Title 21

PART 163 SUBPART B

Subpart B - Requirements for Specific Standardized Cacao Products

• 21 U.S.C. 321, 331, 341, 343, 348, 371, 379e.
• 58 FR 29529, May 21, 1993, unless otherwise noted.

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

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