standard prescribes the requirements for cocoa intended for human consumption.
Recommendations relating to storage are given in Appendix A.
powder is the final product obtained by mechanical pulverization of cocoa
powder press cake. Cocoa powder may be alkalised or non-alkalised (natural).
process whereby a suitable alkalising agent is introduced to the cocoa
beans or cocoa nibs, or cocoa mass or cocoa press cake to raise the pH
to desired level.
is an alkaline sustance used to raise the
pH or to reduce the acidity. The salt can be carbonates, hydroxides or
bicarbonates of sodium, potassium, magnesium or ammonium.
Alkalised cocoa powder,
is the product obtained from alkalised
cocoa nibs or cocoa liquor or cocoa press cake.
the seeds of the cocoa tree (Theobroma cacao L.). Commecially and for
the purpose of this Malaysian Standard the term refers to the whole seed
which has been fermented and dried.
the fat obtained from cocoa nib (see MS 1118, ‘Specification for Malaysian
mass (cocoa liquor),
is the fat obtained by the mechanical disintegration
of cocoa nib without removal or addition of any of its constituents.
the product obtained from cocoa beans which have been cleaned and freed
from shell and germs as thoroughly as it is technically possible.
is the product obtained by partial removal of fat from cocoa nib or cocoa
mass by mechanical means.
is any substance other than cocoa powder,
in excess of permissible levels.
is the product obtained from cocoa liquor
or cocoa press cake without alkalisation.
materials shall be of two types namely high fat, and low fat powder abbreviated
as HF LF as in Table 1.
1. Types of cocoa powder
content (residual cocoa butter on moisture free basis) % by weight
ESSENTIAL COMPOSITION AND QUALITY FACTORS
Composition and requirements for natural and alkalised cocoa powder (Table
Maximum level on the cocoa fraction (ppm)
hygienic practices shall comply with all the relevant statutory requirements
or regulation relating to food processing, packaging, handling and hygiene
currently enforced in Malaysia.
the extent possible in good manufacturing practice, the cocoa powder shall
be free from foreign matter.
tested by appropriate methods of sampling and examination, the products
shall not contain pathogenic micro-organisms or any substance originating
from micro-organisms in amounts which may represent a hazard to health.
PACKING AND LABELLING
material shall be packed in clean, sound and suitable packing material
as tinplate, glass, cellophane bags, metal foil, plastic films, laminates
or other materials which are acceptable, sealed airtight and moisture-proof.
quantities less than 1 kg or more than 50 g packages should conform to
any of the following quantities by nett weight: 50 g, 100 g, 250 g, 500
g, 750 g or 1,000 g. Other sizes to be agreed upon between the relevant
following particulars shall be marked legibly and indelibly on the label
of the container.
name of the product described under 2.1 of the standard shall be:
natural cocoa powder’ or Alkalised cocoa powder’
and address of the manufacturer, packer and distributor.
identification, batch or code number shall be embossed or otherwise permanently
marked to identify the producing factory and the lot.
weight shall be declared in metric units.
fat content value.
packages and containers may, by prior arrangement with the Standards and
Industrial Research Institute of Malaysia be marked with the SIRIM Certification
Analysis shall be carried out in accordance laid down in MS 1119, ‘ Method
of analysis for Malaysian cocoa powder and Malaysian cocoa butter’. For
bacteriological examinations samples shall as far as possible, consists
of complete unopened packages.
Quality of reagents
Unless specified otherwise pure chemials and distilled water (see MS 510,
‘Specification for water for laboratory use’) shall be employed in analysis
Sampling procedure of Malaysian cocoa powder to be in accordance with
product shall in all other aspects comply with the requirements of the
legislations currently enforced in the country.
on testing, each of the samples if found to contorm to the requirements
specified in this specification, the lot, batch, consignment from which
the samples have been drawn, shall be deemed to comply with the standard
_______, ‘Method of sampling for Malaysian cocoa powder and Malaysian cocoa
butter’ (under prepareation.
871 : 1988
Guide to storage
optimal conditions for storage are:
low relative humidity of the surrounding air, if possible under 50%.
temperature not exceeding 20° C and preferably between 15° C and 18° C, fluctuations
in temperature should e avoided.
wee-lit rooms, free of insects, rodents and other vermin.
of strong smelling foreign odours.
not stack higher than 20 bags.
at an adequate distance from both walls and floor.