DRAFT UGANDA STANDARD  
  DUS 1541  
First Edition  
2013 -mm-dd 
 
 
 Reference number  
DUS 1541: 2013  
© UNBS 2013   
  
Chocolate and chocolate products  — Specification  
 DUS 1541 : 2013  
ii © UNBS 2013  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its  correct application  
© UNBS 200 7  
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Uganda  
Tel: 256 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  DUS 1541:2013  
© UNBS 2013  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade  industry  and 
cooporatives  established under Cap 327 , of the Laws of Uganda.  UNBS is mandated to co -ordinate the 
elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements of t he World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, tr aders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommendi ng the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
Committee membership  
 
 DUS  1541 : 2013  
v  
 Chocolate and chocolate product — Specification  
1 Scope  
The draft Uganda standard specifies the requirements for methods of sampling and test for chocolate and 
chocolate products intended for human consumption. This standard does not apply to product to which 
chocolate is used as an enhancer.  
2 Normative references  
The following referenced documents are indispensable for the application 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.  
ISO 2451, Cocoa beans — Specification  
US 7, General standard for labelling of pre -packaged foods  
US 28, Code of Practice for hygiene in the food and drink manufacturing industry   
general standard for Food Additives (GSFA  
CAC/GL 21,Principles for the Establishment and Application of Microbiological Criteria for Foods  
US 217 -8/EAS 217 -8, Methods for microbiological examination of foods ─Part 8: Enumeration of yeasts and  
moulds  
US 738 , General standard for contaminants and toxins in food and feed  
US 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  
US ISO 7251  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 6579  Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp  
3 Description  
Chocolate is the generic name for the homogenous products complying with the descriptions below and 
summarized in Table 1. It i s obtained by an adequate manufacturing process from cocoa materials which may 
be combined with milk products, sugars and/or sweeteners, and other additives. Other edible foodstuffs, 
excluding added flour and starch  and animal fats other than milk fat, may  be added to form various chocolate 
products.  DUS 1541 : 2013  
vi © UNBS 2013  – All rights reserved  
 4 COMPOSITIONAL AND QUALITY REQUIREMENTS  
4.1 R equirements  
4.1.1 Chocolate and chocolate products shall be prepared from cocoa flour  or cocoa beans conforming to 
ISO 2451.   
The combinations of other ingredient s and additives to the chocolate shall be limited to 40 % of the total 
weight of the finished product, subject to the labelling provisions.  
The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, after 
deduction of the total weight of any other added edible foodstuffs, without reducing the minimum contents of 
cocoa materials. Where required by the authorities having jurisdiction, the nature of the vegetable fats 
permitted for this purpose may be prescribed in appl icable  legislation  
4.1.2  Chocolate and chocolate products  shall be:  
a)  of colour characteristic of the type of chocolate made  
b ) free from rancid odour,  
c)  free from extraneous and foreign matter  
4.2 Specific requirements  
Chocolate and chocolate pro ducts shall meet  the compositional requirements specified for the different types 
in Table1  DUS 1541:2013  
© UNBS 2013  – All rights reserved  vii 
 Table1  — Composition requirements for Chocolate and chocolate products  
 
. Chocolate Types   Fat-free Total  Milk Fat  Total  Starch  Ground  
 
 Coco  Cocoa  Coco   
 Milk  / Flour  Hazelnuts  
 a Solids  a  Solids    
 Butte   Solid      
 r  s     
CHOCOLATE TYPES         
(COMPOSITION )  
  
  
  
  
  
  
 
 Chocolate  >18 >14 >35     
 Chocolate a la taza  >18 >14 >35   < 8  
Sweet Chocolate  >18 >12 >30     
 Chocolate familiar a la taza  >18 >12 >30   < 18  
 
Couverture Chocolate  >31 >2.5 >35     
 
Milk Chocolate   >2.5 >25 >2.5-3.5 >12-14   
 
Family Milk Chocolate   >2.5 >20 >5 >20   
 
Milk Chocolate Couverture   >2.5 >25 >3.5 >14   
 Other chocolate products  
 White Chocolate  >20   >2.5-3.5 >14   
Gianduja Chocolate   >8 >32    >20 and <40  
Gianduja Milk Chocolate   >2.5 >25 >2.5-3.5 >10  >15 and <40  
Chocolate para mesa         
Chocolate para mesa  > 11 > 9 > 20     
Semi -bitter chocolate para mesa  >15 >14 > 30     
Bitter chocolate para me sa > 22 >18 > 40     
CHOCOLATE TYPES (forms)         
Chocolate Vermicelli / Chocolate Flakes  
Chocolate Vermicelli / Chocolate Flakes  >12 >14 >32     
Milk Chocolate Vermicelli / Milk 
Chocolate Flakes   >2.5 > 20 >3 >12   
 Filled Chocolate chocolate part of the coating >25% of the total weight of the product concerned  
A Chocolate or Praline  chocolate component shall not be less than 25% of the total weight of the product.  DUS 1541 : 2013  
viii © UNBS 2013  – All rights reserved  
  
6  Food additives  
Only the food additives permitted in US 738  standards for food  additives may be used ;  
a) glazing agents  
b) antioxidants  
c) colouring  
d) processing aid  
e) bulking agents  
f) sweeteners  
g) flavouring agents  
h) emulsifiers  
i) acidity regulators  
7 Contaminants   
7.1 Pesticide residues  
Chocolate and chocolate products  shall conform to the limits for pesticide residues set by the Codex 
Alimentarius Commission . 
7.2 Other contaminants  
Chocolate and chocolate products shall conform to those maximum levels for contaminants and toxins  set by  
Codex Alimentarius Commission . 
7.3  Aflatoxins  
The maximum co ntent of aflatoxins in Chocolate and chocolate products when determined in accordance with 
the method described in U S ISO 16050 shall not exceed 5 μg/kg (ppb) for aflatoxin B 1 and 10 μg/kg for total 
aflatoxins  
7  Hygiene  
7.1 The chocolate and chocolate  products shall be prepared under good hygienic practices as stipulated in 
US 2 8,  
7.2 The chocolate and chocolate  produ cts shall be free from objectionable matter and shall be free from 
pathogenic micro -organisms, substances originating from micro -organisms or any other deleterious 
substances in amounts which may constitute a health hazard  
 7.3 Chocolate and chocolate prod ucts shall comply with microbiological requirements in Table 2  DUS 1541:2013  
© UNBS 2013  – All rights reserved  ix 
 Table 2 – Microbi ological limits for chocolate and chocolate  products  
 
S/n Microorganism  Maximum l imit TEST Method  
I.  
II.  
III.  E.coli  ,   MPN/ g  
Salmonella spp  per 25  g 
Yeast and moulds , cfu/ g Absent  
Absent  
102 ISO 7251  
ISO 6579  
US EAS  217-8 
 
8 Labelling and marking  
8.1 In addition to the requirements in US 7, each package of Chocolate and chocolate products shall be 
legibly and indelibly marked with the following;  
a) The name of the product shall b e of the chocolate depending on the type and composition of the chocolate  
b)  Brand name/trade name;  
c)  The name and physical address of the manufacturer;  
d)  Lot identification/ batch/code number  
e)  Net weight in metric units;  
g)  Country of origin ;  
h)  Storage conditions;  
i)  Expiry date  
j)  Language shall be English  
 
k)  ingredients : 
9 Methods of analysis and sampling  
Sampling and testing shall be done in accordance with the AOAC methods  stated in Annex A..  
 
 DUS 1541 : 2013  
x © UNBS 2013  – All rights reserved  
 Annex  A 
(normative)  
 
AOAC SAMPLING  AND ANALYSIS METHODS  
A.1 General  
A.2 Determination of Centre and Coating of Filled Chocolate  
All methods approved for the chocolate type used for the coating and those approved for the type of 
centre concerned  
A.2 Determination of Cocoa Butter  
According to AOAC 963.15 or IOCCC 14 -1972.  
A.3 Determination of Fat -free Cocoa Solid  
According to AOAC 931.05.  
A.4 Determination of Fat -free Milk Solids  
 According to IOCCC 17 -1973 or AOAC 939.02.  
A.2 Determination of Milk Fat  
According to IOCCC 5 -1962 or AOAC 945. 34, 925.41B, 920.80.  
A.6 Determination of Moisture  
According to IOCCC 26 -1988 or AOAC 977.10 (Karl Fischer method); or AOAC 931.04 or IOCCC 1 -1952 
(gravimetry).  
A.7 Determination of Total Fat  
According to AOAC 963.15.  
A.8 Determination of Non -Cocoa Butter Vegetable Fat in Chocolate and Chocolate  
Products  
The following methods of analysis are the best available at the present time. Further systematic improvement 
is required. Documentation identifying the type of commercial blends of non -cocoa butter vegetabl e fats used 
must be made available upon request by competent authorities.  DUS 1541:2013  
© UNBS 2013  – All rights reserved  xi 
 A.8.1 Detection of Non -Cocoa Butter Vegetable Fats in Chocolate  
Detecting sterol breakdown products in refined vegetable fats added to chocolate by method AOCS Ce 
10/02(02).  DUS 1541 : 2013  
xii © UNBS 2013  – All rights reserved  
 Bibliogr aphy  
 CODEX STAN 87 -1981, Rev 1 -2003, Chocolate and chocolate standard  DUS 1541:2013  
© UNBS 2013  – All rights reserved  xiii 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of t he UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with t he relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certifica tion mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1541 : 2013    
 
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