| abstract |
A proteinaceous food product particularly a period is made by forming a finely divided mix or emulsion containing proteinaceous materials, adding a water soluble gel-forming agent and forming the mix or emulsion into discrete pieces. Before and/or after forming the pieces the mix or emulsion is treated with a calcium salt. The process is characterized in that the mix or emulsion contains a quantity of dry denatured greaves. Apparatus for carrying out the process is also disclosed. |