Griffith Laboratories Worldwide, Inc.

Griffith Laboratories International, Inc.

Irene Greener Donhowe

Kenneth S Darley

Donald B Bernacchi

Kwang L Rho

Joachim N Baur

Joachim Baur

Joseph J Janda

Sergio L Odorico

James R Martin

Michael J Stephenson

John J Prisciak

A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.

Battered and battered/breaded foods with enhanced textural characteristics

Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.

Breading crumbs

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Palos Hills, IL, United States of America

Irene Greener Donhowe