A process to produce a dispersion comprising feeding ethylcellulose polymer and a dispersant into a melt and mix zone of an extruder wherein the ethylcellulose polymer and dispersant are melted and mixed together to form a melt; conveying the melt to an emulsification zone of the extruder in which the temperature and pressure are controlled; feeding a base and water into the emulsification zone wherein the melt is dispersed to form a high internal phase emulsion; conveying the emulsion to a dilution and cooling zone of the extruder; and feeding water into the dilution and cooling zone to dilute the high internal phase emulsion thereby forming an aqueous dispersion is provided.

Disclosed are compositions suitable for making edible films or coatings, wherein the composition contains at least one biopolymer (e.g., chitosan), at least one active compound (e.g., essential oils, antioxidants, flavorings, antimicrobials), at least one bio emulsifier (e.g., bio-fiber gum), and at least one organic acid solution (e.g., acetic acid, lactic acid, levulinic acid). Disclosed are processes for making an edible film or edible coating on food, involving mixing at least one biopolymer, at least one active compound, at least one bio emulsifier, and at least one organic acid solution to form an emulsion, subjecting the emulsion to high pressure homogenization (e.g., at >15,000 psi) to form a micro-emulsion, and (1) pouring the micro-emulsion into a mold and allowing the micro-emulsion to harden into an edible film, and placing the edible film onto food, or (2) dipping the food into the micro-emulsion to form an edible coating on the food.

The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; washing, peeling and cutting the supplied potatoes to form a basic potato product; blanching the basic potato product to form a blanched potato product; drying the blanched potato product; applying a coating to the blanched and dried potato product to form a coated potato product; and pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

Provided is a breadcrumb mix that enables production of cooked breaded food having good appearance and texture. A breadcrumb modifier contains a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch. The breadcrumb mix contains the breadcrumb modifier.

A solution can form an edible film. The edible film is useful for transferring spices of different weights, sizes, and shapes to a surface of a food and completely disintegrating in contact with a humidity of the food where it is applied, leaving visible only the layer of spices contained in the edible film.

A process for making popping boba comprises a primary spherification by dropping flavored liquid containing calcium salt into a sodium alginate bath for producing a semi-finished boba ball with thin shell or skin; and a reinforcing spherification by dumping the semi-finished boba ball as made aforementioned into a calcium salt bath for forming a reinforcing thin layer of calcium alginate on the semi-finished boba ball for producing a finished boba ball, thereby stabilizing the spherification and improving the taste or texture of the popping boba.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.

The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, flying or boiling the water, or water vapour, exposed foodstuff.

1. An esterified cellulose ether which i) comprises groups of the formula C(O)RCOOH or a combination of aliphatic monovalent acyl groups and groups of the formula C(O)RCOOH, wherein R is a divalent hydrocarbon group, ii) has a weight average molecular weight M.sub.w of up to 70,000 Dalton, iii) has a degree of neutralization of the groups C(O)RCOOH of not more than 0.4, and iv) has a solubility in water of at least 2.0 weight percent at 2 C., is useful for preparing enteric capsules.