| abstract |
A sealed, coated edible product, which may be of animal or vegetable origin, is prepared by a process which comprises coating the product with a substantially fat-free batter containing flour, an aqueous liquid and optionally seasonings and between 0.5 and 10% by weight on a dry basis of an egg white substitute, especially one containing greater than 15% by weight of a globular proteinaceous material e.g. egg albumen which is soluble in water and coagulable by heat. Coated products so obtained retain a high proportion of their original moisture content upon subsequent cooking and/or chilling or freezing. The egg white substitute may be egg albumen extended with a proteinaceous or carbohydrate material, or a whey protein isolate. |