CARAVAN INGREDIENTS INC has a total of 55 patent applications. It decreased the IP activity by 85.0%. Its first patent ever was published in 2006. It filed its patents most often in EPO (European Patent Office), WIPO (World Intellectual Property Organization) and United States. Its main competitors in its focus markets foods and drinks, organic fine chemistry and basic materials chemistry are PURATOS NV, MAURI TECH B V and GUANGDONG GUANGYI TECH INDUSTRIAL CO LTD.
# | Country | Total Patents | |
---|---|---|---|
#1 | EPO (European Patent Office) | 11 | |
#2 | WIPO (World Intellectual Property Organization) | 10 | |
#3 | United States | 9 | |
#4 | Canada | 6 | |
#5 | China | 6 | |
#6 | Mexico | 6 | |
#7 | Brazil | 4 | |
#8 | Australia | 1 | |
#9 | Japan | 1 | |
#10 | Republic of Korea | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Organic fine chemistry | |
#3 | Basic materials chemistry | |
#4 | Biotechnology | |
#5 | Chemical engineering |
# | Technology | |
---|---|---|
#1 | Bakery products | |
#2 | Foods | |
#3 | Edible oils | |
#4 | Acyclic or carbocyclic compounds | |
#5 | Heterocyclic compounds | |
#6 | Microorganisms | |
#7 | Enzymes | |
#8 | Preservation of human bodies | |
#9 | Candles | |
#10 | Mixing |
# | Name | Total Patents |
---|---|---|
#1 | Feng Guohua | 23 |
#2 | Stinson Jesse | 16 |
#3 | Skogerson Lawrence | 13 |
#4 | Walsh Margaret | 10 |
#5 | Botts Jeff B | 9 |
#6 | Guilfoyle Emily | 7 |
#7 | Boutte Troy | 6 |
#8 | Jesse Stinson | 5 |
#9 | Sargent Kathryn L | 4 |
#10 | Botts Jeff Bradley | 4 |
Publication | Filing date | Title |
---|---|---|
JP2019107031A | Sugar-producing and texture-improving bakery methods and products formed therefrom | |
MX2018012342A | Method for the preparation of a monoglyceride hydrate product. | |
CA3020641A1 | Method for the preparation of a monoglyceride hydrate product | |
EP3305080A1 | Enzyme composition for use in baked products | |
EP3166412A1 | Sugar-producing and texture-improving bakery methods and products formed therefrom | |
CN103582422A | Antimicrobial powder for the preparation of bakery products | |
CN103269597A | Pan release compositions for preparation of long shelf life, bakery products | |
CN102711495A | High diglyceride structuring composition and products and methods using the same | |
US2012065422A1 | Lactylate synthesis methods using dilactides | |
CA2662369A1 | Enzymatic dough conditioner and flavor improver for bakery products | |
WO2009148467A1 | Enzymatic dough conditioner and flavor improver for bakery products | |
US2007148312A1 | Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition | |
US2007148313A1 | Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier |