Add 1 and 2 to a kettle and heat to 70'C. Use medium rapid agitation and slowly add 3 and then 4. Stir for about 20 min. Add 5 through 9 to a kettle and heat to 65'C and stir until all ingredients are melted. Add 1-4 to 5-9 (both at 65'C) and stir at medium speed. Avoid excessive air incorporation into produce. At 50'C add a solution of 10 and 11. Mix in 12 and 13. Cool and stir until at room temperature. let stand overnight. Add water q.s. to 100% and mix into replace water lost by evaporation during processing. Package in plastic bottle. Note: pH of 6.4 can be lowered from 4.8 to 5.4 by adding a small amount of citric acid.