. "Exemplary of high water binding capacity components which may beused are proteins, such as wheat gluten, gelatin, casein, and caseinates, such as sodium caseinate, hydrocolloid gums, and the like.In embodiments of the invention, one or more flavors such as a fruit flavor or vanilla or vanillin or other taste modifying components, such as cocoa powder or cinnamon powder may be added to the matrix m" . . . .