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 3 - Sweetmeats; Confectionery; Marzipan; Coated or filled products
Patents for A23G 3 - Sweetmeats; Confectionery; Marzipan; Coated or filled products (21,179)
04/2003
04/10/2003US20030068425 Steryl ester compositions
04/10/2003US20030068422 Comprises encased monosaccharide polyol in a crystalline anhydrous powder form (xylitol, erythritol, and/or sorbitol)
04/10/2003US20030068418 System and method for monolayer alignment snack chip transfer
04/10/2003US20030068412 Gyro pop
04/10/2003US20030068398 System and method for molding a snack chip
04/10/2003US20030068389 Antibacterial agent
04/10/2003US20030068367 Systems, methods and apparatuses for manufacturing dosage forms
04/10/2003US20030067772 Lazer ring pop
04/10/2003US20030066436 Process for making a shaped snack chip
04/10/2003CA2462072A1 Flavor-active peptides
04/10/2003CA2462004A1 Systems, methods and apparatuses for manufacturing dosage forms
04/10/2003CA2461874A1 Method for making an insert
04/10/2003CA2461856A1 Systems, methods and apparatuses for manufacturing dosage forms
04/09/2003EP1300087A1 Process for making shell-shaped consumable items
04/09/2003EP1300086A1 Process for making shell-shaped consumable items
04/09/2003EP1300083A1 Milk-based snack
04/09/2003EP1299293A1 A kit containing a snack food and dip-condiment
04/09/2003EP1299007A1 Power-assist cake decorator
04/09/2003EP1299006A1 Confectionery product having an enhanced cooling effect
04/09/2003EP1299005A1 Confectionery product containing active ingredients
04/09/2003EP0948900B1 Method of manufacturing high pressure gas charged candy and high pressure gas charging apparatus for putting same into practice
04/09/2003EP0831726B1 Health food product
04/03/2003WO2003026630A1 Dosage forms having an inner core and outer shell with different shapes
04/03/2003WO2003026629A2 Modified release dosage forms
04/03/2003WO2003026628A2 Composite dosage forms having an inlaid portion
04/03/2003WO2003026627A1 Composite dosage forms
04/03/2003WO2003026626A2 Modified release dosage forms
04/03/2003WO2003026625A1 Modified release dosage forms
04/03/2003WO2003026624A1 Modified release dosage forms
04/03/2003WO2003026616A1 Edible composition and dosage form comprising an edible shell
04/03/2003WO2003026615A2 Modified release dosage forms
04/03/2003WO2003026614A1 Dosage form containing a confectionery composition
04/03/2003WO2003026613A1 Fondant-based pharmaceutical composition
04/03/2003WO2003026612A2 Dosage forms having an inner core and outer shell
04/03/2003WO2003026439A1 A starch-based delivery system for creatine
04/03/2003WO2003026438A1 A carbohydrate-based delivery system for creatine and other bioactive ingredients
04/03/2003WO2003026434A1 Sorting sticks for lollipops
04/03/2003WO2002039823B1 Process for molding laminated candy and resultant products thereof
04/03/2003US20030066096 Comprises encapsulated green fluorescent protein, blue fluorescent protein, and/or phycobiliprotein; for use in toys, paints, slimy play material, textiles (clothing), bubbles, ballons, cosmetics, bath powders, lotions, and foods
04/03/2003US20030065229 Bactericides; oxidation resistance; antiinflammatory agents; antitumor agents
04/03/2003US20030064142 Process for making culinary foamer
04/03/2003CA2461870A1 Modified release dosage forms
04/03/2003CA2461865A1 Dosage form containing a confectionery composition
04/03/2003CA2461684A1 Modified release dosage forms
04/03/2003CA2461682A1 Composite dosage forms
04/03/2003CA2461656A1 Modified release dosage forms
04/03/2003CA2461653A1 Edible composition and dosage form comprising an edible shell
04/03/2003CA2461616A1 Composite dosage forms having an inlaid portion
04/03/2003CA2447984A1 Dosage forms having an inner core and outer shell with different shapes
04/03/2003CA2446760A1 Dosage forms having an inner core and outer shell
04/03/2003CA2446759A1 Modified release dosage forms
04/02/2003EP1298210A1 Cocoa flavour precursor peptides
04/02/2003EP1297753A1 Flavour-active peptides
04/02/2003EP1297750A1 Hollow cakes containing puffed chocolate and process for producing the same
04/02/2003EP1297333A2 Ingestibles possessing intrinsic color change
04/02/2003EP1296571A1 A shelf-stable moist foamed food product and a process for its preparation
04/02/2003EP1296568A2 An ergonomic snack piece having improved dip containment
04/02/2003EP1296563A2 Effervescent candy bar
04/02/2003EP1296562A1 Method for preparing non packaged hard-boiled candies based maltitol syrup
04/02/2003EP1217898B1 Hard candy with improved storage stability
04/02/2003CN1407991A Solid sweetener compositions, liquid sweetener compositions and utilization thereof
04/02/2003CN1406496A Haw jelly strips
04/02/2003CN1406495A Black sweet potato powders and preparation thereof
03/2003
03/27/2003WO2003025110A1 Solid detergent composition
03/27/2003WO2003024246A1 Compositions for appetite control and related methods
03/27/2003WO2003002149A3 Use of pigment such as e.g. titanium dioxide for obtaining a special optical effect on oral medicament or food
03/27/2003US20030059510 Filling the fluidized mass into a mold partly made of an elastic and resilient material and dislocating the mass without directly contacting the mass until it has at least partly solidified
03/27/2003US20030059504 Hard lollipop dipped into a liquid/gel/paste candy for different tastes
03/27/2003US20030059501 Sudden rapid and perceivable release in the mouth of a confectionery material without having to chew or bite
03/27/2003US20030059495 Compositions for appetite control and related methods
03/27/2003US20030059479 A cell activating agent comprising a royal jelly and alpha, alpha- trehalose which acts as a stabilizer and preservative at low temperatures; tonic, health food or health supplement; cosmetics
03/27/2003CA2460537A1 Compositions for appetite control and related methods
03/26/2003EP1295531A2 Process and apparatus for shaping a shell of fat and/or candy mass in a mould
03/26/2003EP1294774A1 Soluble carob
03/26/2003EP1294240A2 Compositions and methods for body weight management
03/26/2003EP1181010A4 Pharmaceutical chewing gum formulations
03/26/2003EP1173215A4 Over-coated chewing gum formulations
03/26/2003EP1128735B1 Non-stick soft confectionery composition and methods of making the same
03/26/2003EP0731648B1 Flavouring compositions and method
03/26/2003CN1406111A Nutritional formulation containing prebiotic substances
03/26/2003CN1405186A Thermoinverted starch and preparation method thereof
03/26/2003CN1103563C Cooker-extruder for the production of thermally treated biopolymers as well as a process for cooking-extrusion of biopolymers
03/26/2003CN1103558C Sweetener salt
03/26/2003CN1103551C Flavouring base
03/25/2003US6537603 Molding materials; filling molds with mixture; hardening
03/25/2003US6537595 Chewing gum composition
03/25/2003US6536683 Spray apparatus with multiple pressurizable tank liquid supply system
03/20/2003WO2003022817A1 Pyridinium-betain compounds as taste enhancer
03/20/2003WO2003022064A1 Steryl ester compositions
03/20/2003WO2002098234A3 Distributor of liquid or creamy constituents for garnishing food
03/20/2003WO2002094030B1 Hollow chocolate product with opening and relevant accessories
03/20/2003US20030054088 Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
03/20/2003US20030054080 Mixture containing inulin; sugar replacement
03/20/2003US20030054071 Extrusion apparatus for laminated candy products
03/20/2003DE10129673C1 Einbauten in eine Vorrichtung zum Lackieren von stückigen Produkten Improvements to an apparatus for coating solid products
03/19/2003EP1293131A1 Throat care agents
03/19/2003EP1292649A2 High resolution ink-jet printing on edibles and products made
03/19/2003EP1091658B1 Salt-stable modified starch
03/19/2003CN1404363A Stain removing chewing gum and confectionery compositions, and methods of making and using the same
03/19/2003CN1403007A Production process of toffee with high milk content without yellowing under high temperature
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