Texture stable food product.

摘要

A method of minimising the texture instability of a food product (especially when being thawed from a frozen state) which comprises impregnating the interstitial and/or intracellular spaces of the food providing the food with a gellable colloid solution by a process selected from (preferably) vacuum infusion and pressure injection and thereafter causing the solution to gel. Preferably the food is selected from the group consisting of fruits and seed bearing vegetable fruits. Preferably very little gelled solution is allowed on the surface of the product.