The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum； at least one starch； and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.
