MXPA97003946A - Fresh sweet and method to do my - Google Patents

Abstract

Self-freeing pallets are described, which have a liquid consistency at room temperature and a medium melted or frozen consistency when frozen. These palettes have a stable opacity but an acidic pH. A variety of flavors can be produced, including both fruit flavors and non-fruit flavors. Also described are methods to make these sweets congelabl

Description

FROZEN SWEET AND METHOD TO DO THE SAME FIELD OF THE INVENTION The present invention relates to frozen confections and method for making them. More specifically, the present invention relates to freezeable confections which are liquid at room temperature and melted or frozen when frozen, and which maintain a stable opacity even when subjected to rigorous manufacturing conditions.

BACKGROUND OF THE INVENTION Liquid confections have different colors and flavors that are substantially transparent and that have been sold for subsequent freezing a medium melted or frozen consistency. These freeze-dried liquid candies are usually packaged in plastic packages, such as those made of polyethylene films, cellophane or other similar films and other resinous plastics. Such confections generally comprise flavoring agents and suitable coloring agents, sugars and other sweeteners, acids, preservatives and stabilizers. Occasionally, transparent fruit juices, such as apple juice are added as well; Opaque juices are generally not suitable for such use as pulpy particles seated or precipitated out of the solution, forming sediment at the bottom of the storage container. The acidity of these sweets was usually within a pH range of between about 2.7 and 3.5, which was in line with the taste characteristics that are simulated, namely those of the higher acid fruits such as lemon, cherry, grape and orange. The candy is conventionally sealed in a plastic film and is ordinarily sold in liquid form at room temperature. The candy can then be frozen by the consumer before being consumed in the form of an ice paddle without a stick. U.S. Patent No. 3,345,185 is directed to a low calorie dessert, ice cream, containing whole milk, corn syrup solids, sucrose, water and a stabilizer. This product has a higher milk content than the confectionery of the present invention, and has the body characteristics of an ice cream or milk ice cream. U.S. Patent No. 3,922,371 relates to frozen ice products containing concentrated fruit juice, sucrose, corn syrup solids, citric acid, stabilizer and colorant. U.S. Patent No. 4,046,925 refers to the production of a product containing milk and juice having a smooth and creamy consistency. The product uses a stabilizer system of xanthan gum, locust bean gum and carboxymethyl cellulose. U.S. Patent No. 4,140,807 is directed to a sweet in the form of frozen pudding, using a carrageenan stabilizer system, carboxymethyl cellulose and methoxylated lower pectin. U.S. Patent No. 4,163,807 is directed to citrus fruit juice product containing a stabilizer system of xanthan gum and sodium carboxymethyl cellulose.

U.S. Patent No. 4,264,637 is directed to a candy storable at room temperature, having a pudding-like consistency, at room temperature that freezes a chewable product and virtually no ice cream. U.S. Patent Nos. 4,816,283 and 4,935,258, both directed to mixed fruit juice that can be formed into a shake and / or frozen and that uses xanthan gum as a stabilizer. U.S. Patent No. 5,547,697 refers to a low-calorie milkshake dessert using a stabilizer comprised of mono and diglycerides of fatty acid. In addition, many frozen sweet products use Avicel®, which is a microcrystalline cellulose gum available from FMC Corporation, as well as other gums and starches, to keep the preparation homogeneous and to prevent syneresis or separation of the products. However, some of these gums, or combinations thereof, are expensive to use with frozen confectionery products. Also, a product that has the consistency of pudding is often the result; Such products are not generally preferred by consumers. The use of pectins to stabilize milk and / or to spray dry milk in acidic media is also discussed in the art; the process is usually somewhat cumbersome, requiring heating, cooling and homogenization, and still resulting in sediment after only a short storage period. However, none of the above-mentioned patents provide a freeze-dried confection that has a stable opacity and an acidic pH that can be sold in liquid and frozen form by the consumer, such as the confection described herein that also allows the incorporation of other particles such as cocoa, pigments, fruit purees and pulp that remains suspended in the liquid phase. Previous attempts to provide said product have been tested without success, and as a skimming seat of the product, offered; that the product was "chewy" or similar to pudding, and that it is not preferred by consumers. For example, the use of a darkening or "shading agent" generally does not work as it tends to settle or "skim" during storage. Although this problem can be addressed through the use of "loading" shading agents with brominated vegetable oils, ester gum or other suitable fillers, federal regulations limit the use of some of these fillers to a point where meaningful opacity can not be achieved. Also the use of shading agents can contribute to a bitter and unpleasant taste of the candy. Citrus oils based on shading agents suffer from oxidation during storage, resulting in unpleasant odor and taste. The use of vegetable oils to achieve opacity requires homogenization techniques which contribute substantially to production costs in terms of both time and equipment. Therefore, the need remains for freezeable confections that have a stable opacity that can be sold in liquid and frozen form by the consumer before being ingested, and that can be manufactured at an effective hand-washing cost.

BRIEF DESCRIPTION OF THE INVENTION The present invention has met the needs described above by providing a freeze that has a liquid consistency at an ambient temperature (about 20 ° C) and a medium melted or frozen consistency when frozen. The candies are also characterized as having a stable opacity and an acidity within the guide lines federáis required for such products.

Typically, products that combine proteins, such as those found in milk, such as acids that have significant stability problems and incidental coagulation of the milk, causing the separation of the product. The present invention overcomes these problems of the art. Specific s are combined to suspend and stabilize solid particles in a flavored, opaque, sweet composition to provide a substantially stable, homogeneous edible product, which, even when the highest density, is removable at room temperature. The compositions contain natural and / or artificial sweeteners, flavor imparting ingredient media, a stabilizer, an opacity producing agent, sufficient water to provide the desired density, and acid media to adjust the pH to the desired scale. The composition of the candy is commonly sealed in a plastic film packaging in which it is sold. Chemical preservatives are optional. Placing the plastic film or sealed plastic pack and enclosing the composition of the flavor candy in a homemade freezer, a frozen "palette" is produced by yourself. It is therefore an object of the present invention to provide a freeze-dried confectionery having a stable opacity (virtually no settling or settling of the opacifying agent.) Another object of the present invention is to provide a confectionery having a mild taste to the palate and a flavor without having to use large quantities of dairy products or other proteins that tend to stabilize the mixture Another object of the invention is to provide a freeze that is liquid at room temperature and that does not undergo any phase separation during storage and It is also another object of the invention to provide a freeze-dried sweet which keeps the insoluble solids in suspension during storage at room temperature Another object of the invention is to provide freezeable confections with an increased nutritional value through the freezing process. of the use of milk, dairy products os, soy products, fruit juices and fruit purées, which do not suffer from settling during storage. Another object of the invention is to provide a confectionery composition having a liquid consistency and virtually a flavor to any fruit, including "high acid" fruits such as lemon, cherry and orange. Another object of the present invention is to provide a confectionery composition having a pH which is limited only by taste and governmental regulations. These and other objects of the invention will be more fully understandable from the following description of the invention.

DESCRIPTION OF A PREFERRED MODALITY The present invention is generally directed to a frozen, room temperature, freeze-dried composition having a stable opacity comprising a suitable amount of an opacity producing component, a suitable amount of stabilizer, from about 3.0 to about 40.0% by weight of a sweetener, from 0 to about 0.2% by weight of a preservative, sufficient acid to adjust the pH of the candy to between about 2.5 and 6.5, flavoring as and colorant as desired, and the remainder of water. The sweet is characterized by its liquid state at room temperature and half melted or frozen when it freezes, and maintains its opacity stable through the manufacture and storage, even under strict manufacturing conditions, high heat and low cooling. In addition, the candy may incorporate several soluble solids in its formulation, including but not limited to cocoa, pigments, purees and fruit pulps and pulps, keeping these solids in solution throughout storage even when they are in their liquid phase. The confectionery compositions, when not in their frozen or liquid form, are made homogeneous and sufficiently viscous by combining the opacity producing agent with a solution containing a stabilizer. The resulting opacity and viscosity prevents or prevents any particle, such as that of fruit pulp, dispersible artificial color such as insoluble titanium dioxide, or cocoa, from separating or settling. The cocoa liquor and / or chocolate normally provide an opacity to the chocolate candies. Artificial color, bleaching or scouring coffee, titanium dioxide, soy derivatives, caseinates and / or milk or milk products can also be used in all kinds of freezeable sweets within the scope of this invention to produce an opacity in the product. When using a skimmer, milk, milk powder, milk products, soy derivatives or other opacity-producing agents, which contain protein, the protein portion of this agent will combine with the stabilizer in such a way that it prevents the protein from precipitating out of the solution or denatured from the emulsified fat portion of the agent, thereby imparting permanent opacity to the product. A suitable amount of the opacity producing agent must be added. The term "suitable amount" when used as a reference to the opacity producing agent means the amount of agent needed to provide the desired level of opacity in the candy. As will be appreciated by a person skilled in the art, the amount of the opacity producing agent to be added will depend on the agent used. For example, titanium dioxide may only be necessary to be added in a weight% of about 0.005, whole milk in a weight% of 0.3 to about 20 and low calorie milk in a weight% of up to about 20 to impart the desired amount of opacity in the product. The opacity producing agent is preferably added in a% by weight of between about 0.025 and 10.0, more preferably between about 0.1 and 5.0. Any suitable opacity producing component can be used, including but not limited to, milk, milk powder, milk products, unused daily cream products, soy derivatives, such as soybean meal, soy milk, concentrated soy protein. , isolated soybeans and the like, flour of cereal grains and starches such as wheat flour, and corn starch, maltodextrin, titanium dioxide, whey, whey protein and whey protein concentrates or combinations thereof. Any kind of milk can be used including 1%, 2% skimmed milk, whole milk or combinations thereof. Dairy products include, but are not limited to, non-fat milk solids (8NFMS), whole milk powder, evaporated milk, cream, casein and derivatives, sweetened condensed milk, whey, whey protein and whey protein concentrates. The cream products not used daily, also known as "creaming agents", lighteners and cream for coffee, are generally composed of fat, typically and partially partially hydrogenated vegetable fat, a source of carbohydrates such as corn syrup solids, a protein such as sodium caseinate and emulsifiers such as mono and diglycerides. These creams can also contain things like dipotassium phosphate, titanium dioxide and flavorings. Skim creams that do not contain sodium caseinate can also be used. The cream agents can be used in liquid form, dry form by spray, or any other appropriate form.

The stabilizer should be included in an adequate amount. The term "suitable amount", when used in reference to the stabilizer, means the amount of stabilizer needed for the confection, to maintain the protein and other solids insoluble in solution, and typically ranges from about 0.1 to 1.0% by weight of the product. As will be appreciated by one skilled in the art, more than 1.0% by weight of the stabilizer can be used, however it will not be necessary to achieve the desired results. Suitable stabilizers for use in the present invention, even alone or in combination, include xanthan gum, mixtures of xanthan gum and carboxymethyl cellulose in a ratio of between about 33.3: 66.7 to 50:50, alginates, pectins and carrageenan. The stabilizer used should be able to interact with milk or other proteins, when using products that contain proteins as the opacity producing agent. The stabilizer must also be used in an amount sufficient to allow any particles such as cocoa, fruit pulp, fuit purée, titanium dioxide or emulsified fat from the milk or cream to be suspended through the candy. In this manner, a frozen confection with insoluble solids suspended at room temperature is provided. Xanthan gum is the preferred stabilizer. Xanthan gum is produced by the pure culture fermentation of the Xanthomonas campestis micro-organisms which produce a polysaccharide of high molecular weight polysaccharide glucose. Xanthan gum is a salt of potassium, salt, sodium and calcium mixed polysaccharide, which contain mannose, glucose and glucuronic acid. Xanthan gum is commercially available as a powder from the Kelco Company and the Rhone-Poulenc Company; Keltrol® sold by Kelco is especially preferred for use in the present invention. Sodium cellulose carboxymethyl (CMC) is a water-soluble, anionic polymer derived from cellulose. Chemically, it is a cellulose ether, produced through the reaction of alkaline cellulose with sodium monochloroacetate. The viscosity varies according to the different degrees of polymerization. In the present invention when used in conjunction with xanthan gum as a stabilizer, the ratio of xanthan gum to CMC is preferably in the range of between about 33.3: 66.7 and 50:50. While CMC when used alone does not always produce optimal results, in combination with xanthan gum it produces enough pseudoplastic capacity to provide the desired results. For economic reasons, therefore, one can replace some of the xanthan gum with CMC and still achieve acceptable results. The average viscosity of the CMC is preferred. The CMC is commercially available from Hercules Company. Alginates are derivatives of alginic acid, which is an insoluble colloidal acid that is composed of the cell walls of brown algae. Alginic acid is a polymer of mannuronic acid and guluronic acid; the ratio between the two acids depends on the type of algae. Alginate and propylene glycol alginate is particularly, particularly preferred for use in the present invention: Alginates are available from Kelco Co. Algonatos, and particularly propylene glycol alginates, are effective on the pH scale of between about 2.5 to about 6.5. The alginate may be either high or low in viscosity and is preferably highly esterified, and should be used in an amount sufficient to achieve the necessary level of pseudoplastic capacity to suspend fat emollions, fruit particles and the like. Pectin is a purified carbohydrate product obtained by means of an aqueous extraction of an appropriate edible plant material. Pectin consists mainly of galacturonic acid and galacturonic acid methyl ester units. The higher methyl ester pectin known as pectin-HM having is the preferred pectin for use in the present invention. The HM pectin having an esterification degree of between about 70 and 75% is especially preferred. Pectin-HM is available from Grindsted Products, Inc. Typically, when mixing milk protein and pectin, the pectin / milk mixture should be homogenized and cooled before acidification. Within the scope of the present invention, however, it has been found sufficient to dissolve the pectin with good agitation in water, having a temperature between about 65 and 70 ° C. This pectin solution is then added to the sweet mixture and mixed for at least about 10 minutes; Acidification can proceed once the temperature of the mixture is below about 32-38 ° C. Carrageenan is a colloidal extract obtained from the alga Chondrous crispus. This algae produces the varieties kappa, iota, lamda of carrageenan. Most commercially available carrageenan products are a mixture of two or three of these varieties. Carrageenan is commercially available from FMC Corporation. Carrageenan is used only preferably in non-fruit based sweets, such as chocolate, vanilla and caramel, which have a pH between about 4.0 and 6.5. A pH of less than about 4.0 is generally too acidic to maintain a pseudoplastic solution when carrageenan is used. In addition, when carrageenan is used in any heating step it must be of short duration, and the cooling procedure must be quick. Any suitable sweetener can be used, including artificial or natural sweeteners or combinations thereof. It is more advantageous, however, to use a sweetener of natural origin, including but not limited to cane sugar, corn syrup, corn sugar, dextrose, fructose, and / or high fructose corn syrup. Artificial sweeteners such as saccharin and aspartame (aspartame) can also be used, as can non-sweetening carbohydrates such as maltodextrin. To obtain the desired degree of sweetening and consistency upon freezing, the preferred sweetener comprises approximately equal amounts of corn syrup and 42 DE cane sugar. The confections according to the present invention contain from about 3 to about 40% by weight of sweetener or of unsweetened carbohydrates. Any suitable food preservative can be used if desired, including but not limited to sodium benzoate, potassium sorbate and sodium sorbate. An approximately equal ratio of sodium benzoate to potassium sorbate is preferred in an amount of about 0.04% by weight, this conservative more effective at the contemplated pH of the final product. Typically, no more than 1% by weight of the preservative will be needed, and more preferably approximately 0.05% by weight is used. The acid used to reach the desired pH can be any edible acid approved for use in food. Suitable acids for use in the present invention include citric acid, maleic acid, lactone delta glucono phophoric acid, lactic acid, tartaric acid, adipic acid and fumaric acid. Generally, citric acid is preferred for fruit flavorings and phosphoric acid and phosphoric acid and lactone delta glucone are preferred for non-fruity flavorings. The actual amount of acid used is that which is sufficient to obtain the desired flavor and which complies with federal regulations. Typically, between about 0.0 and 0.6% by weight, more typically about 0.5% by weight of acid, is used to adjust the pH to between about 2.5 and 6.5; a pH of between about 2.8 and 4.6 is preferred. A maximum pH of about 4.2 is most preferred for non-acid type candies, and a pH of 2.8 to 3.5 is mostly preferred for weak and concentrated acid type candies.

The acidity of 4.6 and lower also restricts the growth of pathogenic microorganisms and is required by the FDA if the product is not aseptically processed. As used herein, "non-acidic" flavor candies refer to such things as chocolate, caramel and caramel flavor, "weak acid" refers to fruit flavors such as mango, guava, banana or coconut, and "concentrated acid" refers to fruit flavors such as lemon, cherry or orange; these terms are well known to a person skilled in the art. The amount of water present in the aqueous compositions of the confection is dependent on the type of the concentration of the sweetener. The soluble solids must result from an aqueous composition having a density between about 3o to 40 ° Brix; a sweet composition of about 25 ° and 35 ° Brix is preferred; and 30 ° is mostly preferred. Any of several flavors can be used to provide the desired flavor to the candy. For example, the sweet can be seasoned as an "acid-concentrated" fruit, or with a "weak acid" fruit, or have a non-fruity flavor, called sweet "not acid". The chocolate-flavored confections optionally contain low-fat milk powder that can be made using, for example, chocolate liquor and / or cocoa. The cocoa can be either natural or Dutch process cocoa, and can be used either alone or in combination with chocolate liquor. When used it is protected from natural fat cocoa of natural medium with a weight between approximately 1.5 and 3% by weight. In addition to the vanilla and / or related substances that increase, as the unique, sweet daily flavor of the sweets. The materials related to vanillin are related to materials that include, but are not limited to, vanilla flavor and vanilla extract, both of which are made from vanillin grain, vanillin ethyl, natural vanillin, ex vanillin clove and Vanilla exummer. The pulp of the fruit, in its form of, for example, banana, mango or coconut puree, or fruit concentrate, as a concentrate of apple juice, citrus fruit or pineapple, is optionally included in these compositions. The use of these optional ingredients depends mainly on the particular requirements of the taste and the demands of the consumer. Any of the fruit particles present in the pulp of the fruit or fruit concentrate, irrespective of the size within the normal scale, will be suspended within the body of the candy; in this way, said particles will eventually disperse throughout the sweet when freezing. The present invention is also directed to a method for making freeze-dried, storable, at room temperature having a stable opacity comprising the steps of placing a desired amount of water into a mixing vessel; mixing an effective amount of an opacity producing agent within water; adding an effective amount of a stabilizer to the opacifying agent / water mixture, and dispersing with vigorous agitation and agitation after dispersing to complete the reaction for at least 10 minutes; add between about 3.0 and 40.0% by weight of the sweetener to the mixture; add one or more of the following, as desired: artificial and / or natural flavorings, artificial and / or natural colorants, cocoa, chocolate liqueur, fruit pulp, fruit puree and fruit concentrate. All these ingredients should be added in sufficient amounts to impart the desired flavor, coloring and other properties to the sweet, said amounts can be readily determined by a person skilled in the art. The volume of the mixture should then be adjusted or as necessary to impart the desired Brix level to the product. In the final step, the pH of the mixture is then adjusted with a suitable acid of between about 2.5 and 6.5. If the pH of the candy is 4.2 or less and the level of the preservative is 0.1% or higher, the mixture can then be packaged while at room temperature, preferably the packaging is made of a transparent plastic resin film. If used, a preservative can also be added to the mix to prolong shelf life and minimize microbial putrefaction. A preservative, if used, is preferably added to the water before the addition of any other component; The preservative must be dissolved properly before adding any other component. As an alternative to use chemical preservatives and fill the plastic film at room temperature, after adjusting the pH to 4.2 or less, the mixture can be heated to a temperature between about 79 and 83 ° C, the hot mixture is then placed in Packs at a temperature between approximately 65 and 83 ° C, or higher, in accordance with the pH and in accordance with conventional and well-established procedures. Packages must be suitable for filling and sealing at elevated temperatures. Packages made of suitable material, such as plastic, resinous plastic; and similar, they are filled and then sealed. The heating step helps to ensure prolonged shelf life and to avoid microbial putrefaction. When carrageenan is used as a stabilizer, the heating procedure must be performed, unless the carrageenan used is designated as cold soluble. When the pectin is used, the heating must be used before the addition of the acid and then cooled before the introduction of the acid. When any of the stabilizers described above is used, heating is preferred, but not by heating, an appropriate amount of chemical preservative should be used. In a preferred method, both heating and a minimal amount of preservative are used.

With the stabilizer system present, the confectionery compositions can be introduced into the plastic film, packaged and shipped while they are still hot and permit cooling gradually at an average scale of about 3o to 5 ° C per hour at room temperature (about 20 ° C). ° C), in the storage facilities without any adverse effect on the physical characteristics of the composition. In this way, packaged sweets are storable at room temperature for many months, and are suitable for freezing just before eating. The opacity producing agent should be added to the water and mixed until well dispersed. If the agent is used as a powder, it can be dissolved in water at a temperature between about 30 and 50 ° C. The stabilizer should then be dispersed with vigorous stirring, and the stirring maintained for about 10 to 15 minutes to ensure sufficient reaction time in time. Alternatively, a stabilizer solution can be prepared by dissolving and dispersing an effective amount of stabilizer in water at room temperature. The stabilizer solution is then added to the water mixture of the opacifying agent. All other ingredients, such as sweeteners, salt, flavorings, colorants and fruit pulp, puree or concentrates can then be added with stirring. Additionally, the water can then be added to adjust the composition to the desired level of Brix. The final step in the preparation of the sweets is to adjust the pH, if necessary. For this purpose, an edible acid such as those described above, or other suitable, edible acids or combinations thereof, are added until the composition has obtained the desired flavor and satisfies the prevailing rules for foods and products of this type. Typically, government rules mandate a pH of below about 4.6 for food products; these rules require special processing for low acid foods that have a pH greater than about 4.6. In a preferred method, the acid is dissolved in a suitable amount of water to result in a solution having an acid strength of between about 30 to 50%, unless phosphoric acid is preferred, in which case the strength of acid is about 5%; this solution must then be added slowly to the mixture of the candy with a strong stirring. The frozen confections created according to the aforementioned methods are opaque, opacity is achieved through the opacity producing agent described above. The flavor of the sweet may be futa or fruit flavored. The total soluble solids reflected by a scale of between about 3 ° to 40 ° Brix, which correspond to a density of between about 1.0117 and about 1.1787. The illustrative embodiments of the present invention are illustrated in Table 1. These embodiments are presented in the form of ingredients, which are combined into compositions according to the procedures described above and filled and sealed in plastic packages in a well-manner. known in the art. The examples are presented only for purposes of illustration, and should not be construed as limiting the invention in any way.

TABLE 1 COMPOSITIONS OF SWEETS fifteen twenty fifteen Xanthan Gum was obtained from Kelco Co. as Keltrol. CMC was obtained from Hercules Co. as CMC 9M31F. Propylene glycol alginate was obtained from Kelco Co. as Kelcoloid-S. 25 Top Metoxil Pectin was obtained from Grindsted Products, Inc. as Mexpectin RS450. Maltrodextrin was obtained from Grain Processing Corp. as Maltrin M040.

While the particular embodiments of the present invention have been described above for purposes of illustration, it will be appreciated by those skilled in the art that numerous variations of the details of the present invention may be made without departing from the invention as defined in attached claims.

Claims (5)

1. - An edible frozen composition, storable at room temperature, having a stable opacity opacity comprising: a) an effective amount of opacity producing agent; b) an effective amount of stabilizer; c) from about 3.0 to 40.0% by weight of sweetener; d) sufficient flavoring to impart the desired flavor to the sweet; e) from about 0 to 0.2% by weight of preservative; f) sufficient acid to adjust the pH of the candy to between about 2.5 and 6.5; and g) the rest of water. 2. The composition according to claim 1, further characterized by the property of having a liquid at a temperature and a medium consistency melted or frozen when frozen. 3. The composition according to claim 2, further comprising at least one member selected from the group consisting of cocoa, chocolate liquor, fruit pulp, fruit puree and fruit concentrates. 4. The composition according to claim 2, further comprising sufficient artificial or natural colorant or combinations thereof to impart the desired color to the candy. 5. The composition according to claim 2, wherein said opacity producing agent is at least one member selected from the group consisting of milk, milk powder, dairy products, cream, non-daily creams (skimmed), titanium dioxide, soy derivatives, cereal grain meal, grain cereal starch, maltodextrin, whey, whey protein and whey protein concentrate. 6. The composition according to claim 5, wherein said opacity producing agent is whole milk and said effective amount of opacity producing agent is between about 0.3 and 20% by weight. 7. The composition according to claim 5, wherein said opacity producing agent is skimmed milk and said effective amount of opacity producing agent is between about 5 and 20% by weight. 8. The composition according to claim 2, wherein said stabilizer is selected from the group consisting of xanthan gum; xanthan gum with carboxymethyl cellulose in a ratio of 33.3: 66.7 to 50:50, alginates, pectin and carrageenan. 9. The composition according to claim 2, wherein said sweetener is at least one member selected from the group consisting of sugar, corn syrup, sugar cane, sucrose, high fructose corn syrup, dextrose, fructose , aspartan, saccharin, and other artificial sweeteners and low calorie carbohydrates. 10 - The composition according to claim 2, wherein said preservative is selected from the group consisting of sodium benzoate, potassium sorbate and sodium sorbate. 11. The composition according to claim 2, wherein said acid is selected from the group consisting of citric acid, phosphoric acid, maleic acid; delto glucone lactone, lactic acid, tartaric acid, adipic acid and fumaric acid. 12. The composition according to claim 2, further characterized by having a density that varies between approximately 3 ° and 40 ° Brix. 13. The composition according to claim 2, wherein said PH is adjusted between about 2.5 and 4.6. 14. The composition according to claim 2, further comprising a vanillin flavor. 15. The composition according to claim 14, wherein said vanillin flavor is selected from the group consisting of vanilla flavor, vanilla extract, ethyl vanillin, natural vanillin, ex-vanillin clove and ex-tumérica vanillin. 16. The composition according to claim 2, wherein said flavor is selected from the group consisting of natural flavor, artificial flavor, and combinations thereof. 17. The composition according to claim 2, which is completely surrounded by and sealed within the package of resinous plastic film. 18 - A method for making a storable edible candy, at freezing ambient temperature having a stable opacity comprising: a) placing a desired amount of water inside the mixing vessel; b) mixing an effective amount of opacity producing agent within said water; c) adding an effective amount of stabilizer to the mixture of step b) and mixing with vigorous stirring for at least about 10 minutes; d) adding between about 3.0 and 40.0% by weight of sweetener in the mixture of step c); e) adding one or more ingredients selected from the group consisting of natural flavoring; artificial flavoring; Natural colourant; artificial coloring, cocoa, chocolate liquor, fruit pulp, fruit puree and fruit concentrate to the mixture of step d); f) adjust the volume of the mixture from step c) with water, if necessary; and g) adjusting the pH of the mixture of step f) from about

2. 5 and 6.5. 19. The method according to claim 18, further comprising the step for heating the mixture of step g) to a temperature between about 79 and 83 ° C. 20. The method according to claim 18, further comprising the step of adding a preservative to the water of step a), before step b). 21. The method according to claim 18, wherein step g) is effected by the addition of a solution comprising one or more acids selected from the group consisting of citric acid, phosphoric acid, maleic acid, delta lactone glucone, lactic acid, tartaric acid, adipic acid and fumaric acid. 22. The method according to claim 19, further comprising the step of introducing said hot mixture into containers and sealing said containers. 2

3. The method according to claim 22, including the use of a package of resinous plastic film. 2

4. The method according to claim 23, wherein said resinous plastic is transparent. 2

5. The composition according to claim 2, wherein said stabilizer is added in an effective amount ranging from about 0.1 to 1.0% by weight. 26 - The composition according to claim 5, wherein said opacity producing agent is a non-daily cream (skimmer) agent and said effective amount of opacity producing agent is between about 0.05 and 5% by weight.