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| Number | Title | Issue Date |
| 7247334 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods 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 rela... | 07/24/2007 |
| 7101581 | Food product and related method A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The foo... | 09/05/2006 |
| 7078069 | Sprayable cookware release composition with reduced heat induced browning A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids... | 07/18/2006 |
| 7037550 | Sprayable cookware release composition with fractionated oil and method of preparing food item A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fract... | 05/02/2006 |
| 6905722 | Sprayable cookware release composition with reduced heat induced browning A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids... | 06/14/2005 |
| 6793959 | Low viscosity structured lipid pan release compositions and methods 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 ... | 09/21/2004 |
| 6749874 | Pan spray formulation and delivery system 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 miscibl... | 06/15/2004 |
| 6613376 | Storage stable pan release coating and cleaner 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 i... | 09/02/2003 |
| 6517884 | Water and oil containing emulsion The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is pr... | 02/11/2003 |
| 6403144 | Food preparation compositions 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 flavo... | 06/11/2002 |
| 6365211 | Cooking aid with reduced foaming 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, ar... | 04/02/2002 |
| 6210743 | Method of making food release compositions 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 ... | 04/03/2001 |
| 6123977 | Food spray containing grape seed oil 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 poin... | 09/26/2000 |
| 6113970 | Lecithin based spray product 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 a... | 09/05/2000 |
| 5849595 | Method for monitoring the effects of chemotherapeutic agents on neoplasmic media A method for monitoring the effects of a chemotherapeutic agent on a neoplasm medium. The method is premised on the discovery that chemotherapeutic agent, such as retinoic acid, affects the fluorescence spectroscopy of neoplasmic media and that such diffe... | 12/15/1998 |
| 5817356 | Preparation of pastas According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold wa... | 10/06/1998 |
| 5736175 | Chewing gums containing plaque disrupting ingredients and method for preparing it The present invention is directed towards chewing gums and the preparation thereof containing a plaque disrupting mixture or emulsion. The plaque disrupting mixture or emulsion comprises a surfactant and a polydimethyl siloxane insoluble in said surfactan... | 04/07/1998 |
| 5650185 | Non-Aerosol, uniform spray dispersion system for oil-based products 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 sys... | 07/22/1997 |
| 5626893 | Method of treating a divided cheese product for anticaking An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cultures. This antica... | 05/06/1997 |
| 5624690 | Controlled release of metered quantities of finely divided solids with a venturi nozzle and regulated control The invention relates to a process and apparatus for the controlled release of metered quantities of finely divided solids with one or more regulated venturi nozzles for the purpose of applying lubricant or separating compound to the stressed surfaces of ... | 04/29/1997 |
| 5567456 | Food release compositions with organic fluidizing agents 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 th... | 10/22/1996 |
| 5472482 | Dilutable liquid surfactant composition useful as release aid and glaze extender 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 dilut... | 12/05/1995 |
| 5455055 | Non-aerosol, uniform spray dispersion system for oil-based products 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 sys... | 10/03/1995 |
| 5431719 | Non-aerosol foodstuffs parting composition 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 chl... | 07/11/1995 |
| 5374434 | Food release compositions 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, hydr... | 12/20/1994 |
| 5356650 | Process for producing solid honey There is disclosed a process for producing solid honey wherein pure honey is subjected to dehydration in a vacuum evaporator with gradual temperature rise in a temperature range from ordinary temperature to 40°-90° C. within about one hour. The resultan... | 10/18/1994 |
| 5334404 | Process for transferring images of edible paste onto baked pastry sheets The invention is a method for effectively transferring finely detailed images in edible pastes onto pastry shapes for decorative pastry dough that may be shaped into decorative pieces for various effects. The method comprises a first step of transferring ... | 08/02/1994 |
| 5296021 | Aerosol-dispensable foodstuffs parting composition 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, preferabl... | 03/22/1994 |
| 5270064 | Encapsulated food product with readily removable capsule An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the capsule and edible core. The capsule is fabricated to facilita... | 12/14/1993 |
| 5176922 | Press for making pizza beds A press for making pizza beds includes a mold plug having a plurality of pressure rings fitting telescopically and being guided within one another. Double-acting cylinders sequentially actuate the rings from the innermost one to the outermost one to act o... | 01/05/1993 |
| 5156876 | Parting composition for cooking foodstuffs 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 ed... | 10/20/1992 |
| 5118515 | Preventing sticking of stacked food products A relatively uniform distribution of discrete, separate particles of edible powder such as starch or flour that adhere to the surface layer of the tortilla is used to prevent sticking of tortillas, one to another, when stacked in a package. A resilient fo... | 06/02/1992 |
| 4985272 | Fat-containing compositions having a low phosphatide content 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 conce... | 01/15/1991 |
| 4849019 | Pan-releasing type oil composition 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 lysophosphat... | 07/18/1989 |
| 4839183 | Method of producing a sliced meat product A meat product which can be easily handled and portioned when cool, but separates into individual slices of meat when warmed is produced by mixing a temperature sensitive binder when such binder is in warm, substantially liquid form with a plurality of sl... | 06/13/1989 |
| 4654220 | Parting oils for baked goods and method of preparation 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 (C14 -C24) melting above 50° C. (A) and from 0.2%... | 03/31/1987 |
| 4654221 | Anti-sticking compositions 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... | 03/31/1987 |
| 4555411 | Process for producing a reduced fat spread There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an... | 11/26/1985 |
| 4547388 | Pan release agent and its preparation 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 cont... | 10/15/1985 |
| 4543202 | Aerosol propellant compositions 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° F.... | 09/24/1985 |
