The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and therefore simulating melting behaviour. Therefore a hand-held agglomerated gel will be produced, comprising at least biopolymers and water, which process comprisesa, mixing the constituents of the food product,b, inducing a continuous gel network by thermal treatment if constituents do not form a gel network in the first process step a,c, cooling the gel network to room temperature,d, disperse this gel into small gel particles,e, agglomerating these gel particles into a mass.
