| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 10/24/2002 | WO2002060263A3 Vinasse in baking |
| 10/24/2002 | US20020152931 Starch-emulsifier composition and method of making |
| 10/24/2002 | DE10119732A1 Teig, insbesondere Backteig für Brot, Kuchen und dergleichen sowie sonstige Teige Dough, batter especially for bread, cakes and the like as well as other doughs |
| 10/24/2002 | CA2442118A1 Improved edible compositions for lowering cholesterol |
| 10/23/2002 | EP1250844A2 Dough for baking containing vegetable material |
| 10/23/2002 | EP1250116A1 Pharmaceutical and cosmetic carrier or composition for topical application |
| 10/23/2002 | CN1092929C Process for producing flour-containing foods for microwave oven heating |
| 10/22/2002 | US6468577 Stabilizer for mechanically separated meat |
| 10/17/2002 | WO2002080685A1 Process for the production of masa flour and dough |
| 10/17/2002 | WO2002080684A2 Self-rising dough containing food product |
| 10/17/2002 | US20020150663 Use of erythritol and/or xylitol in baking mixtures or doughs for non-perishable goods made from flours and/or starches as partial or complete sugar replacement |
| 10/17/2002 | CA2444084A1 Process for the production of masa flour and dough |
| 10/17/2002 | CA2443093A1 Self-rising dough containing food product |
| 10/16/2002 | EP1249178A1 Process for producing a new appetizer and product by process of the same |
| 10/16/2002 | EP1249170A1 A savoury snack and a method for the preparation thereof |
| 10/16/2002 | EP1248523A1 Process of forming a refrigerated dough |
| 10/16/2002 | CN1374038A Production process of colored nutritious quick-frozen dumplings |
| 10/15/2002 | US6465209 Methods of producing protein hydrolysates |
| 10/10/2002 | WO2002079266A1 Food product with prolonged energy release |
| 10/10/2002 | WO2002079265A1 Method for preparing a low-calorie food product |
| 10/10/2002 | WO2002078458A1 Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index |
| 10/10/2002 | US20020146497 For producing baked goods |
| 10/09/2002 | EP1246540A1 Material for making biodegradable mouldings from bran and method thereof |
| 10/09/2002 | EP1246538A1 Thickened oil compositions of edible oil |
| 10/09/2002 | EP1061818A4 Imbibant grains for bakery and other uses |
| 10/08/2002 | US6461662 Palmitoleic acid and its use in foods |
| 10/08/2002 | US6461649 Dough composition comprising flour, cereal protein partial decomposition product having specified weight average molecular weight, enzyme selected from amylase, lipase or ascorbate oxidase |
| 10/03/2002 | WO2002076243A1 Method for producing small basket paozu suitable for cooking by high frequency heating |
| 10/03/2002 | US20020142072 Coated flaked fats |
| 10/03/2002 | US20020142069 Conditioner for bread |
| 10/02/2002 | EP1245583A1 Food product with sustained energy release |
| 10/02/2002 | EP1245581A1 Process for preparing a low calorie foodstuff |
| 10/02/2002 | EP1245156A2 Edible anhydrous fat based systems |
| 10/02/2002 | DE10113868A1 Recipe for dough using unsaturated vegetable oils, flour and natural browning agent |
| 10/02/2002 | DE10112178A1 Bier enthaltendes Nahrungsmittel Beer containing food |
| 10/02/2002 | CN1091614C Bitterness-relieving agent |
| 10/01/2002 | US6458404 Dehydrated gel composition from hydrated isolated acetylated gellan gum |
| 10/01/2002 | US6458401 Process for producing a powder containing crystalline particles of maltitol |
| 09/30/2002 | CA2379203A1 Food with extended energy release |
| 09/26/2002 | US20020138876 Transformed plant cells and plants regenerated from these cells, which exhibit an increase or reduced activity of starch synthases; genetic engineering |
| 09/26/2002 | US20020136819 Conserved concentrations of cocoa polyphenols by mixing carbohydrate or protein containing ingredients with a polyphenol conserving pretreatment ingredient and then with a cocoa polyphenol |
| 09/26/2002 | US20020136818 Food products containing high melting emulsifiers |
| 09/26/2002 | US20020136815 Microwave heatable bread-based fast food |
| 09/26/2002 | US20020136783 Herbs having galactagogue, adaptogenic, anti-stress, hepatoprotective digestive and appetite improving properties, with nutritive flour, frying, flavoring, coloring and dressing agents |
| 09/26/2002 | CA2379236A1 Method for improving the performance of a food product |
| 09/26/2002 | CA2378896A1 Edible anhydrous fat based systems |
| 09/25/2002 | CN1370409A Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components |
| 09/24/2002 | CA2227465C Process for the production of clathrate inclusion complexes |
| 09/19/2002 | WO2002071873A1 Functional cereals |
| 09/19/2002 | WO2002071849A2 Foodstuff containing beer |
| 09/19/2002 | US20020132018 Use of non-alkalized cocoa solids in a drink |
| 09/18/2002 | EP0975229B1 Method for making reduced fat dough and compositions resulting therefrom |
| 09/18/2002 | CN1369209A Process for preparing aloe bread and its product |
| 09/18/2002 | CN1369208A Quickly frozen aloe bread and its making method |
| 09/18/2002 | CN1090915C Improved breading crumbs |
| 09/17/2002 | US6451553 Method for the separation of flour |
| 09/17/2002 | US6451367 Food compositions including resistant starch |
| 09/17/2002 | US6451121 Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| 09/12/2002 | US20020128500 Liquid-liquid extraction to isolate and purify monoglycerides and propylene glycol monoesters, to advantage; also isolate diglycerides; food processes; fat replacement; shortening |
| 09/12/2002 | US20020127321 Process for producing a powder containing crystalline particles of maltitol |
| 09/11/2002 | EP1238588A2 Microwaveable pizza crust |
| 09/11/2002 | EP1238141A1 Fibers from plant seeds and use |
| 09/11/2002 | EP1237417A1 Method and installation for making flour from ozone-treated grains |
| 09/11/2002 | EP1190024B1 Grapeseed, cold-pressed grape oil, crushed grape and grape flour |
| 09/11/2002 | EP0671888B1 Flaky pie shells that maintain strength after filling |
| 09/11/2002 | CN1368006A Technology for producing flour food containing oligomaltose |
| 09/10/2002 | US6447824 Substitute for edible oil and fat |
| 09/10/2002 | US6447615 Sago fluidity starch and use thereof |
| 09/06/2002 | WO2002034923A3 Monocotyledon plant cells and plants which synthesise modified starch |
| 09/06/2002 | WO2001091586A3 Konjac mannan and ginseng compositions and methods and uses thereof |
| 09/06/2002 | CA2833423A1 Enzymes having alpha amylase activity and methods of use thereof |
| 09/05/2002 | US20020122863 Bread products |
| 09/05/2002 | US20020122862 Dietetic food composition and dietetic method using such composition |
| 09/05/2002 | US20020122857 Adding an organic solvent to an aqueous extract of soybeans and purifying precipitate |
| 09/04/2002 | EP1236400A2 Pumpable bread improver and a method for preparation thereof |
| 09/04/2002 | CN1367825A Process for preparing enzyme containing granule |
| 09/04/2002 | CN1366838A Mung bean noodles and its preparation method |
| 09/03/2002 | US6444250 Liquid, transparent mixture based on lactitol |
| 08/29/2002 | WO2002065857A2 A method for treating a solvent-extracted plant residue with a fat |
| 08/29/2002 | US20020119232 Co-processed emulsifier /carrier systems for full-fat farinaceous baked goods |
| 08/29/2002 | US20020119226 For coating food |
| 08/28/2002 | EP1233676A1 Method of improving dough and bread quality |
| 08/28/2002 | EP1003388B1 Product, method for its manufacture, and its use |
| 08/28/2002 | CN1366552A Process for producing L-arabinose, L-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing same |
| 08/28/2002 | CN1365603A Method of culturing mycellium by using grain, its product use for culturing product |
| 08/27/2002 | US6440479 Removing flaxseed husk from flaxseed core by abrasion, wherein firstly removed outer portion is separated as mucilage fraction and secondly removed inner portion is separated as fiber fraction |
| 08/22/2002 | WO2002064714A1 PRODUCTS CONTAINING $G(b)-GLUCAN |
| 08/22/2002 | WO2002063965A1 Microwaveable bread products |
| 08/22/2002 | WO2002049441A3 Liquid yeast compositions |
| 08/22/2002 | US20020114876 Egg concentrate product and methods for making and utilizing the same |
| 08/21/2002 | EP0907323B1 Method of manufacturing edible waffle products |
| 08/21/2002 | EP0755196B1 Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase |
| 08/20/2002 | US6436461 Process for preparing gel beads as food additives |
| 08/20/2002 | CA2147117C Food compositions including resistant starch |
| 08/15/2002 | WO2002062370A2 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 08/15/2002 | US20020110633 Process for producing a powder containing crystalline particles of maltitol |
| 08/15/2002 | US20020110629 Adjusting gliadin/glutenin ratios to form products exhibiting reduced toughness when subjected to microwave heating |
| 08/15/2002 | US20020110605 Liver function protecting or improving agent |
| 08/14/2002 | EP1230351A1 Fungamyl-like alpha-amylase variants |
| 08/14/2002 | EP1230003A2 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products |