A coating for freshly pre-prepared potatoes, a method for the application thereof, and an end product of portions of coated and packed potatoes, where the coating includes a matrix of modified potato starch, preferably hydroxypropyl distarch phosphate, and anti-browning agents: sodium ascorbate, calcium ascorbate and citric acid, where it is an alternative to sulfite derivatives or metabisulfite, which prevents browning of the packaged potato.

In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include a base layer and a print layer. The base layer can include one or more starches, celluloses, dextrins, fats, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. The print layer can include one or more starches, celluloses, corn syrups or corn syrup solids, fats, humectants or plasticizers, or emulsifiers, or combinations thereof.

The present invention relates to a reversible edible film with dual functionality comprising 1) a mixture of anionic carboxymethylcellulose (CMC) sodium salt, with a viscosity of less than 50 cp, in a concentration between 0.5 and 10% by weight, and at least another polysaccharide, in a concentration between 0.1 and 5% by weight, and glycerin, in a proportion between 1 and 20% by weight, 2) a sauce or marinating liquid, in a proportion between 20:80 and 80:20 with respect to the mixture, and 3) spices, where the film has two differentiated sides: Side A, whose surface is coated with spices, and Side B, composed of the polysaccharide mixture, glycerin, and sauce or marinating liquid. The present invention also contemplates the method of obtaining the film, as well as its different applications.

The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a mixture of bixin and beta-carotene.

Capsules are coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for example. The two phases can be encapsulated and kept stable within the formed capsule.

A use, as antimicrobial material, of semicrystalline nano- and/or microfibrillated cellulose to which silver nanoparticles are attached, the silver nanoparticles being present in a weight amount strictly greater than 1% and strictly less than 20% relative to the total weight of said cellulose, the material being obtained with a process including at least one step of microwave irradiation of an aqueous dispersion of semicrystalline nano- and/or microfibrillated cellulose supplemented with at least one silver salt, in the presence of a reducing agent. An antimicrobial composition including such an antimicrobial material and to the application thereof for forming an antimicrobial film or coating, in particular for an article for food-processing.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.