| 摘要 |
A food product comprises a substantially transparent gelatin-free water-based bydrocolloid casing enclosing a solid, liquid, soft or particulate centre. A process for the production of the food product comprises partially setting a liquid hydrocolloid mass to form the casing and injecting the centre and finally completing the setting of the hydrocolloid mass. An alternative food product comprises two more casings connected together, each casing enclosing a centre. The hydrocolloid may be carrageenan, alginate, agrose, gellan gum, pectin or a cellulose derivative. |
