Abstract: Food composition comprising soluble solids in the range of about 50% to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non-sucrose sweeteners in a weight ratio of sucrose to non-sucrose sweeteners of 0:100 to 95:5, wherein the non-sucrose sweetener is of a DE (Dextrose Equivalent) of at least about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, and wherein the gelation temperature of the composition is <95° C. The food composition may be produced by a process comprising (a) dispersing carrageenan in a syrup of a non-sucrose sweetener at a temperature sufficient to disperse the carrageenan in the syrup while stirring, (b) adding water and heating the mixture to the boiling point thereof, (c) adjusting the soluble solids content to from about 50% to about 90% by weight, (d) depositing the mixture and (e) cooling the mixture to below the depositing temperature of the mixture.

Abstract: Carrageenan compostions comprising from about from about 79 mol % to about 95 mol % iota carrageenan and from about 0.1 mol % to about 10 mol % nu carrageenan, and carrageenan and compositions which exhibit elastic modulus, G'--1 Hz at 5.degree. C., of greater than about 200 Pa, elastic modulus, G'--1 Hz at 25.degree. C., of less than about 200 Pa, viscous modulus, G"--0.2 Hz at 5.degree. C., of from about 5 Pa to about 25 Pa, and melting point of less than 60.degree. C., in a 1.2 wt % aqueous gel, and methods of producing the same.