Patent ID: 6663910
Filing Date: 2003-12-16
Classification: A23G,A23L,A23V

Abstract:
A method for preparing a food product, corn rising the steps of:providing a base blend comprising: about 55 to 80% of the blend (wet basis) of sugars; a gelling system comprising about 0.5% to about 2% of the end of an added high methoxyl pectin having a degree of esterification (â€œD.E.â€ ) ranging from about 50 to 65; and about 0.1% to about 0.6% of the lend of kappa carrageenan; a moisture content of about 13 to 25%; and, having a temperature of about 55Â° C. to about 95Â° C; and, admixing sufficient amounts of an edible organic acidulant to the base blend to provide a gellable slurry having a pH ranging from about 3.2 to 5.5, a temperature of about 55Â° C. to about 95Â° C., and, a viscosity ranging from about 15,000 cps to about 50,000 cps.