KENYA STANDARD KS 998: 2019

ICS 67.190

APPROVED
2019-07-23

Chocolates — Specification
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© KEBS 2019 Second Edition, 2019

 KS 998: 2019

TECHNICAL COMMITTEE REPRESENTATION

The following organizations were represented on the Technical Committee:

University of Nairobi — Department of Food Technology

Ministry of Health — Public Health Department
Nestle Foods (K) Ltd.
Consumer Information Network
Kenya Industrial Research and Development Institute (KIRDI)
Cadbury (K) Ltd.
Mini Bakeries (Nairobi) Ltd.
Proctor and Allan (EA) Ltd.
Jomo Kenyatta University of Agriculture and Technology
Government Chemist’s Department
Carlton Products (E.A.) Ltd.
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Kenya Bureau of Standards — Secretariat

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REVISION OF KENYA STANDARDS

In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards,
are welcome.

© Kenya Bureau of Standards, 2019

Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of the Laws of Kenya, copyright
subsists in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing
from the Managing Director.

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 KENYA STANDARD KS 998: 2019
ICS 67.190
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Chocolates — Specification
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KENYA BUREAU OF STANDARDS (KEBS)

Head Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031
E-Mail: info@kebs.org, Web:http://www.kebs.org

Coast Region Lake Region Rift Valley Region

P.O. Box 99376, Mombasa-80100 P.O. Box 2949, Kisumu-40100 P.O. Box 2138, Nakuru-20100
Tel.: (+254 041) 229563, 230939/40 Tel.: (+254 057) 23549, 22396 Tel.: (+254 051) 210553, 210555
Fax: (+254 041) 229448 Fax: (+254 057) 21814

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 KS 998: 2019

Foreword

This Kenya Standard was developed by the Technical Committee on Cocoa and Cocoa Products under the
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya
Bureau of Standards.

Chocolates are cocoa products obtained from the manufacture of one or more of the following: cocoa nib,
cocoa mass, cocoa press cake, cocoa powder, with or without addition of cocoa butter or permitted
ingredients and additives.

Various types of chocolates are available on the market depending on its use. Chocolate is used as a basic
ingredient (raw material) or an additive for flavour in the food industry.

Many unknowing consumers have been made to believe that any confectionery containing some chocolate is
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“Chocolate” through misleading labels.

This standard clearly defines what should be labelled “Chocolate” and the minimum chocolate content it
should contain.

This Third Edition has been made necessary because the corresponding Codex Standard was revised. The
revision incorporates new Codex levels of various compositional requirements of various types of
chocolates. It adds new requirements in labelling declarations of such additives as non-nutritive sweeteners.
New levels of various other ingredients and test method have been incorporated. A clause on disposal has
been added. Aflatoxin levels have been reviewed.

This standard cancels and replaces KS 998:2008, Chocolates — Specification which has been technically
revised

During the preparation of this standard, reference was made to the following documents:

Codex Stan 87: 1981, 2016 Revision 1] Codex Standard for chocolate.

Codex Stan 142:1983, Codex Standard for composite and filled chocolate.

Acknowledgement is hereby made for the assistance derived from these sources

iv © KEBS 2019 — All rights reserved

 KENYA STANDARD KS 998: 2019

Chocolates — Specification

1 Scope

This Kenya Standard specifies the requirements and methods of test for the various types and forms of
chocolates processed for human consumption.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
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CODEX STAN 234, Recommended methods of analysis and sampling

KS 38, Plantation (mill) white sugar — Specification

KS 299, Specification for wrought aluminium and aluminium alloys, extruded bars, round tube and sections

KS 344, Honey — Specification

KS 345, Glucose syrup — Specification

KS 436-1, Cocoa powder — Specification Part 1: Unsweetened cocoa powder

KS 436-3, Cocoa powder — Test methods

KS 05-1051, Guide on maximum limits of pesticide residues in foods

KS 1701, Refined white sugar — Specification

KS 1702, Brown sugar — Specification

KS 1812-2, Cocoa and cocoa products — Test methods Part 2: Determination of moisture

KS 1812-3, Cocoa and cocoa products — Test methods Part 3: Determination of water-insoluble, water
soluble and acid-insoluble ash

KS 1812-4, Cocoa and cocoa products — Test methods Part 4: Determination of pH.

KS 1812-7, Cocoa and cocoa products — Test methods Part 7: Determination of crude fibre soluble and
acid-insoluble ash

ISO 21748, Guidance for the use of repeatability, reproducibility and trueness estimates in measurement
uncertainty evaluation

ISO 12193, Animal and vegetable fats and oils -- Determination of lead by direct graphite furnace atomic
absorption spectroscopy

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 KS 998: 2019

AOAC 986.15, Arsenic, Cadmium, Lead, Selenium, and zinc in human and pet foods — Multielement
method

KS CODEX STAN 54, Codex standard for powdered dextrose (icing dextrose)

KS CODEX STAN 192, Codex general standard for food additives

KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice

KS ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of
Salmonella spp.

KS ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and
G2 in cereals, nuts and derived products — High-performance liquid chromatographic method
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ISO 16654 Microbiology of food and animal feeding stuffs ― Horizontal method for the detection of
Escherichia coli O157

ISO 6888-1, Microbiology of food and animal feeding stuffs ― Horizontal method for the enumeration of
coagulase-positive staphylococci (Staphylococcus aureus and other species) ― Part 1: Technique using
Baird-Parker agar medium

ISO 6579-1, Microbiology of the food chain ― Horizontal method for the detection, enumeration and
serotyping of salmonella ― Part 1: Detection of salmonella spp.

ISO 4833-1, Microbiology of the food chain ― Horizontal method for the enumeration of microorganisms ―
Part 1: Colony count at 30 degrees C by the pour plate technique

ISO 15141, Cereals and cereal products ― Determination of ochratoxin A ― High performance liquid
chromatographic method with immunoaffinity column cleanup and fluorescence detection

KS EAS 38, Labelling of pre-packaged foods — Specification

CAC/GL 75, Guidelines on substances used as processing aids

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply:

3.1
chocolate
a homogeneous product obtained by an adequate manufacturing process from one or more of the following
cocoa materials; cocoa nib, cocoa mass, cocoa press cake, cocoa powder including fat reduced cocoa
powder, with or without the addition of cocoa butter, vegetable fat with or without permitted optional
ingredients, and/or flavouring agents. It is defined hereunder and complying with the compositional
requirements of this 3.1.

3.1.1
unsweetened chocolate
without the addition of sugars (3.1.2)
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 KS 998: 2019

3.1.2
couverture chocolate
with the addition of sugar (3.1.3) and which is suitable for covering purposes

3.1.3
sweet (plain) chocolate
with the addition of sugars (3.1.4)

3.1.4
milk chocolate
a product made of addition of milk ingredients in their natural proportions, except that milk fat may be added,
or removed with the addition of sugars and milk solids (3.1.5)

3.1.5
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milk couverture chocolate

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With the addition of sugars and milk solids (3.1.6) and which is suitable for covering purposes

3.1.6
milk chocolate with high milk content
with the addition of sugars and milk solids (3.1.7)

3.1.7
skimmed milk chocolate
with the addition of sugars and skimmed milk solids (3.1.8)

3.1.8
skimmed milk couverture chocolate
with the addition of sugars and skimmed milk solids (3.1.9) and which is suitable for covering purposes

3.1.9
cream chocolate
with the addition of sugars and cream and milk solids (3.1.10)

3.1.10
chocolate vermicelli
cocoa products obtained by mixing, extrusion and hardening technique which gives unique, crisp textural
properties to the product. With addition of sugars (3.1.11) and which is in the form of short, cylindrical grains

3.1.11
chocolate flakes
with the addition of sugars (3.1.12) and which is in the form of flakes

3.1.12
milk chocolate vermicelli
with the addition of sugars and milk solids (3.1.13) and which is in the form of grains

3.1.13
milk chocolate flakes
with the addition of sugars and milk solids (3.1.14) and which is in the form of flakes

3.1.14
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 KS 998: 2019

family milk chocolate

with addition of sugars and milk solids. Contain not less than 20 % cocoa solids, a minimum of 2.5 % fat-free
cocoa solids, not less than 20 % milk solids and a minimum of 5 % milk fat.

3.1.15
flavoured chocolate
is one of the chocolates defined in 3.1.1 through 3.1.10 to which flavouring agents, as permitted in 4.3, have
been added in amounts such as to impart to the final product the organoleptic characteristics claimed in the
name of the food

3.1.16
composite chocolate
is one of the chocolates defined in 3.1.1 to 3.1.17 and the corresponding flavoured chocolates as defined in
4.2 to which have been added edible substances, excluding flour, starch unless contained in a permitted
ingredient
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3.1.17
filled chocolate
is a product covered with one or more of the chocolates defined in 3.1, the centre of which is clearly distinct
through its composition from the external coating. Filled chocolate does not include flour confectionery,
pastry and biscuit products

4 General requirements

4.1 Flavoured chocolate

4.1.1 Coffee-chocolate

Coffee-chocolate shall contain not less than 1 % m/m roasted ground coffee or the corresponding amount of
soluble coffee.

4.1.2 Other flavoured chocolate types

Other flavoured chocolate types shall contain sufficient amount of flavouring agents for imparting to the final
product the organoleptic characteristics claimed in the name of the food.

4.2 Composite chocolate

4.2.1 Composite chocolate shall contain not less than 60 % m/m of chocolate as defined in 3.1.1 to 3.1.17
and Clause 4.

4.2.2 Composite chocolate shall contain one or more edible substances excluding starch and flour.

4.2.3 Added substances are subject to the following maximum limits:

a) Added in the form of visible and separate pieces: 40 % m/m.

b) Added in a form so as to be in practice indiscernible: 30 % m/m.

c) Added both in the form of visible and separate pieces and in a form so as to be in practice
indiscernible: 40 % m/m.
4 © KEBS 2019 — All rights reserved
 KS 998: 2019

4.2.4 The balance of the product in each case being chocolate as defined in 3.1.1 to 3.1.17.

4.3 Filled chocolate

4.3.1 Coating

4.3.1.1 The coating shall be made of chocolate that meets the requirements of one or more of the chocolate
types listed in 3.1.1 to 3.1.17.

4.3.1.2 The coating may contain the ingredients stated under 4.2 and 4.3.2.

4.4.1.3 The amount of chocolate component of the coating shall be not less than 40 % of the total weight of
the finished product.
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4.3.2 Centre
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The products and/or ingredients used to make up the centre shall comply with the requirements of the Kenya
Standards concerning them.

5 Essential composition and quality factors

5.1 The various types of chocolates shall comply with the requirements in Table 1 when tested in
accordance with the methods given therein.

Table 1 — Composition (% calculated on the dry matter in the product)

Product/Constituents Cocoa Fat-free Total Milk fat. Fat-free Total, % Sugars,

butter, % cocoa cocoa % min. milk min. % max.
a
min. solids, solids, solids
% min. % min. % min.
3.1.1 Chocolate 18 14 35 GMP GMP GMP GMP
3.1.2 Unsweetened
b
chocolate 50 - 58 GMP GMP GMP GMP GMP GMP
3.1.3 Couverture
chocolate 31 2.5 35 GMP GMP GMP GMP
3.1.4 Sweet (plain)
chocolate 18 12 30 GMP GMP GMP GMP
3.1.5 Milk chocolate GMP GMP GMP GMP GMP GMP GMP
3.1.6 Milk couverture
chocolate GMP 2.5 25 3.5 10.5 31 55
3.1.7 Milk chocolate GMP 2.5 25 2.5 - 3.5 12 - 14 25 55
3.1.8 Skimmed milk
chocolate GMP 2.5 2.5 Max.0.5 14 25 55
3.1.9 Skimmed milk
couverture chocolate 31 2.5 35 Max. 0.5 12 - 14 31 55
3.1.10 Cream chocolate GMP 2.5 2.5 7 3 - 14 25 55
3.1.11 Chocolate vermicelli 12 14 32 GMP GMP GMP GMP
3.1.12 Chocolate flakes 12 14 30 GMP GMP GMP GMP
3.1.13 Milk chocolate GMP 2.5 20 3 12 12 66
vermicelli
3.1.14 Milk chocolate flakes GMP 2.5 20 3 12 12 66
a
In their natural proportions.
b
Good Manufacturing Practice.

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 KS 998: 2019

6 Food additives

6.1 Flavourings

The flavourings used in products covered by this standard should comply with the guidelines for the use of
flavourings given in CAC/GL 66.

6.2 Sweeteners

Application of un-natural sweeteners in the production process and used shall comply with Ministry of Health
Regulations.

7 Contaminants
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7.1 Pesticide residues

Pesticide residues in chocolates shall not exceed maximum residue limits as established by the Codex
Online guideline for pesticide residue in food.

7.2 Microbiological limits

Chocolates shall be prepared and handled in a hygienic manner in accordance with EAS 39 and shall
comply with the microbiological limits stipulated in Table 3 when tested in accordance with the methods
specified therein.

Table 3 — Microbiological limits for chocolate

SL/No Micro-organism Maximum limit Test method

i. E. Coli, per g Absent ISO 16654

ii. Staphylococcus aureus, per g Absent ISO 6888-1

iii. Salmonella, per 25 g Absent ISO 6579-1

2
iv. Yeast and moulds, per g 10 ISO 4833-1

7.3 Heavy metal contaminants

Chocolates shall be prepared and handled in a hygienic manner in accordance with EAS 39 and shall not
contain heavy metal contaminants exceeding the limits stipulated in Table 4, when tested according to the
Atomic Absorption Spectrophotometer (AAS) method.

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 KS 998: 2019

Table 4 — Maximum limits for heavy metal contaminants for chocolate

SL/No Heavy metal Maximum limit Test method

mg/kg
i. Arsenic (As) 0.5 ISO 21748
ii. Lead (Pb) 0.5 ISO 12193
iii. Cadmium (Cd) 0.5 AOAC 986.15

7.4 Mycotoxins

Chocolates shall comply with the mycotoxin limits when tested in accordance with the methods specified
therein given on the Table 4.
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Table 4 ― Mycotoxin limits for chocolate

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SL/No Type of mycotoxin Maximum limit, Test method

ppb
i) Total aflatoxin B1+B2+G1+G2 10 ISO 16050

ii) Aflatoxin B1 5
iii) Orchratoxin 10 ISO 15141

8 Weights and measures

The weight and fill of chocolate shall comply with the weights and measures regulations.

9 Packaging

Chocolate shall be packaged in food grade containers that secure the integrity and safety of the product.

10 Labelling

In addition to the labelling requirements in KS EAS 38, in particular the following specific declarations shall
be legibly and indelibly marked on each label:

a) the name of the product;

b) net weight in g or kg;

c) list of ingredients in descending order of proportion;

d) expiry date;

e) instructions for use;

f) conditions of storage;

g) country of origin;
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 KS 998: 2019

h) lot/batch number;

i) Irradiation status where applicable; and

j) Status where applicable.

11 Sampling

Sampling of chocolates shall be done in accordance with CODEX STAN 234.

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