| abstract |
A food product comprising a water-based gelatin-free hydrocolloid envelope that can withstand changes in temperature that approaches a solid, liquid, soft or particulate center and a process for the production of a food product comprising a hydrocolloid-free envelope of Water-based gelatin that surrounds a hard, liquid, soft or pulverized center which comprises the preparation of a partially hydrocolloid liquid mass and injected with a particulate, soft, liquid or hard center and finally completing the preparation of the hydrocolloid mass. |