Rs 817.022.101 Order The Dfi Of 23 November 2005 On Sugar, Sugary Food And Cocoa-Based Products

Original Language Title: RS 817.022.101 Ordonnance du DFI du 23 novembre 2005 sur les sucres, les denrées alimentaires sucrées et les produits à base de cacao

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817.022.101 order of the DFI on sugar, sugary foods and products of cocoa of November 23, 2005 (status on April 1, 2010) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects (LGV), stop: Chapter 1 purpose and scope of application article 1 this order defines the following foodstuffs, specifies requirements thereto and rule their labeling: a. sugar, sugar products; b. molasses, sugar derived from fruit; c. pastry and confectionery items; d. edible ice; e. cocoa; f. chocolate, other cocoa based products.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Chapter 2 sugars, sugar art products 2Sucres by sugars, means all monosaccharides and disaccharides defined in Appendix 1.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 3products sugar by sugar-based products, we hear the food within the meaning of Schedule 1 has, ch. 1-3.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 4 to 7 repealed by section I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 1977).

Art. 7 introduced by chapter I of O of the DFI on 15 nov. 2006 (RO 2006 4913). Repealed by no I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 1977).

Art. 8 and 9 repealed by section I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 1977).

Art. 10Sucre gelling sugar gelling is a mixture of sugar and additives. It can contain edible vegetable oil in small amounts.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4913).

Art. 11 vanilla sugar, vanilla sugar vanillin sugar is a mixture of sugar and dried vanilla or the corresponding quantity extracted from vanilla.
Vanillin sugar is a mixture of sugar and vanillin.
Vanillin and vanilla sugar or vanillin sugar mixtures must be designated as "sugar vanillin.
Vanilla sugar and vanillin sugar must meet the requirements of Schedule 1 has.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 12 caramelized sugar (caramel sugar) caramelized sugar (caramel sugar) is a product obtained exclusively by controlled heating of sucrose, as appropriate with the addition of other sugars, but without the addition of bases, mineral acids or other chemical additives.

Art. 13Sucres into pieces the sugars presented in pieces can contain starch and cocoa butter. They must meet the requirements of Schedule 1 has.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 13adenominations specific names referred to in annex 1 are reserved for the sugars listed in annex 1 and are used to designate.
If the syrup is obtained exclusively from starch, can use the designation 'starch syrup.
If dehydrated glucose syrup is obtained exclusively from starch, one can use the designation "starch sugar.
If dehydrated glucose syrup or corn syrup contains more than 5% mass of fructose, reported to the dry matter, it must, as the glucose content or the fructose content is the most important, carried the designation glucose-fructose syrup or syrup of fructose-glucose, dehydrated glucose-fructose syrup or fructose-glucose syrup dehydrated.

Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. Additional 14Indications the net weight indication may be omitted for products referred to in art. c. 1 to 13 of Schedule 1 and 10, when they have a weight of less than 20 g.
The labelling must indicate the levels in dry matter and sugar invert for liquid sugar, invert liquid sugar and invert sugar syrup (ch. 4 to 6 in Appendix 1).
The labelling must indicate the mention "crystallised" for invert sugar syrup that contains crystals in the solution.
Denominations below must be followed by an asterisk (*) referring to the following footnote notes: a. for "trehalose": "trehalose is a source of glucose"; (b) for the "isomaltulose": "the isomaltulose is a source of glucose and fructose"; c. to'D-tagatose': 'excessive consumption may produce laxative effects' when the D-tagatose content exceeds 15 g or 1% in the drinks.

The footnotes of page within the meaning of para. 4 are visible and appear in a typeface of at least the same size as that used for the list of ingredients.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Chapter 3melasse and sugar derived from fruit art. 15 definitions molasses is the viscous by-product obtained during the manufacture of sugar or fructose from corn.
Sugar derived from fruit is an aqueous solution concentrated sweeteners agents of one or several kinds of fruits, in their proportion of origin, obtained from the corresponding fruit juice, after extraction of the acids from fruit, dyes, mineral salts, aromatic agents and other ingredients of fruit. Sugar derived from fruit must meet the requirements of Schedule 1; art. 16, al. 5, remains reserved.

Art. 16 tagging the name "honey" should not be used for mixtures of molasses and honey.
The name "sugar derived from ' is used followed by the name of the fruit from which it was obtained (e.g., 'derived from pineapple sugar').
The presence of sorbitol in the sugar derived from fruit or sugar derived from fruit-containing products should be mentioned when the finished product consumed in normal quantity can have a laxative effect. In this case, the warning "a sorbitol quantity greater than 10 g per day can have a laxative effect; «This quantity corresponds to...» (e.g.: teaspoons, pieces, g, ml) must be affixed.
Rewarding directions 'nature', 'natural', 'Integer', 'full' or other indications of the same type should not be used for sugar derived from fruit.
If, for use for special processing, sugar derived from fruit containing less than expected dry material in Appendix 1 is used commercially, the dry matter content must be declared.

Chapter 4 items of pastry and confectionery art. 17 General provisions of pastry and confectionery items are foods that are composed mainly of sugars.
The addition of caffeine to pastry and confectionery items is allowed up to a maximum of the maximum level fixed in annex 2.
...
Products whose caffeine content exceeds 30 mg per daily ration must carry, in addition to the indications referred to in art. 2 of the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs (OEDAl), an indication such as 'contains caffeine.

Repealed by no I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 1977).
SR 817.022.21 art. 18 marzipan marzipan is a mixture of pruned and crushed almonds, and sugar.
It must meet the requirements of Schedule 2.

Art. 19 Persipan the persipan is a mixture of kernels of apricots or peaches, rid their bitterness, and sugars.
It must meet the requirements of Schedule 2.

Art. 20 truffles or truffle pie truffles or truffle pie are a mixture of components of milk, cocoa and sugar.
The addition of oleaginous fruit (walnuts, hazelnuts, almonds, pistachios, etc.) and spirits is admitted; the added fruit must be included in the specific denomination.

Art. 21 milk candy and candy cream milk candy and candy cream are candies that satisfy the requirements of annex 2.

Chapter 5 ice edible art. 22 general provisions the edible ice is a frozen preparation or semi-gelee obtained from milk, dairy products, drinking water, sugars, egg, fruit, juice or vegetable fats, or from mixtures according to art. 30. the addition of ingredients such as nuts, bakery items, confectionery, canned fruit, honey, chocolate or liquor is permitted.
Of base mixtures intended for the manufacture of edible ice must be pasteurized before being frozen. Make exception products referred to in art. 30. the weight of the ice cannot be less than 450 g per litre of finished product.
The specific name "edible ice" may be replaced by the corresponding specific names referred to in art. 23 to 29.

The predominant use of fermented instead of milk dairy products can be indicated in the specific denomination.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4913).

Art. 23 ice cream ice cream (ice cream) is an edible ice made from frozen cream, milk and sugar mixture. Liquid cream or milk may be replaced by butter, cream powder or powdered milk. As a complement, other dairy products can be incorporated.
Ice cream must meet the requirements of annex 3.
Ice cream contains only the fat from the ingredients permitted under art. 22, al. 2 and 23, al. 1. new content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 24 double ice cream ice double cream is an edible ice cream that is manufactured according to the requirements for ice cream and which meets the requirements of annex 3.

Art. 25 ice milk ice (ice milk) milk is edible ice cream that is manufactured according to the requirements for ice cream and which meets the requirements of annex 3.

Art. 26 sherbet sorbet is an edible ice cream which meets the requirements of annex 3.

Art. 27 water ice the water ice is edible ice cream which meets the requirements of annex 3.

Art. 28 ice ice is edible ice cream which meets the requirements of annex 3.

Art. 29 semi-gelee ice semi-gelee ice (soft ice) is semi-gelee edible ice cream for immediate consumption.

Art. 30 powder for ice, liquid preparations for the manufacture of ice powder for ice (powder for ice cream, ice milk, for sorbet, for water ice, etc.) is a mixture of processed by heat, long-life, which gives edible ice in the frozen or semi-gele, State after addition of water, milk pasteurized or pasteurized cream with or without flavours, fruit, juice, nuts or chocolate.
Liquid preparations intended for the development of edible ice frozen or semi-gelee are blends processed by heat, long conservation, giving edible ice in the frozen or semi-gele State, with or without flavours, fruit, fruit juice, nuts or chocolate.
Edible ice manufactured according to paras. 1 and 2 is subject to the same requirements as edible ice.

Chapter 6 cocoa, chocolate and other cocoa based Section 1 Art. cocoa products 31 cocoa beans, cocoa in grains, cocoa paste, cocoa butter cocoa beans are fermented and dried the cocoa tree (Theobroma cacao L.) seeds.
Cocoa in grains, means the cocoa beans, roasted or not, cleaned and peeled.
Cocoa dough is dough obtained from cocoa in grains by a mechanical process and of which no natural fat has been removed.
Cocoa butter is the fat obtained from cocoa or parts of cocoa beans. It must meet the requirements of annex 4.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 32 cocoa powder the cocoa powder (cacao) is the product obtained by processing in powder of cleaned, shelled and roasted cocoa beans. It must meet the requirements of annex 4.
The skinny powdered cocoa (cocoa powder lean, low in fat or skinny cocoa, cocoa powder strongly defatted, strongly defatted cocoa) must meet the requirements of annex 4.
Chocolate powder (cocoa powder sweet, sweet cocoa) household, powdered chocolate and cocoa in household in sweet powder (cocoa of household sugar, chocolate powdered household) are products obtained by mixing cocoa powder and sugars. They must meet the requirements of annex 4.
Chocolate low in fat or skinny powdered household (low in fat or thin powder, sweet, cocoa cocoa low in fat or skinny sugar, cocoa strongly defatted powdered, sweet, strongly defatted cocoa sweet, chocolate household strongly degreased powder) and household low in fat or thin powder, sweet cocoa (cocoa fat or skinny sugar-poor household (, household strongly defatted powdered, sweet cocoa, cocoa sweet strongly defatted household) are blends of cocoa powder, low in fat and sugars. They must meet the requirements of annex 4.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 33 repealed by section I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 1977).

Section 2 chocolate and other products to basic chocolate or cocoa art. 34 chocolate chocolate is a foodstuff obtained from cocoa beans, cocoa paste, cocoa powder, thin powder and sugar, and cocoa and cocoa butter. It must meet the requirements of annex 5.

Art. 35 household household chocolate chocolate is a chocolate that meets the requirements of annex 5.

Art. 36 chocolate to the milk and chocolate milk maid cleaning with milk chocolate and milk chocolate are foodstuffs obtained from products of cocoa, sugar and milk or dairy products. They must meet the requirements of annex 5.

Art. 37Chocolat skim milk chocolate skim milk is the milk chocolate that contains a part of skim milk (liquid or dehydrated). It must meet the requirements of annex 5.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 38Chocolat cream and chocolate to the double cream chocolate cream and double cream chocolate are the milk chocolate that must meet the requirements of annex 5.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4913).

Art. Granulated 39Chocolat (vermicelli chocolate), chocolate Flake (chocolate vermicelli) granulated chocolate and chocolate flakes are chocolates in the form of granules or flakes. They must meet the requirements of annex 5.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 40Chocolat (vermicelli milk chocolate) granulated milk, chocolate flakes milk the granulated (vermicelli milk chocolate) milk chocolate and chocolate flakes milk are in the form of granules or flakes milk chocolates. They must meet the requirements of annex 5.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 41 chocolate hazelnut gianduja hazelnut gianduja chocolate is a foodstuff obtained from chocolate and finely crushed hazelnuts. It must meet the requirements of annex 5.
Can be added: a. milk or lactic dry matter from the evaporation of the milk; the finished product can contain more than 5% lactic dry matter mass; (b) almonds, hazelnuts and other nuts, whole or in pieces, in a proportion such as the weight of these ingredients, including that of finely crushed hazelnuts, is not 60% mass of the weight of the product.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 42 chocolate milk and chocolate milk and gianduja hazelnut gianduja hazelnut is a foodstuff obtained from chocolate milk and finely crushed hazelnuts. It must meet the requirements of annex 5.
Can be added almonds, hazelnuts and other fruits in shell, whole or in pieces, in a proportion such that the weight of these ingredients, including that of finely crushed hazelnuts, is not 60% mass of the weight of the product.

Art. White 43Chocolat white chocolate is a foodstuff obtained from cocoa butter, sugar, milk or milk-based products. It must meet the requirements of annex 5.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 43aChocolate has the taza and chocolate familiar the taza chocolate has the taza and chocolate familiar the taza are products obtained from products of cocoa, sugars, and flour or starch from wheat, rice or corn. They must meet the requirements of annex 5.

Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 44 (cover) cover chocolate couverture chocolate is chocolate that the minimum levels in dry matter total cocoa, cocoa butter and degreased dry matter of cocoa are laid down in annex 5.
The dark couverture chocolate must present minimum levels laid down in annex 5.
The cover milk chocolate is chocolate milk which the minimum fat content is attached at Annex 5.
The white couverture chocolate (white cover) is the white chocolate to the minimum fat content on schedule 5.


New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 45 filled chocolate filled chocolate (chocolate with fodder...) is a food which the outer part consists of one of the chocolates mentioned in art. 34 to 38 and 41 to 44. It must respect the minimum chocolate content set in annex 5.
The bakery items, breadmaking and bakery which the outer part conforms to the al. 1 are not subject to this provision.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 46pralines, pralines, candy, chocolate pralines, Praline or chocolate candies are foodstuffs of the bite-size, incorporated: a. filled chocolate; b. a single species of chocolate within the meaning of art. 34 to 38 and 41 to 44; c. layers of chocolates to the senses of the art. 34 to 38 and 41 to 44 and other edible material layers; the share of the used chocolate must respect the minimum content fixed in annex 5, oud. a mixture of chocolate within the meaning of art. 34 to 38 and 43 to 44 and other edible materials; the share of the used chocolate must respect the minimum content fixed in annex 5.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4913).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 47 items of confectionery chocolate confectionery chocolate, with the exception of pralines, items are food such as bites, branches or sticks, which contain (art. 34 to 38 and 43) chocolate or cocoa butter, or which are covered with a couverture chocolate. The minimum levels in chocolate, cocoa butter and chocolate cover are laid down in annex 5.

Art. 48Calcul of percentage before calculating the percentages laid down in annex 5 for the food referred to in art. 34 to 38 and 43-44, it will deduct prior to the mass of the finished product the following components: a. the ingredients referred to in art. 51, al. 2 b. added aromas; c. emulsifiers added.

The minimum content in chocolate filled chocolates and pralines, is calculated after deduction of the weight of the ingredients referred to in art. 51, al. 2, and the weight of the forage.
Content chocolate filled chocolates and pralines, is calculated from the total weight of the finished product, including the forage.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 49 products for the preparation of drinks to cocoa products for the preparation of cocoa drinks are blends of cocoa powder or cocoa skinny in powder, in the form of powder, granules or (concentrated) solution, and ingredients such as sugar, milk or milk components.

Art. 50 icing water masses and masses icing fat icing water masses are blends of cocoa or chocolate, sugar and water.
The masses icing fat are mixtures of cocoa or chocolate, sugar and vegetable fat or milk fat.

Art. 51 ingredients permitted the addition to chocolate defined in art. 34-37 and 43 to 44 of fats other than cocoa butter as defined in annex 6 plant is admitted. The addition cannot exceed 5% mass of the finished product, after deduction of the other ingredients in the sense of art. 51, al. 2. the minimum content of cocoa butter or total dry cocoa matter cannot be reduced.
The addition of other ingredients chocolate defined in art. 34 to 38 and 43 to 44 is admitted. The total amount added may not exceed 40% of the total weight mass.
The addition of flour, cereals, starches as well as fats or animal oils, with the exception of the milk fat, is not permitted, unless it is expressly permitted.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Section 3 label art. 52 specific denomination the specific denomination must be complemented by the indication: a. in the case of filled chocolate: forage product; b. to the ingredient referred to in art. 51, al. 2. a mention according to para. 1, let. b, is prohibited in the case of addition: a. milk and dairy products to chocolates defined in art. 34, 35 and 44; b. coffee and spirits, if the quantity of the ingredient is less than 1% mass of the finished product; c. other ingredients used in a virtually undetectable manner if the quantity of the ingredient is less than 5% mass of the finished product.

Specific names can be used in addition to designate other products, provided that they cannot be confused with the defined products.
When referred to in sections 34 to 43 and 44 to 46 products are put into circulation in the form of assortments, their specific names may be replaced by the names "assorted chocolates" or "assorted filled chocolates" or a similar name.

Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Art. 53 additional indications the indications required in art. 2 OEDAl must be supplemented by an indication of the minimum content dry cocoa matter, in percent mass, by the mention "cocoa:... % minimum" for: a. sweet powdered cocoa; b. the household sweet powdered cocoa; c. cocoa sweet powder low in fat or skinny; d. cocoa sweetened low-fat powdered household or skinny; e. chocolate; f. household chocolate; g. the milk chocolate; h. chocolate of household milk; i. chocolate powdered j. granulated chocolate (chocolate vermicelli) and chocolate flakes; k. the couverture chocolate; l. chocolate hazelnut gianduja; Mr. granulated (vermicelli milk chocolate) milk chocolate and chocolate flakes milk; n. cover milk chocolate; o. Chocolate milk and hazelnut gianduja; p. cream chocolate; q. skimmed; milk chocolate chocolate a. the taza and chocolate familiar has the taza.

The information required in art. 2 OEDAI must be supplemented by an indication of the minimum content of cocoa butter for: a. poor cocoa fat powder; b. low in fat or thin powder, sweet cocoa.

In the case of the chocolate products sold in the room in the form of eggs, rabbits, ladybirds, etc. and chocolate confectionery items sold each, with less than 50 g, the weight per unit the indications prescribed in para. 1 must be at least on a sign visible, placed close to the corresponding product.
In derogation from art. 15, al. 3, OEDAl: a. the chocolates set out in art. 34 to 42 and 44, al. 1-3, are deemed produced in Switzerland as long as all the stages of manufacturing from the beans of cocoa or cocoa paste have been carried out in Switzerland; b. White chocolates set out in art. 43 and 44, al. 4, are deemed produced in Switzerland as long as all the stages of manufacturing from cocoa butter have been carried out in Switzerland; (c) for the products referred to in the art. 45 to 47 which are not entirely made from chocolate defined in the let. a, indicate the country of this chocolate and more.

The label of chocolate products containing vegetable fats other than cocoa butter must be supplemented by the words "contains vegetable fats in addition to cocoa butter". This credit line must appear in the same field of vision as the list of ingredients, well separately from that list, the specific name nearby and in bold at least as large.

RS 817.022.21 new content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Introduced by chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
New content according to chapter I of O of the DFI on March 1, 2010, in force since April 1, 2010 (RO 2010 885).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

Chapter 7 amending the annexes art. 54 the federal Office of public health regularly adapts the annexes of this order according to the evolution of scientific and technical knowledge and legislation of the major trading partners of the Switzerland.

Chapter 8 entry into force art. 55. this order comes into force on January 1, 2006.

Transitional provision of the amendment of November 15, 2006 transitional provision of the amendment of May 11, 2009 the foodstuffs not comply with the provisions of the amendment of May 11, 2009 of this order may be imported, manufactured and labeled according to the old law until April 30, 2010. They may be delivered to the consumer until exhaustion of stocks.

Annex 1 (art. 2, 13 and 14) sugar 1. Sugar (white sugar), sucrose, purified and crystallized, sound and fair merchantable quality and that meets the following characteristics: a. polarization min.

99.7 ° Z b. invert sugar max content.

0.04% mass c. loss the dry max.

0.06% mass 2. Semi-white sugar sucrose, purified and crystallized, of sound and fair merchantable quality and that meets the following characteristics: a. polarization min.

99.5 ° Z b. invert sugar max content.

0.1% mass c. loss the dry max.

0.1% mass 3. Raw sugar sucrose partially purified, crystallized from partially purified sugar, without further purification juice, however excluding the centrifugation or drying. Sucrose crystals covered with a film of molasses are characteristic.

4 sugar liquid aqueous Solution of sucrose that meets the following characteristics: a. material dry min.

62% mass b. invert sugar content (ratio of fructose by glucose: 1.0 ± 0.2) max.

3% mass c. ash simple max.

0.1% mass 5. Invert liquid sugar aqueous Solution of sucrose partially invested by hydrolysis, in which the proportion of invert sugar is not predominant and that has the following characteristics: a. material dry min.

62% mass b. invert sugar content (ratio of fructose by glucose: 1.0 ± 0.1 min.)

3% weight max.

50% mass c. ash simple max.

0.4% mass 6. Invert sugar syrup Solution aqueous, eventually crystallized sucrose partially invested by hydrolysis and that meets the following characteristics: a. material dry min.

62% mass b. invert sugar content (ratio of fructose by glucose: 1.0 ± 0.1 over 50% mass c. ash simple max.)

0.4% mass 7. Glucose syrup Solution purified and concentrated nutritious saccharides obtained from starch / starch or inulin and meets the following characteristics: a. material dry min.

70% mass b. min dextrose Equivalent.

20% mass, expressed as D-glucose (c) sulphated ash max.

1% mass d. content fructose max.

5% mass 8. Dehydrated glucose syrup partially dehydrated glucose syrup and that meets the following characteristics: a. material dry min.

93% mass b. min dextrose Equivalent.

20% mass, expressed as D-glucose (c) sulphated ash max.

1% mass d. content fructose max.

5% mass 9. Glucose (grape sugar or dextrose) mono-hydrated D-glucose purified and crystallized containing one molecule of water of crystallisation which has the following characteristics: a. content into D-glucose (dextrose) min.

99.5% mass b. material dry min.

90% mass (c) sulphated ash max.

0.25% weight 10. Glucose (dextrose or grape sugar) D-glucose anhydrous purified and crystallized not containing water of crystallisation that meets the following characteristics: a. content in glucose min.

99.5% mass b. material dry min.

98% mass (c) sulphated ash max.

0.25% mass 11. Fruit sugar (fructose, levulose) D-fructose purified and crystallized that meets the following characteristics: a. content fructose min.

98% mass b. material dry min.

99.5% mass (c) sulphated ash max.

0.1% mass d. content in glucose max.

0.5% mass 12. Sugar in milk (lactose) natural sugar of milk usually produced from whey and which has the following characteristics: a. content lactose anhydrous min.

99% mass it may be anhydrous, or contain one molecule of water of crystallisation, or even to be a mixture of these two forms.

13. sugar malt (maltose) sugar obtained by enzymatic separation of raw materials containing starch.

14 trehalose non reducing Disaccharide consisting of two fractions of glucose linked by a glycosidic a liaison, 1, 1. It is obtained from starch liquefied by an enzymatic process in several stages. It has the following characteristics: a. content in trehalose min.

98% mass b. loss on drying (60 ° C, 5 h) max.

1.5% mass c. content in ash max.

0.05% mass 15. Isomaltulose reducing Disaccharide formed a fraction of glucose and a fraction of fructose linked by a glycosidic bond a, 1, 6. It is obtained from sucrose by an enzymatic process and is put into circulation as a monohydrate. It has the following characteristics: a. content in isomaltulose min.

98% mass b. loss on drying (60 ° C, 5 h) max.

6.5% mass 16. D - tagatose (synonym: D-lyxo-hexulose) Cetohexose, an epimer of D-fructose invert C4. It is obtained from D-galactose by isomerisation under alkaline conditions in the presence of calcium. It has the following characteristics: a. D-tagatose min content.

98% mass b. loss on drying (102 ° C, 2 h) max.

0.5% reported the material mass dry new content according to chapter II al. 1 o of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

State on 1 April 2010 Annex 1A (art. 3, 11, para. 4, 13 and 15, para. 2) products based on sugar, sugar derived from fruit 1. Sugar content in butter cocoa, starch and additives max.

5% mass 2. Sugar vanilla content in appropriate quantity or dried vanilla extract vanilla min.

10% mass 3. Sugar vanillin content vanillin min.

2% mass 4. Sugar derived from fruit a. material dry min.

70% mass b. ash max.

0.18% mass introduced by section II al. 2 o of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

April 1, 2010 annex 2 State (art. 17, para. 2, 18, al. 2, 19, para. 2 and 21) requirements applying to articles of pastry and confectionery 1. Articles of pastry and confectionery containing caffeine content in caffeine (including natural caffeine) max.

6 g per kg 2. Marzipan a. content in sugars max.

68% mass b. content in water max.

12.5% mass 3. Persipan a. content in sugars max.

74% mass b. content in water max.

8% mass c. starch max.

0,2% mass 4. Candy milk content regarding fat lactic min.

2.5% mass 5. Candy cream content regarding fat lactic min.

4% mass update by clause II of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4913).

Status as of April 1, 2010 Appendix 3 (art. 23 to 28) requirements apply to edible ice 1. Cream a. content fat lactic when you add ingredients min.

6% mass b. lactic fat content when you add no min ingredients.

8% mass c. material dry total min.

30% mass 2. Ice cream double a. content regarding fat lactic min.

12 mass % b. material dry total min.

33% mass 3. Ice milk a. content fat lactic min.

3% mass b. degreased lactic dry matter min.

8% mass c. material dry total min.

30% mass 4. Sorbet a. Proportion of fruit in the sorbets with fruit - lemons min.

6% mass - other citrus min.

10% mass - other fruits min.

20% mass b. material dry total min.

25% weight 5. Ice water a. fat total max.

3 mass % b. material dry total min.

15% mass 6. Ice a. material total fat min.

3% mass b. degreased lactic dry matter min.

8% mass c. material dry total min.

30% mass State on 1 April 2010 annex 4 (art. 31, para. 4 and 32) requirements that apply to the cocoa powder, chocolate powder and butter cocoa 1. Cocoa powder (cacao) a. content in butter cocoa min.

20% mass b. content in water max.

9% mass 2. Poor cocoa fat powder (lean cocoa powder, cocoa low in fat or skinny, strongly defatted cocoa powder, strongly defatted cocoa) content in max cocoa butter.

20% mass 3. Chocolate cleaning powder (cocoa powder sweet, sweet cocoa) and cocoa of household sugar powder (cocoa of household sugar, chocolate powdered household) content in cocoa powder min.

25% mass


4 chocolate low in fat or skinny powdered household (low in fat sweet powdered cocoa, cocoa skinny powdered sugar, cocoa low in fat or skinny sugar, cocoa strongly degreased sweet powder, sweet strongly defatted cocoa, household strongly degreased powdered chocolate) and cocoa household poor in fat or skinny powdered, sugar (low in fat or skinny sugar household cocoa (, household strongly defatted powdered, sweet cocoa, cocoa sweet strongly defatted household) fat content in poor cocoa powder min.

25% weight 5. Chocolate powder content in cocoa powder min.

32% mass 6. Cocoa butter a. content of free fatty acids (expressed as oleic acid) max.

1.75% mass b. content in unsaponifiables (determined in the ether of oil) max.

0.5% mass c. content in unsaponifiables in the case of pressure (fixed oil ether) min cocoa butter.

0.35% mass reported on the dry matter new content according to chapter II al. 1 o of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

State on 1 April 2010 annex 5 (art. 34 to 47) requirements apply to the chocolate 1. Chocolate (calculation according to art. 48) a. total cocoa min. 35% mass b. degreased cocoa min. 14% mass c. cocoa min. 18% mass 2 butter dry matter dry matter. Chocolate maid (calculation according to art. 48) a. total cocoa min. 30% mass b. degreased cocoa min. 12% mass c. cocoa min. 18% mass 3 butter dry matter dry matter. Chocolate milk (calculation according to art. 48) a. dry matter total cocoa min. 25% mass (b) dry matter lactic min. 14% mass of whole milk partially or completely dehydrated, milk partially or completely skimmed, of cream, cream partially or completely dehydrated, butter or milk fat c. degreased dry matter cocoa min. 2.5% mass d. material fat lactic min. 3.5% mass e. total fat (cocoa butter and milk fat) min. 25% mass 4. Household (calculation according to art. 48) milk chocolate a. dry matter total cocoa min. 20% mass b. dry matter lactic min. 20% mass of whole milk partially or completely dehydrated, milk, partially or completely skimmed of cream, cream partially or completely dehydrated, butter or milk fat c. degreased dry matter cocoa min. 2.5% mass d. material fat lactic min. 5% mass e. total fat (cocoa butter and milk fat)

min. 25% weight 5. Chocolate skim milk (calculation according to art. 48) material fat lactic max. 1% mass 6. Chocolate cream (calculation according to art. 48) milk fat min. 5.5% mass 7. Chocolate double cream (calculation according to art. 48) milk fat min. 10% mass 8. Granulated chocolate (chocolate vermicelli), chocolate flakes, chocolate vermicelli a. cocoa min. 12% butter mass b. total cocoa min. 32% mass c. degreased cocoa min. 14% mass 9 dry matter dry matter. Granulated (vermicelli milk chocolate) milk chocolate, chocolate flakes milk, chocolate milk vermicelli a. dry matter total cocoa min. 20% mass b. material dry lactic min. 12% mass of whole milk partially or completely dehydrated, milk, partially or completely skimmed of cream, cream partially or completely dehydrated, butter or milk fat c. degreased dry matter cocoa min. 2.5% mass d. material fat lactic min. 3.5% e mass. fat total (cocoa butter and milk fat) min. 12% mass 10. Chocolate to the noisettesgianduja a. cocoa min. 32% mass total dry matter (reported the share of chocolate) b. dry matter degreased cocoa min. 8% mass (reported the share of chocolate) c. finely crushed hazelnuts min. 20% mass and maximum 40% mass (reported to the finished product) 11. Chocolate milk and the noisettesgiandu ja a. dry matter lactic total min. 10% (reported to the chocolate part) mass of whole milk partially or totally dehydrated milk partially or fully skimmed, cream, cream partially or fully dehydrated butter or material fat lactic b. finely crushed hazelnuts min. 15% and max. 40% mass (reported to the finished product) 12. White chocolate (calculation according to art. 48) a. cocoa min. 20% butter mass b. dry matter lactic total min. 14% mass of whole milk partially or completely dehydrated, milk, partially or completely skimmed of cream, cream partially or completely dehydrated, butter or material fat lactic c. material fat lactic min. 3.5% mass 13. Coverage a. chocolate cocoa min. 31% butter mass b. degreased cocoa min. 2.5% mass c. total cocoa min. 35% mass 14 dry matter dry matter. Dark chocolate cover a. cocoa butter min. 31% mass b. degreased cocoa min. 16% mass 15 dry matter. Material cover milk fat min. 31% mass 16. White chocolate to cover material fat min. 31% mass 17. Filled chocolate (calculation according to art. 48) chocolate according to the art. 34 to 38 and 41 to 44 min. 25% mass 18. Chocolate has the taza a. total cocoa min. 35% dry matter mass b. mass cocoa min. 18% butter c. degreased dry matter cocoa min. 14% mass d. flour or starch max. 8% mass 19. Chocolate familiar has the taza a. total cocoa min. 30% dry matter mass b. mass cocoa min. 18% butter c. degreased dry matter cocoa min. 12% mass d. flour or starch 18% max. mass 20. Pralines, pralines, chocolate candies (calculation according to art. 48) layers of chocolate (art. 34 to 38 and 41 to 44) or min. 25% mass mix chocolate (art. 34 to 38 and 43-44) min. 25% mass 21. Confectionery to chocolate chocolate (art. 34 to 38 and 43), min. 10% mass of cocoa butter, or min. 10% mass chocolate cover (art. 44) min. 20% mass new content according to chapter II al. 1 o of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).

State on April 1, 2010 schedule 6 (art. 51, para. 1) vegetable fats other than cocoa in chocolate butter vegetable fats are, alone or in a mixture, cocoa butter equivalents and must meet the following criteria: a. be vegetable fat no Lauryl rich in symmetrical monounsaturated triglycerides of the type POP , POSt and StOSt; b. be in any proportion with cocoa butter miscible and compatible with its physical properties (melting point and crystallisation temperature, speed of fusion, need for a tempering); c. be obtained only by refining or fractionation, which excludes to change the structure of the triglyceride of enzymatic way.

In accordance with these criteria, following vegetable fats obtained from plants listed below, can be used: common name of the vegetable fat scientific names of plants from which the corresponding fat can be obtained 1. Illipe, Borneo illipe, Tengkawang Shorea spp.

2 Sal Shorea robusta 3. Palm oil Elaeis guineensis Elaeis olifera 4. Butyrospermum parkii Shea 5. Kokum Garcinia indica gurgi 6. Nuclei of mango Magnifera indica using copra oil may be permitted in chocolate used for the manufacture of ice cream and similar frozen products.

Introduced by section II al. 2 o of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1977).
P (Palmitic acid); O (oleic acid), St (stearic acid) status on April 1, 2010

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