FIELD: food industry.
SUBSTANCE: composition consists of an interesterified fat prepared by interesterification of a mixture containing 5-95 % of at least one dodecanic fat and 95-5 % of at least one non-dodecanic fat; the composition of non-hydrogenised vegetable fats contains at least 50 wt % and less than 15wt % of solid fat (SFC) at a temperature of 20°C and 35°C accordingly; the composition of non-hydrogenised vegetable fats contains C12+C16 fatty acids in an amount of at least 55wt % of the total weight of the fat composition, the C12/C16 of fatty acids ratio being at least 1. The mixture of at least one dodecanic fat and at least one non-dodecanic fat undergoes a process of chemical and fermentative interesterification. The produced fat is added to the composition of confectionery fat, a confectionery product, coffee whitener or an ice-cream composition.
EFFECT: invention allows to produce a fatty composition suitable for application in confectionary industry; this composition does not undergo hydrogenisation and needs no tempering; it is characterised by a high profile of solid fats content, a property to melt well when in the mouth, a waxy sensation absence, good thermal endurance and rather a high crystallisation rate.
17 cl, 3 tbl, 3 ex
