George S Torrey

US Patent:

62107437, Apr 3, 2001

Filed:

Jun 26, 1996

Appl. No.:

8/669744

Inventors:

Clarence P. Clapp - Danville IL
George S. Torrey - Danville IL

Assignee:

Creative Products Inc. of Rossville - Rossville IL

International Classification:

A23D 900
A32J 700

US Classification:

426662

Abstract:

A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, a organic, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

US Patent:

52960218, Mar 22, 1994

Filed:

Oct 28, 1992

Appl. No.:

7/967511

Inventors:

Clarence P. Clapp - Danville IL
George S. Torrey - Danville IL

Assignee:

Creative Products Inc. of Rossville - Rossville IL

International Classification:

A23D 900

US Classification:

106 2

Abstract:

An aerosol-dispensable foodstuffs parting composition for coating cooking surfaces comprising a water-in-oil emulsion containing natural lecithin, refined lecithin or a chemically modified lecithin selected from the group consisting of acylated, preferably acetylated lecithin, hydroxylated lecithin, and acetylated-hydroxylated lecithin, or mixtures thereof; an edible oil; an emulsifying agent; water; and a pressurized, normally gaseous propellant suitable for discharging the composition as an aerosol spray. A procedure for preparing the water-in-oil emulsion comprises mixing together the aforesaid ingredients except the propellant with about 7 to 21% of the total water, to form a concentrate. The remainder of the water and the propellant are added later. The emulsion may also contain one or more of a humectant, a suspending agent, a release agent and a blocking agent.

US Patent:

53744349, Dec 20, 1994

Filed:

Nov 4, 1991

Appl. No.:

7/787193

Inventors:

Clarence P. Clapp - Danville IL
George S. Torrey - Danville IL

Assignee:

Creative Products Inc. of Rossville - Rossville IL

International Classification:

A23D 900
A23J 700

US Classification:

426116

Abstract:

A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, antioxidants, preservatives, flavorants, etc.

US Patent:

55674569, Oct 22, 1996

Filed:

Jul 1, 1994

Appl. No.:

8/270632

Inventors:

Clarence P. Clapp - Danville IL
George S. Torrey - Danville IL

Assignee:

Creative Products Inc. of Rossville - Rossville IL

International Classification:

A23D 900
A23J 700

US Classification:

426116

Abstract:

A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

US Patent:

54317193, Jul 11, 1995

Filed:

Mar 21, 1994

Appl. No.:

8/215847

Inventors:

Clarence P. Clapp - Danville IL
George S. Torrey - Danville IL

Assignee:

Creative Products Inc. of Rossville - Rossville IL

International Classification:

A23D 900

US Classification:

106 2

Abstract:

A foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin, an edible oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate, calcium chloride dihydrate, dibasic magnesium phosphate trihydrate and potassium chloride, and water. The lecithin is preferably acetylated lecithin, and the preferred emulsifying agent is monocalcium phosphate and is present in an amount of at least about 1 percent by weight of the composition. In alternative embodiments, mono- and diglycerides, including, e. g. , phosphated mono- and diglycerides, are used as substitutes for the lecithin. Medium chain triglycerides are sometimes used with or in place of the edible oil as part of the edible oil component.