Low calorie table syrup product

A process for producing an edible, fluid, fat-free syrup composition for use as a table syrup which contains not more than 60 calories per fluid ounce which comprises mixing together water, a medium viscosity carboxymethyl cellulose gum having a high degree of carboxymethyl substitution or derivative thereof, salt and an anti-mycotic to form a premix, then adding to and mixing with the premix sugar, sodium hexametaphosphate and a flavorant, and then heating the composition to a temperature sufficient to sterilize the composition, said cellulose gum being employed in an amount of 0.5 to 1.0% by weight of the compoistion, salt being employed in an amount of 0.1 to 1.0% by weight of the composition, the anti-mycotic being employed in an amount of 0.01 to 0.5% by weight of the composition, the sodium hexametaphosphate being employed in an amount of 0.01 to 0.10% by weight of the composition, the flavorant being employed in an amount of 0.01 to 0.5% by weight of the composition, and the sugar being employed in an amount not more than 43.3% by weight of the composition.