HK1029496B - Taste modified hard confectionery compositions containing functional ingredients - Google Patents

Description

Taste-improved hard candy composition containing functional ingredients

The present invention relates to the use of fat to eliminate the unpleasant taste of functional ingredients in hard confectionery compositions. More particularly, it relates to the use of saturated fats or partially hydrogenated vegetable oils to eliminate the undesirable taste of traditional Chinese medicinal materials in hard candy or hard gum compositions. It also relates to the use of partially hydrogenated vegetable oils to eliminate the undesirable taste of minerals and their salts in hard candy compositions.

Functional ingredients, also known as nutrients (nutraceuticals), are those food ingredients that generally provide therapeutic benefit when ingested in the diet. One drawback of using functional ingredients (e.g., herbs, minerals, and mineral salts) is their poor mouthfeel, usually a poor tingling or astringent taste, when ingested orally.

This field suggests ways to mask the poor taste of the mineral zinc. U.S. patents 4,425,325, 4,758,439, 4,684,528, 4,339,432 and 4,416,867 all suggest reducing the astringency of zinc in oral compositions by the addition of glycine or other selected amino acids. EP0,251,542 uses polyoxyethylene hydrogenated castor oil (polymerized castor oil) to mask zinc, and U.S. Pat. No. 5,002,970 uses anethole. U.S.5,000,944 suggests reducing the astringency of zinc by dissolving a zinc salt in an aqueous solution of polyphosphate. U.S.5,095,035 employs a sweet pharmaceutically acceptable carrier. U.S.5,059,416 teaches coating zinc with a hydrophilic layer followed by a hydrophobic layer selected from fats and waxes. The product formed is a powder or granulate.

It is suggested in the art that drugs are generally coated with hydrophobic substances (especially lipids, with or without other substances) to mask poor mouthfeel. These systems are generally intended to provide coated particles of the drug, so that they can be used in fast-delivery formulations (e.g., liquid suspensions), fast-dissolving tablets, capsules, syrups, and the like. The coating prevents release of the drug prior to entry into the intestine through the oral cavity. U.S. patents 5,498,447, 4,865,851, 5,635,200, 4,953,247, 5,597,844, 5,320,848 and 5,494,681, japanese patents 7242568 and 08333243, and WO patent publications 94/05260, 96/10993 and 97/03656 are all directed to these methods of masking the taste and/or providing stability to the drug prior to reaching the intestine.

While dietary supplements and those skilled in the food arts have provided functional components in various delivery forms, the prior art delivery forms have not satisfactorily met the needs of consumers to be both effective and have an orally acceptable taste for ingestion, particularly when delivered to the oral cavity. It would be desirable to provide consumers with food products (particularly hard confectionary) containing functional components wherein the poor mouthfeel of the functional components has been greatly reduced. It is desirable to provide consumers with hard confections that are both effective and have an acceptable taste.

The present invention relates to a hard candy composition comprising: a confectionery base, a medicinal material or mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more partially hydrogenated vegetable oils, in an amount effective to eliminate the unpleasant mouthfeel of the functional component. The present invention also relates to a hard candy composition comprising: a confectionery base, a medicinal material having an unpleasant mouthfeel, and from about 0.5 wt% to about 5.0 wt% of the composition of one or more saturated fats, in an amount effective to eliminate the unpleasant mouthfeel of the medicinal material. The present invention also relates to a hard gum composition comprising: a confectionery base, a botanical having an undesirable mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more partially hydrogenated vegetable oils or saturated fats, in an amount effective to eliminate the undesirable mouthfeel of the botanical.

Thanks to the present invention, an improved hard confectionery is provided which has a substantial reduction in the negative sensory perception associated with the functional component when released from the confectionery in the oral cavity.

The present invention relates to the use of fat to eliminate the poor mouthfeel of functional components (also referred to herein as nutrients) in confectionery products. By "functional component" or "nutrient" is meant a substance that provides a degree of nutritional or therapeutic benefit to the consumer when ingested in the diet.

Nutrients with poor mouthfeel include herbs, minerals and mineral salts. "botanical" means a material derived from a plant source (i.e., obtained from the roots, leaves, bark, or berries of a plant) and applied to the human diet. Medicinal materials include, but are not limited to, Echinacea (Echinacea), Siberian Ginseng (Siberian Ginseng), Ginkgo Biloba (Ginko Biloba), Kola (Kola Nut), Goldenseal (golden), Golo Kola, Schizandra (Schizandra), Elderberry (Elderberry), Hypericum (St. Johns Wort), Valeriana (Valerian), and Ephedra (Ephedra). Echinacea is a preferred medicinal material for practicing the present invention.

"minerals" means inorganic substances, metals, etc. which are used in human diet. Minerals include, but are not limited to: zinc, calcium, iron and selenium. "mineral salts" is meant to include organic and inorganic salts of these minerals, including but not limited to gluconate, acetate, ascorbate, aminoacetate, citrate, chloride and sulfate. Zinc or zinc salts are preferred minerals for the practice of the invention.

The amount of Drug substance, mineral or mineral salt to be used in the present invention may vary according to the recommendations of the available scientific literature, and/or according to the guidelines (e.g. the Nutrition Labeling and efficacy Act of 1990 and the diet Supplement and efficacy Act of 1994), as well as the Food and Drug regulation of the Acts) for the suggested or permitted dosage of a particular medicament. The amount of functional component present will also be dictated by the constraints of the confectionery formulation. In the practice of the invention, the hard candy may contain up to 5% by weight of medicinal materials, minerals or mineral salts.

"fats" for use in the present invention are partially hydrogenated vegetable oils and saturated fats. Partially hydrogenated vegetable oils include, but are not limited to: partially hydrogenated cottonseed, soybean, peanut, palm, sunflower and corn oils. Saturated fats include, but are not limited to: palm kernel oil, coconut oil, cocoa butter, and commercially available admixtures such as PARAMOUNT C (trademark of durkeelhardial Foods).

Undesirable mouthfeel effects commonly seen with herbs, minerals and mineral salts include tingling, burning, dryness and astringency. These mouthfeel effects are generally noticed immediately upon ingestion of minerals or mineral salts, which have a rapid mouthfeel effect. Conversely, the poor taste effect of the medicinal materials is generated more slowly. These mouthfeel effects are generally considered undesirable and make hard candies incorporating them less appealing. It has now been unexpectedly found that when one or more partially hydrogenated vegetable oils of the present invention are added to hard candy compositions containing medicinal materials, minerals or mineral salts, the undesirable mouthfeel effects are eliminated, providing a product that is more acceptable to the consumer's taste. It has also been found that when one or more saturated fats of the present invention are added to a hard candy composition containing a medicinal material, the undesirable mouthfeel effects are eliminated, providing a product that is more acceptable to the consumer. It was found that at contents of up to 5 wt% of hard candy, partially hydrogenated vegetable oils and saturated fats have these effects.

The ratio of saturated fat or partially hydrogenated oil to functional component can vary over a wide range and still provide effective elimination of the poor mouthfeel associated with the component. This ratio can range from about 1/1 to about 1/0.1. It is preferred to use a ratio of saturated fat or partially hydrogenated vegetable oil to functional component of 1.0/0.6 to 1.0/0.15. Furthermore, although the amount of saturated fat or partially hydrogenated vegetable oil in the hard candy composition may be up to 5%, suitably from about 0.5 to about 5.0%, by weight of the composition, preferred amounts are in the range of 0.5% to 3.5%, especially 0.75% to 3.0%.

Preferred products employ saturated fats or partially hydrogenated vegetable oils having melting points of from about 95 ° F (35 ℃) to about 150 ° F (65.5 ℃) (i.e., solid at room temperature). One preferred partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. Preferred saturated fats are palm kernel oil and butter.

Confectionery compositions incorporating nutrients are referred to herein as hard confectionery compositions. A hard confectionary composition is one that is intended to be retained in the oral cavity for a period of time when consumed. In the practice of the present invention, it was found that the negative sensory perception associated with the nutrients in hard candy and sugarless hard candy containing herbs, minerals or mineral salts with poor mouthfeel was greatly reduced. In the practice of the present invention, the unpleasant organoleptic sensations of hard gums containing medicinal materials with unpleasant mouthfeel are also effectively eliminated by the fats or oils of the present invention. Thus, in the practice of the present invention, "hard confectionery composition" is understood to include hard confectionery compositions containing medicinal materials, minerals or mineral salts and also hard gum compositions containing medicinal materials.

Thus, in one aspect of the invention, saturated fats or partially hydrogenated vegetable oils are used to eliminate the unpleasant taste of hard candy containing medicinal materials.

In another aspect of the invention, saturated fats or partially hydrogenated vegetable oils are used to eliminate the unpleasant taste of hard gum containing medicinal materials.

In yet another aspect of the invention, partially hydrogenated vegetable oil is used to eliminate the undesirable mouthfeel of hard candy containing minerals or mineral salts.

Hard candy compositions typically have a candy base composed of a mixture of sugar and other carbohydrate bulking agents that remain in an amorphous or glassy state, preferably containing from about 0.5% to about 3.0% moisture. The base may typically contain sucrose and glucose, with a sugar content of up to about 90% sucrose and up to about 70% glucose syrup. Other components such as flavoring agents, sweetening agents, acidulants, gelling agents, coloring agents, and the like may also be added. Hard candies can also be prepared from nonfermentable sugars such as sorbitol, mannitol, xylitol, maltitol, isomalt, erythritol, hydrogenated starch hydrolysates, and the like.

In the practice of the present invention, it is preferred to include an emulsifier in the confectionery formulation when higher levels of minerals or mineral salts are incorporated. Optionally, an emulsification aid is used during the production process. Emulsifiers include, but are not limited to: diacyl (diacetyl) tartrates of monoglycerides, such as PANODAN (registered trade mark of Danisco), lecithin, glycerol monostearate and glycerol monooleate.

Hard boiled candies can routinely be made by conventional methods, such as those including open flame cookers, vacuum cookers, and paddle cookers (also known as high speed atmospheric cookers). Once the confectionery mass is properly conditioned, it may be cut into workable portions or shaped into desired shapes. Various forming techniques may be applied depending on the desired shape and size of the finished product. A general discussion of the ingredients and preparation of hard confectioneries can be found in "confectionary preparation" edited by E.B. Jackson, 2 nd edition, Black Academic & Professional Press, Glasgow UK, (1990), pp.129-169.

The hard gum composition is typically a combination of gum solution and cooked syrup and has a moisture content of about 4-5%. The gum solution is prepared by soaking the gum (e.g., gum arabic or a mixture of gum arabic and gelatin) in water, and gently warming until dissolved. The syrup is a mixture of sucrose and glucose heated to boiling in water. The cooked syrup was poured into the gum solution with gentle mixing. Flavoring agents and other optional components may be added, such as acids, coloring agents, humectants, and the like. The hard gum may be shaped by casting in a starch mold, cube sugar forming, or molding techniques using plastic, metal, or the like, or by slicing. Hard gums are generally formed by casting in a starch mold, such techniques being well known in the art. A discussion of hard gums and molding techniques can be found in Bernard w.minifie, "Chocolate, Cocoa, and Confectionery" ("Chocolate, Cocoa, and Confectionery"), 3 rd edition, Chapman & Hall, New York, NY, (1989), pp.584, 519; and "confectionary making" edited by e.b. jackson, 2 nd edition, Blackie Academic & Professional Press, Glasgow UK, (1990), p.189.

The invention is illustrated by the following non-limiting examples.

Examples

Example 1:

the following unflavored hard candies and hard gums were prepared to illustrate the elimination of the mouthfeel effect of the saturated fats or partially hydrogenated vegetable oils of the present invention on the nutrients of the present invention. The compositions are prepared by conventional manufacturing techniques.

The compositions were evaluated by a panel of descriptors, discussed further below. Formulations 1, 2, 3, 4,5 and 6 are comparative. Formulations A, B, C, D, E, F, G, H, I and J are both formulations of the present invention. A. Echinacea component in hard candy 1A B2C D granulated sugar 52.4850.9546.9852.9650.2352.19 corn syrup 42.7841.5338.2943.1740.9542.54 echinacea 1.741.71.710.870.840.85 palm kernel oil 02.82004.980 partially hydrogenated cottonseed oil 0010.02001.42 residual moisture 3333 totalling100100100100100100 percent reduction in mouthfeel + - -64.681.5- -71.357.5B. Zinc component in hard candy 3E 4F granulated sugar 52.9550.1553.2150.46 corn syrup 43.1740.8843.3841.13 zinc 0.880.880.410.41 partially hydrogenated cottonseed oil 05.0905 residual moisture 3333 in total 100100100100 percent reduction in mouthfeel + - -15.4- -22℃ echinacea component 5G H6I J sucrose 31.5428.0830.5731.8431.3530.1 corn syrup 8.417.498.158.498.368.03 gum solution in hard gum^*50.8245.2549.2651.3150.5248.5 Echinacea 1.731.691.690.860.850.85 palm kernel oil 09.99001.420 partially hydrogenated cottonseed oil 002.83005.02 residual moisture 7.57.57.57.57.57.5 Total 100100100100100100 mouthfeel reduction percentage + - -73.249.9- -60.465.6^*Solution of 53% water + 47% gum arabic + percent reduction in mouthfeel [ (comparative product mouthfeel strength @2.5 min-mouthfeel strength of test product%

@2.5 min)/comparative product mouthfeel intensity @2.5min x 100

Objective taste assessments were made by trained panelists to estimate the differences in the intensity of sensory attributes over time. The panel was trained according to the industry accepted "Descriptiveanalysis" method, which applied a common 15-point line scale and appropriate reference substances to quantify the intensity of relevant attributes in food.

The evaluation was carried out as follows: panelists were provided with computer generated random ordered comparison products and products of the present invention contained in containers marked with a random code of only 3 digits. The panel consisted of eight members who performed three replicate assessments of each sample. The generated intensity data were statistically analyzed using SAS.

Comparing formulas a and B to formula 1; c and D are compared to 2; e is compared with 3; f is compared with 4; g and H are compared with 5; and, I and J are compared to 6. The results of this panel test show that a significant reduction in the mouthfeel effect is perceived for the examples of the invention compared to the corresponding comparative products.

Example 2:

the following flavored hard candy products were prepared and evaluated by a panel skilled in the confectionery art to confirm the taste acceptability of the products of the invention. Formulations 7 and 8 were prepared as flavored controls to provide an unapproved mouthfeel. Formulations K and L are product formulations of the invention.

7K confectionery base 98.196896.1527 Echinacea 1.73291.800 Siberian ginseng 0.9500 palm kernel oil 1.000 mint flavor 0.7020.0973

Formulation 7 was described as having a strong tingling sensation, almost burning the tongue. It is demonstrated that formula K reduces the tingling caused by echinacea and has an acceptable elimination of the grassy smell caused by siberian ginseng present in the formula.

8L confectionery base 96.637996.9164 Zinc acetate 0.43720.4373 colorant 0.00700.1850 partially hydrogenated cottonseed oil- -1.4954 cherry flavor 2.96781.1439

Formulation 8 was found to be dry and bitter. Both dry and bitter taste in formula L were perceived to reach a palatable level.

Example 3:

the following hard candy products containing zinc acetate and partially hydrogenated cottonseed oil, representative of the invention, were prepared and evaluated by a randomly selected consumer panel. The samples containing both the functional component and the partially hydrogenated vegetable oil met or exceeded acceptable levels.

123456 confectionery base 94.902595.142595.458495.496495.679194.8294 Zinc acetate 0.43720.43720.43730.43730.43720.4373 partially hydrogenated cottonseed oil 1.49541.49540.99690.99690.99690.9969 cherry flavor 3.1579-3.1019-2.8813-peppermint flavor-2.9206-3.0624-3.7168 colorant 0.00700.00400.00550.00700.00550.0169

Claims (48)

1. A hard candy composition comprising:

(a) a base material for confectionery products comprises a base material,

(b) at least one herb having an unpleasant taste, wherein the herb is Echinacea, Siberian Ginseng, Ginkgo biloba, Kola, goldenseal, Golo Kola, Schizandra, elderberry, Hypericum, Valeriana, or Ephedra, and,

(c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to eliminate said unpleasant taste of said botanical.

2. The confectionary composition of claim 1 wherein the botanical is echinacea.

3. The confectionary composition of claim 1 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower or corn oil and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter.

4. The confectionary composition of claim 3 wherein said saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.

5. The confectionary composition of claim 1 wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.5% to 3.5%.

6. The confectionary composition of claim 5 wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

7. The confectionary composition of claim 1 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is about 1/1 to about 1/0.1.

8. The confectionary composition of claim 7 wherein the ratio of said saturated fat or partially hydrogenated vegetable oil to said botanical is 1.0/0.6 to 1.0/0.15.

9. A hard candy composition comprising:

(a) a base material for confectionery products comprises a base material,

(b) at least one mineral or mineral salt having an unpleasant taste, and,

(c) from about 0.5% to about 3.5% by weight of the composition of one or more partially hydrogenated vegetable oils, in an amount effective to eliminate the undesirable mouthfeel of the mineral or mineral salt.

10. The confectionary composition of claim 9 wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof.

11. The confectionary composition of claim 10 wherein the mineral or mineral salt is zinc or a zinc salt.

12. The confectionary composition of claim 9 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil.

13. The confectionary composition of claim 12 wherein said partially hydrogenated vegetable oil is cottonseed oil.

14. The confectionary composition of claim 9 wherein the partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

15. The confectionary composition of claim 9 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is about 1/1 to about 1/0.1.

16. The confectionery composition of claim 15 wherein the ratio of said partially hydrogenated vegetable oil to said mineral or mineral salt is 1.0/0.6 to 1.0/0.15.

17. A hard gum composition comprising:

(a) a base material for confectionery products comprises a base material,

(b) a medicinal material with unpleasant taste is selected from Echinacea, Siberian Ginseng, Ginkgo biloba, cola nut, goldenseal, Golo Kola, Schizandra, elderberry, Hypericum, Valeriana, or Ephedra, or a mixture thereof,

(c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to eliminate said unpleasant taste of said botanical.

18. The hard gum composition according to claim 17 wherein the botanical is echinacea.

19. The hard gum composition according to claim 17 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower or corn oil and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter.

20. The hard gum composition according to claim 19 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.

21. The hard gum composition according to claim 17 wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.5% to 3.5%.

22. The hard gum composition according to claim 21 wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

23. The hard gum composition according to claim 17 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1.

24. The hard gum composition according to claim 23 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is 1.0/0.6 to 1.0/0.15.

25. A method of eliminating the undesirable mouthfeel of a hard candy composition comprising a medicinal material having an undesirable mouthfeel, the method comprising:

(a) providing a confectionery base comprising a botanical having an unpleasant taste, wherein the botanical is echinacea, siberian ginseng, ginkgo biloba, Kola, goldenseal, Golo Kola, schizandra, elderberry, hypericum, valerian, or ephedra, and,

(b) adding thereto from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats, in an amount effective to eliminate said unpleasant taste of said botanical.

26. The method of claim 25, wherein said botanical is echinacea.

27. The method of claim 25, wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower or corn oil and the saturated fat is palm kernel oil, coconut oil, cocoa butter or a mixture thereof.

28. The method of claim 27 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.

29. The method of claim 25, wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.5% to 3.5%.

30. The method of claim 29, wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

31. The method of claim 25, wherein the ratio of said saturated fat or partially hydrogenated vegetable oil to said botanical is from about 1/1 to about 1/0.1.

32. The method of claim 31, wherein the ratio of said saturated fat or partially hydrogenated vegetable oil to said botanical is 1.0/0.6-1.0/0.15.

33. A method of eliminating the undesirable mouthfeel of a hard candy composition comprising a mineral or mineral salt having an undesirable mouthfeel, the method comprising:

(a) providing a confectionery base comprising a mineral or mineral salt having an undesirable mouthfeel, and,

(b) adding thereto from about 0.5% to about 3.5% by weight of the composition of one or more partially hydrogenated vegetable oils in an amount effective to eliminate the undesirable mouthfeel of the mineral or mineral salt.

34. The method of claim 33, wherein the mineral or mineral salt is zinc, calcium, iron, or selenium or a salt thereof.

35. The method of claim 34, wherein the mineral or mineral salt is zinc or a zinc salt.

36. The method of claim 33, wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil.

37. The method of claim 36, wherein said partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil.

38. The method of claim 33, wherein the partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

39. The method of claim 33, wherein the ratio of said partially hydrogenated vegetable oil to said mineral or mineral salt is from about 1/1 to about 1/0.1.

40. The process of claim 39, wherein the ratio of said partially hydrogenated vegetable oil to said mineral or mineral salt is from 1.0/0.6 to 1.0/0.15.

41. A method of eliminating the undesirable mouthfeel of a hard gum composition containing a medicinal material having an undesirable mouthfeel, the method comprising:

(a) providing a confectionery base comprising a botanical having an unpleasant taste, wherein the botanical is echinacea, siberian ginseng, ginkgo biloba, Kola, goldenseal, Golo Kola, schizandra, elderberry, hypericum, valerian or ephedra or mixtures thereof, and,

(b) adding thereto from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats, in an amount effective to eliminate said unpleasant taste of said botanical.

42. The method of claim 41, wherein said botanical is Echinacea.

43. The method of claim 41, wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower or corn oil and the saturated fat is palm kernel oil, coconut oil, cocoa butter or a mixture thereof.

44. The method of claim 43 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.

45. The method of claim 41, wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.5% to 3.5%.

46. The method of claim 45, wherein the saturated fat or partially hydrogenated vegetable oil is present in an amount of 0.75% to 3.0%.

47. The method of claim 41 wherein the ratio of said saturated fat or partially hydrogenated vegetable oil to said botanical is from about 1/1 to about 1/0.1.

48. The method of claim 47, wherein the ratio of said saturated fat or partially hydrogenated vegetable oil to said botanical is 1.0/0.6-1.0/0.15.