Persyaratan Mutu Kakao Kazakhstan   

Umum

Di Kazakhstan, kakao dan produk berbahan dasar kakao (produk turunanya) termasuk dalam salah satu produk makanan, oleh karena itu persyaratan mutu kakao di Kazakhstan dan negara anggota EAEU lainnya diatur dalam regulasi teknis tentang persyaratan keamaman pangan (TR TS 021/2011), regulasi teknis tentang persyaratan keamanan penggunaan aditif pada makanan (TR TS 029/2012) serta regulasi teknis tentang pelabenan makanan (TR CU 022/2011). Untuk memenuhi persyaratan regulasi teknis tesebut ditetapkan beberapa standar. Apabila produk sesuai dengan standar yang ditetapkan maka produk  dapat memenuhi persyaratan yang ditetapkan pada regulsai teknis.
 

Persyaratan Mutu Kakao dan Produk berbahan dasar Kakao.

Microbiological safety standards (pathogenic)
Indicator
Product group
The mass of the product (g), which is not allowed
Pathogenic
microorganisms,
including salmonella
Sugar confectionery, chewing gum, cocoa products, chocolate and chocolate products, flour confectionery
25
Special-purpose fats, including culinary, confectionery, bakery; Mayonnaises, mayonnaise sauces, vegetable oil-based sauces; Margarines, milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-temaurine cocoa butter substitutes, non-tempered lauric type cocoa butter substitutes, ghee mixes, spreads, vegetable oil creams
25
 
Indicators
Allowed Levels
Notes
The number of mesophilic aerobic and facultative
anaerobic microorganisms, CFU / g, not more than
1x10
Sweets and sweets: unglazed (based on praline, fat-based), glazed with cases: fondant, fruit, marzipan, roasted, candied fruit, blasted grains, liquor, jelly; Glazed caramel with fillings: fondant, fruit, liquor, jelly; Halva glazed;
Dragee; Oriental sweets: type of soft candies glazed (Turkish delight); glazed caramel type; Ordinary and dessert chocolate without additives; Cocoa powder for industrial processing; Cakes and pastries: with decorations; Sponge cake rolls with filling: fruit, with candied fruit, poppy seeds, nuts; Cookies: sugar, with chocolate icing, butter, all kinds, lingering, oatmeal, with a cream layer, filling; Glazed flour oriental sweets
 
1x10
Commodity Cocoa Powder
Bacteria of the group of  Escherichia coli
(coliforms) are
not allowed in the
mass of the product, g (cm )
0.01
Sweets and sweets: unglazed, glazed with cases (cream, based on pralines); Halva; Eastern sweets: Turkish delight; Pastes, nut creams; Commodity cocoa powder, for industrial processing; Cakes and pastries: with decorations (with a shelf life of less than 5 days); Wafer cakes with filling; Sponge cake rolls with filling (creamy, fatty)
Mold CFU / g, not more
100
Sweets and sweets: unglazed (based on praline, fat-based), glazed with cases of dried fruits, cream, based on pralines; Pastilomarmalade products; Eastern sweets: such as soft sweets, glazed, sorbets, Turkish delight; Chocolate and chocolates; Pastes, nut creams; Cocoa Powder Cakes and pastries: with finishes (protein-whipped, such as soufflĂ©, fruit, fondant, chocolate glaze, fatty, curd-cream, creamy, potato-like, with custard); Biscuit rolls with cream, fat, fruit fillings, with candied fruit, poppy seeds, nuts; Muffins (glazed, with nuts, candied fruit, impregnated with fruit, rum); Waffles Biscuits; Glazed flour oriental sweets
Yeast
CFU / g, not more than
100
Oriental sweets: type of soft sweets, type of soft sweets glazed; Commodity cocoa powder, for industrial processing; Decorated cakes and pastries (creamy)

 

Indicators
Permissible
levels, mg / kg,
not more than
Notes
Toxic elements
- lead
0.3
Cottage cheese and products based on it, curd products, dairy compound products based on them; Milk albumin and products based on it, pasty milk protein products, including heat treated after fermentation; Concentrated, condensed, milk processing products, canned milk, milk compounds, milk-containing; Concentrates of milk proteins, lactulose, milk sugar, casein, caseinates, hydrolysates of milk proteins; Butter, butter paste from cow's milk, milk fat with the addition of cocoa products; Creamy-vegetable spread, creamy-vegetable melted mixture with the addition of cocoa products; Dry milk-based growth media for the cultivation of starter and probiotic microflora) *
- cadmium
0.2
Concentrates of milk proteins, lactulose, milk sugar, casein, caseinates, hydrolysates of milk proteins; Cheeses and cheese products, cheese pastes, sauces; Butter, butter paste from cow's milk, milk fat, creamy vegetable spread, creamy vegetable melted mixture with the addition of cocoa products; Sourdough, starter and probiotic microorganisms for the manufacture of fermented milk products, sour cream butter, cheeses (for dry); Dry milk-based growth media for the cultivation of starter and probiotic microflora) *

 

Hygienic Food Safety Requirements
Indicators
Permissible
levels, mg / kg,
not more than
Notes
- lead
1,0
Sugar confectionery, oriental sweets, chewing gum; chocolate and articles thereof; Cocoa beans and cocoa products; Honey
- arsenic
1,0
Sugar and sugar confectionery, oriental sweets, chewing gum; chocolate and articles thereof; Cocoa Beans and Cocoa Products
- cadmium
0.5
Chocolate and products from it; cocoa beans and cocoa products
- mercury
0.1
Chocolate and products from it; Cocoa Beans and Cocoa Products
Pesticides 
  • HCH
0.5
Cocoa Beans and Cocoa Products
- DDT and his metabolites
0.15
Cocoa Beans and Cocoa Products
Mycotoxins - aflatoxin B
0.005
Flour and sugar confectionery, oriental sweets, chewing gum (for products containing nuts); Chocolate and products from it; Cocoa Beans and Cocoa Products
 
Indicators
Permissible
levels, mg / kg,
not more than
Notes
Toxic elements
 
 
- lead
0.1
Vegetable oils (all types), vegetable oil fractions, processed products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); refined deodorized hydrogenated oils (fats); margarines; special purpose fats, including culinary, confectionery, and baking fats; milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-lauric type cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes, vegetable-creamy and vegetable-fat spreads, melted vegetable-creamy mixtures and vegetable fat, animal fats, pork fat and products thereof, melted animal fats
 
0.3
Mayonnaise; vegetable-creamy and vegetable-fat spreads, melted vegetable-creamy and vegetable-fatty mixes (with cocoa products), vegetable oil-based sauces, mayonnaises, mayonnaise sauces, vegetable oil creams
- arsenic
0.1
Oil avegetable (all kinds), vegetable oil fractions, processed products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); refined deodorized hydrogenated oils (fats); margarines; special purpose fats, including culinary, confectionery, and baking fats; milk fat substitutes; cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempering non-tempering non-tempered cocoa butter, lauric-type cocoa butter substitutes, creamy and vegetable-fat spreads, melted vegetable-creamy and vegetable-fat mixtures , vegetable oil-based sauces, mayonnaises, mayonnaise sauces, vegetable oil creams; Animal fats, pork fat and products from it,
- cadmium
0.05
Vegetable oils (all types), vegetable oil fractions, processed products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); Oils (fats), hydrogenated, refined, deodorized; Margarines Special-purpose fats, including culinary, confectionery, and baking fats; Milk fat substitutes; Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes, spreads and mixes melted vegetable fat, vegetable oil-based sauces, mayonnaises, mayonnaise sauces creams on vegetable oils
 
0.2
Vegetable-creamy and vegetable-fatty spreads, melted vegetable-creamy and vegetable-fatty mixes (with cocoa products); Edible fat from fish and marine mammals and fish oil as dietary (therapeutic and preventive) nutrition
- mercury
0.05
Refined products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); refined deodorized hydrogenated oils (fats); margarines; special purpose fats, including culinary, confectionery, and baking fats; Milk fat substitutes; cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes, spreads and mixes melted vegetable fat, vegetable oil-based sauces, mayonnaises, mayonnaise sauces , creams on vegetable oils), oilseeds
 
0.2
Vegetable-creamy spreads and melted vegetable-creamy mixtures with cocoa products
- copper
0.1
Vegetable oils (all types) and their fractions, refined mixtures of refined oils; margarines, vegetable-fat spreads, melted vegetable-fat mixtures (except margarines, spreads and melted mixtures with the addition of cocoa products)
Pesticides - HCH ( , , isomers)
0.05
Vegetable oils (all types) and their fractions, refined mixtures of refined oils; Refined products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); Oils (fats), hydrogenated, refined, deodorized; margarines; Special-purpose fats, including culinary, confectionery, and baking fats; Milk fat substitutes; cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes, spreads and mixes melted vegetable fat, vegetable oil-based sauces, mayonnaises, mayonnaise sauces creams on vegetable oils
- DDT and its metabolites
0.1
Vegetable oils (all types) and their fractions, refined mixtures of refined oils; Refined products of vegetable oils and animal fats, including fish fats, transesterified refined deodorized oils (fats); refined deodorized hydrogenated oils (fats); margarines; special purpose fats, including culinary, confectionery, and baking fats; milk fat substitutes; cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered lauric-type cocoa butter substitutes, spreads and mixes melted vegetable fat, vegetable oil-based sauces, mayonnaises, mayonnaise sauces creams on vegetable oils)
 

Persyaratan Kakao dan Produk berbahan dasar Kakao pada regulasi teknis penggunaan aditif makanan antara lain:

Hygienic standards for the use of antioxidants
Nutritional Supplement (E Index)
Food products
Maximum level in production
Isopropyl citrate mixture (E384)
Vegetable oils, special-purpose fats, milk fat substitutes, melted mixes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempering cocoa butter substitutes, non-lauric cocoa butter, lauric-type cocoa butter substitutes, lard, lard , fat of fish and marine mammals
200 mg / kg
Rosemary extracts (E392), calculated on the sum of carnosol and carnosic acid
Vegetable oils (except olive oil), specialty fats, melted butter substitutes, melted mixes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered cocoa butter substitutes, non-lauric type, non-tempered lauric type cocoa butter substitutes with a content of polyunsaturated fatty acids of more than 15 vol.% of the total amount of fatty acids intended for the production of food products without heat treatment
30 mg / kg (per fat product)
 
Hygienic standards for the use of glaziers
Nutritional Supplement (E Index)
Food products
Maximum level in production
Mineral oil (high viscosity) E905d
Cocoa products, chocolate products, including imitated and chocolate substitutes
2 g / kg
 
Food products in the production of which the use of dyes is not allowed: cocoa products, chocolate ingredients in confectionery and other products;
 
Food products in the production of which certain dyes are allowed
Name of food products
Name of additive
Maximum level in production
Margarines, special fats appointments, milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered cocoa butter substitutes, non-lauric type cocoa butter, non-tempered cocoa butter substitutes, lauric type
Annatto (E160b, biksin, norbiksin)
Carotene (E160a)
Curcumin (E100)
10 mg / kg 
 
25 mg / kg
5 mg / kg (determined by total curcumin)
 
Hygienic regulations for the use of dyes
Nutritional Supplement (E Index)
Food products
Maximum level in production
Annatto extracts (E160b, biksin, norbiksin)
Margarines, spreads and blends melted, specialty fats, milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempered non-tempered cocoa butter substitutes, non-tempered cocoa butter substitutes, lauric-type cocoa butter, dehydrated fats
10 mg / kg 
 
Hygienic Standards for the Use of Sweeteners
Nutritional Supplement (E Index)
Food products
Maximum level in production
Aspartame (E951)
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
2 g / kg
2 g / kg
Aspartame-acesulfame salt (E962) - the maximum level in the product:
acesulfame potassium - AC, aspartame - AS 
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
1 g AC / kg
500 mg AC / kg
 Acesulfame Potassium (E950)
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
1 g / kg
500 mg / kg
Polyhydric alcohols-polyols:
maltitol and maltitol syrup (E965),
isomalt (E953),
mannitol (E421),
sorbitol (E420),
xylitol (E967),
lactitol (E966),
erythritol (E968)
Confectionery: sweets incl. caramel, sugar-free cocoa products
According to the TD
Neohesperidin dihydrochalcon (E959)
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
150 mg / kg
100 mg / kg
Neotam (E961)
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
65 mg / kg
65 mg / kg
Saccharin and its salts of sodium, potassium and calcium (E954) - individually or in combination in terms of saccharin
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
300 mg / kg
500 mg / kg
Sucralose (E955, trichlororgalactosaccharose)
Confectionery with reduced calorie content or without added sugar:
- based on starch
- based on cocoa, dried fruit
 
 
1 g / kg
800 mg / kg
Thaumatin (E957)
Confectionery based on cocoa and dried fruits with reduced calorie content or without added sugar
50 mg / kg
 
Hygienic standards for the use of stabilizers, emulsifiers, fillers and thickeners
Nutritional Supplement (E Index)
Food products
Maximum level in production
Sorbitans, esters of sorbitol and fatty acids, SPENs:
sorbitan monostearate (E491, SPEN 60),
sorbitan tristearate (E492, SPEN 65), sorbitan monolaurate (E493, SPEN 20),
sorbitan monooleate (E494, SPEN 80),
sorbitan monopalmitate (E495, SPEN 40), individually or in combination
Cocoa-based sweets, chocolate (only E492)
10 g / kg
Ammonium phosphatidyl acid salts- (ammonium phosphatides, E442)
Cocoa and Chocolate
Cocoa based candies
10 g / kg
10 g / kg
Polyglycerol esters and inter-esterified ricinol esters acids (Polyglycerol polyiricinolate, E476)
Sugar confectionery based on cocoa and chocolate, chocolate icing
5 g / kg
 
Food products for which both a list of food additives used "according to TD" and acceptable levels of their use are established
Food products
Nutritional Supplement (E Index)
Maximum level in production
Cocoa and Chocolate Products
Citric Acid (E330)
5 g / kg
 
Lecithins, phosphatides (E322)
according to TD
 
Tartaric acid (E334)
5 g / kg
 
Glycerin (422)
according to TD
 
Mono - and diglycerides of fatty acids (E471)
according to TD
 
Esters of glycerol and citric and fatty acids (E472c)
according to TD
 
Calcium carbonate (E170)
Sodium carbonate (E500)
Potassium carbonate (E501)
Ammonium carbonate (E503)
Magnesium carbonate (E504)
Sodium hydroxide (E524)
Potassium hydroxide (E525)
Calcium hydroxide (E526)
Ammonium hydroxide (E527)
Magnesium hydroxide (E528)
Magnesium Oxide (E530)
70 g / kg of dry fat-free substance in terms of calcium carbonates
 
Gum arabic (E414)
Pectins (E440)
(only when used as a glazing agent)
according to TD
 

Persyaratan Pelabelan dan Kemasan:

Pelabelan dan kemasan produk kakao mengacu pada persyaratan pelabelan yang ditetapkan pada Regulasi Teknis TR CU 022/2011.

Persyaratan wajib berikut ini berlaku untuk makanan kemasan, penandaan harus mencakup yang berikut:

  • nama
  • bahan
  • kuantitas
  • tanggal produksi
  • tanggal kadaluarsa
  • persyaratan penyimpanan
  • data tentang pabrikan, surat kuasa atau importir
  • pembatasan penggunaan
  • informasi gizi
  • informasi tentang GMO

Penandaan sertifikasi atau deklarasi EAC

  • Penandaan harus dicetak dalam bahasa Rusia atau dalam bahasa resmi negara anggota EAEU.
  • Penandaan makanan dalam kemasan dapat mencakup informasi tambahan, termasuk merek dagang, informasi tentang pemilik tunggal merek dagang, asal atau penandaan CE.
  • Minuman bebas alkohol yang mengandung lebih dari 150 mg / l kafein atau tanaman obat dan ekstraknya, yang jumlahnya cukup untuk pencapaian efek toning, harus ditandai dengan label yang sesuai "Konsumsi tidak direkomendasikan untuk anak di bawah 18 tahun , wanita hamil dan menyusui, serta orang yang menderita iritabilitas syaraf, insomnia atau hipertensi ".
  • Komponen bahan makanan harus ditunjukkan dalam urutan frekuensi yang menurun.
  • Makanan yang diidentifikasi menurut label harus memastikan klasifikasi makanan serta deskripsi yang benar dan dapat dibedakan dari makanan lain.
  • Dilarang menyebutkan bahan apa pun yang tidak ada dalam penandaan.
Khusus untuk kakao, jenis komopnen produk namanya dapat diganti dengan jenis produk makanan (Types of components, the names of which can be replaced by the names of the types of food products):
Component Types
Names of types of food products
Pressed, extraction or refined cocoa butter
Cacao butter
 

Standards.

Standar kakao berikut dapat dijadikan acuan dalam menentukan mutu kakao:
Cocoa Powder Technical conditions
Canned milk. Cocoa with condensed milk and sugar. Technical conditions
Cocoa butter substitutes. Technical conditions
Prefabricated chocolate production. Cocoa mass. Technical conditions
Prefabricated chocolate production. Cocoa oil. Technical conditions
Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical conditions
Prefabricated chocolate production. Ground cocoa shell. Technical conditions
 
 
Cocoa butter substitutes. Method for determining the composition of triglycerides
Cocoa butter substitutes. Method for determining the mass fraction of solid triglycerides
Cocoa butter substitutes. Method for determining compatibility with cocoa butter
Cocoa Beans. Determination of moisture content (conventional method)
Cocoa Beans. Cutting control