Abstract: A non-heating type food binder which contains one or more natural proteins containing an amine acid unit with an --OH group or an --NH2 group and one or more powdery products selected from the group consisting of a hydroxide of an alkaline earth metal, an oxide of an alkaline earth metal, powdery calcined or burned eggshell, powdery calcined or burned shell, powdery calcined or burned bones and the mixtures thereof. The binding is achieved through the formation of bonds forming bridge linkage between a bivalent ion with the groups of the protein amino acid units of the protein of the binder and of the food. The food binder provides good binding properties without introducing undesirable taste or flavor and is easy to use.