Food preparation compositions
AssigneeThe Procter & Gamble Company
InventorsNizar El-Khoury, Robert Leslie Swaine, Jr., Jessie Linda Sandy, Peter Yau-Tak Lin, David Alan Volker, John Keeney Howie, David Vincent Zyzak, Angela Louise Lair
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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.
Claims76
A food preparation composition comprising:
- a) at least one anti-stick agent;
- b) at least one flavor enhancing agent;
- and
- c) at least one anti-foam agent.
A food preparation composition comprising:
- (a) at least one anti-stick agent;
- (b) at least one mouthfeel agent;
- and
- (c) at least one flavor enhancing agent.
A food preparation composition comprising:
- (a) an anti-stick agent;
- and
- (b) a mouthfeel agent comprising an oxoacid.
A food preparation composition having a browning score of from about 5 to about 23.
A food preparation composition which can be used at an amount of up to about ½ or less that amount of food preparation composition called for in a recipe, wherein said food preparation composition has a browning score of from about 5 to about 23.
An article of commerce comprising:
- (a). a food preparation composition comprising at least one anti-stick agent, at least one flavor enhancing agent and at least one anti-foam agent.
Dependencies are inferred from the claim text.