| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 03/03/2004 | CN1478428A Comprehensive utilization of watermelon juice to make bererage and method of producing cake with pulp and egg |
| 03/03/2004 | CN1140182C Coca components, edible products having enhanced polyphenol content, methods of making same and medical us |
| 02/26/2004 | WO2004016288A1 Coated soy product and method for coating |
| 02/26/2004 | WO2004016101A2 Compositions comprising dietary fat complexer and methods for their use |
| 02/26/2004 | WO2004003188A3 Stabilization of granules |
| 02/26/2004 | CA2677430A1 Compositions comprising dietary fat complexer and methods for their use |
| 02/25/2004 | EP1389921A1 Canola protein isolate functionality i |
| 02/25/2004 | CN1477962A Beautifying foods and drinks and peroral beautifying preparations |
| 02/25/2004 | CN1139329C Wheat leaf and valnut functional additional powder |
| 02/25/2004 | CN1139328C Wheaten food improver |
| 02/19/2004 | WO2004014151A1 Cereal based food product comprising dha and/or epa |
| 02/19/2004 | WO2003104473A3 Galactosyl isomalt, method for production and use thereof |
| 02/19/2004 | US20040033300 Comprises an alginic acid ester; are not crushed, bent or broken when sliced or cut while fresh and still containing heat and water vapor after baking or frying. |
| 02/19/2004 | US20040033291 Starter concentrate for yeast-leavened baked goods |
| 02/19/2004 | CA2495493A1 Cereal based food product comprising dha and/or epa |
| 02/18/2004 | CN1475164A Kelp flour boiled dumplings and its processing method |
| 02/18/2004 | CN1475124A Flour modifier and its preparation method |
| 02/17/2004 | US6693216 A calcium double salt of organic (preservative) acids of formula ca(r1)(r2) where r1 and r2 are different and are each ooc-r3, r3=saturated or monounsaturated or polyunsaturated c1-c5-alkyl, c1-c5-hydroxyalkyl or phenyl |
| 02/17/2004 | US6692779 Microorganisms release acid by-products into said food product, inhibit the growth of harmful microorganisms |
| 02/12/2004 | WO2004012534A1 Encapsulated crystalline lactic acid |
| 02/12/2004 | WO2004012513A2 Food base for fritters, method for the production thereof, and uses thereof |
| 02/12/2004 | WO2002100181A3 Sugar-based composition containing caseinoglycomacropeptide |
| 02/12/2004 | US20040029225 Lipoxygenase |
| 02/12/2004 | US20040028791 Mixture; composite flavor |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/12/2004 | US20040028789 Baking blend |
| 02/12/2004 | US20040028782 Microwave baking additive |
| 02/12/2004 | US20040028751 Compositions for preventing or ameliorating multiple risk factor syndromes |
| 02/11/2004 | EP1388295A1 Cereal based food product comprising DHA |
| 02/11/2004 | EP1387616A2 Method of preparing a dough with an enzyme |
| 02/11/2004 | CN1473478A Multifunctional combined nutritive flour and its use |
| 02/11/2004 | CN1473477A Processing method for serial grain products |
| 02/05/2004 | WO2004010794A1 Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid |
| 02/05/2004 | US20040025204 Plants and plant products |
| 02/05/2004 | US20040022916 Providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product; especially for supplementing foods with soy protein |
| 02/05/2004 | US20040022902 Dough shaped as rolls, balls, patties or baguettes; packaging under a controlled atmosphere, for example or in a deep-frozen state; intended to be baked or simply heated at the time of consumption |
| 02/04/2004 | CN1471864A Healthy dumpling and producing method thereof |
| 02/04/2004 | CN1471839A Healthy digestant noodle |
| 02/04/2004 | CN1471831A Plastic sugar/protein composition and food therefrom |
| 02/04/2004 | CN1136788C Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing thus processed system |
| 02/03/2004 | US6685979 Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom |
| 01/29/2004 | WO2004008882A2 Gelatin substitute product and uses in food preparation |
| 01/29/2004 | WO2004008864A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/29/2004 | WO2003103403A3 Dough composition and method for making tortillas |
| 01/28/2004 | EP1383874A1 Variants of lipoxygenase and their use |
| 01/28/2004 | EP1383391A1 Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index |
| 01/28/2004 | EP1383387A1 Process for the production of masa flour and dough |
| 01/28/2004 | CN1471360A High energy high protein food product and process for preparing same |
| 01/28/2004 | CN1136007C Lipid metabolism ameliorant |
| 01/27/2004 | US6682765 Inproving shape, density, taste, smell, crunch, color, elasticity, texture and food value |
| 01/22/2004 | WO2004006693A1 Food product comprising protein from oil plant and a method for its manufacture |
| 01/22/2004 | WO2004006681A1 Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
| 01/22/2004 | US20040013788 Comprises plant sterols; for inhibiting absorption of cholesterol |
| 01/22/2004 | US20040013782 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/22/2004 | DE10232133A1 Zusatzstoff zur Zubereitung von Nahrungsmitteln, Nahrungsmittelvorbereitung sowie Verfahren zur Erkennung des Zustands eines Nahrungsmittel und Backofen Additive for the preparation of food products, food preparation, and methods for detecting the state of a food and oven |
| 01/21/2004 | EP1382687A1 Process for producing isomaltose and use thereof |
| 01/21/2004 | EP1382662A1 Sterol compositions, fat compositions containing the same and foods |
| 01/21/2004 | EP1382260A2 Gas-releasing additive for the preparation of food, food preparation, method for the determination of the state of a food product and baking oven |
| 01/21/2004 | EP1011702A4 A method for treating diabetes, hyperglycemia and hypoglycemia |
| 01/21/2004 | CN1468535A Material for mula and production process of fermented and steamed pastry series |
| 01/21/2004 | CN1135067C Method for reducing syruping in refrigerated doughs |
| 01/15/2004 | WO2004005227A1 Crystallization of polyol compositions, crystalline polyol composition product and use thereof |
| 01/15/2004 | WO2004004493A1 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same |
| 01/15/2004 | US20040009278 Making sourdough pre-mix from sourdough sponge that has been proofed, cooling and storing pre-mix, removing portion of pre-mix, adding leavening agent to pre-mix to produce batter and preparing sourdough pancakes or waffles therefrom |
| 01/15/2004 | US20040009277 Source of beta glucan is added to food compositions after some of the other ingredients of composition have already been combined and mixed to form an intermediate composition; improved processability |
| 01/15/2004 | US20040009264 Comprises calcium phosphate salts; prepared by direct expansion of rice based dough from a twin screw cooker extruder; instant foods |
| 01/14/2004 | EP0870435B1 Mineral composition |
| 01/14/2004 | CN1468299A Particles containing active in visco-elastic liquids |
| 01/14/2004 | CN1468092A Coated particles containing an active substance |
| 01/14/2004 | CN1468061A Oil/fat composition |
| 01/14/2004 | CN1468060A Oil/fat composition |
| 01/14/2004 | CN1468059A Oil/fat composition |
| 01/14/2004 | CN1468058A Solid phase glycerolysis |
| 01/14/2004 | CN1466893A Coarse cereals instant noodles |
| 01/14/2004 | CN1466892A Vegetable and fruit original flavour colourful nutritious noodle |
| 01/14/2004 | CN1466891A Xianling noodle |
| 01/14/2004 | CN1466882A Resistant starch health flour |
| 01/13/2004 | US6677433 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 01/13/2004 | US6676986 Method of making formed food puree products |
| 01/13/2004 | US6676984 Nutritional products containing modified starches |
| 01/08/2004 | WO2004003217A1 Glutathione production |
| 01/08/2004 | WO2004003188A2 Stabilization of granules |
| 01/08/2004 | WO2004002233A1 Vegetable fat and use thereof in food preparations |
| 01/08/2004 | DE10226980A1 Verfahren zur Herstellung von tourierten, tiefgekühlten Teiglingen und danach hergestellte Teiglinge Process for the preparation of tourierten, frozen dough and then made dough |
| 01/08/2004 | DE10226203A1 Kondensierte Palatinose und Verfahren zu deren Herstellung Condensed palatinose and processes for their preparation |
| 01/08/2004 | DE10209629B3 Backvorprodukt und Verfahren zur Herstellung von Backwaren Backvorprodukt and method for the production of baked goods |
| 01/08/2004 | CA2489550A1 Vegetable fat and use thereof in food preparations |
| 01/07/2004 | EP1378491A1 Process of treating an aqueous extract of vegetable origin with biopolymer additive and powder produced by spraying it |
| 01/07/2004 | EP1378168A1 Alpha-D-glucopyranosyl-1,6-sorbitol comprising dough for foam baked product and process for manufacturing the same |
| 01/07/2004 | EP1378167A1 Baked goods product comprising alpha-D-glucopyranosyl-1,1-mannitol and process for manufacturing the same |
| 01/07/2004 | EP1377181A1 Improved edible compositions for lowering cholesterol |
| 01/07/2004 | EP1377168A1 Dough, products and methods |
| 01/07/2004 | EP1377167A1 Method of extruding bread dough and products thereof |
| 01/07/2004 | EP1227736B1 Protein hydrolysates produced with the use of marine proteases |
| 01/06/2004 | USH2095 Fat substituted and its preparation |
| 01/06/2004 | US6673383 Method for improving the performance of a food product |
| 01/06/2004 | US6673379 Use of non-alkalized cocoa solids in a drink |
| 01/02/2004 | EP1372401A2 Self-rising dough containing food product |
| 12/31/2003 | WO2004001053A1 β-GLUCAN-CONTAINING FAT COMPOSITIONS AND NOVEL MICROORGANISM PRODUCING β-GLUCAN |
| 12/31/2003 | WO2003070007A3 Method for manufacturing beads containing exogenous soy protein |