FIELD: food industry.
SUBSTANCE: invention relates to fat and oil industry. Fatty composition, which comprises the following: more than 75 wt% of palmitic acid and stearic acids; from 1 up to 25 wt% of oleic acid; and more than 20 wt% of combined P2St and PSt2 triglycerides, where P is palmitic acid, and St is stearic acid; wherein the fatty composition has the weight ratio P2St: PPP of triglycerides that is greater than 0.5. Fatty mixture containing from 0.5 up to 10 wt% of the above described fatty composition and from 90 up to 99.5 wt% of one or several other fats. Method for producing the fatty composition, which comprises the following steps: the provision of palm oil stearin, which has the iodine value (IV) from 10 up to 40; interesterification of palm oil stearin from the previous stage with the source of stearic acid; and fractionating the interesterificated product in order to obtain the stearin fraction with the ester-based product yield from 8 up to 25 wt%. Confectionery product, which comprises at least 20 wt% of the fatty mixture and at least 30 wt% of sugar. Application of fatty composition in order to stimulate, enhance or accelerate the crystallization of fat or fatty mixtures when they are used in confectionery or bakery products.
EFFECT: invention allows to improve the crystallization of fat without adversely affecting the properties of fat.
15 cl, 2 tbl, 3 ex
