Abstract: The material contains interrelated micro- and anisodiametric macropores which latter are disposed mainly on peripheral portions. The volume ratio of micro- and macropores is 1:3-7.The process involves freezing a polymer dispersion at a temperature ensuring a 3-11:1 ratio of dispersed phase to the noncrystallized dispersion medium, seasoning the conjugate-dispersed system at a temperature and within a time sufficient for reversal of phases, followed by thawing. The used polymer dispersion contains a liquid crystallizable dispersion medium and a polymer phase capable of autohesion at temperatures below the initial melting temperature of crystals in the dispersion medium.

Abstract: A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass:______________________________________ egg white 13-30 egg yolk 45-71 oil material 9.0-30 food colorant 1.0-3.0. ______________________________________heating of the egg white to a temperature not below 35.degree. C., introducing egg yolk, oil material and fool colorant in the indicated ratios until formation of a viscous emulsion which is fed dropwise into food vegetable oil heated to a temperature of 80.degree.-95.degree. C.

Abstract: Producing protein jellies from fishes and crustaceans by separating myofibrillar protein from fishes and crustaceans, and subjecting the resulting protein-water system, comprising from 5 to 50% by weight of said protein, to cooling to crystallize the system after which it is defrosted. Said system may contain animal or vegetable protein, lipids, carbohydrates or salts. The jelly produced retains the shape imparted thereto and is resistant to various kinds of treatment, for example, boiling and roasting.