A composition comprising glyceride oil, water hydrocolloid gum, and food grade salt which, when applied to a container with at least one susceptor and exposed to microwave energy, produces a sizzle sound. The composition is preferably prepared and applied in at least two layers.
A process for controlling microwave heating rates involving: (a) providing a microwavable substrate; (b) combining the microwavable substrate with an additive consisting essentially of an aliphatic polyol to form a modified microwavable substrate; and (c) subjecting the modified microwavable substrate to microwave energy.
Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition: 0-45 wt % herbs, spices, nuts or seeds 5-60 wt % of thickener 0-5 wt % of emulsifier 0-10 wt % of milk proteins 0-10 wt % of egg yolk powder 1-10 wt % salt 50-89 wt % of fat blend, comprising (i) 90-99.8 wt % liquid oil (ii) 10-0.2 wt % hard fat, that can form crystal network 0-20 wt % of flavour-compositions
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.
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.
