23 nov. Milk Chocolate Legal Definition
Until 2002, white chocolate was not considered “chocolate” in the United States, but “confectionery.” Previous FDA standards of identity required that “chocolate” contain chocolate liquor, which gives chocolate its brown color. Following a petition from Hershey Foods Corporation and the Chocolate Manufacturers Association, the FDA issued a final rule in 2002 establishing a standard of identity for white chocolate. To be marketed as white chocolate, a product must contain at least 20% cocoa butter, at least 14% milk solids and at least 3.5% milk fat. It should not be composed of more than 55% nutritious carbohydrate sweeteners. Chocolate liquor is made by converting the center of the cocoa bean into liquid. It is a key ingredient in many chocolate products. Despite its name, it is alcohol-free. White chocolate must contain at least 20% cocoa butter and 14% milk solids to meet the FDA standard. White chocolate should not contain more than 55% sugar. A recent workaround was to reduce the amount of cocoa butter in candy bars without using vegetable fats by adding polyglycerol polyricinoleate (PGPR), an artificial castor oil-based emulsifier that simulates the mouthfeel of fat. For this purpose, chocolate can be added up to 0.3% PGPR. [19] (1) The optional components of milk are limited to buttermilk with sweetened cream, buttermilk concentrated with sweet cream, buttermilk with sweet cream powder and any combination thereof; and When I first looked at the Chocolate and Sweets Regulation Act in England, I was a little surprised at how much was covered, with the main laws governing product labelling and taxation.
In tax circles, there has been an astonishing amount of discussion about what exactly should be classified as “confectionery” and what is not. The main reason for this is that chocolate and sweets are exempt from zero food tax. In real numbers, this exception means that I paid twenty percent value added tax (VAT) on my sweets and sweets. (By the way, VAT in the UK is already included in the price shown, so there are no nasty surprises at the checkout (see register)). Items closely related to “confectionery”, such as cookies and cakes, are also void for tax purposes, but there are some exceptions, for example if the cookie is covered with chocolate (delicious!). There is a lot of information about the distinction between a flapjack (zero rate) and a cereal bar (taxed at 20%). An interesting table giving examples of what confectionery is and is not was created by Her Majesty`s Treasury and is available here. `The label of a non-standard food that does not contain artificial chocolate flavouring or natural flavouring from a source other than cocoa beans may bear the term `chocolate` (as opposed to `chocolate flavouring`) provided that the product meets one of the following conditions: (a) Description. Milk chocolate and vegetable fat coatings are foods that meet the standard of identity and are subject to the ingredient labelling declaration requirements for milk chocolate in ¢§ 163.130 or skim milk chocolate in ¢§ 163.140, except that one or more optional ingredients are used in accordance with paragraph (b) of this section. Compliance with the requirement in section 163.130(a)(2) that the product contain at least 12% fat-free milk solids by weight is calculated solely using the milk substances specified in section 163.130(b)(4), without the addition of sweeteners or other milk constituents beyond the amount normally contained in the declared dairy ingredient. The new bill also includes definitions and sets intermediate cocoa content values for other types of cocoa products, such as: The institute says Brazilian cocoa farmers receive about 3% of the value of chocolate sales, less than the 5% taken by the government.
Cocoa bean grinders take a share of about 7%, transporters about 12%, chocolate manufacturers keep 20% of the cake, advertising accounts for 10% of the price, and the largest share (43%) ends up in supermarket pockets. (b) Nomenclature. The name of the food shall be `chocolate` or `chocolate coating` preceded by the name of the type of milk ingredients used in order by weight in accordance with point (a) of this Section, e.g. `milk chocolate and skimmed milk chocolate`. According to the FDA, genuine chocolate and cocoa products must contain a percentage of certain ingredients. Below is a list of some common cocoa products and the ingredients they should contain. Flavors such as mint, vanilla, coffee, orange or strawberry are sometimes added to chocolate in creamy form or in very small pieces. Chocolate bars often contain additional ingredients such as peanuts, nuts, fruit, caramel, and crispy rice. Chocolate chunks of different flavors are sometimes added to breakfast cereals and ice cream. Milk chocolate is the most popular type of chocolate in the United States.
To be marketed as milk chocolate, a product must contain at least 10% chocolate liquor, at least 3.39% milk fat and at least 12% milk solids. “For a product to be considered chocolate in the North American and European markets, it must contain an average of 35% cocoa.” 2. Where an optional neutralising agent referred to in point (b)(3) of this Section is used, including those used in the manufacture of cocoa nibs and cocoa from which chocolate lye is made, the name of the food shall be accompanied by the words `Processed with neutralising agent` or `Processed with ______â`. The empty space shall be filled with the common or customary name of the specific neutralising ingredient used in the food. (ii) milk, condensed milk, condensed milk, condensed milk, sweetened condensed milk, milk powder; The only approved sweeteners in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations. [16] Artificial sweeteners such as aspartame, sucralose, acesulfame potassium and sugar alcohols (sorbitol, maltitol, etc.) are not allowed. Among the dark chocolate (dark chocolate), only two did not contain cocoa: Copenhagen (on its 40g and 85g chocolate bars) and Brasil Cacau (on its 20g and 100g chocolate bars). Santa Barbara Chocolate only offers ethically marketed chocolate. By complying with the FDA standard, we are able to offer you products that are consistent with your health and happiness. Legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR) under the Food and Drugs Act (FDA).
The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as they relate to food). [14] (iv) buttermilk fat, buttermilk powder; The new bill proposes to define chocolate as “a cocoa and sugar product containing at least 35% of the total dry cocoa solids, including at least 18% of the cocoa butter and 14% of the fat-free dry cocoa solids.” In addition, the bill proposes that products containing less than 20% cocoa – and added ingredients such as nuts, honey or other foods – state: “This product is not considered chocolate under Brazilian law. (3) The optional neutralizing agents referred to in paragraph (b)(3) of this section may be used as such in the preparation of chocolate water under the conditions and restrictions specified in §§ 163.110(b)(2). Update: This article was linked to The Foodie Entourage`s blog, which explains a bit more about how to find European-style chocolate in the US. Always have useful information! (v) one of the following emulsifiers, which, taken individually, shall not exceed the maximum level for use set out in Table IV, column III of section B.16.100, and which, taken together, shall not exceed 1.5% weight by weight of the chocolate product, namely: There are three types of chocolate commonly consumed in the United States: 2. Finished buttermilk chocolate shall contain less than 3,39 % by weight of milk fat and not less than 12 % by weight: Solid sweetened buttermilk cream made from the dairy ingredients referred to in point (a)(1) of this Section, not containing added sweeteners or other ingredients derived from milk products, added in excess of the amount normally contained in the declared dairy ingredient. (2) Sweet chocolate shall contain at least 15% by weight by mass of chocolate that meets the requirements of section 163.111, calculated by subtracting the weight of the cocoa fat it contains and the weights it contains from any alkaline, neutralizing and spicy ingredient and multiplying the remainder by 2.2. Divide the result by the weight of the finished sweet chocolate and multiply the quotient by 100. Finished sweet chocolate must contain less than 12 % by weight of total milk solids based on the milk constituents referred to in point (b)(4) of this Section, without the addition of sweeteners or other ingredients derived from dairy products, added in excess of the amount normally contained in the declared dairy ingredient. (vii) chocolate candies or stuffed chocolate (the composition of the filling must be markedly different from the composition, at least 40 % of the total weight of the product being chocolate).