Food Coatings

Functions of food coatings
1)Prevent oxidation
2) Limit moisture and oil transfer
3) Provide freeze/thaw stability
4) Extend shelf life of coated product

Types of food coatings
Flour breader--make of wheat flour and may consist of corn flour,
starches, gum, coloring agents and seasonings

Cracker Meal breaders--- consist of flour and water, used as binder
thickener and extender

American Bread Crumbs--Used for foods intended for frying
Have a crispy and crunchy texture

Japanese Bread Crumbs--Also known as Panko. Used mainly on a coating system on shrimps

Sometimes gum like alginates, carageenan, xanthan gum are added to the batter to be used as an undercoat before breading is applied