FIELD: confectionery industry.
SUBSTANCE: chocolate product contains a fat-and-oil composition containing high-unsaturated fatty acids. Total content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the chocolate product ranges from 0.02 to 5 wt %. Chocolate product pH is adjusted to value from 5.8 to 8. Oil and fat composition containing high-unsaturated fatty acids contains from 1 to 10 wt % of the water phase. Aqueous phase contains total of 3 to 65 wt % of a water-soluble antioxidant dispersed with particle size of 300 nm and less in the oil phase. Invention also discloses a method for production of a chocolate product and a method for reducing foreign off-taste in it.
EFFECT: invention provides reduction in time of taste change of chocolate product.
13 cl, 2 tbl, 14 ex
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