With changinpeopleg lifestyle of the people, busy schedule, and health concern worldwide, people are inclining towards processed foods for food safety and storage. Processed food such as cooked, dried, canned, frozen food need some release agents that aid in the separation of food from pan, tray and other packaging materials. Now a days, release agents are indispensable for food production. Release agents are substances that eliminate the bonding between two surfaces. Release agents have a moist surface and tendency of stickiness. Release agents are used for the release of rolls and bread, high sugar baked food, dry baked goods, perforated sheets, and baking sheets. Moreover, release agents are also used for moulds coated with teflon which will increase the service life of the coating. Release agents such as white mineral oils, acetylated, monoglycerides, stearic acid, and polyethylene glycols are applied for food processing equipment especially for assemblies that directly contact with food substances. In baking process, the release agent is an essential component with diverse physical properties that are used for different stages of baking process. It is important to have a proper selection of a release agent to provide a thin, consistent, and oil film around the processed food.