FOOD COATING COMPOSITION CONTAINING A FILM-FORMING AND A HYDROPHOBIC COMPONENT

摘要

A composition is provided which when incorporated in a batter mix minimizes the loss in crispness which usually develops in batter-coated foods which are precooked, then stored frozen, thawed and reheated in a microwave oven. The composition comprises a film forming composition to impart a crisp surface to cooked foods. Bread crumbs impregnated with a crispness improving composition, for example, proteins, are also provided. Also provided are processes for preparing the bread crumbs and processes for using the bread crumbs to impart a crisp surface to foods upon cooking.