Patent ID: 6967037

Claim:
A food composition comprising soluble solids in the range of about 50% to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non-sucrose sweeteners in a weight ratio of sucrose to non-sucrose sweeteners of 0:100 to 95:5, wherein the non-sucrose sweetener is of a DE (Dextrose Equivalent) of at least about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, and wherein the gelation temperature, determined as the intersection of the graphs of elastic modulus, G′, and viscous modulus, G″, measured on a HAAKE™ Rheometer, RS 100 using the settings—Gradient 1° C./min, 0.4640 Hz, 95° C.–65° C., t=1800 s, 0.50 Pa, 65° C.–35° C., t=1800 s, 2.50 Pa, of said food composition is <95° C.