| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 06/02/2004 | EP1423015A1 Dough extrusions for producing baked products having multiple textures |
| 06/02/2004 | EP1423014A2 Method for making a ready-to-cook pastry for bakery products |
| 06/02/2004 | CN1500395A Elaeagnus fruit dessert making method and its product |
| 06/02/2004 | CN1151726C Spirulina biscuit and its production process |
| 06/01/2004 | US6743458 Low moisture, nondigestible lipid, and a crystallizing lipid; improved mouthfeel compared to other low fat fillings; sandwich crackers |
| 05/27/2004 | WO2004044208A2 Food flours with specific technological characteristics and low allergenicity |
| 05/27/2004 | WO2004043154A1 Square bottom taco shell |
| 05/27/2004 | WO2003103404A3 Dough composition and method for making tortillas with sodium phosphate compounds |
| 05/27/2004 | US20040101615 Edible substrates |
| 05/27/2004 | US20040101611 Depositing a cereal flour dough on a conveyor belt comprising a glass fiber fabric impregnated with polytetrafluoroethylene, b) steam cooking said dough, cutting |
| 05/27/2004 | US20040101601 Edible microparticulated high melting lipid having a melting point of 70 degrees C. or higher and an edible low melting triglyceride blend |
| 05/27/2004 | US20040101598 Dessert cone with embedded strip |
| 05/27/2004 | US20040101594 Excellent in flavor and taste and weak in fermentation smell |
| 05/26/2004 | EP1420655A1 Fabricated snack comprising added potato fiber |
| 05/26/2004 | EP1420649A2 Ready to bake dough with shaped, coextruded filling and method of making same |
| 05/26/2004 | CN1498543A Method for preparing deep-fried twisted dough sticks in two steps |
| 05/26/2004 | CN1498541A Nutrient steamed bread for lowering blood sugar and preparing method |
| 05/26/2004 | CN1498540A Galangal steamed bread for nourishing brain and its preparation method |
| 05/26/2004 | CA2450181A1 Edible moisture barrier for food products |
| 05/21/2004 | WO2004041257A2 Novel nutraceutical compositions comprising epigallocatechin gallate |
| 05/21/2004 | WO2004041198A2 Heat pasteurized liquids containing glucosamine |
| 05/21/2004 | WO2004041000A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same |
| 05/21/2004 | WO2004040998A2 Food formulations |
| 05/21/2004 | WO2004040997A2 Multiple component food product useful for delivering glucosamine and/or nacetyl-d-glucosamine |
| 05/21/2004 | WO2004040985A1 Method for making a cereal food product baked in a mould |
| 05/21/2004 | CA2504444A1 Food formulations |
| 05/21/2004 | CA2502864A1 Heat pasteurized liquids containing glucosamine |
| 05/21/2004 | CA2501394A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same |
| 05/20/2004 | US20040096548 Coating compositions for dough-based goods including doughnuts and other products |
| 05/20/2004 | US20040096545 Method and apparatus for producing a doughnut |
| 05/19/2004 | CN1498078A Dough, products and methods |
| 05/19/2004 | CN1149930C Nutrition health-care pastry |
| 05/18/2004 | US6737088 Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents |
| 05/13/2004 | WO2004039163A1 Scored savory dough with toppings or fillings |
| 05/13/2004 | WO2004039162A1 Flour based food product comprising thermostable alpha-amylase |
| 05/13/2004 | US20040091601 Liquid yeast compositions |
| 05/13/2004 | US20040091596 Food product and method of manufacture |
| 05/13/2004 | US20040091582 Filled bakery product and a method for its production |
| 05/13/2004 | US20040091578 Treating a protein containing disulfide bonds withthioredoxin, nicotinamide adenine dinucleotide phosphate- thioredoxin reductase and NADPH or dithiothreitol reacting the protein with physiological disulfide; administering |
| 05/13/2004 | US20040091574 Foodstuff |
| 05/13/2004 | DE10262018A1 Kondensierte Palatinose und Verfahren zu deren Herstellung Condensed palatinose and processes for their preparation |
| 05/13/2004 | CA2499445A1 Flour based food product comprising thermostable alpha-amylase |
| 05/13/2004 | CA2447968A1 Food product and method of manufacture |
| 05/12/2004 | EP1416801A1 Biscuit for frozen confectionery |
| 05/11/2004 | US6733815 Baked goods; mixture of soybean grits and gluten |
| 05/11/2004 | US6733799 Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis |
| 05/06/2004 | WO2004037016A2 A method of producing pasta and masa like doughs and products produced therefrom |
| 05/06/2004 | WO2004037009A1 Process for producing snack, snack and snack-like food |
| 05/06/2004 | WO2004037008A1 Production method for snack cake, snack cake, snack cake-style food |
| 05/06/2004 | US20040086603 Edible inks for ink-jet printing on edible substrates |
| 05/06/2004 | US20040086601 Scored savory dough with toppings or fillings |
| 05/06/2004 | US20040086553 Foods and beverages for whitening and orally administered whitening agents |
| 05/06/2004 | US20040086547 By oral administration of beta-glucan soluble fiber and a non-digestible fat |
| 05/06/2004 | US20040086457 Orally ingestible baked radiopaque product having a dry food texture |
| 05/06/2004 | EP1415539A1 Flour based food product comprising thermostable alpha-amylase |
| 05/06/2004 | EP1414470A1 Micronutrient phosphates as dietary and health supplements |
| 05/06/2004 | EP1414311A1 Food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase |
| 05/06/2004 | DE10248749A1 Layered gateau with cream and biscuit layers, includes egg custard, mixed fruit and cream and fruit in glaze |
| 05/05/2004 | CN1493209A Drinking food containing dry sweetened bean paste stuffing |
| 05/05/2004 | CN1493202A Pet animal deodourizing type biscuit and its processing technology |
| 05/04/2004 | CA2305472C Sodium bisulfate as acidulant in foods |
| 04/29/2004 | WO2004034814A1 Starch-based food products |
| 04/29/2004 | WO2004016101A3 Compositions comprising dietary fat complexer and methods for their use |
| 04/29/2004 | WO2003083023A3 Compositions containing sorbitan monoesters |
| 04/29/2004 | US20040081738 Can be refrigerated and stored for a period of time in a standard refrigerator prior to use and one that will have the desired qualities of freshly prepared pasta or masa doughs |
| 04/28/2004 | EP1413207A2 A cake decoration and a method of manufacture therefor |
| 04/28/2004 | EP1413206A2 An edible transfer tattoo and method of manufacture therefor |
| 04/28/2004 | EP1411773A1 Snack/convenience foods and the like having external and/or internal coating compositions |
| 04/28/2004 | CN1492914A Film coating material |
| 04/27/2004 | US6726951 Egg concentrate product and methods for making and utilizing the same |
| 04/27/2004 | US6726944 Method for making cookies |
| 04/27/2004 | US6726943 Water activity < than 0.90, an amino acid source >/= 19% of caloric value, fat < 30% of caloric value, and a carbohydrate provides the balance of the caloric value and >/= 2.5 grams of dietary fiber |
| 04/27/2004 | CA2187394C Diabetic nutritional product having controlled absorption of carbohydrate |
| 04/22/2004 | WO2004032649A1 Foodstuff based on starch gel |
| 04/22/2004 | WO2004032636A1 Shaped cookie intermediates having interior designs |
| 04/22/2004 | WO2004032635A2 Packaged cookie intermediates with integral designs |
| 04/22/2004 | WO2004032634A2 Compositions and processes for making high soy protein-containing bakery products |
| 04/22/2004 | WO2004012511A3 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 04/21/2004 | EP1408778A1 Moisture barrier in foods |
| 04/21/2004 | EP1408767A1 Thin film forming |
| 04/21/2004 | CN1489910A Method for producing lobster-taste moon cake |
| 04/20/2004 | US6723366 Puroindolines possess specific surfactant properties linked to their high affinity for lipids; increase firmness of baked goods |
| 04/20/2004 | US6723358 Encapsulation of components into edible products |
| 04/20/2004 | CA2075384C Process of producing rottable thin-walled shaped bodies made of starch |
| 04/15/2004 | WO2004030461A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/15/2004 | US20040071854 Having enhanced physical and product properties and quality |
| 04/15/2004 | US20040071852 Mixes, doughs; for commercial production of leavened high soy protein-containing bakery products |
| 04/15/2004 | US20040071839 Illustrative of a particular theme or event, such as holidays, special occasions, sporting events; in a ready to use, convenient format without requiring any additional slicing, breaking or similar action prior to baking or cooking |
| 04/15/2004 | US20040071833 Moisture barrier composition for biscuits |
| 04/15/2004 | US20040071832 External coating composition for toaster pastries and other pastry products |
| 04/15/2004 | US20040071829 Illustrative of a particular theme or event, such as holiday, special occasion, sporting event; provided in an easy to use and convenient format |
| 04/15/2004 | US20040071738 Hypo-allergenic pollen protein treated with thioredoxin, nicotinamide adenine dinucleotide phosphate- thioredoxin reductase (NTR) and reduced nicotinamide adenine dinucleotide phosphate (NADPH) |
| 04/15/2004 | US20040071732 Film coating material |
| 04/15/2004 | US20040069158 Process for the preparation of a foamed product and products obtainable by this process |
| 04/15/2004 | DE20318893U1 Ready meal is a dehydrated foodstuff, within a film bag, to be reconstituted by added liquid and mixed by squeezing the bag which can be boiled or cooked in a conventional or microwave oven |
| 04/15/2004 | CA2500242A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/14/2004 | EP1407777A1 Preventives or remedies for arthritis |
| 04/14/2004 | CN1489439A Food coatings |
| 04/14/2004 | CN1145420C Method for producing cereal bread |
| 04/13/2004 | US6720015 A ready-to-eat food comprises atleast 5 grams of an amino acid source, less than 3 grams of a digestible fat and a carbohydrate that provides 2.5 gram of dietary fiber |