Patent ID: 8728554

Claim:
A method of manufacture of a food product comprising the steps of: impregnating a substrate with a stabilizer composition wherein the substrate comprises pieces of meat, poultry, fish, vegetable, fruit or dairy foods; wherein the stabilizer composition consisting essentially of by dry weight: cellulose gum 5-25% modified starch 16-50% thickener component 32-79%, wherein the thickener component comprises as percentages by dry weight of the stabilizer composition: polydextrose 30-55% proteinaceous component 1-20% hydrocolloid 1-10% wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and coating the impregnated substrate with an aqueous coating composition comprising 0.1 to 5% of a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof egg albumin 10-20% wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the coating composition does not contain any substantial amount of polydextrose.