Food coating compositions and methods for their use in microwave

Details Food coating compositions and methods for their use in microwave Food coating compositions and methods for their use in microwave

1987-12-21

1990-10-16

Warden, Robert J.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

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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