WO2005048726A1 - Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods - Google Patents
Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods Download PDFInfo
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- WO2005048726A1 WO2005048726A1 PCT/US2004/037167 US2004037167W WO2005048726A1 WO 2005048726 A1 WO2005048726 A1 WO 2005048726A1 US 2004037167 W US2004037167 W US 2004037167W WO 2005048726 A1 WO2005048726 A1 WO 2005048726A1
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/08—Prevention of sticking, e.g. to baking plates
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/811—Utilizing surface parting, antistick or release agent
Definitions
- This invention generally relates to pan release compositions having low viscosity and good functional properties including one or more of less residue build-up, reduced darkening, and enhanced cleaning ease. More particularly, the invention relates to pan release compositions having low viscosity structured lipids as pan release components and which compositions are applied by spraying onto a cooking surface, have a smoke point which is suitable for cooking applications, and as combined with other components of the pan release composition reduce residue build-up and/or exhibit the other good functional properties noted herein. These compositions are especially valuable for food service uses, where large-batch food preparation is typical and where clean-up issues are more daunting than for uses on a smaller scale. Description of Related Art [003] Vegetable-based edible oil compositions long have been used in cooking applications.
- Edible oil products provide taste, nutrition and anti-stick properties for any number of pan cooking, baking or similar types of uses and applications.
- Edible oil products of this general type include margarines, whipped spreads, tub margarines, shortenings, oils and sprayable compositions. Room temperature viscosities of these products vary depending upon the composition and the intended end use. Some such end uses require a viscosity low enough to permit propelling of the composition by an aerosol unit, a pump assembly, or other means for dispensing in a spray or mist pattern, whether for use in home kitchens, commercial kitchens, or on industrial cooking or baking lines. Products which are dispensable in these manners are referred to herein as pan release products or pan release compositions.
- U.S. Patent No. 3,661,605 teach a surface release product in the form of an aerosol composition which is dispensed onto a cooking surface intended to be heated for food cooking purposes .
- This so-called pan release composition contains lecithin in a water dispersion, together with an aerosol propellant and a preservative which can be a vegetable oil and a fatty acid ester in relatively low quantities.
- an aerosol propellant and a preservative which can be a vegetable oil and a fatty acid ester in relatively low quantities.
- the objective is to have a non-stick film of hydroxylated lecithin formed on the cooking surface. While products of this type have proven to be successful, improvements have been sought in these types of products, and this invention provides means for improving pan release products .
- Clapp et al. U.S. Patents No. 5,156,876, No. 5,374,434, No. 5,431,719 and No. 5,567,456 disclose food release compositions which generally require a water-in-oil emulsion including lecithin, an edible oil and an emulsifying agent. Avoiding the use of an alcohol such as grain alcohol is noted in some Clapp et al . art as being desirable. Incorporating phosphated glycerides also is noted. Standard edible oil components are taught by the Clapp et al . art .
- the present invention provides a pan release composition having a novel type of pan release component or product which incorporates interesterification technology to provide pan release products that have multiple advantageous properties which are desired for pan release applications. These include a smoke point which is adequate to perform properly in various types of cooking applications. It is often difficult to obtain an adequately high smoke point in a product which must be thin enough to be sprayable. It is also important that pan release products which exhibit a lightness in color when used under heat application and which minimize residue build-up so as to not detract from the appetizing appearance of the food or the like being cooked or baked with the pan release product.
- MCT Medium chain triglyceride
- MCT medium chain triacylglycerol
- Interesterification is a known reaction of triacylglycerol structures whereby individual positions of interesterified fatty acids are interchanged on the glycerol moiety. This is at times referred to or recognized as a randomization wherein fatty acid moieties from one glycerol component are exchanged with those of another glycerol component. The result is to prepare glycerol moieties which have interchanged fatty acid moieties which vary from glycerol structure to glycerol structure.
- Art in this area includes Pelloso et al . U.S. Patent No. 5,434,278, Doucet U.S. Patent No. 5,908,655, Cherwin et al . U.S. Patent No. 6,124,486 and Liu et al. U.S. Patent No. 6,238,926.
- An especially important problem in this regard is to provide a composition that has a water-like viscosity to enable even aerosol spraying while simultaneously having improved darkening control, as well as a smoke point high enough to provide excellent pan cooking or baking characteristics .
- products which have advantageously low viscosities, high, smoke points, and low residue build-up in order to satisfy in an exceptional manner the needs of pan release cooking products .
- These products have as a principal component a structured lipid which is a product of the interesterification of an edible long chain triglycerides and a medium chain triglycerides .
- These structured lipids can be formulated into pan release compositions in conjunction with components such as propellants, lecithin, phosphated glycerides, and other suitable components in this regard.
- the structured lipids themselves have a relatively low viscosity of between about 20 at about 52 centipoise, together with a smoke point of between at least about 195°C and about 221°C (at least about 383°F and about 430°F) .
- a general object of the present invention is to provide pan release compositions which have low viscosity structured lipids that exhibit a viscosity suitable for dispensing in a spray pattern and which have a smoke point suitable for cooking.
- An aspect or object of the present invention is that it provides compositions of edible oil having medium chain fatty acids and long chain fatty acids on the same glycerol backbone, which has been found to reduce viscosity and enhance smoke points when compared with physical blends of the same MCT and longer chain components.
- Another aspect of this invention is that it incorporates structured lipids displaying a solids fat content which is substantially liquid at 10°C, which solids fat content is very appropriate for pan release cooking uses.
- Another aspect of the present invention is providing food service pan release compositions having an edible oil component made by an interesterification process for accomplishing randomized interesterification of medium chain edible oils with long chain edible oils.
- Another aspect is to provide pan release products which achieve easier clean-up and reduce residue build-up and darkening when compared with currently used pan release compositions, especially when used for larger-scale food preparation needs of the commercial food service industry.
- Other aspects, objects and advantages of the present invention will be understood from the following description according to the preferred embodiments of the present invention. Included are combinations of various features hereof which are combined in various manners.
- the present invention is directed toward compositions having structured lipids produced from medium chain triglycerides. These compositions have properties which are particularly suitable for the food service industry. These structure lipids have been found to be especially valuable in such compositions.
- Medium chain triglycerides usually are produced commercially by splitting and distilling fatty acids from coconut or palm kernel oils. Production includes esterification with glycerin to form a triglyceride having fatty acid chain lengths of from C6 to C12.
- These known edible oils typically contain 50 to 80 weight percent of C8 caprylic fatty acids and between about 20 and about 50 weight percent of CIO capric fatty acids. Minor levels, typically between about 1 and about 2 weight percent, of either or both of C6 caproic fatty acids and C12 lauric fatty acids can be present in some such products.
- Known MCT products include some NEOBEE® products such as NEOBEE® M-5 (trademark and product of Stepan Company) , CAPTEX® 300 (trademark and product of Abitec Corp.), and MIGLYOL® 812 (trademark and product of Clionova, Inc.).
- NEOBEE® M-5 trademark and product of Stepan Company
- CAPTEX® 300 trademark and product of Abitec Corp.
- MIGLYOL® 812 trademark and product of Clionova, Inc.
- MCTs for LCTs as the source of fat in diets show reduced weight gain and reduced fat deposition in laboratory animals and humans. This is said to be due to the lower gross energy density of an efficient utilization of energy from MCTs.
- medium chain triglycerides are indicated as having dietary advantages at least from the point of view of fat deposition. Medium chain triglycerides also are indicated by art such as this as being suitable for use in the context of human food applications. MCTs however have relatively low smoke points, making them less than satisfactory for pan release uses.
- Interesterification of these MCTs according to the invention includes charging them to an interesterification location or vessel as part of the charge for forming the structured lipid.
- MCTs comprise between about 25 and about 75 weight percent of the structured lipid charge.
- the charged quantities of interesterification reactants correspond closely to the respective weight percents in the interesterified structured lipid.
- the quantity of MCTs is between about 30 at about 60 weight percent, most preferably between about 35 and about 55 weight percent.
- edible oils are also part of the charge for forming the structured lipids.
- Edible oils for the interesterification according to the invention include long chain tryglycerides, soybean oil, corn oil, cottonseed oil, canola oil, safflower oil, sunflower oil, peanut oil, olive oil, palm oil, coconut oil, oil from grain plants, and identity preserved oils such as identity preserved canola oil and the like . Whichever edible oil is chosen, it will be a liquid oil. Hydrogenation typically need not be carried out. Oils of these types are well recognized as so-called long chain lipids . Chain lengths of these oils generally lie between C16 and C22, as will be generally appreciated in the art.
- the charge of such edible oil to the interesterification location or vessel comprises between about 75 and about 25 weight percent of the charge, and substantially the same level of long chain component is in the interesterified structured lipid. Preferably, this amount is between about 70 and about 40 weight percent, most preferably between about 65 and about 45 weight percent, based upon the weight of the charge or interesterified structured lipid.
- the edible oils having chain lengths longer than the MCT reactant advantageously they are preferably substantially unsaturated oils such as soybean, corn, cottonseed and canola, which are well known in the art as liquid oil commodities. Certain specialty oils also are encompassed within the preferred domestic oils. These include identity preserved canola oils and refined, bleached and deodorized high stable oils.
- the chemical interesterification used in making the structured lipids of the invention involves charging the reactants into an interesterification reactor vessel. Such vessels have means for heating the reactants during agitation and under reduced pressure or vacuum conditions.
- Interesterification catalysts include metal alkoxides, alkali metals, alkali metal alloys, and metal hydroxides.
- Alkoxides include alkali metal alkoxides, such as sodium methoxide, sodium ethoxide, potassium methoxide and potassium ethoxide.
- Alkali metals include sodium.
- Alkali metal alloys include sodium/potassium alloy
- metal hydroxides include alkali metal hydroxides such as sodium hydroxide and potassium hydroxide.
- Reaction temperatures range between about 80°C and about 100°C (about 160°F to about 212°F) .
- a most suitable temperature at which to carry out the interesterification within the reaction vessel is approximately midway within this range.
- Vacuum conditions within the vessel range between about 5 mbar and about 100 mbar (between about 4 mm Hg and about 75 mm Hg) .
- the level is within the lower portion of this range, or less than about 40 mbar (about 30 mm Hg) , most preferably at or below about 26.7 mbar (about 20 mm Hg) .
- Reaction time will range between about 30 minutes and about 2 hours. An especially suitable reaction time is about 45 minutes. This reaction time can be controlled, for example, by timed neutralization of the catalyst. Neutralization for a catalyst such as sodium methoxide can be accomplished with 0.7 weight percent of citric acid solution of 42 percent strength.
- the interesterified structured lipid can be treated to remove any residual soaps and/or to remove all the color bodies if needed. These include filter aids and silica sources such, as TRISYL® S-615 (trademark, available from W. R. Grace & Co.) used for the refining of vegetable oil. Color removal can be with a bleaching earth or the like.
- the structured lipid also typically will be subjected to deodorization in accordance with approaches generally known in the art.
- the interesterification structured lipid In preparing the pan release products, the interesterification structured lipid typically is combined with other components, • the make up of which will be generally appreciated by those skilled in the art. In those situations where pan release spraying is by aerosol means, a propellant is included in the pan release composition.
- pan release compositions include food grade surfactants and emulsifiers such as a lecithin.
- Other additives can include phospholated mono and diglycerides (PMDs), which are suitable for cooking under rugged conditions such as barbeque grilling.
- PMDs phospholated mono and diglycerides
- Water can also be a component of these sprayable formulations but is usually not required.
- alcohols added to reduce viscosity Alcohols which typically can be included within aerosol spray formulations are short chain alcohols, most typically grain alcohol or ethyl alcohol. It has been found that such viscosity modifiers need not be incorporated in pan release compositions according to the invention.
- one more of these components can be present in spray formulations which are not of the aerosol type, for example pump sprayers, squeeze-activated sprayers, or industrial sprayers for large-scale food manufacturing.
- the structured lipids are very advantageously incorporated into aerosol formulations which must exhibit low viscosity and contain relatively low melting edible oils .
- the interesterified structured lipid according to the invention is combined with components such as these, as may be desired or necessary, in order to assist in propelling action characteristic of sprayed compositions for food service industry applications.
- the structured lipid is the component which provides the primary pan release functions in such compositions. This lessens the importance of other typical components such as the alcohols noted above.
- the structured lipid provides the smoke point levels needed for a pan release product.
- the structured lipid also has the advantageous low viscosity needed for a composition to be delivered by some form of spraying. Higher viscosities would cause clogging of spray nozzles or other outlets.
- Pan release compositions according to the invention include the structured lipid at levels between about 60 and about 100 weight percent, based upon the total weight of the pan release product. Typically the structured lipid will be present at between about 70 and about 97 weight percent of the pan release product. When no propellant is required for a product, the structured lipid typically is between about 85 and about 100 weight percent, based on the weight of such a product, preferably between about 90 and about 98 weight percent of the product.
- propellants are generally categorized as pressurized gas, liquefied gas, soluble gas dissolved in the liquid of the product, and other propellant types. Perhaps the currently most common propellant is nitrous oxide. An often used propellant is isobutane. Another is carbon dioxide, and another is nitrogen. Dimethyl ether also is a known propellant. Propellants containing paraffin-series hydrocarbons and alkanes such as propane and isobutane are suitable propellants for these types of pan release products. Generally, conventional hydrocarbon propellants can be less than totally desirable for food uses. Fluorocarbons, which are normally gaseous, tend to be disfavored for environmental reasons and due to governmental regulations .
- propellants can be at levels as high as 75 percent or above and as low as about 10 percent by weight, based upon the total weight of the product. Typically, propellants comprise no more than about 25 percent by weight of the total weight of the pan release product.
- a lecithin component is included as a modifier for the pan release composition, it typically would be present at a level lower than lecithin in pan release compositions in which lecithin is the primary anti-stick component.
- Lecithin products can vary somewhat in their make-up, depending upon their source and/or supplier.
- soybean lecithin is obtained as a byproduct in the manufacture of soybean oil.
- Phosphate or solids content varies within lecithin products. Generally, such phosphate or solids content or contents are important to any lecithin function in a pan release composition.
- Lecithin products generally are available in standard and in heat resistant formulations. At times herein, the heat resistant lecithins are referred to as HR lecithin, while standard lecithins are referred to simply as lecithin.
- lecithin when lecithin is included in the present products, same will be at a level of between about 0.5 and about 15 percent by weight, based upon the total weight of the product.
- lecithin products When present, lecithin products preferably are within a range of about 2 and about 12 percent by weight, based upon the total weight of the product.
- From 0 to about 15 percent by weight of glycerides preferably are incorporated into the composition as modifiers. Suitable glycerides are phosphated mono-and diglycerides. At times, these are referred to herein as PMD components.
- both PMD components and lecithin components are included as modifiers.
- each of the PMD component and of the lecithin component are present at a level of between about 0.5 weight percent and about 10 weight percent, based upon the total weight of the pan release composition.
- Humectants can be possible components of typical pan release compositions. Usually these will be at levels of about 4 percent or less by weight, based upon the total weight of the product. Examples include polyhydric alcohols such as glycerol, sorbitol, propylene glycol, and the like.
- a suspending agent can be included in the pan release product at relatively low levels.
- stearates, silicates and the like can be included at levels on the order of about 0.5 to about 2 percent by weight, based upon the total weight of the pan release product.
- Modifying agents also can be included in order to prepare a pan release product having certain sensory properties or shelf stability properties. These include flavorants, colorants, antioxidants, preservatives, inhibitors, and the like. Levels of use will depend upon the result desired and will be generally appreciated by those skilled in the art.
- pan release compositions rely upon water as an inexpensive solvent which readily evaporates upon contact with a hot surface.
- water can also perform the function of a carrier and/or as a component of an emulsion system.
- a carrier for example, when a lecithin component is included, water will be useful in partially hydrating the phosphatide portion of the lecithin material.
- Water also can serve as a humectant. Because of these wide variations in the function of water within a pan release composition and the manner by which the pan release composition is delivered, either on a consumer level or within an industrial food preparation operation, water amounts can very considerably.
- Some formulations will include water at a level approaching 75 percent by weight, based upon the total weight of the product composition.
- the amount can be on the order of 50 percent by weight or less.
- a somewhat general range is between about 0.2 and about 22 percent by weight, based upon the total weight of the product composition.
- water When water is used purely as a humectant, it typically would be at a level of 1.5 percent or less by weight, based upon the total weight of the product.
- Brookfield viscosity measurements for the compositions should be between about 20 and about 52 centipoise when measured at 20°C with a No. 4 spindle at 50 rpm. Preferably, the range is between about 30 and about 50 centipoise , most preferably between about 35 and about 48 centipoise .
- EXAMPLE 1 J batch reaction to prepare a structured lipid component "was carried out within a reactor vessel having heating means, agitation means and pressure reduction capabilities.
- the reactant charge was 50 percent by weight of a medium change triglyceride (NEOBEE® 1053) and 50 percent by weight of identity preserved canola oil.
- a sodium methoxide catalyst (95 percent pure) was added at 0.15 percent by weight of the edible oil reactant charge.
- the interesterification reaction was allowed to proceed for 45 minutes at a temperature of 90 °C and a pressure of 19 mm Hg. At the end of the reaction time, neutralization was carried out with 0.7 percent by weight of citric acid solution of 42 percent strength by weight.
- the thus-formed interesterified structured lipid was treated with 1 percent by weight TRISYL® S-615 plus 1 percent by weight of a filter aid. Mixing proceeded for about 8 minutes at 90-94°C, followed by filtration. This was observed to have removed all of the soap residue.
- The- structured lipid also was bleached with 0.5 percent of bleaching earth and 0.5 percent of a filter aid in order to ensure that all color bodies were removed.
- Deodorization was carried out as follows. The structured lipid was subjected to a temperature of about 230°C under a vacuum of 2.66 mbar (2 mm Hg) . Steam was introduced at the rate of 0.4 volume percent of steam per hour. Deodorization treatment time was four hours.
- the structured lipid was analyzed and found to have the following characteristics. No soap was detected. The smoke point was 210°C (410°F) . The viscosity was measured with a Brookfield viscometer at 20 °C, using the No. 4 spindle at 50 rpm. The viscosity reading for this structured lipid was 22 centipoise.
- EXAMPLE 2 A structured lipid was made substantially in accordance with Example 1. The charge was 50 percent -identity preserved canola oil and 50 percent NEOBEE® 1053 MCTs oil. Interesterification and deodorization proceeded. The structured lipid had a smoke point of 207°C (405°F) . Further analysis showed an SFC at 10°C of 0.55, an Iodine Value of 49.5 and an OSI of 10.65 hours at 110°C. Its peroxide value was less than 0.1, and the free fatty acids were at 0.02. C8 analysis was 18.54 percent, and CIO analysis was 17.41 percent, with percent trans being 0.84 percent. Analyzed total saturates was 41.93 percent. This structured lipid was formulated into a pan release composition containing 99.4 weight percent of the structured lipid and 0.6 weight percent of lecithin.
- the Brookfield viscosity was 22 centipoise at 20°C, using spindle No. 4 at 50 rpm.
- the viscosity of the structured lipid formulated with 5.6 percent lecithin was 44 centipoise at 50 rpm.
- the viscosity of a commercial pan release composition (PAM®) was 40 centipoise at 50 rpm.
- PAM® release product tested at 0.71 gram. By this release test, the product is delivered by aerosol spray for one second at a distance of 6 to 12 inches in front of an unheated 10 inch cooking pan. This quantity of product then is analyzed for fat content.
- This pan release formulation was tested as follows. A cooking pan was heated to a surface temperature of about 157°C (about 315°F) . The pan release composition (4 cc) was placed in the center of the pan and was allowed to heat for 30 seconds, the pan release composition being at about 160°C (320°F) . An egg was cracked on top of the heated pan release composition. Cooking commenced for one minute and 30 seconds, after which the pan was tilted, and the cooked egg slid out of the pan and onto a plate.
- EXAMPLE 3 Chemical interesterification was carried out substantially in accordance with Example 1. The charges were 65 percent by weight of BUNGE® non-hydrogenated corn oil and 35 percent by weight of C8/C10 medium chain triglyceride. The resulting structured lipid was treated to remove soaps and subjected to deodorization. The color measurement was 8.0Y/1.0R.
- the same oil and MCT had a Brookfield viscosity at 20°C, with spindle No. 4 at 50 rpm, of 56 cp, and the smoke point was 179°C (354°F) .
- EXAMPLE 5 Interesterification was carried out on a charge of 32.5 weight percent corn oil, 32.5 weight percent cottonseed oil, and 35 weight percent MCTs.
- the corn oil had a Brookfield viscosity of 64 cp measured as in Example 1.
- the thus prepared structured lipid had a Brookfield viscosity at 20°C, with spindle No. 4 at 50 rpm, of 48 centipoise.
- the smoke point was 201°C (394°F) .
- the color measurement was 22.0Y/2.9R. When made into a physical blend product in the same proportions, these same components gave a Brookfield viscosity of 56 cp and a smoke point of 176.7°C (350°F) , measured in the same manner.
- EXAMPLE 6 BUNGE® corn oil (65 weight percent) and 35 weight percent MCTs having 70 percent CIO were subjected to a randomizing interesterification reaction substantially in accordance with Example 1.
- the resulting structured lipid had a Brookfield viscosity of 48 cp, with the No. 4 spindle at 50 rpm, at 20°C.
- the smoke point was 199°C (390°F) .
- the color measurement was 9.0Y/1.5R.
- EXAMPLE 7 A charge into the interesterification process substantially in accordance with Example 1 was as follows: soybean oil at 0 weight percent, cottonseed oil at 25 weight percent, and MCT's at 35 weight percent.
- the resulting structured lipid had a Brookfield viscosity of 48 centipoise with spindle No. 4 at 50 rpm and at 20°C.
- the smoke point was 198°C (388°F) .
- the color measurement was 22.0Y/3.3R.
- a physical blend product made of these same components in the same proportions had a Brookfield viscosity under the same conditions of 56 cp and a smoke point of 172°C (342°F) .
- EXAMPLE 8 A charge into the interesterification process substantially in accordance with Example 1 was as follows : soybean oil at 60 weight percent, cottonseed oil at 25 weight percent, and MCTs at 15 weight percent.
- the resulting structured lipid had a Brookfield viscosity of 40 centipoise with spindle No. 4 at 50 rpm and at 20°C.
- the smoke point was 203.3°C (398°F) .
- the color measurement was 22.Y/3.5R.
- a physical blend of these same components in these proportions had a Brookfield viscosity of 48 cp and a smoke point of 183°C (362°F) , measured in accordance with this Example.
- EXAMPLE 10 [0073] Canola oil (Natreon identity preserved oil) and MCTs were charged to a reaction vessel at a ratio of 60:40 of oil:MCT.
- the resulting interesterified structured lipid had a viscosity of 44 centipoise at 20°C on the Brookfield viscometer with spindle No. 4 at 50 rpm.
- the smoke point was 197.8 °C (388°F) .
- a physical blend product of these components at these proportions had a Brookfield viscosity of 48 cp and a smoke pint of 187.8° (370°F) , measured according to this Example .
- EXAMPLE 11 Interesterification was carried out on a charge of 70 weight percent canola oil (Natreon oil) and 30 weight percent MCTs . After proceeding substantially in accordance with Example 1, the thus prepared structured lipid had a Brookfield viscosity at 20°C, with spindle No. 4 at 50 rpm, of 48 centipoise. The smoke point was 202°C (396°F) . A same- proportion physical blend product of these had a Brookfield viscosity of 52 cp and a smoke point of 182.2°C (360°F) measured according to this Example.
- EXAMPLE 12 [0075] BUNGE® corn oil (70 weight percent) and 30 weight percent MCTs were subjected to a randomizing interesterification reaction substantially in accordance with Example 1.
- the resulting structured lipid had a Brookfield viscosity of 48 cp, with the No. 4 spindle at 50 rpm, at 20°C.
- the smoke point was 214.4°C (418°F).
- a same-proportion physical blend of these had a Brookfield viscosity of 48 cp and a smoke point of 180°C (356°) measured according to this Example .
- EXAMPLE 13 A charge into the interesterification process substantially in accordance with Example 1 was as follows: canola oil at 60 weight percent and MCTs at 40 weight percent. The resulting structured lipid had a Brookfield viscosity of 40 centipoise with spindle No. 4 at 50 rpm and at 20°C. The smoke point was 194.4°C (382°F) . A physical blend of these components in the same proportion, when tested according to this Example, gave a Brookfield viscosity of 44 cp and a smoke point of 175.5°C (348°F). Canola oil, before blending or reaction, had a viscosity of 64 cp, measured in the same manner .
- EXAMPLE 14 A charge into the interesterification process substantially in accordance with Example 1 was as follows: canola oil at 70 weight percent and MCTs at 30 weight percent. The resulting structured lipid had a Brookfield viscosity of 40 centipoise with spindle No. 4 at 50 rpm and at 20°C. The smoke point was 212.2°C (414°F) . A physical blend of these reactants in the same proportion, when tested according to this Example, gave a Brookfield viscosity of 48 cp and a smoke point of 180°C (356°F) .
- EXAMPLE 15 [0078] The following components were interesterified generally in accordance with Example 1 to prepare a structured lipid of 70 weight percent soybean oil and 30 weight percent MCT. This structured lipid was made up into three pan release compositions. ' One combined the structured lipid with 3.5 weight percent HR lecithin. Another combined the structured lipid with 10 weight percent lecithin. A third composition combined the structured lipid with 6 percent PMD. Each component was heated, and the respective composition blends were formed. [0079] Each composition was subjected to performance testing, as were other commercially available pan release compositions. These commercial products included EZ COAT® clear spray of Bunge Foods Corporation.
- compositions This is a composition of partially hydrogenated winterized soybean oil, partially hydrogenated winterized canola oil, lecithin, and a propellant.
- Another composition was PAM® spray of ConAgra, a composition of canola oil, grain alcohol from corn, lecithin, and a propellant.
- Another was PURE AND SIMPLE® baking spray of Follmer Development, which composition has canola oil, soybean oil, capric/caprylyc triglycerides, phosphated monodiglycerides, calcium stearate, silicon dioxide, and a propellant.
- the compositions were subjected to performance testing as follows: Residue Tests and Cleaning Tests
- the EZ COAT® pan spray had scores of 6, 6 and 7.
- the PAM pan spray had scores of 7, 7 and 8. These scores compared generally well with the composition of structured lipid and HR lecithin, which had scores of 8, 8 and 9.
- the composition of structured lipid and standard lecithin was superior in residue lightness of color, with scores of 4, 4 and 5.
- the pan release composition of structure lipid and PMD gave an exceptionally light residue color, having scores of 2, 2 and 3.
- the residues left by each of five compositions were subjected to a cleaning test. Using a mild soap, warm water and a non-abrasive sponge, the cooking surface was gently wiped and rinsed. Each was patted dry with a cloth towel and observations were recorded for each.
- each of the three structured lipid pan release compositions cleaned easily with very little residue remaining on the cooking surface.
- the structured lipid composition including the PMD component cleaned the easiest of all of the samples, including those of the commercially available products.
- the PAM pan spray had scores of 7, 8 and -8, while the PAM Original pan spray had scores of 6, 7 and 8.
- the structured lipid with HR lecithin had scores of 6, 7 and 8.
- the structured lipid with standard lecithin had scores of 7, 7 and 8. [0085]
- the cleaning test was conducted on the residue from these seven formulations. Each of the three structure lipid pan release compositions were observed to wash easily with mild soap and warm water with a little dark brown residue remaining. Of the four commercial compositions, the one with the most favorable observation was the PAM pan spray which washed easily with mild soap and warm water but some dark brown residue remained.
- the PURE AND SIMPLE® baking spray was observed to have had some residue removed with mild soap and warm water, but with brown residue remaining.
- the EZ COAT® clear pan spray was observed to be difficult to wash off with mild soap and warm water, with much dark brown residue remaining.
- the PAM Original pan spray was observed to be difficult to wash with mild soap and warm water, with most of the dark brown residue remaining. Bake Test
- a bake test was performed on six pan spray compositions which included the three structured lipid compositions of this Example 15, as well as EZ COAT® clear pan spray, PAM pan spray, and PAM Original pan spray.
- a muffin batter was prepared, and an oven was preheated in accordance with directions for the muffin batter. Muffin tins were sprayed with a thin ilm of each respective pan spray composition, making sure that both bottom and sidewalls of the tin were coated.
- Each muffin cup was filled to half capacity with the muffin batter, and baking and cooling was carried out as directed by the muffin mix baking instructions.
- All muffins had an appearance that was golden brown, with nice peak. Each muffin tin was inverted and shaken one time in an attempt to release muffins.
- the number of muffins released was counted and recorded. Up to 10 total shakes were carried out, and the number of muffins released after each shake was observed and recorded. The best release performance according to this testing was achieved by the structured lipid plus lecithin pan release composition inasmuch as the first shake released 9 muffins and the second shake released the remaining 3 muffins.
- Favorable results were achieved by the PAM Original pan release product, for which 6 muffins were released with the first shake, 5 muffins were released with the second shake, and the last muffin was release with the third shake.
- For the EZ COAT® pan release test all of the muffins released after six shakes. For the remaining compositions, at least 2 muffins remained in the pan.
- each tin was examined for food residue remaining, with the structured lipid plus HR lecithin, structure lipid plus lecithin, EZ COAT® pan spray, and PAM Original pan spray being judged as having slight residue remaining.
- the structured lipid plus PMD composition and the PAM pan spray were observed to have residue remaining with some of muffins not releasing at all. Oven Darkening Test
- the structured lipid plus HR lecithin remained lighter, but not as light, the color tube readings being 3, 4 and 5 at the respective heating temperatures. It was observed as a clear yellow liquid at 350°F and 400°F and as a clear dark yellow liquid at 450 °F.
- the PURE AND SIMPLE® baking spray also remained lighter, its color tube numbers being 2, 2 and 3 at the respective heating temperatures. This was observed as being a clear yellow liquid at 350°F and 400°F. It was observed to be a clear slight dark yellow liquid at 450°F. [0092] These three formulations remained lighter at all heating temperatures than each of the remaining four samples .
- the structured lipid plus lecithin composition gave a color number of 7 at all three temperatures and was observed to be a clear dark brown liquid at 350°F and 400°F. It was observed to be a dark brown lirquid with black particulates after heating at 450°F.
- the EZ COAT® pan spray had color numbers of 5, 6 and 7, respectively.
- the PAM pan spray had a color number of 7 at each temperature, which was also the case for the PAM Original pan spray.
- EZ COAT® was observed to be a clear dark yellow liquid at 350°F, a clear light brown liquid at 400°F, and a clear dark brown liquid at 450°F.
- the two PAM pan sprays were observed as being a clear brown liquid at 350°F, a clear dark brown liquid at 400°F, and a dark brown liquid with black particulates at 450°F.
- These evaluations showed that the structured lipid compositions each fared well through the oven darkening test, and in most cases better than the commercial pan release compositions .
- Egg Release Test [0094] A frying pan was sprayed with each of the seven pan spray formulations of this Example 15. In each case, shaking directions were followed, and the can was held about 8 inches from the pan during spraying, which continued until the surface of the pan was covered. An Atkins surface thermometer was used to adjust flame so the pan heat was between 310°F and 320°F, at which time each egg was placed into the pan.
- the egg was permitted to cook for about 1.5 minutes on the first side.
- the pan was gently swirled to check if the egg stuck in place. Where possible, the egg was slid out of the pan. Where the egg would not slide out, a spatula was used to remove the egg from the pan. [0095]
- the food release characteristics for each of the seven samples was observed and recorded. The pan was washed prior to each cooking test. All samples were found to perform well in egg releasing application, there being no sticking during two runs for each sample. In each case, the egg slid out readily.
- a spatula was used to flip the pancake over. After flipping, cooking was continued for 1 minute before removing the pancake from the pan. Each pancake was slid out of the pan, assisted by a spatula if it did not slide out. [0097] After those runs when the pancake removed completely from the pan, additional pancakes were fried in the same manner, without re-spraying. This process continued until 15 pancakes had been cooked with each pan spray composition, until a pancake stuck and could not be turned, or until severe black charring was noted on the pan cooking surface. [0098] The best performer in this pancake release test was the structured lipid plus lecithin composition.
- a degree of sticking was judged as being in the category of barely sticking, with the spatula needed to remove the pancake. This was designated as having a degree of sticking number of "1". On this scale, a sticking number of "0" indicates no sticking throughout the test. More specifically, the first and second pancakes slid out without requiring the spatula, and the third pancake released without requiring the spatula, with black charring being noted. A total of three pancakes were fried. [0099] For the structure lipid plus PMD composition, a total of three pancakes were . fried. It was assigned a degree of sticking number of "2".
- the structured lipid with HR lecithin sample had a degree of sticking number of "1".
- Two pancakes were fried.
- the first pancake slid out without the spatula, the second pancake needed assistance from the spatula.
- Pan release compositions were prepared as follows. A structured lipid was made in accordance with Example 1 from 70 weight percent of soybean oil and 30 weight percent of MCT. In one composition, this structured lipid was blended with 3 weight percent Centrophase HR6B (available from Central Soya) HR lecithin plus 3 weight percent of Lambent PE-130K PMD. Another composition combined the structured lipid with 3 weight percent Centrophase 152 (available from Solae LLC) standard lecithin plus 3 weight percent of PE-130K PMD (Lambent Technologies) . A third structured lipid composition was prepared which included 6 weight percent Centrophase HR lecithin. Each composition was slowly mixed and stirred and stored in trigger sprayers . Oven Darkening Test
- the color test results were generally mixed and indicated that the structured lipid compositions fared about the same as the PURE AND SIMPLE® pan spray and not quite as well as the EZ COAT® pan spray.
- the color tube numbers at the three temperature ranges were 2, 2 and 3, respectively.
- the color tube numbers were 4, 5 and 7, respectively.
- the structured lipid with standard lecithin composition generally performed better than the other two structured lipid compositions, with its color tube numbers being 3, 4 and 6, respectively.
- the color tube numbers were 4, 5 and 6, respectively.
- the color tube numbers were 6, 6 and 7.
- a Gardener LCS LICO 200V1.20 colorimeter was used to obtain color measurements for each of these five pan spray compositions. This Gardener color testing confirmed the results and conclusions drawn from the proprietary color tube evaluations .
- the oven darkening test was repeated, while adding another commercially available pan spray, namely GOLD-N-SWEET® premium pan spray of Ventura Foods, -believed to be in accordance with U.S. Patent NO. 5,156,876, incorporated by reference hereinto.
- This commercial pan spray has corn oil, PMD, calcium carbonate, silicon dioxide, artificial butter flavor, beta carotene and NFC propellant.
- the overall results were similar.
- the structured lipid with HR lecithin- and PMD were at a color tube number of 4 (golden brown color) at 350 °F, a color tube number of 5 (dark golden brown) at 400°F, and a color tube number of 5 (dark golden brown) for the 450°F test.
- the structured lipid with lecithin and PMD gave a color tube number of 6 (brown color) at 350°F, of 7 (dark brown) at 400°F and at 450°F.
- the structured lipid plus HR lecithin gave a color tube number of 3 (golden) at 350°F, of 5 (dark golden brown) at 400°F, and of 6 (brown) at 450°F.
- the EZ COAT® pan spray had a color tube number of 5 (dark golden brown) at 350 °F, of 4 (golden brown) at 400°F, and of 6 (brown) at 450°F.
- the PURE AND SIMPLE® baking spray had a color tube number of 2 (golden yellow color) at 350°F and at 400°F, and of 3 (golden) at 450°F.
- the GOLD-N-SWEET® pan spray had a color tube number of 2 (opaque golden yellow) at 350°F and at 450°F, and a color tube number of 4 (opaque golden brown) at 450° F.
- a cake pan was sprayed with each of the five pan spray compositions, holding the can about 10 inches from the cake pan bottom, spraying a thin film. Both the bottom and sidewalls of the cake pan were coated. Each cake pan then was filled with 18 ounces of the lampr and baked at 330°F to 335°F for 1 hour.
- Each of the five compositions resulted in cake appearance, cake release, food residue and pan spray residue characteristics which were about the same in making each ring cake. All samples released the ring cakes well and produced golden brown cakes, with some residue, little residue or very little residue.
- Each of the structured lipid compositions had a degree of sticking of either "0" (no sticking, egg slides out readily) or "1" (barely sticks, amountcof egg left in the pan was the size of a pin head) .
- the structured lipid with HR lecithin and PMD had the "0" degree of sticking, while the other two had the “1” degree of sticking.
- the degree of sticking for the PURE AND SIMPLE® baking spray also was “1", while that of the other two commercial pan release compositions had a "2" (egg sticks, several pin head size spots) degree of sticking.
- Dishwashing detergent, water and a sponge were used to clean the pan after use for each of the pan release compositions . Each washed pan was observed and felt for any residue remaining.
- each of the structured lipid with HR lecithin plus PMD and the structured lipid with HR lecithin compositions were the easiest to clean and left no residue.
- the structured lipid with lecithin plus PMD left the pan slightly harder to clean than the other two structured lipid compositions, with some residue remaining on the sides.
- the pan was harder to clean than any of the structured lipid compositions, and some residue remained on the sides.
- the same six pan release compositions were subjected to repeat egg release and wash testing. The same procedure was used, and similar results were observed.
- the structured lipid with HR lecithin plus PMD was the easiest to clean, and all six of the formulations exhibited about the same release attributes.
- the degree of sticking for the first egg was a "1" for all but the structured lipid with lecithin plus PMD composition, which gave a "0" degree of sticking, and for the structured lipid with HR lecithin plus PMD, which gave a "2" degree of sticking. All three structured lipid compositions gave a degree of sticking of either “1” or “2”, while the three, commercial compositions gave a degree of sticking of "1", "2", or "3" for the egg. [00118] Concerning the washing test, the structured lipid with HR lecithin plus PMD cleaned easily, and no residue was observed, and the other two structured lipid compositions left some residue on the side of the pan after cleaning.
- One-third cup of pancake batter was poured into the center of the pan, and cooking proceeded for 1 minute.
- the pan was gently swirled to check for pancake sticking in place.
- the pancakes were slid out of the pan, with spatula assist, if needed. If the pancake removed completely from a pan, additional pancakes were fried without re-spraying. Cooking continued until 15 pancakes had been cooked or until a pancake stuck which could not be turned or if severe black charring appeared on the pan cooking surface .
- a total of 13 pancakes were cooked with the structured lipid with lecithin plus PMD composition.
- a total of 12 pancakes were cooked with the structured lipid with HR lecithin plus PMD composition, and a total of 11 pancakes were cooked with the EZ COAT® pan spray and with the structured lipid with HR lecithin composition.
- the structured lipid with HR lecithin composition did appear to have some brownish to black food residue on the bottom of the pan and some brownish residue on the bottom of the pan.
- the other two structured lipid compositions were observed to have some brownish to black food residue on the bottom and sides of the pan and some brownish residue on the bottom and sides of the pan.
- the structure lipid compositions containing lecithin plus PMD and containing HR lecithin were observed to have some residue remaining on the sides of the pan.
- the remaining structured lipid composition was observed to have some residue remaining on the sides and bottom of the pan.
- the EZ COAT® product had much residue remaining on the sides of the pan and some residue remaining on the bottom of the pan.
- the other two commercial products were observed to have much residue remaining on the sides and bottom of the pan after this washing operation. Clean Residue Test [00124]
- the six products of this Example 16 were sprayed on a cooking pan, holding the spray container about 10 inches from a sheet pan tin and spraying 1.5 grams of thin film of product in a line down the sheet pan.
- a basting brush was used to spread the sample evenly through a 4 inch by 12 inch surface area.
- An oven was preheated to 425°F, and the sheet pan was baked for 20 minutes in this preheated oven. After - cooling, residue buildup on the pans was observed and evaluated. Residue buildup was ranked from a "1" to a "10", in increasing order of residue buildup.
- the pans each were baked a second and third time.
- the structured lipid with HR lecithin plus PMD showed the overall best results, giving residue numbers of "2", “3” and "5" for the first, second and third bakings, respectively.
- the structured lipid with lecithin and PMD was good, but not quite as favorable, having residue appearance numbers of "3", “4" and “5", respectively, while the structured lipid with HR lecithin was somewhat less favorable, with residue appearance numbers of "3", "5", and “6", respectively.
- the residue appearance numbers for the EZ COAT® product were "4", "5" and "6", respectively.
- the residue appearance number was "4" in each instance.
- the appearance residue numbers were "2", "3" and "4", respectively.
- pans with these residues were evaluated for ease of cleaning.
- a mild soap, warm water and a non-abrasive sponge were used, followed by gentle wiping and rinsing of the cooking surface. This was followed by patting dry with a cloth towel.
- All muffin cups were half filled with prepared muffin batter, baked and cooled as directed by the muffin mix instructions. All muffins were judged to be golden brown and had a nice peak and volume . [00129] Each tin was turned over and shaken ten times, making note of muffin release after each shake. All tins were 1 tapped on all sides prior to beginning the shaking sequence. All compositions were observed to release easily without leaving substantial residue. All twelve muffins were released after the first shake when using the commercial products and the structured lipid plus HR lecithin composition. For the structured lipid with lecithin plus PMD composition, eleven muffins released upon the first shake, with the twelfth muffin releasing upon the third shake. For the structured lipid and HR lecithin plus PMD composition, six muffins released on the first shake, one on each of the third, eighth and ninth shakes, two upon the tenth shake, with one remaining that was easily removed by hand.
- composition A contained 80 weight percent structured lipid, 2.5 weight percent HR lecithin, 2.5 weight percent PMD, 2.3 weight percent propane and 12.7 weight percent isobutane.
- Composition B contained 77 weight percent structured lipid, 2.5 weight percent HR lecithin, 2.5 weight percent PMD, 2.7 weight percent propane and 15.3 weight percent isobutane.
- Composition C contained 80 weight percent structured lipid, 2.5 weight percent HR lecithin, 2.5 weight percent PMD, 6 weight percent propane, and 9 weight percent isobutane.
- Composition D contained 77 weight percent structured lipid, 2.5 weight percent HR lecithin, 2.5 weight percent PMD, 7 weight percent propane and 11 weight percent isobutane.
- Composition E contained 76 weight percent structured lipid, 6.5 weight percent HR lecithin, 2.5 weight percent PMD, and 15 weight percent of a propellant containing about 20 weight percent propane and about 80 weight percent isobutane.
- Composition F contained 73 weight percent structured lipid, 6.5 weight percent HR lecithin, 2.5 weight percent PMD, and 18 weight percent of a propellant containing about half propane and about half isobutane .
- Egg Release Test [00132] Egg release testing was conducted for structured lipid compositions A, B, C and D, as well as for NUTRA COAT® pan spray available from Bunge Foods Corporation and EZ COAT® clear pan spray available from Bunge Foods Corporation. The pan was gradually heated to between 310°F and 320°F.
- the degree of sticking was "1" for each of the first and second eggs cooked with the structured lipid A and B compositions and with the NUTRA COAT® product.
- the first egg had a "0" degree of sticking (no sticking, egg slides out readily) and a number "1" degree of sticking for the second egg.
- the structured lipid D composition and for the EZ COAT® product the number "2" degree of sticking was observed. Clean Residue Test
- a sheet pan tin was sprayed with 1.5 grams of a thin film of each pan release product of the egg release test, holding the can about 10 inches from the tin. Spraying was in a line down the sheet pan, and a basting brush was used to spread the sample evenly over a 4 inch by 12 inch surface area. This sheet pan was baked for 20 minutes in an oven preheated to 425°F. The appearance of residue was observed for a first, second and third bake.
- All four structured lipid compositions remained lightest in color throughout all bakings when compared with the two control commercial pan release formulations. All four of the structured lipid compositions had a residue rating of "2" after the fist bake, of "3" after the second bake, and of "4" after the third bake.
- the NUTRA COAT® product had a residue rating of "2" after the first bake, "4" after the second bake, and "6” after the third bake, and the EZ COAT® product had a residue rating of "5" after the first bake, of "7” after the second bake, and of "9” after the third bake.
- Pan cleaning was carried out- using a mild soap, warm water and a non-abrasive sponge, followed by a gentle wiping and rinsing, patting dry with a cloth towel. All four of the structured lipid compositions were observed to wash easily with this mild cleaning approach. Both of the two control, commercially available pan spray products were observed to have much residue remaining after gentle cleaning.
- the four pan spray compositions of this Example were sprayed into a frying pan. Each can was held about 8 inches from the pan and was sprayed for 7 seconds to cover the surface of the pan. A first egg was inserted into the pan at " 3 ⁇ 0 320°F and cooked for 2 minutes on the first side. The pan was gently swirled to check if the egg stuck in place. [00140] The degree of sticking was evaluated by sliding the egg out of the pan, with spatula assistance if needed. A second egg was cooked in the same manne . Both of the structured lipid compositions exhibited a number "1" degree of sticking for both eggs.
- the NUTRA COAT® pan release product provided a degree of sticking of "0" for the first egg and "1” for the second egg, while the EZ COAT® pan spray product showed a degree of sticking of "2" for the first egg and "1” for the second egg.
- Both of the structured lipid compositions washed easily with mild soap and a soft sponge. For both of the control commercial products, residue remained after the mild soap and sponge cleaning. Accordingly, the structured lipid compositions were judged to be favorable in release properties when compared with the control and better in cleaning properties when compared to the control.
- a sheet pan was sprayed with each of the four compositions of this Example 18, each can being held about 10 inches from the sheet pan 10 while spraying 1.5 grams to form a thin film, together with a basting brush being used to spread the sample evenly over a 4 inch by 12 inch surface area.
- This sheet pan was baked for 20 minutes in an oven preheated at 425°F. After cooling, each was evaluated for residue appearance. Baking was repeated for a second time and for a third time .
- the residue was rated at "3" on a scale from 1-10 for all four of the compositions.
- the structured lipid compositions each had a "4" rating, while the control commercially available products each had a "5" residue rating.
- each of the structured lipid compositions had a residue rating of "6", while each of the control commercially available pan release compositions had a residue rating of "7" .
- the residue rating was judged to be lighter (and thus better) for the structured lipid compositions than for the control products for the second and third baking test.
- the pans were cleaned with mild soap, warm water and an non-abrasive sponge, followed by gentle wiping and rinsing of the sample residue off of the cooking surface. This was followed by patting dry with a cloth towel . Both of the structured lipid compositions were more easily cleaned than were the control products.
- both structured lipid compositions were observed to clean easily, with little residue remaining around the edges.
- the NUTRA COAT® pan spray product was observed to have some residue remaining, mostly around the edges, while the EZ COAT® pan spray product was observed to have much residue remaining in the center and on the edges of the pan.
- Clam Shell Grill Test [00145] A clam shell grill (available from Star Manufacturing International Inc.) was used to test residue and cleaning capabilities of the two structured lipid compositions of this Example 18, as well as each of the NUTRA COAT® pan spray product and the EZ COAT® pan spray product. The grill was cleaned thoroughly and preheated to 425°F. The can of each product was held about 8 inches from the grill, and each pan release composition was sprayed both on the top and bottom surface of the grill.
- a structured lipid was prepared as specified in Example 17.
- a pan release composition was prepared from 92 weight percent of the structured lipid, 4 weight percent of HR lecithin (Centrophase HR 6B) and 4 weight percent PMD (Lamchem PE-130K) , all percentages being based upon the total weight of the composition.
- a propellant was included to prepare a pan spray formulation as follows: 75.4 weight percent of the structured lipid, 3.3 weight percent of the HR lecithin, 3.3 weight percent of the PMD, about 9 weight percent propane and about 9 weight percent isobutane, all based upon the total weight of the pan spray formulation.
- the structured lipid pan release formulation of this Example 19 was subjected to testing with a clam shell grill, together with comparative testing of commercially available control pan sprays, namely EZ COAT® clear pan spray and PAM® Original PAM spray.
- the clam shell grill was preheated to 425°F, and each pan spray was directed to the grill, holding each can about 8 inches from the grill, while lightly spraying both the top and the bottom surface of the grill.
- Two thawed chicken breast fillets were placed on the grill, smooth side up, and the grill top was lowered to press firmly onto the fillets.
- the fillets were fully cooked to 165°F. A total of 10 fillets were cooked in this manner for each pan spray test.
- the structured lipid composition of this Example 19 was subjected to residue testing and cleaning testing in comparison with five commercially available pan spray products . These products were EZ COAT® clear pan spray, EZ COAT® foaming pan spray, PURE AND SIMPLE® baking spray, PAM® Original pan spray, and GOLD-N-SWEET® pan spray.
- pan spray the can was shaken in accordance with directions on the can, which was held about 10 inches from a sheet pan tin. 1.5 grams of each pan spray were delivered in a thin film in a line down the sheet pan. A basting brush was used to spread the sample evenly over a 4 inch by 12 inch surface area. The sheet pan was placed into an oven preheated at 425°F and baked for 20 minutes.
- Example 19 The overall conclusion of this Example 19 is that the structured lipid composition was at least about as effective as the commercially available pan sprays in reducing residue development and residue color darkening during clam shell grilling, while being decidedly easier to clean than the commercially available pan sprays tested.
- EXAMPLE 20 [00156] The following components were interesterified generally in accordance with Example 1 to prepare a structured lipid of 70 weight percent corn oil and 30 weight percent MCT. This 70:30 structured lipid was made up into a pan release composition having 184 grams of the structured lipid with 8 grams (4 weight percent) HR lecithin (Centrophase HR 6B) and with 8 grams (4 weight percent) PMD (Lambent PE-130K) ) . Blending proceeded slowly for 20 minutes to form sample SI. [00157] The same components were interesterified to prepare a structured lipid of 80 weight percent corn oil and 20 weight percent MCT.
- This 80:20 structured lipid was made up into a pan release composition having 184 grams of the structured lipid with 8 grams (4 weight percent) HR lecithin (Centrophase HR 6B) and with 8 grams (4 weight percent) PMD (Lambent PE- 130K) . Blending proceeded slowly for 20 minutes to form sample S2.
- compositions were subjected to performance testing, as was a composition using only corn oil instead of a structured lipid. Also tested was a commercially available pan release composition. The former combined 184 grams of the same corn oil product used to make the two structured lipids together with 8 grams (4 weight percent) HR 6B and 8 grams (4 weight percent) PE-130K PMD. This was designated as S3. The commercial product was ACH MAZOLA® corn oil pan spray, designated as S4. The four compositions were subjected to performance testing as follows: Residue Test and Cleaning Test [00159] An oven was preheated to 425°F. A sheet pan was sprayed with the four different compositions of this Example 20 and baked in the preheated oven for 20 minutes.
- the sheet pan was allowed to cool and evaluated for residue build up. This procedure was repeated two additional times. After each baking cycle, the pan was evaluated for lightness or darkness of residue color, with a score of 1 indicating very light in color, and a score 10 indicating very dark in color. The results were as follows . [00160] All four pan sprays had a score of 3 after the first baking cycle. After the second baking cycle, Si, S2 and S3 had a score of 5, while S4 had score of 7. After the third baking cycle, SI, S2 and S3 had a score of 6, and S4 had a score of 8. The S4 commercial composition did not perform as well as the other compositions . [00161] The residues left by each of four compositions were subjected to cleaning testing as in Example 15.
- Example 20 A frying pan was sprayed with each of the four pan spray formulations of this Example 20. Testing was carried out as in Example 15. Spraying continued for 7 seconds or for 4 pumps of trigger spray, which covered the surface of the pan. The egg was permitted to cook for about 2 minutes on the first side. The pan was gently swirled to check if the egg stuck in place. Where possible, the egg was slid out of the pan. Where the egg would not slide out, a spatula was used to remove the egg from the pan. When the egg slid out, a second egg was cooked. [00163] The food release characteristics for each of the four samples were observed and recorded.
- the pan was harder to clean than any of the structured lipid compositions, and much residue remained on the sides and bottom of the pan.
- the pan was even harder to clean, with most of the residue remaining on the bottom and sides of the pan.
Abstract
Description
Claims
Priority Applications (2)
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CA2545973A CA2545973C (en) | 2003-11-12 | 2004-11-08 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
EP04810525A EP1689240A1 (en) | 2003-11-12 | 2004-11-08 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
Applications Claiming Priority (2)
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US10/706,633 | 2003-11-12 | ||
US10/706,633 US7247334B2 (en) | 2002-03-18 | 2003-11-12 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
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WO2005048726A1 true WO2005048726A1 (en) | 2005-06-02 |
Family
ID=34619809
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2004/037167 WO2005048726A1 (en) | 2003-11-12 | 2004-11-08 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
Country Status (6)
Country | Link |
---|---|
US (1) | US7247334B2 (en) |
EP (1) | EP1689240A1 (en) |
CA (1) | CA2545973C (en) |
RU (1) | RU2367161C2 (en) |
UA (1) | UA89624C2 (en) |
WO (1) | WO2005048726A1 (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
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CN100349522C (en) * | 2002-05-20 | 2007-11-21 | 格丝·帕帕塞纳索波罗斯 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications |
US8158184B2 (en) * | 2004-03-08 | 2012-04-17 | Bunge Oils, Inc. | Structured lipid containing compositions and methods with health and nutrition promoting characteristics |
US20060105094A1 (en) * | 2004-11-16 | 2006-05-18 | Nch Corporation | Foaming food-grade lubricant |
US8003178B2 (en) * | 2007-05-15 | 2011-08-23 | Kraft Foods Global Brands Llc | Container with improved release properties |
US7877968B2 (en) * | 2007-05-15 | 2011-02-01 | Kraft Foods Global Brands Llc | Method for forming a container with improved release properties |
US8158185B2 (en) * | 2007-10-04 | 2012-04-17 | Bunge Oils, Inc. | Controlled viscosity oil composition and method of making |
US20100159111A1 (en) * | 2008-12-23 | 2010-06-24 | Cargill, Incorporated | Cookware release compositions and methods employing same |
CN105580859A (en) * | 2014-10-21 | 2016-05-18 | 丰益(上海)生物技术研发中心有限公司 | Demoulding agent composition as well as preparation method and application thereof |
CA3094532A1 (en) | 2018-04-18 | 2019-10-24 | Bunge Oils, Inc. | Interesterified high oleic vegetable oils |
KR20230028309A (en) * | 2020-05-26 | 2023-02-28 | 밴티지 스페셜티 케미컬스, 아이엔씨. | organic aqueous release coating |
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US20030175404A1 (en) * | 2002-03-18 | 2003-09-18 | Nakhasi Dilip K. | Low viscosity structured lipid pan release compositions and methods |
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US4425164A (en) * | 1980-06-16 | 1984-01-10 | Alberto-Culver Company | Aerosol cookware lubricant composition |
DE3340680A1 (en) * | 1983-11-10 | 1985-05-23 | Henkel Kgaa | METHOD FOR INCREASING THE VISCOSITY OF OILS |
US4871768A (en) * | 1984-07-12 | 1989-10-03 | New England Deaconess Hospital Corporation | Dietary supplement utilizing ω-3/medium chain trigylceride mixtures |
US4832975A (en) * | 1987-09-29 | 1989-05-23 | The Procter & Gamble Company | Tailored triglycerides having improved autoignition characteristics |
US5288512A (en) * | 1987-12-15 | 1994-02-22 | The Procter & Gamble Company | Reduced calorie fats made from triglycerides containing medium and long chain fatty acids |
US4863753A (en) * | 1988-06-30 | 1989-09-05 | The Procter & Gamble Company | Reduced calorie peanut butter |
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US5567456A (en) * | 1991-11-04 | 1996-10-22 | Creative Products Inc. Of Rossville | Food release compositions with organic fluidizing agents |
DK119092D0 (en) * | 1992-09-25 | 1992-09-25 | Aarhus Oliefabrik As | SURFACE TREATMENT AGENT |
US5431719A (en) * | 1992-10-28 | 1995-07-11 | Creative Products Inc. Of Rossville | Non-aerosol foodstuffs parting composition |
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US6403144B1 (en) * | 1999-04-30 | 2002-06-11 | The Procter & Gamble Co. | Food preparation compositions |
US20030104033A1 (en) * | 2001-07-13 | 2003-06-05 | Lai Chon-Si | Enteral formulations |
-
2003
- 2003-11-12 US US10/706,633 patent/US7247334B2/en not_active Expired - Lifetime
-
2004
- 2004-11-08 WO PCT/US2004/037167 patent/WO2005048726A1/en active Application Filing
- 2004-11-08 RU RU2006120160/13A patent/RU2367161C2/en not_active IP Right Cessation
- 2004-11-08 EP EP04810525A patent/EP1689240A1/en not_active Withdrawn
- 2004-11-08 UA UAA200606426A patent/UA89624C2/en unknown
- 2004-11-08 CA CA2545973A patent/CA2545973C/en active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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US4188412A (en) * | 1978-05-30 | 1980-02-12 | American Home Products Corporation | Non-foaming, clear, aerosol vegetable oil compositions containing lecithin, ethyl alcohol and hydrocarbon propellents |
US20030175404A1 (en) * | 2002-03-18 | 2003-09-18 | Nakhasi Dilip K. | Low viscosity structured lipid pan release compositions and methods |
Also Published As
Publication number | Publication date |
---|---|
RU2006120160A (en) | 2007-12-27 |
RU2367161C2 (en) | 2009-09-20 |
US7247334B2 (en) | 2007-07-24 |
CA2545973C (en) | 2010-10-05 |
EP1689240A1 (en) | 2006-08-16 |
CA2545973A1 (en) | 2005-06-02 |
US20040115332A1 (en) | 2004-06-17 |
UA89624C2 (en) | 2010-02-25 |
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