An aqueous coating material suitable for a coated food product comprises an anionic polysaccharide, a plasticiser and an interrupting agent, wherein the pH of the coating material is in the range from 3.4 to 4.0. The plasticiser may be a polyol, which may be glycerol, propylene glycol or sorbitol. The interrupting agent may be selected from tapioca starch and microcrystalline cellulose. The anionic polysaccharide may be an alginate. Also disclosed is a method for preparing the aqueous coating material above comprising (i) combining an anionic polysaccharide, a plasticiser and an interrupting agent in the presence of water； and (ii) adjusting the pH of the coating material so that it is in the range of from 3.4 to 4.0.
