Abstract: A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110.degree. F. and a maximum of 78% at 92.degree. F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.

Abstract: A dry, protein-free coffee whitener comprises a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter. The fat is stabilized with a degraded and chemically modified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic character in an amount sufficient to provide said concentrate with a starch derivative to fat ratio in the range of 0.05-0.3 to 1. A method of preparing the stable, dry, protein-free coffee whitener comprises forming a liquid emulsion concentrate comprising water and the stabilized edible fat and drying the liquid emulsion concentrate.

Abstract: The present invention provides release agent compositions which are particularly useful for frozen food products and to methods for using such compositions in relatively low temperature environments. In accordance with one embodiment of the invention, the release agent compositions comprise one or more oils which remain liquid when held at a temperature of below about 0.degree. F. for at least 24 hours, and are characterized by having a relatively high degree of unsaturation, for instance above about 80 weight percent. Suitable oils for the first mentioned component of the inventive compositions include almond oil, apricot kernel oil, safflower seed oil, walnut oil, cherry kernel oil, grape seed oil and the like and mixtures thereof. The oil component is blended with lecithin in one embodied form, and with lecithin and white mineral oil of specified grade having a Saybolt viscosity at 100.degree. F. of at least about 250.

Abstract: A process for preparing beads of fat comprising:(a) melting a fat at a temperature below about 175.degree. F.;(b) cooling the melted fat to a temperature about 3.degree.-8.degree. F. below the clear point of the fat;(c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b);(d) forming the melted fat containing the solids into drops; and(e) cooling and collecting the drops.

Abstract: A liquid composition for use as a pan-release agent in bakeries and a method of preparing such composition and de-panning 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.

Abstract: A component for parting oils or releasing agents for baked goods that can be used as substitute for natural, hardened sperm whale oil in parting oils for baked goods, comprising a synthetic wax ester of:(a) a mixture of C.sub.12 -C.sub.20 -fatty acids having an iodine number of 48-96 and a content of C.sub.16 -C.sub.18 -fatty acids of at least 90%; with(b) a mixture of C.sub.12 -C.sub.20 -fatty alcohols having an iodine number of 50-95 and a content of C.sub.16 -C.sub.18 -fatty alcohols of at least 90%,said synthetic wax ester having an iodine number of 40-110; a saponification number of about 110; an acid number of less than 1; an hydroxyl number of 5 or less; and a solidification range of from 10.degree.-30.degree. C. The parting oils for baked goods contain from 20% to 60% by weight of the above wax ester and from 80% to 40% by weight of edible liquid triglycerides of natural fatty acids with a polyene content as low as possible.

Abstract: A melt-coated preparation comprising sorbic acid particles and a coating agent composed mainly of a solid fat, at least 80% by weight of the sorbic acid having a particle diameter greater than 80 microns to about 150 microns, and the amount of the sorbic acid being about 0.9 to 2 times the weight of the coating agent.

Abstract: Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution in the presence of a latent gas and which is characterized by a bulk density within the range of 3 to 25 pounds per cubic foot and, additionally in the case of solid foodstuffs, grinding the mixture to effect powdering.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.

Abstract: A composition and method for making a cooking vessel release paste containing 50 parts by weight of a clear flour, from 23-30 parts by weight of soybean flour, from 118-140 parts by weight of a liquid hydrogenated vegetable oil, from 95-110 parts by weight of a vegetable shortening and from 5-10 parts by weight of lecithin.

Abstract: A method and composition for preparing a stable clear liquid release agent comprising at least two oils of an animal or vegetable fat and from about 0.25 to 2.0 percent by weight polysorbate 80 in which the oil present in a major portion is a liquid at room temperature and the oil present in a minor portion is a solid at room temperature. The method comprises forming a uniform mixture by agitating the oils at a temperature on the order of 74.degree. C. followed by rapidly and uniformly chilling the mixture with agitation to at least about 25.degree. C. and working the chilled mixture. Preferably the mixture is pre-cooled and homogenized prior to the rapid chilling step. Further, after the rapid chilling step the resultant blend is packed with CO.sub.2 propellant to yield an environmentally safe aerosol product. The resultant blend of oils presents a brighter and clearer appearance and is less susceptible to separation than conventionally blended oil mixtures.

Abstract: The inclusion of 7.5 to 25 percent by weight of ethyl alcohol (190.degree.-200.degree. proof) in lecithin-vegetable oil and hydrocarbon propellent compositions lowers the viscosity, provides a uniform one phase system, and renders high concentrations of lecithin compositions suitable for dispensing from aerosol containers in a clear, non-foamy form. Such compositions which contain relatively higher concentrations of lecithin may be used by the consumer in proportionally lesser amounts to achieve the same anti-stick properties or basting properties associated with the presently available products containing lower lecithin concentrations.

Abstract: A pump dispensable lecithin-based pan spray composition comprising lecithin in an essentially anhydrous vehicle free of mineral oil and consisting essentially of a monohydric alcohol having 2 or 3 carbon atoms and vegetable oil in proportions providing pump sprayable consistency.

Abstract: A composition for popping corn and method of use, characterized by a hydrogenated edible vegetable oil comprised primarily of C.sub.16 -C.sub.18 triglycerides with a melting point above 122.degree. F., which has been liquefied to allow for the homogeneous inclusion of salt of particle size finer than 100 mesh, and coloring and flavoring additives, which is then chilled to a flaked or powdered free flowing solid. The composition and method accomplish the objectives of elimination of smoke, fume, and spill hazard, overloading of overhead venting systems with excessive oil accumulation in the popping operation, elimination of charring and formation of tars in the popping equipment, and providing a simpler method for conducting commercial popping operations.

Abstract: A pump dispensable lecithin-based pan spray composition comprising lecithin in an essentially anhydrous vehicle comprising white mineral oil and vegetable oil and ethanol or isopropanol in proportions providing a Saybolt viscosity at 100.degree. F. of less than 165, to be of pump sprayable consistency.

Abstract: The inclusion of 1 to 15 per cent by weight of pure ethyl alcohol (190.degree. - 200.degree. proof) in lecithin-vegetable oil compositions lowers the viscosity, provides a uniform one phase system, and renders high concentrations of lecithin compositions suitable for dispensing from non-aerosol, squeeze or spray bottles. Such compositions which contain relatively higher concentrations of lecithin may be used by the consumer in proportionally lesser amounts to achieve the same anti-stick properties or basting properties associated with the presently available products containing lower lecithin concentrations.

Abstract: A method for preparing a stable clear liquid release agent consisting of forming a uniform mixture of oils by agitating the oils at a temperature on the order of 74.degree. C followed by uniformly chilling the mixture with agitation to at least about 25.degree. C and working the chilled mixture. Preferably the mixture is precooled and homogenized prior to the rapid chilling step. The resultant blend of oils present a brighter and clearer appearance and is less suceptible to separation than conventionally blended oil mixtures.

Abstract: A non-aqueous lubricant which is adapted for use with food-handling machinery. It comprises white mineral oil as the principal constituent and a minor proportion of a fatty amide.

Abstract: A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.

Abstract: An improved method for manufacturing a feed supplement for ruminants in which lipids are encapsulated in a protective protein-aldehyde complex coating which includes the steps of forming an emulsified product in which particles of lipid material are surrounded by protein, treating the emulsified product with an aldehyde and allowing a gel to form, contacting the gel with an effective amount of an acid constituent to affect syneresis, and thereafter recovering the concentrated gel constituent. The gel can thereafter be dried to form a free-flowing particulate composition.

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.

Abstract: Manufacturing a fatty concentrate by emulsifying vegetable or animal fat heated to a temperature between 20.degree. and 40.degree. C in the medium of a protein or carbohydrate adsorbent. The adsorbent used serves to build up a protective coating on the particles of the fat being emulsified. The fat emulsion with the adsorbent is subjected to drying.