Cleaning compositions and methods for reducing burnt-on food and oil residues

摘要

Disclosed herein are compositions comprising a solubilizing agent for the removal of burnt-on, cooked-on, baked-on, dried-on and charred organic food and oil residues from surfaces comprising alcohol, a coupling agent, water, an anti-deposition agent, a pH buffer and a surfactant system that preferably includes a fermentation supernatant, where the supernatant contains essentially stress proteins. Further enclosed are methods of cleaning for ovens, industrial cooking equipment and the like.

主权项

1. A method of reducing the formation of carbonization and caramelization of organic food or oil residues on a surface, the method comprising:
prior to cooking over the surface, applying to the surface a composition comprising:
at least one surfactant;an anti-deposition agent selected from the group consisting of hydrogen peroxide, citric acid, acetic acid, phosphoric acid, sulfuric acid, and a combination thereof; anda protein component comprising yeast proteins and polypeptides selected from the group consisting of heat shock proteins and polypeptides; and stress proteins and polypeptides; wherein the yeast proteins and polypeptides are obtained from fermenting yeast cells and subjecting a mixture obtained from the yeast fermentation to stress; subsequent to cooking over the surface, cleaning the surface with the composition; and repeating the application; whereby the formation of carbonization and caramelization of organic food or oil residue on the surface is reduced.