Regulations 2 and 3
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:–
(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:–
| 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 | Burtyrospermum parkii |
5. Kokum gurgi | Garcinia indica |
6. Mango kernel | Mangifera indica |
3. Coconut oil may be used in chocolate for the manufacture of ice cream and similar frozen products.
4. In this Schedule–
“P” means palmitic acid;
“O” means oleic acid;
“St” means stearic acid.