Edible microwave susceptor composition

Details Edible microwave susceptor composition Edible microwave susceptor composition

1992-06-23

1994-11-08

Tentoni, Leo B.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 93, 426 96, 426 98, 426601, 426618, A23D 900, A23D 118, A23L 1035, A23L 10522

Patent

active

053625048

ABSTRACT:
An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

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Meinhold, N. M. "Lecithin Development and Applications", Food Processing, May 1991, pp. 130-134.

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