Cleaning compositions and methods for reducing burnt-on food and oil residues
Disclosed herein are compositions comprising a solubilizing agent for the removal of burnt-on, cooked-on, baked-on, dried-on and charred organic food and oil residues from surfaces comprising alcohol, a coupling agent, water, an anti-deposition agent, a pH buffer and a surfactant system that preferably includes a fermentation supernatant, where the supernatant contains essentially stress proteins. Further enclosed are methods of cleaning for ovens, industrial cooking equipment and the like.
1. A method of reducing the formation of carbonization and caramelization of organic food or oil residues on a surface, the method comprising:
prior to cooking over the surface, applying to the surface a composition comprising:
at least one surfactant;
an anti-deposition agent selected from the group consisting of hydrogen peroxide, citric acid, acetic acid, phosphoric acid, sulfuric acid, and a combination thereof; and
a protein component comprising yeast proteins and polypeptides selected from the group consisting of heat shock proteins and polypeptides; and stress proteins and polypeptides; wherein the yeast proteins and polypeptides are obtained from fermenting yeast cells and subjecting a mixture obtained from the yeast fermentation to stress;
subsequent to cooking over the surface, cleaning the surface with the composition; and
repeating the application;
whereby the formation of carbonization and caramelization of organic food or oil residue on the surface is reduced.
2. The method of claim 1 , wherein the at least one surfactant comprises a nonionic surfactant or an anionic surfactant.
3. The method of claim 1 , wherein the at least one surfactant is selected from the group consisting of a C9-C11 or C10-C12 alcohol with 6moles ethylene oxide, a C9-C11 alcohol with 2.5 moles ethylene oxide, a C10-C12 alcohol with 3 moles ethylene oxide , and dioctyl sulfosuccinate.
4. The method of claim 1 , wherein the surfactant comprises a total surfactant concentration of from about 1% by weight to about 20% by weight.
5. The method of claim 1 , further comprising a neutralizer.
6. The method of claim 5 , wherein the neutralizer comprises one or more of monoethanolamine (MEA), diethanolamine (DEA), or triethanolamine (TEA).
7. The method of claim 1 , wherein the protein component comprises the product of a fermentation of yeast cells in the presence of a nutrient source.
8. The method of claim 7 , wherein the yeast cells comprise one or more of saccharomyces cerevisiae, kluyveromyces marxianus, kluyveromyces lactis, candida utilis, zygosaccharomyces, pichia , or hansanula.
9. The method of claim 7 , wherein the nutrient source further comprises one or more of a sugar, diastatic malt, diammonium phosphate, magnesium sulfate, ammonium sulfate zinc sulfate, and ammonia.
10. The method of claim 1 , wherein the stress is selected from the group consisting of heat stress, chemical stress, and mechanical stress.
11. The method of claim 1 , further comprising a chelating agent.
12. The method of claim 1 , further comprising a base.
13. The method of claim 1 , further comprising a pH buffer.
14. The method of claim 1 , having a pH between 3 and 14 .
15. The method of claim 1 , wherein the anti-deposition agent is hydrogen peroxide.
16. The method of claim 1 , wherein the anti-deposition agent is present in a concentration of between 0.01% to 12%.
17. The method of claim 1 , wherein the anti-deposition agent is present in a concentration of between 4% to 8%.
18. The method of claim 1 , wherein the surface is a steel surface.
19. The method of claim 1 , wherein the surface is selected from the group consisting of a cooking utensil, cooking equipment, a deep fryer, a hood, an oven, a rotisserie, and cookware.