| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 06/04/2002 | US6399139 Controlling material handling |
| 06/04/2002 | US6399120 Kneading of at least farina; extruding under pressure; adding remaining ingredients for second kneading; fermenting; freezing; yeast leavened foods |
| 06/04/2002 | US6399119 Process for obtaining improved structure build-up of baked products |
| 06/04/2002 | CA2216742C Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 05/30/2002 | WO2002011550A3 Oil/fat composition |
| 05/30/2002 | US20020064587 The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix. |
| 05/30/2002 | US20020064586 Mesophase gel; flour; water; and optionally maltodextrin, starch, fiber, egg product, salt and oil; when cooked in a microwave oven, rises and obtains a palatable and firm crust. |
| 05/30/2002 | US20020064584 Dry drink mix and chocolate flavored drink made therefrom |
| 05/30/2002 | US20020064577 Adding an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase; improving rheological properties; specific volume of the bakery product is increased |
| 05/29/2002 | EP1207761A1 Viscosity stable acidic edible liquid compositions |
| 05/29/2002 | EP1061812A4 Food products having enhanced cocoa polyphenol content and processes for producing same |
| 05/29/2002 | CN1350792A Full-nutrients wheat flour |
| 05/29/2002 | CN1350791A Process for preparing nutritive wheat flour or flour products from natural raw materials and its usage |
| 05/29/2002 | CN1350790A High-safety technology for preparing wheat flour modifier |
| 05/29/2002 | CN1085506C Calcium enriched additive and preparing method |
| 05/29/2002 | CN1085502C Preserved wet noodles producing technology |
| 05/28/2002 | US6395315 Fermentation composition, process for preparing the same, and use thereof |
| 05/23/2002 | WO2002039830A1 Viscosity depressant for food |
| 05/23/2002 | WO2002039820A2 Food product with enhanced crispiness |
| 05/23/2002 | WO2001091562A3 Dough comprising a starch composition for making tortilla chips |
| 05/23/2002 | WO2001078523A3 Traditional snacks having balanced nutritional profiles |
| 05/23/2002 | US20020061359 High-foaming, stable modified whey protein isolate |
| 05/22/2002 | EP1207164A2 Method for producing a powder containing crystalline maltitol particles |
| 05/22/2002 | EP1206913A1 Flavoured bread improver |
| 05/22/2002 | CN1350547A Alleviation of the alelrgenic potential of airborne and contact allergens by thioredoxin |
| 05/22/2002 | CN1085066C Food additive for fast-reducing |
| 05/21/2002 | US6391371 Low water activity egg product |
| 05/17/2002 | CA2363266A1 New flavoured improver for baking applications |
| 05/16/2002 | WO2002037970A1 Refrigerable extended shelf-life liquid batter and method for its production |
| 05/16/2002 | US20020058101 Elongated structure with a proportion of the length in the c axis to that in the b axis < 2.0 |
| 05/15/2002 | EP1204326A1 Liquid bread improving composition |
| 05/14/2002 | US6388113 Extraction from seeds |
| 05/14/2002 | US6387433 Fluid emulsified shortening composition |
| 05/09/2002 | US20020054952 Using composite of gelatin, an acid, a sugar component and/or a starch component in cased meats such as sausage, frankfurters, and bologna |
| 05/09/2002 | US20020054948 Breakfast cereals/breads having enhanced dietary fiber from maize starch having high amylose content |
| 05/08/2002 | EP1202641A1 Liquid food suspension |
| 05/08/2002 | EP1111998B1 Sugar wafers |
| 05/08/2002 | CN1348438A Diacetyl tartaric acid esters of mono-and diglycerides based on C12 to C22 fatty acids |
| 05/08/2002 | CN1347651A Flour with calcium and other elements |
| 05/07/2002 | US6383547 Cooking milled cereal by-products with gelatinized starch and lime forming flour with improved strength, stability, and shelf-life; tortillas |
| 05/07/2002 | US6383533 Enzyme-treated protein-containing food and method for producing the same |
| 05/02/2002 | WO2002034923A2 Monocotyledon plant cells and plants which synthesise modified starch |
| 05/02/2002 | WO2002034052A2 Co-processed emulsifier/carrier systems for full-fat bakery products |
| 05/02/2002 | WO2002011543A3 Solid phase glycerolysis |
| 05/02/2002 | WO2001083770A3 Lipolytic enzyme variant |
| 05/02/2002 | US20020051841 Bulking agents and processes for preparing them from food gums |
| 05/02/2002 | EP1201140A1 Calcium double salts, their synthesis and use as preservatives |
| 05/02/2002 | EP1199942A1 Highly nutritious cereal based food |
| 05/02/2002 | CA2421679A1 Monocotyledon plant cells and plants which synthesise modified starch |
| 05/01/2002 | CN1346601A Dried green tea noodles |
| 04/25/2002 | WO2001045516A3 Additive for frozen raw pastry |
| 04/25/2002 | US20020048628 Maintains the functional characteristics of whole eggs, and is convenient to use, and in a number of preferred embodiments has a long shelf life. |
| 04/25/2002 | DE10052492A1 Genetically modified monocotyledon plant cell useful for synthesis of modified starch, comprises an extraneous polynucleotide that codes for a protein with the biological activity of an R1 protein from Solanum tuberosum |
| 04/24/2002 | EP1198562A1 A process for preparing an enzyme containing granule |
| 04/24/2002 | EP0765126B1 Therapeutic food composition and method to diminish blood sugar fluctuations |
| 04/24/2002 | CN1083247C Polydextrose as fat adsorption inhibitor in fried foods |
| 04/23/2002 | CA2191714C Therapeutic food composition and method to diminish blood sugar fluctuations |
| 04/23/2002 | CA2069422C A starch-derived, food-grade, insoluble bulking agent |
| 04/18/2002 | WO2002011552A3 Oil/fat composition |
| 04/18/2002 | US20020045002 Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient |
| 04/17/2002 | EP0831709B1 Ice resistant frozen dough |
| 04/17/2002 | CN1345186A Sprouting husked rice excellent in safety and cooking properties, process for producing thesame and processed foods |
| 04/16/2002 | US6372267 Cocoa solids prepared by heating, pressing, recovering partially defatted cocoa solids which contain cocoa polyphenols including cocoa procyanidins |
| 04/11/2002 | WO2002028991A1 Particles containing active in visco-elastic liquids |
| 04/11/2002 | WO2002028369A1 Coated particles containing an active substance |
| 04/11/2002 | US20020041923 Pregelatinized starches for improved snack products |
| 04/11/2002 | US20020041917 Process for mycelial culture using grain, product thereof and use the same |
| 04/10/2002 | EP1195092A1 Process for preparing cereal products |
| 04/10/2002 | EP1194041A1 Fluid emulsified shortening composition |
| 04/04/2002 | WO2002026044A2 Liquid bread improving compositions |
| 04/04/2002 | WO2002026043A1 Roll-in type fat compositions and pastry products by using the fat compositions |
| 04/04/2002 | US20020039615 Freeze/thaw-resistant gels and jellies; dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability body-improving agent. |
| 04/04/2002 | CA2421833A1 Liquid bread improving compositions |
| 04/04/2002 | CA2358139A1 Microwaveable pizza crust |
| 04/03/2002 | EP1193314A1 Lipase and use of same for improving doughs and baked products |
| 04/03/2002 | EP0939773B1 Production of vegetable gels |
| 04/03/2002 | CN1081903C Foods or drinks |
| 04/03/2002 | CN1081897C Toasted refreshments for cold food and cooking method of cold food for using the same |
| 04/02/2002 | US6365204 Preparation of dough and baked products |
| 03/28/2002 | WO2001066560A3 Novel derivatives comprising phytosterols and/or phytostanols and alpha-lipoic and use thereof in treating or preventing cardiovascular disease, its underlying conditions and other disorders |
| 03/28/2002 | US20020037352 For non-food product such as cosmetics, glues and paint, for baked food product, animal feeds, dairy products |
| 03/28/2002 | US20020037351 Bakery products containing starch n-alkenyl succinate |
| 03/28/2002 | US20020037349 Flavour precursors |
| 03/28/2002 | DE10054450A1 Modification of cereal products, such as flour to make them more suitable for a wide range of foods and animal feeds, is by interaction with chitosan |
| 03/28/2002 | DE10041136A1 Multi-corn bread containing vitamins, minerals and/or trace elements as additives to benefit health |
| 03/27/2002 | EP1190024A1 Grapeseed, cold-pressed grape oil, crushed grape and grape flour |
| 03/27/2002 | EP1189514A1 Leavened dough extrusion process |
| 03/27/2002 | CN1342197A 蛋白质 Protein |
| 03/27/2002 | CN1341366A Wheat leaf and walnut functional additional powder |
| 03/27/2002 | CN1341365A Flour with peculiar taste |
| 03/21/2002 | WO2002022268A1 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine |
| 03/21/2002 | WO2002021936A2 Bleached bran and bran products and methods of preparation |
| 03/21/2002 | WO2001084953A3 Cooked cereal dough products fortified with calcium and method of preparation |
| 03/21/2002 | US20020034577 Oil and/or oil mimetic component, a triglyceride fatty acid and/or a high melting point emulsifier, and a particulate component in a stable suspension within a crystal matrix |
| 03/21/2002 | US20020034574 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 |
| 03/21/2002 | US20020034562 Cholesterol-free fat composition of linoleic acid, lauric acid, myristic acid, and palmitic acid, and elaidic acid for food products |
| 03/21/2002 | CA2445400A1 Method for producing a grain mass, a set of equipment for producing the said mass and a grinder |
| 03/20/2002 | EP1187527A1 Use of high oleic high stearic oils |
| 03/20/2002 | EP0674480B1 Crystal modifiers for diacetin fats |
| 03/20/2002 | CN1340995A High-protein nutritious food composition with grain as main component and its preparing process |