Cooked comestible base containing citrus juice vesicles and method of preparation

Abstract

Disclosed are food products in the form of a comestible base which contain major amounts of citrus juice residual juice vesicle solids. The comestible bases are formed by first preparing an uncooked blend comprising (1) 25% to 65% citrus juice vesicles having a moisture content between 89% to 96% by weight of the vesicles, (2) 7% to 45% by weight of a nutritive carbohydrate sweetening agent, (3) sufficient edible non-volatile organic acid to provide the blend with a pH between 2.5 to 5.5, (4) 1% to 5% of an ungelatinized starch, and, (5) 8% to 60% added water. The blend prepared by mixing these essential ingredients is cooked at a temperature of between 180.degree. F. and 280.degree. F. to form the present comestible bases. The cooking step results in the comestible base having a moisture content reduced to 30% to 60% and an increased viscosity of up to 7,000 to 10,000 cp. at 190.degree. F. Consistency of the comestible base is alternatively expressed in Bostwick consistometer values of between 7.5 and 9.5 cm. at 190.degree. F.

Dependencies are inferred from the claim text.