| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 08/02/2000 | EP1022958A1 Increasing the digestibility of food proteins by thioredoxin reduction |
| 08/01/2000 | US6096870 Isolation of dairy product polypeptides; providing sample, passing sample through ion exchange resin, recovering eluate, eluting immunoglobulin, lactoglobulin, lactalbumin, serum albumin, lactoferrins, and lactoperoxidase |
| 08/01/2000 | US6096363 Useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes |
| 07/29/2000 | CA2260397A1 Method of converting rendered triglyceride oil from marine sources into bland, stable food oil |
| 07/27/2000 | WO2000042866A1 Method for producing a natural foodstuff with honey, the product produced using the method, and the use thereof |
| 07/27/2000 | WO2000022939A3 Starchy food-based fine particle fat substitute |
| 07/27/2000 | DE19903969A1 Natural food stuffs useful as spread or as part of bakery products or alcoholic beverages |
| 07/26/2000 | EP1021500A4 Method for preparation of purified glycerides, and products |
| 07/26/2000 | EP1021500A1 Method for preparation of purified glycerides, and products |
| 07/26/2000 | EP1021092A4 Food products containing structured triglycerides |
| 07/26/2000 | EP1021092A1 Food products containing structured triglycerides |
| 07/26/2000 | CN1054734C Cereal food product with calcium additive and its producing method |
| 07/25/2000 | US6093440 Use of polyvinylpyrrolidone in fat reduced salad dressings |
| 07/25/2000 | US6093437 Forming a cookie from a high melting-point shortening and par-baking the cookies to have a moisture level greater than 5%; the cookie can be placed in a toaster and heated to taste like fresh baked cookies without burning or dripping fat |
| 07/20/2000 | WO2000041491A2 Modified food products and beverages, and additives for food and beverages |
| 07/19/2000 | EP1018895A1 Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications |
| 07/19/2000 | CN1260134A Active-calcium glutinous rice flour stick and its making method |
| 07/19/2000 | CN1260123A Active calcium series bread and its manufacture method |
| 07/19/2000 | CN1054498C Bloom-inhibiting fat composition and use thereof |
| 07/18/2000 | USRE36785 High fat biscuit mix and products resulting therefrom |
| 07/18/2000 | US6090792 Maltose-trehalose converting enzyme, and preparation and uses thereof |
| 07/13/2000 | WO2000040542A1 Diacetyl tartaric acid esters of mono- and diglycerides based on c12 to c22 fatty acids |
| 07/13/2000 | WO2000040100A1 Food particulate |
| 07/13/2000 | WO2000040098A1 Pectin composition as fat replacer and emulsifier |
| 07/13/2000 | CA2704978A1 Food particulate |
| 07/12/2000 | EP0584228B1 A method of producing thermoplastic polymeric material |
| 07/11/2000 | US6087353 Comprising one or more esterified and subsequently hydrogenated phytosterols; enhanced solubility/dispersability, increased molar potency and enhanced stability over naturally isolated phytosterol |
| 07/06/2000 | WO2000039289A2 Endo-beta-1,4-xylanase inhibitor aus weizenmehl und seine wirkung auf verschiedene xylanasen |
| 07/06/2000 | WO2000038537A1 α-AMYLASE-RESISTANT STARCH FOR PRODUCING FOODSTUFF AND MEDICAMENTS |
| 07/06/2000 | WO2000038529A1 Method for producing cereal bread |
| 07/06/2000 | WO2000038528A1 Utilisation of alpha-1,4-d-glucan and/or resistant starch as flour substituent |
| 07/06/2000 | DE19860375A1 Alpha Amylase-resistente Stärke zur Herstellung von Nahrungs- und Arzneimittel Alpha amylase-resistant starch for the production of food and drugs |
| 07/06/2000 | DE19860374A1 Verwendung von resistenter Stärke als Mehlersatzstoff für Nahrungsmittel und Nahrungsmittelinhaltsstoffe Use of resistant starch as a flour substitute for foods and food ingredients |
| 07/05/2000 | EP1016647A1 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids |
| 07/05/2000 | EP1016344A1 Method for preparing antimicrobial salts |
| 07/05/2000 | EP1014804A1 Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses |
| 07/05/2000 | EP1014802A1 Water continuous dairy base product and process for preparing such product |
| 07/05/2000 | CN1259020A Starch with reduced amylose content |
| 07/05/2000 | CN1054026C Synthetic yeast enzyme |
| 07/04/2000 | US6083538 Bread improving composition |
| 06/29/2000 | WO2000019842A8 Food composition |
| 06/29/2000 | WO2000015237A9 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 06/28/2000 | EP1013662A1 Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same |
| 06/28/2000 | EP1011702A1 A method for treating diabetes, hyperglycemia and hypoglycemia |
| 06/28/2000 | EP1011335A1 Anaerobically-packaged ready to use liquid bakery wash |
| 06/28/2000 | CN1258199A Phytosterol-contg. fat composition |
| 06/27/2000 | US6080441 Produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of diphosphorus heptaoxide |
| 06/22/2000 | WO2000035290A1 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods |
| 06/21/2000 | EP1009385A2 Cholesterol lowering composition |
| 06/20/2000 | US6077556 Nondigestible oil and fatty acid ester of sucrose; no anal leakage; fat substitutes; dietetics |
| 06/20/2000 | US6077384 Plasma reactor having an inductive antenna coupling power through a parallel plate electrode |
| 06/14/2000 | EP1006806A1 Free flowing fat compositions |
| 06/13/2000 | US6074675 Mineral composition |
| 06/08/2000 | CA2715086A1 Lipolytic enzyme variants |
| 06/07/2000 | EP0790774B1 Dry bakery products and a process for their preparation |
| 06/07/2000 | CN1255287A Flour food made up of vegetable and/or fruit and its making method |
| 06/06/2000 | CA2013190C Method of producing stable bran and flour products from cereal grains |
| 06/02/2000 | WO2000030463A1 Fat substitute formulation and methods for utilizing same |
| 06/02/2000 | CA2351438A1 Fat substitute formulation and methods for utilizing same |
| 05/31/2000 | EP1003388A1 Product, method for its manufacture, and its use |
| 05/31/2000 | EP1003386A1 Glucosinolate-containing formulated foods |
| 05/31/2000 | CN1254511A Adding agent for flour of rapidly frozen dumplings |
| 05/30/2000 | US6068863 Treating a starch in water with a carbohydrase; combining it with water, starch, vegetable oil, and lecithin, heating, drying, mixing powder with wheat flour, water, sugar, salt, emulsifier, amylase, fat, gluten and milk to obtain dough |
| 05/24/2000 | EP1002064A1 A modified polypeptide |
| 05/24/2000 | CN1254374A Inhibitors of cellulolytic, xylanolytic and 'beta'-glucanolytic enzymes |
| 05/24/2000 | CN1253730A Preparation method of natural colour fruit vegetable flour (dough) composition and its product |
| 05/24/2000 | CN1052614C Method for producing full nutrient flour |
| 05/23/2000 | US6066352 Saponin or bile acid complexes; emulsions; bread dough |
| 05/18/2000 | WO2000027209A1 Use of puroindoline for preparing biscuits |
| 05/18/2000 | CA2848113A1 Polypeptides having lysophospholipase activity and nucleic acids encoding same |
| 05/17/2000 | EP0817572B1 Bakery fat composition |
| 05/17/2000 | EP0724389B1 Low-palmitic, reduced-trans margarines and shortenings |
| 05/17/2000 | CN1252943A Nutritive vegetable noodles and its production technology |
| 05/16/2000 | US6063427 Method for producing a hypoallergenic wheat flour |
| 05/11/2000 | WO2000025602A2 Use of calcareous material for foodstuff and cosmetic material |
| 05/11/2000 | WO2000025589A1 Psyllium enriched dough products and methods for making same |
| 05/11/2000 | CA2348499A1 Use of calcareous material for foodstuff and cosmetic material |
| 05/10/2000 | EP0999259A1 Preparation of food-grade edible oils |
| 05/10/2000 | EP0998262A4 Isoflavonoids for treatment and prevention of aging skin and wrinkles |
| 05/10/2000 | EP0998262A1 Isoflavonoids for treatment and prevention of aging skin and wrinkles |
| 05/09/2000 | US6060093 Calcium supplemented foods and feeding regimen for calcium supplementation |
| 05/09/2000 | US6060089 Product based on polysaccharides from bakers' yeast and its use as a technological coadjuvant for bakery products |
| 05/09/2000 | US6060070 Isoflavonoids for treatment and prevention of aging skin and wrinkles |
| 05/03/2000 | EP0996709A1 INHIBITORS OF CELLULOLYTIC, XYLANOLYTIC AND $g(b)-GLUCANOLYTIC ENZYMES |
| 05/03/2000 | EP0782391B1 Use of ascorbic acide and food acid having chelate-forming properties in the manufacture of yeast-leavened products and composition comprising the mentioned ingredients |
| 05/02/2000 | US6056990 For enhancing the strength and/or stability of tortillas and related products. |
| 05/02/2000 | US6056980 Process for producing starch sugar composition |
| 04/27/2000 | WO2000023003A1 Dental implant and method for installing same |
| 04/27/2000 | WO2000022939A2 Starchy food-based fine particle fat substitute |
| 04/27/2000 | CA2349571A1 Dental implant and method for installing same |
| 04/27/2000 | CA2346325A1 Bioflavonoids as plasma high density lipoprotein level increasing agent |
| 04/26/2000 | EP0994652A1 Preservation of baked goods |
| 04/26/2000 | CN1251264A Selenium-rich wheat germ |
| 04/26/2000 | CN1251263A Selenium-rich flour |
| 04/25/2000 | US6054167 Pelletized shortening |
| 04/25/2000 | US6054129 Flavor-improved extract from Cassia mimosoides L. var. nomame Makino and method of preparing the same |
| 04/20/2000 | WO2000021375A1 Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like |
| 04/20/2000 | WO1999064508A3 Reversibly swellable starch products |
| 04/20/2000 | CA2346559A1 Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like |
| 04/19/2000 | EP0993777A1 Composition and process to replace a part of whole eggs with eggwhite powder or substitute in a pastry |