meat flavoring u201d shall refer to natural dried and powdered meat as well as to artificial meat flavorings which are well known from the food industry it has however be recognized that artificial meat flavorings are only suitable for the present invention if they already contain 20 55 w w fat or if this amount of fat is added to the artificial flavoring fat that can be added to artificial meat flavorings can be chosen either from animal fats or preferably from plant fats including vegetable oils however if vegetable oils are used it is advantageous to use hardened saturated oils unsaturated oils are usually liquid at room temperature and result in products that do not show the desired ductility softness they are usually too soft preferred is the use of saturated hardened oils fats that are generally solid at room temperature and lead to chewable compositions showing the desired ductility fats and oils contain many different fatty acids which affect the body in varying ways most simply they are classified as saturated or unsaturated saturated fats sometimes are also called hardened fats it is the saturated fat found in many animal products saturated fats are generally solid at room temperature they are mainly of animal origin but can also be isolated from plants typical examples stemming from plants are cocoa butter and coconut and palm oils these products are.