FIELD: fat-and-oil industry.
SUBSTANCE: fat contains mixture of triglycerides, wherein from 2.5 wt% to 5.5 wt% of triglycerides are HHH triglycerides, from 2.5 wt% to 65 wt% of HHH triglycerides are triglycerides of one and the same acid and the remaining HHH triglycerides contain mixed residues of fatty acids, from 1.5 wt% to 5 wt% of triglycerides are HHM and HMH triglycerides, at least 85 wt% of residues of fatty acids H in HHM and HMH triglycerides are palmitic acid remains, where H are saturated fatty acid residues with chain length greater than 15 atoms of carbon, and M are saturated fatty acid residues with chain length of 12 or 14 atoms of carbon, and where remains M are in the middle or one of end positions. Fat A and fat B are introduced into triglyceride oil in an amount of from 6 wt% to 15 wt%, with A/B weight ratio making from 1/9 to 4/6. In fat A, at least 50 wt% of triglycerides are fully saturated triglycerides, at least 80 wt% of saturated fatty acids residues thereof have chain length of 16 atoms of carbon (P) or 18 atoms of carbon (S), while R/S ratio is from 75:25 to 25:75. Up to 5 wt% of remains of saturated fatty acids have chain length of from 12 to 16 atoms of carbon. In fat B, at least 20 wt%, preferably at least 25 wt% of triglycerides consists of HHM and HMH triglycerides. In order to prepare edible pasty product, aqueous and fatty phases are emulsified, cooled and emulsion is processed. Content of fatty acids in pasty product is less than 25 wt% per total fatty phase.
EFFECT: provision for producing of thermally stable fat.
11 cl, 3 tbl, 2 ex
