Abstract: A method of preparing a frozen, microwaveable, coated food product comprising the successive steps of: providing a portion of a substrate; preparing 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.; and freezing the fried coated portion; wherein a moisture controlling metal salt is present in at least one of the coating liquids and crumbs used in the preparation of the breaded portion, said microwave absorbing metal salt being selected from metal phosphates, metal carbonates, metal hydroxides, metal citrates, metal gluconates and combinations thereof; wherein the total amount of the metal salt provided in the crumb-based coating may be at least 0.5 wt %, preferably 1 wt % to 6 wt % by weight of the dry matter contained in said crumb-based coating.

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.