Water based composition (I) comprises 2-5 wt.% of alginate, 1-2.5 wt.% of starch and 0.6-1.3 wt.% of carboxymethyl cellulose. Independent claims are included for: (1) manufacturing (I) comprising a step of filtering (I) through a filter with a mesh size of = 120 mu m； and (2) a method for coating a foodstuff with an edible vegetal casing comprising: obtaining (I)； immersing a substantial part of the foodstuff in (I), or spray coating (I) around a substantial part of the foodstuff, or co-extrusion of (I) around a substantial part of the foodstuff, so as to coat the foodstuff； and contacting the coated foodstuff with a gelling agent, so as to fix the casing.L'invention concerne une composition aqueuse pour l'enrobage d'une préparation alimentaire, comprenant essentiellement de l'eau, et un procédé d'enrobage d'une préparation alimentaire correspondant.Selon l'invention, une telle composition comprend en outre essentiellement 2 à 5% en poids humide d'alginate, 1 à 2,5% en poids humide d'amidon, et 0,6 à 1,3% en poids humide de carboxyméthylcellulose.
