The present invention relates to the moulding process of food product and/or " GeooEs " or " solid foam ", include at least :(a) are controlled by grinding the preparation of at least one food, which is suitable for saving required organoleptic attribute, can obtain PR. (b) a kind of molecule of structure is added, the particle is to obtain mixture, (c) mechanical swelling obtained by reducing the pressure of mixture obtained in step (b), (d) activation of the molecule of structure, it is characterized in that carrying out mechanical swelling by reducing at least 6 bars of pressure, it is preferred that between 6 bars to 20 bars, preferably between 10 to 18 bars.
