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Standard for pH and moisture content of chocolate and confectionery?

standars ISO 22000 HACCP Analysis pH moisture content physico-chemical analysis

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#1 ajahmoh

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Posted 13 January 2016 - 07:43 AM

Hi All,

 

 

Can anyone help me identify any reference guide for standard pH and moisture content of chocolate and confectionery?

I know some countries have regulatory and statutory standards for it..but I cannot see any related document for it to help me in HACCP.

 

 

 

Regards,

 

Adrian


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#2 The Director

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Posted 13 January 2016 - 01:45 PM

Hi

It is a while since I did any chocolate analysis, but pH was not something I recall doing due to the relevance of it - lack of moisture means the hydrogen ions in solution makes chocolate pH somewhat meaningless.  You can extract water soluble materials and measure pH though.

 

Moisture is regularly done and Karl Fischer titrations are the norm.

 

This may help

http://www.fao.org/f...df/CXS_234e.pdf

 

With regard to confectionary and probably also chocolate, there are a lot of AOAC methods published

 

Regards,

The Director


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#3 Charles.C

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Posted 13 January 2016 - 11:46 PM

Hi All,

 

 

Can anyone help me identify any reference guide for standard pH and moisture content of chocolate and confectionery?

I know some countries have regulatory and statutory standards for it..but I cannot see any related document for it to help me in HACCP.

 

 

 

Regards,

 

Adrian

 

Hi adrian,

 

There is a quite recent thread here on pH measurement for chocolate if you search a little. Cannot recall if any standard was discussed.

 

PS - welcome to the Forum ! :welcome:


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Kind Regards,

 

Charles.C


#4 ajahmoh

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Posted 14 January 2016 - 08:42 AM

Hi Both,

 

 

Thank you for your response. Meaning to say there is no need to mention the pH value of the chocolate in the chemical properties of the product in hazard analysis?

 

I have attached the document I created.

 

 

Please help me if i'm on the right track and what is missing for ISO 22000

 

 

Regards,

 

 

Adrian


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#5 ajahmoh

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Posted 14 January 2016 - 08:44 AM

Here is the attachment file..

Attached Files


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#6 Anika

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Posted 14 January 2016 - 03:47 PM

Hi Both,

 

 

Thank you for your response. Meaning to say there is no need to mention the pH value of the chocolate in the chemical properties of the product in hazard analysis?

 

I have attached the document I created.

 

 

Please help me if i'm on the right track and what is missing for ISO 22000

 

 

Regards,

 

 

Adrian

Hi Adrian,

 

This link contains fat and moisture content for Malaysian cocoa:

https://law.resource...ms.871.2001.pdf

 

This one is a standard spec. for Kenyan cocoa:

http://www.puntofoca...os/ken377_t.pdf

 

This following link might be useful too:

http://www.adm.com/e...ocoa-Manual.pdf

 

Thanks


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#7 Charles.C

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Posted 14 January 2016 - 07:01 PM

Here is the attachment file..

 

Hi ajahmoh,

 

It's an impressive compilation. But perhaps rather atypical if intended to be developed into a haccp / hazard analysis.

 

Are you familiar with the haccp format / procedures set out by Codex  as interpreted by ISO22000?

 

afaik the haccp aspect of raw materials / ingredients in iso22000 is commonly handled as a PRP via, for example, iso 22002-1 (prev PAS 220) although the exact approach is optional (unlike fssc22000 where it is not optional).

 

Just as an fssc22000 example, can see the excel in this post -

 

http://www.ifsqn.com...ge-7#entry50651


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Kind Regards,

 

Charles.C






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