FIELD: food industry.;SUBSTANCE: proposed is an edible product containing a continuous baked portion, a method for manufacture of an edible product and use of a sorbitan monoether in a continuous baked portion of an edible product. Edible product contains a continuous baked portion and optionally one or more discrete inclusions, wherein the continuous baked portion has a total fat content of less than 30 wt. % and comprises: (i) one or more sources of cocoa butter or a cocoa butter equivalent in total amount of 0.5 to 10 wt. %, and (ii) a sorbitan monoester selected from a group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate and mixtures of two or more thereof, wherein sorbitan monoether is present in amount of 0.2 to 3 wt. % of continuous baked part. Continuous baked portion contains less than 5 wt. % of trans-fatty acids of weight of fatty acids present in continuous baked part, and less than 45 wt. % of saturated fat from weight of fatty acids present in continuous baked part.;EFFECT: inventions group allows to manufacture baked goods suitable for long-term storage at 20 °C without developing fatty graying on the surface of the continuous baked portion.;15 cl, 3 dwg, 3 tbl, 4 ex
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机译：领域：提出了一种包含连续烘烤部分的食用产品，一种食用产品的制造方法以及脱水山梨糖醇单醚在食用产品的连续烘烤部分中的用途。可食用产品包含连续烘烤的部分和任选的一种或多种不连续的内含物，其中连续烘烤的部分的总脂肪含量小于30wt。％。 ％，并包括：（i）一种或多种可可脂或可可脂当量的总量为0.5至10重量％的来源。 （ii）脱水山梨醇单酯，其选自脱水山梨醇单肉豆蔻酸酯，脱水山梨糖醇单棕榈酸酯，脱水山梨糖醇单硬脂酸酯，脱水山梨糖醇单花生酸酯和其两种或更多种的混合物，其中脱水山梨醇单醚的含量为0.2至3wt。％。连续烘烤部分的百分比。连续烘烤的部分包含少于5wt。在连续烘烤的部分中存在的反式脂肪酸的重量百分比为脂肪酸的重量，并且小于45重量％。连续烘烤部件中存在的脂肪酸重量中饱和脂肪的百分比）;效果：发明小组允许制造适合于在20°C长期保存的烘烤食品，而不会在连续烘烤部分的表面上产生脂肪灰色。 cl，3 dwg，3 tbl，4 ex
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