Sal Fat
Sal fat is one of the six vegetable fats permitted in EU chocolate (Directive 2000/36/EC) up to 5% as a cocoa-butter equivalent. It has a saturated fat profile similar to cocoa butter.
What it is
Vegetable fat extracted from seeds of the sal tree (Shorea robusta); a cocoa-butter equivalent (CBE).
Used as one of the permitted vegetable fats in chocolate manufacturing (cocoa-butter equivalent) and as cosmetic emollient.
Why it's flagged
- high saturated fat content
What regulators actually say
"The vegetable fats listed in Annex II [including sal fat from Shorea robusta] may be added... in quantities not exceeding 5% of the finished product."
Regulatory status
United States — FDA
Not on the list of vegetable fats permitted in chocolate under U.S. standards of identity for chocolate (21 CFR 163).
European Union — EFSA
Permitted in chocolate up to 5% under EU Directive 2000/36/EC (Annex II).
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