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The vegetable fats referred to in Article 2(1) are, singly or in blends, cocoa butter equivalents and shall comply with the following criteria:
they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP, POSt and StOSt(1);
they are miscible in any proportion with cocoa butter, and are compatible with its physical properties (melting point and crystallisation temperature, melting rate, need for tempering phase);
they are obtained only by the processes of refining and/or fractionation, which excludes enzymatic modification of the triglyceride structure.
In conformity with the above criteria, the following vegetable fats, obtained from the plants listed below, may be used:
Usual name of vegetable fat | Scientific name of the plants from which the fats listed can be obtained |
---|---|
1. Illipe, Borneo tallow or Tengkawang | Shorea spp. |
2. Palm-oil | Elaeis guineensis Elaeis olifera |
3. Sal | Shorea robusta |
4. Shea | Butyrospermum parkii |
5. Kokum gurgi | Garcinia indica |
6. Mango kernel | Mangifera indica |
Furthermore, as an exception to the above, Member States may allow the use of coconut oil for the following purpose: in chocolate used for the manufacture of ice cream and similar frozen products.
P (palmitic acid), O (oleic acid), St (stearic acid).