Food composition

A food composition comprising:

• at least about 50 wt. % of a saccharide component, which includes dextrose;
• and
• about 24 to 31 wt. % of a triacylglycerol component having a melting point of about 100 to 110° F.;
• and comprising at least about 80 wt. % of a lauric triacylglycerol and about 1.5 to 8 wt. % of a saturated 16/18 triacylglycerol;
• wherein the food composition has a Macmichael viscosity at 120° F. of about 30 to 60 cP.

A food composition comprising:

• at least about 50 wt. % saccharide component, which includes dextrose;
• and
• about 24 to 31 wt. % triacylglycerol component having a melting point of about 100 to 110° F. and a fatty acid composition including at least about 30 wt. % lauric acid and about 10 to 20 wt. % total of palmitic acid and stearic acid;
• wherein said food composition has a maximum penetration force of at least about 2,000 g.

A food comprising:

• at least about 50 wt. % saccharide component, which includes about 3 to 10 wt. % dextrose;
• and
• about 24 to 31 wt. % triacylglycerol component having a melting point of about 102 to 107° F. and a fatty acid composition including at least about 30 wt. % lauric acid;
• about 10 to 20 wt. % total of palmitic acid and stearic acid;
• about 5 to 12 wt % oleic acid;
• and at least about 15 wt. % myristic acid;
• wherein the food composition has a Macmichael viscosity at 120° F. of about 30 to 60 cP.

A food composition comprising:

• at least about 50 wt. % saccharide component, which includes about 3 to 10 wt. % dextrose;
• and
• about 24 to 31 wt. % triacylglycerol component having a melting point of about 102 to 107° F. and a fatty acid composition including at least about 30 wt. % lauric acid;
• about 10 to 20 wt. % total of palmitic acid and stearic acid;
• about 5 to 12 wt % oleic acid;
• and at least about 15 wt. % myristic acid;
• wherein the food composition has a maximum penetration force of about 2,000 g to 10,000 g.