| 摘要 |
A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis. The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate. The browning agent is capable of browning at 1000 DEG C. or less, down to about 70 DEG C. It may be incorporated into a film or used as a powder or a liquid. |
