Abstract: The present invention provides a process for making an improved thermally insulated microwave silicate foam susceptor. The process for making the improved microwave susceptor comprises the following steps:a) preparing pourable aqueous alkali metal dielectric sodium silicate slurry,b) pouring said slurry into a smooth surface substrate mold,c) heating said poured slurry at an effective elevated temperature to foam the slurry in said mold;d) drying said foam at an effective elevated temperature to provide said dry silicate foam substrate having a substantially smooth surface;e) coating at least a portion of said substantially smooth surface with an effective amount of a flowable microwave active material coating (MAC) and drying said flowable coating at an effective temperature to form a dry layer of said MAC.

Abstract: The present invention provides a microwave silicate foam susceptor which comprises a dry sodium silicate foam substrate coated with an effective amount of microwave active material. The silicate is preferably a sodium silicate, but can be other suitable alkali metal silicate, and the active constituent is preferably graphite, but other actives can be used. The susceptor of the present invention is capable of quickly reaching and more importantly maintaining extremely high temperatures. This enables it to brown and crispen foods in a microwave oven.

Abstract: A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion which contains from about 0.005 to about 0.04% gellan gum, from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.