| abstract |
A method for treating foodstuffs with alkaline metal salts of stearic acid by coating and/or by inclusion within the food product is disclosed. The food may be coated by immersion or spraying of a stearate dispersed in a carrier fluid onto the food. The total amount of stearate in the food product should be between 2% and 8% by weight. On heating, the stearate forms a substantially continuous film over and within the food, which retains the original texture of the coated food in the presence of moisture. |