Title 21

PART 163 SUBPART B

Subpart B - Requirements for Specific Standardized Cacao Products

21:2.0.1.1.39.2.1.1SECTION 163.110
   163.110 Cacao nibs.
21:2.0.1.1.39.2.1.2SECTION 163.111
   163.111 Chocolate liquor.
21:2.0.1.1.39.2.1.3SECTION 163.112
   163.112 Breakfast cocoa.
21:2.0.1.1.39.2.1.4SECTION 163.113
   163.113 Cocoa.
21:2.0.1.1.39.2.1.5SECTION 163.114
   163.114 Lowfat cocoa.
21:2.0.1.1.39.2.1.6SECTION 163.117
   163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing.
21:2.0.1.1.39.2.1.7SECTION 163.123
   163.123 Sweet chocolate.
21:2.0.1.1.39.2.1.8SECTION 163.124
   163.124 White chocolate.
21:2.0.1.1.39.2.1.9SECTION 163.130
   163.130 Milk chocolate.
21:2.0.1.1.39.2.1.10SECTION 163.135
   163.135 Buttermilk chocolate.
21:2.0.1.1.39.2.1.11SECTION 163.140
   163.140 Skim milk chocolate.
21:2.0.1.1.39.2.1.12SECTION 163.145
   163.145 Mixed dairy product chocolates.
21:2.0.1.1.39.2.1.13SECTION 163.150
   163.150 Sweet cocoa and vegetable fat coating.
21:2.0.1.1.39.2.1.14SECTION 163.153
   163.153 Sweet chocolate and vegetable fat coating.
21:2.0.1.1.39.2.1.15SECTION 163.155
   163.155 Milk chocolate and vegetable fat coating.