Microwave browning composition

A method of treating a food product to render the surface thereof subject to browning on exposure to microwave energy, said method comprising the step of;

• coating the surface of a food product with a microwave-activated browning composition, wherein the browning composition includes components comprising at least one amino acid source, at least one reducing sugar, and at least one pH-adjusting agent,
• wherein at least one of said components is encapsulated in liposomes, provided that the amino acid source and the reducing sugar are not encapsulated in the same liposomes, said liposomes being capable of rupturing upon exposure to heat or microwave energy to release said component encapsulated in the liposomes and to promote a chemical browning reaction between said amino acid source and said reducing sugar.

A method of surface browning a food product in a microwave oven, comprising the steps of;

• (a) coating the surface of a food product with a browning composition, wherein the browning composition includes components comprising at least one amino acid source, a reducing sugar, and at least one pH-adjusting agent, wherein at least one of said components is encapsulated in liposomes, provided that said amino acid source and said reducing sugar are not encapsulated in the same liposomes, said liposomes being subject to rupture upon exposure to microwave energy, such that a chemical browning reaction can occur on exposure to microwave energy;
• and
• (b) subjecting said coated food product to microwave energy for a time sufficient to rupture said liposomes and promote a chemical browning reaction.

A heat-activated browning composition comprising reactants including,

• a) at least one amino acid source capable of reacting with a reducing sugar,
• b) at least one reducing sugar, wherein at least one of said reactants is liposome-encapsulated, provided that said amino acid source and said reducing sugar are not encapsulated in the same liposomes, and the liposomes are subject to rupture on exposure to sufficient heat, whereby the encapsulated reactant is released to said composition to promote a chemical browning reaction between said reducing sugar and amino acid source.