Food coating

Method of any of the preceding claims, wherein the gel layer formed in step 2) adheres to the said outer surface of the foodstuff.

Method of any of the preceding claims, wherein the gelling composition is applied with a thickness of 0.4mm -1.6 mm, preferably of 0.6-1.2 mm.

Method of any of the preceding claims, wherein the weight of the gel layer is between 1 and 30% of the total weight of the foodstuff including the gel layer, preferably between 2 and 20%, more preferably between 3 and 15%, most preferably between 4 and 10%.

Method of any of the preceding claims, wherein the gelling composition gels at ambient temperature.

Method of any of the preceding claims, wherein the gelling composition liquefies at a temperature above 40° C., preferably above 50° C., more preferably above 60° C.

Method of any of the preceding claims, wherein the gelling composition liquefies at a temperature below 90° C., preferably below 80° C., more preferably below 70° C.

Method of any of the preceding claims, wherein the gellable hydrocolloid is chosen from the group, consisting of gelatin, pectin, agar, carrageen and gum Arabic.

Method of any of the preceding claims, wherein the gelling composition comprises at least 10 w/w %, based on the total weight of the composition, gellable hydrocolloid.

Method of any of the preceding claims, wherein the gelling composition comprises 30 or less w/w %, based on the total weight of the composition, gellable hydrocolloid.

Method of any of the preceding claims, wherein the gelling composition comprises at least 25 w/w %, preferably at least 30 w/w %, more preferably at least 35 w/w % and most preferably at least 40 w/w %, based on the dry weight of the composition, gellable hydrocolloid.

Method of any of the preceding claims, wherein the plasticizer comprises a polyol.

Method of any of the preceding claims, wherein the gelling composition comprises at least 2 w/w %, based on the total weight of the composition, plasticizer.

Method of any of the preceding claims, wherein the gelling composition comprises 15 or less w/w %, based on the total weight of the composition, plasticizer.

Method of any of the preceding claims, wherein the gelling composition comprises a cryoscopic agent.

Method of any of the preceding claims, wherein the gelling composition comprises peptides having a molecular weight of up to 20 kDa, preferably up to 5 kDa.

Method of any of the preceding claims, wherein the gelling composition comprises an anti-foaming agent.

Gelling composition comprising, based on the total weight of the composition:

• 12-25 w/w %, preferably 16-20 w/w % gellable hydrocolloids, 5-15 w/w %, preferably 7.5-12.5 w/w % peptides having a molecular weight of up to 20 kDa, 2-12 w/w %, preferably 4-8 w/w % plasticizer, 1-10 w/w %, preferably 3-7 w/w % cryoscopic agent, and optionally 10-1000 ppm, preferably 20-40 ppm anti-foaming agent, 0.5-15 w/w %, preferably 2-4 w/w % additional substances.