английский => русский Техника Кухня / Кулинария

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 formidable than for uses on a smaller scale.

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. ###