| abstract |
The present invention provides a food product and a method for producing the food product. The product includes a container having a meat emulsion that encloses one or more hydrocolloid dispersions, wherein the one or more hydrocolloid dispersions and the meat emulsion have different appearances and textures. The one or more hydrocolloid dispersions are preferably xanthan, carboxymethylcellulose, konjac, guar, agar, gum arabic, locust bean gum, cassia, acacia, alginate, carob, or combinations thereof. [Selection figure] None |