FIELD: food industry.
SUBSTANCE: method of producing a bloom retarding component for chocolate and chocolate-like products, said method comprising steps of: providing a triglyceride composition (TGC), containing 40–95 wt.% monounsaturated symmetric triglycerides (TG) selected from POP, StOSt and POSt; heat treatment of TGC in a sealed vessel for at least 1 hour and at a temperature of at least 220 °C to form a heat treated triglyceride composition (HT TGC); and deodorising the formed thermally treated triglyceride composition—NT TGC from the heating step to form a deodorised thermally treated triglyceride composition (DZ/HT TGC). P is palmitic acid, St is stearic acid, and O is oleic acid. Method of making chocolate, comprising a step of adding a deodorised heat-treated triglyceride composition (DZ/HT TGC) or a mixture thereof, obtained according to the above method as the only vegetable fat. Method of making a chocolate-like product, comprising a step of adding a deodorised thermally treated triglyceride composition (DZ/HT TGC) or a mixture thereof, obtained according to the above method as the only vegetable fat. Chocolate containing a deodorised heat-treated triglyceride composition (DZ/HT TGC) or a mixture thereof, obtained according to the above method, having a SSO/SSS ratio of 0.4 to 1.7. A chocolate-like product containing a deodorised thermally treated triglyceride composition (DZ/HT TGC) or a mixture thereof, obtained according to the above method, having a SSO/SSS ratio of 0.4 to 1.7. Chocolate having SSO/SSS ratio of 0.4 to 1.7, containing cocoa butter as the sole component of vegetable fats and in which at least 2 wt.% of cocoa butter, for example, at least 4 wt.% of cocoa butter and even, for example, at least 6 wt.% of cocoa butter was treated according to the above method. Use of a deodorised heat-treated triglyceride composition (DZ/HT TGC) obtained according to said method as a bloom retarding component for chocolate and chocolate-like products, having SSO/SSS ratio of 0.4 to 1.7.
EFFECT: invention makes it possible to reduce formation of bloom, as well as to avoid or significantly reduce formation of 2-, 3-MCPD, glycidol or its esters.
32 cl, 2 dwg, 9 tbl, 3 ex
