FIELD: food industry.
SUBSTANCE: method envisages stages of heating and dissolving triglycerides XOX fat or XLX fat. 20-60 wt % of the triglyceride contains remainder of a saturated fatty acid in each first and third position and an oleoyl or linoleoyl group in the second position. One performs reaction in the presence of 1 - 30 wt % lower alkyl ether of a fatty acid. Then the mixture is cooled for crystal sedimentation and solid substance-liquid separation.
EFFECT: invention allows to produce fat and oil compositions having low temperature properties optimal for chocolate products production and low XXX or XX fat content and to avoid the composition feculence.
12 cl, 23 tbl, 14 ex
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