Acidic edible pectin hydrogel containing colloidally dispersed protein and metaphosphate ions for preventing coagulation of the protein

An edible gel consisting essentially, in parts by weight, of 0.4 to 2.0 parts pectin, an amount of calcium or magnesium sufficient to cause gelling of said pectin, 0.1 to 30 parts of an edible acid, 0.1 to 1.5 parts metaphosphate ions, calculated as sodium metaphosphate, 20 to 98 parts water, and 2 to 70 parts of an edible protein, not more than 40% of the carboxyl groups in said pectin being esterified with methyl, the amount of said acid being sufficient to impart a pH of not more than 6.15 to said gel, and said protein being colloidally dispersed in said gel.