METHOD FOR PRODUCTION OF SOLID BUTTER Russian patent published in 2013 - IPC C12P7/64 C12N9/20 C12R1/845 

FIELD: food industry.

SUBSTANCE: one performs the reaction of interesterification between one or several a) compounds chosen from the group containing saturated C16-22 fatty acids with a straight chain and their compound ethers with lower alcohols and b) triglyceride containing an oleoyl or linoleoyl group in the second position. One mixes vegetable oil and triglyceride (ethylstearate). One adds an enzyme represented by granulated powdered lipase extracted from Rhizopus oryzae and/or Rhizopus delemar and soya bean powder with fat content equal to 5 - 25 wt %. One performs reaction (while stirring) during 7 hours at a temperature of 40°C. The produced solution is filtered for removal of granulated powdered lipase after interesterification. The produced product is distilled, fractioned and purified.

EFFECT: invention allows to improve efficiency and selectiveness of the interesterification reaction and produce solid butter having good crystalline properties, the butter applicable as an equivalent cocoa butter substitute and chocolate solidity modifier.

13 tbl, 9 ex