Patent ID: 8765202

Claim:
A method of manufacture of a microwave or thermally cookable or reheatable food product, the method comprising the steps of: applying a coating of an aqueous coating composition to a substrate comprising pieces of a food selected from the group consisting of poultry, fish, red meat, vegetable, fruit and dairy food; wherein the aqueous coating composition comprises water and 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; applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the coated substrate; and applying a batter composition to the first coating of fine crumb encasing the coated substrate to form a batter coating.