Food release agents can also act as lubricants, reducing friction between the food and the surface it is in contact with. This can be particularly important in high-temperature applications, such as frying or baking, where the food and the surface can become hot and stick together. By reducing friction, food release agents can help to prevent damage to the food and the cooking surface.
Finally, Food Release Agents can work by creating a repulsive electrostatic charge between the food and the cooking surface. This is achieved by applying a thin layer of food release agent that contains charged particles. When the food comes into contact with the surface, the electrostatic charge repels it, making it easier to release.
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