General Foods Limited

Nancy A Swallow

Richard R Leshik

Marvin Schulman

Paul A Kirkpatrick

Douglas M Lehmann

Steven J Leusner

David J DiGiovacchino

Nancy L Carey

Catharine E Stone

Donna J Ballard

Jeffrey D Wagner

Edward C Coleman

Gordon F Kunz

A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition, maltodextrin, soy protein concentrate and pre-gelatinized starch. The bread crumbs and oil are first baked at 260.degree. F. for 15 minutes, followed by the addition of the maltodextrin, soy protein concentrate, and pre-gelatinized starch. The combination is then mixed until a uniform blend is achieved.

Coating composition for microwave cooking

A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Method for producing cold-water soluble gelatin dessert mixes and

A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).

Cold-water-soluble gelatin powders

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Plainsboro, NJ, United States of America

Nancy A Swallow