Patent ID: 6444252
Filing Date: 2002-09-03
Classification: A23G,A23L,A23V

Abstract:
A method for preparing a gelled confection fortified with calcium, comprising the steps of:providing a gel forming base blend comprising: 1. about 55 to 80% of the blend (wet basis) of sugars; 2. about 1 to 5% of a gel forming structuring agent; 3. a moisture content of about 13 to 25%; 4. about. 0.05 to 1% of a soluble calcium sequestering agent; 5. sufficient amounts of an insoluble calcium salt having a particle size such that at least 90% has a particle size of less than 150 microns to provide the base blend with a total calcium content to bring the total calcium content of the composition to from about 0.6% to 5.5% by weight (wet basis); and 6. about 0.5% to 50/% of fat; admixing sufficient amounts of an edible organic acidulant to the base blend to provide a gellable fruit base having a pH ranging from about 3.2 to 5.5 to form an acidic calcium fortified gellable base; forming the acidic calcium fortified base blend into sized and shaped individual pieces; and curing the pieces to form acidic calcium fortified gelled confection pieces.