Abstract: Freeze-thaw stable water-in-oil lecithin emulsion cookware lubricant is obtained with an organic phase free of hydrocarbon liquids having a specific gravity above 0.80, and comprising in proportions to provide the composition an acid number not higher than 12: from 1 to 10 parts of a lecithin having an acid number between about 12 and 34; from 0 to about 8 parts of a vegetable oil having an acid number less than about 1; from 2 to 7 parts of a liquid, saturated aliphatic compound having a specific gravity not higher than 0.75; a freeze-thaw stabilizing-effective amount of an organic polyol having a molecular weight between about 76 and 360; and an emulsifying-effective amount of an edible fatty acid ester emulsifier having an acid number not higher than 15; and therewith an inorganic aqueous phase comprising the balance to 100 parts of the composition, all parts being by weight.

Abstract: Freeze-thaw stable, water-in-oil lecithin emulsion cookware lubricant is obtained with an organic phase free of liquid alkanes having a specific gravity higher than 0.75, and comprising in proportions to provide the composition an acid number not higher than 12: from 1 to 10 parts of a lecithin having an acid number between about 12 and 34; from 0 to about 8 parts of a vegetable oil having an acid number less than about 1; from 1 to 12 parts of a mineral oil having a specific gravity above 0.80; and an emulsifying-effective amount of an edible fatty acid ester emulsifier having an acid number not higher than 15; and therewith up to 85 parts of an inorganic aqueous phase, comprising the balance to 100 parts of the composition, all parts being by weight.

Abstract: Solid stick cookware lubricant consisting essentially of lecithin and an ablative base of normally solid fatty alcohol esters such as hard fats and waxes and normally liquid comestible oils, in proportions to deposit a lubricating effective layer of lecithin onto the surface of cookware with hand pressure.