 
(Unofficial)  
Notification of the Ministry of Public Health  
(No. ... ) B.E. …. (….) 
Issued by virtue of the Food Act B.E. 2522  
Re: Cocoa bean products  
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It deems appropriate to stipulate the Notification of Ministry of Public Health 
regarding cocoa bean products  in order to protect consumer health and comply with 
international standards . 
By the virtue of the provisions in the first phase of Section 5 and Section 6 
(3)(4)(5)(6) (7) and (10) of the Food Act B.E. 2522 (1979), the Minister of Public Health hereby 
issues the notification as follows:  
Clause 1 Cocoa bean products is prescribed food to have qualities and standards.  
Clause 2 In this notification:  
“Cocoa butter”  means the fat obtained from cocoa beans . 
“Cocoa mass ” or “Cocoa liquor” means  the product obtained from cocoa nib, 
which is obtained from cocoa beans which have been shelled as thoroughly as is technically 
possible with/without roasting . 
“Cocoa powder” means the products obtained from cocoa beans which have 
been shelled, roasted  and ground . Then the  cocoa mass  or cocoa liquor is taken through 
the fat extraction process by compression method  and then ground into powder. Alkali may 
be used in the production process to improve aroma, flavo ur and color. This includes Fat -
reduced cocoa powder, Highly Fat -reduced cocoa powder and Cocoa powder mixed with 
cacao powder . 
“Cacao powder” means the products obtained from cocoa beans which have 
been shelled, without roasted but may be  baked at low temperatures  and ground.  Then the  
cocoa mass or cocoa liquor is  taken through cold-pressed process  and then ground into 
powder. This includes Fat -reduced co coa powder, Highly Fat -reduced cocoa powder and 
cocoa powder with high content.  
Clause 3 Cocoa bean products as defined in Clause 2 shall have specific 
qualities and standards, as the case may be, as follows:  
(1) “Cocoa butter” shall contain free fatty acid (expressed as oleic acid) not 
exceed  1.75% , and unsaponifiable matter not exceed 0.7% except in the case of press 
cocoa butter which shall not exceed  0.35% .  
(2) “Cocoa mass” or “Cocoa liquor” shall contain cocoa shell and germ not 
exceed  5% (calculated on the fat -free dry matter)  or not exceed 1.75% (calculated on an 
alkali free basis (for Cocoa Shell only) ) , and Cocoa Butter content 47 - 60%. 
(3) “Cocoa powder ” 
Draft for public commen t - 2 - 
 
(a) “Cocoa powder ” shall contain  cocoa butter not less than 20% (on a dry 
matter basis ) and moisture content not exceed  7% 
(b) “Fat -reduced cocoa powder” shall contain  cocoa butter from 10% but 
less than 20%  (on a dry matter basis ) and moisture content not exceed  7% 
(c) “Highly Fat -reduced cocoa powder” shall contain  cocoa butter less than 
10% (on a dry matter basis ) and moisture content not exceed  7% 
(4) “Cacao powder”  
(a) “Cacao  powder ” shall contain  cocoa butter not less than 20% (on a dry 
matter basis ) and moisture content not exceed  7% 
(b) “Fat -reduced cacao  powder ” shall contain  cocoa butter from 10% but 
less than 20% ( on a dry matter basis ) and moisture content not exceed  7% 
(c) “Highly Fat -reduced cacao  powder ” shall contain  cocoa butter less than 
10% (on a dry matter basis ) and moisture content not exceed  7% 
Clause 4 Cocoa bean products as defined in Clause 2 shall have specific qualities 
and standards as  specified in Clause 3, and also be as follows:  
(1) Contaminants shall not be found in amount exceed the maximum levels 
specified  in the notification of Ministry of Public Health regarding standard for contaminants 
in food;  
(2) Pathogenic microorganisms shall follow the notification of Ministry of Public 
Health regarding prescribing the quality or standard, principles, conditions and methods of 
analysis for pathogenic microorganisms in foods;  
(3) Detected yeast and mold shall be less than 100 in 1 gram (CFU/g) of Cocoa 
powder or Cacao powder  
Clause 5 Us e of food additives and processing aids shall follow the notification of 
Ministry of Public Health regarding food additives. Hexane residue used as processing aid 
(which its boiling point at 62 -82 °C) shall not exceed 1 mg/kg , but for pres sed cocoa butter 
shall not be found.   
Clause 6 Use  of flavouring agents shall follow the notification of Ministry of 
Public Health regarding flavouring agents, in an amount permitted at GMP. Only those 
flavouring agents that imitate or synthetic chocolate and milk flavour are prohibited.  
Clause 7 Producers or importers of cocoa bean products for sale shall follow 
the notification of Ministry of Public Health regarding production processes, production equipments and food storages.  
Clause 8 Use of cocoa bean products containers shall follow the notification of 
Ministry of Public Health regarding containers.  
Clause 9 Labeling of cocoa bean products shall follow the notification of the 
Ministry of Public Health regarding Labeling of Prepackaged Foods, and shall display 
additional information as follows:  
Draft for public comment  - 3 - 
 
(1) Use of food names , the following text shall be displayed in proximity of  the 
food name, as the case may be, as follows:  
(a) Cocoa bean products as  specified in Clause 3(1) shall display the name 
“Cocoa Butter” or “Press Cocoa Butter” may be used if its characteristics conform with the 
description given in Clause 3(1).  
(b) Cocoa bean products as specified in Clause 3(2) shall display the name  
“Cocoa mass ” or “Cocoa liquor”  
(c) Cocoa bean products as specified in Clause 3(3) shall display the name 
“Cocoa powder” or “Fat -reduced cocoa powder” or “Highly Fat -reduced cocoa powder” 
according to the types of product given in Clause 3(3)  
(d) Cocoa bean products as specified in Clause 3(4) shall display the name 
“Cacao powder” or “Fat -reduced cacao powder” or “Highly Fat -reduced cacao powder” 
according to the types of product given in Clause 3(4)  
In the case of the products obtained from cocoa bean products  under Clause 
3(3) mixed with 3(4) shall display the name according  to (c). The product may also be 
specif ied the type and  percentage of the cacao powder content close to  the name.  
Clause 10 Producers or importers of cocoa bean products  for sale, whose 
permits issued prior to the date of this notification come into force, can prolong to produce 
or import for s ale, including seller can sell  the former products , but not exceed two years 
from the date of this notification come into force.  
Clause 11 This Notification shall come into force as from the day following date of 
its publication in the Government Gazette onwards.  
 
               
Notified on  ...                   
 
 
      
Draft for public comment  