FOOD COMPOSITION WITH HIGH SOLIDS CONTENT, A METHOD FOR ITS PREPARATION AS WELL AS THE USE OF CARRAGEENANS FOR GELLING A FOOD COMPOSITION

摘要

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 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 lea st about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, and wherein the gelation temperature of said composition is < 95 .degree.C. Said food composition may be produced by a process comprising: (a) dispersing carrageenan in a syrup of a non sucrose sweetener at a temperature sufficient to disperse the carrageenan in said syrup while stirring; (b) adding water and heating t he mixture to the boiling point thereof; (c) adjusting the soluble solids content to from about 50 % to about 90 % by weight, (d) depositing sa id mixture and (e) cooling said mixture to below the depositing temperature of said mixture. The food composition gels rapidly and forms a g el at temperatures of below 95 .degree.C. The food composition is especially confectionery products such as soft candies, marshmallows or glazings.