Abstract: A composition of matter comprising a water in oil emulsion or colloidal dispersion prepared from an emulsified triglyceride or an emulsifier only in combination with an aqueous solution of a dextrin or other soluble saccharides or polysaccharide. The emulsion, prepared by the addition of heat and agitation, is thereafter applied to the surface of a food product by dipping, enrobing, spraying or any other suitable application means to the food product, the excess is removed by suitable means and the coating is allowed to set or dry prior to further processing or packaging of the food. Coating thickness, pick-up and setting of the coating is accelerated by control of both the temperature of the coating composition of matter at the time of application and the surface temperature of the food product.