Food or edible material: processes – compositions – and products – Packaged or wrapped product – Having consumer oriented diverse utility
Reexamination Certificate
1999-06-18
2002-04-02
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Having consumer oriented diverse utility
C426S609000, C426S811000
Reexamination Certificate
active
06365211
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to cooking aids which can be 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. This invention also relates to an article of commerce comprising a cooking aid, a container, and a set of instructions associated with the container.
BACKGROUND OF THE INVENTION
Conventional cooking aids, such as cooking oils and sprays, are used in the preparation of cooked and fresh foods. Such cooked foods can include, but are not limited to, foods prepared by frying, baking, broiling, roasting, and the like. Conventional cooking aids can be applied to the cooking utensils, used as ingredients in baking and frying, or can be used in marinating and sauteeing foods. Typically, conventional cooking oils and shortenings are employed to add flavor, texture, or color to food, and conventional cooking sprays are used to prevent sticking of the food to cooking utensils.
In order to achieve the desired non-stick behavior with a lower level of caloric intake, cooking oil sprays are often employed in place of traditional cooking oils. Many cooking oil sprays employ an emulsifier such as lecithin to improve the anti-stick properties of the spray over that of pure cooking oil alone. However, these emulsifiers can also lead to undesirable foaming during spraying and cooking. Such foaming is unsightly, can interfere with the even application of the oil to the cooking utensil or food product, and can result in clogging of the spray nozzle.
Some attempts have been made to reduce such foaming by adding organic solvents (such as ethanol) or water to the cooking oil spray. However, organic solvents can have a negative impact on the aroma of the spray after spraying, during cooking, and even in the finished food product. Water can adversely affect the non-stick properties of the oil. Water can also negatively impact the stability of the cooking oil spray, since water may provide a medium conducive to the growth of microorganisms.
Accordingly, it would be desirable to provide a cooking aid that prevents food from sticking to utensils, yet has a desirable aroma, can be dispensed as a spray without undesired foaming, and does not contain organic solvents or water.
SUMMARY OF THE INVENTION
Applicant has invented a cooking aid composition that delivers excellent taste, aroma and texture to cooked food. The cooking aid composition provides improved anti-stick benefits, improved browning of food during cooking, and less splattering than is typically exhibited by conventional cooking oils. The cooking aid prevents the sticking of food to cooking utensils, yet can be dispensed as a spray without undesired foaming after spraying and during cooking.
One embodiment of the invention is a cooking aid composition comprising:
(a) edible oil;
(b) emulsifier; and
(c) from about 100 ppm to about 1000 ppm silicone polymer.
Preferably, the cooking aid composition comprises more than about 80% edible oil; no more than about 20% emulsifier; and from about 100 ppm to about 1000 ppm silicone polymer.
The cooking aid composition may be dispensed by a variety of means, including poured from a container or sprayed from an aerosol can. The edible oil provides lubricious mouthfeel, and can be an animal or plant oil. The emulsifier provides anti-stick and browning characteristics to the composition. The silicone polymer reduces the foaming of the composition both after spraying and during cooking, yet is used at such a low level as to have no detectable taste, aroma, or flavor. Furthermore, when the cooking aid is dispensed by spraying, less clogging of the spray nozzle results because the amount of foam that sticks to the nozzle after spraying is reduced. The composition may further comprise a flavoring agent or flavor enhancer.
Another embodiment of the invention is an article of commerce comprising:
(a) a cooking aid composition;
(b) a container for containing the composition;
(c) and a set of instructions associated with the container.
The set of instructions direct the user to use an amount of the cooking aid composition which is sufficient to impart the desired non-stick properties, yet is less than the maximum amount of silicone polymer allowed by the FDA in finished food products for consumption. The set of instructions can be printed material attached directly or indirectly to the container, or alternatively, can be printed, electronic, or broadcast instructions associated with the container.
DETAILED DESCRIPTION OF THE INVENTION
A. Definitions
As used herein, the term “cooking aid” refers to compositions useful in preparing cooked and uncooked foods, including but not limited to cooking oils, cooking sprays, sauces, seasoning compositions, salad dressings, and marinades.
As used herein, the term “edible oil” generally refers to pourable (at room temperature), edible oils derived from animals or plants, including but not limited to fish oils, liquefied animal fats, and vegetable oils, including but not limited to corn, coconut, soybean, olive, cottonseed, safflower oil, sunflower oil, canola, peanut oil, and combinations thereof (hydrogenated, non-hydrogenated, and partially hydrogenated oil). The edible oil can comprise a liquid, or a combination of liquid and solid particles (e.g. fat particles in a liquid base). Alternatively, the edible oil can comprise a fat substitute, such as a sucrose polyester (e.g. olestra). The edible oil can also be a mixture comprising plant oil, animal oil, and/or fat substitute.
As used herein, the term “emulsifier” refers to a substance having molecules with a “hydrophilic” or “water soluble” part, and a “lipophilic” or “fat-like” part. The hydrophilic part is suitable for attaching to most cooking utensil surfaces, forming a layer of cooking oil spray over the surface that resists sticking of the food. The lipophilic part allows the emulsifier to dissolve in, and interact with, the oil in the composition. The emulsifier can also favorably enhance the interaction of the oil with food products, which generally have a high water content and often are resistant to even coating by the oil, and uptake of the oil into the food product. In many cases the emulsifier can interact with the food itself to provide desirable flavor enhancements to the food, and can help provide desirable browning during cooking. Emulsifiers may include, but are not limited to: lecithins, hydroxylated lecithins, acetylated lecithins, single pure components of lecithins (such as phosphatidylcholine, phosphatidylinisitol, phosphatidic acid, and phosphate monoglycerides), monoglycerides, diacetyl tartaric esters of mono- and diglycerides, ethoxylated monoglycerides, acetylated monoglycerides, succinylated monoglycerides, fatty acid esters of polyglycerol, polyethylene glycol fatty acid esters, fatty acid esters of sugar compounds such as sucrose, fatty acid esters of sorbitan, citric acid esters of mono- and diglycerides, lactylic esters of fatty acids and their salts (sodium and calcium), succistearin, or mixtures thereof.
As used herein, reference to “instructions in association with” or “instructions associated with” a container means the instructions are either printed on the container itself, on a label on or attached to the container, or presented in a different manner including, but not limited to, brochures, printed advertisements, electronic advertisements, broadcast or internet advertisements, or other media, so as to communicate the set of instructions to a consumer of the composition in the container. The instructions direct the user to use an amount of the cooking aid composition such that the level of silicone polymer present in the finished food product does not exceed 10 ppm, which is the maximum amount of silicone polymer allowed by the FDA in a finished food product for consumption (see 21 C.F.R. 173.340)
As used herein, all percentages (%) are by weight, unless otherwise indicated.
As used herein, parts per million (ppm) are by weight, unless otherwise indicated.
B. Comp
Jones Melody A.
Paden Carolyn
The Procter & Gamble Co.
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