| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 02/17/2005 | WO2005013724A1 Aiding of cognitive function |
| 02/17/2005 | WO2005013719A1 Rice flour compositions |
| 02/17/2005 | WO2005013700A1 Food preservative |
| 02/17/2005 | WO2005013699A1 Yu tiao blend, process for preparing yu tiao pastry and food products containing yu tiao pastry |
| 02/17/2005 | WO2004075657B1 Method for reducing acrylamide formation in thermally processed foods |
| 02/17/2005 | US20050037125 Containing mixture of proteins; dietetics |
| 02/17/2005 | US20050037124 does not require the use of gas impermeable packaging, modified headspaces, and/or alcohols or polyols at amounts that are microbiologically effective at the water activity and pH of the dough or batter; pH less than or equal to about 4.5; comprises food grade organic acid; acid-base leavening |
| 02/17/2005 | US20050037123 Method for reducing acrylamide levels in food products and food products produced thereby |
| 02/17/2005 | CA2535316A1 Food preservative |
| 02/16/2005 | EP1505877A1 Shortening based emulsifying formulation for the preparation of cakes and its method |
| 02/16/2005 | CN1582116A 油组合物 Oil composition |
| 02/16/2005 | CN1579213A Fresh-egg dried noodle and processing method |
| 02/16/2005 | CN1579207A Micro-capsule bait material for culturing fry and shrimp young and its producing method |
| 02/16/2005 | CN1579172A Multi-nutrient composite flour |
| 02/16/2005 | CN1579171A Nutrient preblending powder for bread |
| 02/16/2005 | CN1189097C Health-care foodstuff using black edible tree fungi as raw material |
| 02/10/2005 | WO2005011403A1 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 02/10/2005 | US20050032710 Alternative agent with vitamin D-like activity and an improving agent for intestinal function |
| 02/10/2005 | US20050031773 Protein wafer; mixing protein and starch slurry; baking |
| 02/10/2005 | US20050031763 Liquid bread improver, the use and the process for producing thereof |
| 02/10/2005 | US20050031762 Mixture containing antioxidant; in vitro fermentated beans; mixing cocoa beans with acetic acid |
| 02/10/2005 | US20050031756 High-protein, reduced-carbohydrate bread and other food products |
| 02/10/2005 | US20050031755 Containing mixture of proteins; dietetics |
| 02/10/2005 | US20050031754 High-protein, reduced-carbohydrated flat bakery and other food products |
| 02/10/2005 | US20050031753 Reduced fat absorption in prepared foods |
| 02/10/2005 | US20050031734 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
| 02/10/2005 | US20050031733 Compositions and methods relating to freezer-to-oven doughs |
| 02/09/2005 | EP1504754A1 Gallocatechin gallate-containing composition |
| 02/09/2005 | EP1504668A1 Food preservative |
| 02/09/2005 | EP1503628A1 Frozen microwaveable bakery products |
| 02/08/2005 | US6852350 For flavouring of foodstuffs |
| 02/08/2005 | US6852346 Improving rheological properties and quality of bread, alimentary paste products, noodles; strength and stability |
| 02/08/2005 | CA2305981C Dough compositions made with dehydrated potato flanules |
| 02/08/2005 | CA2150809C Flaky pie shells that maintain strength after filling |
| 02/03/2005 | WO2004062381A3 Food and feed compositions including resistant starch |
| 02/03/2005 | US20050026999 Lactic acid esters of mono- and diglycerides of fatty acids (LACTEM); where the use of unsaturated fatty acids in LACTEM improves firmness, volume and/or texture of food and non-food products |
| 02/03/2005 | US20050026998 Aldoxanes such as 2,6-dipropyl-5-ethyl-1,3-dioxan-4-ol made by the self-reaction of aldehydes; they protect an active aldehyde such as a perfumery or flavor aldehyde, from a chemically aggressive medium |
| 02/03/2005 | US20050025873 Baked goods having extended shelf life |
| 02/02/2005 | EP1130975A4 Fat substitute formulation and methods for utilizing same |
| 01/27/2005 | WO2005006884A1 Image variety on edible substrates |
| 01/27/2005 | WO2004112486A3 Microwave baking additive |
| 01/27/2005 | US20050020535 Konjac mannan and ginseng compositions and methods and uses thereof |
| 01/27/2005 | US20050019375 Consumable farinaceous food comprising alpha -cyclodextrin and fat having same amounts of calories and cholesterol; reduced bioavailability, increased high density lipoproteins |
| 01/26/2005 | EP1500334A1 Food product with a filling and its method of preparation |
| 01/26/2005 | EP1499197A2 Dry yeast composition |
| 01/26/2005 | EP1499196A1 Diabetic, bran-free flour for the production of baking industry products, especially bread, pastries and cakes |
| 01/26/2005 | CN1568794A Health food, preparation method and baking device thereof |
| 01/26/2005 | CN1568714A Manufacturing method of nutritious flour for student |
| 01/26/2005 | CN1185957C Skin-care agent, health and face-care foodstuff |
| 01/26/2005 | CN1185941C Nutrient peanut cracker containing rich amino acids and preparing method thereof |
| 01/26/2005 | CN1185940C Flour milling system |
| 01/25/2005 | US6846506 Mixture of soybean grit and gluten; baked goods |
| 01/25/2005 | US6846501 Traditional snacks having balanced nutritional profiles |
| 01/25/2005 | CA2223224C Modified cereal flour and cereal-flour processed food using the same |
| 01/20/2005 | WO2004086878A3 Improved dietary fiber containing materials comprising low molecular weight glucan |
| 01/20/2005 | US20050013918 adding solid lipids to dough then dehydrating; snack/blister packaging |
| 01/20/2005 | US20050013900 High-protein, low-carbohydrate bakery products |
| 01/18/2005 | US6844021 Oil or fat composition |
| 01/13/2005 | WO2005002355A1 Process for the production of lupin extracts |
| 01/13/2005 | US20050009017 Alpha-isomaltosyltransferase, process for producing the same and use thereof |
| 01/13/2005 | US20050008761 Containing crosslinked starch for expansion |
| 01/13/2005 | US20050008748 Frozen foods; mixture containing egg whites, carbohydrates and binder |
| 01/13/2005 | US20050008686 Cochleate preparations of fragile nutrients |
| 01/13/2005 | CA2751530A1 Process for the production of lupin extracts |
| 01/13/2005 | CA2530804A1 Process for the production of lupin extracts |
| 01/12/2005 | EP1495116A1 Saccharomyces cerevisiae yeast strain with improved phytase activity |
| 01/12/2005 | EP1494545A1 Protein isolates, compositions comprising protein isolates and methods of use |
| 01/12/2005 | EP1227734B1 Compositions comprising edible oils or fats and phytosterols and/or phytostanols dissolved therein |
| 01/12/2005 | CN1561761A Flavour steamed bun and its preparing method |
| 01/12/2005 | CN1561760A Five bean long-life noodle and its producing method |
| 01/12/2005 | CN1561759A Selenium enrivhed multiple vitamin plant powder |
| 01/12/2005 | CN1561758A Three-in-one nutrition flour and its producing method |
| 01/12/2005 | CN1561757A Composite food fiber powder |
| 01/12/2005 | CN1561756A Convenient puffing powder |
| 01/12/2005 | CN1561755A Bleaching process for edible flour |
| 01/12/2005 | CN1561754A Noodle processing method |
| 01/12/2005 | CN1183837C Flour mill |
| 01/12/2005 | CN1183836C Flour milling method |
| 01/11/2005 | US6841181 Encapsulated multifunctional biologically active food component, process for its production and its use |
| 01/11/2005 | CA2189787C Flavouring base |
| 01/06/2005 | WO2005000028A1 Bread product and method for its production |
| 01/06/2005 | US20050004218 Vaccenic acid |
| 01/06/2005 | US20050003066 Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate |
| 01/06/2005 | US20050003047 Intestinal mineral absorption capacity improver |
| 01/05/2005 | EP1493083A2 Reconfigurable control system based on hardware implementation of petri graphs |
| 01/05/2005 | EP1492801A1 Methods and compositions for altering the sweetness delivery profile of sucralose |
| 01/05/2005 | EP1104651B1 Frozen pie dough showing good rising |
| 01/05/2005 | CN1559231A Agent for improving wheat flour for producing instant noodles |
| 01/04/2005 | US6838113 Increasing the digestibility of food proteins by thioredoxin reduction |
| 01/04/2005 | US6838108 Production process of a new appetizer and product obtained |
| 01/04/2005 | US6838107 Method of preparing an improved low-calorie, low-fat food foodstuff |
| 01/04/2005 | US6838102 Improved stability; crispy texture |
| 01/04/2005 | CA2141543C Process for preparing soft centers in food products |
| 12/30/2004 | US20040265466 Oil composition |
| 12/30/2004 | US20040265428 which includes a holding period for starch retrogradation, where adding xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period; breakfast cereals for example |
| 12/29/2004 | WO2004112486A2 Microwave baking additive |
| 12/29/2004 | WO2004074547A3 Lower alkyl carboxylic acid moiety-containing anti- corrosion compositions and methods of use. |
| 12/29/2004 | EP1490463A1 Low-trans fats for confectionery and bakery fat compositions |
| 12/29/2004 | EP1489917A1 Culinary base and method for the preparation of a ready-cooked dish or a flavored drink |
| 12/29/2004 | EP1489916A1 A low fat cocoa extract |