The present invention composition predominately comprises honey, gum and water. Natural honeys are preferred and suitable natural honeys are those having from about 77% to about 85% (wt.) (77° to 85° Brix) soluble sugar solids as read by refractometer. Particularly preferred are natural honeys having from about 80% to about 82% soluble solids. Honey of less than about 80% soluble sugar solids will generally require significantly reduced quantities of gum to gel.
Demineralized water that is substantially free of monovalent and divalent ions is preferred. Although the minor presence of calcium and sodium ions do not prevent product gelling, their presence is believed to impact the gelling characteristics.
A gellan gum well suited for the present invention is available from Kelco of San Diego, Calif. under the tradename KELCO GEL F. The KELCO GEL F gellan gum is believed to be provided by inoculating a formulated fermentation medium with the Pseudomonas elodea (ATCC 31461) microorganism.
Small quantities of dilute citric acid (15% solution, for example) may be added to the blend of honey and gum solution to improve the gel structure and the flavor authenticity. Other flavor enhancements such as cinnamon may be added as desired.
The following nonlimiting Examples illustrate in greater detail preferred embodiments of the invention and its procedure of practice: