The Pillsbury Company

Robin E Conn

David J Domingues

Victor T Huang

William A Atwell

Julio Rey Panama

Ernst Graf

Kristin L Matson

Milton S Feather

Paul J Beckmann

Steven K Fahrenholtz

A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Process for microwave browning

Growing community of inventors

Minneapolis, MN, United States of America

Robin E Conn