FIELD: food industry, fat-and-oil industry.
SUBSTANCE: the present innovation deals with a lauric acid-free, nontrans, nontempered (non-LTT) fatty composition that contains a fraction obtained out of overetherified triglyceride mixture in which, at least, 90 weight% of fatty acids constituents are represented by palmitic, stearic, arachic, behenic, oleic and linoleicacids. Moreover, total content of arachic and behenic acids corresponds to 3-40 weight%, and total content of palmitic and stearic acids corresponds to about 25-60 weight%. Moreover, the fraction mentioned has got certain physical and chemical properties. The method deals with overetherifying of triglyceride mixture followed by fractioning the overetherified mixture to isolate the fraction, its melting points being under 36°C and the onset of crystallization ranged 22-36°C. The obtained fatty composition could be applied for confectionary, bakery and dairy products, as an ingredient in confectionary glazed mixtures, as an inhibitor of sugar bloom in chocolate and chocolate-like products, as an aerating agent in the stuffing for confectionary, bakery or dairy products, as water barrier between the substances of high and low moisture content in bakery and confectionary products, as a paper-covering agent, as a softening agent in cosmetic, pharmaceutical preparations or perimedicinal products. The innovation enables to obtain fatty composition that is crystallized very quickly and hardened into stable crystal form without any tempering or adding fine inoculating crystals or anti-film agents and being of high compatibility with other fats.
EFFECT: higher efficiency.
23 cl, 3 dwg, 10 ex, 14 tbl
