The Cocoa and Chocolate Products (England) Regulations 2003 No. 1659

Regulations 2 and 3

SCHEDULE 2 E+W AUTHORISED VEGETABLE FATS

1.  Subject to the following paragraphs of this Schedule, the vegetable fats referred to in regulation 3 are, singly or in blends, cocoa butter equivalents and shall comply with the following criteria:— E+W

(a) they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP, POSt and StOSt;

(b) they are miscible in any proportion with cocoa butter, and are compatible with its physical properties (melting point and crystallisation temperatures, melting rate, need for tempering phase);

(c) they are obtained only by the processes of refining or fractionation or both, which exclude enzymatic modification of the triglyceride structure.

2.  In conformity with the criteria specified in paragraph 1 above, the following vegetable fats, obtained from the plants listed in the Table below, may be used:— E+W

Usual name of vegetable fat	Scientific name of the plants from which the fats listed can be obtained
1.  Illipe, Borneo tallow or Tengkawang E+W	Shorea spp.
2.  Palm-oil E+W	Elaeis guineensis Elaeis olifera
3.  Sal E+W	Shorea robusta
4.  Shea E+W	Burtyrospermum parkii
5.  Kokum gurgi E+W	Garcinia indica
6.  Mango kernel E+W	Mangifera indica

3.  Coconut oil may be used in chocolate for the manufacture of ice cream and similar frozen products. E+W

4.  In this Schedule— E+W

“P” means palmitic acid;

“O” means oleic acid;

“St” means stearic acid.