Encyclopedia
POP-type cocoa butter substitute
Cocoa butter substitute of the POP type - products with a fat content of not less than 99 percent, having partial compatibility with cocoa butter (not less than 25 percent), requiring tempering, the main component of which is 2-oleodipalmitin (more than 50 percent), containing no more than 1 percent by mass of lauric acid, no more than 2 percent by mass of trans-isomers of fatty acids, manufactured from natural and fractionated tropical oils and (or) modified vegetable oils with or without the addition of food additives and other ingredients1.
2008. No. 26. Art. 3009.
Federal Law No. 90-FZ dated June 24, 2008 "Technical Regulations on Oil and Fat Products", as amended on December 28, 2008, Article 3, subpara. 22 // RSFSR. ↩