| 摘要 |
Aqueous syrup for effecting browning of foods cooked in microwave ovens comprising a melted, carmelized, and foamed disaccharide, alone or in combination with a minor amount of a monosaccharide, subsequently dissolved in water to form the syrup. Microwave-cooked foods, e.g., meats, poultry, fish, eggs, and pastries, such as cakes and pies, which ordinarily come out of the cooking oven appearing white or grey, advantageously when treated by basting or recipe-inclusion with the syrup browning agent of the present invention have a browned appearance of conventionally cooked foods.
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