Patent ID: 7129309

Claim:
A transparent and colorless, elastomeric baking mold suitable for use with food products, comprising the addition-crosslinked product of: A) an unsaturated polydioganosiloxane component consisting essentially of polyorganosiloxanes containing, as unsaturated moieties, chemically bound structural units of the formula (1) R a R 1 b SiO (4-a-b)/2 (1), and at least one Si-H functional crosslinker containing chemically bound structural units of the formula (2) R c H d SiO (4-c-d)/2 (2) wherein R each independently is a C 1–18 hydrocarbon radical free of carbon-carbon multiple bonds, and optionally halo substituted; R 1 are monovalent C 2-14 hydrocarbon radicals having an aliphatic carbon-carbon multiple bond; a is 0, 1, 2, or 3, b is 0, 1, or 2, with the proviso that the sum of a+b is less than or equal to 3 and on average at least two radicals R 1 are present per molecule, c is 0, 1, 2, or 3, d is 0, 1, or 2, with the proviso that the sum of c+d is less than or equal to 3 and on average at least two Si-bound hydrogen atoms are present per molecule; wherein the addition-crosslinked product is crosslinked by means of a rhodium or iridium hydrosilylation catalyst selected from the group consisting of Rh 2 (C 8 H 15 O 2 ) 4 , Rh 2 Cl 2 Y 4 where Y is 0.5 C 8 H 12 , Ir(OOOCCH 3 ) 3 ; Ir(C 5 H 7 O 2 ) 3 , [Ir(Z)(En) 2 ] 2 , [Ir(Z)(Dien)] 2 , and mixtures thereof, where Z is chlorine, bromine, iodine, or alkoxy, En is olefin, and Dien is cyclooctadiene, wherein the baking mold is a baking sheet or a mold containing at least one cavity in the shape of a food product to be molded.