| 摘要 |
A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extruded shape. The composition includes a gel medium comprising water, carrageenan, locust bean gum and a potentiator for the carrageenan, in which is uniformly dispersed and suspended a flavoring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum. A vitamin and a flavorant may be included in the flavoring system and preservatives and a buffering agent may be included in the gel system. In forming the composition, the gel and flavorant systems are separately mixed and heated for sterilizing the flavoring system and activating the gel system, the two systems are then combined after having being cooled to temperatures such that the gel system stays above the gel point temperature and the combined composition will be only slightly above the gel point temperature. The composition is then cooled below the gel point temperature. |
