It is a product made of natural ingredients, intended to give texture, for making gels with various firmness (aspic, head cheese, jellies, toppings) or aerated emulsions (e.g. mousse, panna cotta). It is also useful for creating protective, sealing films for fried and then cooked meats in particular, maintaining their juiciness and preventing the formation of crusts that could damage the presentation and serving of the dish. It is a product suitable as a support for fixing decorations from various mixtures of ingredients.