This cocoa butter is obtained by mechanically pressing cocoa mass from either alkalized or non-alkalized cocoa. Solvent extracted and expeller derived cocoa butter is not permitted. This fat should be deodorized at maximum 160°C. Special attention was paid to oil sourcing and manufacturing process to keep 3-monochloro-propane-1,2-diol (3-MCPD) bound in esters and glycidol bound in esters as low as possible. All components were derived from non-genetically modified sources. Fatty acids are expressed as g fatty acid/100g oil; 1 g fatty acid/100 g total fatty acids = 0.94 g fatty acid/ 100 g oil.