International Flavors & Fragrances Inc.

Brian Byrne

Lawrence L Buckholz, Jr

Marion A Sudol

Chee-Teck Tan

Richard M Boden

Young C Kang

Kevin P Miller

Described is a process for producing cooked browned baked goods including the steps of:

Process for microwave browning uncooked baked goods foodstuffs

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:

Apparatus for carrying out microwave browning process

Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing:

Process for microwave browning, composition used for same and product

Microwave browning composition and process for producing the same

Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of:

Process for microwave chocolate flavor formulation, product produced

Process for microwave browning proteinaceous fibrous meat products

Described is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked in a relatively short period of time. The apparatus comprises:

Microwave apparatus for baking and browning foodstuff

Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby. The process comprises the steps of:

Process for microwave chocolate flavor formation in and/or on foodstuffs

Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:

Process for microwave browning and product produced thereby

Described is a process for preparing dry acetaldehyde by means of freeze-drying a mixture of a modified food starch, water and acetaldehyde at a pH in the range of from about 7.2 up to about 7.5. The resulting product contains food grade acetaldeyde but does not contain any other by-products which are detrimental to the use of the material in foodstuffs, e.g., crotonaldehyde.

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East Brunswick, NJ, United States of America

Brian Byrne