Freezing additive for foodstuffs based on minced meat, especially fish, which contains from about 50 to about 99% by weight of a cryoprotective agent which is hydrophile and soluble in water and which is constituted by a sugar and/or a sugar-alcohol, from about 0.5 to about 30% by weight of a surfactive agent and/or of an oil or a fat which are dispersed within the cryoprotective agent in a finely divided form, from 0 to about 20% of phosphates, the freezing additive being characterized by the fact that it contains at least one component adapted to improve its capability for dispersion and for dissolution, the component may consist of, on the one hand, of at least one fragilizing or brittling agent and, on the other hand, of a plurality of micro-cavities.
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