Food coating compositions and methods of use

Details Food coating compositions and methods of use Food coating compositions and methods of use

A - Human Necessities

23

L

99/13

A23L 1/10 (2006.01) A23L 1/00 (2006.01) A23L 1/01 (2006.01)

Patent

CA 1184413

Abstract Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in conventional convection ovens and especially in microwave ovens comprise conventional coating ingredients such as flour, starch, sodium chloride, carbohydrates, spices and herbs and at least one additional salt ingredient. The added salt is selected from among potassium acetate, potassium citrate, potassium chloride, potassium dibasic phosphate, potassium bicarbonate, sodium acetate, sodium chloride, sodium bicarbonate, and sodium dibasic phosphate. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate. The trio of added salts in combination with conventional coating ingredients produce a crisper, browned coating than such conventional mixes themselves; or conventional mixes including one, or even two, of the noted salts.

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