Pan release agents

Pan release agents—Aerosol and brushed lubricants for cooking skiUets, baking pans, confectionery products, and other food products where liquidity and oxidative stability are beneficial. 

Use As pan release agents for frozen desserts, ice cream, baked goods antibrowning agent for fresh-cut fruits, and vegetable. 

Uses Surfactant w/o emulsifier, wetting agent dispersant lubricant release agent for foods, chocolate, dairy prods. water repellent lubricant release agent in chocolate covered candies, confectioneries vise, reducer for chocolate coatings pan release agent for baking improves taste and texture of fat-ffee foods... 

Polyglyceryl esters of interesterified ricinoleic acid Prqrerdes Lt. bm. highly vise, liq. sol. in edible oils and fats insol. in cold and hot water does not crystallize < > 0 C nonionic Uses Emulsifier, stabilizer, vise, modifter, emulsion stabilizer, pan release agent in foods emulsifier, stabilizer in cosmetics, pharmaceuticals, emulsions release agent... 

Pan release agent Wetting Separation, machineability Stand., hydrolysed, acetylated... 

Uses Vise, modifier in chocolate pan release agent Properties Liq. 100% cone. 

Chem. Descrip. Mono- and diglycerides, polysorbate 60 with BHA, citric acid Uses Food emulsifier, conditioner/softener for yeast-raised baked goods, e.g., bread, rolls pan release agent extends shelf-life in doughnuts Features When sprayed on buns, functions as pan release and minimizes seed loss... 

Uses Emulsifier, stabilizer, vise, modifier, emulsion stabilizer, pan release agent in foods emulsifier, stabilizer in cosmetics, pharmaceuticals, emulsions release agent... 

Like the fluids, the silicone resins form useful release agents and although more expensive initially are more durable. The resin is applied in solution form and the coated surface is then dried and the resin cured by heating for about two hours at 200-230°C. The bakery industry has found a particular use for these materials in aiding the release of bread from baking pans. 

Pan and food release agents. Lecithin-based release agents are employed in many applications such as frozen waffle manufacture, bakery products, pizza baking, and pasta products. Most industrial griddle frying fats are formulated with lecithin, solely for its release functionalities (7). The products may be spray- or brush-applied to achieve a thin film capable of promoting easy release of baked items from pans and belts. Bakery release agents may contain 2-6% lecithin in a variety of oil bases, and they may also be formulated with particulate matter to provide an additional mechanical release. 

The simplest of all food release agents are found in the category of pan oils or griddle greases. These products contain low levels of lecithin (0.5-1.0%). Most of the release action is provided by the mechanical barrier established by hberaUy coating the cooking surface. 

Uses Water repellent, release agent used on paper/paperboard for water-repellent pkg. materials, food pkg., grease-resistant and release paper when used with PVA, release and grease-crawl-resist, paper for industrial release sheets for prep, of plastic laminates, food separators and pan liners, separator sheets for pressure-sensitive tapes and labels, water-repellent coatings and adhesives Regulatoiy FDA approved for food pkg. 

Hazardous Decomp. Prods. Heated to decomp, emits acrid smoke and irritating fumes Uses Release agent, lubricant in bakery pans defoamer in food-contact paper/paperboard food-contact textiles... 

Stearyl/aminopropyl methicone copolymer release agent, ammunition Synthetic wax release agent, asphalt Synthetic wax release agent, bakery pans Hydrogenated sperm oil release agent, bakery prods. 

Chem. Descrip. Compiexed lecithin with vegetable oil Uses Dispersant, dust control agent, pan/moid release agent for foods food emulsifier for w/o emulsions... 

Uses Emollient for cosmetics solubilizer, extender, carrier for pharmaceuticals pan and mold release agent lubricant, moisturizer, solubilizer, extender, vise, modifier, bioavailability enhancer, vehicle, carrier for vitamins, colors, and flavors for nutritional formulas... 

Various fabrication methods can be used in the preparation of controlled-release systems. These methods include molding and extrusion techniques, pan coating, encapsulation, and gellation procedures. The selection of the fabrication process is based on considerations like active agent s stability and solubility, compatibility of agent with other ingredients, desired size and shape of the final system, productivity and cost. 

An oil-in-water emulsion was prepared from coffee aroma incorporated in coffee/vegetable oil (5%-20% w), and water-soluble coffee solids forming the aqueous continuous phase (50%-75% TS). Individual drops of emulsion (nozzle/Nj, 0.4-1 mm core of coffee oil) were sprayed on soluble coffee powder (fluid bed, pan coater), with little water content modification of powder (<4%w). The capsules were attached to the coffee powder surface (0.1%-1% w aroma), that were able to release the aroma only by dissolution in the hot water cup. The film-forming agent may be other supports such as maltodextrin, acacia gum, carbohydrates, tea, or cocoa solids, vegetables. And other flavors may be used, for example, for instant soups. 

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