Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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SOLID STICK PAN LUBRICANT
S P E C I F I C ~ T I O N
BACKGROUND OF THE INVENTION
- This invention has to do with cookware surface
lubrication. More particularly, the invention relates to a
solid stick form of lecithin which can be applied by hand
pressure to deposit a lubricating effective layer of lecithin
onto a cookware surface.
The lubrication of cookware ranging from barbeque
grills, baking tins, cake pans, frying pans and utensils, to
related items such as ice cube trays has found use in~a variety
of greasy and near greasy chemicals including butter, margarine
and silicone or polytetrafluoromethane coatings.
PRIOR ART
Recently there has come to national marketing an
aerosol applied cookware surface lubricant which comprises
lecithin in a propellant solvent. This system is described
in USP 2,796,363 to Lalone. While the product has opened new
markets to lecithin which is physiologically superior as a lub-
ricant to butter, for example, the delivery of adequate quan-
titieS of lecithin uniformly over the pan surface is not
allways achieved, and the use of halogenated hydrocarbon propel-
lants is not environmentally or safety favored.
The purpose of using lecithin is to lubricate the
cookware surface. It has been found that the presence of a
thin covering of lecithin on a frying pay will enable eggs to
slide easily therefrom, avoiding yoke-breaking pokes with a
spatula, and because foods do not stick, clean-up is
facilitated.
SUMMARY OF THE INVENTION
It is a major objective of the present invention to
make readily achievable the benefits of lecithin usage on
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cookware without the use of propellants or aerosols. It is a
further objective to provide a simple reliable form of
lecithin for accurate~ con-trollable and ready application to
cookware, at lower cost per use and wlthout the objectionable
side effects of aerosol delivered product such as release of
halogenated propellant into the atmosphere, exposure of persons
to propellant vapors, inadequate surface coverage, misdirec-
tion in application, and the presence of toxic chemicals in
the home.
These and other objects of the invention to become
apparent hereinafter are realized in accordance with the
invention by the use of lecithin in an ablative base which is
ablated and/or melted away by application of the product to
the cookware surface to be heated, with or without preheating.
More particularly the invention provides a solid
stick cookware lubricant comprising a minor proportion of
lecithin and a major proportion of an ablative base therefor
comprising a normally solid material consisting essentially of
fatty alcohol ester selected from a hard fat and/or wax, and
a normally liquid comestible oil in proportions enabling
- ablative action upon wiping on a cookware surface with hand
pressure alone to deposit the lecithin in an effective amount
to lubricate the surfaceO
Specifically, the invention provides a solid stick
cookware lubricant consisting essentially per 100 parts by
weight of from 10 to 30 parts of lecithin, and from 70 to 90
parts correspondingly of an ablative base, the base compris
ing a room temperature normally solid hard fat or wax and a
room temperature liquid comestible oil in proportion to
deposit a lubricating effective layer of lecithin onto the
cookware surface with hand pressure wiping. The hard fat
and/or wax may be present in the ablative base in an amount
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between 40 and 60 parts, and the oil in an amount between 30
- and 40 parts, by weight. The fat comprises generally an
ester of a trihydrlc fatty alcohol and may particularly
comprise hydrogenated fatty acid glycerides, e.g., glyceride
hydrogenated tallow, and hydrogenated vegetable oil glycerides
e.g. of soy, corn, safflower, sesame, cottonseed and/or olive
oils, and the liquid comestible oil a vegetable oil, e.g.
nonhydrogenated counterparts of the just mentioned oils, or a
white mineral oil. The wax comprises any of the various
esters of monohydric fatty alcohols and specifically beeswax,
Ozerkerite, Carnauba, mineral wax, palm wax, paraffin wax
and the like, and mixtures thereof.
In preferred vegetable oil systems particularly
adapted to be dispensed from a container from which the stick
is controllably extended in the manner of a stick deodorant,
the composition will consist essentially per 100 parts by
weight of from 15 to 20 parts of lecithin, and from 80 to 85
parts of an ablative base comprising from 40 to 60 parts of a
room temperature solid hard fat and from 30 to 40 parts of a
room temperature liquid vegetable oil. In the white mineral
oil systems it is preferred to employ from 5 to 20 parts of
the lecithin, and from 80 to 95 parts of the ablative base,
which base may comprise correspondingly from 50 to 60 parts of
the room temperature solid hard fat and from 30 to 45 parts
of the white mineral oil typically having a specific gravity
above 0.80.
There may further be added to the composition to as-
sist compatibility of the mentioned ingredients and ease
manufacture while facilitating obtention of a suitably firm
yet ablative stick, a minor amount e.g. 0.1 to 10 parts of an
ethoxylated glycerol or sorbitol glyceryl or fatty acid
ester food grade emulsifier.
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The physical characteristics of the stick as to
spreadibility and rigidity are important and may be gaged
to be present in a stick form of the composition having a
penetration value at 77F of between about 30 to 35 and 60
to 65 (ATSM D-1321, 1322) and a congealing temperature in the
range of 120 to 145F depending on properties desired.
(ASTM D-87-66)
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50338
1¦ BRIEF DESCRIPTION OF THE DRAWINGS
; ~ 21 The invention will be further described as to an
31 illustrative embodiment in conjunction with the attached drawing
4¦ wherein
51 Fig. 1 is a view in vertical section of the pan
61 lubricant stick composition in a container accordlng to the
7 ¦ invention;
8 ¦ Fig. 2 is a view taken on line 2-2 thereof;
9 ¦ Fig. 3 is a bottom plan view on line 3-3 in Fig l;
10 ¦ Fig. 4 is a view like Fig. 1 showing the stlck
11¦ uncovered and partly extended as for use, and
12 ¦ Fig. 5 is a pictorial view of application of the
13 ¦ extended stick to a cookware surface.
14 ¦ DESCRIPTION OF THE PREFERRED EMBODIMENTS
15 ¦ The problems with erratic delivery and spotty coverage
16 ¦ of lecithin by aerosol techniques can be solved with the stick
17 ¦ form of lecithin delivery system disclosed herein by combining
18¦ the lecithin, in relatively great amounts, with an ablative base
19¦ having the proper characteristics of wear (hot or cold) and
rigidity to be operable like a brush to place the lecithin
21 everywhere desired, and nowhere else. Thus the key to satisfying
22 the need for a more ready form of lecithin cookware lubricant
23 is in the development of a delivery system having, in combination
24 with lecithin, the proper degree of stiffness and ~the proper
amount of abrasion or heat erosion to deposit the desired
26 quantity of lecithin.
27 We have found tha-t certain blends of hard fats or waxes
28 and liquid comestible oils can be mixed with lecithin and provide
29 the benefits of lecithin as a cookware surface lubricant while
metering the amount of deposit and ensuring accuracy of placement,
31 all conveniently by hand pressure and without the use o~ noxious
32 chemicals. "Liquid comestible oil" herein refers to vegetable oils
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1 ¦ liquid at room tempera-ture (defined below) and white mineral
2 ¦ liquid at room temperature (sometimes referred to as liquid
3 ¦ petrolatum) and which are sui-table for human ingestion as
¦ manifested by acceptance by the Food and Drug ~dministration, or
5 ¦ listing in the United States Pharmacopea or National Formulary
6 ¦ as suited for such purpose.
7 ¦ A typical composition range for use in stick form is
8 ¦ as follows: (pçr 100 parts by weight)
9 ¦ Comestible Oil 30 - 40 or 45 parts
10 ¦ Lecithin 5 or 15 - 20 parts
ll Hydrogenated Fatty Acid 40 - 50 or 60 parts
12 Glyceride or Wax
13 In preparing the present cookware lubricant sticks the
14 followin~ desiderata obtain: Commercial lecithin is a viscous
semi-fluid and stick mass unsuited to wiping application. While
16 lecithin can be successfully dissolved in propellant and sprayed
in aerosol form, that mode of application is subject to the
18 practical and healthful limitation discussed above. It is our
l9 purpose to so compound lecithin as to obtain the benefits of this
natural food fat including its inherent surface active properties,
21 in a novel and convenient-to-apply form, i.e. as a readily
22 spreadable composition for cooking and frying surfaces.
23 Accordingly we provide a solid, formable material
2~ comprising lecithin and an ablative base. "Lecithin" herein
refers to the material normally derived from soy beans and egg
26 yolks but obtainable from like natural products, which typically
27 comprises a viscous li~uid or semi-solid, mixture of various
28 diglycerides of stearic, palmitic, and oleic acids, linked to the
29 choline ester of phosphoric acid. Typically lecithin is
"commercial lecithin" and contains about 4~ phosphorous by weight.
31 Lecithin of varying grades of purity can be used and typically is
32 present in an amount between 5 and 30 parts by weight in the stick
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1¦ composition, preferably from 5 to 15 up to 20 parts, and in most
21 preferred stick systems about 10 to 15 parts, by weight. An
31 excessive amount of lecithin is reflected in a too soft composition
4 and one which may have an unduly detectable level of leci-thin odor.
On the other hand too little lecithin is counterproductive since
6 the purpose of the stick is to deliver lecithin onto a cookware
7 surface in a new and convenient way. In general it may be
8 observed that a higher level of lecithin is obtained by stick
9 application than by aerosol spray application and with improved
placement accuracy.
11 Because the lecithin is inherently too soft for stick
12 configuration, we combine the lecithin into an ablative base
13 material. The composition of the ablative base is significant
14 in the success of the stick applicator. The ablative base must
be characterized by controlled erosion under heat and/or hand
pressure to meter the proper proportion of lecithin onto the cook-
ware surface. Too soft an ablative base will give unduly high
18 levels of lecithin coverage and be too quickly consumed for user
satisfaction. Too hard an ablative base will not only give poor
0 surface coverage but will require undue hand pressure and be
2 objectionable from a consumer standpoint.
2 - In general it is desirable that the stick have a
23 penetration value per ASTM D-1321-70 of about 60 to 65 at about
225 77F and between about 30 and 70 over the range of room temperature ,
26 encountered in use e.g. 50F to 90F. The stick may be applied
to a hot surface and for this purpose desirably has a congealing
7 temperature of about 120-125 to about 140 to 145F per ASTM 87-66.
229 The composition of the ablative base is a mixture of a
normally solid i.e. at room temperature, hard fatty acid glyceride
and a normally li~uid, i.e. at room temperature or slightly above,
31 comestible oil. These components should be food grade materials.
Room temperature herein refers to a temperature between about 50F
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1¦ and 90F.
21 For purposes of stick formulation there ~ay be
31 employed as the hard fat, fatty acid glycerides, particularly
41 hydrogenated tallow and hydrogenated vegetable oil glycerides
51 e.g. of the vegetable oil materials listed hereinafter with
61 reference to the liquid vegetable oil component of the ablative
7¦ base. Thus there may be included monoglycerides, and diglycerides,
81 and mixtures thereof generally obtained from tlle glycerolysis of
91 edible hard fats or vegetable oils, as well as fatty acid esters
10¦ such as the sorbitan esters of palmitic and stearic acid. Thus,
11 ¦ for example, there may be mentioned as suitable hard fat materials
12¦ glyceryl monostearate, propylene gylcol stearate, sorbitan
131 monostearate, sorbitan tristearate and the like each in molecular
141 weights and grades affording the desired hardness in -the stick
¦ formulation. In addition to imparting the requisite hardness to
161 the stick, many of the aforementioned hard fats will contribute to
¦ the overall lubricity obtained.
8¦ It has been found that hard fats are too hard or
19¦ insufficiently lubricous to lay down an adequate coating of
lecithin with a comfortable wiping action. Accordingly, there is
21 provided in aceordanee with the invention, a modifieation of the
22 hard fat by the incorporation of the normally liquid eomestible
23 oil. Among suitable eomestible oils are these vegetable oils:
24 eorn oil, soy oil, safflower oil, sesame oil, cottonseed oil and
olive oil, peanut oill coeoa butter, eoconut oil, palm nut and
26 other fruit pit oils, and others of materials deseribed as
27 glyeeryl esters of laurie, linoleie, oleie and linolenie aeid type
28 materials.
29 ~hite mineral oils liquid at room temperature are also
useful ineluding those having a speeifie gravity of 0.80 and above
31 and more partieularly, 0.85 to 0.90 (per ASTM ~ 1298 at 77F/77F)
32 and a viscosity of 350-~50 Saybolt Unlversal Seconds (per ASTM
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1¦ D 2161 at 100F). Typical materials~are Chevron White Oils e.g.
21 No. 15, USP. Excessive amounts of vegetable or mineral oil will
31 cause unduly rapid ablative action in use and thus oil and hard
41 fat proportions need to be controlled. As noted above the "hard
51 fat" component can be a suitable hydrogenated version of the
6¦ mentioned vegetable oils and the terms "hard fat" and "fatty acid
~ -I glyceride" herein are intended to embrace both the hydrogenated
81 tallow and hydrogenated vegetable oil type material.
9¦ In general, and particularly with reference to the
lO¦ vegetable oil embodiments hereof, the ablative base comprises 70
11¦ to 90 parts of the stick and that quantity is appor-tioned between
12¦ the hard fat and vegetable oil as follows: The hard fat comprises
'i? 13 ¦ from 40 to 60 parts and the veyetable oil from 30 to 40 parts,
i~ ~ 141 by weight, but together not more than 70 to 90 parts by weight
15¦ o~ the lubricating composition. In higher lecithin systems, i.e.
16¦ those containing 15 to 20 parts by weight of lecithin per 100
171 parts, it is preferred to use from 30 to 40 parts of the vegetable
18¦ oil and from 40 to 50 parts of the hard fat. In lower lecithin
~- 191 content and mineral oil containing systems, and those containing
both mineral oil and liquid vegetable oils, i.e. containiny Erom
-~ 21 S to 30 and preferably about 10 to 15 and most particularly 10
22 parts of lecithin, the ablative base may be pxesent in an amount
23 of 70 to 95 parts by weight, and may comprise 40 to 60, preferably
24 50 to 60 parts of the room temperature solid material, and
correspondingly 30 to 45 preferabl~ 30 to 40 parts of the oil.
26 A highly desirable stick, free of unsightly oozing of
27 liquid from the stick and offering a desirable spreadability is
229 one containing per 100 parts by weight 10 to 15 parts of lecithin,
50 to 55 parts of hydrogenated fatty acid glyceride and about 35
parts of vegetable oil such as soybean oil.
3 In certain embodiments, and to facili-tate cookware
32 cleaning a surface active adjuvant or organic emulsifier may be
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1¦ employed generally in small amounts, by weight of from 0.1 to 10
21 parts per 100 and preferably from 0.5 to 2 parts per 100 parts of
3 the stick composition. Among suitable surface active adjuvan-t or
41 emulsifiers are those known as edible detergen-ts of which there
5¦ may be mentioned ethoxylated mono and diglycerides of fatty acids,
51 ethoxylated glyceryl and sorbitan esters, and the like including
7l particularly the mentioned monoglycerides and diglycerides,
¦ glyceryl lactyl~fatty acid esters, sorbitan monostearate, stearyl
¦ -2- lactylic acid, ethoxylated propylene glycol, monoglyceridyl
10¦ citrate and polyglycerol fatty acid esters, and the like including
11¦ suitable ones of the hard fat materials listed hereinabove.
12 ¦ The compositions are prepared by adding together and
13 ¦ mixing, preferably the flaked hard fat into the liquid oil and
1~¦ lecithin mixture, preheated or with heating to between 150 - 160F,
151 and mild agitation, the several ingredients and cooling rapidly
161 in the desired form.
17 ¦ With reference now to the drawings, in Figs. 1 - 3
18¦ a solid stick cookware lubricant container is depicted at 10
191 comprising a generally cylindrical base 12 having a close fitting
piston 14 forming the bottom closure thereof and a screw cap
21 closure 16. The stick 18 of lubricant is formed in the base 12
22 by filling thereinto against the piston 14 which slides vertically
24 in the base to project more or less of the lubricant stick 18 from
the base. In use and with reference to Figs. 4 and 5, a por-tion
18a of the stick is projected outwardly by finger pressure and the
26 container held by hand at an angle against the surface 20 of cook-
227 ware 22 as shown. A wiping action deposits the lecithin ablative
29 base mixture onto the surface, at a rate determined by the surface
temperature, the hand pressure and the ablation erosion character-
istic of the ablative base relative to heat and abrasion. In
31 certain embodiments the lecithin may be nonuniformly distributed
32 within the base material e.g. as pockets or a central core which
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1¦ is arranged to reliably deposit the lecithin upon wiping on the
21 cookware surface.
3l EXAMPLES
41 1. A solid stick cookware surface lubricant was
51 prepared by mixing together heated the following, (All parts by
61 weight):
71 Tallow, glyceride hydrogenated 50
8 ¦ Lecithin, double bleached 15
9 ¦ Soybean Oil 35
10 1 100
11 ¦ The mixture was thoroughly stirred together and poured into a mold
12 ¦ deined by a cylindrical base having a piston therein. The mixtur~
13 ¦ quickly solidified into a hard, crayon-like rod or stick which was
14 ¦ self-supporting and fluid-free on the surface when projected from
15¦ the container by pushing on the piston.
16¦ Penetration value (ASTM D-1321-70 was between 60 and 65.
I Congealing temperature was 140-145 F per ASTM 87-66.
18 ¦ The foregoing stick was applied to heated or cold
19¦ frying pan surfaces. In each instance coverage was rapid and
2Pl complete. The process was extensively repeated to determine
21 product life and hundreds of fry pans could be coated with a
22 single stick.
23 The coated pan surface was tested by frying an egg
24 sunny side up thereon. The pan surface lubricity was outstanding
with simple spatula egg removal without breaking being easily
26 realized.
27 2. Example 1 is duplicated employing 60 parts of the
28 hydrogenated soybean oil glyceride as typical of hydrogenated
29 vegetable oils e.g. hydrogenated cottonseed oil may be used, 10
parts of lecithin and 30 parts of soybean oil. ~n effective pan
31 lubricant is realized.
32 3. Example 1 is duplicated employing 40 parts of the
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1¦ hydrogenated tallow, 20 parts of lecithin and ~0 parts oE soybean
21 oil. An effective pan lubricant is realized.
31 4. Example 1 is duplicated employing 2 parts of
41 e-thoxylated (20 moles) sorbitan monostearate in lieu of a like
¦ amount of hard fat. ~n effective pan lubricant is realized.
- ¦ Pan clean-up is easier.
7l 5. Example 1 is duplicated using saf~lower oil in place
8 ¦ of soybean oil. ,An effective pan lubricant is realized.
9 ¦ 6. Example 1 is duplicated using hydrogenated cotton-
10 ¦ seed oil glyceride in lieu of a like amount of hydrogenated tallow
11 ¦ glyceride. An effective lubricant is realized.
12 ¦ 7. Example 4 is duplicated using 0.5 part of
13 ¦ exthoxylated (20 moles) sorbitan monolaurate in lieu of a like
¦ amount of hard fat. An effective pan lubricant is realized. Pan
15 ¦ clean-up is easier than with the Example 1 formulation.
16 ¦ 8. Example 1 was duplicated using the following
7¦ formulation, illustrative of the use of wax in lieu of hard fat:
18 ¦ (All parts by weight)
19 ¦ USP White Beeswax 50
20¦ Lecithin 15
22 Soy Oil 35
Penetration value was 60 - S5 100
23 9. Example 8 was duplicated but with the addi-tion of
2~ 0.5 part of ethoxylated sorbitan monolaurate.
10. Example 8 was duplicated using Ozerkerite wax.
27 Penetration value was 30 - 35.
A satisfactory lubricant stick was obtained in each
28 of Examples 8, 9, 10.
29 11. Example 1 was duplicated employing 10 parts of lecithin
in soy oil, 54 parts hydrogenated cottonseed oil flakes (Titer
31 58 - 60 C) and 36 parts white mineral oil (Chevron No. 15 USP). A
32 superior performing stic~ was obtained in terms of lubricating
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1¦ effectiveness, and advantageously smoking on the heated pan was
21 reduced over that encountered with a vegetable oil and the
3¦ characteristic lecithin odor was less evident than in the .~xample
41 1 product.
51 In addition to the foregoing, the present product can
61 contain various special purpose additives for particular effects
--71 including perfumes, colorants, vitamin supplements, flavor
81 enhancers and the like in effective amounts e.g. ranging from
9¦ 0.05 to 1% by weight based on the total weight of the composition.
10¦ Among such additlves there may he especially mentioned carotene,
11¦ vanillin and synthetic butter flavor which may serve to mask the
12¦ odor of lecithin as well as contribute its own distinctive
fl v~r attri ~te.
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