abstract |
(57) [Problem] An edible microemulsion coated on food, which makes the food crisp and brown when irradiated with microwaves. The edible microemulsion comprises at least 80% by weight of water, up to 10% by weight of an oil having an interfacial tension to water of 0.10 N / m or less, and at least one nonionic hydrophilic surfactant. |