Abstract: A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the meat, coating the cooked meat with an edible, heat-settable, thermostable glue containing an emulsifier selected from the group consisting of mono-diglycerides derived from stearic acid and sodium stearoyl-2-lactylate, compacting the coated pieces of meat and heating the compacted pieces of meat to obtain a product which on reheating remains cohesive.

Abstract: A fruit product having a texture which on eating is sensed as non-uniform like that of soft centered fruits such as gooseberries and cherries is prepared by a process in which fruit pulp or puree admixed with an alginate or pectate sol is brought into contact with a dissolved calcium ion so that part of the sol is gelled and the fruit pulp or puree is distributed between a fluid or plastic core of alginate or pectate sol and a firm exterior of calcium alginate or pectate gel and the product is heated to prevent the core from becoming a firm gel.