Low viscosity structured lipid pan release compositions and methods
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United States of America Patent
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Sep 21, 2004
Grant Date -
Sep 18, 2003
app pub date -
Mar 18, 2002
filing date -
Mar 18, 2002
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Abstract
Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications.
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