Division 1 Cocoa butter
United Kingdom
designates the fat obtained from cocoa beans or parts of cocoa beans with the following characteristics:
| — free fatty acid content (expressed as oleic acid): | not more than 1,75 % |
| — unsaponifiable matter (determined using petroleum ether): | not more than 0,5 %, except in the case of press cocoa butter, where it shall not be more than 0,35 % |