| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 09/22/1999 | EP0942660A1 Food-induced antisecretory proteins |
| 09/22/1999 | CN1229367A Novel adsorbent |
| 09/22/1999 | CN1228938A Food additive for fat-reducing |
| 09/21/1999 | US5955123 Regulating bowel function; providing laxation; treating hypercholesterolemia; increasing fiber consumption |
| 09/21/1999 | CA2172962C Thermally inhibited starches and flours and process for their production |
| 09/16/1999 | WO1999045788A1 Food products having enhanced cocoa polyphenol content and processes for producing same |
| 09/16/1999 | WO1999045784A1 Bactericides |
| 09/15/1999 | EP0941735A1 Concentration of glycosaminoglycans and precursors thereto in food products |
| 09/15/1999 | EP0941672A1 Nutritional supplement |
| 09/15/1999 | CN1228266A Sanhe fried flour |
| 09/15/1999 | CN1228265A Double layer double color instant noodles and its preparing method |
| 09/14/1999 | US5952034 Increasing the digestibility of food proteins by thioredoxin reduction |
| 09/09/1999 | DE19908930A1 Bread product |
| 09/09/1999 | DE19908928A1 Seasoning mixture for foods |
| 09/08/1999 | EP0939773A1 Production of vegetable gels |
| 09/08/1999 | EP0760605B1 Stable icing composition |
| 09/08/1999 | CN1044963C Multi-layer creamy pancake and its production |
| 09/07/1999 | US5948458 Method for preventing spoilage, rancidity, and off-color by using a tricalcium phosphate ultraviolet light inhibitor |
| 09/07/1999 | CA2169051C Rye-flour |
| 09/07/1999 | CA2005200C Dispersed systems and method of manufacture |
| 09/02/1999 | WO1999043218A1 Method for producing a fat mixture |
| 09/02/1999 | WO1999043213A1 Granulated bread improver for the preparation of bakery products |
| 09/01/1999 | EP0938845A1 Method of producing breads (with transglutaminase and partial protein hydrolysates) and enzym preparation |
| 09/01/1999 | EP0938268A1 Edible preservative and acidulant composition |
| 09/01/1999 | CN1227057A Method for producing breads and enzyme preparation for producing breads |
| 08/31/1999 | CA2131302C Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods |
| 08/27/1999 | CA2263041A1 Method for producing breads and enzyme preparation for producing breads |
| 08/25/1999 | EP0937401A1 Process of preparation of household flour with improved baking qualities |
| 08/25/1999 | EP0936877A1 Process for preparing beads as food additive |
| 08/25/1999 | CN1226933A Method for preparing polydispersed saccharide composition and resulting polydispersed saccharide composition |
| 08/25/1999 | CN1226402A Method of making dumpling |
| 08/25/1999 | CN1226384A Enhanced nutrient flour and method for producing products therefrom |
| 08/24/1999 | US5942262 Comprising protease, an enzyme, and flour; dough consistency that is between the consistency of bread dough and of fully hydrolyzed dough; substituting metabilusfite with the enzyme composition |
| 08/18/1999 | EP0936266A1 Refining of edible oil retaining maximum antioxidative potency |
| 08/18/1999 | EP0641167B1 Bloom-inhibiting fat blends |
| 08/18/1999 | CN1225820A Preparation method for honeybee placenta element and honeybee cocoon element, and use thereof |
| 08/18/1999 | CN1225798A Zilixian nutrient fine dried noodles and production method |
| 08/18/1999 | CN1044671C Method of production of extruded fried cereal grain-based food product |
| 08/11/1999 | CN1225238A Nutritive wheat flour with enriched calcium |
| 08/11/1999 | CN1225237A High calcium nutritive wheat flour |
| 08/10/1999 | US5935636 Cultivating in a nutrient culture medium containing maltose and a microorganism capable of producing a maltose/trehalose conversion enzyme to produce trehalose from maltose but not from sucrose |
| 08/03/1999 | US5932276 Food products comprising this egg product, including baked goods and other products having the egg product as a filling or developing a tough or rubbery texture. |
| 08/03/1999 | US5932269 Leavened dough composition and method of preparing |
| 08/03/1999 | US5932017 Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| 07/29/1999 | WO1999037169A1 Imbibant grains for bakery and other uses |
| 07/29/1999 | WO1999037158A1 Crusty garnished pastry after microwave baking |
| 07/29/1999 | WO1999022605A9 Physically coated cellulose as low calorie flour replacements |
| 07/28/1999 | EP0931457A1 Filled dough which is crusty after being microwaved |
| 07/28/1999 | CN1044310C Process for producing edible plant flour |
| 07/27/1999 | US5928706 Particles comprising gelatin, carbohydrates, phospholipids crosslinked by phenolic acid; fat substitutes |
| 07/27/1999 | US5928700 Fried snack pieces and process for preparing |
| 07/21/1999 | EP0930019A2 Composition for treating obesity and foods and drinks containing the same |
| 07/21/1999 | EP0930018A2 Compositions containing saffron or components of saffron, method for preparing them and their uses |
| 07/21/1999 | EP0930017A1 Novel use of native gellan gum |
| 07/21/1999 | EP0929225A1 Method of preparing dough |
| 07/20/1999 | US5925401 Flax protein product containing mucilage obtained by cold and/or hot pressing linseeds to separate oil, alkali extracting pressed, crushed flax, separating insoluble fiber, precipitating with acid and lower alkanol, separating, drying |
| 07/20/1999 | US5925397 Baking mix with leavening and heating |
| 07/20/1999 | US5925396 Fried snack pieces and process for preparing |
| 07/20/1999 | CA2199729C Method of preparing potassium bromate replacer |
| 07/15/1999 | WO1999034694A1 Saccharide-based matrix comprising a maltodextrin, a gelling agent and a sugar |
| 07/15/1999 | CA2316207A1 Saccharide-based matrix comprising a maltodextrin, a gelling agent and a sugar |
| 07/14/1999 | EP0928196A1 Beta-glucan products and extraction processes from cereals |
| 07/14/1999 | EP0928139A1 Dietary fiber products and process and apparatus for producing same |
| 07/14/1999 | CN1222305A Chromium-riched whole-wheat convalescence flour and its production |
| 07/14/1999 | CA2258705A1 Saffron essence |
| 07/13/1999 | US5922692 Concentration of glycosaminoglycans and precursors thereto in food products |
| 07/13/1999 | US5922580 Contacting a reducing partial starch hydrolysate with a novel enzyme which forms a non-reducing saccharide in the absence of trehalose; glucoamylase and glycosidase yield trehalose when allowed to act on the non-reducing saccharide |
| 07/13/1999 | US5922386 Fried snack pieces and process for preparing |
| 07/08/1999 | WO1999033358A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products |
| 07/08/1999 | CA2315004A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products |
| 07/06/1999 | US5919668 Non-reducing saccharide and its production and use |
| 07/06/1999 | CA2166421C Flavouring composition |
| 06/30/1999 | CN1221320A Foods or drinks |
| 06/29/1999 | US5916623 Processed fat and oil composition |
| 06/29/1999 | US5916607 Process for increasing the volume of a baked product |
| 06/29/1999 | US5916371 Crystalline powdery saccsharide, its preparation and uses |
| 06/24/1999 | WO1999030566A1 USE OF N-[N-(3,3-DIMETHYLBUTYL)-L-α-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER IN BAKED GOODS, FROSTINGS AND BAKERY FILLINGS |
| 06/23/1999 | EP0923936A2 Flavor-improved extract from Cassia mimosoides L. var. nomame Makino and method of preparing the same |
| 06/23/1999 | CN1220102A Double color nutritious health-care noodles and its preparing method |
| 06/23/1999 | CN1220093A Process for producing flour-containing foods for microwave oven heating |
| 06/16/1999 | EP0922389A2 Process for producing flour-containing foods for microwave oven heating |
| 06/16/1999 | EP0798966A4 Chocolate confection |
| 06/16/1999 | EP0560944B1 Reduced calorie triglyceride mixtures |
| 06/16/1999 | CN1219970A Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis |
| 06/15/1999 | US5912031 Foods with fat replacements, from cereal replacements |
| 06/15/1999 | CA2103524C Method for imparting ability of preventing obesity and impaired glucose tolerance to foods and foods and sugar preparations exhibiting such preventive effects |
| 06/09/1999 | EP0921190A2 Frozen dough-resistant and high-sugar dough-resistant, practical baker's yeast |
| 06/09/1999 | EP0920806A2 Dough preparation for bakery products, as well as bakery products produced hereby and method for manufacturing these bakery products |
| 06/09/1999 | CN1218638A Sugar-less high protein edible powder and its preparing method |
| 06/09/1999 | CN1218624A Nutritive health snack food and its making method |
| 06/08/1999 | CA2013612C Multi-component food product comprising a protective barrier, a process for its production and a composition for carrying out the process |
| 06/02/1999 | EP0919131A2 Compaction of dough conditioners |
| 06/02/1999 | EP0918844A1 Process for the preparation of malted cereals |
| 06/02/1999 | EP0918468A1 Natural heat stable flavorings for bakery applications |
| 06/02/1999 | DE19800132A1 New wafers for ice-cream |
| 06/02/1999 | CN1218371A Food compositions |
| 06/02/1999 | CN1217892A Spirulina noodles and production thereof |
| 06/01/1999 | US5908767 Culturing microorganisms capable of forming an enzyme; reduction of starch hydrolyzate |
| 06/01/1999 | US5908655 Shortening system, products therewith, and methods for making and using the same |
| 06/01/1999 | US5908654 Triglycerides, having at least two long chain polyunsaturated fatty acids l 1 and l 2, from which at least one is present for more than 20 wt %, while the weight ratio l 1:l 2 is at least 2 and which triglycerides also contain at least 15 wt %; |