A food specialist has filed a patent for snack coatings that are suitable for all preparation methods typically used in a commercial kitchen, including high-speed ovens and microwaves.
Crisp Sensation, which serves the North American out of Chicago, says the technical breakthrough all boils down to moisture control – even if the product is kept in a freezer for up to six months, it will still retain a crispy coating and succulent core when cooked in the microwave.
The move will enable manufacturers to develop microwaveable crumb-coated snacks, but the coatings are also suitable to be put through professional kitchen appliances such as Airfryer, Merrychef and TurboChef.
The coating system is suitable for a large variety of products that can be crumb-coated, including chicken, cheese and even sweet fillings.
Crisp Sensation has filed a patent for the coating system which guarantees that even products that have been kept in a freezer for months will still retain their taste and remain crispy on the outside.
The patent-pending technology will enable snack manufacturers to create a wide array of imaginative snacking options, all of which can be microwaved without a crisping or grill function, and are ready to eat in just one to two minutes.
It believes the technology could prove particularly valuable for out-of-home market operators managing kiosks, food trucks and service stations.
The company has a long history of filing patents on coating systems, with multiple patents already granted.
Some of the most important developments have been innovative moisture barriers and water binding technologies.
Recently, Crisp Sensation launched ZeroFry, an innovation that enables manufacturers to produce crispy crumb coated snacks for oven or airfryer without the need for pre-frying or deep-frying.
The ZeroFry coatings allow for a fat reduction of 50% and a considerable reduction in calories, too.