Mallinckrodt, Inc.

Givaudan Roure Flavors Corporation

Fries & Fries, Inc.

Daniel J Wampler

David B Josephson

James A Steinke

Christine M Frick

Jon C Soper

Theodore T Pearl

A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Method of flavoring and mechanically processing foods with polymer

A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed comprising a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.

Browning agent for foodstuffs

A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed which contains a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.

Growing community of inventors

Cincinnati, OH, United States of America

Daniel J Wampler