Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: An electromagnetic stove structure, particularly an electromagnetic stove having a face panel on which an independent type heating plate that can be separated from the electromagnetic stove is disposed. The bottom portion of the heating plate is provided with a protective hood accommodating induction coils, a temperature sensor and iron powder cores. The electromagnetic stove has disposed thereon a positioning post that can be adjusted to extend or retract and to rotate and that is connected to a securing frame on a pot. The heating plate can be removed together with the pot by means of electromagnets adhering to the bottom side of the pot. The pot can swing about a suitable angle by using the positioning post as center of rotation, and can be in contact with the heating pot all the time to be heated thereby.

Abstract: A microwavable container includes an outer sleeve (12) and an inner tray (14) within the sleeve designed to carry a food product. A first active microwave energy heating element (28) is on the sleeve and disposed opposite the tray. A second active microwave energy heating element (74-102) is within the tray. The second microwave energy heating element has patterns of microwave energy interactive material on the bottom (60) and side walls (62) of the tray configured to permit a controlled degree of penetration of incident microwave energy through the bottom wall to channel microwave energy towards a central region of the tray and to promote browning of a food product carried by the tray about its periphery.

Abstract: Microwaveable heat retentive receptacles comprising a volume for receiving a product, in heat exchange communication with a microwave absorbing material, wherein the microwave absorbing material preferably comprises polyesters. Pouches containing the microwave absorbing material are also provided which can be associated with containers to provide improved heat storage characteristics.

Abstract: A cooking apparatus includes a fan 13 provided at the top wall of a heating chamber 2 with its front face directed downwards. A spiral coil 14 in the form of a flat disc is provided around a rotation shaft 12 above the heating chamber 2. When high-frequency current is supplied to the coil 14, the coil 14 generates an alternating magnetic flux. The magnetic flux penetrates a shielding plate 16 and the fan 13, whereby the fan 13 is inductively heated. The fan 13 draws air from the heating chamber 2 and propels the air back to the heating chamber 2, where the air is heated when it contacts the fan 13. As a result, the temperature in the heating chamber rises, so that an object placed on a turntable 5 is cooked. By such a constitution, it is not necessary to keep additional space open for a heating element because the fan 13 functions as a heating element. Accordingly, it is possible to enlarge the diameter of the fan 13 so that the blowing efficiency is enhanced.

Abstract: A pleated microwave liner bag comprising a plurality of liner pleats, is expandable in the preferred embodiment from initial dimensions of approximately 6 inches in height by 11 inches in width, to final dimensions as large as approximately 15 inches in height by 21 inches in width, by 1/8 inch increments. This liner bag, by virtue of its resizability (scalability), can be used to protect a wide range of sizes of microwave oven from spills and spatters associated with the microwave cooking and heating process.

Abstract: Packaging (3) for causing the outside surface of a food product to crisp and/or brown when the food product is heated in a microwave oven. The packaging comprises a corrugated sheet (5) of a susceptor material (e.g., metalised polyester) adapted to be wrapped at least partially around the food product. The corrugated sheet may have adhered thereto a backing sheet (7) of paper or cardboard.

Abstract: This invention provides a packaging bag for a microwave oven capable of allowing vapor generatetd during microwave heating to escape surely, which comprises a bag body comprising an upper side sheet portion and an underside sheet portion and an upper fin seal portion formed on the upper side sheet portion formed on the upper side sheet portion, wherein said upper fin seal portion is formed of heat-sealed laminated films comprising an inner layer film and an outer layer film, and wherein said upper fin seal portion comprises a non-sealed portion connecting with a container portion of the bag body, a projected portion projected from an inside end of a heat-scaled portion, and a weakly joined portion having a peel strength of 0.1 to 15 g/15 mm width formed between the inner layer film and the outer layer film at least surrounding the projected portion and connected with an outside end of the upper fin seal portion.

Abstract: A microwave energy heating element has a plurality of spaced microwave components generally arranged in a closed loop pattern. Each of the microwave components (42, 44) has a non-resonant length. When the heating element is in a loaded condition with a load juxtaposed thereto for capacitively coupling the microwave components together, the microwave components cooperatively redistribute impinging microwave energy. When the heating element is in an unloaded condition, the microwave components act independently remaining inert to impinging microwave energy.

Abstract: A system for deactivating organisms in a food product employs a first electrode; an insulator section coupled to the first electrode, wherein the insulator section includes an insulator pinch, an opening, and a transition region interposed thereinbetween, and wherein the opening has a larger cross-sectional area than the insulator pinch, the insulator section including a cavity, passing through the insulator pinch, the transition region, and the opening, wherein the food product is contained during deactivating of organisms; and a second electrode coupled to the insulator section, wherein the first electrode is positioned on a first side of the insulator pinch, and the second electrode is positioned on a second side of the insulator pinch, whereby an electric field formed between the first electrode and the second electrode, when a voltage is applied across the first electrode and the second electrode, passes through the insulator pinch.

Abstract: A device for spitting foodstuffs to be cooked in a cooking chamber of a microwave oven comprising a supporting member and many spit members supported by a fixing member. Each of the spit members has a fixing part engaged with the supporting member, a connection part extended outward in a radial direction from the fixing part, and many spit parts in parallel extended upward from the connection part. Thus, many a small foodstuff can be supported conveniently.

Abstract: A cover for microwavable containers is formed of a composite of textile materials which enhance microwave cooking. One layer provides insulation to hold heat within the microwavable container, while another retards splattering. The device allows steam ventilation from the container without the requirement of lifting a corner of the container, or otherwise taking steps to provide ventilation. The cover is machine washable. The cover has an elastic perimeter which allows the cover to be placed over the container, with the elastic holding the cover in place against the container, and allows the cover to fit a range of variously sized and shaped microwavable containers.

Abstract: Apparatus and process for reheating a meal including a plurality of prepared foods, each food being placed on a dish and the dishes constituting the meal being placed on a tray. Those food dishes to be reheated are placed in insulated receptacles having a magnetic material adapted to be induction heated.

Abstract: A raw egg is cooked by orienting the egg adjacent a field coil and electrically energizing the field coil with a high-frequency alternating electric current so as to inductive heating the egg. The field coil operates at between 1 MHz and 1000 MHz, preferably between 10 MHz and 50 MHz, and generates a field having parallel lines passing through the egg. The coil and egg are relatively rotated, normally by holding the coil stationary and rotating the egg, while electrically energizing the field coil. To this end the field coil has a pair of halves connected in series and flanking the egg.

Abstract: A container for a food product (30) heated in a microwave oven comprises a base (2), one or more sides (3) extending from the base, said sides and base defining a receptacle for a food product and support means (5, 6) adapted to support the food product (30) above the base (2) to allow egress of water vapour from the food product in use.

Abstract: A method of microwave cooking, heating and re-heating includes the steps of placing food to be cooked, heated or re-heated into a microwave compatible container having an open mouth thereof and, thereafter, applying over said mouth of said microwave compatible container an FDA grade waxpaper having a basis weight in a range of about 15/25 to about 30/40. Thereafter, the container is placed in a microwave oven for less than a prescribed period of heating for such food type and quantity. Alternatively, such FDA grade waxpaper may be tightly wrapped or enclosed about food to be heated and thereafter placed within a microwave oven, thereby dispensing with the use of any microwave compatible container.

Abstract: A hot water beverage maker uses a voltage transformer type heating unit to heat water flowing to the filtering vessel. The water flows from a water reservoir to a wound transformer where the water passes through metal tubing that is also the secondary winding of the transformer. The secondary winding is shorted. The water to be heated then flows to the filtering vessel that may contain coffee or tea. The water flows through the filtering vessel to a carafe for serving.

Abstract: An apparatus for controlling the temperature of food in a casserole dish is provided. The apparatus includes a casserole dish, a casserole lid, a thermal unit, and a container constructed for holding the thermal unit and the casserole dish in thermally conductive contact. A method for controlling the temperature of food in a casserole dish is provided. The thermal unit can be heated by placing the thermal unit in a microwave oven, and the thermal unit can be cooled by placing the thermal unit in a freezer.

Abstract: A microwave oven adapted for use within a motor vehicle dashboard area. The microwave oven has a removable storage cassette, and slidable platforms for securing and serving containers of beverages and foods. A motor vehicle featuring a microwave oven in which food may be heated by a microwave-generating magnetron powered directly or indirectly by the vehicle's battery and/or alternator. The space required for the microwave oven is provided by elimination of the major dashboard storage compartment, i.e., the glove compartment. The microwave oven door opens to a horizontal position to provide a securing and serving surface for hot beverages and food. The microwave oven accommodates a removable storage cassette for glove compartment items. The storage cassette must be removed as one condition, and the door of the microwave oven must be closed as a second condition for the magnetron to receive electrical power.

Abstract: A microwave cooking system is provided for cooking a food product in a microwave field to produce a food product with a texture and taste similar in quality to food products prepared in a conventional oven. The system utilizes a microwaveable tray comprising a microwave susceptor material laminated to a thin paperboard sheet for supporting and heating a food product to be cooked thereon. A single sheet corrugated plate is attached to a lower surface of the microwaveable tray in order to provide space beneath the microwaveable tray for the circulation of heated air. The tray containing the food product thereon is sealed in a polymer bag having microwave shielding material on the inner surface of the upper side of the sealed polymer bag for minimizing the amount of direct microwave transmission contacting the food product contained therein. The sealed polymer bag has a pressure regulation port for releasing and maintaining pressure which builds inside the sealed polymer bag during cooking.

Abstract: Pizza pan shielding systems and methods generally include one or more of the following: a pan, a bottom shield, a top shield, and a ring shield. Each of these elements preferably incorporates a plurality of perforations. The size, location and density of these perforations, and/or the material make-up of the element(s), determine whether certain types of baking energy from various heat sources will reach a food item located within the system. Substantial evenness of cooking results, in a short time period and at reasonably baking temperatures. Embodiments of the invention address the problems of underbaking in central areas of the food item and overbaking, dryness, microwave-induced toughness or burning of outer areas of the food item, such as a crust area. Embodiments of the invention have particular, though not exclusive, application to the pizza-baking devices and methods.

Abstract: The invention is a valve for a microwavable container having a flexible lid. The valve has two posts extending from one side of a body member, and the posts correspond to two apertures in the lid. The cross-sectional area of the posts are larger than the apertures in the lid, and the distal portions of the posts are larger than the proximal portions. When the posts are engaged with the apertures a liquid-tight seal is formed. One post can be removed from its corresponding aperture to create a vent for microwave cooking, while the other post remains engaged with the lid to anchor the valve to the lid. The body portion of the valve extends beyond the vent post and preferably flares upwardly and fans laterally to form a tab to facilitate opening of the vent. The body portion also preferably has a thin between the posts in a direction substantially perpendicular to the line of the posts to facilitate hinging of the valve.

Abstract: A continuous liquid pasteurizing apparatus and method for effectively pasteurizing microbes or bacteria having heat-resistance and/or pressure-resistance, such as sporangium, with low temperature or by maintaining a high temperature for a short time, wherein an electricity conducting unit (9) for pasteurizing the liquid is provided within a pressurized container (1), and an upper end portion of the electricity conducting unit(9)is connected to a supply opening (3)for liquid, while a lower end portion thereof is connected to a reservoir portion(10)which is cooled by a cooling mechanism involving heat exchange with cooling water(7). The thus-pasteurized liquid is reserved in a reservoir portion (10)and is taken out from an outlet opening(4)through a conduit (11)outside the container(1).

Abstract: A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, to advantage.

Abstract: A bag for popping popcorn in a microwave oven has substantially rectangular front and back walls and gusseted side walls joining the opposite side edges of the front and back walls. The gusseted side walls each has a medial gusset fold, defining a pair of gusset panels joined along longitudinal folds to the adjacent side edges of the respective front and back walls. When the bag is folded flat, the gusset panels and medial gusset folds lie between the front and back walls, with the medial gusset folds of the opposite gusseted side walls normally spaced from one another. Transverse bands of adhesive extend across the top and bottom ends of the bag interior surface to adhesively attach the gusset panels to the respective front and back walls, forming bag end closures.

Abstract: A process for controlling microwave heating rates involving: (a) providing a microwavable substrate; (b) combining the microwavable substrate with an additive consisting essentially of an aliphatic polyol to form a modified microwavable substrate; and (c) subjecting the modified microwavable substrate to microwave energy.

Abstract: A vacuum sealed preservation container comprises a container main body and a lid made of a synthetic resin which is heat resistant and cold resistant and has microwave permeability, in which the lid has on the upper surface thereof a check valve constituted such that gases in the container flow out only in one direction to the outside of the container through a vent hole and a packing mounted in a packing case disposed in contiguous with the circumferential edge thereof, and the container is constituted such that the lid and the container main body are in airtight contact with each other by way of the packing.

Abstract: A rice cooker does not cause malfunction if the operation unit is touched by mistake when closing the lid, and is capable of preventing boil-over without lowering the rice cooking performance. The rice cooker includes a main body, a lid for covering the top of the main body, an inner pan detachably accommodated in the main body, a heater for induction heating of the inner pan, a controller for controlling the supply of high frequency power to the heater, an operating unit, and a lid opening and closing detector or a rice gruel detector disposed in a steam tube of the lid. The controller inhibits operation signal input of the operating unit when detecting an open state of the lid, and controls the power supply to the heater when detecting a rise in the rice gruel. Therefore, the rice cooker prevents a wrong input in rice cooking when opening or closing the lid, and prevents boil-over of the rice gruel.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Abstract: An apparatus is disclosed for use in microwave ovens to heat the exterior peripheries of food items to temperatures such that moisture is evaporated from the outer regions of the food items which are adjacent to the exterior peripheries. The apparatus includes an enclosure which is permeable to microwave energy and which defines a sealed interior cavity in which an inert gas is disposed. The inert gas is of the type that will be energized to generate radiant heat when exposed to the microwave energy of a conventional microwave oven. The enclosure defines an exterior heating surface which is placed adjacent to and transfers the heat from the inert gas directly to the peripheries of the food items. The apparatus preferably further includes a second enclosure having a second heating surface for disposing adjacent to a second side of the periphery of the food item, opposite that of the first enclosure and first heating surface. A drip pan is provided for catching drippings from the food item being grilled.

Abstract: An oven is disclosed for cooking/heating a food product. The oven has a cylindrical sidewall, a top, a microwave magnetron and a hot plate mounted below and across the bottom of the sidewall. There is an access door on the top of the oven and an opening through the hot plate. A sweeper arm is mounted on top of the hot plate for moving and mixing the food product through the oven and out of the opening.

Abstract: A heat retentive server, comprising a central portion comprising a heat storage member formed of a material which is preferably susceptible to being heated by induction, is provided with one or more valves which are normally in closed positions, and are capable of opening to vent excess pressure in the central portion. In one preferred embodiment, a valve is placed so as to allow communication between the central portion and a different interior region of the server. In another embodiment, a valve is placed so as to allow communication between the central portion and the exterior of the server. In another embodiment, a server is provided with at least one valve of each type.

Abstract: A food container for microwave heating or cooking has: a bottom portion having an area which is covered with a microwave non-transmittable material and which is located between the center and the periphery of the bottom portion; a side wall having an area covered with a microwave non-transmittable material; and a leg structure provided under the bottom portion. The temperature rises in the center portion and near the circumferential side portion is facilitated, thereby effectively and easily achieving uniform heating of a food such as a frozen food.

Abstract: Disclosed a roasting spit which is used for cooking meat such as chicken or turkey in a microwave oven. The roasting spit for a microwave oven comprises a ring-shaped support member disposed on a tray and including a horizontal coupling portion formed at one end thereof to be bent toward the center of the support member, and a vertical coupling portion formed at an other end of the support member to be multi-bent upward, and a pin member for stabbing a roasting material, the pin member being provided with an coupling hole formed at lower end thereof, thereby the pin member being selectively coupled with the horizontal coupling portion and the vertical coupling portion. When the roasting spit is not used, the pin member can be coupled with the horizontal coupling portion, so as to guarantee a safe packing with less expense and as well greatly reduce the package size.

Abstract: This invention relates to a process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material without substantially spoiling the material, a process of and apparatus for removing moisture from a material without substantially spoiling the material, and a process of and apparatus for providing at least a partial barrier to moisture vapor through the surface of a material and for removing moisture from the material without substantially spoiling the material.

Abstract: An induction cooktop is formed of a light construction of a stone surface. The surface of the induction cooktop can also be used as a robust work surface top. The cooktop includes a uniformly flat, sufficiently thin stone plate (1) being laid on an equally flat, reinforcement plate (2) for mechanical stability. Induction coils (3 or 3a) are positioned in or under the reinforcement plate for inductive heating of the cooking pots. This arrangement is additionally stabilized through a frame (4) and a substructure (7) and is closed off at the edge through a border or a trim (8) or embedded in a work surface top (6) surrounding the cooktop.

Abstract: A metal container which can be utilized in a microwave oven has an interior and an exterior defined by a bottom and at least one side wall. Each side wall has a height which does not exceed 40 percent of the wavelength of the microwave radiation. The container is adapted to receive an object into its interior through an open top. Microwave-transparent electrical insulation is disposed on each side wall and on that part of the bottom which would, in the absence of insulation, contact the floor of the oven. This microwave transparent electrical insulation may be a coating on the metal, a label, or a sleeve placed around the container. A microwave transparent, electrically-insulating cap is removably disposed at the top of the container. The top of the container also may have a removable seal disposed thereon. Also, a method for storing an object, then subjecting the object to microwave radiation comprising first placing the object in the removably sealed metal container.

Abstract: Disclosed is a microwave oven having a wrap film hanger. The microwave oven has a wrap film hanger for receiving a wrap film which is used for sealing an opened side of a vessel. The wrap hanger comprises a cover which is pivotably installed about a rear end thereof so that an opening formed at the upper surface of the outer panel is covered by the first cover, a support for rotatably supporting the roll of wrap film in a space formed between the first cover and an upper surface of the cabinet assembly, a first roller installed at a front inner side of the first cover, a second roller disposed below the first roller in such a manner that a nip is formed between the first and second rollers so that the wrap film is passed out through the nip, and a cutting means for cutting the wrap film when the wrap film passing through the nip is ejected from a gap formed between the first cover and the outer panel.

Abstract: In order to sufficiently and properly thaw frozen food such as frozen sushi, a thawing-heating tray made of dielectric material is provided with thick portions disposed in the central region and the peripheral region thereof, respectively. Fixed to this tray is a reflector. The frozen food is placed on the tray and is then thawed by an electronic oven.

Abstract: The composite article includes a core layer of an aluminium alloy. This core layer is arranged between two outer layer portions which are structured as mere images of each other relative to the core layer. Such an outer layer portion may include a layer of pure aluminium arranged on the core layer followed by a layer of carbon steel and finally a layer of an austenitic high-grade steel forming the outermost layer. This composite article has an excellent heat conducting property and is easily magnetizable. The arrangement of the individual layers does not lead to difficulties such as detaching of layers, rupturing of layers or the forming of waves during a cold deforming, drawing etc. of the composite article.

Abstract: A microwave oven baker assembly including a main cooking base assembly with a top cover member releasably mounted thereon and being operable to cook a food product utilizing a cooking medium therewith. The main cooking base assembly includes a pair of adjacent cooking container members of a generally cylindrical cup-like shape separated by an intermediate separator wall; outer side walls and outer end walls; a pair of laterally extended handle members, and a top cover sealing surface engageable with a top cover member. Each cooking container member has a bottom wall with upwardly, outwardly tapered inner walls. The top cover member is provided with a cover body section integral with a top handle section and having a sealing rim section and a sealing flange section.

Abstract: A microwave grilling apparatus comprising a continuous conductive grill element which is a continuous element shaped into a plurality of elements segments. At least a portion of the cross-sectional area of the elements segments of the continuous grill element has a surface area between about 5.times.10.sup.-3 cm.sup.2 to about 0.1 cm.sup.2. Additionally, a microwave grilling apparatus comprising multiple continuous grill elements and at least one tray is provided. The grill elements can be rectangular, round or other geometric configurations and are used for grilling comestibles in a microwave oven.

Abstract: A device and a method for cooking bacon and other strips of food which lose liquids during the cooking process. The device has a generally rectangular base and cover. The base has an arcuate cooking surface which is gently arched. The base also has a trough surrounding the bottom of the arcuate cooking surface along three sides for collecting the cooking liquids. The cover has an arcuate portion which conforms to the arcuate surface of the base. A skirt with recessed corners extends from the arcuate portion of the cover along three sides and cooperates with the trough in the base. Cooking liquids may be poured from the trough through pour spouts formed in the corners of the base in cooperation with the recessed corners in the cover. The device is held together by a fastening device which locks the cover to the base. A pair of handles formed along two sides of the base provide ease in handling the device and in pouring cooking liquids from the base.

Abstract: A metallic supplementary pot having superior heat conductivity is newly provided which is attached in the conventional nonmetallic specialized pot which is placed on a turn table mechanism of the microwave oven. When bread is made in the microwave oven, the supplementary pot containing material is attached in the specialized pot before cooking, and the specialized pot is attached to the drive shaft of the turn table mechanism in the oven cavity. Since the tip of the drive shaft is fit into the supplementary pot in this case, a vane member is attached to the drive shaft in the supplementary pot. When cooking is started, the vane member is turned with the rotation of the drive shaft and the material is kneaded into dough. Thereafter, the dough is heated uniformly and in a short time in the supplementary pot, and bread is completed.

Abstract: A microwave popcorn package is provided. The package generally comprises plies of flexible material, such as paper, bonded or adhered to one another, with a microwave interactive construction therebetween. The laminating adhesive between the plies is applied in a preferred pattern, to advantage.

Abstract: A microwave container which morphs from a relatively microwave transparent condition to a relatively microwave blocking condition in response to microwave irradiation. The container wall section has a plurality of discrete, unconnected microwave reflective material elements initially permitting the transmission of microwave energy into the container and either a microwave absorptive material or a thermally responsive material active to coalesce the microwave reflective material elements into a connected array or pattern to block the transmission of microwave energy from entering the container after absorbing a predetermined amount of microwave energy.

Abstract: A sealed bag for microwave heating composed of a film having a fusing layer inside, said bag being sealed by fusing both sides of said film longitudinally with each other and both ends thereof laterally, wherein both sides of the film are turned outside to form two rows or turned-up faces, a turned-up line formed by said two rows of turned-up faces is covered with an easily openable fusing tape having an easily openable film inside and reinforced with a base material outside, said tape being fused with the turned-up faces of the film, and at least one end of the fusing tape not fused by a length which can be taken with fingers is left as a pick-up flap in the laterally fused area. When cooked food for a few people is hermetically packaged in this sealed bag and heated with a microwave oven, the bag is not broken until the internal temperature thereof approaches 100.degree. C.

Abstract: An improved popcorn popper includes a kettle and an induction heater for imparting heat to the kettle for popping popcorn therein. The kettle has no electrical heaters, conduits or connectors and can be immersed in water for cleaning. Methods are disclosed.

Abstract: A package is described comprising a bag with at least two layers, an outer layer comprised of kraft paper and an inner layer comprised of a thinly extruded polymeric material. The bag is at least partially filled with raw, unshelled nuts or seeds for roasting. The product is roasted by placing the bag in a microwave oven and cooking for a predetermined time limit to achieve the desired texture and crunchiness of the roasted product, and then allowing the food contents to cool thereby improving the crunchiness of the roasted product.

Abstract: Microwaveable heat retentive receptacles comprising a volume for receiving a product, in heat exchange communication with a microwave absorbing material, wherein the microwave absorbing material preferably comprises monoglycerides, diglycerides, or mixtures thereof. Pouches containing the microwave absorbing material are also provided which can be associated with containers to provide improved heat storage characteristics.