Adhesion Batters are specially formulated to bind an outer coating such as a Breading to the irregular or slick surface of a substrate. They function through a combination of viscoelasticity and embedment properties. Though they work behind the scenes, they help make some of America's favorite foods among the most appealing to look at; as well as delicious and satisfying to eat.

Nowhere in the food coatings industry is consistent performance more critically important than in Adhesion Batters, which are used to:.

- Provide a cohesive layer between substrate and Breadings
- Impart flavor, texture and color to foods
- Help control pick-up of Breadings
- Help prevent surface voids through loss of Breadings
- Reduce crumb fall-off, which extends the life of fryer oil

Characteristics
- Available as regular Adhesion for most high protein substrates
- Available as high Adhesion Batters for difficult-to-coat substrates
- Can be formulated for fryer or oven reconstitution

Popular formulations include:
Cajun, Cheddar,
Coconut, Dijon, Italian,
Lemon Pepper,
Salsa, Sweet & Sour