GB/T 19343-2016 in English
SUPERSEDEDChocolate and chocolate products, cocoa butter alternatives chocolate and its products
- Issued on:2016-08-29
- Implemented on:2017-09-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$214.00
《GB/T 19343-2016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）通则》由TC375（全国糖果和巧克力标准化技术委员会）归口，主管部门为中国商业联合会。
Introduction
GB/T19343-2016 Standard Overview
This standard is the authoritative specification for the chocolate and chocolate products industry, which comprehensively revises and replaces the previous GB/T19343-2003. The new standard not only covers the definition and classification of traditional chocolate, but also introduces relevant regulations for cocoa butter substitute chocolate, providing more scientific technical guidance for the industry.
Comparison of Standard Frameworks
| Items | GB/T19343-2003 | GB/T19343-2016 |
|---|---|---|
| Standard Name | Chocolate and Chocolate Products | Chocolate and Chocolate Products, Cocoa Butter Substitute Chocolate and Cocoa Butter Substitute Chocolate Products |
| Core Chapters | Terms and Definitions, Technical Requirements | Terms and Definitions, Product Classification, Raw Materials and Auxiliary Materials, Technical Requirements, Inspection Methods, Judgment Rules |
| New Contents | - | Detailed regulations for chocolate with cocoa butter substitutes and its products, as well as inspection rules and re-inspection procedures have been added. |
Analysis of professional terms
Cocoa butter: Made from pure cocoa beans, it is the core ingredient of chocolate. The content in dark chocolate is required to be ≥18%, and in milk chocolate ≥12%.
Cocoa butter alternatives: Vegetable fats that partially or completely replace cocoa butter. Suitable for products with high manufacturing cost control requirements.
Fat-free cocoa solids: Dry matter after removing cocoa butter from chocolate, which directly affects the bitterness and flavor of the product.
Product Classification and Application
- Dark Chocolate: The main ingredients are cocoa butter and non-fat cocoa solids, with a strong bitter taste.
- Milk Chocolate: Add dairy products, smooth taste, suitable for mass consumption.
- White Chocolate: Does not contain non-fat cocoa substances, the main ingredients are sugar and vegetable oil.
- Cocoa Butter Substitute Chocolate: It imitates the flavor of cocoa butter through vegetable oils and fats, has a lower cost, and is suitable for economical products.
Technical Requirements and Inspection Methods
The standard specifies sensory indicators, physical and chemical indicators and safety indicators:
- Sensory Requirements: Natural color, no odor, and fine texture.
- Physical and chemical indicators: Cocoa butter content, non-fat cocoa solids, milk fat and other indicators must comply with the provisions of Table 1 and Table 2.
- Safety indicators: Meet the requirements of GB9678.2 "National Food Safety Standard Chocolate, Cocoa Butter Substitute Chocolate and Its Products".
Implementation Suggestions
To ensure the effective implementation of the standard, companies should:
- Establish a sound raw material procurement and inspection system.
- Optimize production processes to ensure stable product quality.
- Strengthen employee training and enhance quality awareness.
- Perform internal audits and external spot checks regularly.
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