Products made from cocoa cake pieces as raw materials through alkalinization or non-alkalization and powdering processes.
4 product categories
4.1 Products are divided into natural cocoa powder and alkalized cocoa powder according to the production process. Alkalized cocoa powder is divided into heavy alkalized cocoa powder according to its degree of alkalization.
and lightly alkalized cocoa powder.
4.2 Products are divided into high-fat cocoa powder, medium-fat cocoa powder and low-fat cocoa powder according to cocoa butter content.
5 raw materials
Cocoa cake pieces should comply with the requirements of GB/T 20705.
6 Technical requirements
6.1 Sensory requirements
Should comply with the requirements of Table 1.
......
GB/T 20706-2006
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.140.30
X 24
Cocoa powder
可可粉
ISSUED ON. DECEMBER 07, 2006
IMPLEMENTED ON. JUNE 01, 2007
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 5
4 Product Classification ... 5
5 Technical Requirements ... 5
6 Test Methods ... 6
7 Inspection Rules ... 11
8 Labeling ... 12
Appendix A ... 13
Bibliography ... 17
Foreword
This standard is formulated on the basis of years of implementation of SB/T 10209-1994
“Cocoa Powder”, and with reference to relevant content of Codex Stan 105-1981,
Rev.1-2001 “Standard for Cocoa Powders (Cocoas) and Dry Cocoa - sugar Mixtures”
formulated by Codex Alimentarius Commission and in combination of present situation of
cocoa powder production in China.
Appendix A of this standard is normative.
This standard was proposed by China Business Federation.
This standard shall be centralized by China Business Federation.
This standard is drafted by. China Business Federation Business Standard Center, China
Association of Bakery & Confectionery Industry Cocoa Specialized Committee, China
National Research Institute of Food & Fermentation Industries, Chinatea, Shanghai
Daming Cocoa Products Co., Ltd., Shanghai Tiangong Cocoa Foods Co., Ltd., Shanghai
Fengyuan Cocoa Foods Co., Ltd., Shanghai Tiantan International Trading Co., Ltd.,
Shanghai Shenfeng Food Co., Ltd., Shanghai Ghana Cocoa Foods Co., Ltd., Wuxi
Huadong Cocoa Foods Co., Ltd., Shanghai Golden Monkey Group Wuxi Cocoa Products
Co., Ltd., Shaoxing Qili Xingguang Cocoa Products Co., Ltd., and Aifen Food (Beijing) Co.,
Ltd.
Main drafters of this standard. Chen Yan, Zhao Yanping, Guo Weiping, Feng Ronghua,
Zhang Huizhong, Fan Yongqing, Wang Lu, Tao JunJun, Qian Chenyun, Xu Changgeng,
Shi YuPing, Xu Chunli, Qian Chunying, and Dong Hong.
Cocoa Powder
1 Scope
This standard specified the product classification, technical requirements, test methods,
inspection rules and labeling requirements of cocoa powder.
This standard applies to the production, sales and monitoring supervision of cocoa
powder.
2 Normative References
The articles contained in the following documents have become part of this standard when
they are quoted herein. For the dated documents so quoted, all the modifications
(excluding corrections) or revisions made thereafter shall not be applicable to this
standard. For the undated documents so quoted, the latest editions shall be applicable to
this standard.
GB/T 4789.2 Microbiological examination of food hygiene - Aerobic plate count
GB/T 4789.3 Microbiological examination of food hygiene - Enumeration of
coliforms
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 - Detection of
staphylococcus aureus
GB/T 4789.15 Microbiological examination of food hygiene - Examination of molds and
yeasts
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.4 Determination of ash in foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5512 Inspection of grain and oilseeds - Methods for determination of crude fat
Weigh 2g of sample; evenly place in the center of one organic glass; cover with another
organic glass; press firmly and place it on the workbench. Observe the color of the sample
with the naked eye; make a record of the color.
6.3 Liquor Color and Smell
6.3.1 Instruments
a) Balance. sensitivity is ±0.1g.
b). Aluminum specimen box. Φ5.8cm, height. 2.5cm;
c) Meter beaker in tall form. 200ml;
d) Glass rod;
e) Glass ware. Φ8cm.
6.3.2 Analysis Steps
Weigh 8 g of sample, 15 g of white granulated sugar or soft sugar; place in meter beaker
in tall form. Firstly heat a little distilled water to 70°C; pour it slowly into the beaker; stir
with glass rod into paste; then pour in hot distilled water to 200 mL; mix it into brewing
solution. Cover with glass ware for 2 min~3 min; then open it to examine the smell and
liquor color; make a record.
6.4 Cocoa fat
6.4.1 Soxhlet Extractor Method (arbitration method)
Measure according to the method stipulated in GB/T 5512.
6.4.2 Refractive Index Method (quick method)
Measure according to the method stipulated in Appendix A.
6.5 Moisture
Measure according to the method stipulated in GB/T 5009.3.
6.6 Ash Content
Measure according to the method stipulated in GB/T 5009.4.
6.7 Fineness
6.7.1 Reagent
Petroleum ether. analytically pure, boiling range. 60°C~90°C.
d) Sterilized knife or scissor;
e) 70%~75% ethanol cotton ball.
6.1.2 Sampling Quantity
The samples are randomly selected; and the sampling quantity shall be computed
according to formula (1).
Where.
A — quantity of samples required;
B — total quantity of products to be detected.
The number shall be rounded to integer when computing A; the fractional part shall be
rounded upward. The sampling volume shall not be less than 500g.
6.1.3 Analysis Steps
Use scissors to cut the stitches and edge of sample package; use stainless steel spoon
to pick up the sample from each package; place into the frosted wide-mouth bottle and
plastic bag; close the bottle cap and plastic bag tightly. Fully mix the sample in the plastic
bag; divide it into two parts. one for physiochemical inspection, one for sample reservation
of shelf life. The sample in the frosted wide-mouth bottle shall be sent to sterile test
laboratory for microbiological inspection. Label the sample; indicate the name,
specification, batch number, quantity and production date.
For microbiological inspection, special refrigerator shall be used for storing sample.
General positive samples can only be dealt with 3 days after the report is issued (for
special case, it may extend appropriately); imported positive samples can only be dealt
with after storing for six month; the negative samples can be dealt with timely.
Sampling personnel shall wear clean working garment, hat and mask. Before sampling,
use 70%~75% ethanol cotton ball to wash their hands and tools.
6.2 Powder Color
6.2.1 Instruments
a) Balance. sensitivity is ± 0.1g
b) White organic glass. 2 pieces, with the specification of 10cm×10cm×0.4cm.
6.2.2 Analysis Steps
6.8.5 Tolerance
The difference between two measured pH values of one sample shall not exceed 0.1.
6.9 Total arsenic
Measure according to the method stipulated in GB/T 5009.11.
6.10 Total bacterial count
Carry out inspection according to the method in GB/T 4789.2.
6.11 Escherichia coli
Carry out inspection according to the method in GB/T 4789.3.
6.12 Yeast and mold
Carry out inspection according to the method in GB/T 4789.15.
6.13 Pathogenic bacteria
Carry out inspection according to the methods in GB/T 4789.4, GB/T 4789.5 and GB/T
4789. 10.
7 Inspection Rules
7.1 Exit-factory inspection shall be carried out by the quality inspection department before
product delivery. The exit-factory items include sensory, physiochemical, total bacterial
count, escherichia coli, yeast and mold.
7.2 Type inspection shall be carried out once every half year. The items in type inspection
include all items stipulated in this standard. Type inspection shall be carried out if any
following situation occurs.
- The raw material is changed;
- The process is changed;
- The production is resumed after long-time shutdown;
- Significant difference exists between the exit-factory inspection result and last type
inspection result;
- National quality supervision institution puts forward the requirement for type
inspection.
7.3 The products with the same-formula and same-batch are deemed as one inspection
Appendix A
(Normative)
Measurement of Cocoa fat Content (Refractive Index Method)
A.1 Reagent
a) α-bromonaphthalene. chemically pure;
b) Silica sand. chemically pure;
c) Anhydrous ethanol. analytically pure.
A.2 Instruments
a) Analytical balance. sensitivity is ±0.0001g.
b) Abbe refractometer;
c) Ultra thermostat;
d) Pipette. 5 mL;
e) Glass mortar. 7.5 cm;
f) Qualitative filter paper. 5.3 cm long, 4 cm wide;
g) Absorbent cotton.
A.3 Analysis Steps
Fold the qualitative filter paper into rectangle slot with the length of 2.5 cm, width of 1.2 cm
and height of 1.4 cm; put the absorbent cotton ball in the anhydrous ethanol; use rubber
tube to connect the ultra thermostat to the water outlet of the Abbe refractometer; use
pure water to adjust the Abbe refractometer; adjust the water temperature to 40°C.
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