Food coating compositions for foods cooked by microwave

Details Food coating compositions for foods cooked by microwave Food coating compositions for foods cooked by microwave

1982-02-12

1985-05-21

Jones, Raymond

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426296, 426555, 426652, 426243, A23L 1272

Patent

active

045186189

ABSTRACT:
Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in microwave ovens comprise coating ingredients and at least one additional salt ingredient. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate.

REFERENCES:
patent: 2485659 (1949-10-01), Robertson
patent: 2865764 (1958-12-01), Gorsica
patent: 3256101 (1966-06-01), Arns
patent: 3479188 (1969-11-01), Thelen
patent: 3662673 (1972-05-01), Boyer et al.
patent: 3676158 (1972-07-01), Fischer
patent: 3700847 (1972-10-01), Rendek
patent: 4216237 (1980-08-01), Smith
Copson et al., Agricultural and Food Chemistry, vol. 3, No. 5, "Browning Methods in Microwave Cooking" 5/55, pp. 424-427.

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