New fat ingredients in confectionary for a healthy diet

An important segment of the functional food market is products confectionery industry covered with chocolate or glaze for a healthy diet. The selection high-quality and technological fat ingredients such often difficult due to specific properties in composition. additional source concern realization that there are limited number vegetable oils fats nature have optimal crystallization melting characteristics. Therefore they must be subjected modification processes, as hydrogenation, form hardness main rheological characteristics future base. Such processes can negatively affect consumer ready-made glaze, formation trans-isomers fatty acids. A technology production new by combined method has been developed. On basis obtained cocoa butter substitutes non-tempered mixed type, which do not contain acids, crystal formation, experimental batches were produced set indicators product was investigated. result study practical recommendations use glazes based on developed ingredients.