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: 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: 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: 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 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: 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 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: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

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: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

Abstract: A new type of food product made from shapeable, shape-retaining dough whose principal ingredient may be potato or essentially any grain-based flour or the like. The dough is shaped, coated with a batter/slurry made from flour or starch and water plus desired seasoning, coloring, etc., and then cooked, or parfried and frozen for subsequent reconstitution (finish-cooking) in a toaster, gradient oven, microwave oven, grill, broiler or the like. The finished product has a crispy/crunchy exterior and a light, fluffy interior, with many variations made possible by different dough types, etc. One particular embodiment is a potato waffle which is reconstitutable in a domestic toaster and has a soft, moist interior and crispy 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 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.

Abstract: A food product includes an edible base and an outer coating that contains a whitener such that the resulting food product has a white light color. The whitener includes titanium dioxide, white dye, or other substance that imparts a white color. A process for making the food product includes incorporating a whitener into the process by such means as addition of the whitener into a dry batter mix, addition of the whitener to the water used to hydrate the dry batter mix, passing the edible base through an aqueous solution of the whitener, addition of the whitener after a batter coating has been applied to the edible base, or a combination of the above.

Abstract: An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.

Abstract: An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the starch-based coating further includes rice flour, sodium chloride, and sodium acid pyrophosphate. After finish preparation, the potato product retains a generally crisp outer surface texture for an extended period of time. A process for preparing a potato product having an extended hold time comprises (a) washing, cutting, and blanching raw potatoes, (b) partially drying surfaces of the potatoes, (c) applying an aqueous starch-based slurry to the potatoes, the aqueous slurry including corn flour, corn starch, low solubility dextrin, and water, and then (d) parfrying and freezing the coated potatoes.