Abstract: The technical field of the invention is that of manufacturing apparatuses for automatically making sausages. The present invention relates to a coated food product, in particular a sausage, to a composition for coating the food product, to a method of coating food products, and to apparatus enabling the method to be implemented. The method comprises in succession the following steps: a sausage of raw sausage meat, puree, or paste is molded by being passed through a tubular mold; the mold is cut up into segments having ends that are preferably rounded; the segments are moved while being covered in a first composition containing sodium alginate so as to coat the segments in a film of this first composition; and the coated segments are put into contact with a second composition containing a calcium salt in order to cause a gel of calcium alginate to be formed, coating the segments.

Abstract: The present invention provides a powdered composition for preparing a heat-stable food product that is at least partially gelled, wherein the composition essentially comprises the following ingredients as a percentage by weight with respect to a total of 100% of said ingredients representing 100%: 1) 5% to 50% of sodium alginate; 2) 0 to 50% of a slow-dissolving calcium salt that can react with the sodium alginate to form a calcium alginate gel; 3) 0 to 25% of an agent for retarding the reaction between the sodium alginate and said calcium salt; 4) 20% to 95% of a dispersing agent optionally also constituting a water retention agent, selected from sugars, polysaccharides of vegetable origin selected from maltodextrins, native or modified starches and native or modified celluloses, and vegetable proteins.

Abstract: The technical field of the invention is that of manufacturing apparatuses for automatically making sausages. The present invention relates to a coated food product, in particular a sausage, to a composition for coating the food product, to a method of coating food products, and to apparatus enabling the method to be implemented. The method comprises in succession the following steps: a sausage of raw sausage meat, purée , or paste is molded by being passed through a tubular mold; the mold is cut up into segments having ends that are preferably rounded; the segments are moved while being covered in a first composition containing sodium alginate so as to coat the segments in a film of this first composition; and the coated segments are put into contact with a second composition containing a calcium salt in order to cause a gel of calcium alginate to be formed, coating the segments.