BLOOM-INHIBITING FAT BLENDS

摘要

The invention concerns triglyceride compositions that display excellent anti-bloom performance, when applied in chocolate. The blends comprise triglycerides A, B and C, wherein A is of the (H2M + M2H)-type (H= saturated fatty acid C16+; M= saturated fatty acid C8-C14); B is a triglyceride composition with less than 30 wt% (U3 + U2S), U= unsaturated fatty acid C18+; S= saturated fatty acid C16-Cn; B contains more than 40 wt% saturated or unsaturated fatty acid residues with a melting point below 60.degree.C, while N20 (not stabilised) of B < 40; C is a triglyceride composition with an SUS content of ? 30 wt% and/or having an N20 (not stabilised) > 15.