| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 05/27/1999 | WO1999025207A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar |
| 05/27/1999 | WO1999025198A1 Extruded intermediates containing a soluble fiber and food products containing same |
| 05/27/1999 | CA2310231A1 Extruded intermediates containing a soluble fiber and food products containing same |
| 05/27/1999 | CA2308294A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar |
| 05/26/1999 | EP0917588A1 Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition |
| 05/26/1999 | CN1217157A Biological fishy-removing-method for soybean and product therefrom |
| 05/25/1999 | US5906852 Surface-modified cellulose as low calorie flour replacements |
| 05/19/1999 | EP0916269A1 Foods or drinks |
| 05/19/1999 | EP0916263A2 Savoury composite product |
| 05/19/1999 | CN1216686A Novel protein complexes |
| 05/19/1999 | CN1043403C Lotus seed products |
| 05/18/1999 | US5904944 Use of polyglycerol for processing foodstuff |
| 05/14/1999 | WO1999022606A1 Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| 05/14/1999 | WO1999022605A2 Physically coated cellulose as low calorie flour replacements |
| 05/14/1999 | WO1999022599A1 Surface-modified cellulose as low calorie flour replacements |
| 05/14/1999 | CA2306238A1 Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| 05/12/1999 | EP0914862A1 Novel adsorbent |
| 05/12/1999 | EP0914777A1 Novel protein complexes |
| 05/11/1999 | US5902622 Natural heat stable flavorings for bakery applications |
| 05/11/1999 | US5902410 Process for producing amylase resistant granular starch |
| 05/05/1999 | CN1216061A Protein with phospholipase activity |
| 05/05/1999 | CN1215558A Calcium-contg. wheat flour and production process thereof |
| 05/04/1999 | CA2119794C Method for increasing expansion and improving texture of fiber fortified extruded food products |
| 04/29/1999 | WO1999020122A1 Increasing the digestibility of food proteins by thioredoxin reduction |
| 04/29/1999 | WO1999020112A1 Dough compositions made with dehydrated potato flanules |
| 04/29/1999 | WO1999020111A1 Emulsifier-lipid composition |
| 04/29/1999 | CA2306913A1 Emulsifier-lipid composition |
| 04/28/1999 | EP0910955A2 Wax ester compositions |
| 04/28/1999 | EP0814667A4 Baking improver/dough conditioner |
| 04/24/1999 | CA2249508A1 Wax ester compositions |
| 04/22/1999 | DE19745629A1 Ballast or filler material comprising particles obtained by breaking up bamboo fibres, used e.g. in low-calorie foods or in cosmetics |
| 04/20/1999 | US5895657 Liquid vanillin compositions |
| 04/14/1999 | EP0907741A1 Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis |
| 04/14/1999 | EP0907323A1 Method of manufacturing edible waffle products |
| 04/07/1999 | CN1212847A Fine dried noodles with epidemic prevention and detoxication functions |
| 04/07/1999 | CN1042789C Noodles adding fresh tea |
| 04/06/1999 | US5892026 Supersaturated composition prepared by dissolving syrup at ambient temperature with one or more saccharides as crystal growth inhibitors in equal or greater amount; uncontaminated with bacteria; for foods, feeds, drugs, cosmetics |
| 04/06/1999 | US5891492 Fermented sesame having antioxidative properties, and food containing the same |
| 04/06/1999 | US5891490 Oil in water emulsion; browning in microwave |
| 04/01/1999 | WO1999015021A1 Use of structurally expanded cellulose to enhance the softness and retard staling of baked products |
| 03/31/1999 | EP0904357A1 Protein with phospholipase activity |
| 03/30/1999 | US5888564 Method of flavoring and texturizing food particles and the flavored and texturized food particle |
| 03/23/1999 | US5885964 Administering to the patient suffering from osteoporosis an effective amount of an agent comprising kininogen or kininogen peptide to prevent bone resorption |
| 03/23/1999 | US5885633 Flavor/supplement enhancing filter and method of forming and using same |
| 03/23/1999 | US5885632 Preparing a koji preparation by cooking pulse crop, cooling said cooked pulse crop, adding water into said pulse crop, mixing a koji starter into said pulse crop, incubating said pulse crop while stirring, and hydrolyzing |
| 03/16/1999 | US5882713 Starches, jet cooking, dispersion in water, solubilized starch and recovering an emulsion |
| 03/16/1999 | US5882712 Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions |
| 03/10/1999 | CN1209961A Nutrient food containing rich protein content |
| 03/10/1999 | CN1209954A Aloe vera food and preparation thereof |
| 03/09/1999 | CA2184063C Sweet cinnamon or other flavoured, fat-based, anhydrous flakes for bakery purposes |
| 03/04/1999 | WO1999010002A1 A method for treating diabetes, hyperglycemia and hypoglycemia |
| 03/03/1999 | EP0898892A1 Food dough for pizza |
| 03/03/1999 | CN1209275A Steamed bun of fragrant wheat germ |
| 03/03/1999 | CN1042290C 食品产品 Food Products |
| 03/02/1999 | US5876778 Mixture of carbohydrate, protein, gum and salt |
| 03/02/1999 | US5876773 Process of making a plant extract |
| 02/25/1999 | WO1999008553A1 Compositions containing encapsulated food additive and their use |
| 02/25/1999 | WO1999008546A1 High viscosity cereal and food ingredient from viscous barley grain |
| 02/24/1999 | EP0897667A2 Bread improving composition |
| 02/24/1999 | CN1208586A Nourishing type traditional Chinese herbal plant edible food raw juice |
| 02/24/1999 | CN1208576A Heat-clearing type vegetable mixed edible raw juice |
| 02/24/1999 | CN1042192C Method for prodn. of food contg. cereal mixed with animal blood |
| 02/23/1999 | US5874122 Steamed wheat flour for fry-cooking which is suitable for use in reheating in a microwave oven and production process thereof |
| 02/23/1999 | US5874117 Increasing polyunsaturated fatty acid content by addition of corn oil |
| 02/18/1999 | WO1999007240A1 Glucosinolate-containing formulated foods |
| 02/18/1999 | WO1998049905A3 Low calorie, palatable fiber-containing, sugar substitute |
| 02/18/1999 | CA2299703A1 Glucosinolate-containing formulated foods |
| 02/17/1999 | EP0896797A1 Fermentation composition, process for preparing the same, and use thereof |
| 02/17/1999 | EP0896507A2 Novel leavening system |
| 02/17/1999 | CN1207871A Spirulina instant noodles and its production process |
| 02/16/1999 | US5871799 Foods and beverages having decreased digestive and absorptive properties |
| 02/16/1999 | CA2115410C Improved pasta products |
| 02/10/1999 | CN1207648A Method for reducing syruping in refrigerated doughs |
| 02/10/1999 | CN1207247A Method for processing cooked wheaten food |
| 02/04/1999 | WO1998051163A3 Methods of producing protein hydrolysates |
| 02/03/1999 | CN1206561A Spiroalgae nutrient noodle and preparing method thereof |
| 02/02/1999 | US5866187 Anticaking; melting, cooling, solidifcation, extrusion |
| 01/28/1999 | WO1999003356A1 Improved tofu food products and methods of manufacture |
| 01/28/1999 | DE19731725A1 New salt mixtures useful as trace element and vitamin supplements |
| 01/27/1999 | CN1041789C Method for directly producing soybean bread using soybean as main material |
| 01/26/1999 | CA2135515C Bloom-inhibiting fat blends |
| 01/22/1999 | CA2243769A1 Novel bread improving composition |
| 01/19/1999 | US5861275 Lantibiotic mutants and chimeras of enhanced stability and activity, leader sequences therefor, genes encoding the same, and methods of producing and using the same |
| 01/19/1999 | CA2041391C Bulking agents and processes for preparing them from food gums |
| 01/14/1999 | WO1999001038A1 Preservation of baked goods |
| 01/13/1999 | EP0802720A4 Novel plants and processes for obtaining them |
| 01/12/1999 | US5859315 Soft-milling wheats which produce dough with low elasticity |
| 01/12/1999 | US5859270 Method for preparation of purified monoglycerides; and, products |
| 01/12/1999 | US5858447 Mold inhibitors |
| 01/12/1999 | US5858444 Blending fully hydrogenated oil consisting only of stearic acid and/or palmitic acid residues with another oil; low calorie foods and beverages |
| 01/12/1999 | US5858440 Method of preparing dough |
| 01/12/1999 | US5858423 Chewing gum composition containing gliadin and transglutaminase |
| 01/07/1999 | WO1999000489A1 A modified polypeptide |
| 01/07/1999 | WO1998041097A3 Non-retrograding starch in food products |
| 01/07/1999 | EP0672127B1 Use of thiol redox proteins for reducing disulfide bonds |
| 01/07/1999 | CA2294567A1 A modified polypeptide |
| 01/06/1999 | CN1203745A Calcium-adding flour and its preparing method |
| 01/05/1999 | US5855946 Phosphorylated starch |
| 12/30/1998 | WO1998058554A1 Product, method for its manufacture, and its use |
| 12/30/1998 | EP0886472A1 Bread |