Abstract: A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing the potatoes; then 2) blanching the potatoes to affect a partial cook and preserve color stability; then 3) deep frying the potatoes in oil to further partially cook the potatoes; then 4) applying a cellulose derivative coat to the potatoes; then 5) at least partially drying the potatoes to at least partially fix the cellulose derivative coat; and then 6) deep frying the potatoes to further fix the cellulose derivative coat for frozen storage and subsequent reheating in the microwave oven. The preferred cellulose derivative is methylcellulose.

Abstract: The preparation of a coloring agent formed of beet pigment wherein the water soluble phase of the beets is subjected to fermentation for conversion of the soluble carbohydrates to an insoluble phase, leaving the beet pigment in a soluble phase, separating the soluble phase from the insoluble phase, and then removing aqueous medium from the soluble phase to produce a beet pigment concentrate.