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Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a g

Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0.1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 μm dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.

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1. A sweetened low moisture food gel fortified with insoluble calcium, comprising:about 55% to 85% nutritive carbohydrate sweeteners; sufficient amounts of a gelling agent to provide a gel strength of about 1-8 kg/cm2; about 10 to 25% moisture; about 0.5 to 5% of an edible lipid(s), and, an insolubl

1. A sweetened low moisture food gel fortified with insoluble calcium, comprising:about 55% to 85% nutritive carbohydrate sweeteners; sufficient amounts of a gelling agent to provide a gel strength of about 1-8 kg/cm2; about 10 to 25% moisture; about 0.5 to 5% of an edible lipid(s), and, an insoluble calcium phosphate salt in a quantity sufficient to bring the total soluble and insoluble calcium content of the gel to from about 0.6 to 5.5% by weight (wet basis), said calcium phosphate salt having a particle size distribution such that 90% have a particle size of less than 150 microns. 2. The food gel of claim 1, additionally comprising:about 0.1% to 1% of a soluble calcium sequestering ingredient; and, about to 1% to 2.5% of an edible lipid(s). 3. The food product of claim 1, additionally comprising: an effective amount of oil soluble flavor or color.4. The food product of claim 2 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.5. The food product of claim 3 additionally comprising about 0.1% to 10% starch.6. The food product of claim 5 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of agar, gelatin, gellan gum, pectin and mixtures thereof.7. The food product of claim 6 wherein the gel comprises an irreversible gel forming hydrophilic colloid.8. The food product of claim 7 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.9. The food product of claim 8 wherein the weight ratio of mono-saccharides to di-saccharides ranges from about 0.5:1 to about 1.8:1.10. The food product of claim 9 wherein the gel additionally comprises sufficient amounts of edible organic acid to provide a gel pH of about 3.2 to 3.5. and wherein the gel is free of calcium carbonate.11. The food product of claim 1 additionally comprising about 0.1% to about 10% fructo oligo saccharide.12. The food product of claim 10 wherein the food gel contains less than 0.1% alginate.13. The food product of claim 12 wherein the gel is homogeneous.14. The food product of claim 13 wherein the gel is heterogeneous and additionally includes food particulates having a size of 0.2 to 1 centimeters.15. The food product of claim 14 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.16. The food product of claim 15 wherein at least a portion of the calcium is supplied by tricalcium phosphate.17. The food product of claim 6 wherein at least a portion of the gelling agent is gelatin.18. The food product of claim 16 wherein the oil soluble flavors are present at about 0.05% to 1%.19. The food product of 18 in the form of individual pieces.20. The food piece of claim 1 in the form of individual pieces, each having a weight of about 1 to 5 g.21. The food piece of claim 20 wherein the individual pieces have a topical coating selected from the group consisting of crystallize sugar, a sugar shell or edible lipid.22. The food product of claim 21 wherein the topical coating is an edible oil.23. The food product of claim 22 wherein the edible oil is admixed with wax in a weight ratio of oil to wax of from about 1:1; to about 2:1.24. The food piece of claim 20 having been formed into individual pieces by starch molding.25. The food product of claim 10 wherein at least a portion of the fructo oligo saccharide is inulin.26. The food product of claim 25 wherein at least a portion of the edible lipid is medium chain length triglycerides.27. The food product of claim 26 wherein at least a portion of the medium chain length triglycerides is supplied by canola oil.28. The food product of claim 21 wherein the topical coating includes a mixture of oil and tricalcium phoshate.