Revision of Standards for Chocolates by FSSAI

Notification for Revision of Standards for Chocolates by

FSSAI

On 15th May 2017, the Food Safety and Standard Authority of India (FSSAI) issued a notification stating

that standards earlier set for chocolate production business have been revised. New standards have also

been included for two chocolate categories. These amendments and revisions came to be known as the

Food Safety and Standards (Food Products Standards and Food Additives) Fourth Amendment

Regulations, 2017. All the FBOs are required to comply with these new amendments and revisions latest

by January 1st, 2018. Hi there,

 Procedure to FSSAI Registration
 
Our Expert team will draft & file the application with the FSSAI Department & will
follows-up with FSSAI Department. For more information contact our customer
care on 8448 444 985 or info@corpseed.com.
 

APPLY NOW

FSSAI Revisions

The FSSAI revisions pertain to the earlier standards set for the usage of vegetable fat in chocolates. The

earlier standards did not allow the use of vegetable fats in chocolates with the only exception of cocoa

butter. As per the revised standards, the agency has allowed the use of vegetable fats in chocolates

conforming to the CODEX and other international practices. FSSAI has stipulated that the use of

vegetable fat in the chocolates must not exceed more than 5 percent of the finished product. While using

vegetable fat, the FBO must also adhere to other regulations regarding its source and use in the

chocolates.

Vegetable Fats Labelling

The Food Safety and Standard Authority of India has also specified the declaration of label on the

chocolate packaging that must mention the quantity of vegetable fat used in the chocolate production.

If a chocolate packet contains vegetable fats other than cocoa butter, its label must carry the legal

declaration in bold as under-

“CONTAINS VEGETABLE FAT IN ADDITION TO COCOA BUTTER”

Vegetable Fats Standards

The vegetable fats can be used as single or multiple ingredients in the chocolate manufacturing process

but they are required to comply with the following standards -

The Vegetable Fats should be able to mix with cocoa butter in any proportion and must be

compatible with crystallization temperature, melting point, need for tempering phase and melting rate
 and other physical properties.

The Vegetable fats used in the chocolate must be non-lauric which means that the fats are rich in

symmetrical monounsaturated triglycerides. This must belong to the type POSt (palmitic acid -oleic

acid stearic acid), POP (palmitic acid -oleic acid- palmitic acid) and StOSt (stearic acid -oleic acid-

stearic acid).

The vegetable fats being used in chocolates must be acquired by the process of fractionation and/or

refining that excludes triglyceride structure enzymatic modification in conformation with above

standard.

Permitted Vegetable Fats

The vegetable fats that have been permitted to be used in the chocolates and obtained from plants as an

equivalent of cocoa butter are as follows-

Sal (Shorearobusta)

Mango kernel (Mangiferaindica)

Kokum gurgi (Garcinia indica)

Mahua Oil (Bassialatifolia or B. longifolia)

Palm oil (Elaeisguineensis and Elaeisolifera)

Phulwara fat (Madhucabutyracea)

Dhupa Fat (Vateriaindica)

Dharambe fat (Garcinia cambogia)

FSSAI adds new Standards for Covertures and Praline

Chocolate Categories
Praline- This is a popular chocolate variety that is made in a single mouthful size. The chocolate

component and its amount should not be less than 25 percent of the total weight of the product.
Moreover, the product shall either contain a single or filled chocolate or a blend of chocolates for which

regulations have clearly specified the standards.

Coverture- This is another popular variety of chocolates that are considered to be very high in quality.

The amount of cocoa butter found in these chocolates is more than any other variety. As per FSSAI

guidelines, the total amount of cocoa solids or dry matter in coverture chocolate must not be less than

35% of total cocoa solids. Out of this 35 %, cocoa butter cannot be less than 31% and fat-free cocoa

solids should not be less than 2.5%. This chocolate product is also permitted by the FSSAI to contain

artificial sweeteners. But it has to be specified in the regulations’ Appendix A. The labelling declarations

on its label must be in compliance with the Food Safety and Standards (Packaging and Labelling)

Regulations, 2011.

After the addition of these standards for Proline and Couverture Chocolate categories, FSSAI has

standardized the manufacturing process of all ten varieties of chocolates. These are Milk Covering

Chocolate, Milk Chocolate, Plain covering chocolate, Plain Chocolate, White Chocolate, Composite

Chocolate, Blended chocolate, Coverture, and Praline.

The Chocolates can have following optional ingredients-

FSSAI has permitted the use of following ingredients in chocolates on optional basis-

Minerals and Vitamins

Permitted Stabilizing and Emulsifying Agents

Condiments and spices and their extracts

Edible Salts

Permitted Buffering and Sequestering Agents

Have Legal Questions?

Get help from an experienced legal adviser. Schedule your consultation at a time
that works for you and it’s absolutely FREE.

N
 Name

Email

Mobile Number.

Request Callback

Connect With Us

   

Latest Services
 Business Monthly
 Business Yearly
 Conversion of Private limited company to Section 8
 BUREAU OF INDIAN STANDARDS (BIS) REGISTRATION
 Producer Company Registration
 How to Write a Business Plan | How to Create a Business Plan
 Siddha Manufacturing license
 Certification
 Patent & Trademark
 Ayush Ayurveda

Recent Blogs
 World cup 2019 first Hat-trick by Mohammed majestic Shami
 Zomato Partner Registration | Zomato Registration | How to Register Restaurant in Zomato |
Documents Required | Commission Fee
 Zomato Partner Registration | Zomato Registration | How to Register Restaurant in Zomato |
Documents Required | Commission Fee
 Zomato Partner Registration | Zomato Registration | How to Register Restaurant in Zomato |
Documents Required | Commission Fee
 Zomato Partner Registration | Zomato Registration | How to Register Restaurant in Zomato |
Documents Required | Commission Fee
 Zomato Partner Registration | Zomato Registration | How to Register Restaurant in Zomato |
Documents Required | Commission Fee
  Center Government Reduces ESI Contribution Rate to 4% - June 2019 Update | Corpseed
 HOW TO GET HEALTH TRADE LICENSE?
 How to obtain Eating House License?
 Online Vendor Registration Process for Swiggy

Legal Guide
Download legal guide on how to successfully start and manage business in India & achieve 100% compliance.

Enter Email Id...

Enter Mobile Number

Download

Related Services

Proprietorship Firm
 3000

APPLY NOW READ MORE

Proprietorship is the easiest business  entity under which an individual can run a business. Sole
proprietorship  is referred to an individual who owns the  business  and is generally responsible for its
debts.

Get helpful tips and info from our newsletter!

Type Your Email Here... Submit

Go to Knowledge Centre
 info@corpseed.com

 +91-8448 444 985

 F-39, Sector 6, Noida, Uttar Pradesh.

ABOUT COMPANY

Knowledge Centre

Become A Partner

Contact Us

About Us

Join our team

COMPANY POLICIES

Privacy policy

Terms and conditions

Refund policy

Law Updates

SiteMap

POPULAR SERVICES

GST Registration

Proprietorship Firm

Trademark Registration

FSSAI Basic Registration

Private Limited Company

Use of Corpseed services is subject to our Terms of Service and Privacy Policy.

   