The Cocoa and Chocolate Products (Wales) Regulations 2003

Regulations 2 and 3

SCHEDULE 2 E+WAUTHORISED 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 fatScientific name of the plants from which the fats listed can be obtained

1.  Illipe, Borneo tallow or TengkawangE+W

Shorea spp.

2.  Palm-oilE+W

Elaeis guineensis

Elaeis olifera

3.  SalE+W

Shorea robusta

4.  SheaE+W

Burtyrospermum parkii

5.  Kokum gurgiE+W

Garcinia indica

6.  Mango kernelE+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.