Abstract: The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.

Abstract: The present invention relates to a process for preparing an edible product, in particular a vegan edible product from edible non-animal proteins which comprises the following steps i. to iv.: i.