GEL PRODUCTS FORTIFIED WITH CALCIUM AND METHODS OF PREPARATION

摘要

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 5 5 to 85 % by weight nutritive carbohydrate sweeteners; B) sufficient amounts o f a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 5 0 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture, and E) about t o 0.1 % to 5 % of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slur ry of calcium phosphate having a particle size such that at least 90 % are less than 150 .mu.m dispersed in at least a portion of the oil and/or fat, formin g a gellable blend and admixing the gellable composition with the slurry to fo rm a gellable calcium fortified composition and forming into desired shaped and sized pieces.