John A Slade

US Patent:

7575769, Aug 18, 2009

Filed:

Sep 15, 2004

Appl. No.:

10/941436

Inventors:

Paul David de Levita - Driebergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Gerardus van Duijnhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal System LLC - Wilsonville OR
Bakery Technology Center BV
Novozymes A/S
Novozymes North America, Inc. - Franklinton NC

International Classification:

A21D 15/08
A21D 8/08

US Classification:

426 94, 426335, 426532, 426549, 426602, 426609, 426811

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

US Patent:

7981452, Jul 19, 2011

Filed:

Feb 4, 2009

Appl. No.:

12/365273

Inventors:

Paul David de Levita - Driebergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Gerardus van Dujinhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal System LLC - Wilsonville OR
Bakery Technology Center BV - Wagenberg
Novozymes A/S - Bagsvaerd
Novozymes North America, Inc. - Franlinton NC

International Classification:

A21D 15/08
A21D 2/00

US Classification:

426 94, 426335, 426496, 426532, 426549, 426602, 426609, 426811

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

US Patent:

8545917, Oct 1, 2013

Filed:

Jun 15, 2011

Appl. No.:

13/161053

Inventors:

Paul David de Levita - Driebergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Gerardus van Dujinhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal System LLC - Wilsonville OR
Bakery Technology Center BV - Wagenberg
Novozymes A/S - Bagsvaerd
Novozymes North America, Inc. - Franklinton NC

International Classification:

A21D 15/08
A21D 10/02

US Classification:

426335, 426 18, 426 94, 426532, 426549

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

US Patent:

20060286213, Dec 21, 2006

Filed:

Apr 25, 2006

Appl. No.:

11/410670

Inventors:

Paul de Levita - Driebergen-R, NL
Marcellus Sturkenboom - Houten, NL
Antonius Gerardus van Duijnhoven - Wagenberg, NL
Gregory Worthington - Lake Oswego OR, US
Hans Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal System, LLC - Wilsonville OR
Bakery Technology Centre BV - Wagenburg
Novozymes A/S - Bagsvaerd
Novozymes North America, Inc. - Franklinton NC

International Classification:

A21D 13/00

US Classification:

426094000

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

US Patent:

20090204552, Aug 13, 2009

Filed:

Apr 16, 2009

Appl. No.:

12/424677

Inventors:

Paul David de Levita - Drierbergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Gerardus van Dujinhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal Sytem LLC - Wilsonville OR
Bakery Technology Centre BV - Wagenberg
Novozymes A/S - Bagsvaerd
Novozymes North America, Inc. - Franklinton NC

International Classification:

G06Q 90/00

US Classification:

705500

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

US Patent:

20090214732, Aug 27, 2009

Filed:

May 4, 2009

Appl. No.:

12/434872

Inventors:

Paul David de Levita - Driebergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Gerardus van Duijnhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

Innovative Cereal System, LLC - Wilsonville OR
Bakery technology Centre BV - Wagenberg
Novozymes A/S - Bagsvaerd
Novozymes North America, Inc. - Franklinton NC

International Classification:

A21D 2/26
A21D 8/04

US Classification:

426335

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

US Patent:

20130173502, Jul 4, 2013

Filed:

Jun 7, 2012

Appl. No.:

13/490869

Inventors:

Paul David de Levita - Drierbergen-R, NL
Marcellus Gerardus Sturkenboom - Houten, NL
Antonius Adrianus Geradus van Dujinhoven - Wagenberg, NL
Gregory Reigh Worthington - Lake Oswego OR, US
Hans Peder Heldt-Hansen - Virum, DK
John Slade - Wake Forest NC, US

Assignee:

INNOVATIVE CEREAL SYSTEM LLC - Wilsonville OR
NOVOZYMES NORTH AMERICA, INC. - Franklinton NC
NOVOZYMES A/S - Bagsvaerd
BAKERY TECHNOLOGY CENTRE BV - Wagenberg

International Classification:

G06Q 99/00

US Classification:

705500

Abstract:

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.