Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23G - Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof
More topics under "A23G - Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof" (50,839)
A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (8,292)
A23G 3 - Sweetmeats; Confectionery; Marzipan; Coated or filled products (21,179)
A23G 4 - Chewing gum (7,614)
A23G 7 - Other apparatus specially adapted for the chocolate or confectionery industry (941)
A23G 9 - Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor (12,813)
Patents for A23G - Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof (136)
07/2013
07/24/2013CN1904204B Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
04/2013
04/09/2013CA2514854C Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
01/2013
01/08/2013US8349385 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
03/2012
03/29/2012US20120076911 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
02/2012
02/14/2012US8114456 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
11/2010
11/04/2010DE19549825B4 Zuckerfreie Hartkaramellen Sugar-free hard candies
01/2010
01/27/2010EP2025227B1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
10/2009
10/22/2009US20090263557 Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof
04/2009
04/29/2009EP0948264B1 Method for automated continuous production of chewing gum
04/22/2009EP2050342A1 Method for automated continuous production of chewing gum base
03/2009
03/11/2009EP0847242B2 Sugar-free dragee-like products
02/2009
02/18/2009EP2025227A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
12/2008
12/04/2008US20080299280 Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof
10/2007
10/31/2007EP1849359A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
05/2007
05/09/2007CN1960640A Combined particulate and traditional ice cream
05/02/2007EP1779725A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
04/2007
04/04/2007EP1628541A4 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
03/2007
03/14/2007EP1762145A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
03/14/2007CN1928224A Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
03/14/2007CN1928223A Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
02/2007
02/21/2007EP1753300A1 Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point
02/14/2007CN1300232C Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
01/2007
01/31/2007CN1904204A Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
12/2006
12/06/2006EP1207740B1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
11/2006
11/15/2006EP1592306B1 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
10/2006
10/03/2006US7115288 Applying first and second coating syrups to the cores and drying the syrups; antacid is also added; stabilizing the high intensity sweetener from degrading, by heating the two syrup coatings separately at different temperature, separating aldehyde flavor from sweetener layer; food processing
08/2006
08/24/2006WO2004112491A3 Health confectionery
08/17/2006WO2005039303A3 Combined particulate and traditional ice cream
03/2006
03/01/2006EP1628541A2 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
11/2005
11/09/2005EP1592306A2 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
10/2005
10/06/2005WO2004093558A3 Low water activity cold-process ice cream toppings
07/2005
07/13/2005CN1637208A Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
06/2005
06/02/2005WO2004107870A3 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
05/2005
05/12/2005WO2004089099A3 Process for adding microbiologically safe chocolate particulates to yogurt
05/06/2005WO2005039303A2 Combined particulate and traditional ice cream
05/06/2005CA2526159A1 Combined particulate and traditional ice cream
04/2005
04/13/2005CN1196741C Texturized cellulosic and lignocellulosic materials and compsns. and composites made thereform
03/2005
03/29/2005US6872415 Sugar-free pharmaceutical products
01/2005
01/06/2005WO2004071204A3 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
12/2004
12/30/2004US20040265472 Low water activity cold-process ice cream toppings
12/29/2004WO2004112491A2 Health confectionery
12/16/2004WO2004107870A2 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
12/16/2004US20040253359 Providing a filling having a pH of less than 4.6 and adding the lipid-based inclusions to the filling, wherein the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt; no additional packaging required
12/16/2004CA2526471A1 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
11/2004
11/04/2004WO2004093558A2 Low water activity cold-process ice cream toppings
11/04/2004CA2525381A1 Low water activity cold-process ice cream toppings
10/2004
10/21/2004WO2004089099A2 Process for adding microbiologically safe chocolate particulates to yogurt
10/21/2004CA2524632A1 Process for adding microbiologically safe chocolate particulates to yogurt
09/2004
09/23/2004US20040185144 Method for making coated chewing gum products with a coating including an aldehyde flavor and a dipeptide sweetener
09/02/2004DE10306259A1 Auf Milchbestandteilen basierende Süßware mit definierten Speisefettagglomeraten, sowie Verfahren und Vorrichtung zu ihrer Herstellung On milk components based confection with defined Speisefettagglomeraten, and method and apparatus for the production thereof
08/2004
08/31/2004US6783779 Food products coated with 1, 6-GPS and 1, 1-GPM
08/26/2004WO2004071204A2 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
08/26/2004CA2514854A1 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
07/2004
07/13/2004CA2132366C Process and an arrangement for the production of a co-extruded product and the product obtained
05/2004
05/25/2004CA2272748C Process control system and method for automated continuous production of chewing gum
08/2003
08/28/2003US20030162726 Sugar-free products with improved characteristics
05/2003
05/13/2003US6562392 Hard caramel product
04/2003
04/29/2003US6555146 Sugar-free foodstuff products
04/24/2003US20030077358 Composition
07/2002
07/03/2002CN1356867A Texturized cellulosic and lignocellulosic materials and compsns. and composites made thereform
07/02/2002CA2149909C Confectionery
05/2002
05/29/2002EP1207740A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
03/2002
03/26/2002CA2230682C Sugar-free dragee-like products
03/07/2002US20020028276 Sugar-free products with improved characteristics
02/2002
02/20/2002CN1079201C Chewing gum base mfg. process using plurality of softening agents inlets, and said chewing gum base
01/2002
01/15/2002CA2199127C Chewing gum base manufacturing process using plurality of lubricating agents feed inlets
01/15/2002CA2199126C Chewing gum base manufacturing process using plurality of softening agents inlets
01/08/2002CA2199606C Chewing gum base manufacturing process using plurality of filler feed inlet locations
10/2001
10/24/2001EP0847242B1 Sugar-free dragee-like products
07/2001
07/25/2001CN1068765C Chewing gum base manufacturing process using plurality of lubricating agents feed inlets and chewing gum prepared using the method
07/04/2001CN1067856C Method for manufacturing gum base material using multiple filler supply outlets and prepared gum
12/2000
12/28/2000WO2000078127A1 Texturized cellulosic and lignocellulosic materials and compositions and composites made therefrom
06/2000
06/28/2000EP1013175A1 Sugarfree candied product
04/2000
04/05/2000EP0948264A4 Process control system and method for automated continuous production of chewing gum
01/2000
01/04/2000US6010035 Dispenser for particulate material
10/1999
10/27/1999EP0720430B1 Injection moulding of confectionary
10/13/1999EP0948264A1 Process control system and method for automated continuous production of chewing gum
04/1999
04/01/1999WO1999015027A1 Process control system and method for automated continuous production of chewing gum
10/1998
10/27/1998US5827549 Process control system for automated continuous production of chewing gum
06/1998
06/17/1998EP0847242A1 Sugar-free dragee-like products
10/1997
10/29/1997CN1163555A Method for producing chewing gum base by using multiple filler supply inlets
08/1997
08/20/1997CN1157556A Chewing gum base manufacturing process using plurality of softening agents inlets
08/20/1997CN1157555A Chewing gum base manufacturing process using plurality of lubricating agents feed inlets
08/20/1997CN1035657C Method for preparing sweetmeats
07/1997
07/22/1997CA2045607C Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum
07/22/1997CA2045598C Polyvinyl acetate encapsulation of crystalline sucralose for use in chewing gum
04/1997
04/22/1997CA2033356C Alitame stability in chewing gum products using rolling compounds
03/1997
03/13/1997WO1997008958A1 Sugar-free dragee-like products
01/1997
01/07/1997CA2045577C Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
07/1996
07/10/1996EP0720430A1 Injection moulding of confectionary
03/1996
03/26/1996US5501865 Lower calorie
12/1995
12/13/1995EP0583263B1 Milk chocolate and method of making the same
07/1995
07/05/1995EP0348503B1 Cream substitute ingredient and food products
05/1995
05/17/1995EP0510158B1 Improved anti-plaque compositions comprising a combination of morpholinoamino alcohol and metal salts
04/1995
04/25/1995US5409722 Molding in separable molds having different heat conductivities
04/12/1995EP0647410A1 Process and apparatus for obtaining a coextruded product and obtained product
04/05/1995EP0510151B1 Improved anti-plaque compositions comprising a combination of morpholinoamino alcohol and anti-microbial agent
09/1994
09/28/1994EP0454832B1 Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
07/1994
07/13/1994EP0454829B1 Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum
07/06/1994CN1088743A Confectionery
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