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The Cocoa and Chocolate Products (Scotland) Regulations 2003
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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:–S
(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.
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