Abstract: The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.

Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B. Component A is present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and component B is present in an amount of 5-60% (w/w) of said bloom retarding fat composition. Component A comprises a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher. Component B comprises a fat composition having a content of saturated fatty acids of 30% (w/w) or less. In component B the total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less. Further in component B the content of SatSatU TAGs in Sat2U of component B is 1% (w/w) or more. Also the molar ratio of SatSatU:SatUSat TAGs is 1 or higher in component B and wherein Sat is a C16-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid. The invention relates to various applications of such a bloom retarding fat composition.