Process for giving a foodstuff a specific intermediate texture, between that of a gel and that of a liquid, the foodstuff being, moreover, stable over time and at ambient temperature, characterised in that xanthan and pectins with a high degree of methylation are combined in the foodstuff and this, by synergy, has the role of ensuring both this specific texture and this stability at ambient temperature, and the said foodstuff is subjected to a heat treatment to ensure its preservation. The invention also relates to the foodstuff obtained by implementing the process. The figure shows a rheological curve, according to the BROOFIELD method, of the product obtained according to the invention. The abscissa shows the shear stress and the ordinate shows the speed gradient. <IMAGE>
