(a)
they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP, POSt and StOSt(1);
(b)
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);
(c)
they are obtained only by the processes of refining and/or fractionation, which excludes enzymatic modification of the triglyceride structure.
(1)
P (palmitic acid), O (oleic acid), St (stearic acid).