Umum
Di Kyrgyzstan, kakao dan produk berbahan dasar kakao (produk turunanya) termasuk dalam salah satu produk makanan, oleh karena itu persyaratan mutu kakao di Kyrgyzstan 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 |
Cocoa products, chocolate and chocolate products, flour confectionery |
25 |
|
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. |
25 |
|
Indicators |
Allowed Levels |
Notes |
|
The number of mesophilic aerobic and facultative |
1x10 |
Cocoa powder for industrial processing. |
|
|
1x10 |
Commodity Cocoa Powder |
|
Bacteria of the group of Escherichia coli |
0.01 |
Commodity cocoa powder, for industrial processing. |
|
Mold CFU / g, not more |
100 |
Cocoa Powder Cakes and pastries: with finishes (protein-whipped, such as soufflé, fruit, fondant, chocolate glaze, fatty, curd-cream, creamy, potato-like, with custard). |
|
Yeast |
100 |
Commodity cocoa powder, for industrial processing. |
|
Indicators |
Permissible |
Notes |
|
Toxic elements - lead |
0.3 |
Milk fat with the addition of cocoa products; Creamy-vegetable spread, creamy-vegetable melted mixture with the addition of cocoa products. |
|
- cadmium |
0.2 |
Concentrates of creamy vegetable melted mixture with the addition of cocoa products. |
Hygienic Food Safety Requirements
|
Indicators |
Permissible |
Notes |
|
- lead |
1,0 |
Cocoa beans and cocoa products; Honey |
|
- arsenic |
1,0 |
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
|
0.5 |
Cocoa Beans and Cocoa Products |
|
- DDT and his metabolites |
0.15 |
Cocoa Beans and Cocoa Products |
|
Mycotoxins - aflatoxin B |
0.005 |
Chocolate and products from it; Cocoa Beans and Cocoa Products |
|
Indicators |
Permissible |
Notes |
|
Toxic elements |
|
|
|
- lead |
0.1 |
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,. |
|
|
0.3 |
Melted vegetable-creamy and vegetable-fatty mixes (with cocoa products). |
|
- arsenic |
0.1 |
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. |
|
- cadmium |
0.05 |
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. |
|
|
0.2 |
Vegetable-fatty mixes (with cocoa products. |
|
- mercury |
0.05 |
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. |
|
|
0.2 |
Vegetable-creamy spreads and melted vegetable-creamy mixtures with cocoa products |
|
Pesticides - HCH ( , , isomers) |
0.05 |
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. |
|
- DDT and its metabolites |
0.1 |
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. |
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) |
Cocoa butter equivalents, SOS-type cocoa butter improvers, POP-type cocoa butter substitutes, non-tempering cocoa butter substitutes, non-lauric cocoa butter. |
200 mg / kg |
|
Rosemary extracts (E392), calculated on the sum of carnosol and carnosic acid |
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 |
|
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) |
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: |
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: |
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 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) |
70 g / kg of dry fat-free substance in terms of calcium carbonates |
|
|
Gum arabic (E414) |
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 |
