combining weights of such alkalis used) than the neutralizing value of 3 parts by weight of anhydrous potassium carbonate. The cacao shell content of cacao nibs is not more than 1.75 percent by weight (calculated to an alkali-free basis if they or the cacao beans from which they were prepared have been processed with alkali), as determined by the method prescribed under "Shell in Cacao Nibs-Tentative" beginning on page 208 [Ed. note, 10th edition, 1965, p. 180, secs. 12.009-12.013] of "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 5th Ed., 1940. (b) When cacao nibs or the cacao beans from which they are prepared are processed, in whole or in part, with any optional alkali ingredient specified in paragraph (a) of this section, the label shall bear the statement "Processed with Alkali"; but in lieu of the word "Alkali" in such statement the specific common name of the optional alkali ingredient may be used. Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, such statement shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter. § 14.2 Chocolate liquor, chocolate, bak. ing chocolate, bitter chocolate, cooking chocolate, chocolate coating, bitter chocolate coating; identity; label statement of optional ingredients. (a) Chocolate liquor, chocolate, baking chocolate, bitter chocolate, cooking chocolate, chocolate coating, bitter chocolate coating is the solid or semiplastic food prepared by finely grinding cacao nibs. To such ground cacao nibs, cacao fat or a cocoa or both may be added in quantities needed to adjust the cacao fat content of the finished chocolate liquor. (For the purposes of this section the term "cocoa" means breakfast cocoa, cocoa, low-fat cocoa, or any mixture of two or more of these.) Chocolate liquor may be spiced, flavored, or otherwise seasoned with one or more of the following optional ingredients, other than any such ingredient or combination of ingredients specified in subparagraphs (1), (2), or (3) of this paragraph which imparts a flavor that imitates the flavor of chocolate, milk, or butter: (1) Ground spice. (2) Ground vanilla beans; any natural food flavoring oil, oleoresin, or extract. (3) Vanillin, ethyl vanillin, or other artificial food flavoring. (4) Butter, milk fat, dried malted cereal extract, ground coffee, ground nut meats. (5) Salt. Any optional ingredient used with the cacao beans or cacao nibs from which such chocolate liquor is prepared, or used with any cocoa added in preparing such chocolate liquor, shall be considered to be an optional ingredient used with such chocolate liquor. The optional alkali ingredients specified for use with cacao nibs in § 14.1(a) may be used as optional ingredients with chocolate liquor; but for each 100 parts by weight of cacao nibs used in preparing the chocolate liquor, the total quantity of such alkalis used is not greater in neutralizing value (calculated from the respective combining weights of such alkalis used) than 3 parts by weight of anhydrous potassium carbonate. The finished chocolate liquor contains not less than 50 percent and not more than 58 percent by weight of cacao fat. Unless the chocolate liquor is seasoned with butter, milk fat, or ground nut meats, the percentage of cacao fat is determined by the method prescribed under "Fat Method I-Official" beginning on page 202 [Ed. note, 10th edition, 1965, p. 184, sec. 12.022] of "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 5th Ed., 1940. (b) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements prescribed in this section, showing the optional ingredients used shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter: (1) When the food is seasoned with an optional ingredient specified in subparagraph (a) (1) of this section the label shall bear the statement "Spiced," "Spice Added," "With Added Spice." "Spiced With or "With Added the blank being filled in with the specific common name of the spice used. (2) When the food is flavored with an optional ingredient specified in paragraph (a) (2) of this section, the label shall bear the statement "Flavored," "Flavoring Added," "With Added Flavor ing," "Flavored With Added," or "With Added --- " the blank being filled in with the specific common name of the flavoring used. (3) When the food is flavored with an optional ingredient specified in paragraph (a) (3) of this section, the label shall bear the statement "Artificially Flavored," "Artificial Flavoring Added," “With Artificial Flavoring,” “Artificially Flavored With ----," or "With .--, an Artificial Flavoring," the blank being filled in with the specific common name of the artificial flavoring used. (4) When the food is seasoned with an optional ingredient specified in paragraph (a) (4) of this section, the label shall bear the statement "Seasoned With ," the blank being filled in with the specific common name of the substance used as seasoning. (5) When any optional alkali ingredient specified in § 14.1 (a) is used, the label shall bear the statement "Processed With Alkali"; but in lieu of the word "Alkali" in such statement the specific common name of the optional alkali ingredient may be used. Label statements prescribed in subpuragraphs (1) to (4), inclusive, of this paragraph may be combined, as for example, "With Added Cinnamon, Vanilla, and Ethyl Vanillin, an Artificial Flavoring." § 14.3 Breakfast cocoa, high fat cocoa; identity; label statement of optional ingredients. (a) Breakfast cocoa, high fat cocoa is the food prepared by pulverizing the residual material remaining after part of the cacao fat has been removed from ground cacao nibs. It may be spiced, flavored, or otherwise seasoned with one or more of the following optional ingredients, other than any such ingredient or combination of ingredients which imparts a flavor that imitates the flavor of chocolate, milk, or butter: (1) Ground spice. (2) Ground vanilla beans; any natural food flavoring oil, oleoresin, or extract. (3) Vanillin, ethyl vanillin, or other artificial food flavoring. (4) Salt. Any optional ingredient used with the cacao beans, cacao nibs, or ground cacao nibs from which such breakfast cocoa is prepared shall be considered to be an optional ingredient used with such breakfast cocoa. The optional alkali in gredients specified for use with cacao ribs in § 14.1 (a) may be used as optional ingredients with breakfast cocoa; but for each 100 parts by weight of cacao nibs used in preparing the breakfast cocoa, the total quantity of such alkalis used is not greater in neutralizing value (calculated from the respective combining weights of such alkalis used) than 3 parts by weight of anhydrous potassium carbonate. The finished breakfast cocoa contains not less than 22 percent of cacao fat, as determined by the method prescribed under "Fat Method I-Offcial" beginning on page 202 [Ed. note. 10th edition, 1965, p. 184, sec. 12.022 of "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," 5th Ed., 1940. (b) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements prescribed in this section, showing the optional ingredients used shall immediately and conspicuously precede or follow such name, without intervening written, printed. or graphic matter: (1) When the food is seasoned with an optional ingredient specified in paragraph (a)(1) of this section, the label shall bear the statement "Spiced," "Spice Added," "With Added Spice," "Spiced With... or "With Added 1111) the blank being filled in with the specific common name of the spice used. (2) When the food is flavored with an optional ingredient specified in subparagraph (a) (2) of this section, the label shall bear the statement "Flavored." "Flavoring Added," "With Added Flavoring," "Flavored With Added," or "With Added "the blank being filled in with the specific common name of the flavoring used. --- 19 66 (3) When the food is flavored with an optional ingredient specified in paragraph (a) (3) of this section, the label shall bear the statement "Artificially Flavored," "Artificial Flavoring Added," "With Artificial Flavoring," "Artificially Flavored With or "With Artificial Flavoring," the blank being filled in with the specific common name of the artificial flavoring used. --- 1111) an (4) When any optional alkali ingredient specified in § 14.1 (a) is used, the label shall bear the statement "Processed With Alkali"; but in lieu of the word "Alkali" in such statement the specific common name of the optional alkali ingredient may be used. Label statements prescribed by subparagraphs (1) to (4), inclusive, of this paragraph may be combined, as for example, "With Added Cinnamon, Vanilla, and Ethyl Vanillin, an Artificial Flavoring." § 14.4 Cocoa, medium fat cocoa; identity; label statement of optional ingredients. Cocoa, medium fat cocoa conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for breakfast cocoa by § 14.3, except that it contains less than 22 percent but not less than 10 percent of cacao fat, as determined by the method referred to in § 14.3(a). § 14.5 Low-fat cocoa; identity; label statement of optional ingredients. Low-fat cocoa conforms to the definition and standard of identity, and is subJect to the requirements for label statement of optional ingredients, prescribed for breakfast cocoa by § 14.3, except that it contains less than 10 percent of cacao fat as determined by the method referred to in § 14.3(a). § 14.6 Sweet chocolate, sweet chocolate coating; identity; label statement of optional ingredients. (a) Sweet chocolate, sweet chocolate coating is the solid or semiplastic food the ingredients of which are intimately mixed and ground, prepared from chocolate liquor (with or without the addition of cacao fat) sweetened with one of the optional saccharine ingredients specified in paragraph (b) of this section. It may be spiced, flavored, or otherwise seasoned with one or more of the optional ingredients specified in paragraph (c) of this section, other than any such ingredient or combination of ingredients which imparts a flavor that imitates the flavor of chocolate, milk, or butter. One of the optional emulsifying ingredients or combinations of ingredients specified in paragraph (d) of this section may be used, subject to the conditions therein prescribed. One or more of the optional dairy ingredients specified in paragraph (e) of this section may be used in such quantity that the finished sweet chocolate contains less than 12 percent by weight of milk constituent solids. If chocolate liquor with any optional ingredient specifiled in § 14.2(a) is used, such ingredient shall be considered to be an optional in gredient used with the sweet chocolate. The finished sweet chocolate contains not less than 15 percent by weight of chocolate liquor, calculated by subtracting from the weight of chocolate liquor used the weight of cacao fat therein and the weights therein of alkali and seasoning ingredients, if any, multiplying the remainder by 2.2, dividing the result by the weight of the finished sweet chocolate, and multiplying the quotient by 100. Bittersweet chocolate is sweet chocolate which contains not less than 35 percent by weight of chocolate liquor, calculated in the same manner. (b) The optional saccharine ingredients referred to in paragraph (a) of this section are: (1) Sugar, or partly refined cane sugar, or both. (2) Any mixture of dextrose and sugar or partly refined cane sugar or both in which the weight of the solids of the dextrose used is not more than one-third of the total weight of the solids of all the saccharine ingredients used. (3) Any mixture of dried corn sirup or dried glucose sirup and sugar or partly refined cane sugar or both in which the weight of the solids of the dried corn sirup or dried glucose sirup used is not more than one-fourth of the total weight of the solids of all the saccharine ingredients used. (4) Any mixture of dextrose and dried corn sirup or dried glucose sirup and sugar or partly refined cane sugar or both in which three times the weight of the solids of the dextrose used plus four times the weight of the solids of the dried corn sirup or of the solids of the dried glucose sirup used is not more than the total weight of the solids of all the saccharine ingredients used. (c) The optional ingredients for spicing, flavoring, or otherwise seasoning referred to in paragraph (a) of this section are: (1) Ground spice. (2) Ground vanilla beans; any natural food flavoring oil or oleoresin or extract. (3) Ground coffee. (4) Ground nut meats. (5) Honey, molasses, brown sugar. maple sugar. (6) Dried malted cereal extract. (8) Vanillin, ethyl vanillin, or other artificial food flavoring. (d) The optional emulsifying ingredient or combination of ingredients re ferred to in paragraph (a) of this section is: (1) Lecithin, with or without related natural phosphatides, in an amount not to exceed 0.5 percent by weight of the finished food (with or without a vegetable food fat carrier in an amount not to exceed two-thirds of the weight of the emulsifying ingredient used); or (2) Monoglycerides and diglycerides of fat-forming fatty acids in combination with monosodium phosphate derivatives thereof, in an amount not to exceed 0.5 percent of the weight of the finished food (with or without a vegetable food fat carrier in an amount not to exceed two-thirds of the weight of the emulsifying ingredient used); or (3) Sorbitan monostearate, complying with the requirements of § 121.1029 of this chapter, in an amount not to exceed 1 percent of the weight of the finished food; or (4) Polysorbate 60, complying with the requirements of § 121.1030 of this chapter, in an amount not to exceed 0.5 percent of the weight of the finished food; or (5) Any combination of two or more of the foregoing each within the limits prescribed in subparagraphs (1), (2), (3), and (4) of this paragraph provided that the total quantity of any two or all three of the emulsifiers specified in subparagraphs (2), (3), and (4) of this paragraph does not exceed 1 percent by weight of the finished food and the total quantity of the emulsifiers specified in subparagraphs (1) and (2) of this paragraph does not exceed 0.5 percent of the weight of the finished food. (e) The optional dairy ingredients referred to in paragraph (a) of this section contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. (3) The term "dried glucose sirup" means the product obtained by drying "glucose sirup." "Glucose sirup" is a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. (g) "Semisweet chocolate," "bittersweet chocolate," "semisweet chocolate coating," and "bittersweet chocolate coating" are alternate names for sweet chocolate which contains not less than the minimum quantity of chocolate liquor prescribed for bittersweet chocolate by paragraph (a) of this section. (h) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements prescribed in this paragraph showing the optional ingredients used shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter: (1) When the food is flavored with an optional ingredient specified in paragraph (c) (8) of this section, the label shall bear the statement "Artificially flavored," "Artificial flavoring added," "With artificial flavoring," "Artificially flavored with or "With an artificial flavoring," the blank being filled in with the specific common name of the artificial flavoring used. (2) When an optional emulsifying ingredient or combination of ingredients specified in paragraph (d) of this section is used, the label shall bear the statement "Emulsifier added," "With added emulsifier," or “. added as (an) emulsifier (s)," the blank being filled in with the common name(s) of the emulsifier (s) used. (3) When any optionai alkali ingredient specified in § 14.1 (a) is used, the label shall bear the statement "Processed with alkali," but in lieu of the word "alkali” in such statement the specific common name of the optional alkali ingredient may be used. In cases where two or more of the statements set forth in this paragraph are required, such statements may be com bined in a manner which is appropriate and not misleading. [33 F.R. 4656, Mar. 19, 1968] § 14.7 Milk chocolate, sweet milk chocolate, milk chocolate coating, sweet milk chocolate coating; identity; label statement of optional ingredi ents. (a) Milk chocolate, sweet milk chocolate, milk chocolate coating, sweet milk chocolate coating is the solid or semiplastic food the ingredients of which are intimately mixed and ground, prepared from chocolate liquor (with or without the addition of cacao fat) and one or more of the optional dairy ingredients specified in paragraph (b) of this section, sweetened with one of the optional saccharine ingredients specified in § 14.6 (b) and (f). It may be spiced, flavored, or otherwise seasoned with one or more of the optional ingredients specified in paragraph (c) of this section, other than any such ingredient or combination of ingredients which imparts a flavor that imitates the flavor of chocolate, milk, or butter. One of the optional emulsifying ingredients or combinations of ingredients specified in paragraph (d) of this section may be used, subject to the conditions therein prescribed. If chocolate liquor with any optional ingredient specified in § 14.2(a) is used, such ingredient shall be considered to be an optional ingredient used with the milk chocolate. The finished milk chocolate contains not less than 3.66 percent by weight of milk fat, not less than 12 percent by weight of milk solids, and not less than 10 percent by weight of chocolate liquor as calculated by subtracting from the weight of chocolate liquor used the weight of cacao fat therein and the weights therein of alkali and seasoning ingredients, if any, multiplying the remainder by 2.2, dividing the result by the weight of the finished milk chocolate, and multiplying the quotient by 100. (b) The optional dairy ingredients referred to in paragraph (a) of this section are milk, concentrated milk, evaporated milk, sweetened condensed milk, dried milk, butter, milk fat, cream, skim milk, concentrated skim milk, evaporated skim milk, sweetened condensed skim milk, and nonfat dry milk; but in any such ingredient or combination of two or more of such ingredients used, the weight of nonfat milk solids is not more than 2.43 times and not less than 1.20 times the weight of milk fat therein. (2) Ground vanilla beans; any natural food flavoring oil or oleoresin or extract. (3) Ground coffee. (4) Ground nut meats. (5) Honey, molasses, brown sugar, maple sugar. (6) Dried malted cereal extract. (8) Vanillin, ethyl vanillin, or other artificial food flavoring. (d) The optional emulsifying ingredient or combination of ingredients referred to in paragraph (a) of this section is: (1) Lecithin, with or without related natural phosphatides, in an amount not to exceed 0.5 percent by weight of the finished food (with or without a vegetable food fat carrier in an amount not to exceed two-thirds of the weight of the emulsifying ingredient used); or (2) Monoglycerides and diglycerides of fat-forming fatty acids in combination with monosodium phosphate derivatives thereof, in an amount not to exceed 0.5 percent of the weight of the finished food (with or without a vegetable food fat carrier in an amount not to exceed two-thirds of the weight of the emulsifying ingredient used); or (3) Sorbitan monostearate, complying with the requirements of § 121.1029 of this chapter, in an amount not to exceed 1 percent of the weight of the finished food; or (4) Polysorbate 60, complying with the requirements of § 121.1030 of this chapter, in an amount not to exceed 0.5 percent of the weight of the finished food; or (5) Any combination of two or more of the foregoing each within the limits prescribed in subparagraphs (1), (2), (3), and (4) of this paragraph provided that the total quantity of any two or all three of the emulsifiers specified in subparagraphs (2), (3), and (4) of this paragraph does not exceed 1 percent by weight of the finished food and the total quantity of the emulsifiers specified in subparagraphs (1) and (2) of this paragraph does not exceed 0.5 percent of the weight of the finished food. (e) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary con |