Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.

Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C.

Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.

Abstract: A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish; wherein the stabiliser composition comprises an aqueous solution of: cellulose gum ?5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and wherein the impregnated substrate is coated with an aqueous coating comprising 0.

Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.

Abstract: A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate; wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate; applying a batter composition to the first coating to form a batter coating; and optionally applying a layer of outer crumb to the batter coating.