Abstract: A savory confection-like coating which has a chewy texture and a delicate flavor of a meat, vegetable, fowl or fish food group comprising a matrix-forming amount of a hard butter, a flavoring amount of a flavor of at least one of said food groups, and an inert particulate, bland carbohydrate and/or protein base material in said hard butter.

Abstract: A novel polyglycerol ester emulsifier blend beneficial in improving the performance of hard butters, which can be either lauric or non-lauric, and improved confectionary coatings made with such hard butters.

Abstract: A composition comprises about 95-99% selectivey hydrogenated fat containing at least about 98% C.sub.16 -C.sub.18 triglycerides and between about 8% and 30% C.sub.16 fat-forming acid content, a Mettler Dropping Point of between about 104.degree. and 109.degree. F., and a Solids Fat Index profile of 62-68 at 50.degree. F., 49-60 at 70.degree. F., 42-56 at 80.degree. F., 22-34 at 92.degree. F., and 7-18 at 100.degree. F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferaby is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.