FIELD: food industry.SUBSTANCE: one obtains at least one water solution containing one or more food polymer(s). The polymer is capable of at least two acervation mechanisms where the conditions are such that the said at least two acervation mechanisms are not activated before the activation stage. The two acervation mechanisms are chosen from the group consisting of polymerisation, thermal cross-linking, coacervation, chemical complex formation, isoelectric deposition, ionic deposition, deposition with a solvent, gelation and denaturation. One of the matrix obtainment method versions involves obtainment of two or more water solutions of polymers each solution includes one or more food polymer(s) where the said one or more food polymer(s) in each solution is capable of at least one acervation mechanism where the conditions in each solution are such that at least one acervation mechanism is not activated. One proceeds with combination of the two or more water solutions of polymers to obtain conditions whereunder the two or more acervation mechanisms are activated simultaneously. The polymer may be represented by milk, egg, vegetal protein, a polysaccharide or their mixture. The polysaccharide is chosen from the group consisting of carrageenan, pectin, alginate, carboxymethylcellulose, xanthan, gum arabic, karaya gum, ghatti gum, gellan, agar and their mixtures. The food product includes a structured polymer matrix. The food product is chosen from the group consisting of cream cheese, natural cheese, cheese-like products, meat products or analogues, soya bean products, sausage products, dressings, deserts, confectionary products and fillers for bread bakery goods.EFFECT: process improvement.37 cl, 8 tbl, 10 exГруппа изобретений относится, в частности, к молочной промышленности. Получают, по меньшей мере, один водный раствор, содержащий один или более пищевой полимер. Полимер способен, по меньшей мере, к двум механизмам ацервации, где условия являются таковыми, что, по
