Particulate Or Antistick Compositions, E.g., Pan Grease, Etc. Patents (Class 426/609)
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Patent number: 6852349Abstract: The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1.0% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. The resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container.Type: GrantFiled: August 22, 2003Date of Patent: February 8, 2005Inventors: Robert M. Smith, John P. Starr
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Publication number: 20040234670Abstract: The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1.0% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. The resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container.Type: ApplicationFiled: August 22, 2003Publication date: November 25, 2004Inventors: Robert M. Smith, John P. Starr
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Patent number: 6793959Abstract: Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications.Type: GrantFiled: March 18, 2002Date of Patent: September 21, 2004Assignee: Bunge Foods CorporationInventors: Dilip K. Nakhasi, Roger L. Daniels
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Publication number: 20040115332Abstract: Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications. They provide enhanced release properties, reduced darkening effects, less residue build-up, and enhanced cleaning of griddling, cooking and baking pans, containers and utensils.Type: ApplicationFiled: November 12, 2003Publication date: June 17, 2004Inventors: Pamela Lynn Teran, Dilip K. Nakhasi, Howard W. Shuman, Roger L. Daniels
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Patent number: 6749874Abstract: By combining water, lecithin, and oil as the three principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled, powdered lecithin is water miscible and is blended with relatively high percentages of water and vegetable oil to form an oil in water stable emulsion that exhibits superior pan release properties. Furthermore, the oil in water emulsion of the present invention is easily formulated with a variety of blending agents to make flavorful salad dressing, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product.Type: GrantFiled: January 21, 2003Date of Patent: June 15, 2004Inventors: Leonard Paul, Edwin L Stoltz
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Publication number: 20040086623Abstract: A method and apparatus for measuring the flow rate of a fluid within tubing disposed within a downhole wellbore. The present invention provides an inverse Venturi meter inserted within tubing with an enlarged inner diameter portion. Pressure differential is measured between the enlarged inner diameter portion and another portion of the inverse Venturi meter. Flow rate is determined from the pressure differential and the density of the fluid.Type: ApplicationFiled: August 22, 2003Publication date: May 6, 2004Inventors: Robert M. Smith, John P. Starr
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Publication number: 20030211222Abstract: By combining water, lecithin, and oil as the three principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oilet powdered lecithin. The de-oiled, powdered lecithin is water miscrible and is blended with relatively high percentages of water and vegetable oil to form an oil in water stable emulsion that exhibits superior pan release properties. Furthermore, the oil in water emulsion of the present invention is easily formulated with a variety of blending agents to make flavorful salad dressing, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product.Type: ApplicationFiled: January 21, 2003Publication date: November 13, 2003Inventors: Leonard Paul, Edwin L Stoltz
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Publication number: 20030175404Abstract: Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications.Type: ApplicationFiled: March 18, 2002Publication date: September 18, 2003Inventors: Dilip K. Nakhasi, Roger L. Daniels
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Patent number: 6616956Abstract: A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.Type: GrantFiled: November 29, 2000Date of Patent: September 9, 2003Assignee: Nestec S.A.Inventors: Cristiana Soldani, Andrew Steve Whitehouse, John Michael Leadbeater
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Patent number: 6613376Abstract: The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1.0% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. The resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container.Type: GrantFiled: March 12, 2001Date of Patent: September 2, 2003Assignees: Par-Way Group, Inc., Sunnycrest BNB, Inc.Inventors: Robert M. Smith, John P. Starr
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Patent number: 6544574Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.Type: GrantFiled: September 21, 2001Date of Patent: April 8, 2003Inventors: Nizar El-Khoury, Robert Leslie Swaine, Jr., Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair
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Patent number: 6403144Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.Type: GrantFiled: April 25, 2000Date of Patent: June 11, 2002Assignee: The Procter & Gamble Co.Inventors: Nizar El-Khoury, Robert Leslie Swaine, Jr., Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair
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Patent number: 6365211Abstract: Disclosed is a cooking aid composition that comprises edible oil, emulsifier, silicone polymer, and optionally other ingredients such as flavorant. The cooking aid composition reduces the sticking of food to cooking utensils and delivers desired taste, aroma, and texture to cooked foods. The cooking aid composition may be dispensed from an aerosol can without an undesirable degree of foaming during spraying and cooking. Also disclosed is an article of commerce that comprises the cooking aid composition, a container for containing the composition, and instructions associated therewith.Type: GrantFiled: June 18, 1999Date of Patent: April 2, 2002Assignee: The Procter & Gamble Co.Inventor: Patrick Joseph Corrigan
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Patent number: 6210743Abstract: A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, a organic, 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 method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. 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.Type: GrantFiled: June 26, 1996Date of Patent: April 3, 2001Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, George S. Torrey
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Patent number: 6123977Abstract: An oil-based food and cooking spray which may be sprayed on food to provide flavoring and/or on cookware to prevent food from sticking to the cookware surfaces which uses grape seed oil as its major ingredient. The grape seed oil imparts a high smoke point and low flammability properties to the spray, and is known to be health enhancing.Type: GrantFiled: September 11, 1998Date of Patent: September 26, 2000Assignee: Dispensing Container Corp.Inventor: George B. Diamond
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Patent number: 6113970Abstract: A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.Type: GrantFiled: January 29, 1998Date of Patent: September 5, 2000Assignee: Lipton, division of Conopco, Inc.Inventors: Karin Maria Rainey, Girish Nath Desai, Benjamin Sander
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Patent number: 5770253Abstract: A fodder contains lipids having a low melting point, especially a fodder for aquatic organisms, wherein the lipids are carried within a crystalline structure formed by other lipids, emulsifiers or a mixture of lipids and emulsifiers. A method for making said fodder, wherein into the lipids firstly is mixed an additive component cooperating with the lipids, and forming a mixture which is at least partly crystalized at the fodder's highest temperature of use and storage. The mixture is added at elevated temperature to porous pellets, and the subsequent cooling brings the mixture into a crystalized state.Type: GrantFiled: March 5, 1996Date of Patent: June 23, 1998Assignee: Nutreco Aquaculture Research Centre ASInventors: Kirsti Ladstein, Fred Thorsen
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Patent number: 5658609Abstract: The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The fat replacement system includes in combination (a) an emulsifier powder which includes a carrier, propylene glycol monoester, mono- and di- glycerides, a polyoxyethylene derivative of polyol esters of fatty acids and diacetyl tartaric acid ester of monoglycerides and (b) an unhydrated mixture of a vegetable fiber, starch and a gum. The fat replacement system is present in the batter or dough used to provide a baked dough at a level of from about 0.5% to about 5% by weight.Type: GrantFiled: December 5, 1995Date of Patent: August 19, 1997Assignee: Kraft Foods, Inc.Inventors: Amna Abboud, Richard E. Moyers
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Patent number: 5650185Abstract: By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing system is achieved which repeatedly and consistently dispenses the formulation in a wide, uniformly dispersed spray. Preferably, the high pressure pump provides a delivery pressure between about 75 and 110 psig, thereby assuring that the moderate viscosity formulation is dispersed in the desired spray pattern. In addition, the formulation preferably incorporates pure grain ethyl alcohol in addition to vegetable oil and the desired blending agent, concentrate or flavoring.Type: GrantFiled: September 27, 1995Date of Patent: July 22, 1997Inventor: Edwin I. Stoltz
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Patent number: 5591725Abstract: The present invention is concerned with a plastic dispersion containing from 5-65 wt. % of a continuous fat phase and from 95-35 wt. % of a gelling polysaccharide containing dispersed aqueous phase, wherein the gelling polysaccharide is selected from the group consisting of agar, pectin and mixtures thereof and present in a concentration exceeding the critical concentration and which aqueous phase contains further 0.004 to 10.0 wt. % of protein.We have found that the present dispersion displays essentially the same in-mouth break down behaviour as a gelatin based dispersion.Type: GrantFiled: June 23, 1995Date of Patent: January 7, 1997Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventor: Ian T. Norton
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Patent number: 5567456Abstract: 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.Type: GrantFiled: July 1, 1994Date of Patent: October 22, 1996Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, George S. Torrey
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Patent number: 5503866Abstract: A lecithin based release composition for food contact surfaces is disclosed to contain 8-100 parts by weight lecithin, 5-100 parts by weight edible oil, 0.1-100 parts by weight emulsifier and 30-100 parts by weight water.Type: GrantFiled: January 17, 1995Date of Patent: April 2, 1996Assignee: Mallet and Company, Inc.Inventor: Robert O. Wilhelm, Jr.
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Patent number: 5501867Abstract: A composition suitable for use both as food preparation seasoning and non-stick base for cooking food items on a grill. The composition comprises an egg-based composition comprising egg yolk, distilled vinegar and soybean oil; a lemon juice comprising water, lemon juice concentrate, lemon oil and preservatives; a tomato paste comprising tomatoes, salt and citric acid; a salt-based composition comprising salt, yellow dyes, imitation butter flavor and preservatives; white vinegar; water; flavorings; a mustard-based composition comprising black mustard seeds, vinegar, white wine, salt and spices; paprika; and sugar. The composition is prepared by blending the above-listed ingredients at ambient temperature until they are all thoroughly blended. The composition is applied to food items prior to placing the food items on a grill for cooking. The composition can also be used as a marinating sauce on the food items.Type: GrantFiled: November 4, 1994Date of Patent: March 26, 1996Inventors: Timothy F. Creehan, Richard L. Creel, Jr.
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Patent number: 5472482Abstract: Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilutable with water to form a release agent useful in, e.g., baking operations.Type: GrantFiled: June 16, 1994Date of Patent: December 5, 1995Assignee: Witco CorporationInventors: Melissa Willits, Leonard Walp, Michael Whitlock
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Patent number: 5468507Abstract: A composition comprising a desired flavoring agent in combination with a high percentage of medium chain triglycerides suitable for use as a substitute for naturally occurring sources that can have desired flavors. The composition provides a desired flavor, while providing significantly more healthful nutritive value to a consumer. The composition preferably comprises a very high percentage of the medium chain triglycerides, and can further include one or more of a pigment, a consistency modifying material, an aroma-enhancing material, and one or more fat-soluble vitamins.Type: GrantFiled: July 13, 1993Date of Patent: November 21, 1995Inventor: Al F. Czap
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Patent number: 5455055Abstract: By providing a liquid, vegetable oil-based formulation incorporating a particular flavoring, concentrate or blending agent and placing the formulation in a vessel on which a high pressure, non-throttling pump is attached, a unique, reliable dispensing system is achieved which repeatedly and consistently dispenses the formulation in a wide, uniformly dispersed spray. Preferably, the high pressure pump provides a delivery pressure between about 90 and 110 psig, thereby assuring that the moderate viscosity formulation is dispersed in the desired spray pattern. In addition, the formulation preferably incorporates pure grain ethyl alcohol in addition to vegetable oil and the desired blending agent, concentrate or flavoring.Type: GrantFiled: January 30, 1994Date of Patent: October 3, 1995Inventor: Edwin I. Stoltz
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Patent number: 5431719Abstract: A foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin, an edible oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate, calcium chloride dihydrate, dibasic magnesium phosphate trihydrate and potassium chloride, and water. The lecithin is preferably acetylated lecithin, and the preferred emulsifying agent is monocalcium phosphate and is present in an amount of at least about 1 percent by weight of the composition. In alternative embodiments, mono- and diglycerides, including, e.g., phosphated mono- and diglycerides, are used as substitutes for the lecithin. Medium chain triglycerides are sometimes used with or in place of the edible oil as part of the edible oil component.Type: GrantFiled: March 21, 1994Date of Patent: July 11, 1995Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, George S. Torrey
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Patent number: 5374434Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially 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, antioxidants, preservatives, flavorants, etc.Type: GrantFiled: November 4, 1991Date of Patent: December 20, 1994Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, George S. Torrey
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Patent number: 5296021Abstract: An aerosol-dispensable foodstuffs parting composition for coating cooking surfaces comprising a water-in-oil emulsion containing natural lecithin, refined lecithin or a chemically modified lecithin selected from the group consisting of acylated, preferably acetylated lecithin, hydroxylated lecithin, and acetylated-hydroxylated lecithin, or mixtures thereof; an edible oil; an emulsifying agent; water; and a pressurized, normally gaseous propellant suitable for discharging the composition as an aerosol spray. A procedure for preparing the water-in-oil emulsion comprises mixing together the aforesaid ingredients except the propellant with about 7 to 21% of the total water, to form a concentrate. The remainder of the water and the propellant are added later. The emulsion may also contain one or more of a humectant, a suspending agent, a release agent and a blocking agent.Type: GrantFiled: October 28, 1992Date of Patent: March 22, 1994Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, George S. Torrey
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Patent number: 5215766Abstract: To cover the energy needs of animals, in particular domestic animals, including ruminants, relatively large quantities of fat can be fed in a completely absorbable form without disturbing the animals' digestive processes. The fats are chosen from readily available sources such as lard, tallow, fish oils, and the like, and preferably have the following spectrum of fatty acids:______________________________________ C.sub.4 -C.sub.12 3-5% C.sub.14 1-2% C.sub.16 20-25% C.sub.16-1 1-3% C.sub.18 20-30% C.sub.18-1 35-50% C.sub.18-2 0-1% C.sub.20 1-2% ______________________________________If a selected fat has a melting point below the body temperature of the animal to be fed, the fat is hydrogenated to raise its melting point above the body temperature of the animal and is converted preferably by means of a cold-air crystallization process, into a structure of fine particles of a maximum size of 50 .mu.m.Type: GrantFiled: April 29, 1988Date of Patent: June 1, 1993Assignee: Alifet AGInventor: Werner Schaub
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Patent number: 5204029Abstract: Microcapsules having a solid, fusible shell and a multiplicity of liquid cores. The microcapsules can be made by spray-cooling a water-in-oil type emulsion. The microcapsules, in aggregate, are a dry, free-flowing powder, and can be heated or otherwise processed to release their contents. The microcapsules can be used in food and non-food applications. The core can be any liquid, preferably aqueous, which does not readily dissolve or disperse the shell.Type: GrantFiled: September 25, 1989Date of Patent: April 20, 1993Assignee: Morgan Food Products, Inc.Inventors: Robert Morgan, Peter A. Blagdon
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Patent number: 5156876Abstract: A parting composition for cooking foodstuffs includes a release agent which is a phosphate salt derivative of mono- and di-glycerides of edible fats, oils and/or fat-forming fatty acids, together with an edible oil and a pulverulent blocking agent. The edible oil may be any suitable vegetable or animal oil or shortening, and the blocking agent may be any edible clay, magnesium aluminum silicate, sodium bicarbonate, baking powder, ground limestone, calcium carbonate, calcium or magnesium stearate, flours or edible starches. For example, the blocking agent may comprise cereal flour or cornstarch, or a pharmaceutical kaolin, a food grade benetonite, calcium carbonate, or a mixture of two or more thereof. Preferably, the release agent is a mono-sodium glyceryl oleate phosphate. The composition may also include one or more of water, a suitable suspending agent such as fumed silica, and ethanol; a pressurized hydrocarbon propellant may be added when packaging the composition in a pressurized aerosol container.Type: GrantFiled: October 3, 1990Date of Patent: October 20, 1992Assignee: Creative Products Inc. of RossvilleInventors: Clarence P. Clapp, S. Jack Campbell
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Patent number: 5106639Abstract: A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil, animal fats, fatty acids and mixtures thereof to produce an emulsion, atomizing and drying the emulsion to produce a powdered fat and coating the resulting powdered fat with an enteric coating material thereby producing an enteric coated fatty fodder additive.Type: GrantFiled: February 1, 1991Date of Patent: April 21, 1992Assignee: Korea Food Research InstituteInventors: Nam-Hyung Lee, Chil-Surk Yoon, Heung-man Kim, Byung-Sung Park, Ken-Hong Yoo, Ki-Seung Seong, Duck-Young Kim
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Patent number: 5079028Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.Type: GrantFiled: October 30, 1989Date of Patent: January 7, 1992Assignee: Van den Bergh Foods Co., division of Conopco, Inc.Inventors: Theophil Wieske, Klaus H. Todt, Jan A. De Fexter, Wilhelmus A. Castenmiller
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Patent number: 4985272Abstract: A frying fat having improved anti-spattering behavior due to the presence of a specific phosphatide composition, which phosphatide composition, however, induces only very limited browning on frying. The phosphatide composition is added at a very low concentration level of about 0.01 wt. %. The phosphatide composition used is enriched in PC and PI, at the cost of PE and sugars.Type: GrantFiled: February 9, 1989Date of Patent: January 15, 1991Inventors: Paulus A. M. Grootscholten, Gerrit L. Van Der Schee
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Patent number: 4963376Abstract: Food coating compositions, e.g., sauces, are disclosed which impart desirable brown color and crisp texture to the surface of microwave-cooked foods. These sauces comprise a substantially water-immiscible liquid having dispersed therein effective amounts of a coagulant, and foodstuff which is grindable and exhibits crispness when substantially dehydrated and which has a low affinity for said water-immiscible liquid.Type: GrantFiled: December 21, 1987Date of Patent: October 16, 1990Assignee: Nabisco Brands, Inc.Inventor: Karim Nafisi-Movaghar
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Patent number: 4911942Abstract: A stabilized oil and fat powder comprises one or both of gliadin and glutenin and a oil or fat. The oil and fat may have been partially or all totally clathrated and/or coated with gliadin and/or glutenin.Type: GrantFiled: January 13, 1989Date of Patent: March 27, 1990Assignee: Asama Chemical Co., Ltd.Inventor: Mizuo Yajima
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Patent number: 4906490Abstract: A method for producing granules having natural butter flavor is provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.Type: GrantFiled: January 26, 1989Date of Patent: March 6, 1990Assignee: Cumberland Packing Corp.Inventors: Abraham I. Bakal, Marvin E. Eisenstadt
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Patent number: 4888186Abstract: A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95.degree. F. so that the fat-flavor system comprises free-flowing particles at room temperature. The fat-flavor system is sprinkled onto hot, popped corn wherein the fat melts and the flavoring is adhered to the popcorn producing a flavored popcorn having an even flavor distribution and without a waxy-mouth feel.Type: GrantFiled: April 5, 1988Date of Patent: December 19, 1989Assignee: Brady Enterprises Inc.Inventors: Judith Cooley, Diane Douglas
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Patent number: 4861611Abstract: A fat which comprises a soft fat obtained by fractionation of laurin fat having an iodine value of 30-40, a melting point of not higher than 15.degree. C., and SFI of 10-30 at 5.degree. C., 0-20 at 10.degree. C., 0-10 at 15.degree. C., and 0 at 20.degree. C. A food containing the same is also disclosed.Type: GrantFiled: May 26, 1988Date of Patent: August 29, 1989Assignee: Fuji Oil Company, LimitedInventors: Hideki Baba, Hirokazu Maeda, Akira Kurooka, Atsushi Nago
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Patent number: 4855157Abstract: A process for producing fat powder which comprises contacting a fat or oil in the form of liquid drops in an atomized state with air flow at a low temperature, the fat or oil containing a non-oil soluble natural solid material uniformly dispersed therein.Type: GrantFiled: January 25, 1988Date of Patent: August 8, 1989Assignee: Fuji Oil Company, LimitedInventors: Yoichi Tashiro, Hideki Baba, Kohei Obatake, Hiroshi Sakka, Ichiro Sohara
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Patent number: 4849019Abstract: A pan-releasing oil composition comprises fats and oils and 0.1 to 10 percent by weight, based on the entire composition, of a phospholipid mixture in which the sum total of contents of phosphatidic acid and/or a salt of phosphatidic acid and lysophosphatidic acid and/or a salt of lysophosphatidic acid ranges from 15 to 100 percent by weight based on the weight of the total phospholipids.Type: GrantFiled: April 1, 1988Date of Patent: July 18, 1989Assignee: Kao CorporationInventors: Takuji Yasukawa, Tsutomu Nishide, Daisuke Yasumura
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Patent number: 4654221Abstract: This invention relates to an anti-sticking additive for cooking fats comprising a salt of an oxyacid of phosphorus, or mixtures thereof. The salts are of the formula MX, wherein M comprises an alkali metal, alkali earth metal, mixed alkali-other metal, or ammonium, and X comprises a hypophosphate, orthophosphate, pyrophosphate, polyphosphate, metaphosphate, or other similar anions. The cooking fat composition containing such a salt resists thermal darkening and off-flavor development during use. A method for reducing sticking of food during cooking comprises cooking with a fat composition containing a salt of an oxyacid of phosphorus, or mixtures thereof, as an anti-sticking agent.Type: GrantFiled: December 18, 1985Date of Patent: March 31, 1987Assignee: The Procter & Gamble CompanyInventors: Edward R. Purves, Robert F. Thomas
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Patent number: 4654220Abstract: A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency. Liquid unsaturated triglyceride oils and/or unsaturated fatty acid esters of higher fatty alcohols containing said high-melting glycerides and pyrogenic silica have utility as parting oils for baked goods.Type: GrantFiled: April 7, 1986Date of Patent: March 31, 1987Assignee: Henkel Kommanditgesellschaft auf AktienInventors: Christian Heine, Reinhold Wuest
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Patent number: 4605563Abstract: A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency.Type: GrantFiled: October 19, 1984Date of Patent: August 12, 1986Assignee: Henkel Kommanditgesellschaft auf AktienInventors: Christian Heine, Reinhold Wust
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Patent number: 4547388Abstract: A liquid composition for use as a pan-release agent in bakeries and a method of preparing such composition and depanning baked goods which comprises spraying onto a pan in which dough is to be baked a liquid composition comprising a liquid emulsifier containing monoglycerides, diglycerides, and polysorbate, and a major portion of water. Lecithin may also be added to the liquid composition, as well as certain preservatives. The present invention enables bakery products, particularly yeast-raised bakery products, to be easily released from the pans at the conclusion of the baking process and minimizes the build-up of carbon residue on the surfaces of the baking pans. The liquid composition does not affect the color of the baked dough and has a viscosity suitable for spraying through hydraulic or air pressure spray equipment.Type: GrantFiled: June 12, 1984Date of Patent: October 15, 1985Inventor: Oran L. Strouss
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Patent number: 4543202Abstract: Propellant gas compositions for aerosol products consisting essentially of monochlorodifluoromethane, dimethyl ether and 1-chloro-1,1-difluoroethane, said compositions having a vapor pressure of about 50 to 60 psig at 70.degree. F.Type: GrantFiled: March 23, 1984Date of Patent: September 24, 1985Assignee: E. I. Du Pont de Nemours and CompanyInventors: Philip L. Bartlett, John J. Daly, Jr., John D. Sterling, Jr.
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Patent number: 4528201Abstract: Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.Type: GrantFiled: June 20, 1983Date of Patent: July 9, 1985Assignee: The Procter & Gamble Co.Inventor: Edward R. Purves
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Patent number: 4524085Abstract: Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a decrease in the thermal discoloration of lecithin with no substantial reduction in its anti-sticking properties. This enables the use of lecithin at levels in fats higher than for untreated lecithin to improve the anti-sticking performance of the fat.Type: GrantFiled: November 14, 1983Date of Patent: June 18, 1985Assignee: The Procter & Gamble CompanyInventors: Edward R. Purves, Robert F. Thomas
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Patent number: 4479977Abstract: A clear heat resistant lecithin is produced by acylating lecithin to less than 1.2 mg nitrogen per gram, adjusting the pH to the range of 7.5-9.0 and fluidizing with suitable diluents for use as a release agent for diverse applications.Type: GrantFiled: December 30, 1982Date of Patent: October 30, 1984Assignee: Central Soya Company, Inc.Inventors: Gregory L. Dashiell, William E. Prosise