United States Patent (19) 11 Patent Number: 4,547,388

Strouss 45 Date of Patent: Oct. 15, 1985

(54) PAN RELEASE AGENT AND ITS Proceedings of the 55th Annual Meeting, Amer. Soc. of
PREPARATION Bakery Eng., 1979, pp. 57-64.
76 Inventor: Oran L. Strouss, Carson, Calif. Tandem 552, Softener/Conditioner, ICI Americas Inc.,
Brochure 222-19, 9/79 2M.
21) Appl. No.: 620,529 Tandem 11H, Softener/Conditioner for Yeast-Raised
(22 Filed: Jun. 12, 1984 Bakery Products, ICI Americas, Inc., Brochure 222-7
(LG-131), 5/75/300.
Related U.S. Application Data Tandem 552, ICI Americas, Inc., Brochure 5/78 500.
60 Continuation of Ser. No. 388,432, Jun. 17, 1982, aban Primary Examiner-Richard D. Lovering
doned, which is a division of Ser. No. 191,278, Sep. 26, Attorney, Agent, or Firm-Lyon & Lyon
1980, Pat. No. 4339,465, which is a continuation-in 57) ABSTRACT
part of Ser. No. 85,127, Oct. 15, 1979, abandoned.
A liquid composition for use as a pan-release agent in
51) Int. Cl." ......................... A21D 8/08; A23D 5/00; bakeries and a method of preparing such composition
B01F 17/34 and depanning baked goods which comprises spraying
52 U.S. C. .................................... 426/609; 252/314; onto a pan in which dough is to be baked a liquid com
252/356; 426/811 position comprising a liquid emulsifier containing
58 Field of Search ................ 252/356, 314; 426/811, monoglycerides, diglycerides, and polysorbate, and a
426/609, 610, 611 major portion of water. Lecithin may also be added to
(56) References Cited the liquid composition, as well as certain preservatives.
U.S. PATENT DOCUMENTS
The present invention enables bakery products, particu
larly yeast-raised bakery products, to be easily released
2,090,537 8/1937 Lund ............................... 252/356 X from the pans at the conclusion of the baking process
2,559,481 7/1951 Truesdell ............................ 426/609 and minimizes the build-up of carbon residue on the
2.793,123 5/1957 Haas............. ... 426/609 surfaces of the baking pans. The liquid composition
2,963,372 12/1960 Brody et al. . ... 426/609 does not affect the color of the baked dough and has a
3,484,250 12/1969 Vollink et al. ...................... 426/293 viscosity suitable for spraying through hydraulic or air
3,507,665 4/1970 Henthorn ..... ... 252/356 X pressure spray equipment. The liquid composition dis
3,785,993 1/1974 Langhans ............................ 252/356
3,859,445 l/1975 Langhans .............................. 426/24 closed in the present invention can also be used to ad
3,906, 17 9/1975 Gawrilow .... ... 426/811 X here a topping material, such as sesame seeds, onto
4,115,313 9/1978 Lyon et al. .. ... 426/811 X yeast-raised bakery products without interfering with
4,192,898 3/1980 Hanson, Sr. .................... 426/609 X the release of the baked goods from the baking pans or
OTHER PUBLICATIONS
adding to a build-up of carbon residue.
Product Featurette, Bakery, Sep. 1979, p. 212. 13 Claims, No Drawings
 4,547,388
1. 2
water is known in the baking industry. See, for example,
PAN RELEASE AGENT AND ITS U.S. Pat. Nos. 3,785,993 and 3,859,445. However, as
PREPARATIONCROSS-REFERENCE TO described in these patents, such liquid emulsifiers are
RELATED APPLICATION used as a dough conditioner and softener for uniformity
5 of appearance and extended shelf life. They were devel
This application is a continuation of application Ser. oped by ICI Americas, Inc. to be used in conjunction
No, 388,432 filed June 17, 1982, now abandoned, which with liquid shortenings utilized in continuous mixing
was a divisional of application Ser. No. 191,278 filed processes. In particular, the described liquid emulsifiers
Sept. 26, 1980, issued U.S. Pat. No. 4,339,465, which cannot be applied directly to the dough surface in order
was a continuation-in-part of application Ser. No. O to get a topping material to stick thereto. Such an appli
085,127 filed Oct. 15, 1979, now abandoned. cation causes the normal "golden brown' color of the
BACKGROUND OF THE INVENTION baked dough to become spotty or streaked with light
and dark areas of color. This unappetizing effect is
The present application is directed, in general, to a unacceptable in the baking industry, and such baked
liquid composition for use as a pan-release agent in 5 goods are uniformly rejected by a bakery for sale to the
bakeries, method of preparing same, and a method of public. In addition, the amount of water in the described
de-panning baked goods. More specifically, the present liquid emulsifiers is limited to between 5 and 21 percent
invention describes the application of a liquid composi by weight. Thus, due to former strict FDA require
tion comprising a liquid emulsifier and water to the ments, recently rescinded, which placed an exact limit
baking surfaces of pans for ease of product release and 20 on the amount of emulsifier which could be added to a
to prevent the build-up of carbon residue on the pan particular batch of dough, and as a result of the viscos
surfaces. ity of the liquid emulsifiers, the practice of the industry
One of the problems which continuously plagues the has been to directly meter the liquid emulsifiers into the
baking industry is the formation of carbon residue on dough or meter them into the shortening. A typical
the surfaces of the baking pan. This residue is primarily 25 method is described in the above-identified patents. The
due to the use of pan release agents known in the art, required control over the amount of emulsifier used
such as the edible oils of cottonseed, soybean, coconut, could not be obtained with a spraying apparatus, nor
palm, corn, or similar oils, either alone or in combina could the liquid emulsifiers as described in the patents
tion with refined mineral oil. Commercial grade animal and as used in the industry be sprayed through hydrau
fats in the form of lard or tallow are also commonly 30 lic or air pressure spray equipment due to their viscos
used. However, all of these known pan release agents, ity. Thus, while the liquid emulsifiers disclosed in these
when subjected to the temperatures of 300 F. to 500 F. patents are believed to be the only commercially avail
necessary in commercial baking, leave a carbon residue able liquid emulsifiers known in the art, they are not
on the pan surface which is not readily removable. This known to have been used other than as a dough condi
carbon residue interferes with the ease of release of the 35 tioner and softener for uniformity of appearance and
bakery product from the pan and damages the silicone extended shelf life.
glaze found on the surface of most baking pans. Conse SUMMARY OF THE INVENTION
quently, bakeries must periodically have the carbon
residue commercially removed from the baking pans The present invention provides a liquid composition
and the silicone glaze reapplied to the pan surfaces. Not 40 for use as a pan release agent in bakeries, method of
only is this reglazing process itself expensive, but the preparing same, and a method of de-panning baked
bakery must quite often, either reduce its production or goods. The bakery pans are sprayed with a liquid com
invest in additional pans to be used while a portion of position comprising a liquid emulsifier containing
their pans are being reglazed. Also, since the carbon monoglycerides and diglycerides derived from animal
residue is a result of combustion, smoke and other pol 45 fat or vegetable oils and a polysorbate compound, and a
lutants are undesirably released inside the bakery during major portion of water by weight. In addition, un
the baking process. bleached liquid lecithin may be added to the liquid
A related problem in the art occurs whenever it is composition to aid its adherence to the walls of the
necessary to place a topping on the baked goods. Baker baking pans, particularly high-walled pans such as
ies have for many years produced buns and rolls that are 50 bread pans. The liquid composition may also be sprayed
topped with such things as sesame seeds, poppy seeds, directly onto the dough surface to adhere a topping
wheat bran, oat flakes, and the like. However, the oils material thereto throughout the baking process.
used as pan release agents cannot be used to adhere a The method of the present invention results in the
topping material onto the dough. Thus, to make certain effective and easy removal of baked products and, par
that these topping materials will adhere to the tops of 55 ticularly, yeast-raised goods from the pan baking Sur
the dough, water at hydrant pressure is sprayed onto faces, reduces the number of "cripples' or lost product,
the dough as it lies in the silicone-coated baking pans and reduces the build-up of residual carbon on the pan
just prior to the depositing of the topping material onto surfaces, thereby extending the time period between
the dough. It is believed, however, that raw water, reglazing of the silicone pan surfaces. Moreover, the
applied in such a manner, causes accelerated deteriora 60 liquid composition does not affect the color of the
tion of the silicone coating on the pans. Moreover, baked dough, and has a viscosity suitable for spraying
flour, seeds, dust, etc., adhere to the wet pan surface, the liquid composition through hydraulic or air pressure
causing a "soil build-up' which leads to the formation spray equipment. Furthermore, the minimization of
of a carbon residue. As a result, the baked dough begins carbon residue decreases the amounts of smoke or other
to stick in the pans, causing damaged rolls or "cripples' 65 environmental pollution which are produced during the
and leading to the premature recoating of the pans. baking process, thereby having a favorable effect on the
A liquid emulsifier which contains monoglycerides, working environment of the workers, as well as on the
diglycerides, a polysorbate and a limited amount of environment as a whole.
 4,547,388 4.
3
It is, therefore, an object of this invention to provide The monoglyceride and diglyceride components of
a method for de-panning baked goods. the liquid emulsifier used in the liquid composition of
It is also an object of this invention to provide a liquid the present invention are derived from animal fats and
composition for use as a pan-release agent in bakeries. /or vegetable oils. The polysorbate component is pref
It is a further object of this invention to provide a 5 erably derived from the reaction of ethylene oxide and
method of spraying a liquid composition onto a bakery the sorbitan ester or stearic acid, e.g., polyoxyethylene
pan which is effective as a releasing agent for removing (20) sorbitan monostearate. This particular polysorbate
the baked goods from the pan and minimizes the forma is commercially known as polysorbate 60. The mono
tion of carbon residue on the pan surface. glycerides and diglycerides preferably comprise from
It is another object of this invention to provide a 10 about 3.5 percent to about 9.0 percent by weight of the
method of spraying a liquid composition comprising a liquid composition while the polysorbate preferably
liquid emulsifier and at least about 80% water by weight comprises from about 2.5 percent to about 6.5 percent
onto a baking pan as a releasing agent for the removal of by weight of the liquid composition. Preferably, the
the baked goods from the pan. ratio of the mono- and diglyceride components to the
It is still another object of this invention to provide a 15 polysorbate component is less than 1.5 but more than
method of spraying a liquid composition onto a bakery 1.4.
pan which is effective as a releasing agent, and which The only commercially available liquid emulsifier
liquid composition can also be sprayed onto the dough currently known in the art is produced by ICI Ameri
surface of uncooked bakery products to adhere a top cas, Inc., Specialty Chemicals Division, Wilmington,
ping material thereto before, during, and after the bak Del. 19897, under the name of TANDEM (R)552. These
ing process. blends contain a ratio of approximately 60 percent by
It is still a further object of this invention to provide weight of the mono- and diglycerides portion to ap
a method of spraying a liquid composition which is proximately 40 percent by weight of the polysorbate
stable in solution over a period of time and in which all component. As currently manufactured, TAN
component parts are compatible, one with another, onto 25 DEM (R)552 contains approximately 53 percent by
a baking pan as a releasing agent for the removal of the weight mono- and diglycerides, 36 percent by weight
baked goods from the pan. polysorbate (60), and 11 percent by weight water. How
The manner in which these and other objects and ever, TANDEM (R)552 cannot be applied directly to
advantages are achieved will become apparent from the the surface of the dough without causing streaking or
spotting in the color of the dough as it bakes. As previ
detailed description of the preferred embodiment which 0 ously
follows. mentioned, this unappetizing effect is unaccept
able to the baking industry. In addition, hydraulic or air
DETAILED DESCRIPTION OF THE pressure spray equipment commonly used in bakeries
PREFERRED EMBODIMENT cannot be used to spray TANDEM (R)552 due to its
The present invention provides a liquid composition 35 viscosity.
To ensure that the liquid compositions of the present
for use as a pan-release agent in bakeries, method of invention do not discolor the dough as it bakes, the
preparing same, and a method of de-panning baked compositions comprise a major portion of water by
goods which comprises spraying onto the surfaces of a weight, specifically at least about 80 percent water by
baking pan a liquid composition comprising a liquid 0 weight, and preferably
emulsifier containing monoglycerides and diglycerides cent water by weight asbetween shown
83 percent and 93 per
by the following exam
as derived from animal fats or vegetable oil or both and
a polysorbate compound, and at least about 80% water ples. When a commercial liquid emulsifier which con
by weight. Unbleached liquid lecithin as derived from tains a limited amount of water is used, such as TAN
soya oils may also be added to the liquid composition of 45 erably(R)552,
DEM
within
the amount of water added thereto is pref.
the range of five to fourteen times by
the present invention in order to aid its adherence to the weight of the liquid emulsifier component, resulting in a
walls of a baking pan. liquid composition having at least 80 percent water by
The liquid emulsifier used in the spraying composi weight as in the examples which follow. Thus, they can
tion is a mixture of monoglycerides, diglycerides, a be used to adhere a topping material
polysorbate and a limited amount of water, and has the face as well as be sprayed directly ontotothe the dough sur
following general characteristics and specifications: 50 to provide good product release. It shouldpanbesurfaces noted,
however, that if excessive (and economically wasteful)
Classification Food Emulsifier amounts are sprayed directly onto the dough, some
Form at or about 77 Clear. Golden Liquid discoloring may occur.
Melting Point Approx. 45 55 As previously mentioned, unbleached liquid lecithin
Iodine Value Approx. 39
Flash Point Above 300 as derived from soya oils may also be added to the liquid
Fire Point Above 300 composition in order to aid its adherence to high-walled
Total Monoglycerides Approx. 32% baking pans, such as a bread pan. Lecithin also adds to
Hydrophile-Lipophile Balance
Rating
8.1 the stability of the liquid composition. The lecithin
60 comprises less than 4.0 percent by weight of the liquid
Monoglyceride Content 28.0 min.
(Alpha Form, 7%) composition and preferably about 2.0 percent in those
Free Glycerin, % 1.1 max. liquid compositions used with high-walled pans.
Free Fatty Acid
(as oleic. %)
0 imax To form a composition having a shelf life of more
than a few days, certain preservatives should be added
65 to the liquid composition. In particular, it has been
The liquid emulsifier is known to be soluble at low found that the addition of potassium sorbate in an
levels in vegetable oils as well as being dispersible in amount ranging from about 0.1 to about 0.2 percent by
Wate. weight of the water and liquid emulsifier components,
 4,547,388
5 6
together with citric acid in an amount ranging from water to 1 part liquid emulsifier, with the liquid emulsi
about 0.015 to about 0.3 percent by weight of the water fier comprising about 12.4 percent by weight of the
and liquid emulsifier components provides a stable solu composition, and about 2.0 percent by weight lecithin is
tion having a shelf life of at least two to three weeks added. Potassium sorbate and citric acid may also be
when kept at a temperature between about 33° F. and added to the liquid composition as preservatives. This
about 110 F. for storage. Preferably, the liquid compo liquid composition is particularly effective with baking
sition is stored and used at room temperature to prolong pans having deep or high walls such as a bread pan. The
its shelf life. The stabilization of the liquid composition liquid composition is generally sprayed directly onto
is also aided by preferably maintaining its pH between 10 the empty pan until complete coverage of all the sur
about 3.75 and 4.0. In particular, the potassium sorbate faces of the pan which the dough will contact is ob
is not as effective at a pH greater than about 5.0 while tained.
a more acidic pH than about 3.75 results in a sharp. odor When the liquid compositions disclosed in the
emanating from the liquid composition. method of the present invention are used for the release
A preferred method of preparing the liquid composi 15 of buns or the like from their baking pans, the lecithin
tions of the present invention is to first place the water component is not necessary. However, the presence of
component under rapid agitation using a high-shear lecithin does aid the stability of the liquid composition.
mixer, such as a Turbon High-Speed, High-Shear Mixer Thus, a preferred liquid composition for this use may be
having a speed of about 3450 rpm (available from Tob obtained by diluting the liquid composition of Example
ert Industries, Inc., in South Bridge, Mass.). If the speed 1 with equal parts water to produce a liquid composi
of the high-shear mixer is much greater than 3450 rpm, tion having an approximate ratio of about 12 to 13 parts
the liquid composition will become foamy due to the water to each part liquid emulsifier. Such a preferred
presence of too much air. However, mixer speeds composition is disclosed in Example 2. This liquid com
which are much less than 3450 rpm have been found not 25 position is also preferred where a topping material is to
to thoroughly mix the liquid composition. In addition, if be adhered to the dough surface before, during, and
a high-shear mixer is not used, the liquid composition after the baking process.
has a tendency to separate into its different components The liquid compositions of the present invention are
after a few days. The water may be at ambient tempera either sprayed onto the pan before the dough is placed
tures, ranging from about 56°F. to about 90°F. If potas 30 in it, or sprayed onto the dough in the pan before the
sium sorbate and citric acid are used as preservatives,
they are slowly added to the agitating water component ifdough is fully proofed, i.e., risen. It has been found that
the dough has been fully proofed, the areas of the pan
until the solution is thoroughly mixed, usually about 3 where the sticking of the dough primarily occurs are
to 5 minutes. The liquid emulsifier component is then already covered by the dough. Consequently, the spray
slowly added thereto while the agitation continues, and 35 cannot reach and coat these areas. However, where a
the resulting mixture is then thoroughly agitated for topping material is to be adhered to the dough, the
approximately 5 minutes to ensure a homogeneous solu liquid composition
tion. The liquid emulsifier is added to the water to pre before the dough isneed placed
not be sprayed onto the pans
therein. Rather, it has been
vent the formation of lumps which have a tendency to 40 found that spraying the liquid composition only after
form when water is added to the liquid emulsifier. the dough is in the pan so that it covers the remaining
If lecithin is to be added to the liquid composition of surfaces of the pan which the dough
the present invention, the lecithin and the liquid emulsi rises, as well as covering the surface ofwill contact as it
fier are first pre-mixed at ambient temperatures using a provides satisfactory release of the baked doughthe itself,
high-shear mixer, usually for about 3 to 5 minutes, until 45 the pan. Although not necessary, if desired, the panfrom
dough
may
these components are thoroughly mixed and form a
stable solution. This mixture is then added to the water also be sprayed before the dough is placed therein to
component as stated above. Should the lecithin be intro provide complete coverage of all the pan surfaces. As
duced into the water rather than the liquid emulsifier, a previously noted, however, it is important that an exces
lumpy mixture may result with much of the lecithin 50 sive amount of the liquid composition not be sprayed
eventually separating out and floating to the top of the directly onto the dough in order to avoid the possibility
mixture. The resulting liquid composition which incor of any discoloration of the baked dough.
porates lecithin has a creamy color and a viscosity such The liquid composition is sprayed onto the baking
that it may be sprayed using standard pressure spray pans by means of spray heads or nozzles known in the
apparatus, such as hydraulic or air pressure spray equip 55 art, e.g., those used when water is used as the means for
ment. The resulting liquid composition without lecithin adhering the topping material onto the dough. The
may be similarly sprayed but is a milky white opaque spray nozzles are connected to a hydraulic or air pump
solution which is slightly less stable than those composi or a mechanical centrifugal pump which can provide a
tions incorporating lecithin. However, liquid composi 60
constant fluid pressure of about 40 lbs. to about 100 lbs.
tions without lecithin are particularly useful with bun Suitable hydraulic pumps are well known in the baking
pans or the like which do not have the deep pan walls industry under the trade names "GRACO" and "ALE
found in a bread pan, as well as in adhering a topping MITE'. The pumps draw the liquid composition di
material to the dough surface. rectly from the steel drums in which it is stored.
The preferred liquid composition used in the method 65 The following nonlimiting examples of the liquid
of the present invention for the release of baked breads compositions of the present invention are provided for
from a bread pan is set forth in Example 1 below. This illustration only in order to further describe the liquid
liquid composition has an approximate ratio of 6 parts compositions of this invention.
 4,547,388
7 8

Weight Percent Blend: - - -

EX. EX. EX. EX. EX. EX- EX- EX- EX
COMPOSITION AMPLE 1 AMPLE 2 AMPLE 3 AMPLE 4 AMPLE 5. AMPLE 6 AMPLE 7 AMPLE 8, AMPLE 9
Liquid Emulsifier
Mono- and 7.4 4.0 7.5 5.8 8.8 7.3 4.4 4.7 6.5
Diglycerides
Polysorbates 50 2.7 5. 4.0 6.0 SO 3.0 3.2 4.4
*Water 85.6 92.3 86.9 89.2 85.2 84.7 92.6 90. 87.1
Lecithin 2.0 1.0 0.5 1.0 3.0 2.0 2.0
*Includes water incorporated with the liquid emulsifier.

In each of the above examples, the amount of water

referred to is the total water in the liquid composition. 0 to about 4 percent lecithin by weight of the liquid
However, when TANDEM (R)552 is used as the liquid. 15 composition, and from about 80 percent to about 95
emulsifier, it already contains between about 10 percent percent water based on the weight of the liquid compo
to about 11 percent weight water. Accordingly, the sition.
above stated percentages of water include 11 percent 8. A liquid composition as in claim 7 wherein said
for the water contained in the TANDEM (R)552. liquid composition comprises about 7.4 percent by
While the preferred application of this invention has 20 weight monoglycerides and diglycerides, about 5.0
been shown and described, it would be apparent to percent by weight polysorbate, about 2.0 percent by
those skilled in the art that many more modifications in weight lecithin, and about 85.6 percent by weight wa
the specific formulas of the liquid compositions are ter.
possible without department from the inventive con- 9. A liquid composition as in claim 7 wherein the
cept herein described. The invention, therefore, is to be 25 liquid composition comprises about 4.0 percent by
limited only by the lawful scope of the claims which weight monoglycerides and diglycerides, about 2.7
follows. percent by weight polysorbate, about 1.0 percent by
I claim: weight lecithin, and about 92.3 percent by weight wa
1. A liquid composition for use as a pan-release agent te.
in bakeries, consisting essentially of a liquid emulsifier 30 10. A liquid composition as in claim 1 or 7 wherein
containing monoglycerides, diglycerides, and a polysor- the monoglycerides and diglycerides are derived solely
bate, and at least about 80 percent water by weight of from vegetable oils.
the liquid composition. 11. A liquid composition as in claim or 7 wherein
2. A liquid composition as in claim 1 wherein said the polysorbate is derived from the reaction of ethylene
liquid composition additionally includes an effective 35 oxide and the sorbitan ester of stearic acid.
amount of lecithin to aid the adherence of the liquid 12. A method of mixing a liquid composition consist
composition and/or to add to the stability, thereof. ing essentially of a liquid emulsifier containing mono
3. A liquid composition as in claim 2 wherein the glycerides, diglycerides, and a polysorbate, and at least
lecithin comprises less than about 4.0 percent by weight 80 percent to about 95 percent water based on the total
of the liquid composition. 40 weight of the liquid composition which comprises the
4. A liquid composition as in claim 1 wherein the steps of:
water comprises from about 5 to about 14 times by agitating the water in a high-shear mixer having a
weight of the liquid emulsifier. speed of about 3450 rpm;
5. A liquid composition as in claim 1 wherein the adding the liquid emulsifier to the water while the
water comprises from about 83 percent to about 93 45 water is being agitated; and
percent by weight of the liquid composition. further agitating the water and the liquid emulsifier in
6. The composition of claim 1 wherein the ratio of the the high-shear mixer until they form a stable, ho
mono and diglycerides to the polysorbate is no more mogeneous solution.
than 1.5 and no less than 1.4. 13. A method of mixing a liquid composition as in
7. A liquid composition for use as a pan-release agent 50 claim 12 wherein the method further includes mixing an
in bakeries comprising a liquid emulsifier containing effective amount of lecithin to aid the adherence of the
from about 4 to about 9 percent monoglycerides and liquid composition and/or to add to the stability
diglycerides based on the total weight of the liquid thereof, with the liquid emulsifier before it is added to
composition and from about 2 to about 7 percent poly- the water,
sorbate by weight of the liquid composition, from about 55 k i ke k

60

65