Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.

Abstract: A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry.

Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.

Abstract: A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.

Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.

Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.

Abstract: A method for impregnating porous material with a liquid flavoring. The porous material comprises embossed sheets or disks of porous absorbent material, each of which is dispensed automatically onto a conveyor. Each individual disk is squirted automatically with a selected amount of liquid flavoring and then immediately packaged automatically. The selected amount of flavoring is less than the amount required to supersaturate the disk. Thus, by a passive capillary action, or "wicking" effect, dispersal of the flavoring liquid throughout the disk continues during the packaging step. This method reduces the amount of flavoring which is wasted in conventional impregnation methods. Further, the use of the capillary action to complete the saturation process allows the packaging to be commenced prior to completion of the saturation process and thereby substantially increases the speed with which the process can be completed.