Microwave-cooking browning composition
US4252832A · kind A · utility
16Cited by
5References
8Claims
0Family size
Inventor
Key dates
| Filing date | Mar 14, 1979 |
| Grant date | Feb 24, 1981 |
| Priority date | — |
| Expiry date | Mar 14, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S127/01
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Aqueous syrup for effecting browning of foods cooked in microwave ovens comprising a melted, carmelized, and foamed disaccharide, alone or in combination with a minor amount of a monosaccharide, subsequently dissolved in water to form the syrup. Microwave-cooked foods, e.g., meats, poultry, fish, eggs, and pastries, such as cakes and pies, which ordinarily come out of the cooking oven appearing white or grey, advantageously when treated by basting or recipe-inclusion with the syrup browning agent of the present invention have a browned appearance of conventionally cooked foods.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.