Lain-Lain Bahasa Soalan Lazim Borang Kepuasan Pelanggan

280. White chocolate 

  1. White chocolate shall be the product prepared from cocoa butter, sugar, with or without milk components, and other food.
  2. White chocolate
    • may contain not more than 5 per cent of milk fat or edible vegetable fat other than cocoa butter; and
    • shall comply, in its water-free, fat-free and alkali-free content, with subregulation 276(2).
  3. White chocolate may contain permitted flavouring substance and permitted food conditioner including
    • lecithin in a proportion not exceeding 0.8 per cent;
    • monoglycerides and diglycerides in a proportion not exceeding 0.5 per cent;
    • polyglycerol polyricinoleate, in a proportion not exceeding 0.5 per cent if the total emulsifier content of the chocolate does not exceed 1.5 per cent; and
    • beeswax, candelilla wax, shellac or carnauba wax as permitted glazing agent in a proportion not exceeding 500 mg/kg.

[Am. P.U.(A) 306/09]

Codex Commodity Standard

Back to Food Regulations 1985

Modified: November 1, 2016 at 11:39 am