| Patents for A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (8,292) |
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| 09/11/2002 | EP0877557B1 A method for manufacturing a garnished food product and a garnished food product produced by this method |
| 09/04/2002 | EP1236403A2 Process and apparatus for the preparation of particles from foodstuff, in particular chocolate |
| 09/03/2002 | US6444240 Coating process applying a suspension syrup with a combination of hydrogenated isomaltulose materials |
| 09/03/2002 | US6444044 Crystallization of sugars |
| 09/03/2002 | CA2055255C Process for preparing neotrehalose and its uses |
| 08/29/2002 | WO2002065859A1 Emulsions and aqueous dispersions of phytosterols |
| 08/29/2002 | WO2002065857A2 A method for treating a solvent-extracted plant residue with a fat |
| 08/29/2002 | WO2002045521A3 Process and device for applying a patterned chocolate coating |
| 08/29/2002 | CA2438519A1 Emulsions and aqueous dispersions of phytosterols |
| 08/27/2002 | US6441206 Use of organic acid esters in dietary fat |
| 08/27/2002 | US6440336 Method for producing a powder product from a liquid substance or mixture of substances |
| 08/22/2002 | WO2002064714A1 PRODUCTS CONTAINING $G(b)-GLUCAN |
| 08/22/2002 | WO2002063974A1 Enzymatically hydrolysed cocoa in chocolate flavour reactions |
| 08/22/2002 | WO2002056698A8 Three phase confectionary made by extrusion |
| 08/22/2002 | WO2002013618A9 Method for obtaining an aerated food product and resulting product |
| 08/22/2002 | US20020114878 Chocolate confectionery having high resolution printed images on an edible image-substrate coating |
| 08/21/2002 | EP1231847A2 Method and device for preparation of granular caviar |
| 08/20/2002 | CA2207241C Process for manufacture of reduced fat chocolate |
| 08/15/2002 | US20020110632 Which increase the solubility of fat-soluble vitamins without affecting taste, solubility, and bioavailability |
| 08/15/2002 | US20020110627 Baking container |
| 08/15/2002 | CA2371834A1 Apparatus and method for producing particles from a food material, in particular a chocolate material |
| 08/13/2002 | US6432470 By incorporating trehalose into sucrose in a given amount |
| 08/08/2002 | WO2002060272A1 Anticholesterolemic edible oil |
| 08/08/2002 | WO2001094116A3 High resolution ink-jet printing on edibles and products made |
| 08/08/2002 | CA2430878A1 Anticholesterolemic edible oil |
| 08/07/2002 | EP1229112A1 Alpha-isomaltosylglucosaccharide synthase, process for producing the same and use thereof |
| 08/07/2002 | EP1227734A2 Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 08/01/2002 | US20020102339 Method of deflavoring soy-derived materials |
| 07/30/2002 | CA2067595C Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
| 07/25/2002 | WO2002056698A1 Three phase confectionary made by extrusion |
| 07/24/2002 | EP1089716B1 Ingestible elements |
| 07/24/2002 | EP1051081B1 Agent for imparting creamy lubricious mouthfeel to foods and beverages |
| 07/24/2002 | CN1360470A Agarobiose-contg. composition |
| 07/24/2002 | CN1087909C Soybean protein hydrolysate, process for producing same, and meat products and drinks using same |
| 07/18/2002 | WO2001093690A3 An improved method for extracting cocoa procyanidins |
| 07/18/2002 | WO2001053320A9 Crystalline composites comprising phytosterols and phytostanols or derivatives thereof |
| 07/18/2002 | DE10118354C1 Continuous treatment of chocolate comprises suspending heat-treated seed crystals in part of chocolate mass and mixing it into remainder of mass which has been pre-cooled |
| 07/17/2002 | EP1223175A1 Solid sweetener compositions, liquid sweetener compositions and utilization thereof |
| 07/17/2002 | EP1221862A1 Confectionery aeration system |
| 07/17/2002 | EP1061813A4 Rheologically modified confectioneries produced by employing particular particle size distributions |
| 07/17/2002 | EP1007086B1 Use of lactoperoxidase, a peroxide donor and thiocyanate for the manufacture of a medicament for treating helicobacter pylori infection |
| 07/16/2002 | US6419970 Methods of setting chocolate and products produced by same |
| 07/11/2002 | WO2002052944A1 Embossing method and device for frozen food products |
| 07/11/2002 | WO2002030212A3 Chocolate spread |
| 07/11/2002 | US20020090437 Production of coatings containing gaseous bubbles, such as chocolate coatings containing air bubbles |
| 07/11/2002 | US20020090421 Multi-textured food product and method of producing same |
| 07/09/2002 | US6416801 Process for controlling the solidification or crystallization of fats and fat-containing foods |
| 07/04/2002 | WO2002051262A1 Process for producing water and fat-containing food |
| 07/04/2002 | WO2002013618A3 Method for obtaining an aerated food product and resulting product |
| 07/04/2002 | US20020086833 Cocoa procyanidin oligomer/polymer, a polyphenol-type compound; anticancer agent; antioxidant; DNA topoisomerase II enzyme inhibitors, cyclooxygenase, NO (Nitric Oxide) or NO-synthase modulators, nonsteroidal antiinflammatory agent |
| 07/03/2002 | EP1219698A1 Fat originating in cupuassu seed, process for producing the same and use thereof |
| 07/03/2002 | CN1356056A Sandwich for clough or pulled dough and roasted food with said sandwish |
| 07/02/2002 | CA2149909C Confectionery |
| 06/27/2002 | WO2002049456A1 Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same |
| 06/27/2002 | WO2002049452A2 Flavour concentrates |
| 06/27/2002 | WO2002049447A2 Shell-moulded fat-containing confectionery products with viscous filling |
| 06/27/2002 | WO2002026054A3 Compositions comprising arabinogalactan and a defined protein component |
| 06/27/2002 | US20020081359 Infusing or saturating granulated sugar with an essential oil for desired organoleptic properties |
| 06/20/2002 | WO2002047488A2 Chocolate confectionery having high resolution printed images |
| 06/19/2002 | EP1214329A1 Anhydrous lactitol crystals, a product containing the same and a process for the preparation thereof as well as use thereof |
| 06/19/2002 | EP1213969A1 Comestible coating process using hydrogenated isomaltulose mixture |
| 06/18/2002 | US6406733 Controlled cooling |
| 06/18/2002 | US6406732 Enhanced confectionery molding |
| 06/13/2002 | WO2002045575A2 Multicomponent biodegradable bioadhesive controlled release system for oral care products |
| 06/13/2002 | WO2002045521A2 Process and device for applying a patterned chocolate coating |
| 06/13/2002 | WO2002045520A1 Flavour enhanced chocolate crumb |
| 06/13/2002 | WO2002026055A3 Beverage compositions comprising arabinogalactan and defined vitamins |
| 06/13/2002 | WO2002019833A3 Edible candy compositions and methods of using the same |
| 06/13/2002 | WO2002004617A3 Novel cacao endoproteinases and their use in the production of cocoa flavour |
| 06/13/2002 | CA2425400A1 Flavour enhanced chocolate crumb |
| 06/12/2002 | CN1353578A Foamed chocolate and process for producing the same |
| 06/06/2002 | WO2002021946A3 Food materials with improved flavor and functionality due to size reduction in a modified atmosphere |
| 06/06/2002 | WO2002011551A3 Oil/fat composition |
| 06/06/2002 | US20020068120 Liquid or solid chocolate or a precursor can be preserved by inhibiting oxidative degradation by saturating it during processing step and/or storage step with a noble gas, or a gas mixture containing noble gas |
| 06/06/2002 | US20020068119 Chocolate coating dispenser moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is preferably reproducible |
| 06/06/2002 | DE10054985A1 Production of milk product, useful e.g. as filling for chocolate bars, uses curds obtained by allowing milk to stand and removing whey, curds then being heated to sufficiently high temperature to evaporate some of water remaining in them |
| 06/05/2002 | EP1210879A1 Method of deflavoring soy-derived materials |
| 06/04/2002 | US6399139 Controlling material handling |
| 06/04/2002 | US6399133 Reduced fat agglomerated chocolate |
| 05/30/2002 | US20020064584 Dry drink mix and chocolate flavored drink made therefrom |
| 05/30/2002 | US20020064579 First fluid material interleaved between a second plurality of layers of a second fluid material that flows at one temperature but solidifies at a lower temperature; neither the first nor the second fluid material is a hard candy mass |
| 05/30/2002 | US20020064550 Candy component and calcium glycerophosphate; reduce the induction of dental caries; enters into the tooth-gum interproximal spaces, pockets, or plaque to neutralize acids in those locations. |
| 05/30/2002 | CA2364096A1 Method of deflavoring soy-derived materials |
| 05/29/2002 | EP1208755A1 Compositions for foods, process for producing the same and functional foods and drinks containing the same |
| 05/29/2002 | EP1091653A4 Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby |
| 05/29/2002 | EP1061812A4 Food products having enhanced cocoa polyphenol content and processes for producing same |
| 05/29/2002 | CN1085498C Milk chocolate for dispelling alcohol and protection of liver and stomach |
| 05/28/2002 | US6393859 Apparatus for freezing |
| 05/28/2002 | CA2119764C Hydrated lipophilic composition and method for obtaining same |
| 05/23/2002 | WO2002039823A2 Process for molding laminated candy and resultant products thereof |
| 05/23/2002 | US20020061349 Method and apparatus for coating solid centers |
| 05/22/2002 | EP1206193A1 Foaming ingredient and powders containing it |
| 05/22/2002 | CN1085054C Process and device for manufacturing frozen composition containing pieces |
| 05/21/2002 | US6391373 Rheologically modified confectioneries produced by employing particular particle size distributions |
| 05/21/2002 | US6391367 Method for the preparation of alimentary soft granular caviar |
| 05/21/2002 | US6391356 Processing chocolates at higher temperatures without tempering at low temperatures using seeding agents to postpone crystallization of fat phase and minimize increases in viscosity |
| 05/16/2002 | WO2002037979A2 Expanded confectionery |
| 05/16/2002 | WO2002037977A1 Creamy based processed dairy product containing gelatine |
| 05/16/2002 | US20020058102 Sticky or flowable mass, which forms a visible pattern interleaved between thin layers of a second fluid of translucent thickness |
| 05/16/2002 | CA2427968A1 Expanded confectionery |