Griffith Laboratories Worldwide, Inc.

Kwang L Rho

Donald B Bernacchi

Kenneth S Darley

Joseph Janda

Irene Greener Donhowe

Irene G Donhowe

John J Prisciak

Michael J Stephenson

Joachim N Baur

Sergio L Odorico

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

Method for making improved fried, battered and breaded foods

Growing community of inventors

Westmont, IL, United States of America

Kwang L Rho