Low temperature release agent compositions particularly useful for frozen food products

Abstract

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 DEG 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 DEG F. of at least about 250. Further, optional additives may be included in the release agent compositions to minimize undesired adhesion between contacting material surfaces such as frozen food products and associated processing or conveying equipment. Accordingly, the unique release agent composition remain substantially liquid even when stored at below freezing temperatures for relatively long periods of time. Moreover, the inventive compositions produce a more uniform coating on applied surfaces when compared with conventional release agents owing to the unique anti-congealing and anti-hardening characteristics of the novel compositions.

Inventors

• 👤 Harold W. Hanson, Jr.
• 👤 Cody Munhofen

Bibliographic Details