International Flavors & Fragrances Inc.

Marion A Sudol

Lawrence L Buckholz, Jr

Brian Byrne

Chee-Teck Tan

Young C Kang

Richard M Boden

Kevin P Miller

Marvin Schulman

Chwan K King

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

Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

Method of making controlled release flavors

Microwave browning composition and process for producing the same

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:

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Boonton, NJ, United States of America

Marion A Sudol