| abstract |
A foodstuff or feedstuff containing a finely divided edible protein material in a gel matrix is stabilised against bacterial growth by admixing a humectant and corresponding reduction of the water activity. A polysaccharide-containing gelation agent is used which contains non-glucosidic monosaccharide units. The gelation agent is dissolved in the aqueous phase of a mixture containing the protein material, humectant and moisture at a temperature above the melting point of the resulting gel, the mixture is moulded and it is cooled, without further processing, beneath the melting point. |