Low viscosity structured lipid pan release compositions and...

Details Low viscosity structured lipid pan release compositions and... Low viscosity structured lipid pan release compositions and...

A - Human Necessities

21

D

A21D 8/08 (2006.01) A23D 7/00 (2006.01) A23D 9/00 (2006.01) A23D 9/007 (2006.01) A23D 9/013 (2006.01) C11B 3/00 (2006.01) C11C 3/10 (2006.01)

Patent

CA 2418599

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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