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163.124 White chocolate.

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[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR163.124]

[Page 515-516]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 163_CACAO PRODUCTS--Table of Contents
 
     Subpart B_Requirements for Specific Standardized Cacao Products
 
Sec.  163.124  White chocolate.

    (a) Description. (1) White chocolate is the solid or semiplastic 
food prepared by intimately mixing and grinding cacao fat with one or 
more of the optional dairy ingredients specified in paragraph (b)(2) of 
this section and one or more optional nutritive carbohydrate sweeteners 
and may contain one or more of the other optional ingredients specified 
in paragraph (b) of this section. White chocolate shall be free of 
coloring material.
    (2) White chocolate contains not less than 20 percent by weight of 
cacao fat as calculated by subtracting from the weight of the total fat 
the weight of the milkfat, dividing the result by the weight of the 
finished white chocolate, and multiplying the quotient by 100. The 
finished white chocolate contains not less than 3.5 percent by weight of 
milkfat and not less than 14 percent by weight of total milk solids, 
calculated by using only those dairy ingredients specified in paragraph 
(b)(2) of this section, and not more than 55 percent by weight nutritive 
carbohydrate sweetener.
    (b) Optional ingredients. The following safe and suitable 
ingredients may be used:
    (1) Nutritive carbohydrate sweeteners;
    (2) Dairy ingredients:
    (i) Cream, milkfat, butter;
    (ii) Milk, dry whole milk, concentrated milk, evaporated milk, 
sweetened condensed milk;
    (iii) Skim milk, concentrated skim milk, evaporated skim milk, 
sweetened condensed skim milk, nonfat dry milk;
    (iv) Concentrated buttermilk, dried buttermilk; and
    (v) Malted milk;
    (3) Emulsifying agents, used singly or in combination, the total 
amount of which does not exceed 1.5 percent by weight;

[[Page 516]]

    (4) Spices, natural and artificial flavorings, ground whole nut 
meats, ground coffee, dried malted cereal extract, salt, and other 
seasonings that do not either singly or in combination impart a flavor 
that imitates the flavor of chocolate, milk, or butter;
    (5) Antioxidants; and
    (6) Whey or whey products, the total amount of which does not exceed 
5 percent by weight.
    (c) Nomenclature. The name of the food is ``white chocolate'' or 
``white chocolate coating.'' When one or more of the spices, flavorings, 
or seasonings specified in paragraph (b)(4) of this section are used, 
the label shall bear an appropriate statement, e.g., ``Spice added'', 
``Flavored with ------ '', or ``With ------ added'', the blank being 
filled in with the common or usual name of the spice, flavoring, or 
seasoning used, in accordance with Sec.  101.22 of this chapter.
    (d) Label declaration. Each of the ingredients used in the food 
shall be declared on the label as required by the applicable sections of 
parts 101 and 130 of this chapter.

[67 FR 62177, Oct. 4, 2002]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 163, Section 124


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