http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2027279-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7871c79fdbab9e3772f0495de8c68b57 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate | 1990-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b59477e9b385cb98bcb782b29bd16cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fc31c0c60fb5cb6eaa0d394ddefcc9c |
| publicationDate | 1991-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2027279-A1 |
| titleOfInvention | Parting Composition for Cooking Foodstuffs |
| abstract | 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 pul-verulent blocking agent. The edible oil may be any suitable vegetable or animal oil or shortening, and the blocking agent may be any edible clay, magnesium aluminum silicate, sodium bicarbonate, baking powder, ground limestone, calcium carbonate, calcium or magnesium stearate, flours or edible starches. For example, the blocking agent may comprise cereal flour or cornstarch, or a pharmaceutical kaolin, a food grade bentonite, calcium carbonate, or a mixture of two or more thereof. Preferably, the release agent is a mono-sodium glyceryl oleate phosphate. The composition may also include one or more of water, a suitable suspending agent such as fumed silica, and ethanol; a pressurized hydrocarbon propellant may be added when packaging the composition in a pressurized aerosol container. The parting composition of the invention shows resistance to darkening and maintaining of superior anti-stick, i.e., parting, characteristics even at high cooking temperatures, up to 450°F or 500°F (232.2°Cor 260°C). |
| priorityDate | 1989-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.