Abstract: A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component,

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: A food product including an edible substrate at least partially derived from dough or batter is provided. Such a food product includes a first water-soluble coating. The first coating includes a starch, a starch derivative, or a mixture thereof. The first coating at least partially covers the surface of the edible substrate prior to the application of a second coating. The substrate and the second coating have different water activities. The first coating provides at least a partial moisture barrier between the substrate and the second coating.

Abstract: An at least partial, typically non-continuous, moisture barrier coating composition applied to the external surface of biscuits, such as scones or muffins. Use of the composition achieves significantly improved flavor, moisture retention in the interior of the biscuit, and a significantly improved biscuit exterior.

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: 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 food product including an edible substrate at least partially derived from dough or batter is provided. Such a food product includes a first water-soluble coating. The first coating includes a starch, a starch derivative, or a mixture thereof. The first coating at least partially covers the surface of the edible substrate prior to the application of a second coating. The substrate and the second coating have different water activities. The first coating provides at least a partial moisture barrier between the substrate and the second coating.

Abstract: An at least partial, typically non-continuous, moisture barrier coating composition applied to the external surface of biscuits, such as scones or muffins. Use of the composition achieves significantly improved flavor, moisture retention in the interior of the biscuit, and a significantly improved biscuit exterior.

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: 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: A water-dispersible coating composition for parfried foods containing high levels of rice (e.g., as flour) and dextrin, and little or no cornstarch, with the rice and dextrin components on a percentage weight basis of from about 25% to 70% rice dextrin based upon the total weight of the solids content of the coating composition, and ratios of rice to dextrin between about 1.0:1 to 5:1. The use of such high amounts of both rice and dextrin provides a substantial increase in the coated product's crispness and extended holding time following either complete initial cooking or secondary reconstitution in gradient heat, convention, or microwave oven after limited initial cooking (e.g., parfrying) and freezing, without detracting from the final product's excellent appearance, taste, tenderness, and tooth compaction characteristics, and does so in a highly cost-advantageous manner.