US drug maker Warner-Lambert has patented compositions that use fats to suppress the unpleasant mouthfeel of functional ingredients in hard confectionery composition. More specifically it concerns the use of saturated fats or partial vegetable oils. Functional ingredients are increasingly used in food products including confectionery, but some of them, notably mineral salts and botanicals (such as ginko biloba, kola nut or Echinacea), are associated with a negative mouthfeel, usually an unpleasant tingling sensation or astringency.