Process for treating a Food cooked which comprises (i) providing a Product not cooked food such as Meat,The Seafood or Poultry; (ii) provide a thixotropic gel comprising a polysaccharide Gelling agent; and (iii) add this gel in agitation that Foodstuff.

摘要

Processes and compositions for the treatment of food products that are added to a food product that is gelificable aqueous composition in the food product.The process may include where the composition comprises a thixotropic gel that has been tuned by agitation and add to the food product in a refined State of agitation,And where the aqueous composition comprising a composition that does not form a gel externally to the Foodstuff and whose composition is gelificable in the food product.