FIELD: food industry.
SUBSTANCE: invention relates to production of a cocoa butter fat substitute for chocolate. The method envisages vegetable fat fractionation, fat material semi-product manufacture by way of mixing the fractionated vegetable fat with stearic acid derivatives and fermentative interesterification of the fat material semi-product. The produced cocoa butter fat substitute contains POP triglyceride in an amount of 10 wt % or less of the total weight of the cocoa butter fat substitute and has POS/SOS triglycerides content ratio equal to 1.0 to 1.5. Additionally, the present invention relates to a chocolate composition involving usage of the said cocoa butter fat substitute.
EFFECT: invention allows to produce a natural cocoa butter fat substitute for chocolate or coatings for pastry with good resistance to heating and a texture and fast melting capability analogous to those of natural cocoa butter.
6 cl, 1 dwg, 14 tbl, 11 ex
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