Food release compositions with organic fluidizing agents

Details Food release compositions with organic fluidizing agents Food release compositions with organic fluidizing agents

1994-07-01

1996-10-22

Weinstein, Steven

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Having consumer oriented diverse utility

426609, 426662, 426811, A23D 900, A23J 700

Patent

active

055674569

ABSTRACT:
A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

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Lecithins, Ed. by Szuhaj et al. 1985, Chap 10, pp. 203-211 (Schmidt et al).
Lecithins, American Oil Chemists Society, Schmidt et al, Chapter Ten--Modified Lecithins, pp. 203-211, 1985.

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