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CODEX STANDARD FOR COCOA BUTTER CODEX STAN 86-1981, Rev.1-2001 1. SCOPE
This standard applies exclusively to cocoa butter used as ingredient in the manufacture ofchocolate and chocolate products.
2. DESCRIPTION 2.1 DEFINITION OF COCOA B UTTER
Cocoa butter is the fat obtained from cocoa beans with the following characteristics: - free fatty acid content(expressed as oleic acid): - unsaponifiable matter: not more than 1.75% m/m
not more than 0.7% m/m, except in the case of press cocoa butter which shall not be more than 0.35% m/m
3. FOOD ADDITIVES3.1 PROCESSING AID
Hexane (62ºC - 82ºC) 1 mg/kg M AXIMUM L EVEL excluding press cocoa butter
4. HYGIENE 4.1
It is recommended that the products covered by the provisions of this standard beprepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevantCodex texts such as Codex Codes of Hygienic Practice and Codes of Pratice.
The products should comply with any microbiological criteria established in accordance with the Principles for theEstablishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
CODEX STAN 86
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In addition to the Codex General Standard for Labelling ofPrepackaged Foods (CODEX STAN 1-1985, Rev.1-1991) the following apply:
5.1 NAME OF THE PRODUCT
The product shall be “Cocoa Butter” except that the name “Press Cocoa Butter”may be used for products in conformity with the description for this product given in Section 2.1.
5.2 LABELLING OF NON-R ETAIL CONTAINERS
5.2.1 Information required in Section 5.1 of this Standardand Section 4 of the Codex General Standard for the Labelling of Prepackaged Foods shall be given either on the container or in accompanying documents, except that the name of the product, lot...