A gelatinized orange blossom honey composition was prepared with Grade A orange blossom honey of 80°-82° Brix, KELCO GEL F gellan gum and 70° F. distilled water. A 0.1200% wt. of anhydrous sodium citrate and a 0.1800% wt. of gellan gum were turbulently mixed with shear action into a 11.9854% wt. of distilled water. The well mixed solution was then heated to 212° F.
The 87.7146% wt. honey was heated separately in a water bath to 160° F. before the boiling gum solution is added to the warm honey and gently blended. The warm, blended product was poured into molding vessels and cooled. The soluble solids content of the finished product is 68°-74° Brix.
Having fully disclosed the presently preferred embodiments of my invention, those of ordinary skill in the art will find other flavors and applications for the product.