CODEX STAN 86-1981 Standard for Cocoa Butter
1. SCOPE
This standard applies exclusively to cocoa butter used as ingredient in the manufacture of chocolate and chocolate products.
2. DESCRIPTION
2.1 DEFINITION OF COCOA BUTTER
Cocoa butter is the fat obtained from cocoa beans with the following characteristics:
- free fatty acid content (expressed as oleic acid): not more than 1.75% m/m
- unsaponifiable matter: not more than 0.7% m/m,
except in the case of press cocoa butter which shall not be more than 0.35% m/m
