FIELD: food industry.
SUBSTANCE: chocolate or chocolate-like material contains oil and fat. The oil and fat contains 50 - 85 wt % of triglycerides with an oleic acid bound in Position 2 and unsaturated fatty acids bound in Positions 1 and 3, the fatty acids having 16 or more carbon atoms (XOX triglyceride type), as well as 5 - 18 wt % of triglycerides with two bound oleic acids and one saturated fatty acid having 16 or more carbon atoms (XO2 triglyceride type). Additionally proposed are a chocolate product, versions of the method for inhibition of low-temperature greying of chocolate and chocolate-like material, an oil and fat composition, a method for production of such oil and fat composition, a method for production chocolate or chocolate-like material and a low-temperature greying inhibitor.
EFFECT: invention allows to produce a chocolate product resistant to low-temperature greying, having a good texture and brittleness due to adjustment of the ratio of XOX and XO2 type triglycerides.
15 cl, 13 tbl, 24 ex
