Abstract: A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelling solution, enrobing the food product with the gelling solution or adding the gelling solution to the food product; and (d) cooling the food product and gelling solution, wherein a gelled food product is formed.

Abstract: The present invention is directed to a gel enrobed or embedded food product and a process of enrobing or embedding the food product and of using the enrobed food product. The process for enrobing food products includes the steps of: (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) placing the food product and gelling solution in a mold; and (d) cooling the food product and gelling solution in order to congeal the gelling solution completely around the food product, forming an enrobed food product. Alternately, the gelling agent can be dissolved in a sauce creating a gel sauce.