A gel-ball and process of manufacturing the same and use thereof

A process of manufacturing a gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products, wherein the process includes:

• providing a first mixture comprising 0.05-1 wt % of an alginate salt, 0.01-2 wt % of a gelling agent, 0.01-2 wt % of a humectant, 0.01-1 wt % of a potassium salt, and 80-95 wt % of water;
• heating the first mixture to 60-95° C. and maintaining the temperature of the first mixture between 60-95° C.;
• providing a second mixture comprising 0.1-5 wt % of a calcium salt, 1-10 wt % of a first sugar, and 85-95 wt % of water;
• heating the second mixture to 50-95° C. and maintaining the temperature of the second mixture between 50-95° C.;
• adding the first mixture to the second mixture drop by drop to form a ball, and
• filtering the ball to obtain the gel-ball.

A frozen gel-ball suitable to be added to food, feed, beverage, cosmetic or pharmaceutical products, comprising:

• a core comprising a core gel network comprising a gelling agent, an alginate salt and a humectant;
• and
• a surface comprising a surface gel network comprising calcium alginate,
• wherein the core gel network and the surface gel network intermingle with each other at the junction between the core and the surface, wherein the frozen gel-ball is cold-resistant.