Table 1.

Samples’ classification according to the refining process and botanical origin.

Refining Process	Group 1	Botanical Origin	Subgroup: Different Mixtures	N	Total
Chemical refining (Acid oils, AO)	SCP	Blends of AO from seed oils, cocoa Butter, and palm oil	Cocoa butter, rapeseed, soybean, and palm oils (40/30/20/10)	2	12
			Cocoa butter, palm, and seed oils 2	10
	SP	Blends of AO from seed and palm oils	Soybean, rapeseed, and palm oils (40/40/20)	2	5
			Sunflower, soybean, palm, corn, and rapeseed oils 2	3
	O	AO from olive pomace oil and blends of AO from olive pomace and olive oils	Olive pomace oil	13	18
			Olive pomace and olive oils (90/10)	5
	BS	Blends of AO from seed oils	Sunflower (80–90), rapeseed (20–10), and traces of palm and palm kernel oils and palm stearin 3	1	9
			Sunflower, corn, and grapeseed oils (40/30/30)	3
			Sunflower, soybean, and corn oils 2	3
			Sunflower, high oleic sunflower, soybean, corn, and olive pomace oils 2	2
	SU	AO from sunflower oil	Sunflower oil	18	18
	SU-SO	Blends of AO from sunflower and soybean oils	Sunflower and soybean oils 2	4	15
			Sunflower and soybean oils (10/90)	7
			Sunflower and soybean oils (80/20)	2
			Sunflower and soybean oils (90/10)	2
	SO	AO from soybean oil	Soybean oil	2	2
Physical refining (Fatty acid distillates, FAD)	LFAD	FAD from coconut oil and blends of FAD from coconut and palm kernel oils (lauric oils)	Coconut oil	2	5
			Coconut and palm kernel oils 2	3
	PFAD	FAD from palm oil	Palm oil	6	6
	OFAD	FAD from olive pomace and olive oils	Olive pomace oil	1	2
			Olive oil	1

¹ See the “Group” and “Botanical origin” columns for the definition of abbreviations. ² For some blends the proportions were unknown. ³ Some blends have traces of fruit oils.