A method of manufacture of a food product comprising wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of: meat, poultry, fish, vegetable, fruit or dairy foodwherein the stabiliser composition comprises the following ingredients:5wt% to 30wt% of one or more gums selected from the group consisting of one or more carrageenan gums and optionally one or more of: locust bean gum guar gum xanthan gum, gellan gum, gum Arabic and agar agar, calculated by weight of dry mattersalt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 0wt% to 50wt%, calculated by weight of dry matterone or more polyglucose components selected from the group consisting of maltodextrin polydextrose starch and combinations thereof in a concentration of 20wt% to 60wt%, calculated by weight of dry mattera phosphate component in a concentration of 0wt% to 7.4wt%, calculated by weight of dry matter andoptional further edible ingredients in a concentration of 0wt% to 40wt%, calculated by weight of dry matterwherein the concentration ranges given add up to total 100wt%.
