Why would you use gum in coatings?

The use of gums has been one of the central issues in experimentation with batters to cover pieces of
food. Their primary use is based on their ability to retain or immobilize water and their direct effect
on the control of viscosity

How much % gum in coating ingredient?

The addition of hydrocolloids is generally effective at levels as low as 1% or less (dry weight), of the
formulation, so their addition does not “dilute” the functionality of proteins in the flour base.
However, many gums are highly hydrophilic, so the formulation requires adjustment of the solids to
water ratio, modifying the characteristics of the entire system

What kind of gel is a coating?

The batter coating is a form of gel, consisting of hydrocolloids (functional carbohydrates)