FIELD: food industry.
SUBSTANCE: invention relates to a structured food product with solid consistency. The product contains 20-100 wt % of fat phase, 0-80 wt % of dry components and 0-15 wt % of water. The fat phase includes at least one fat composition containing 10-55 wt % of at least one liquid oil with saturated fatty acid content equal to less than 25% of the liquid oil weight and 45-90 wt % of a solid fat component with StOSt/POP ratio value equal to at least 2, preferably - at least 2.5, most preferably - at least 3.0, where St - stearic acid, P - palmic acid and O - oleic acid. Additionally the invention relates to a method for production of the structured food product. The method envisages mixing the product components and tempering.
EFFECT: invention allows to produce a structured food product preserving a solid and fragile structure, having good resistance against heat treatment as well as a good taste and nutritional profile.
32 cl, 18 tbl, 10 ex
