| abstract |
The invention concerns a method and a powder composition for preparing an at least partly gelled heat-stable food product, characterized in that it essentially comprises the following ingredients in wt. % based on the total weight of said ingredients representing 100 %: 1) 5 to 60 % of sodium alginate; 2) 0 to 60 % of a slow-dissolving calcium salt capable of reacting with the sodium alginate to form a calcium alginate gel; 3) 0 to 25 % of an agent retarding the reaction between the sodium alginate and said calcium salt; 4) 20 to 95 % of a dispersant being optionally a water retaining agent as well, selected among sugars, polysaccharides of plant origin selected among maltodextrins, native or modified starches, native or modified cellulose, and vegetable proteins. The invention also concerns a method for preparing an at least partly gelled food product, characterized in that it comprises contacting, preferably the mixture, the inventive composition with a food-grade raw material. |