Trans-hardened fats with good gloss

摘要

Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, A being a fat with a C18 trans-content of 15-70% B being a (H2M+M2H)-type fat, wherein H=saturated fatty acid>/=C16 M=saturated fatty acid: C8-C14 with a specific carbon number distribution, such that the amounts of B in the blend being: 0.2-30 wt % on fat phase.