Ammonium, potassium, or sodium bicarbonate, carbonate, or hydroxide, or magnesium carbonate or oxide, added as such, or in aqueous solution. The following safe and suitable ingredients may be used: (3) The cacao nibs, or the cacao beans from which they are prepared, as appropriate, may be further processed with one or more of the optional neutralizing agents specified in paragraph (b)(2) of this section. (2) The cacao nibs, or the cacao beans from which they are prepared, may be processed by heating with one or more of the optional alkali ingredients specified in paragraph (b)(1) of this section. The cacao shell content is not more than 1.75 percent by weight, calculated on an alkali free basis, as determined by the method prescribed in § 163.5(a).
#NIBS COCOA CRACKED#
(1) Cacao nibs is the food prepared by removing the shell from cured, cleaned, dried, and cracked cacao beans. Subpart B - Requirements for Specific Standardized Cacao Products
SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION The information on this page is current as of Jun 07, 2023.įor the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR).
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