On Jan. 27, 2022, Thailand Ministry of Public Health issued the exposure drafts of two food safety standards, which are Notification on Chocolate and Chocolate Products and Notification on Products Derived from Cocoa Beans. Any comments should be sent back prior to Apr. 5, 2022.
The key revisions are listed below.
Notification on Chocolate and Chocolate Products
The standard stipulates the definition and technical indicators of chocolate and chocolate products. For example, the addition amount of plant fat except cocoa butter in chocolate should not exceed 5%.
It lists the permitted food raw and auxiliary materials, as well as food additives. For instance, the alcohol content shall not exceed 0.5%. The content of vanillin and ethyl vanillin shall not exceed 1,000 mg/kg.
It details the package and labeling requirements.
Notification on Products Derived from Cocoa Beans
It specifies the product definition and classification. Cocoa-derived products include cocoa butter, cocoa powder, cocoa mass, etc.
It stipulates the quality standards of corresponding products. For example, the content of cocoa butter should range from 47% to 60%. The concentration of free fatty acid should be no more than 1.75%. The content of saponifiable substance should not exceed 0.7%.
It clarifies the usage requirements for food additives and food processing aids.
It specifies the microorganism standard. For instance, mould and yeast cannot exceed 100 CFU/g in cocoa powder.
It details the package and labeling requirements.
Please contact ChemLinked if you need translation service of these two exposure drafts.
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