Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120.degree. F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.