Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charged gelling agent. The above-described pectin contains at least one member selected from among pectinic acid and its salts and forms heat-stable particles having a diameter of at least 100 .mu.m in the presence of water, or particles having an average diameter of 10 to 5000 .mu.m in the presence of water and calcium ion.

 
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< Quick water-dissolved film product, for treating milk with bacteria and/or enzymes

> Apparatus and method for preparing coffee with a fine-bubble froth layer, in particular cappuccino

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