Coated stabilized microwave heated foods

1. A food product comprising:

a food substrate impregnated with a stabilizer composition and having an exterior surface and wherein the food substrate is coated with an aqueous coating composition that is a different composition from the stabilizer composition a first dry crumb on the aqueous coating composition and forming a first dry crumb coating; and wherein the aqueous coating composition forms a coating on the exterior surface of the substrate, the aqueous coating composition comprising water and a mixture of ingredients comprising, by dry weight of the mixture:

a cellulose gum

15-35%

modified starch

15-50%

hydrocolloid

20-30%,

wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and

proteinaceous component

10-20%;

and

wherein the percentages of the ingredients are selected from the ranges quoted to total 100%.

2. The food product of claim 1 , wherein the proteinaceous component of the aqueous coating composition is selected from the group consisting of egg albumen, whey protein, protein isolate and mixtures thereof and the aqueous coating composition is free of polydextrose.

3. The food product of claim 2 , wherein the proteinaceous component of the aqueous coating composition is egg albumen and wherein the first dry crumb has a particle size such that the first dry crumb will pass through a 1 mm mesh sieve is applied to the aqueous coating composition.

4. The food product of claim 1 , wherein the aqueous coating composition is a thixotropic gel and wherein the substrate is a meat, a poultry, a fish, a vegetable, a fruit or a dairy food.

5. The food product of claim 1 , wherein the food substrate has been impregnated with a stabilizer composition comprising polydextrose in an amount of from 30% to 55% by weight of the stabilizer composition, but is subsequently coated with an aqueous coating composition that is a different composition from the stabilizer composition employed to stabilize the substrate and wherein the aqueous coating composition does not contain a substantial amount of polydextrose and wherein the substrate is a meat, a poultry, a fish, a vegetable, a fruit or a dairy food.

6. The food product of claim 5 , wherein the first dry crumb coating is sized such that it passes through a 1 mm mesh screen prior to being applied to the aqueous coating composition on the exterior surface of the substrate.

7. The food product of claim 6 , wherein the first dry crumb comprises xanthan gum or a mixture of hydrocolloids including xanthan gum.

8. The food product of claim 6 , wherein the first dry crumb has a particle size of about 0.25 mm to about 1 mm and the first dry crumb comprises a hydrocolloid.

9. The food product of claim 5 further comprising a first layer of outer crumb applied to a batter coating applied over the first dry crumb coating wherein the first layer of outer crumb employs crumbs having a particle size of 2 mm or larger and a second layer of outer crumb applied to the first layer of outer crumb wherein the second layer of outer crumb employs crumbs having a particle size of from about 0.2 to about 2 mm.

10. The food product of claim 9 , wherein the modified starch in the coating composition is present in an amount of from 15 to 35% by dry weight.

11. The food product of claim 10 , wherein the hydrocolloid is selected from the group consisting of xanthan gum, guar gum and mixtures thereof.

12. A food product comprising:

a substrate having an exterior surface wherein the substrate comprises a piece of meat, poultry, fish, vegetable, fruit or dairy food and wherein the substrate has been impregnated with a stabilizer composition and thereafter an aqueous coating composition that is different from the stabilizer composition is subsequently applied to the exterior surface of the substrate, a first dry crumb is applied to the aqueous coating composition to form a first dry crumb layer; and

wherein the aqueous coating composition comprises a mixture of ingredients, by dry weight, of:

cellulose gum

15-35%

modified starch

15-50%

hydrocolloid

20-30%.

wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and

proteinaceous component

10-20%;

and

wherein the percentages of the ingredients of the aqueous coating composition are selected from the ranges quoted to total 100%.

13. The food product of claim 12 , wherein the aqueous coating composition is free of polydextrose.

14. The food product of claim 12 , wherein the proteinaceous component is egg albumen.

15. The food product of claim 12 , wherein the first dry crumb has a particle size such that the first dry crumb will pass through a 1 mm mesh sieve.

16. The food product of claim 12 , wherein the first dry crumb passes through a 1 mm mesh screen; and

a batter composition applied to the layer of first crumb.

17. The food product of claim 16 , wherein the first dry crumb comprises xanthan gum or a mixture of hydrocolloids including xanthan gum.

18. The food product of claim 17 , wherein the batter composition encases the substrate within the batter composition.

19. The food product of claim 12 , wherein the aqueous coating composition is a thixotropic gel and free of polydextrose.

20. The food product of claim 16 , wherein the first dry crumb comprises xanthan gum and wherein the food product further comprises a second dry crumb having a particle size greater than the first dry crumb wherein the second dry crumb is applied over the batter composition.