Troy Boutté is an accomplished inventor based in Overland Park, Kansas, known for his significant contributions to the field of food emulsifiers. With a total of two patents to his name, he has developed innovative solutions that enhance the quality and health aspects of food products.

Latest Patents

Troy's latest patents include a non-hydrogenated vegetable oil-based shortening containing an elevated diglyceride emulsifier composition. This invention provides a mono-, di-, and triglyceride emulsifier composition obtained through the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion is at least about 65% to about 80%, with a preference for 70% to 80%. This high diglyceride emulsifier is particularly useful in creating a trans fat-free shortening from non-hydrogenated vegetable oil, which significantly lowers saturated fat content while increasing polyunsaturated levels in bakery goods.

Another notable patent is for a non-hydrogenated vegetable oil-based margarine for puff pastry, which also contains an elevated diglyceride emulsifier. Similar to his shortening patent, this emulsifier is obtained through the interesterification or glycerolysis of triglycerides with glycerol. The margarine is designed to be trans fat-free and contains a reduced percentage of saturated fats, making it a healthier option for puff pastry products.

Career Highlights

Troy Boutté works at Caravan Ingredients Inc., where he applies his expertise in food science and emulsification technology. His work focuses on developing healthier alternatives to traditional food products, contributing to the growing demand for nutritious and innovative food solutions.

Collaborations

Troy collaborates with notable colleagues such as Lawrence Skogerson and Jim Robertson, who share his commitment to advancing food technology and improving product formulations.

Conclusion

Troy Boutté's innovative patents in food emulsifiers reflect his dedication to enhancing the quality of food products while addressing health concerns. His contributions are paving the way for healthier alternatives in the food industry.