Abstract: A method of thickening a food product which substantially maintains the viscosity of food products when they are heated to elevated temperatures. The method comprises using specific methylcelluloses in combination with various food approved starches.

Abstract: A method of making a new food product which comprises carboxymethylcellulose, a gelling binder, food particles and typically other batter-like ingredients. The method comprises mixing carboxymethylcellulose, a gelling binder and the batter-like ingredients to form a food matrix, which is admixed with food particles and water to form a food mash. This food mash is extruded into a desirous shape and is contacted with an aluminum solution. Further processing the food product can be done by battering, or breading and the like. The food product does not have a gel-like coating encasing it, so it has very appealing textural characteristics. Additional advantages are that carboxymethylcellulose is readily available, is not temperature sensitive and is not expensive.