Titled: Stabilisation of Microwave Heated Foods Substrates A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat poultry or fish wherein the stabiliser composition comprises an aqueous solution of: cellulose gum 5-25% modified starch 16-50% thickener component 32-79% and optional further ingredients wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100% and wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20%
