| abstract |
A method for preparing microparticulate beads of gel material comprises forming an emulsion from a gellable composition and an immiscible liquid and activating gellation of the composition thereby forming microparticulate gel beads. The gellable composition may comprise an alginate or pectate, divalent metal ions and possibly a sequestrant for the metal ions. The microparticulate beads are usable according to one aspect of the invention in or as fat substitutes and the invention includes such fat substitutes and food products incorporating the fat substitutes. |