WO1991005481A1 - Composition de demoulage amelioree pour la cuisson de produits alimentaires - Google Patents

Composition de demoulage amelioree pour la cuisson de produits alimentaires Download PDF

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Publication number
WO1991005481A1
WO1991005481A1 PCT/US1990/005785 US9005785W WO9105481A1 WO 1991005481 A1 WO1991005481 A1 WO 1991005481A1 US 9005785 W US9005785 W US 9005785W WO 9105481 A1 WO9105481 A1 WO 9105481A1
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WIPO (PCT)
Prior art keywords
edible
composition
blocking agent
parting composition
parting
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PCT/US1990/005785
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English (en)
Inventor
Clarence P. Clapp
S. Jack Campbell
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Creative Products Inc. Of Rossville
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Publication date
Application filed by Creative Products Inc. Of Rossville filed Critical Creative Products Inc. Of Rossville
Publication of WO1991005481A1 publication Critical patent/WO1991005481A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Definitions

  • the present invention relates to a parting composition for use in cooking foodstuffs, more especially to a parting composition of the type applied to cooking utensils, such as baking and frying pans and the like, in order to prevent or reduce the sticking of food to the utensil during cooking.
  • a parting composition for use in cooking foodstuffs more especially to a parting composition of the type applied to cooking utensils, such as baking and frying pans and the like, in order to prevent or reduce the sticking of food to the utensil during cooking.
  • U.S. Patent 4,654,221 to E.R. Purves et al discloses the addition to cooking fats of alkali and alkaline earth metal salts of an oxyacid of phosphorus, e.g., sodium, potassium and calcium phosphate salts, to provide an anti- sticking composition.
  • lecithin a phospho- lipid
  • the known use of lecithin (a phospho- lipid) as an anti-sticking additive for cooking fats is des cribed , as i s the tendency of increas ed l ecithin content to cause darkening and the development of off-flavors during cooking. Additives for inhibiting such darkening, including carbonate or bi-carbonate salts, are described.
  • U.S. Patent 4,211,802 to W.C. Carey discloses a parting composition comprising clear flour (a wheat flour obtained from the first milling of the wheat), soybean flour, hydrogenated vegetable shortening, vegetable oil and lecithin.
  • U.S. Patent 3,821,007 to W.C. Carey discloses a method of preparing a spray-type pan material comprising vegetable shortening, commercial grades of wheat and soybean flour, a liquid vegetable salad oil, and lecithin.
  • U.S. Patent 4,339,465 to O.L. Strouss discloses a baking pan release agent comprising a liquid emulslfier containing mono-glycerides and di-glycerides derived from animal fat or vegetable oils and a polysorbate compound, together with a major portion by weight of water. Unbleached liquid lecithin may be added to the composition to aid in its adherence to the walls of baking pans.
  • SGOP sodium glyceryl oleate phosphate
  • EMPHOS D70-30C an ionic emulsifier surfactant, sold under the trademark EMPHOS D70-30C, comprised of phosphated mono- and di-glycerides derived from vegetable oils.
  • the Technical Bulletin discloses that the functional properties of the surfactant are similar to those of lecithin and that, since the EMPHOS D70-30C product does not contain nitrogen derivatives, it is not subject to the degradation of taste and flavor sometimes associated with naturally occurring phos- pholipids.
  • the present invention provides a parting composition for cooking foodstuffs, the composition utilizing, in lieu of lecithin or other natural phospholipids, a phosphated derivative of glyeerides of edible fatty materials ("Phosphated Derivative") in combination with a suitable blocking agent, preferably a refractory blocking agent.
  • Phosphated Derivative a phosphated derivative of glyeerides of edible fatty materials
  • a suitable blocking agent preferably a refractory blocking agent.
  • a parting composition for cooking foodstuffs comprising the following ingredients.
  • a release agent comprising one or more phosphated derivatives of glyeerides of edible fatty materials, for example, phosphated derivates of mono- and di-glycerides of edible fatty materials; an edible oil; and a blocking agent comprising an edible pulverulent material, for example, a material selected from the group consisting of edible clays, such as food grade or pharmaceutical grade clays, e.g., bentonites or kaolins, magnesium aluminum silicate, sodium bicarbonate (baking soda), baking powder, ground limestone, calcium carbonate, magnesium or calcium stearate, flours and starches.
  • edible clays such as food grade or pharmaceutical grade clays, e.g., bentonites or kaolins, magnesium aluminum silicate, sodium bicarbonate (baking soda), baking powder, ground limestone, calcium carbonate, magnesium or calcium stearate, flours and starches.
  • the release agent is selected from the group consisting of salts, such as sodium, potassium, calcium and magnesium salts, of phosphate derivatives of edible fatty materials, for example, the release agent may be a monosodium phosphate derivative.
  • the parting composition may further include one or more of suitable additives of the type employed in parting compositions, especially in those which are combined with a propellant for dispensing from a pressurized aerosol container.
  • the parting composition may also contain water, a dispersant such as pyrogenic silica and a foam- control ingredient such as ethanol.
  • the parting composition may comprise from about 2 to 8 parts by weight of the release agent, from about 77 to 97 parts by weight of the edible oil, and from about 1 to 12 parts by weight of the blocking agent.
  • ible fatty materials means and includes edible fats, edible oils and edible fat-forming fatty acids; the term is used broadly to generally encompass all edible oils and fats and fat- forming ,fatty acids, whether of vegetable or animal origin.
  • references herein, including the claims, to an ingredient of the parting composition being "edible” means that at least in the quantities used in the composition it may be ingested without ill effect; it does not necessarily mean that the edible material has nutritional value, although it may, as in the case of flour, some starches, and oils.
  • Reference herein, including the claims, to "food- grade” or “pharmaceutical” with respect to a clay or other material simply means a grade or quality of such material which is suitable and safe for ingestion, e.g., which may safely be used in or as a component of a food or medicine, and is otherwise suitable for such use by reason of its color, particle size, etc.
  • baking soda has its usual meaning of a synonym for sodium bicarbonate which may, but need not, contain a filler of minor amounts of other additives
  • baking powder has its usual meaning, i.e., a mixture of sodium bicar- bonate, plus a weak acid or acidic compound and, usually, a filler.
  • a typical baking powder composition is sodium bicarbonate, tartaric acid or monobasic calcium phosphate, and cornstarch.
  • “Limestone” has its usual meaning of rock comprised mostly of calcium carbonate.
  • a blocking agent being "refractory” means edible materials which are significantly more resistant than flours and edible starches to charring or decomposition at high cooking temperatures; generally, the term embraces edible non-carbohydrate materials and includes clays, alkali metal and alkaline earth metal salts, such as carbonates and stearates, and mixtures thereof, e.g., ground limestone.
  • lecithin or other phospho- lipids in parting compositions for cooking foodstuffs is their tendency to darken and provide off-colors and off- flavors at normal cooking temperatures.
  • Some lecithin formulas begin to decompose at temperatures as low as 200°F (93.3°C) and blacken or darken when exposed to a temperature of about 350°F (176.7°C) for twenty minutes.
  • the darkened decomposition products of lecithin are often transferred to the food being cooked, with adverse effects on appearance and flavor.
  • the decomposition also destroys the anti-stick properties of the lecithin, resulting in sticking of the food to the cooking pan.
  • the parting composition of the present invention has been found to exhibit excellent anti-stick characteristics and resistance to darkening and the development of off-flavors. These characteristics are maintained even at the high end of temperatures normally used for cooking, that is, at temperatures of about 400°F to about 500°F (204.4° to 260°C), for significant time periods.
  • temperatures normally used for cooking that is, at temperatures of about 400°F to about 500°F (204.4° to 260°C)
  • some discoloration will show after being heated to temperatures of about 400°F (204.4°C) for appreciable periods of time.
  • compositions of the present invention show, in addition to excellent release characteristics, even greater resistance to discoloration at high cooking temperatures. To that extent, the use of refractory blocking agents is preferred.
  • compositions of the present invention include, as described above in the Summary Of The Invention, a release agent which comprises one or more phosphated derivatives of glyeerides of edible fatty materials, e.g., of mono- and di-glycerides of edible fatty materials.
  • a release agent which comprises one or more phosphated derivatives of glyeerides of edible fatty materials, e.g., of mono- and di-glycerides of edible fatty materials.
  • these compounds may be regarded as phospholipids which, unlike natural or processed lecithin, are free of nitrogen derivatives.
  • a preferred release agent utilizable in accordance with the present invention is sodium glyceryl oleate phosphate ("SGOP") which is identified by the Food and Drug Administration (Code of Federal Regulations, Title 21, Part 182.4521) as a monosodium phosphate derivative of mono- and di-glycerides of edible fats or oils, or edible fat-forming fatty acids.
  • SGOP is a heat stable material and is listed by the Food and Drug Administration as generally recognized as safe (“GRAS").
  • SGOP is commercially available as described in the above-mentioned Technical Bulletin of Witco Chemical Company describing its EMPHOS TM D70-30C product.
  • the CTFA Cosmetic Ingregient Dictionary (published by The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, DC) identifies the EMPHOSTM D70-30C material as sodium glyceryl oleate phosphate, the sodium salt of a complex mixture of phosphate esters of glyceryl mono-oleate.
  • EMPHOS TM surfactant in the afore-mentioned Technical Bulletin are as a mold release agent for chocolates and a pan release agent for fat-free frying. The Bulletin notes that the material functions over a wide temperature range.
  • a refractory blocking agent for example, a food or pharmaceutical grade clay or magnesium or calcium stearate, or calcium carbonate (ground limestone) was utilized in the composition.
  • a refractory blocking agent for example, a food or pharmaceutical grade clay or magnesium or calcium stearate, or calcium carbonate (ground limestone) was utilized in the composition.
  • flours and starches are also useful blocking agents.
  • useful release agents should be provided by appropriate alkali metal or alkaline earth metal phosphate derivatives, such as potassium, calcium and magnesium phosphate derivatives, of glyeerides, e.g., mono- and di-glycerides, of edible fatty materials, i.e., of edible fats or oils, or edible fat-forming fatty acids.
  • alkali metal or alkaline earth metal phosphate derivatives such as potassium, calcium and magnesium phosphate derivatives, of glyeerides, e.g., mono- and di-glycerides, of edible fatty materials, i.e., of edible fats or oils, or edible fat-forming fatty acids.
  • Any appropriate edible oil or mixture of edible oils may be utilized in the parting composition of the invention.
  • Vegetable oils including partially hydrogenated vegetable oils, such as soybean oil, corn oil and canola oil have proved to be eminently satisfactory in use.
  • Other oils or shortenings such as animal fats or edible fat-forming fatty acids derived from any suitable source are also useful in the practice of the present invention.
  • a blocking agent comprised of a suitable edible pulverulent solid material such as an edible clay, a bicarbonate or carbonate such as sodium bicarbonate or calcium carbonate, magnesium or calcium stearate, flour or starches, must be combined with the above-described release agent in order to impart the desired anti-stick or parting characteristics to the parting composition.
  • the edible clay material may comprise, for example, one or more of a pharmaceutical grade kaolin, a food grade bentonite.
  • any suitable flour may be utilized, including ordinary commercial grades of wheat or other cereal flours or soybean flour, and any suitable starches such as cornstarch or the like, or mixtures of any of the foregoing.
  • the blocking agent acts to retain the other ingredients, the edible oil and the release agent, at the interface between the food being cooked and the utensil in which the food is cooked, by preventing, i.e., blocking, migration of the edible oil and the release agent into the foodstuff and away from the interface.
  • the release agent of the invention for example, SGOP, proved to be ineffective as a substitute for lecithin in parting compositions, because the resultant compositions showed poor release qualities.
  • the improved parting composition of the invention may have added to it ingredients and additives of the type known to be suitable to provide parting compositions tailored for specific uses, such as for being dispensed by conventional aerosol spray pressurized cans.
  • ingredients and additives of the type known to be suitable to provide parting compositions tailored for specific uses, such as for being dispensed by conventional aerosol spray pressurized cans.
  • ethanol in small amounts may be added to the composition in order to control foaming, especially when the parting composition is packaged for application by means of a pressurized gas aerosol spray, for which purpose the composition may be combined with gaseous hydrocarbon propellants in a manner as known in the art.
  • Water may also be added to the composition which may be made into an oil and water emulsion of the type used in pressurized aerosoldispensed parting compositions.
  • Any suitable suspending agent such as fumed silica may also be employed in the composition as a suspending agent for water and oil emulsions.
  • the parting compositions of the invention show good high-temperature resistance, especially when a refractory blocking agent is used. That is, the compositions of the present invention show no, or very little, blackening or development of off-colors or off-flavors, and the retention of superior anti-stick properties even when used for cooking at high temperatures up to about 500°F (260°C).
  • the parting compositions of the present invention are utilizeable in both frying and baking for a variety of foodstuffs.
  • Example 1 lists a number of parting compositions providing a series of embodiments of the present invention, which embodiments are adapted for dispersal by an aerosol spray using hydrocarbon dispersants.
  • a number of comparative formulations are listed in Example 2, which illustrates a number of parting compositions (including some commercially available products) which lie outside the scope of the present invention either because they use lecithin instead of the release agent of the present invention (a "Phosphated Derivative" as described above in the Summary Of The Invention), or because they lack a blocking agent.
  • Parts A, B, C and D of Example 1 give formulati ons compri s ing embodiments of the pres ent inventi on .
  • All Formulas in this Part A contained, in addition to the below-listed ingredients, 20 percent by weight of hydrocarbon propellant IP-46 and 1.8 percent by weight of Cab-O-Sil pyrogenic silica as a dispersent.
  • IP-46 propellant is a standard propellant gas used in consumer aerosol spray packages. It is a mixture of isobutane and propane in a proportion to provide a vapor pressure of 46 psig at 70°F.
  • the Release Agent is SGOP (that sold under the trademark EMPHOS D70-30C BY Witco Chemical Co.,).
  • the Edible Oil is a partially hydrogenated canola oil, referred to below as "PHC".
  • Formula D9A contains, in addition to the listed ingredieenntts, 8.0 weight percent of 200 proof ethanol.
  • Formula D11A contains 1.8 weight percent Aerosil pyrogenic silica as the suspending agent, in place of Cab-O-Sil.
  • Formula D11B contains 1.8 weight percent Sylox pyrogenic silica as the suspending agent, in place of Cab-O-Sil.
  • All Formulas in this Part C contained PHC as the edible oil; 30.0 weight percent IP-46 as the propellant in addition to the other Ingredients listed; 1.8 weight percent Cab-O-Sil as the suspending agent, SGOP as the Release
  • All Formulas in this Part D contained 20.0 weight percent IP-46 as the propellant; 69.2 weight percent PHC as the Edible Oil; 5.0 weight percent Flour as the Blocking Agent and 1.8 weight percent Cab-O-Sil as the suspending agent, i.e., dispersent.
  • the Release Agent is a combination of SGOP and a lecithin.
  • compositions in accordance with the present invention When exposed to higher cooking and baking tempera- tures, for example, to temperatures of from 400 to 500°F, compositions in accordance with the present invention maintain their superior anti-stick characteristics and showed no evidence of darkening even when heated to 450°F for 20 minutes, a test which successful commercial products failed.
  • Example 2 shows six parting compositions prepared in accordance with the present invention which include refractory blocking agents.
  • Refractory blocking agents include edible clays, such as purified white bentonite, a water- purified colloidal montmorillonite clay sold under the mark Polar Gel by American Colloid Company, pharmaceutical grades of kaolin, such as colloidal kaolin USP sold by Whittaker, Clark and Daniels, Inc. of South Plainfield, New Jersey, calcium carbonate (ground limestone) also available from Whittaker, Clark and Daniels, Inc., sodium bicarbonate, magnesium aluminum silicate, and the like.
  • Compositions using such refractory blocking agents show less charring and darkening when exposed to high temperatures than do otherwise comparable blocking compositions using non-refractory blocking agents, e.g., carbohydrate blocking agents such as flour and starch.
  • non-refractory blocking agents e.g., carbohydrate blocking agents such as flour and starch.
  • the Formulas of Example 2 comprise embodiments of the invention using refractory blocking agents.
  • Each of the formulas of Example 2 are comprised of 4.0 weight percent SGOP as the release agent, 66.0 weight percent soybean oil as the edible oil, and contain 2.0 weight percent Cab-o-Sil M-5 fumed silica as a dispersant and, together with the refractory blocking agent were formulated in an aerosol container with 25.0 percent by weight of IP-46 hydrocarbon gas propellant.
  • Each of the formulations contained 3.0 weight percent of a refractory blocking agent, as follows:
  • Parts A, B and C of Example 3 give comparative formulations which lie outside the scope of the present invention, either because they employ lecithin in lieu of the Phosphated Derivative (as defined in the above Summary of the Invention) or because they do not employ a blocking agent.
  • Release Agent "3FSB” is available from the same supplier, Central Soya, and is described as a natural fluid soybean lecithin.
  • Release Agent "Cent. 0” is “Centrophil”, also available from the same supplier, and described as an oil-free soybean lecithin in selected vegetable oils (coconut and cottonseed oils) and including anti-oxidants.
  • Cent. A is Centrolene A, a hydroxylated lecithin sold by Central Soya, a water-dispersible fluid lecithin which has been modified by hydroxylation.
  • HR2B is Centrophase HR-2B, also sold by Central Soya, described as a food grade, medium viscosity, highly filtered, refined fluid lecithin. None of these compositions contains both SGOP and a blocking agent; some contain neither.
  • ⁇ Formulas XC, XB and M150A each contain silicone DC 200 as a dispersant in the following amounts, expressed as percent by weight of the Formula; XC has 0.025 percent; XB has 0.001 percent and M150B has 0.025 percent.
  • Formula M137E contains, in addition to the listed ingredients, 6.0 weight percent of 188 proof ethanol.
  • the comparative compositions identified as "Brands" are popular brands of aerosol-dispensed food-release sprays readily available in supermarkets and grocery stores.
  • compositions of Examples 1, 2 and 3 were tested in a cake release test, as follows.
  • Two cupcake pans were used in the test; one was an aluminum muffin pan having twelve individual cupcake cavities measuring two inches in diameter at the top, one and one quarter inches in diameter at the bottom and three quarters of an inch deep.
  • the second pan was a steel pan having twelve cavities measuring two and seven eighths inches in diameter at the top, two inches in diameter at the bottom, and one and three sixteenths inches deep.
  • Jiffy Brand White Cake Mix was used in the test. This is a high sugar cake mix and the cake batter was prepared in accordance with the package directions by adding whole eggs and water to the mix and stirring to make the batter. After making the batter, a group of three cupcake cavities were sprayed with one test formulation product while the nine other cavities were covered with a cardboard sheet; then another test formulation was applied in the next three adjacent cavities, and so on. This procedure was continued until all of the cavities were sprayed or otherwise coated with a test formulation, giving four products tested in three different cavities of each pan.
  • Table I of this Example 4 tabulates the results attained by testing the compositions of Example 1, which comprise different embodiments of the present invention.
  • Table II of this Example 4 tabulates the results attained by testing the comparative compositions of Example 2, each of which lie outside the scope of the present invention.
  • the results attained are quantified by assessing "points" according to the total number of shakes required for de-panning of the cupcakes, as follows. For each cupcake which fell out of its cavity upon the pan being tipped over, without necessity of shaking the pan, zero points is charged; if one or more shakes of the upside-down pan are required to de-pan the cupcake, one point is assessed for each shake required; if "the cupcake was not de-panned after 10 shakes, 15 points are assessed against that cavity.
  • compositions in accordance with the present invention using the refractory blocking agents (clay, limestone, cal cium stearate or magnesium stearate) of the D-66 and D-79 series of formulas showed even better results than the other compositions of the invention, with an excellent average point score of only 0.54, less than one-fifteenth of the 8.28 average point score of popular brand, commercially available spray release compositions.
  • the results clearly show that SGOP when used in combination with a vegetable oil but without a blocking agent (e.g., Formulas in Parts B and C of Example 3) does not provide a parting composition which exhibits satisfactory anti-stick or parting characteristics as compared to those provided by the compositions of the present invention.
  • Parting compositions made in accordance with the present invention were tested against commercially available, nationally known food-release compositions, the ingredients of which, as printed on their labels, are as follows.
  • Brand A contains two or more of the following vegetable oils: soybean, coconut, corn, safflower or sunflower; plus lecithin, beta-carotene, artificial butter flavors, and propellant.
  • Brand B contains two or more of the following vegetable oils: soybean, corn or cottonseed with mineral oil; plus lecithin, imitation butter flavor, and propellant.
  • Brand C contains partially hydrogenated and winterized soybean oil, coconut oil, lecithin, artificial butter flavor, beta-carotene, dimethylpolysiloxane (anti-foaming agent), with propellant.
  • Brand D contains soybean oil, propellant (isobutane), hydroxylated lecithin, lecithin, enriched flour, (niacin, iron, thiamine mononitrate, riboflavln), silicon dioxide, and tbhq (to insure freshness).
  • Brand E contains corn oil, lecithin, alcohol, methyl sillcone (for better pan coverage), citric acid (to protect freshness), and propellant.
  • Brand F contains vegetable oil, lecithin, concentrated natural butter flavor, salt, beta-carotene and propellant.
  • Brand G contains corn oil, grain alcohol, natural lecithin, and propellant.
  • Brand H contains corn oil, lecithin, artificial butter flavor, dimethylpolysiloxane, beta-carotene and propellant.
  • Brand I contains a blend of two or more of the following vegetable oils: soybean, coconut, corn or safflower oil with lecithin, beta-carotene, imitation butter flavor and propellant.
  • Brand J contains a blend of two or more of the following vegetable oils: soybean, corn, cottonseed with mineral oil, lecithin, artificial flavor, and propellant.
  • the propellant in each of the above compositions is believed to be a hydrocarbon propellant similar or identical to those used in the Examples of compositions in accordance with the present invention.
  • Two skillets were used in the test; one was heavy aluminum and the other was high quality stainless steel. Both skillets performed about the same. Before each test the pans were scoured with Brillo brand soaped steel wool pads to remove evidence of any coating, and then the pans were scoured a second time with Ajax brand scouring powder, rinsed and dried. Little if any difference in the release characteristics was noted between spraying the skillets while at room temperature, or while hot. The skillets were sprayed lightly to just wet the total cooking surface with the product under test.
  • Batter was poured in the center of the pan and the pancake was allowed to fry until the batter surface appeared bubbly. At this point the pan was tilted and shaken to see if the pancake would slide on the bottom of the pan. If it slid, then the pan was tossed to flip-turn the pancake. This, obviously, indicated the desired release characteristics. When the pancake was done on the flip side, it was slide-transferred "to a plate and additional batter was placed in the pan for another pancake. No additional spray was applied. This was continued until either a pancake stuck and could not be flip-turned, or severe black charring was noted on the pan cooking surface. If fifteen pancakes were consecutively flipped without additional spraying or evidence of sticking, the test was discontinued.
  • Test #2 Margarine Lubricant. Batter was added to a skillet containing a patty of butter flavored margarine. The first two pancakes were removed satisfactorily, but the third pancake stuck.
  • Brand B food-release spray Satisfactorily flipturned fifteen pancakes, and the skillet stayed fairly clean and was not too difficult to clean back to bare metal.
  • Brand C food-release spray The first pancake was satisfactorily removed, but the second pancake stuck to the skillet.
  • Brand D food-release spray Dispensed foam that splattered when being applied to the skillet. When hot, the foam turned dark brown around edges of the pancake. The first three pancakes were satisfactorily removed, and the fourth pancake slightly stuck on the flip side. The fifth pancake did not stick tight, but could not be flip-turned and left some burnt spots on skillet. Brand E food-release spray: Flip-turned nine pancakes satisfactorily, but the tenth pancake stuck. The skillet remained clean while frying.
  • Brand F food-release spray Satisfactorily flipturned twelve pancakes. The skillet appeared fairly clean, but was very difficult to clean back to bare metal after use. Brand G food-release spray: Sprayed satisfactorily onto the skillet. The first pancake was a little brown around the edges, but release from the skillet was good. Flip turned fifteen pancakes. Noted black charred ring on cooking surface of the skillet, which was somewhat difficult to clean, although not as bad as some of the other products tested.
  • Brand H food-release spray The first pancake stuck and the skillet was very hard to clean.
  • Brand I food-release spray The first two pancakes were satisfactorily removed but the third pancake stuck to the skillet, which stayed fairly clean. The first pancake cooked very brown.
  • Test #4 Formulation In Accordance With An Embodiment Of The Present Invention Employing A Non-Refractory Blocking Agent (Flour).
  • Formula D2A in accordance with the present invention provided excellent anti-stick characteristics, easy clean-up, and lack of discoloration, performing as well as any, and better than most, of the commercially available sprays.
  • Test #5 Formulations in accordance with an embodiment of the present invention employing refractory blocking agents.
  • Formulas D-66A, D-66C, D-66D and D-66E were employed in both pancake frying tests as described above and in waffle-baking tests employing the Superior Belgian Waffle Base Mix to prepare waffles in a waffle- baking iron in accordance with the package direction, and in an egg-frying test.
  • the formulations of the present invention utilizing the refractory blocking agents performed as well as, and, in some cases, significantly better than the commercially available spray-release compositions when used in identical tests for pancake frying, egg frying and waffle baking.
  • Formula D-66A with a single application, enabled the cooking and easy removal of two waffles with the third waffie sticking only slightly.
  • Formula D-66E provided notably easy clean-up.
  • Formulas D-79C and D-79D were also tested for use in egg-frying.
  • the first egg fried could be flipped-turned, i.e., flipped over, in the frying pan.
  • a second egg fried without re-spraying the pan could not be flip-turned but was easily removed and turned by use of a spatula.
  • the results were obtained in an egg-frying test using Formula D-79D.
  • Typical pressurized aerosol spray formulas in accordance with the present invention which includes an aerosol propellant and provide performance characteristics better than most commercial aerosol food-release products, include the compositions A-0 of the following Example 6.
  • the aerosol Formulas of this Example 6 exhibit no foaming when sprayed according to directions for use, although some foaming may occur when excessive amounts are sprayed onto the surface of the cooking utensil. If foaming presents a problem, the addition of alcohol (ethanol) to the Formulas will radically reduce their foaming characteristics. Ethanol should be added in ari amount of from about 2.0% to about 14.0%. The performance of the product will not be altered by addition of ethanol in these amounts.
  • the combination of SGOP and flour can be packaged for marketing as a liquid for application by cloth, brush, sponge of the like, as a pump spray, aerosol spray or for use in any dispensing mechanism that will provide a thin film of the Formula on the surface of the utensil, e.g., baking or frying pan.
  • An oil based concentrate formula could be prepared as follows:
  • Example 7 SGOP from about 2% to about 8%
  • Vegetable Oil from about 77.5% to about 96.2%
  • a formulation intended for use as an aerosol spray product would include the concentrate of Example 5 plus from about 12% to about 35% of a suitable propellant.
  • the propellent would consist of one of, or an appropriate blend of, propane, isobutane or n-butane, to provide a pressure of about 20-50 psig at 70°F.
  • Soluble, non-liquifiable propellants such as nitrous oxide or carbon dioxide could be used to pressurize the container to about 100 psig at 70°F.
  • Water-based emulsion formulations could be prepared as follows:
  • Vegetable Oil from about 12% to about 50%
  • compositions of the invention may include other usual and desirable additives, in particular, the addition of a suspending agent such as a micronized or fumed amorphous silica or similar or comparable suspending agents is useful, especially when compositions in accordance with the present invention are formulated as emulsion products with water and oil.
  • a suspending agent such as a micronized or fumed amorphous silica or similar or comparable suspending agents is useful, especially when compositions in accordance with the present invention are formulated as emulsion products with water and oil.

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  • General Preparation And Processing Of Foods (AREA)

Abstract

Une composition de démoulage pour la cuisson de produits alimentaires comprend un agent de décollement, lequel est un dérivé de sel de phosphate de mono et di-glycérides de matières grasses comestibles, des acides gras formant des huiles et/ou de la matière grasse, ainsi qu'une huile comestible et un agent bloquant pulvérulent. L'huile comestible peut être n'importe quelle huile ou matière grasse végétale ou animale adaptée, et l'agent bloquant peut être n'importe quel argile comestible, silicate d'aluminium de magnésium, bicarbonate de sodium, levure chimique, calcaire moulu, carbonate de calcium, stéarate de calcium ou de magnésium, farines ou amidons comestibles. Par exemple, l'agent bloquant peut comprendre de la farine de céréale ou de l'amidon de maïs, ou un kaolin pharmaceutique, une bentonite de qualité alimentaire, du carbonate de calcium, ou un mélange de deux ou plus des éléments pré-cités. L'agent de décollement est, de préférence, un phosphate d'oléate de glycéryle de sodium. La composition peut également comprendre un ou plusieurs des éléments regroupant de l'eau, un agent de suspension adapté tel que de la silice fumée, et de l'éthanol; on peut ajouter un gaz propulseur d'hydrocarbure sous pression lorsque l'on conditionne la composition dans un récipient aérosol sous pression. La composition de décollement de l'invention présente une résistance au brunissement ainsi que des caractéristiques non collantes supérieures, c'est-à-dire, de décollement, même à des températures de cuisson élevées, jusqu'à 450°F ou 500°F (232,2°C ou 260°C).
PCT/US1990/005785 1989-10-11 1990-10-10 Composition de demoulage amelioree pour la cuisson de produits alimentaires WO1991005481A1 (fr)

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US41989789A 1989-10-11 1989-10-11
US419,897 1989-10-11

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WO1991005481A1 true WO1991005481A1 (fr) 1991-05-02

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WO (1) WO1991005481A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0666712A1 (fr) * 1992-10-28 1995-08-16 Creative Products Inc. Of Rossville Composition empechant les aliments d'adherer, pouvant etre appliquee par aerosol
EP0751715A1 (fr) * 1994-03-21 1997-01-08 Creative Products Inc. Of Rossville Composition de demoulage des aliments non aerosol
US5662956A (en) * 1992-03-16 1997-09-02 Emulsion Technology Inc. Pan and mold release for foods
WO2000078155A1 (fr) * 1999-06-18 2000-12-28 The Procter & Gamble Company Composition adjuvante de cuisine produisant peu de mousse
US6403144B1 (en) 1999-04-30 2002-06-11 The Procter & Gamble Co. Food preparation compositions
US6613376B2 (en) * 2001-03-12 2003-09-02 Par-Way Group, Inc. Storage stable pan release coating and cleaner
US7214400B1 (en) 1999-04-30 2007-05-08 Smucker Fruit Processing Company Flavor enhancing oils
WO2012082626A1 (fr) 2010-12-15 2012-06-21 Kraft Foods Global Brands Llc Garniture à base de lipides résistant à la chaleur
EP2692241A1 (fr) * 2012-08-02 2014-02-05 Sika Technology AG Composition d'aide au broyage de qualité alimentaire

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US3821007A (en) * 1973-03-15 1974-06-28 W Carey Spray-type pan release and method of making the same
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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5662956A (en) * 1992-03-16 1997-09-02 Emulsion Technology Inc. Pan and mold release for foods
EP0666712A4 (fr) * 1992-10-28 1995-10-25 Creative Prod Inc Composition empechant les aliments d'adherer, pouvant etre appliquee par aerosol.
EP0666712A1 (fr) * 1992-10-28 1995-08-16 Creative Products Inc. Of Rossville Composition empechant les aliments d'adherer, pouvant etre appliquee par aerosol
EP0751715A1 (fr) * 1994-03-21 1997-01-08 Creative Products Inc. Of Rossville Composition de demoulage des aliments non aerosol
EP0751715A4 (fr) * 1994-03-21 1997-03-05 Creative Prod Inc Composition de demoulage des aliments non aerosol
US6544574B2 (en) 1999-04-30 2003-04-08 Nizar El-Khoury Food preparation compositions
US7214400B1 (en) 1999-04-30 2007-05-08 Smucker Fruit Processing Company Flavor enhancing oils
US6403144B1 (en) 1999-04-30 2002-06-11 The Procter & Gamble Co. Food preparation compositions
US6365211B1 (en) 1999-06-18 2002-04-02 The Procter & Gamble Co. Cooking aid with reduced foaming
WO2000078155A1 (fr) * 1999-06-18 2000-12-28 The Procter & Gamble Company Composition adjuvante de cuisine produisant peu de mousse
US6613376B2 (en) * 2001-03-12 2003-09-02 Par-Way Group, Inc. Storage stable pan release coating and cleaner
WO2012082626A1 (fr) 2010-12-15 2012-06-21 Kraft Foods Global Brands Llc Garniture à base de lipides résistant à la chaleur
EP2651231A4 (fr) * 2010-12-15 2017-10-11 Intercontinental Great Brands LLC Garniture à base de lipides résistant à la chaleur
EP2692241A1 (fr) * 2012-08-02 2014-02-05 Sika Technology AG Composition d'aide au broyage de qualité alimentaire
WO2014019827A1 (fr) * 2012-08-02 2014-02-06 Sika Technology Ag Composition d'auxiliaire de broyage de qualité alimentaire

Also Published As

Publication number Publication date
CA2027279A1 (fr) 1991-04-12
CA2027279C (fr) 1996-05-07
AU6518790A (en) 1991-05-16

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