| abstract |
Food composition stable to cooking, free from artificial colors and suitable for use, in particular, for the preparation or decoration of meats in molded, cast or extruded form. It essentially comprises an edible fungus of dark natural coloring such as Cenococcum geophilum or graniforme or black truffle, a gelling agent such as a pectin or an alginate in combination with calcium ions, texture agents consisting of proteins, preferably soy bean flour, aromatic substances capable of imparting a pleasant fragrance and taste to the composition, and water. |