Patent ID: 8871698

Claim:
A method of reducing the formation of carbonization and caramelization of organic food or oil residues on a surface, the method comprising: prior to cooking over the surface, applying to the surface a composition comprising: at least one surfactant; an anti-deposition agent selected from the group consisting of hydrogen peroxide, citric acid, acetic acid, phosphoric acid, sulfuric acid, and a combination thereof; and a protein component comprising yeast proteins and polypeptides selected from the group consisting of heat shock proteins and polypeptides; and stress proteins and polypeptides; wherein the yeast proteins and polypeptides are obtained from fermenting yeast cells and subjecting a mixture obtained from the yeast fermentation to stress; subsequent to cooking over the surface, cleaning the surface with the composition; and repeating the application; whereby the formation of carbonization and caramelization of organic food or oil residue on the surface is reduced.