Patents Assigned to Caravan Ingredients Inc.
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Patent number: 11903393Abstract: The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.Type: GrantFiled: December 20, 2022Date of Patent: February 20, 2024Assignee: CARAVAN INGREDIENTS INC.Inventors: Jeff Bradley Botts, Jimmy Ray Doucet
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Publication number: 20230255216Abstract: A possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour, directed to a bakery pre-mix composition including pea protein and transglutaminase and a carrier, and a flour formulation including wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.Type: ApplicationFiled: August 7, 2020Publication date: August 17, 2023Applicant: CARAVAN INGREDIENTS INC.Inventors: Juliana DINIZ FARIA, Ivan Guilherme DE BARROS ABRAÃO DE SOUZA, Paola Maria LOPES DA SILVA
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Publication number: 20230122880Abstract: The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.Type: ApplicationFiled: December 20, 2022Publication date: April 20, 2023Applicant: CARAVAN INGREDIENTS INC.Inventors: Jeff Bradley BOTTS, Jimmy Ray DOUCET
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Patent number: 11564401Abstract: The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.Type: GrantFiled: April 14, 2017Date of Patent: January 31, 2023Assignee: CARAVAN INGREDIENTS INC.Inventors: Jeff Bradley Botts, Jimmy Ray Doucet
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Patent number: 10306898Abstract: A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.Type: GrantFiled: April 25, 2008Date of Patent: June 4, 2019Assignee: CARAVAN INGREDIENTS INC.Inventors: Eva-Maria Brinker, Kerstin Schmidt
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Publication number: 20190116828Abstract: The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.Type: ApplicationFiled: April 14, 2017Publication date: April 25, 2019Applicant: CARAVAN INGREDIENTS INC.Inventors: Jeff Bradley BOTTS, Jimmy Ray DOUCET
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Publication number: 20170188593Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough having a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.Type: ApplicationFiled: July 8, 2015Publication date: July 6, 2017Applicant: CARAVAN INGREDIENTS INC.Inventors: GuoHua FENG, Emily GUILFOYLE, Jesse STINSON, Lawrence SKOGERSON
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Patent number: 9445608Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.Type: GrantFiled: March 31, 2011Date of Patent: September 20, 2016Assignee: Caravan Ingredients Inc.Inventors: Jesse Stinson, GuoHua Feng
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Patent number: 8496987Abstract: A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.Type: GrantFiled: April 13, 2006Date of Patent: July 30, 2013Assignee: Caravan Ingredients Inc.Inventors: Weizhu Yu, Richard B. Jackson
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Patent number: 8383851Abstract: The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source of alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group I and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.Type: GrantFiled: September 15, 2010Date of Patent: February 26, 2013Assignee: Caravan Ingredients Inc.Inventors: Jeff B. Botts, Margaret Walsh
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Publication number: 20120263853Abstract: Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of ?? crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.Type: ApplicationFiled: June 29, 2012Publication date: October 18, 2012Applicant: Caravan Ingredients Inc.Inventors: Jim R. Doucet, Jim M. Robertson
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Publication number: 20120251662Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.Type: ApplicationFiled: March 31, 2011Publication date: October 4, 2012Applicant: Caravan Ingredients Inc.Inventors: Jesse Stinson, GuoHua Feng
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Publication number: 20120065422Abstract: The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source of alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group I and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.Type: ApplicationFiled: September 15, 2010Publication date: March 15, 2012Applicant: CARAVAN INGREDIENTS INC.Inventors: Jeff B. Botts, Margaret Walsh
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Publication number: 20120009299Abstract: A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie.Type: ApplicationFiled: July 12, 2010Publication date: January 12, 2012Applicant: CARAVAN INGREDIENTS INC.Inventor: Feng Xie
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Publication number: 20110300265Abstract: The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations.Type: ApplicationFiled: June 8, 2010Publication date: December 8, 2011Applicant: Caravan Ingredients Inc.Inventors: GuoHua Feng, Jesse Stinson
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Patent number: 7691428Abstract: A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from a non-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.Type: GrantFiled: April 13, 2006Date of Patent: April 6, 2010Assignee: Caravan Ingredients Inc.Inventors: Lawrence Skogerson, Troy Boutté
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Patent number: 7687096Abstract: A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puff pastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.Type: GrantFiled: April 13, 2006Date of Patent: March 30, 2010Assignee: Caravan Ingredients Inc.Inventors: Lawrence Skogerson, Troy Boutté, Jim Robertson, Fan Zhang
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Patent number: RE46989Abstract: The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source of alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group I and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.Type: GrantFiled: February 26, 2015Date of Patent: August 14, 2018Assignee: Caravan Ingredients Inc.Inventors: Jeff B. Botts, Margaret Walsh