| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
|---|
| 08/06/1997 | EP0787434A1 Free flowing cake-mix |
| 08/06/1997 | EP0786947A1 Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
| 08/06/1997 | EP0594612B1 A substance for lowering high cholesterol level in serum and a method for preparing the same |
| 08/06/1997 | CN1155998A Full-nutritive fat-reducing complete food |
| 07/31/1997 | WO1997026794A1 Method for reducing syruping in refrigerated doughs |
| 07/31/1997 | CA2240833A1 Method for reducing syruping in refrigerated doughs |
| 07/30/1997 | EP0786473A2 Basic protein composition, basic peptide composition and application thereof |
| 07/30/1997 | EP0786209A1 Lamination fat product |
| 07/30/1997 | EP0785729A1 Coprocessed particulate bulking and formulating aids |
| 07/30/1997 | CN1155395A High energy nutrients |
| 07/24/1997 | WO1997026296A1 Starch-emulsifier composition and methods of making |
| 07/24/1997 | CA2242564A1 Starch-emulsifier composition and methods of making |
| 07/23/1997 | EP0784937A1 Bulking agents and processes for preparing them from food gums |
| 07/23/1997 | EP0784931A2 Method for producing a hypoallergenic wheat flour |
| 07/23/1997 | EP0784676A1 Neutralization of foof allergens by thioredoxin |
| 07/23/1997 | EP0784440A1 Process for producing fully gelatinised hulled oats |
| 07/23/1997 | EP0784434A1 Ready-to-bake brioche doughs |
| 07/22/1997 | US5650189 Low-fat saute |
| 07/22/1997 | US5650188 Baking improver compositions |
| 07/22/1997 | CA2022014C Esterified alkoxylated alkyl glycosides useful in low calorie fat-containing food compositions |
| 07/19/1997 | CA2195350A1 De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor |
| 07/16/1997 | EP0783248A1 Ready-to-bake bread doughs |
| 07/16/1997 | CN1154204A Method for making fast food |
| 07/09/1997 | EP0782397A1 Food products based essentially on non-bread flour plants and method for obtaining such products |
| 07/09/1997 | EP0782392A1 Pie dough with reduced degree of cracking |
| 07/09/1997 | EP0782391A1 Method of preparing potassium bromate replacer |
| 07/09/1997 | CN1153610A Flavouring base |
| 07/09/1997 | CN1153606A Hydrolysed cereals with added fruits or honey |
| 07/08/1997 | US5645840 Ultrafine sodium bicarbonate powder |
| 07/08/1997 | US5645647 Modified polydextrose and process therefor |
| 07/02/1997 | CN1153001A High resilient dough for instant noodles and its producing process |
| 06/18/1997 | EP0779038A1 Hydrolysed cereal containing fruit or honey |
| 06/18/1997 | CN1152254A Therapeutic food composition and method to diminish blood sugar fluctuations |
| 06/12/1997 | WO1997020475A1 Improved reduced-fat compositions and methods for preparing and using same |
| 06/11/1997 | EP0777971A1 Nutritionally superior fat for food compositions |
| 06/11/1997 | EP0777421A1 Food products with low calorie bulking agent |
| 06/11/1997 | EP0695128B1 Nutrient fats having improved digestibility |
| 06/11/1997 | CN1151246A Health flour |
| 06/10/1997 | CA2026614C Food product |
| 06/05/1997 | WO1997019603A1 Dietary fiber gels for preparing calorie reduced foods |
| 06/05/1997 | WO1997019601A1 Composition based on fish oil |
| 06/04/1997 | EP0776604A1 Microwavable crispy bread-rolls |
| 06/04/1997 | CN1150892A Health-care flour |
| 05/28/1997 | EP0774908A1 Process for production of clathrate inclusion complexes |
| 05/22/1997 | DE19541846A1 Enzymatic catalysis of reduction and conversion of di:sulphide bridges in proteins |
| 05/21/1997 | CN1149985A Filled instant noodles |
| 05/21/1997 | CN1149965A Nutritive health biscuit of coarse food grain and preparing method thereof |
| 05/21/1997 | CA2190768A1 Hydrolysed cereals with added fruits or honey |
| 05/14/1997 | EP0772980A1 Enzyme treated amylaceous product |
| 05/14/1997 | CN1149399A Natural raw material health flour and its preparation method |
| 05/13/1997 | US5629036 Method for preparing bakery food containing dietary fibers |
| 05/07/1997 | DE19631460A1 Process for manufacture of baked goods promoting health |
| 05/06/1997 | CA2094444C Human food product derived from cereal grains and process |
| 05/06/1997 | CA2061036C Use of alginate to improve the texture of cooked pasta and pasta-like foods |
| 05/06/1997 | CA2032394C Multiple encapsulated sweetener delivery system and method of preparation |
| 04/30/1997 | CN1148476A Sugar-reducing health-care food additive and preparing method thereof |
| 04/29/1997 | US5624703 Reduced in cholesterol, myristic acid, linoleic acid |
| 04/29/1997 | US5624684 Enzyme systems |
| 04/23/1997 | EP0769245A1 Browning composition |
| 04/22/1997 | US5622738 Method of preparing water-soluble dietary fiber |
| 04/22/1997 | CA2035833C Surfactant |
| 04/20/1997 | CA2188331A1 Bakery shortening substitute, bakery products containing the same, and preparation method |
| 04/20/1997 | CA2188309A1 browning composition |
| 04/17/1997 | WO1997013411A1 Method of making bread |
| 04/16/1997 | EP0768043A2 Diabetic nutritional product having controlled absorption of carbohydrate |
| 04/16/1997 | EP0767612A1 Sweet cinnamon or other flavoured, fat-based, anhydrous flakes for bakery purposes |
| 04/16/1997 | CN1147337A Toasted refreshments for cold food and cooking method of cold food for using the same |
| 04/15/1997 | US5620873 Dissolving pyrodextrin in water; using amylase |
| 04/09/1997 | CN1146857A Method for producing full nutrient flour |
| 04/03/1997 | WO1997011713A1 Lantibiotic mutants and chimeras of enhanced stability and activity |
| 04/03/1997 | CA2230933A1 Lantibiotic mutants and chimeras of enhanced stability and activity |
| 04/02/1997 | EP0765608A2 Method for manufacturing food products by using polyglycerol |
| 04/02/1997 | EP0765126A1 Therapeutic food composition and method to diminish blood sugar fluctuations |
| 04/02/1997 | CN1146311A Mulberry leaves food and articles for use |
| 04/02/1997 | CN1146283A Convenient thick gravy boiled baked wheaten cake |
| 03/26/1997 | CN1145726A Mixed flour of five cereals |
| 03/25/1997 | US5614242 Food ingredients derived from viscous barley grain and the process of making |
| 03/25/1997 | CA2019029C Potato-based chip products containing intact non-potato pieces |
| 03/20/1997 | WO1997010050A1 Surface-active composition |
| 03/20/1997 | WO1997009889A1 Cancer chemoprotective food products |
| 03/20/1997 | CA2368867A1 Cancer chemoprotective food products |
| 03/19/1997 | EP0762835A1 Palatable compositions comprising sugar beet fibre |
| 03/19/1997 | EP0725573A4 Ready-to-eat cereals containing extruded pre-wetted psyllium |
| 03/19/1997 | CN1145189A Nutritious noodles |
| 03/13/1997 | WO1997009059A1 Lipid metabolism ameliorant |
| 03/12/1997 | EP0760605A1 Stable icing composition |
| 03/12/1997 | CN1145021A Improved breading crumbs |
| 03/12/1997 | CN1144618A Corn vegetable instant noodle and its processing method |
| 03/11/1997 | US5610047 Trehalose |
| 03/06/1997 | WO1997008734A1 Plasma reactor having an inductive antenna coupling power through a parallel plate electrode |
| 03/06/1997 | WO1997007811A1 A novel use of soy molasses |
| 03/05/1997 | EP0760209A1 Method of manufacturing baked products |
| 03/05/1997 | EP0675687B1 Use of sterile mesomorphic phases in food products |
| 03/04/1997 | US5607667 Circulation through magnetic field greater than earth's |
| 02/26/1997 | EP0751711A4 Snack made from a composite dough |
| 02/26/1997 | EP0726715A4 Psyllium containing snack bars, processes for making these, and uses thereof |
| 02/26/1997 | EP0675690A4 Food compositions including resistant starch. |
| 02/26/1997 | EP0675688A4 Method for controlling cookie geometry. |
| 02/26/1997 | EP0671888A4 Flaky pie shells that maintain strength after filling. |
| 02/26/1997 | EP0625874A4 Shortbread having a perceptible cooling sensation. |