FIELD: food industry.
SUBSTANCE: method for obtaining a component slowing bloom of chocolate and chocolate-like products is proposed, comprising the stage of deodorizing a triglyceride composition. The triglyceride composition contains at least 40 wt % of monounsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P corresponds to palmityl, St corresponds to stearyl, and O corresponds to oleyl. Said triglyceride composition contains cocoa butter. Deodorizing is carried out for at least 60 minutes at the temperature of at least 235°C.
EFFECT: significant effect of slowing the chocolate bloom process.
13 cl, 1 dwg, 15 tbl, 5 ex
