Abstract: A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.

Abstract: A method of manufacture of a food product including wholly or partially impregnating an edible substrate that may be meat, poultry, fish, vegetable, fruit or dairy food with a stabilizer composition wherein the stabilizer composition includes: 5 wt % to 30 wt % of one or more gums calculated by weight of dry matter; salt, selected from sodium chloride, potassium chloride and combinations thereof; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof; a phosphate component; and optional further edible ingredients.

Abstract: A stabilizer composition that includes the following components, calculated by weight of dry matter: cellulose gum in an amount of from 5-25 wt. %; modified starch in an amount of from 10-50 wt. %; maltodextrin in an amount of from 10-55 wt. %; polydextrose in an amount of from 0-45 wt. %; at least one protein in an amount of from 0-20 wt. %; at least one hydrocolloid in an amount of from 1-10 wt %; and other ingredients in an amount of from 0-30 wt. %.

Abstract: A stabiliser composition comprising, calculated by weight of dry matter: cellulose gum 5-25 wt. % modified starch 10-50 wt. % maltodextrin 10-55 wt. % polydextrose 0-45 wt. % protein 0-20 wt. % hydrocolloid 1-10 wt. % other ingredients 0-30 wt. %.

Abstract: A microwaveable batter composition comprises: a flour component comprising rice flour; non-modified starch; alpha-amylase in a concentration of 500-20,000 MAU per kg of the flour component; egg protein; a gelling agent; and optional other edible ingredients.

Abstract: A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions.