| 摘要 |
A pan release composition, comprising: from about 60 to about 100 weight percent of an interesterified structured lipid, based upon the total weight of the composition, said structured lipid being an interesterification reaction product of a reactant charge, said reactant charge having between about 25 and about 75 weight percent, based upon the total weight of the charge, of a medium chain triglyceride having fatty acid chains from C6 to C12 in length, reacted with between about 75 and about 25 weight percent, based upon the total weight of the charge, of a long chain edible oil having fatty acid chains of at least C16 in length; and from 0 to about 30 weight percent of a modifier selected from the group consisting of a lecithin, a glyceride, and combinations thereof, based on the total weight of the composition. A method for controlling residue build-up and color darkening on cooking surfaces, utensils and containers during cooking and for easing cleaning thereof after cooking, comprising : providing a medium chain triglyceride having a carbon chain length of between C6 and C12; providing an edible oil having a carbon chain length of between C16 and C22; introducing a reactant charge to a reaction location, the reactant charge including between about 25 percent and about 75 percent by weight of the medium chain triglyceride and between about 75 percent and about 25 percent by weight of said edible oil, based upon the total weight of the reactant charge; interesterifing said reactant charge into an interesterified structured lipid; preparing a pan release cooking composition comprising said interesterified structured lipid; applying said pan release cooking composition to a cooking surface utensil or container; cooking a food product with the cooking surface, utensil or container to which the pan release composition has been applied, said cooking depositing low levels of residue and avoiding dark coloration; and cleaning said cooking surface, utensil or container for removing any residue from said cooking. |
