Food coating compositions and methods for their use in microwave

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

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Details

426289, 426296, 426307, 426604, 426609, 426613, 426652, A21D 600

Patent

active

049633767

ABSTRACT:
Food coating compositions, e.g., sauces, are disclosed which impart desirable brown color and crisp texture to the surface of microwave-cooked foods. These sauces comprise a substantially water-immiscible liquid having dispersed therein effective amounts of a coagulant, and foodstuff which is grindable and exhibits crispness when substantially dehydrated and which has a low affinity for said water-immiscible liquid.

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Capson et al. "Browning Methods in Microwave Cooking", Agriculture and Food Chemistry (May 1955), pp. 424-427.
"Browning Agents Find Niche in Microwave Cooking Market", Food Product Development (Jul. 1979) pp. 34-35.

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