Abstract: This invention relates to cross-linked collagen-derived protein compositions having improved Bloom gel strength and increased viscosity. More particularly, it relates to improvement by cross-linking the protein with an aluminum salt of acetic acid selected from the group consisting of aluminum subacetate, aluminum triacetate and an alkali metal aluminum acetate double salt.

Abstract: A method of preparing a gelled food product from an ungelled aqueous concentrate containing 10-30 weight percent gelatin and a urea is disclosed. The concentrate has a gelatin-to-urea weight ratio of 1:0.3 to 1:1.5, a pH value of 2.5-7 and gels at less than 20.degree.C. On dilution with water to a gelatin concentration of about 2 weight percent while maintaining substantially the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, gelled food products, food product precursor products, and methods for using the concentrates are disclosed.