FIELD: food industry.
SUBSTANCE: invention relates to a structured edible product, its production method, a triglyceride composition for the said product production, the composition production method and application. The structured edible product contains 20 - 100 wt % of the triglyceride composition, 0 - 80 wt % of the filler, less than 15 wt % of water in terms of the total weight of the whole product. The triglyceride composition contains (in terms of the composition weight) less than 57 wt % of saturated fatty acids, less than 10 wt % of trans-isomeric unsaturated fatty acids, at least 15 wt % of SUS-triglycerides (where S is C16-24 saturated fatty acid, U is an unsaturated fatty acid including at least 18 carbon atoms) and at least 8 wt % of U3 triglycerides. SUS- triglycerides contain C-20 arachic acid in an amount of at least 3% of all the SUS- triglycerides weight; the ratio of AOSt/AOA triglycerides is equal to at least 1.5, preferably, at least 3. The structured edible product manufacture method involves mixing 20 - 100 wt % of the triglyceride composition in partly melted form, 0 - 80 wt % of the filler and less than 15 wt % of water, the composition crystallisation stimulation till a stable crystalline form, solid structure generation. The triglyceride composition is applied for production of confectionary cream, a coating agent, a tablet, a filling, a chocolate product with a filling, whipped cream, a biscuit, soft cheese, extruded products with an inner structured filling, bakery goods with a structured filling.
EFFECT: structured edible product has optimal solidity and optimal properties of melting in the mouth, low content of saturated fatty acids and oil retaining capability at room temperature.
30 cl, 11 tbl, 7 ex
