| 摘要 |
The invention relates to a gelled food product which, before it is formulated and packaged, is in the form of a flexible strip, with a water content at least equal to 55%, free of myofibrillary proteins. This product is characterized in that said strip is a strip extruded in a thin layer and irreversibly gelled, wherein said strip has a thickness of between 0.5 and 5.0 mm, and is formed from a mixture comprising at least one principal ingredient that cannot be hot-gelled, present in said mixture, at a concentration expressed as percentage by weight relative to the total weight of the mixture of at least equal to 50% and at a concentration expressed as percentage by dry weight in said mixture of at least equal to 20%, and a thermoactivatable gelling base containing at least one hot-gelling agent and one cold-gelling agent. Application: sticks and pastes based on milk, on vegetables, on fruit, on juice of plant origin and on derivatives thereof. |
