Abstract: An acidulant system for marinades for meat and fish comprising sodium citrate and citric acid in specified ranges.

Abstract: An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

Abstract: Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.

Abstract: A fat mimetic system using a unique combination of starch, cellulose and protein as well as optional gum and flavoring.

Abstract: A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.

Abstract: A microencapsulation process in which a solid or liquid core material is dispersed in a protein slurry, is heated to create a protein melt and then denatured to bring about encapsulation of the core material and the product of that process.

Abstract: A poultry-derived proteinaceous material suitable as a substitute for ground meat prepared by extracting salt-soluble proteinaceous material from poultry muscle, gelling and then grinding the extract.

Abstract: A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.

Abstract: A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.

Abstract: An improved product is disclosed which is a coated frozen comestible which is stable when stored for extended periods. When reconstituted by microwave heating or by baking this product has a texture and appearance which is organoleptically equivalent or superior to fat fried coated comestibles.