| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to oil and fat industry. Fat composition contains the following components: the first fat, having content of transfat acids of less than 30 wt % from the weight of the first fat, weight ratio of saturated fatty acids C-16/C-18, making at least 6, and at least 35 wt % content of solid fat at temperature of 20C, and, based on overall weight of fat composition, 0.1-5 wt % of fat, which accelerates crystallization, which represents a mixture of triglycerides, having weight ratio of L/M equal to at least 5, where L stands for saturated fatty acid with at least 18 atoms of carbon, and M stands for saturated fatty acids, which contain at least 18 atoms of carbon. Fat composition is produced by melting of the first fat and fat that accelerates crystallisation, and then their mixing in melt condition. Fat composition is added to confectionary fat, confectionary product, fillings, cream, candies and icing. ^ EFFECT: invention makes it possible to develop fat composition, having improved extent of fat crystallisation, in which content of transfatty acid is at low level. ^ 19 cl, 6 tbl, 4 ex |
