A release agent is a substance applied to food-contact surfaces to prevent products sticking to packaging or equipment. In bakeries, silicone-based sprays and oil blends keep dough from clinging to tins, belts, and moulds; in confectionery, release agents let sweets drop cleanly from moulds; and inside packaging, coatings stop sticky foods like cheese or processed meat adhering to the wrapper. Food-grade release agents must be safe for incidental contact and are regulated as processing aids or food-contact materials depending on the jurisdiction. Effective release improves line efficiency, reduces waste, and protects product appearance. The choice depends on the food, the surface, and the process temperature, since the agent must survive baking or freezing while leaving no perceptible residue.