Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives
ICS 67.190
CCS X 33
National Standard of the People's Republic of China
GB/T 19343-2025
Replaces GB/T 19343-2016
Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives
巧克力及巧克力制品、代可可脂巧克力及代可可脂巧克力制品質量要求
(English Translation)
Issue date: 2025-01-24 Implementation date: 2026-08-01
Issued by the State Administration for Market Regulation
the Standardization Administration of the People's Republic of China
Foreword
Codeofchina com. is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents.
This document specifies the technical requirements for food quality. For food safety-related requirements, please refer to relevant laws, regulations, policies, food safety standards, etc.
This document replaces GB/T 19343-2016 General rule of chocolate & chocolate products (including chocolate & chocolate products with cocoa butter alternatives). In addition to structural adjustments and editorial, the following main technical changes have been made with respect to GB/T 19343-2016:
——The terms "cocoa mass", "cocoa cake", "cocoa powder" and their definitions are added (see 3.2, 3.3 and 3.4 hereof);
——The definitions of "chocolate", "chocolate with cocoa butter alternatives", "total cocoa solids" and "total milk solids" are modified (see 3.6, 3.8, 3.11 and 3.12 hereof, 3.3, 3.5, 3.8, 3.9 of Edition 2016);
——The term "milk fat" and its definition are deleted (see Clause 3.10 of Edition 2016);
——The contents "product classification" are modified (see Clause 4 hereof; Clause 4 of Edition 2016);
——The contents "sensory requirements" are modified (see 6.1 hereof; 6.1.1 and 6.2.1 of Edition 2016);
——The "physical & chemical indexes" are modified (see 6.2 hereof; 6.1.2 of Edition 2016);
——The "safety indexes" are deleted ”(see 6.1.3, 6.2.3 and 7.9 of Edition 2016);
——The requirements of "production and processing management" are added (see Clause 7 hereof);
——The requirements of "product naming" are modified (see Clause 10 hereof; Clause 10 of Edition 2016);
——The requirements of temperature and humidity in "storage, transportation and sales" are modified (see 13.1 hereof; 13.1 of Edition 2016);
——The "methods for determining the fineness of chocolate" are modified” (see Annex A hereof; Annex A of Edition 2016);
——The calculation methods for "cocoa butter", "total cocoa solids", "fat-free cocoa solids", "total milk solids", "milk fat" and "mass fraction" are added (see Annex B hereof).
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This document was proposed by China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee on Candy and Chocolate of Standardization Administration of China (SAC/TC 375).
The previous editions of this document are as follows:
——It was firstly issued as GB/T 19343-2003 in 2003 and first revised in 2016;
——This is the second revision.
Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives
1 Scope
This document gives the product classification of chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives, stipulates the raw and auxiliary materials, technical requirements, production and processing management, inspection rules, product naming, labeling and marking, packaging, storage, transportation and sales, and describes the corresponding inspection methods.
This document is applicable to the production, inspection and sale of chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 5009.3 National food safety standard - Determination of moisture in foods
GB/T 20705 Quality requirement for cocoa mass and cocoa cake
GB/T 20706 Quality requirement for cocoa powder
GB/T 20707 Quality requirements for cocoa butter
GB/T 23822 Quality management requirement of candy & chocolate producing
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cocoa butter
product made from cocoa beans through cleaning, screening, roasting, shelling, refining, machine pressing and so on
[Source: GB/T 20707-2021, 3.1]
3.2
cocoa mass
product made from cocoa kernels as raw materials through alkalizing (or non-alkalizing), grinding and so on
[Source: GB/T 20705-2023, 3.2]
3.3
cocoa cake
product made from cocoa kernels and cocoa mass as raw materials through alkalizing (or non-alkalizing), machine pressing and so on
[Source: GB/T 20705-2023, 3.3]
3.4
cocoa powder
product made from cocoa cake as raw materials through alkalizing or non-alkalizing, pulverization and so on
[Source: GB/T 20706-2023, 3.1]
3.5
cocoa butter alternatives
those that can replace cocoa butter alternatives in whole or in part and are derived from non-cocoa vegetable oils.
3.6
chocolate
food product, primarily made from cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder), with or without the addition of non-cocoa vegetable fats, sugar, milk and dairy products, and food additives, processed through specific techniques to achieve a solid or semi-solid state
Note: The mass fraction of non-cocoa vegetable fat added to the total mass is ≤ 5%.
3.7
chocolate products
solid or semi-solid food made from chocolate in proportion to other food products
3.8
chocolate with cocoa butter alternatives
food product, primarily made from cocoa butter alternatives, with or without the addition of cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder), sugar, milk and dairy products, and food additives, processed through specific techniques to achieve a solid or semi-solid state, and characterized by the flavor and properties of chocolate
3.9
chocolate products with cocoa butter alternatives
solid or semi-solid food made from chocolate with cocoa butter alternatives in proportion to other food products
3.10
fat-free cocoa solids
cocoa dry matter in chocolate that does not include cocoa butter
3.11
total cocoa solids
sum of cocoa dry matter of cocoa products in chocolate
3.12
total milk solids
dry matter in milk and dairy products
4 Product classification
4.1 The chocolate may be divided into dark chocolate, milk chocolate, white chocolate and other chocolates according to raw and auxiliary materials.
——Dark chocolate: chocolate primarily made from cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder).
——Milk chocolate: chocolate primarily made from cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder), milk and dairy products.
——White chocolate: chocolate primarily made from cocoa butter, milk and dairy products, without the addition of fat-free cocoa matter.
——Other chocolates: chocolates not included in the above.
4.2 Chocolate products may be divided into mixed chocolate products, coated chocolate products, sugar-coated chocolate products and other chocolate products according to processing technology.
——Mixed chocolate products: products made by mixing chocolate with other foods.
Note 1: Such as hazelnut chocolate, raisin chocolate, inulin chocolate, oat chocolate, sea salt chocolate, etc.
——Coated chocolate products: products coated with chocolate.
Note 2: Such as wafer chocolate etc.
——Sugar-coated chocolate products: chocolate products with sugar coating.
Note 3: Such as chocolate beans, etc.
——Other chocolate products: chocolate products not included in the above.
4.3 The chocolate with cocoa butter alternatives may be divided into dark chocolate with cocoa butter alternatives, milk chocolate with cocoa butter alternatives, white (flavored) chocolate with cocoa butter alternatives according to raw and auxiliary materials.
——Dark chocolate with cocoa butter alternatives: chocolate with cocoa butter alternatives primarily made from cocoa butter alternatives and cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder).
——Milk chocolate with cocoa butter alternatives: chocolate with cocoa butter alternatives primarily made from cocoa butter alternatives, cocoa products (such as cocoa butter, cocoa mass, cocoa cake, cocoa powder), milk and dairy products.
——White (flavored) chocolate with cocoa butter alternatives: chocolate with cocoa butter alternatives primarily made from cocoa butter alternatives, milk and dairy products, without the addition of fat-free cocoa matters.
