FSSAI Standards For Chocolate - Mission Education

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This article is given regarding the FSSAI standards for chocolates which is helpful for chocolate business. This article is written by taking reference of FSSAI, India.

Table of Contents

Chocolates

Chocolate means a homogeneous product obtained by course of production form combination of mixings of cocoa materials including cocoa beans, cocoa nib, cocoa mass (cocoa liquor/cocoa paste).
Cocoa press cake and cocoa powder include fat reduced cocoa powder with or without addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product after total weight of edible foodstuffs, without reducing the minimum contents of cocoa materials.
The vegetable fat permitted with following regulations.

Vegetable Fat As Per FSSAI Standards for Chocolate

The vegetable fat may be singly or in blends shall comply following standards as per FSSAI Standards for Chocolate.

They are non-lauric vegetable fats, which are rich in even
Monounsaturated fatty substances of the sort POP ( Palmitic corrosive – oleic corrosive palmitic corrosive), POSt (Palmitic corrosive – oleic corrosive stearic corrosive) and StOSt (stearic corrosive – oleic corrosive stearic corrosive)
They are obtained by the refining and/or fractionation, which prohibits enzymatic change of the fatty oil structure and in congruity with above norm, the accompanying vegetable fats, got from the plants, might be utilized: Sal (Shorea robusta), Kokum gurgi (Garcinia indica), Mango piece (Mangifera indica), Palm oil (Elaeis guineensis and Elaeis olifera), Mahua Oil (Bassia latifolia or B. longifolia), Dhupa Fat (Vateria indica), Phulwara fat (Madhuca butyracea), and Dharambe fat(Garcinia cambogia) as Cocoa Margarine Counterparts.

Types of chocolate

Milk chocolate

Milk chocolate is obtained from one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low-fat cocoa powder with sugar and milk solids including milk fat and cocoa butter. Milk solids meaning of addition of milk ingredients in their natural proportion except that milk fat may be added or removed.

Milk covering chocolate

Milk chocolate as above but some suitable covering purpose

Plain chocolate

It is obtained by one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low fat cocoa powder with sugar and cocoa butter.
The dark chocolate shall contain on a dry matter basis not less than 35%. ( cocoa solid not less than 18%, cocoa butter not less than 14% )

Plain covering chocolate

Plain covering chocolate is same as plain chocolate however appropriate for the purpose of covering

Blended chocolate

Blended chocolate means the blend of milk chocolate and plain chocolate in some proportions

White chocolate

White chocolate is made from cocoa butter, milk solids, including milk fat and sugar.

Filled chocolate

Filled chocolate have an external coating of chocolate with a center clearly distinct in its composition from the external coating.
It does not include flour confectionery, pastry and biscuit products, the coating shall meet the requirements of one or more of the chocolate types specified under standard.
The coating of the chocolate shall not be less than 25 per cent of the total mass of the chocolate.

Composite chocolate

Composite chocolate means a product containing at least 60% chocolate by weight and edible substance such as fruits, nuts, and raisins.
It shall contain one or more edible item which shall not be less than 10 per cent of the total mass of chocolate.

FSSAI Standards for Chocolates

Types of Chocolate		Total fat (% Weight )	Milk fat (% Weight )	Cocoa Solids ( On moisture ) ( % Weight )	Milk Solids ( On Moisture free and fat free ) ( % Weight )	Acid insoluble Ash ( on moisture fat and sugar free ) ( % Weight )
1	Milk Chocolate	25	2	2.5	10.5	0.2
2	Milk Covering Chocolate	25	2	2.5	10.5	0.2
3	Plain Chocolate	25		12		0.2
4	Plain Covering Chocolate	25		12		0.2
5	White Chocolate	25	2		10.5	0.2
6	Blended Chocolate	25		3	1 – 9	0.2

Whether Chocolate contains insects?

According to FSSAI Standards for Chocolate, any chocolate shall be free from insect and other contaminants, any rumour regarding this statement is false.