| abstract |
A food product comprising a gelatin-free water-based hydrocolloid casing that can withstand changes in temperature enclosing a solid, liquid, soft or particulate centre and a process for the production of a food product comprising a gelatin-free water-based hydrocolloid casing enclosing a hard, liquid, soft or powder centre which comprises partially setting a liquid hydrocolloid mass and injecting with a hard, liquid, soft or -particulate centre and finally completing the setting of the hydrocolloid mass. |