# Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption, Division 1: Cocoa butter

Extent: E+W+S+N.I.

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 %

---
Source: https://www.legislation.gov.uk/eudr/2000/36/annex/I/division/A/division/1 (the official version)
Page: https://openlegislation.uk/eu-directive-2000-36/annex-I/division-A/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.