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 › A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Patents for A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (8,292)
12/2000
12/07/2000WO2000072695A1 Method of producing seed crystal suspensions based on melted fat
12/07/2000WO2000072694A1 Method for improving the taste characteristics of cacao mass and processed products thereof
12/07/2000CA2366346A1 Process for producing seed crystal suspensions based on melted fat
12/06/2000EP1057414A1 Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol
12/05/2000US6156791 Methods for treatment using procyanidin topoisomerase inhibitors
12/05/2000US6156371 Preparation of cocoa nibs coated with caramelized crystalline sugar and suitable for use in food products
11/2000
11/30/2000WO2000070966A1 Edible compositions containing trehalose
11/30/2000WO2000070960A1 Food product comprising a solid mass based on chocolate or the like in contact with a humid mass
11/30/2000WO2000070959A1 Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase
11/30/2000DE19962463A1 Instant food product such as cocoa or juice comprises a preagglomerate of the powder as shaped pieces easily dissolvable in a hot or cold liquid
11/29/2000EP1001788A4 Boron carbohydrate complexes and uses thereof
11/28/2000US6153773 Catalytic reaction of glycerol with triglyceride followed by liquid/liquid extraction of monoglycerides for use as food additive, recovering triglyceride raffinate stream to recycle into feed stream
11/28/2000US6153247 Nut butter beverage
11/28/2000US6152019 Apparatus for continuously tempering chocolate masses and the like
11/23/2000WO2000069285A1 Agarobiose-containing composition
11/22/2000EP1052906A1 Alimentary product based on coffee, cocoa and guarana
11/21/2000US6149908 Use of lactoperoxidase, a peroxide donor and thiocyanate for the manufacture of a medicament for treating Helicobacter pylori infection
11/15/2000EP1052284A1 Fat solidifying agent, fats, and foods
11/15/2000EP1051081A2 Agent for imparting creamy lubricious mouthfeel to foods and beverages
11/15/2000CN1058373C 巧克力 Chocolate
11/15/2000CN1058372C Chocolate and process for producing thereof
11/14/2000US6146681 Method for producing a porous baked food material
11/08/2000EP1050216A2 Apparatus for coating foodstuffs with cacao-butter containing or like fat containing masses
11/08/2000EP1050215A2 A tempering apparatus
11/08/2000EP1050214A2 A tempering column
11/08/2000EP0724835B1 Blooming-resistant fat and laurin-base hard butter
11/07/2000US6143350 Reduced fat chocolate
11/07/2000US6143345 Sugar is replaced with a mixture of sugar alcohols. the mixture contains erythritol and maltitol in such a ratio that the cooling effect of erythritol is considerably reduced.
11/07/2000US6143324 Free-flowable directly compressible starch as binder, disintegrant and filler for compression tablets and hard gelatine capsules
11/02/2000WO2000064916A1 Crystallization of glucopyranosylalditols, crystalline glucopyranosylalditol product and use thereof
11/02/2000WO2000064269A1 Confectionery coatings
11/02/2000DE19919204A1 Instant drink tablets, for making e.g. coffee, coca, cappuccino or tea, contain wicking substance based on cellulose with separator promoting disintegration
11/02/2000CA2369934A1 Confectionery coatings
10/2000
10/31/2000USRE36937 A food processing by feeding solid chocolate into an extruder under pressure and at a temperature below its pour point temperature, deforming, plasticizing and extrusion to form a plasticized chocolate
10/31/2000US6139897 Mixture containing diacylglycerol
10/26/2000WO2000062772A1 Peroxisome activator-responsive receptor agonists
10/26/2000WO2000062631A1 Cacao extract including dietary fiber
10/25/2000EP1046342A1 Chocolate compositions and utilization thereof
10/24/2000US6135016 Chocolate plant
10/19/2000WO2000060959A1 Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
10/17/2000US6133311 Method for preventing or treating elevated blood lipid level-related diseases by administering natural phenolic compounds
10/17/2000US6132792 Alkali metal bisulfates as acidulants in leavened baked goods
10/12/2000WO2000059636A1 Milling device
10/11/2000EP1043070A1 Milling device
10/11/2000EP1042961A2 Cocoa-press
10/11/2000EP1041891A1 Roasting system
10/10/2000US6129940 Method and apparatus for making food articles
10/10/2000US6129938 Chocolate-coated beverage container and method for making it
10/10/2000US6129008 Apparatus for mixing and refining a chocolate mass
10/05/2000WO2000057873A2 Granulate with high content of l-carnitine or an alkanoyl l-carnitine
10/05/2000WO2000057715A1 Foamed chocolate and process for producing the same
10/05/2000WO2000025602A3 Use of calcareous material for foodstuff and cosmetic material
10/04/2000EP1040763A1 Wafer shelled structure with filling and superposed pralines
10/04/2000EP0715497B1 Flavouring composition and process
10/04/2000CN1268869A Satiety product
10/03/2000US6126973 Beta-conglycinin with soybean protein hydrolysates
10/03/2000US6126962 Crystalline powdery saccharide, its preparation and uses
09/2000
09/27/2000EP1038583A2 Process and apparatus for the separation of a fractured product
09/27/2000EP1038444A1 Hard butter composition and its production
09/27/2000CN1268028A Spreadable nonfat protein compositions
09/26/2000US6123976 Grinding a quantity of nuts into a nut butter; adding a citrate salt and only one surfactant comprising lecithin; and dispersing and mixing the citrate and lecithin into the nut butter to produce a nondairy beverage
09/21/2000WO2000054792A1 Drugs, foods, drinks and feeds containing cocoa component
09/14/2000WO2000053023A1 Intraoral stimulating implement
09/13/2000EP1033918A1 Predigested seed food composition
09/13/2000CN1056267C Process for preparing heat-resistant chocolate based confectionery products and its products
09/12/2000US6117478 Defatting agglomerated chocolate formed by mixing fats and nonfats
09/12/2000US6117474 Suspension of cellulose with calcium with wet grinding
09/08/2000WO2000051570A1 Chewable soft capsules having improved administration properties and process for producing the same
09/08/2000WO2000051447A1 Iron fortification system
09/08/2000WO2000051446A1 Ferric fortification for foods and drinks
09/08/2000CA2392586A1 Iron fortification system
09/08/2000CA2362509A1 Ferric fortification for foods and drinks
09/05/2000US6113976 A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for a portion of fat and/or oil of the food; yield stress 100-1500 pascal
08/2000
08/31/2000DE19907782A1 Manufacture of aerated chocolate by extrusion through a honeycomb grid that leaves air passages running through the slab
08/30/2000EP1031285A1 Chocolate or compound coating comprising a hydrocolloid
08/30/2000EP1030564A1 Confectionery made from pumpkin seeds
08/30/2000CN1264544A Novel oil mixed compsns.
08/29/2000US6110511 Fruit particle analog
08/24/2000DE10007045A1 Spread for bread comprising ground hazelnuts, nougat flavor and plain melted chocolate cream
08/24/2000DE10006794A1 Spread resembling melted chocolate
08/23/2000EP1028733A1 Use of mixtures of active agents containing phytostenol for producing hypocholesteraemic preparations
08/23/2000CN1264406A Aqueous shellac solution or dispersion
08/22/2000US6105489 Apparatus for continuous tempering of chocolate-like mass
08/16/2000EP1027368A1 Use of organic acid esters in food products
08/15/2000US6103293 Viscosity formed chocolate and its manufacture
08/15/2000US6103292 Food products containing structured triglycerides
08/15/2000US6103279 Food product comprising a wafer shell and a creamy filling with a caramel core and process for producing the same
08/15/2000CA2212189C Method of preparation of chocolate crumb
08/10/2000WO2000045769A2 Process for extracting polyphenolic antioxidants from purine-containing plants
08/10/2000WO2000045648A1 Method of preparing microparticles of phytosterols or phytostanols
08/10/2000CA2361531A1 Process for extracting polyphenolic antioxidants from purine-containing plants
08/10/2000CA2360835A1 Method of preparing microparticles of phytosterols or phytostanols
08/09/2000EP1026164A1 Process for extracting polyphenolic antioxidants from purine-containing plants
08/09/2000EP1025763A1 Novel oil blend compositions
08/09/2000EP0738111B1 Product and process for producing an improved sucrose-free milk chocolate
08/08/2000US6099886 Molded filamentary mesh-structured chocolate and method of producing the same
08/08/2000US6099877 Edible candle
08/08/2000US6099872 Multilayer
08/02/2000EP0697818B1 Beverage stabilizing system
08/01/2000CA2005714C Transdermal estrogen/progestin dosage unit, system and process
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