Food preparation compositions

A technology for food preparation and composition, used in food preparation, food science, edible oil/fat, etc.

Inactive Publication Date: 2002-05-29
THE PROCTER & GAMBLE COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compacted oils can produce an undesirable de

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0184] The following examples are illustrative of the present invention, but the present invention is not limited thereto. Example 1: Compositions for Food Preparation Containing a Gelled Oil Base

[0185] The following examples illustrate food preparation compositions comprising a gelled oil base. Ingredients and recipe:

[0186] The food preparation composition (approximately 14 kg) of the present invention can be prepared according to the following procedure:

[0187] %wt.

gram

Oil (Crisco® Natural Blend brand, Lot #8344A)

73

10,220

Sunflower oil (Wesson® brand, lot #M8C8)

(Sunflower helps mask the flavor of lecithin and diglycerides)

25

3500

Silica powder (Aerosil® X380 brand from Degussa, lot number

#B06227D)

2

280

[0188] 1. Weigh Crisco(R) Natural Blend into a 5 gallon plastic bucket. Add the sunflower oil and finally weigh in the Aerosil(R) silica. Record the actual amount of ...

Embodiment 2

[0198] 1. Weigh the above four ingredients into a 1 L beaker using a two-place balance.

[0199] 2. Heat the combined ingredients in a 250°F oven for 30 minutes to completely melt the wax.

[0200] 3. Stir with a glass rod so that the four ingredients are thoroughly mixed.

[0201] 4. Quickly crystallize the mixture by pouring evenly onto a 32°F baking sheet (18″ x 26″ x 1″). Maintain this temperature by placing one sheet on top of a second sheet containing the water and ice mixture. Total crystallization 5 minutes.

[0202] 5. Use a rubber spatula to scrape the sample off the pan.

[0203] The final product is pourable at room temperature. Example 3: Food Preparation Compositions Using Hardstock Triglycerides as Suspending Concentrates of Flavor Enhancers

Embodiment 3

0.01

[0205] 1. Weigh all ingredients above except Ribotide(R) into a 1 L stainless steel beaker using a two digit balance.

[0206] 2. Using a Lightnin(R) Series 30 mixer, mix at speed 30 for 2 minutes.

[0207] 3. Slowly add Ribotide(R) to the mixture over a period of 30 seconds and mix for an additional 5 minutes at the same set speed as step 2.

[0208] ingredients

% Composition

grams

Modified frozen egg yolk - Emulsa® brand (Inovatech Canada

company, Lot #W150199)

2.5

7.5

Lecithin - Centrolex® F brand (6450) (Central

Soya, Lot #97363-1-10)

2

6.0

water

35.1

105.3

10% Ribotide® solution

8

24.0

Salt

2

6.0

Potassium sorbate

0.04

0.12

Sodium hexametasulfonate (average chain length 13)

0.15

0.45

Vegetable Oil Crisco Natural Blend (Lot #8344A)

49.96

Add plants in an amount of 150.8g

Oils, oxyacids & dairy...

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PUM

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Abstract

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.

Description

field of invention [0001] The present invention relates to compositions for food preparation, such as cooking oil, cooking spray and shortening compositions, and the use of these compositions in the preparation of food. Background of the invention [0002] Food preparation compositions, such as cooking oils, cooking sprays and shortenings, are used in the preparation of cooked and fresh foods. These cooked foods include, but are not limited to, foods prepared by frying, baking, grilling, roasting, and the like. Conventional food preparation compositions may be applied to cooking utensils, used as a topping for baking, or may be used for marinating, frying or sautéing foods. Typically, conventional cooking oils and shortenings are used to add flavor, texture or color to food, and conventional cooking sprays are used to prevent food from sticking to cooking utensils. [0003] Recipes for food preparation often call for the amount of cooking oil required to cook each serving....

Claims

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Application Information

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IPC IPC(8): A23D9/00A23D7/005A23D9/007A23L27/22A23L27/23
CPCA23V2002/00Y10S426/811A23D7/0053A23L1/228A23L1/229A23D9/007A23L1/2295A23L27/22A23L27/23A23L27/235A23V2200/204A23V2250/1628A23V2200/208A23V2250/1842A23V2250/194A23V2250/182
Inventor N·艾尔-赫瑞R·L·小司瓦尼J·L·杉迪P·Y-T·林D·A·沃尔克J·K·豪维D·V·兹扎克A·L·拉尔
Owner THE PROCTER & GAMBLE COMPANY
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