COATED FOOD PRODUCT AND METHOD OF MAKING SAME The food product of this invention is produced by applying an aqueous dispersion containing water soluble algin to the surface of a food substrate. The aqueous dispersion has a viscosity effective to substantially uniformly coat the surface of the food substrate. A dry gelling mixture is then applied to the algin-coated food substrate for a period of time sufficient to form a substantially continuous edible alginate film along the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate thereby retarding dehydration thereof. The film is sufficient to constitute an oxygen barrier for retarding oxidation of the food substrate and to retain flavor within said food substrate. The dry gelling mixture comprises a dry carrier material and a dry gelling agent. The carrier material and gelling agent are in particulate form and have particle sizes sufficient to obtain a substantially uniform gelling mixture.
