Edible anhydrous fat based systems

Abstract

The invention concerns with an edible anhydrous fat-based fat system which comprises from 0% to 2% by weight of moisture, from 0% to 15% by weight of a natural flavoring agent, from 25% to 60% by weight of fat phase, from 0.5% to 35% of a structured particulate system having a mean weight diameter of 25 to 500 microns, which comprises one or more active sub-particles with an individual size of 2 to 275 microns, in a matrix material in a weight ratio of 99:1 to 1:99, preferably 80:20 to 20:80, most preferably 60:40 to 40:60. balance other components selected from the group consisting of flavoring agents, carbohydrates and fillers and which upon use in a food product results into the occurrence of a refreshing and fizzy oral sensation in the food product.

Dependencies are inferred from the claim text.