DESCRIZIONE
A food browning coating for proteinaceous foods consists of at least one reducing agent selected from the group consisting of reducing sugars and reducing sugar carbohydrate mixtures and at least one reaction mediator selected from the group consisting of acidity regulators, complexing agents, antioxidants, emulsifiers, water binders and stabilizers. Such a food browning coating allows tanning of proteinaceous foods when using air impermeable films or casings.