Coating - Means the application of breading and batters to food before deep frying. It forms a crust on finished foods. Use - Crust setting, during frying, is rapid and subsequently prevents oxidation of oil, limits moisture and oil uptake, provides freeze/thaw stability and extends shelf life of finished foods. The coating crust is one of the most important characteristics that give fried foods their unique crunchy texture and appealing appearance. It is an effective barrier against moisture, oxygen, carbon dioxide and fat and this changes the nature of heat, moisture and fat transfer to the core product during frying. It enhances sensory attributes like color, crispness, texture, flavor and juiciness.