FOOD PREPARATION COMPOSITIONS

Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Description: FOOD PREPARATION COMPOSITIONS FIELD OF THE INVENTION The present invention relates to food preparation compositions such as cooking oil, cooking spray, and shortening compositions, and to the use of such compositions in preparing foods. BACKGROUND OF THE INVENTION Food preparation compositions, such as cooking oils, cooking sprays, and shortenings are used in the preparation of cooked and fresh foods. Such cooked foods can mclude, but are not limited to, foods prepared by frying, baking, broiling, roastmg, and the like. Conventional food preparation compositions can be applied to the cooking utensils, used as ingredients m baking, or can be used in mannating, frying, or sauteeing foods. Typically, conventional cooking oils and shortenings are employed to add flavor, texture, or color to food, and conventional cooking sprays are used to prevent sticking of the food to cooking utensils. Recipes for food preparation often call out a desired level of cooking oil per amount of food being cooked. In order to achieve the desired effect of flavor and non-stick behavior, high levels of cooking oil a-e generally required. Such high levels of cooking oil result in high calonc intake due to the transfer of oil to the food being cooked Further, such quantities of oil can result in splatter and mess in food preparation. Flavored food preparation compositions, such as flavored cooking oils and cooking sprays, are commercially available Such cooking sprays are generally not effective m transferring flavors and imparting desired texture to the cooked food; such cooking sprays can also cause excessive browning of the cooked food Such cooking oils, while somewhat effecm e in transferring fla\ or to cooked food typically add undesirable caloric content to the food "Compact oils" can be used m reduced amounts for cooking applications Because less of the compact oil is needed for cooking, the cooked food products can contain fewer calories than those foods cooked ith traditional oils Compact oils can also contain anti-stick agents that prevent food from sticking to utensils during cooking Howe\er compact oils can produce an undesirable degree of foaming when used for pan and deep frying applications Accordingly, it would be desirable to provide a food preparation composition which imparts improved taste and texture to cooked foods relative to the taste and texture provided by conventional food preparation compositions, yet which can be used in reduced amounts (accordingly providing fewer calories and less fat) relative to com entional food preparation compositions (e g less than the amount of cooking oil called out in a recipe) Additionally, it would be desirable to provide a compact oil that can be used for pan and deep frying applications without an undesired degree of foaming In addition, it would be desirable to have such a food preparation composition which can be used as a spray for releasmg food from utensils, as an ingredient for cooking and baking, and which can be used to enhance the flavor of non-cooked foods It would also be desirable to provide a food preparation composition which minimizes splatter during cooking, which provides easy release of cooked materials from utensils for easy clean-up, and which provides flavor and texture enhancement of cooked foods without adding an excessive amount of caloπes to the cooked food It would also be desirable to provide a food preparation composition that browns food to a desired level but that does not brown food excessively as do some cookmg sprays In addition, it would be desirable to provide a food preparation composition that does not exhibit an unacceptable degree of foaming when used for pan or deep frying SUMMARY OF THE INVENTION Applicants have mvented a food preparation composition that delivers full fat taste and texture to cooked food, yet imparts a reduced number of caloπes to the food relative to conventional food preparation compositions In addition, the food preparation composition does not exhibit an unacceptable degree of foaming when used for pan or deep frying The food preparation composition also has excellent anti-stick, anti-splatter, and controlled browning properties The food preparation composition of the present invention comprises (a) at least one anti-stick agent, (b) at least one flavor enhancing agent, and (c) at least one anti-foam agent Preferably, the food preparation composition also compnses at least one edible oil and can also contain a mouthfeel agent, such as an oxoacid and/or a diglycende A preferred anti-snck agent compnses lecithin, a silica compound, or mixtures thereof Nucleotide flav or enhancers are the preferred flav or enhancing agents, with disodium guan late, disodium inosinate. and mixtures thereof being especially preferred A preferred anti-foaming agent comprises a silica compound, a si cone polymer, especially polydimethylsiloxane. or mixtures thereof The edible oil of the present inv ention can include an oil base comprising tπglyceπdes, such as vegetable oil The oil base can also comprise diglyceπdes or mixtures of diglyceπdes and tπglycendes Alternatively, the composition can have a base comprising a fat substitute, such as a polyol polyester (e g sucrose polyester such as olestra ), or a combination of tπglyceπde oil and polyol polyester The composition can comprise less than about 60%, more particularly less than about 35%, and in some embodiments less than about 10% water Water can be added to make soluble some of the flavor agents and relatively small amounts of flavor precursors such as alpha amino acids, reducmg compounds, and v itamins The food preparation composition can further compnse a flavoring agent or enhancer Preferred flavoring enhancers include nucleotide flavor enhancers such as disodium guanylate, disodium inosinate, and mixtures thereof Other suitable flavoring agents or enhancers can also be used. The food preparation compositions of the present mvention enhance the natural, inherent flavor of the food without the necessity of adding a dominant flavoring, which can be the case with conventional butter flavored sprays and spice flavored cooking oils Accordingly, the food preparation compositions of the present invention can preferably be used to bring out the natural flavor of food However, in some embodiments, they can be used with other flavor ingredients to provide specific desired flavoring (e.g., butter, olive oil, fried flavor notes, spicy, tangy, lemon, garlic, herb ) The compositions of the present invention, when used as a replacement for conventional cooking oils, can be used at an amount of up to about 3/4 of the level (weight or volume) of typical cooking oils per unit weight of food to be cooked, and more preferably at up to about 2/3 of the level, and still more preferably at up to about 1/2 the level In one embodiment, the compositions of the present invention can be used at from about 1/4 to about 1/2 of the level of typical cooking oils Further, at such reduced levels the compositions provide non-stick cooking benefits, better browning of food and controlled browning of the food preparation composition, less splattering when cooking, exhibits an acceptable degree of foaming, enhanced food flavor, and a desirable cooking aroma, but with a lower calone content. Accordingly, the compositions of the present mvention avoid the trade-off made in conventional food preparation compositions between flavor and texture on the one hand, and low calone health benefits on the other hand Additionally, foods cooked with the reduced amounts of the compositions of the present mvention have enhanced flavor and texture relative to the same foods cooked in a greater amount of conventional food preparation compositions Accordingly, m one embodiment of the present invention, an article of commerce compnses a food preparation composition, a contamer for containing the composition, and a set of instructions associated w ith the container The set of instructions direct the user to use an amount of the food preparation composition hich is less than an amount of food preparation composition called for in a recipe or amount normallv used The instructions can direct the user to use up to about 3 4. more particularly up to about 2 3, still more particularly up to about 1 2 and in one embodiment from about 1/4 to about 1 2 of the amount of food preparation composition called for in a recipe or amount normally used The set of instructions can be printed material attached directly or indirectly to the container, or alternatively, can be printed, electronic, or broadcast instructions associated with the container When si cone polymer is used in the composition as an anti-foam agent, the set of instructions can also direct the user to use an amount of the food preparation composition such that the level of sihcone polymer present in the finished food product does not exceed FDA guidelines of lOppm (see 21 C F R 173 340) The food preparation composition of this invention is suitable for reducing fat in the diet, as it can be used in amounts of about one-half or less as compared to customary amounts used for digestible tnglyceπde fat The food preparation composition can have a foam score of less than about 30, an egg stick score of from about 7 to about 10, a bread release score of less than about 4, a splatter score of less than about 4, and a browning score of less than about 30. preferably from about 5 to about 23 The food preparation composition can be used in all applications that call for salad and cooking oil such as stove top cooking (pan frying, sauteing stir frying etc ), baking, and as an ingredient m recipes that are not cooked (salad dressing, mayonnaise) The food preparation composition is not only useful as a replacement for salad and cooking oils, but it can also be used to formulate other edible fat products such as, but not limited to, shortening, peanut butter, peanut spread, mayonnaise, sauces, gravies, margarine, health bars, snacks, beverages, ice cream, yogurt, cake mix, frosting, donuts, baked goods (e g , breads and muffins), cheese, and cheese spreads The present invention can also be provided in the form of a shortening A typical shortening contains liquid tnglyceπde oil, an intermediate melting fraction tπglyceπde (IMF), a small amount of hardstock tnglyceπde and an emulsifier such as a monoglyceπde The compositions of the present invention can replace all or part of the liquid tnglyceπde oil and some of the intermediate melting fraction tnglyceπde and hardstock tπglycende A shortening of this composition can be used at reduced levels relative to conventional shortening m all applications m which shortening is typically used Food will not stick to pans and there will not be excessive foammg in frying applications Because the present invention can be used at lower levels than conventional shortenings, the present invention provides the added benefit of reduced calone/reduced fat relative to conventional shortenings In a preferred embodiment, the food preparation composition is delivered in the form of a stable gel, which is formed from the oil base First, between about 1 5% and about 2 2%, preferably about 1 8% to about 2%, silica is added to the oil base Preferably, a silica havmg less than about 3 5% moisture is used, silicas having higher moisture content can produce a final product which is too thick at room temperature The silica is thoroughly mixed with the oil base, with the mixture being agitated until the silica is completely dispersed Next, the mixture is homogenized using a high shear mixer, such as a Gau nS mixer, preferably at pressures of at least about 2000psι The mixture is then cooled to from about 70°F to about 80 : F to minimize oxidation Additional ingredients, such as flav or enhancing agents, lecithin, and sihcone polymer can then be added and thoroughly mixed until homogenous The flavor enhancing agents are preferably ground to a relatively small particle size to enhance suspension of the particles in the oil carrier The flavor enhancing agent particles can be ground to an average particle size of less than about 30 microns, more particularly less than about 20 microns, and in one embodiment less than about 10 microns for suspension in the matrix The entire process from initial mixing of the silica and base oil through the addition of the additional ingredients is preferably performed under an inert atmosphere, such as a nitrogen atmosphere, to protect against oxidation Splatter scores for the food preparation composition of the present invention can be less than about 4 grams, preferably less than about 2 grams, and more preferably less than about 0 5 grams for chicken when analyzed according to the Splatter Test Method described m the Test Methods section herem Splatter scores of less than about 2 grams, preferably less than about 1 gram, more preferably less than about 0 3 gram, and still more preferably less than about 0 15 gram can be obtained for mushrooms when analyzed according to the Splatter Test Method herem For potatoes, splatter scores of less than about 1 gram, preferably less than about 0 5 gram, most preferably less than 0 1 gram, and still more preferably less than about 0 08 grams can be obtained when analyzed according to the Splatter Test Method herem. The food preparation compositions of the present invention can have an egg anti-stick score of greater than about 7, preferably more than about 8, more preferably more than about 9, and most preferably more than about 9 5 analyzed according to the Egg Stick Measurement Method descnbed in the Test Methods section herem Bread release scores for the food preparation composition of the present mvention can be less than about 4 grams, preferably less than about 2 grams, more preferably less than about 1 gram, and most preferably less than 0 5 grams when analyzed accordmg to the Bread Release Test Method descnbed in the Test Methods section herem. The food preparation composinons of the present invention preferably have foammg scores of less than about 30 mm, more preferably from about 5 mm to about 30 mm, even more preferably from about 0 mm to about 5 mm, and most preferably about 0 when analyzed according to the Pan Foammg Test Method descnbed in the Test Methods section. Browning of the food cooked in the food preparation composition of the present mvention and or browning of the food preparation composition itself is desirable as it leads to an appealmg color and adds brown notes to the taste of the food Excessive browning of either the food or the food preparation composition itself, however, is not desirable as too dark food is aesthetically not pleasmg and can lead to the food preparer under cooking the food. Consumer testing with v aπous foods and test cooking composinons have shown that consumers prefer cooking compositions w hich produce browning scores of from about 5 to about 23 when anal zed according to the Browning Test Method described in the Test Methods section herein DETAILED DESCRIPTION OF THE INVENTION DEFINITIONS As used herem. all percentages (%) are by weight, unless otherwise indicated As used herein, the term "food preparation composition" refers to compositions useful in preparing cooked and un-cooked foods, including but not limited to cookmg oils, cookmg sprays, shortenings, sauces, margarine and spreads, seasonmg compositions, salad dressings, and marinades. As used herein, reference to "instructions in association with" or "instructions associated with" a container means the instructions are either pnnted on the container itself, on a label on or attached to the container, or presented m a different manner including, but not limited to, brochures, prmted advertisements, electronic advertisements, broadcast or internet advertisements, or other advertisements, so as to communicate the set of instructions to a consumer of the composition m the contamer. As used herem, the term "oil" refers in general to pourable (at room temperature) edible oils derived from animals or plants, mcludmg but not limited to fish oils, liquefied animal fats, and vegetable oils, including but not limited to corn, coconut, soybean, olive, cottonseed, safflower oil, sunflower oil, canola, peanut oil, rice bran oil, corn fiber oil, grape seed oil, and combmations thereof (hydrogenated, non- hydrogenated, and partially hydrogenated oil). The oil can compnse a liquid, or a combmation of liquid and solid particles (e.g., fat particles in a liquid base). Other oils can include diglyceπdes, either 1,2-diacyl glyceπdes with fatty acids estenfied on the first and second hydroxyl groups of glycerin or 1,3-dιacyl glyceπdes with fatty acids estenfied on the first and third hydroxyl groups of glycerin. The 1,3-dιacyl glyceπdes are most preferred. Suitable oil earners compπsmg diglyceπde are disclosed in U.S. Patent Nos. 4,976.984 and 6,004,611, as well as European Published Application Nos. EP 378,833 A2 and EP 836,805 Al, all herein incorporated by reference. In addition, the term "oil" includes fat substitutes, which can be used alternatively or in combmation with animal and/or plant oils. A suitable fat substitute is sucrose polyester, such as is available from the Procter & Gamble Co. under the trade name OLEAN®. The following U.S. Patents disclose fat substitutes, and are incorporated herem by reference: US 4,880,657 issued November 14, 1989; US 4,960,602 issued October 2, 1990; US 4,835,001 issued May 30, 1989; US 5,422, 131 issued January 2, 1996. Other suitable fat substitutes mclude SALATRIM® brand product from Nabisco and various alkoxylated polyols such as those descnbed in the following U.S. Patents incorporated herem by reference- 4,983,329; 5, 175,323; 5,288,884; 5,298,637; 5,362,894; 5,387,429; 5,446,843, 5,589,217; 5,597,605; 5,603,978; and 5,641,534. As used herem, the term "compact oil" refers to an oil which can be used m reduced amounts, in comparison to traditional cookmg oils, for cooking applications. Generally, the quantity of compact oil required can be about 3/4 or less of that amount required for cookmg with traditional cookmg oil As used herein, the term "diglyceπde" refers to esters of glvcerol and fatty acids in which any two of the hvdroxyl groups of the glvcerol have been estenfied with fatty acids The fatty acids may be the same or different As used herein, the term "dairy diglyceπde" refers to the diglyceπde fraction resulting from the enzymatic or chemical hvdrolvsis of a dairy food such as milk, cream, butter, or cheese As used herem the terms "oxoacid" and "alpha keto acid" refer to a compound with the general structure R - C - C - O H I I I I O O where R can represent hydrogen or a large variety of alkyl groups, saturated or unsaturated, linear or branched, optionally substituted by hydroxy, ammo, phenyl, hydroxy-phenyl, carboxy, mercapto, methylthio, guamdino, and other groups For instance, R can be a hydrocarbon cham, including straight and branched, preferably a hydrocarbon cham having from about 3 to about 10 carbon atoms As used herem, the term "lecithin" is a generic name for a class of phospholipids which are mixed esters of a polyhydπc alcohol (usually but not always glycerol), which is estenfied with fatty acids and with phosphoπc acid The phosphonc acid is, m turn, combined with a basic nitrogen-containing compound such as choline, seπne or ethanolamme or with non-mtrogen containing compounds such as mositol The term "lecithin" includes conventional lecithins, acylated (mcluded acetylated) lecithins, and other suitable lecithin or lecithin-like compounds such as de-oiled lecithin, lysolecithins, phosphatidyl glecerol, diphosphatidyl geycerol, plasmalogen, phosphatidic acid and its salts, lysophosphatidic acid and its salts, and chemically and or thermally rearranged lecithins such as a phosphatidal cholme where one of the methyl groups on the quarternary nitorgen had been transferred to the phosphate group to form of a phosphate methyl ester, and mixtures thereof As used herem, the term "nucleotide flavor enhancer" includes 5'-nbonucleotιdes and their corresponding derivatives, such as salts thereof THE FOOD PREPARATION COMPOSITION The food preparation compositions of the present invention, when used at reduced levels compared to conventional cookmg oils, provide taste and texture in cooked foods (savory food flavor, reduced oily/greasy moufhfeel, moistness, and cπspmess) which is as good as or better than that provided by conventional cookmg oils Furthermore, the food preparation compositions of the present mvention reduce stickmg of food to utensils for easy clean-up The food preparation composinons of the present invention provide anti-stick benefits which can be better than those provided by convennonal cookmg oils, and which can be comparable to those prov ided by con entional pan sprays (stick performance measured using the egg stick and bread release methods prov ided below ) The food preparation compositions of the present invention also prov ide acceptable levels of foaming Compositions that foam too much can foam over and allow oil to foam ov er the sides of a cooking v essel such as a frying pan or deep fryer The food preparation compositions of the present invention can also prov ide better browning during cooking than is provided by conventional oils but without any of the over-browning that is sometimes provided by conventional cookmg sprays, and exhibit less splattering than is typically exhibited by conventional cooking oils The food preparation composition of the present invention can be used in a variety of food types, including but not limited to eggs, potatoes, chicken, beef, pork, mushrooms, cake, cookies, salad dressing, and muffins Further, because the present invention can be used at lower levels than conventional cookmg oils, the present invention provides the added benefit of reduced calorie/ reduced fat relative to conventional cookmg A Anti-Stick Agent The food preparation composition of the present mvention can comprise an anti-stick agent, such as lecithin or modified lecithin (such as acetylated lecithm) for reducing the tendency of food to adhere to cooking utensils, and to provide browning The composition can compnse up to about 20% lecithin, more particularly up to about 15% lecithin, still more particularly up to about 10% lecithin, and in one embodiment between about 0.5% and about 7% lecithm, more preferably between about 0.5% and about 4% lecithin. A suitable lecithm is commercially available from the Central Soya Co., as CENTROPHASE® 152 brand A suitable acylated lecithin is the acetylated lecithin commercially available from the Central Soya Co as CENTROPHASE® HR brand. Other suitable lecithm or lecithin-like compounds which can be used include de-oiled lecithm, lysolecithms, phosphatidic acid and its salts, and lysophosphatidic acid and its salts Suitable lecithins can include those disclosed in U S Patent Numbers 4,849,019; and 5,362,892; as well as m European Published Applications EP 287,281 Al and EP 495,510 A3, incorporated herein by reference. A preferred phosphatidic acid salt composition is descnbed m U S. Patent Number 5, 183,750 as well as m European Published Application 399,544 Al, both of which are herem incorporated by reference The phosphatidic acid salt is made by the enzymatic hydrolysis of lecithm and can be used at concentrations as low as 1%, preferably less than 0.6% in food preparation compositions of this mvention. The use of a silica compound, such as silicon dioxide, can also impart anti-stick properties to the food preparation composition Especially preferred is the use of lecithm m combmation with silicon dioxide for producmg the desired anti-stick effects Fumed silica is a preferred form of silicon dioxide A suitable fumed silica is commercially available from Degussa, Inc , under the trade name Aerosil® 380 The composition can comprise up to about 10%, preferably up to about 5%, more preferably up to about 3%, and most preferably up to about 2%, of a silica compound or mixtures thereof Without being limited by theory, it is believed that lecithin, in the appropnate amount, can act synergistically with the oxoacids and flavor enhancing agents to deliver an unproved brown/fried color and flavor to cooked foods B Mouthfeel Agent The food preparation composition of the present inv ention can comprise a mouthfeel agent for increasing the actual or perceiv ed lubπsciousness of the food cooked with the composition In one embodiment of the present inv ention, the composition comprises diglycende, oxoacids, or combinations thereof for prov iding a lubπcious mouthfeel The composition can compπse between about 0 0005% to about 2% diglycende Suitable diglycendes include those from edible plant or animal precursors A preferred diglycende compnses dairy diglyceπde These mouthfeel diglycendes are in addition to the diglycendes that can be used as the base oil (oil carrier) for the food preparation compositions of the present invention The composition can comprise between about 0 05 ppm and about 50 ppm by weight oxoacid The oxoacid can comprise oxopropanoic acid, oxobutanoic acid, oxopentanoic acid, oxohexanoic acid. oxoheptanoic acid, or mixtures thereof The oxoacid can also compπse an oxoacid selected from the group consistmg of glyoxi c acid, 2-oxopropanoιc acid, 2 oxobutanoic acid, 3-methyl-2-oxobutanoιc acid, 3- methyl-2-oxo-pentanoιc acid, 4-methyl-2-oxo-pentanoιc acid, 3-hydroxy-2-oxo-propanoιc acid, 3-hydroxy- 2-oxobutanoιc acid, oxolacetic acid, 2-oxo-glutaπc acid, 2-oxo-3-phenylpropanoιc acid, 3-(4- hydroxyphenyl)-2-oxoproρanoιc acid, 2-oxo-lH-ιndol-3-propanoιc acid, 4-(methylthιo)-2-oxo-pentanoιc acid. 6-amιno-2-oxo-hexanoιc acid. 3-mercapto-2-oxo-propanoιc acid, 3-methyl-2-oxo-hexanoιc acid. 3- methyl-2-oxo-heptanoιc acid, and mixtures thereof A suitable combmation of dairy diglycende and oxoacid having a butter flavor is available from the Firmenich Company of Geneva, Switzerland C Flavor Enhancing Agent The food preparation composition can compπse a flavor enhancing agent for accentuating the cooked flavor of the food prepared with the cookmg composition The flavor enhancing agent can be selected from nucleotide flavor enhancers such as 5'-IMP (5'-ιnosιnιc acid) and 5'-GMP (5'-guanylιc acid), or their corresponding salts such as disodium guanylate, disodium mosmate, dipotassium guanylate, dipotassium mosmate, and mixtures thereof Especially preferred are mixtures wherem the ratio of disodium guanylate to disodium mosmate is between about 1 0 to about 0 1, and more preferably from about 1 0 to about 0 5 0 5 A suitable 0 5 0 5 combmation of disodium guanylate and disodium mosmate is commercially available from the Takeda Company, under the Ribotide® brand name Other suitable flavor enhancers mclude ammo acid flavor enhancers such as monosodium glutamate (MSG), monopotassium glutamate, and mixtures thereof Additional suitable flavor enhancers include, but are not limited to, maltol, ethyl maltol, nucleotide-containmg compositions deπved from shiitake or other suitable mushrooms, disodium succmate (SSA), suitable cultured whey proteins such as Flavor Whey (available from the PTX Corporation), and mixtures thereof Suitable yeast extracts, such as autol zed yeast extracts (AYE), can also be used Preferred yeast extracts are naturally rich in 5 -nucleotides and include Yeast Extract 2006 from the BioSpπnger Company and Flavor Mate 950 Flav or Mate 960 and Flav or Mate 945. all av ailable from Red Star BioProducts Suitable carbohydrate decomposition products, such as Furaneol R , av ailable from the Firmemch company, can also be used An especially preferred flavor enhancing agent comprises a combination of MSG with a nucleotide flavor enhancer such as disodium guanylate, disodium mosmate, or mixtures thereof The composition can comprise up to about 20% flavor enhancing agent, more particularly up to about 15%, still more particularly up to about 10%. in one embodiment between about 0 01% and about 7%, more preferably between about 0 01% and about 4% flavor enhancing agent, and still more preferably from about 0 01% to about 2% flavor enhancing agent D Oil Carner In one embodiment of the present invention, the cooking composition can compnse an edible oil as an oil base (earner) The edible oil can compnse between about 35% and about 99%, and preferably at least about 50%, of the food preparation composition Preferred edible oils mclude tnglycendes, diglycendes, and mixtures thereof Suitable oil earners comprising predominantly 1,3-dιacylglycendes are disclosed in U S Patent Nos 4,976,984 and 6,004,61 1, as well as European Published Application Nos EP 378,893 A2 and EP 836,805 Al, all herein incorporated by reference Alternatively, or m combmation with the oil, a fat substitute can be used m the base A suitable fat substitute is sucrose polyester, such as is available from the Procter & Gamble Co under the trade name OLEAN D The following U S Patents disclose fat substitutes, and are incorporated herem by reference 4,880.657 issued November 14, 1989, 4,960,602 issued October 2, 1990, 4,835,001 issued May 30, 1989, and 5,422, 131 issued January 2, 1996 Other suitable fat substitutes include SALATRIM® brand product from Nabisco and vanous alkoxylated polyols such as those described in the following U S Patents incorporated herem by reference 4,983,329, 5,175,323, 5,288,884, 5,298,637, 5,362,894, 5,387,429, 5,446,843, 5,589,217, 5,597,605, 5,603,978, and 5,641,534 Usmg a fat substitute as the base oil for this invention provides several benefits First, it significantly reduces the total caloπes and the caloπes deπved from fat When a sucrose polyester such as Olean ® is used as the base oil, the product contains essentially no calories or no caloπes from fat and zero grams trans fatty acids The product can still be used at half the normal usage level of conventional fat Usmg half as much significantly reduces the price per serving to the consumer A preferred embodiment uses a blend of liquid sucrose polyester and a structured tnglyceπde that is soluble in liquid sucrose polyester such as a tπglyceπde containing two liquid fatty acid chains (C2 to CIO samrated fatty acid chams or C16-C22 mono- or polyunsaturated chamlengths) and one solid fatty acid chains (C18-C24 saturated fatty acid chamlengths) as described in US 5,419,925, Seiden, issued May 5 1995 ( equiv alent to European Patent No 390 410 B l ) and incorporated herein by reference Also preferred is SalatπmE . a structered tπglyceπde containing on av erage two short saturated fatty acid chamlengths (C2- C6) and one long saturated fatty acid chainlength (C18 to C22) In v iv o hpolysis of the structured triglvceπde hvdrolvzes the fatty acid moieties from the 1 and 3 positions on the tπglyceπde leaving 2- monoglvceπdes The resulting behenic acid calcium salts of behenic acid and 2-monobehemn are poorly absorbed and serve as in v ivo oil thickening agents for the liquid, nondigestible sucrose polyester and control oil loss When a food preparation composition of the present invention is made from such a base oil. the final product has the visual appearance and aesthetics of the full fat version but delivers only about 15- 25% of the total calories and fat calones The flavor enhancing agents, such as disodium guanylate and disodium mosmate. are generally insoluble in the edible oil In order to suspend these flavor enhancing agents m the oil base, the oil base can be gelled, or thickened, to form a matrix which prev ents flavor enhancers from settling Matenals that can be used for forming such a matrix include silicon dioxide, food grade waxes, or a matnx of fatty matenals such as saturated tπglyceπdes, sucrose polyester solids, oil insoluble fibers, or oil soluble polymers In a prefeπed embodiment, silica is used to form an oil base m the form of a stable gel In the method for forming this stable gel, the processmg steps and the order m which the silica is added are cntical for obtaining a stable finished product where the solids do not separate from the liquid phase First, between about 1 5% and about 2 2%, preferably about 1 8% to about 2%, silica (preferably fumed silica) is added to the oil base Preferably, a silica havmg less than about 3 5% moisture is used, silicas havmg higher moisture content can produce a final product which is too thick at room temperature The silica is thoroughly mixed with the oil base, with the mixture bemg agitated until the silica is completely dispersed Next, the mixture is homogenized usmg a high shear mixer, such as a Gaulm® mixer, preferably at pressures of at least about 2000psι The mixture is then cooled to from about 70°F to about 80°F to minimize oxidation Additional ingredients, such as flavor enhancing agents, lecithm, and sihcone polymer can then be added and thoroughly mixed until homogenous The flavor enhancing agents are preferably ground to a relatively small particle size to enhance suspension of the particles in the oil earner The flavor enhancing agent particles can be ground to an average particle size of less than about 30 microns, more particularly less than about 20 microns, and m one embodiment less than about 10 microns for suspension m the matnx The present mvention can also be m the form of a shortening A typical shortening contains liquid tngl ceπde oil, an intermediate meltmg fraction tπglyceπde (IMF), a small amount of hardstock tnglyceπde and an emulsifier such as a monoglyceπde The compositions of the present invention can replace all or part of the liquid tπglycende oil and some of the intermediate meltmg fraction tnglyceπde and hardstock tnglyceπde The food preparation compositions of the present mvention, when used at reduced levels compared to conventional shortemngs, can provide taste and texture in cooked foods (savory food flavor, reduced oily greasy mouthfeel, moistness, and cπspmess) which are as good as or better than that provided with conventional shortenings The food preparation compositions of the present inv ention can also pro ide faster browning during cooking than is prov ided bv conventional shortenings, and exhibit less splattering than is typically exhibited by conv entional shortenings A shortening of this composition can be used at reduced lev els relati e to conv entional shortening in all applications in which shortening is typically used Food will not stick to pans and there ill not be excessive foammg in trying applications Because the present invention can be used at lower lev els than conventional shortenings, the present invention provides the added benefit of reduces calorie reduced fat relative to conventional shortenings The food preparation composition can be used in all applications that call for salad and cookmg oil such as stove top cooking (i e , pan frying, sautemg, stir frying, etc ), baking, and as an ingredient in recipes that are not cooked (l e . salad dressing, mayonnaise) The food preparation composition is not only useful as a replacement for salad and cooking oils, but it can also be used to formulate other edible fat products such as, but not limited to. shortening, peanut butter, peanut spread, mayonnaise, sauces, gravies, margarine, health bars, snacks, beverages, ice cream, yogurt, cake mix frosting, donuts, baked goods (e g , breads and muffins), cheese, and cheese spreads E Anti-Foammg Agents The food preparation composition can comprise sihcone polymer to reduce the foammg of the composition during cooking The sihcone polymer is present at such as level as to have no detectable taste or aroma or flavor The food preparation composition can comprise from about 1 ppm to about 1000 ppm, preferably from about 4 ppm to about 200 ppm, and more preferably about 10 ppm, sihcone polymer A preferred sihcone polymer is polyd methylsiloxane Preferably, the polydunethylsiloxane has a viscosity of from about 200 to about 1200 centistokes at 25°C, more preferably from about 300 to about 1,050 centistokes at 25°C, and most preferably about 350 centistokes at 25°C A particularly suitable commercially available polydunethylsiloxane is Dow® 200 Fluid brand, available from Dow Chemical Company The use of a silica compound, such as silicon dioxide, also imparts anti-foam properties to the food preparation composition Especially prefeπed is the use of sihcone polymer in combination with silicon dioxide for producing the desired anti-foam effects Fumed silica is a preferred form of silicon dioxide A suitable fumed silica is commercially available from Degussa, Inc , under the trade name Aerosil® 380 The composition can compπse up to about 10%, preferably up to about 5%, more preferably up to about 3%, and most preferably up to about 2%, of a silica compound or mixtures thereof F Other Ingredients Additional flavor ingredients and masking agents can be mcluded m the food preparation composition Such additional flavor and masking agents include, but are not limited to, terpene hydrocarbons and sunflower oil Terpene hydrocarbons may be predominantly pure compounds, such as d- monene, or byproducts of the citrus processing industry, such as cold pressed citrus oils (e g , lemon, lime orange, grapefruit, tangerine) citrus essence, or phase oils, or may be terpene mixtures separated from peel or essence oils by distillation or extraction Natural and artificial meat flav ors can also be used The compositions of the present inv ention can also include ingredients including, but not limited to. antioxidants. chelating agents ammo acids (e g alpha ammo acids such as c steine, methionme lysine, and glycine). artificial and natural sweeteners including sugar (e g . sucrose, fructose xylose), vitamins (e g . oil soluble Vitamins A, D, E and , carotenoids, and water soluble Vitamins C and B), and other nutrients and minerals For example, the compositions of the present invention can mclude flavor precursors such as alpha-ammo acids, protein hydrolysates, reducing compounds, and mixtures thereof The compositions of the present invention can include one or more emulsifiers including, but not limited to, monoglyceπdes, diglycerol oleate, diglcerol lmoleate, and/or coemulsifiers and cosolvents (e g , ethanol) The compositions may also include an ingredient such as enzyme modified egg yolk for use m an oil in water emulsion The food preparation compositions of the present invention, accordmg to one embodiment, can have a pH which is between about 4 and about 7. and more particularly between about 5 and about 6 Without being limited by theory, it is believed that such a pH range can be desirable to control browning of food prepared with the food preparation compositions of the present invention The pH of the food preparation composition can be controlled by the addition of a suitable edible acid, such as citnc acid The addition of oil insoluble bicarbonate salts such as sodium or potassium bicarbonate can also reduce undesirable browning as well PERFORMANCE CHARACTERISTICS A Splatter Score Splatter scores for the food preparation composition of the present mvention can be less than about 4 grams, preferably less than about 2 grams, and more preferably less than about 0 5 grams for chicken when analyzed according to the Splatter Test Method described in the Test Methods section herem Splatter scores of less than about 2 grams, preferably less than about 1 gram, more preferably less than about 0 3 gram, and still more preferably less than about 0 15 gram can be obtained for mushrooms when analyzed accordmg to the Splatter Test Method herem For potatoes, splatter scores of less than about 1 gram, preferably less than about 0 5 gram, most preferably less than 0 1 gram, and still more preferably less than about 0 08 grams can be obtained when analyzed accordmg to the Splatter Test Method herem B Egg Anti-Stick Score The food preparation compositions of the present invention can have an egg anti-stick score of greater than about 7, preferably more than about 8, more preferably more than about 9, and most preferably more than about 9 5 analyzed accordmg to the Egg Stick Measurement Method descnbed in the Test Methods section herem Bread release scores for the food preparation composition of the present invention can be less than about 4 grams, preferably less than about 2 grams, more preferably less than about 1 gram, and most preferably less than 0 5 grams when analyzed according to the Bread Release Test Method described in the Test Methods section herein C Foaming Score Foaming during frying is undesirable Excessive foaming can lead to oil overflowing the cooking vessel, such as a frying pan, thus creating a potential safety hazard The food preparation compositions of the present mvention preferably have foaming scores of less than about 30 mm, more preferably from about 5 mm to about 30 mm. ev en more preferably from about 0 mm to about 5 mm, and most preferably about 0 when analyzed accordmg to the Pan Foaming Test Method described m the Test Methods section. D Browning Browning of the food cooked m the food preparation composition of the present mvention and/or browning of the food preparation composition itself is desirable as it leads to an appealmg color and adds brown notes to the taste of the food. Excessive browning of either the food or the food preparation composition itself, however, is not desirable as too dark food is aesthetically not pleasmg and can lead to the food preparer under cooking the food. Consumer testing with various foods and test cookmg compositions have shown that consumers prefer cookmg compositions which produce browning scores of less than about 30, preferably from about 5 to about 23 when analyzed accordmg to the Browning Test Method descnbed in the Test Methods section herem. THE ARTICLE OF COMMERCE In one embodiment of the present mvention, an article of commerce comprises a food preparation composition disposed within a container and a set of instructions Generally, any contamer from which the food preparation can be dispensed, such as by pouring, spraying, or spreadmg, is suitable Suitable containers mclude, but are not limited to, contamers havmg glass, plastic, or multilayer constructions, including squeezable constructions, and havmg screw caps, snap caps, spray caps and/or pouring spouts, as are known m the art. Accordmgly, accordmg to one embodiment of the present mvention, the food preparation composition can be provided m a contamer, and a set of mstructions can be associated with the contamer The set of instructions direct the user to use an amount of the food preparation composition which is less than an amount of food preparation composition called for in a recipe or amount normally used The mstructions can direct the user to use up to about 3/4, more particularly up to about 2/3, still more particularly up to about 1/2, and in one embodiment from about 1/4 to about 1/2 of the amount of food preparation composition called for m a recipe or amount normally used The set of instructions can be printed matenal attached directly or indirectly to the contamer, or alternatively, can be printed, electronic, or broadcast instructions associated with the contamer When sihcone polymer is used in the composition as an anti-foam agent, the set of instructions can also direct the user to use an amount of the food preparation composition such that the level of sihcone polymer present in the finished food product does not exceed FDA guidelines of 10 ppm (see 21 C F R 173 340) TEST METHODS 1 EGG STICK MEASUREMENT This method can be used to assess the non-stick performance of a food preparation composition Equipment Balance - measuring to the hundredth of a gram Copper bottom stamless steel pans (7 in diameter) Electric stove with 4 mch burner Temperature indicator Cold eggs (large) Cleaning method for pans 1 Clean skillet thoroughly with Comet® brand cleanser or equivalent, scrubbing for at least 30 seconds with a scour pad 2 Rinse for about 30 seconds 3 Turn skillet 90° for 10 seconds to assess if pan is clean If water completely wets the pan surface, it is clean, go to step 5 If water beads up or does not wet the surface in certain areas, go to step 4 4 Repeat steps 1-3 until surface is clean 5 Dry with a paper towel Cookmg Turn the electric burner to medium high (a knob setting of Vi way between medium and high) and allow the heatmg element to come to an equilibrium temperature Crack one egg mto a 100ml beaker and set aside Spray the food preparation composition m a circular pattern into the skillet (or, alternatively, uniformly apply the food preparation composition with a paper towel or a pastry brush or the equivalent) until there is 0 55 gram to 0 65 gram of food preparation composition m the clean skillet, and heat on stove until the temperature mdicator registers 365°F Gently pour the egg from the beaker mto the center of the pan Cook the egg for 70 seconds, then remove the pan from the heat and rum the pan 90 degrees to evaluate sticking as described m the Table below The % sticking on surface is estimated visually relative to the surface area occupied by the cooked egg before turning the pan Repeat the test 10 times for each food preparation composition and average the results to determine an average egg sticking grade This is the egg stick score Ev aluation of Sticking * A slight shake is defined as follows With the handle in hand and the pan turned at a 180° angle and with the arm straight, bend the wnst upward until the top edge of the pan has been raised by 6 mches Lower the pan back to the starting position over a period of 0 2 to 0 4 seconds ** Same degree of movement as described for the slight shake but the pan is lowered back to the starting position m less than 0 1 seconds The compositions of the present invention can have an egg stick score of at least 7, preferably of at least 8, more preferably of at least 9 and most preferably of greater than 9 5 accordmg to the scale above For instance, compositions accordmg to Example 17 can have a grade of about 9 6 m the egg stick measurement test described above when using the food preparation composition of Example 13 2. BREAD RELE ASE TEST METHOD This method can be used to assess the non-stick performance of a food preparation composition Equipment Ov en with temperature controller and carousel Balance measuring to the hundredths place Electric Mixer with appropriate size Mixing Bowls and Blades, Sunbeam I: Model 2360 or equivalent Tin Loaf Pans (7 14" x 3 V." x 2 '4"). not lined with anti-stick coating such as Teflon® Oven Mitts or Hot pads for removing samples from oven Pillsbmy® brand Banana Quick Bread Mix Water and Eggs for mix preparation Cπscol ) brand Vegetable Oil, or other 100% soybean oil or equivalent Food preparation compositions to be tested For Cleaning Pans Comet® cleanser Scotch Bnte® Scouring Pad Procedure 1 Preheat oven to 350°F 2 Using 396 g of the Pillsbury brand Banana Quick Bread Mix, add 240 g water, 42 g oil, and 102 g pre- mixed eggs (pre-mix eggs m blender) Batch can be doubled to ensure consistency 3 Use electric mixer to combme ingredients Mixmg on speed 1 for 30 seconds and then speed 6 for 2 minutes scraping the walls of the bowl frequently 4 Weigh loaf pan and record weight 5 Spray each loaf pan usmg a side to side motion (start spraymg the sides of the loaf pan first, then spray bottom of loaf pan second) or alternately brush the food preparation composition onto the sides and bottom of the loaf pan with a paper towel or a pastry brush so that the product is distnbuted evenly 6 Total product to be used for the pan is 1 35 grams ± 0 05 grams 7 Fill the loaf pan with 748 0 - 752 0 grams of batter Record loaf pan + batter weight 8 Bake for 60 minutes ± 1 minute at 350°F ± 2°F 9 Remove from oven and allow to cool for 15 minutes 10 Weigh and record loaf pan + bread weight 11 Invert loaf pans and shake to release bread (hold pan lengthwise), record shakes needed 12 Weigh pan after releasing bread and record pan + residue weight 13 Repeat steps 2- 14 for a total of 4 pans 14 Clean pan with Comet® and scounng pad (before using for another bread release test) 15 Determine and record bread % residue for each loaf pan as defined below This is the bread release score 0 o residue = residue w eight X 100 bread weight Bread release scores for the food preparation composition of the present invention can be less than i about 4 grams, preferably less than about 2 grams, and more preferably less than about 1 gram, and most preferably less than 0 5 grams when analyzed according to the Bread Release Test Method described above The compositions of the present invention, when used according to the above bread release test, can exhibit a % residue of less than 1 percent. For mstance compositions accordmg to Example 1, below, can exhibit a % residue of about 0.23% and compositions of Example 3, exhibit a %resιdue of about 0.24%. i. SPLATTER TEST METHOD Equipment. 1. Aluminum foil (24 mches by 39 inches). 2. 12 inch by 12 inch square electric skillet (West Bend). Procedure: 1. Weigh and record the weight of the aluminum foil to the nearest 0.01 grams. 2 Place the skillet m the center of the foil. 3. Add the test oil to the skillet (21.0 grams for conventional oils, 10.5 grams for the compact oils of this mvention) and heat the oils to the 350°F. Use a surface thermometer to measure temperatures. 4 Cook the amount of a given food for the specified time as described in the Technical Cookmg Test Method found m Section 6 of the Test Methods Section. 5 Remove the food from the skillet when it has finished cookmg and remove the skillet from the aluminum foil. 6 Weigh and record the weight of aluminum foil. Calculation: 1. Subtract the initial weight of the foil (step 1 m procedure) from the final weight of the foil (step 6 m procedure 1 ) This difference is the weight of oil that splattered out of the pan. This is the splatter score. 2 Divide the weight of oil splattered from the pan by the weight of oil used to cook the food and multiply the result by 100. This is the percentage of oil that splattered out of the pan. Splatter scores for the food preparation composition of the present invention can be less than about 4 grams, preferablv less than about 2 grams, and more preferably less than about 0 5 grams for chicken when analyzed according to the Splatter Test Method abov e Splatter scores of less than about 2 grams, preferably less than about 1 gram, more preferably less than about 0 3 gram, and still more preferably less than about 0 15 gram can be obtained for mushrooms when analyzed accordmg to the Splatter Test Method herein For potatoes, splatter scores of less than about 1 gram, preferablv less than about 0 5 gram, most preferably less than 0 1 gram, and still more preferably less than about 0 08 grams can be obtained when analyzed accordmg to the Splatter Test Method herem For instance compositions according to Example 14 when used according to the above splatter test, can exhibit a splatter score of less than 0 2 grams, less than 0 15 grams and less than 0 05 grams for chicken mushrooms and potatoes, respectively 4 PAN FOAMING TEST METHOD This method is used to quantitate the amount of foam generated when food preparation compositions of the present mvention or conventional cookmg oils are used m pan frying with large quantities of oil Equipment 10" Revere ware® Stainless Pan 330 +/- 5 grams of product 158 +/- 1 gram of Oreida, Frozen Homestyle Hashbrowns (potatoes) Metal ruler with mm markings Thermocouple Electric household range Method 1 Ad j ust the temperature dial of one of the large burners (7 5 inch diameter) to maximum heat Heat the oil to 360°F stirring every thirty seconds 2 Once the oil reaches 360°F add the frozen potatoes and start the timer (keep the heat setting on maximum throughout the test) Caution' Formulations that contam surfactants but do not contain efficient anti-foaming components can foam out of the skillet when the potatoes are first added Be prepared to immediately remove the skillet from the burner if severe foaming occurs 3 At the 30 second mark measure and record the distance between the foam and the top of the skillet using the metal ruler This distance is defined to be D l All oil will bubble w hen moisture is added at this temperature It is considered foam only if the entire surface of the oil is covered with foam. 4 Continue for two minutes and measure the outage at the end of this period 5 Allow the oil to cool Measure the distance between the oil and the top of the skillet This distance is defined to be D2 Dispose of the used oil in a waste oil drum Wash the pan with Dawn and water and dry with a paper towel. 6 The foam score is equal to D2 - D 1. The food preparation compositions of the present invention preferably hav e foaming scores of less than about 30 mm. more preferably from about 5 mm to about 30 mm. even more preferably from about 0 mm to about 5 mm, and most preferably about 0 when analyzed according to the Pan Foammg Test Method described above For instance compositions according to Example 16, when used according to the above foam test, can exhibit a foam score of 0 when both fumed silica and a sihcone compπse the anti-foaming agent. 5. BROWNING TEST METHOD This method is used to quantitate the amount of browning occurπng when food preparation compositions of the present invention or conventional cooking sprays are heated Samples are heated under controlled conditions (355°F for 10 minutes) in an oil bath, removed from the bath and quenched to rapidly br g them back to room temperature and then placed in a spectrophotometer and the color read on the FAC scale which is described m AOCS Analytical Method CC-13a-43. Materials And Equipment Needed for Test 1 Vegetable Oil. 2. Other components to be included in formulation. 3. Test tube with copper wire hangers and lids. 4. Test tube hanging rank. 5. Circulating Oil bath with temperature controller (such as a Curten Matheson model 91 lORH). 6. 600mL beaker filled with 300mL cold water. 7. Tintometer model PFX990 colonmeter or equivalent 8. Acetone Heating: 1. Turn on the oil bath and set temperature to 355°F Allow bath to come up to this temperature and the temperature to stabilize 2 Prepare formulations to be tested and record weights of each material in formulation 3. Label test tubes and test tube lids ith formulation code and heating time 4. Fill test tube with exactly 5mL of formulation. 5 Hang test tube from rack so that sample is submerged. 6 Monitor sample during heating. If foaming occurs, remove sample before foam reaches the top of the test tube. This test method is not applicable to food preparation compositions that foam badly 7. After exactly 10 minutes, remove the test tube from the oil bath and place in 600mL beaker to cool Color Measurements: 1 Turn on PFX990 colorimeter and allow to warm up for 30mιn. 2. Check that cell path length is set to 1.00 cm. If not, change cell path length according to directions in user manual. 3. Calibrate colorimeter Check that chamber is empty • Close chamber lid Push clear path button Push read button Check that FAC color reading is 0.0 Record that instrument successfully calibrated in book 4. Check that glass cell is clean. Clean according to below if necessary. NOTE: GLASS CELLS SHOULD ONLY BE HANDLED ON SIDES THAT ARE CLOUDY 5. Fill 10mm glass cell with ~2mL of sample 6. Place sample in chamber and push read 7 Record color reading for FAC color scale. This is the browning score. 8. Empty sample mto waste oil container and prepare to measure next sample. Clean glass cell if necessary. Cleaning Glass Cells: 1. Dram any oil mto waste oil container 2. Fill glass cell with small amount of acetone 3. Use Q-tip to wash walls. 4. Dispose of acetone m waste solvent can. Check that cell is clean. If necessary use soap and warm water to remove buildup. The food preparation compositions of the present invention preferably have brownmg scores of from about 5 to about 23 when analyzed accordmg to the Brownmg Test Method descnbed above. For instance, compositions accordmg to Example 18, when used accordmg to the above brownmg test can exhibit a browning score of 21 and 19 when using the food preparation compositions of Examples 9 and 13. respectively Food preparation compositions of the present inv ention exhibit certain minimal criteria for performance test method scores These minimal criteria are an egg stick score of greater than about 7. a bread release score of less than about 4, a foaming score of less than about 30, a splatter score of less than about 4. and a browning score of less than about 30 Certain food preparation compositions other than those of the present invention can simultaneously have up to three performance test method scores within the minimal ranges specified, but only food preparation compositions of the present invention can simultaneously have four or all five test scores within the minimal acceptable range 6. TECHNICAL COOKING TEST METHODS. Food preparation compositions of the present invention can be compared to a conventional cookmg oil (e g Cπsco® Natural Blend brand, or other 88% canola / 6% soy / 6% sunflower oil or equivalent), at different usage levels. For example, four different food types (potatoes, eggs, mushrooms, and chicken) can be cooked with a food preparation composition of the present invention and the conventional cookmg oil, with the following amounts of the food preparation composition of the present mvention and the conventional cookmg oil. 1) full amount - 21 g; 2) 24% less - 16 g; 3) 43% less - 12 g; 4) 62% less - 8 g; 5) 81% less - 4 g. The following technical observations and associated ratings can be made for each food type cooked with the various amounts of each of the food preparation composition of the present mvention and the conventional oil: 1 Initial aroma- l=no off-aroma, 2=mιld noticeable off aroma; 3=extreme overpowenng off-aroma 2. Brownmg duπng heatmg' l=no; 2=yes 3 Smoking duπng heatmg' l=no; 2=yes 4. Foammg durmg heatmg' l=no foammg, 2=mιld-foams & disappears at temperature; 3=extreme-foams & remains at temperature 5 Foammg during cookmg. l = l=no foammg, 2=mιld-foams & disappears as cooked, 3=extreme-foams & remains duπng cookmg process 6 Sticking l=none, 2=shght; 3=moderate;4=extreme 7 Splattermg' l=none-no splattermg during process, 2=slιght-small amount in pan & on paper (brown paper is positioned to capture and visualize oil splatter);3=moderate-medιum amount m pan and on paper;4=extreme-large amount m and on paper 8 Appearance of Food: l=oιly w/o any brownmg;2=medιum-oιlyw/lιght bronwmg;3=done-oιly w/moderate brownιng,4=bumt 9 Off-flavor of Food l=none;2=moderate-notιceable amount, 3=extreme-overpowermg amount 10 Overall Flavor' l=bland;2=savory;3=too much 1 1 Oily greasy mouthfeel l=none detected.2=moderate-notιceable amount.3=extτeme-overpoweπng amount 12 Moisture lev el l=lovv-dry 2=medιum-juιcy 3=hιgh-soggy 13 Texture l=tough.2=tender,3=cπsp Cooking is done m West Bendl. 12" non-stick electric skillet and 12" round Farbervvare electric stainless steel skillets and 1 gram of salt is used m each preparation The following methods can be used for each food type, with the above technical observations being made during cookmg Chicken Boneless, skinless chicken breast halv es are rinsed, patted dry, trimmed, and then pounded to an even thickness of about 3 '8" Breasts are then cut unto 1 ' 2" wide strips and weighed out in 200 g portions for each execution Set skillet temperature control to maintain 350°F as measured by surface thermometer placed in center of skillet Set timer for 3 minutes and add pre-weighed cooking product to skillet Tilt pan to coat evenly, spreading with rubber scraper, if necessary Toss and stir for about 20 seconds to coat evenly, then start timer Cook chicken, stirnng often, for 3 m Remove chicken and place on plate Potatoes Weigh 300 ± 2 grams of Ore Ida Brand hashbrown potatoes (Southern Style) Add 21 2 grams of the food preparation composition of this mvention or 42 5 grams of conventional salad and cookmg oil mto the skillet Set temperature control to maintain 375°F temperature as determined by surface thermometer in center of skillet Set one timer for 15 minutes and another timer for 8 minutes Add weighed cookmg product to heated skillet and spread evenly over the entire surface of the skillet, then sprinkle 1 3 grams of salt over entire surface of potatoes, shape mto a large patty and pat down with a spatula Start timers At the end of 8 minutes, divide potatoes with spatula mto 4 sections of about equal size, then turn the sections over and pat with spatula At the end of 15 minutes, remove potatoes from skillet and place on a plate Mushrooms Rinse mushrooms, pat dry, and weigh 200 grams for cookmg Set skillet temperature control to maintain 350°F with surface thermometer m center of skillet Set tuner for 3 minutes Add weighed cookmg product to heated skillet and tilt to coat evenly & spread with rubber scraper if necessary Add mushrooms and sprinkle with salt Stir for 20 seconds to coat evenly and start timer Cook with stirring for 3 minutes Remove to plate Eggs (Scrambled) Usmg large eggs, process eggs (1 dozen at a time) m Hamilton Beach Blender, pulsmg off and on at lowest speed until blended Weigh eggs mto 200 gram samples Set temperature control to maintain 310°F temperature as measured by surface thermometer m center of skillet Set timer for 1 minute Add weighed cookmg product to heated skillet Tilt skillet to coat evenly and spread with rubber scraper, if necessary Add 200 g blended eggs mixed with 1 gram of salt Started tuner and cook eggs, while stimng, for 1 minute Remove to plate Using the technical observ ations abov e, the food preparation composition of the present invention can prov ide as good or better non-stick performance across all usage levels and food types compared to the conventional oil. The food preparation composition of the present invention can also provide a reduction of splattering in cooking of relatively moist foods (chicken and mushrooms) regardless of usage level relative to the conventional oil. EXAMPLES The following examples are illustrative of the present inv ention but are not meant to be limiting thereof Example 1 : Food preparation composition w ith gelled oil base The following example illustrates a food preparation composition hav ing a gelled oil base Materials and Formula A food preparation composition (about 14 kilograms) according to the present invention can be made according to the following procedure First a gel matrix is formed using the following formula Gel Matrix % wt Grams Oil (Cπsco ® Natural Blend brand lot #8344A) 73 10,220 Sunflower Oil (Wesson ® brand lot #M8C8) 25 3500 Silicon Dioxide powder (Aerosιl ® 380 brand from Degussa,Lot#B06227D ) 2 280 Procedure Balance Mettler PC 16 (SW 13172) 1 Weigh, mto a 5 gallon plastic bucket, the Cπsco l- Natural Blend Add in the Sunflower oil and finally weigh m the Aerosil® silica Record actual amounts of each component added 2 Mix components usmg a Lightmn ® Series 30 mixer, equipped with a 2 5 mch, 4 blade, high pitch propeller, operatmg at a speed setting of 40 for 2 minutes until all of the silica is wetted 3 Reduce speed setting to 25, to reduce surface turbulence, and contmue stirring for an additional 10 minutes to assure all silica lumps are dissolved and the mixture is uniform 4 Next, process the mixture through a Gauhn*' Homogenizer (Type 15M8TA, S/N 1818551) using 6000 psi to press through orifice (Product exit temperature = 1 15°F), collecting product in stainless steel bucket Cover with aluminum foil until the gel matrix is used m the following step The food preparation composition is then prepared using the follow ing tormula ■ o vvt grams Gelled Oil ( from abo e) 95 45 13100 Lecithm 3 50 480 4 (Centrophase* 152 brand from Central Soya.Lot#98155208) Oxoacid and dairy diglycende combination 0 25 34 3 (Firmenich , Lot # 3709261 16NII) Ottens Browned Butter Flavor (Ottens Flavor # 6913) 0 0026 0 4 Ribotide 5 (Takeda, Lot #PY07A ) 0 80 1 10 0 Procedure Balance Mettler PC 16 (SW 13172)) 1 Transfer the gelled oil (above product) to a tared 5 gallon plastic bucket Weigh m the lecithm, oxoacid and dairy diglycende, and the browned butter flavor accordmg to the formula above Record actual weights of each component added 2 Mix components usmg a Lightmn ® Senes 30 mixer, equipped with a 2 5 mch,4 blade, high pitch propeller, operating at a speed setting of 30 for 2 minutes to blend components 3 Slowly add the Ribotide®, avoidmg clumpmg, while the mixture is stirred at a speed settmg of 30 Addition tune 4 5 minutes 4 Reduce mixer speed setting to 20 to reduce the work bemg put into the gelled oil Example 2: Food Preparation Composition Using A Wax As The Suspending Agent For The Flavor Enhancer. A second embodiment of the invention (about a 300 gram batch) can be made according to the following example % Weight (g) Vegetable Oil (Cnsco ® Natural Blend brand) 94 95 284 85 Lecithm (Centrophase 152 (6004) Central Soya) 3 50 10 50 Ribotide ® (Takeda ) 0 80 2 40 Wax (Polyethylene Homopolymers, Baker Petreo te X-2068) 0 75 2 25 (batch#SS37774) Procedure: Heat the combmed ingredients in a 250°F oven for 30 minutes to completely melt wax Weigh the abov e four ingredients into a 1 L beaker using a two-place balance Heat the combined ingredients in a 250oF ov en for 30 minutes to completely melt was Stir with glass rod to completely mix the four ingredients Rapidly crystallize mixture by pouring ev enly onto a 32°F baking sheet ( 18"x26"xl ") This temperamre is maintained by placing one sheet over a second sheet containing a water and ice mixture Total crystallization is 5 mmutes Scrape sample from pan using rubber spatula. The final product is pourable at room temperature Example 3: Food Preparation Composition Using Hardstock Triglvceride As The Suspending Agent For The Flavor Enhancer. This example illustrates an embodiment of the present invention wherein the food preparation composition comprises a base of liquid shortening Formulation Procedure: 1 . Weigh all the above mgredients except the Ribotide® mto a IL stamless steel beaker usmg a two-place balance. 2. Mix for 2 mmutes at speed setting of 30 on a Lightmn® series 30 mixer 3. Slowly add the Ribotide mto the mixture over a 30 second penod and mix an additional 5 mmutes at the same speed settmg as Step 2. 4 Pour the material into glass sample jar or other appropriate storage contamer. Example 4: Food Preparation Composition Consisting Of An Oil In Water Emulsion Base. Procedure: 1 Prepare a solution of 10% Ribotide® (Takeda, Lot #PY07A) m water (3.0g Ribotide® + 27 Og water) 2 Prepare a 0 26% solution of Butter Flavor in Cnsco® Natural Blend oil (0.26g Butter Flavor + 99 74g 3 Prepare the oil phase - a blend of Cnsco® Natural Blend oil (490.0g = 97.51%), Diglycende (2.5g = 0.50%), and 0.26% Butter Flavor m oil solution ( lO.Og = 1.99%). 4. Combme frozen Emulsa with water. Set aside for about 10 mmutes to allow Emulsa to thaw and be dispersed. Added Centrolex® F and allow to hydrate for approximately 10 mmutes. 5. Add Ribotide® solution, salt, potassium sorbate, and sodium hexametaphosphate. The aqueous phase is blended slowly with a Janke & Kunkel Ultra Turrax® mixer (Model #SD-45) to break up and dissolve remaining solids. 6. Oil phase is weighed out and added to the aqueous phase while high shearmg with the Ultra Turrax® (vaπac settmg = 100) for two mmutes and 30 seconds. 7 Process the blend one pass through a microfluidizer (Microfluidics Corporation, Newton, MA, Model #1 10T) at a pressure of 8000 psi. Example 5: Sauteed chicken: Sauteed chicken is prepared usmg the Technical Cookmg Test Method found m Section 6 of the Test Methods Section herem Two different food preparations compositions are used for cookmg the chicken along with two conventional oil controls. A) Food preparation composition of Invention (Example 3) 10.5 grams B) Conventional Oil 21.0 grams (twice the amount of A) C) Food preparation composition of Invention (Example 1) 10.5 grams D) Conventional Oil 21.0 grams (twice the amount of C) Double blind testmg is done among sensory panelists trained on test methodologies and screened for ability to discriminate tastes and aromas Each taste test panelist is asked to taste two different samples of sauteed chicken. Before and after each tastmg, panelists cleanse their palates by eating an unsalted cracker and drinking water. After tastmg each sample of sauteed chicken, panelists can record their evaluation on a questionnaire. A higher number means more of that attribute In the table below, letters next to numbers represent significant differences (95 % Confidence Level) For example, m Test 1 , Invention A, the letter "B" next to the Overall Flavor score of 6.2 means that Invention A has a sigmficantly different score for Overall Flavor in compaπson to Control Product B. The results under Test 1 above show that the food preparation composition of Example 3, used at half the level of conventional cookmg oil, provides sigmficantly higher overall flavor, chicken flavor, savory flavor, lingering flavor, and a sigmficantly higher acceptability rating versus the conventional oil The results under Test 2 abov e show that the food preparation composition of Example 1. used at haif the lev el of conv entional oil. provides significantly higher initial flav or impact, chicken flavor. lingering flav or, moismess. and a significantly higher acceptability rating v ersus the conv entional oil Example 6: Salad Dressing: Samples of salad dressing are prepared usmg conv entional oil and the current mvention of Example 3 above. The samples are compared to detect flav or differences between the two samples The samples are prepared using the following procedure For each sample, weigh the following ingredients into 1 quart glass jar in this order' white vinegar (60g). water (30g). contents of Good Seasons!, brand Italian dressing packet ( 19g) Cover with lid and shake well (invert 10 times after adding packet) To one sample add 146 grams of conventional cookmg oil. To the other sample add 73 5 grams of the food preparation composition of the present invention Shake vigorously to mix oil and water (invert 10 times) The finished appearance of the oil dressing is the typical Italian dressing that separates quickly mto two phrases. The salad dressing made with the food preparation composition of the current mvention is fully homogenized, does not separate mto two phrases, and has the appearance of a creamy Italian or Ranch dressing. The two samples are applied to lettuce in the conventional manner pπor to testing The salad prepared with the dressing compnsing the present inv ention has a significantly higher flavor perception, cleaner flavor and less greasy mouthfeel than the salad prepared with dressing compπsing conventional oil Example 7: Yellow Cake: This example compares yellow cakes prepared with conventional oil and with the food preparation composition of the present mvention accordmg to Examples 1 and 3 above, and examples 9 and 10 below Cakes are prepared usmg Duncan Hines S- brand yellow cake mix accordmg to the box recipe. The cakes are prepared usmg 1 package of the cake mix, 3 eggs, 1 and 1/3 cup water One cake is prepared with 1 '3 cup of conventional oil. and the other cakes are prepared with 1 6 cup of food preparation composition of the present invention (Examples 1 and 3) The ingredients are blended for 30 seconds, then beat at medium speed for 2 mmutes The batter is poured into an 8" cake pan and baked at 350°F 33-36 mmutes The finished cakes made with the compositions of the present mv ention have essentially equal taste, texture, and color attributes as the cake made with twice the level of conventional oil Example 8: SAUTEED MUSHROOMS AND HASH BROWN POTATOES This Example illustrates the reduced fat content of foods prepared with the present mvention compared to the same foods prepared with convention oil (Cnsco® Natural Blend brand) Sauteed mushrooms and hash brown potatoes are prepared usmg the Technical Cookmg Test Method found m Section 6 of the Test Methods Section herem The following table illustrates the Fat content of the foods prepared with the conventional oil and food preparation compositions accordmg to the present mvention The fat content of the mushrooms and hashbrowns can be analyzed for total %fat by the Amencan Association of Cereal Chemists Approved Method #30-10, which method is incorporated herem by reference Sauteed mushrooms made with the present mvention can have more overall/savory flavor less greasy mouthfeel, and comparable texture relative to those made with conventional oil Hash brown potatoes made with the mvention can have less greasy mouthfeel, and similar overall savory flavor, as compared to hash browns made with conventional oil Example 9. Food Preparation Composition Using A Sihcone As An Anti-Foaming Agent. Formulation Procedure: 1 Weigh the oils, fumed silica, and sihcone mto a mixmg vessel Thoroughly mix all the mgredients together. 2. Process the mixture through a Gaulm® Type 15M8TA Homogenizer usmg 6000 psi pressure. 3 Cool matenal to 70 to 80°F. 4. In a well agitated tank add the Ribotide®, lecithm, and butter flavor to the processed oil and mix thoroughly for ten mmutes 5 Package matenal Example 10. Food Preparation Composition Using A Reduced Level Of Lecithin And A Silicone As Aπtifoaming Agents. Procedure: Same as Example 9, above Example 11. Food Preparation Composition Using A Conbination Of Phosphatidic Acid Salts And Lecithin As Part Of The Antistick Agent Package. Formulation- Procedure: Same as Example 9, above Example 12. Food Preparation Composition Using A Reduced Level Of Lecithin And A Silicone As Antifoaming Agents. Formulation: Made by the process descnbed m US 5,813,750 usmg the enzymatic hydrolysis of lecithm. Procedure: 1. Weigh the oils, fumed silica, and silicone mto a well agitated tank. Thoroughly mix all the mgredients together. 2. Process the mixture through a Gaulin® Type 15M8TA Homogenizer usmg 6000 psi pressure. 3. Cool matenal to 70 to 80°F. 4. Package material. Example 13. Food Preparation Composition Using A Conbination Of Phosphatidic Acid Salts And Lecithin As Part Of The Antistick Agent Package. Formulation: Procedure Same as Example 12 above Example 14 - Reduction In Splatter When Using The Oil Of The Current Invention. Chicken, mushrooms and potatoes are prepared usmg the Splatter Test Method found in Section 3 of the Test Methods Section herem. The amount of oil that splattered out of the skillet and onto the alummum foil is determmed by weighmg the foil before and after cookmg Three replicates of each food in each type of oil are run and the results averaged. * The first numbens is the splatter score and the second number is the percentage of the startmg oil that left the pan and is recovered on the foil. There is a significant reduction m splatter for the food preparation composition of this mvention m certain applications. The reduction in splatter is greatest for foods that do not absorb much oil duπng cookmg such as the chicken pieces used m this experiment. Example 15. The Effect Of Lecithin Level On Foaming A senes of samples were prepared based on the composition of the food preparation composition from Example 8 except the level of HR lecithm was varied from 2.0% to 3.5% The concentrations of all other components are kept constant. The food preparation compositions are evaluated for foammg utilizing the Pan Foammg Test Method descnbed m the Test Methods Section The results appear m the Table below. Millimeters of Foam Generated The results mdicate that the level of foammg is proportional to the level of HR lecithm. For reference, conventional cookmg oil does not foam at all m this test A food preparation composition with 2% fumed silica and 1 Oppm polydunethylsiloxane will not foam up to a level of 2.25% HR lecithm m the formula. Example 16: The Effect of Silica and Polvdimethylsiloxane On Foaming The following samples are prepared usmg Cnsco Natural Blend as the base oil. * This sample is conventional cookmg oil with no added components The results mdicate that addmg 2% HR lecithm to conventional oil will cause very high levels of foam. The addition of 10 ppm of polydimethyl siloxane reduces the level of foam to a some extent but foammg levels are still very high and could be unsafe The addition of silica by itself has a more beneficial effect than addmg polydimethylsiloxane by itself and brings the level of foaming mto an acceptable range as discussed m the Detailed Descnption Of The Invention Section Finally, the combination of silica and polydimethyl siloxane makes the HR formulation foam no more than conventional cookmg oil foams. Example 17 A Compaπson Of The No-Stick Performance Of The Composition Of This Invention vs Conventional Oil And Cookmg Spray The cook g compositions of Examples 9,10 and 13 were evaluated usmg the Egg Stick Measurement Test and the Bread Release Test Method descnbed m the Test Methods Section. For WO 00/65933 PCT/USOO/l 1649 36 comparison, conv entional oil i Cπsco Natural Blend i and two commerciallv av ailable cooking spravs ( Pam: and Cnsco) were also e aluated in the same tests The results appear in the Table below NO-STICK PERFORMANCE The results show that conventional oil failed in both the egg stick test and in the bake release test The compositions of the current invention, however, perform much better than oil and about as well as two commercially available coo mg sprays designed to maximize anti-stick performance. Example 18. Comparison Of Browning Of Compositions Of The Present Invention With A Commercially Available Cooking Spray. The coo mg compositions of Examples 9 is evaluated usmg the brownmg test method descnbed in the Test Methods Section For compaπson, a commercially available cookmg spray (Pam is also evaluated in the same tests The results appear m the Table below Brownmg Performance The results show that compositions of the present mvention brown much less than commercially available cooking sprays and fall within a range that is considered acceptable by consumers.

Claims: WHAT IS CLAIMED IS: 1 A food preparation composition compπsmg a) at least one anti-stick agent, preferably wherein said anti-stick agent is selected from the group consisting of lecithm, a silica compound, or mixtures thereof, b) at least one flavor enhaning agent, preferably wherem said flavor enhancing agent is a nucleotide flavor enhancer selected from the group consisting of disodium guanylate, disodium mosmate, and mixtures thereof, c) at least one anti-foam agent, preferably wherein said anti-foam agent is selected from the group consisting of si cone polymer, a silica compound, or mixtures thereof, and d) preferably, but optionally, at least one edible oil 2 The composition of Claim 1, wherem said composition compnses at least 50% by weight of said edible oil 3 The composition of any of the above Claims, wherem said composition is m the form of a stable gel 4 The composition of any of the above Claims, further compnsing diglyceπde 5 The composition of any of the above Claims, further compnsmg an oxoacid, preferably wherem said oxoacid compnses an oxopropanoic acid, oxobutanoic acid, oxopentanoic acid, oxohexanoic acid, oxoheptanoic acid, or mixtures thereof 6 The composition of Claim 1, 2, 3, or 4, wherem said oxoacid compnses an oxoacid selected from the group consisting of glyoxihc acid, 2-oxopropanoιc acid, 2 oxobutanoic acid, 3-methyl-2-oxobutanoιc acid, 3-methyl-2-oxo-pentanoιc acid, 4-methyl-2-oxo-pentanoιc acid, 3-hydroxy-2-oxo-propanoιc acid, 3- hydroxy-2-oxobutanoιc acid, oxolacetic acid, 2-oxo-glutanc acid, 2-oxo-3-phenylpropanoιc acid, 3-(4- hydroxyphenyl)-2-oxopropanoιc acid, 2-oxo-lH-ιndol-3-propanoιc acid, 4-(methylthιo)-2-oxo-pentanoιc acid, 6-amιno-2-oxo-hexanoιc acid, 3-mercapto-2-oxo-propanoιc acid, 3-methyl-2-oxo-hexanoιc acid, 3- methyl-2-oxo-heptanoιc acid, and mixtures thereof A food preparation composition havmg a browning score of from about 5 to about 23 8 The composition of any of the above Claims, having a splatter score of less than about 4, more preferably less than about 2. for chicken 9 The composition of any of the above Claims, hav ing a bread release score of less than about 4, preferably less than about 2 10 The composition of any of the above Claims, having a foaming score of less than about 30, preferably from about 5 to about 30 11 The composition of any of the above Claims, havmg an egg anti-stick score of greater than about 7, preferably greater than about 8 12 The composition of any of the above Claims, wherein said composition can be used at an amount of up to about 3/4 or less that amount of food preparation composition called for m a recipe, preferably up to 1/2 or less 13 A method for preparing a food preparation composition m the form of a stable gel, compnsmg the steps of (a) providmg an oil base, (b) addmg from about 1.5% to about 2.2% silica to the oil base; (c) mixing the silica with the oil base to form a mixture; (d) homogenizing the mixture, preferably at a pressure of at least about 2000 psi; (e) cooling the mixture, preferably to from about 70°F to about 80°F; and (f) thoroughly mixmg mto the mixture at least one additional ingredient to form said food preparation composition, preferably wherem said additional ingredient compnses a flavor enhancing agent, lecithm, sihcone polymer, or mixtures thereof 14 The method of Claun 1, wherem said flavor enhancing agent has an average particle size of less than about 30 microns, preferably less than about 10 microns

Inventors: EL-KHOURY NIZAR, HOWIE JOHN KEENEY, LAIR ANGELA LOUISE, LIN PETER YAU-TAK, SANDY JESSIE LINDA, SWAINE ROBERT LESLIE JR, VOLKER DAVID ALAN, ZYZAK DAVID VINCENT, EL-KHOURY, NIZAR, HOWIE, JOHN, KEENEY, LAIR, ANGELA, LOUISE, LIN, PETER, YAU-TAK, SANDY, JESSIE, LINDA, SWAINE, ROBERT, LESLIE, JR., VOLKER, DAVID, ALAN, ZYZAK, DAVID, VINCENT
Applicants: PROCTER & GAMBLE, THE PROCTER & GAMBLE COMPANY
Application year: 2000
Main classification: A23L1
IPC codes: A23D9, A23L1