International Flavors & Fragrances Inc.

Young C Kang

Chee-Teck Tan

Marion A Sudol

Richard M Boden

Lawrence L Buckholz, Jr

Brian Byrne

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

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

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Oakhurst, NJ, United States of America

Young C Kang