| Patents for A23G 3 - Sweetmeats; Confectionery; Marzipan; Coated or filled products (21,179) |
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| 02/28/2002 | WO2002015707A1 Chocolate with raised design |
| 02/28/2002 | WO2001064044A3 Nutritional food bar for sustained energy |
| 02/28/2002 | US20020025368 Quick-setting starch |
| 02/28/2002 | US20020025367 Snack with improved flavor |
| 02/28/2002 | US20020025366 Method for increasing the sweetening power and enhancing the taste of a mixture of extremely powerful sweetening agents |
| 02/28/2002 | US20020025360 Nutritional candy |
| 02/27/2002 | EP1181010A1 Pharmaceutical chewing gum formulations |
| 02/27/2002 | EP1180943A1 Edible compositions containing trehalose |
| 02/27/2002 | EP1107823B1 Method for treating a particulate material with a coating substance and device for implementing such a method |
| 02/27/2002 | CN1337170A Pregelatinized starch for improving snack products |
| 02/26/2002 | US6350483 Method for continuous manufacture of multi-colored and/or multi-flavored food product |
| 02/26/2002 | US6350477 Food material containing antioxidant ingredient derived from citrus fruits |
| 02/26/2002 | US6349815 In-line stacker machine for stacking cookies |
| 02/26/2002 | CA2065202C Reduced fat ready-to-spread frosting |
| 02/25/2002 | CA2355751A1 Combination candy bag and candy dish |
| 02/21/2002 | WO2002013937A1 Exploding toy capsule |
| 02/21/2002 | WO2002013618A2 Method for obtaining an aerated food product and resulting product |
| 02/21/2002 | US20020022078 Moisture sweet food gel mixture containing calcium compound |
| 02/21/2002 | US20020022077 Low densiy marshmallow-like products and methods of producing the same |
| 02/21/2002 | US20020022076 Uniformity shapes; heating, controlling temperature |
| 02/21/2002 | US20020022039 Food, cosmetics, drugs; cooling skin, mouth |
| 02/21/2002 | DE10035461A1 Assembly to shape candy mass into product strand for further processing has dosing feed unit to deliver mass strand in volume dosage by time units into roller gap to be shaped into the product strand |
| 02/20/2002 | EP1180085A2 Spinning valve |
| 02/20/2002 | CN1336124A Production method and apparatus for sandwich candied floss |
| 02/20/2002 | CN1079200C Spirulina cruchy candy and prepn. method thereof |
| 02/20/2002 | CN1079199C Sweet products contg. shaped chocolate in confectionery |
| 02/19/2002 | US6348229 Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof |
| 02/19/2002 | US6348105 For coating articles with chocolate, pumping water through |
| 02/19/2002 | CA2095126C Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-k and methods for preparing same |
| 02/19/2002 | CA2043897C A low-fat frozen whipped topping and process therefore |
| 02/14/2002 | WO2002012421A1 Use of essential oils for combating gi tract infection by helicobacter-like organisms |
| 02/14/2002 | WO2002011553A2 Fiber optic candy |
| 02/14/2002 | WO2002011552A2 Oil/fat composition |
| 02/14/2002 | WO2002011551A2 Oil/fat composition |
| 02/14/2002 | WO2001050876A3 Sweets product in unique packaging |
| 02/14/2002 | US20020018838 Tortilla chips with controlled surface bubbling |
| 02/14/2002 | US20020018837 Dough for making tortilla chips with controlled surface bubbling |
| 02/14/2002 | US20020018807 Mixture of cocoa plant extract and antichloesterol agent |
| 02/14/2002 | CA2417604A1 Use of essential oils for combating gi tract infection by helicobacter-like organisms |
| 02/13/2002 | EP1179300A1 Agarobiose-containing composition |
| 02/13/2002 | EP1179298A2 Pregelatinized starches for improved snack products |
| 02/13/2002 | EP1178733A1 Food product comprising a solid mass based on chocolate or the like in contact with a humid mass |
| 02/13/2002 | EP1178732A1 Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase |
| 02/13/2002 | EP1178731A1 Fat compositions |
| 02/13/2002 | EP0936873B1 Coated confectionary products and methods of manufacturing same |
| 02/13/2002 | CN1335079A Preserved pleurotus ostreatus and its production process |
| 02/12/2002 | US6346289 Settling agents for fats and oils, esters of fatty ester |
| 02/12/2002 | US6345977 Method and apparatus for manufacturing 100% edible lollipop |
| 02/07/2002 | WO2002010361A1 α-ISOMALTOSYLGLUCOSACCHARIDE SYNTHASE, PROCESS FOR PRODUCING THE SAME AND USE THEREOF |
| 02/07/2002 | WO2002009537A2 Alpha- (1, 4) linked glucose polymers containing oral compositions to alleviate or prevent tooth damage |
| 02/07/2002 | WO2002009528A1 A method of producing a stable, recombined food product |
| 02/07/2002 | WO2001050877A3 Method and apparatus to print multicolor images on edible pieces |
| 02/07/2002 | US20020016518 Granulation by wet route with binder achieves needle shaped particles of given characteristics: low hygroscopicity, high specific surface, low bulk density, high compressability, low friability and relatively low particle size |
| 02/07/2002 | US20020015766 Liquid candy in human shape |
| 02/07/2002 | US20020015763 Icing composition |
| 02/07/2002 | US20020015757 Xanthan gum broth |
| 02/06/2002 | EP1178104A1 Use of essential oils for combatting GI tract infection by helicobacter-like organisms |
| 02/06/2002 | EP1177728A1 Sucralose-containing composition and eatable product comprising the same |
| 02/06/2002 | EP1176939A2 Oral care chewing gums and confections |
| 02/06/2002 | EP1176874A1 Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition |
| 02/06/2002 | EP0820233B1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 02/06/2002 | CN1334031A Use of alpha-keto-enamine derivatives as ingredient |
| 02/06/2002 | CN1334017A Hot pepper-fruit drops and preparing process thereof |
| 02/05/2002 | CA2152972C Hot stamp material |
| 02/05/2002 | CA2110993C Food composition for inhibiting the formation of an intestinal putrefactive product |
| 01/31/2002 | WO2002009530A1 Soft candies and process for producing the same |
| 01/31/2002 | WO2002008330A1 Composition comprising at least a heteroxylan which is partly substituted by one or several hydrocolloid(s) |
| 01/31/2002 | WO2002007538A2 Potato dough |
| 01/31/2002 | WO2002007537A2 Dehydrated potato products |
| 01/31/2002 | WO2002007536A2 Potato flakes |
| 01/31/2002 | WO2002007535A2 Potato mash |
| 01/31/2002 | WO2002007527A1 A promotional item for distribution with a commercial product |
| 01/31/2002 | US20020012644 May be used to soften and moisturize the skin while providing essential vitamins and nutrients to the skin |
| 01/31/2002 | US20020011181 Sweetener product especially for chocolate, that is sucrose-free, yet has a reduced sensory cooling effect compared to the original polyol(s). |
| 01/31/2002 | CA2416541A1 Potato mash |
| 01/30/2002 | EP1175153A1 Apparatus and methods for making multiple, complexly patterned extrudates |
| 01/30/2002 | EP1069831A4 Reduced-fat confectioneries comprising emulsifying agent combinations, and preparation thereof |
| 01/30/2002 | EP0871368B1 Process and installation for the production of confectionary mass from at least the components milk proteins, sugar, glucose, fat and water |
| 01/30/2002 | CN1333674A Flavour blend for masking unpleasant taste of zinc compounds |
| 01/29/2002 | CA2173122C Foods containing thermally-inhibited starches and flours |
| 01/24/2002 | WO2002006411A1 Use of heteroxylans for preparing film-forming compositions |
| 01/24/2002 | WO2002006133A1 A kit containing a snack food and dip-condiment |
| 01/24/2002 | WO2002005658A2 Gel products with carrageenan and pectin and methods of preparation |
| 01/24/2002 | WO2002005656A1 Power-assist cake decorator |
| 01/24/2002 | WO2001049822A3 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/24/2002 | US20020009532 Sago starch having a given water fluidity; fast gelling properties, high gel strengths, and exceptional elasticity; reduced processing times and reduced starch levels without loss of final product gel strength integrity or texture |
| 01/24/2002 | US20020009523 Object is placed in a package whereby a pattern in the package is coated with polyvinylidene chloride foil or aluminum foil so adhesion does not occur when an impression is made on the object; nicotine-containing chewing gums |
| 01/24/2002 | US20020009522 Coating material and coated powder |
| 01/24/2002 | US20020009518 Foodstuff |
| 01/24/2002 | US20020009517 Continuous coating ofchewing gum materials |
| 01/24/2002 | US20020008751 Decorating system for edible items |
| 01/24/2002 | CA2384820A1 Power-assist cake decorator |
| 01/23/2002 | EP1173453A1 Crystallization of glucopyranosylalditols, crystalline glucopyranosylalditol product and use thereof |
| 01/23/2002 | EP1173215A1 Over-coated chewing gum formulations |
| 01/23/2002 | EP1173071A1 Ginseng berry health products |
| 01/23/2002 | EP1173070A1 Cactus fruit health products |
| 01/23/2002 | EP1173067A1 Long flavor duration releasing structures for chewing gum |
| 01/23/2002 | EP1173066A1 Food product comprising a variegate composition |
| 01/23/2002 | CN1332612A Method for classifying specific tissue of oilseed or cereals and finely milled powders |
| 01/22/2002 | US6340488 Supplying liquid coating material to rotatable applicator; rotating applicator to generate stripes of liquid coating material; shielding applicator as confectionery moves along a production line to assist in directing stripes onto candy |