Use of particles of insoluble water absorbing food ingredient such as dietary fibre as carrier for a humectant such as water of glycerol for the introduction of the humectant into a chocolate product. Furthermore a tropicalizing agent comprising discrete particles of insoluble food ingredient material such as citrus fibre particles loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
