Patent ID: 6077557
Filing Date: 2000-06-20
Classification: A23G,A23L

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 an gel forming structuring agent;3. a moisture content of about 15 to 25%;4. about 0.1 to 1% of a soluble calcium sequestering agent;5. sufficient amounts of an insoluble calcium salt having a particle size of 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; and6. about 0 to 2% 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.