| Patents for A23G 3 - Sweetmeats; Confectionery; Marzipan; Coated or filled products (21,179) |
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| 06/04/2008 | CN100391351C 'Yuge' milk and preparation method |
| 06/03/2008 | CA2260135C Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition |
| 05/29/2008 | WO2008062972A1 Method of manufacturing walnut-topped cookies |
| 05/29/2008 | US20080124444 Generation of Plants with Altered Oil Content |
| 05/29/2008 | US20080124349 Method or Use of a Solubilized Glucan Product to Increase Immunostimulation in Animals |
| 05/29/2008 | US20080121114 Control For A Heater |
| 05/29/2008 | DE202008004358U1 Ausspritzfähige Verpackung Ausspritzfähige packaging |
| 05/29/2008 | DE202008001581U1 Salz mit intergrierten flüssigen Substanzen Salt with integrated liquid substances |
| 05/29/2008 | DE102006055439A1 Homogene lagerstabile Dispersionen Homogeneous storage-stable dispersions |
| 05/28/2008 | EP1925209A2 Process and apparatus for the manufacture and packaging of lollipops |
| 05/28/2008 | EP1924149A2 Confectionery composition including an elastomeric component, a cooked saccharide component, and a flavor |
| 05/28/2008 | EP1924148A2 Confectionery composition including an elastomeric component, a cooked saccharide component, and a sensate |
| 05/28/2008 | EP1441688B1 Solid oral anti-tartar and anti-plaque compositions |
| 05/28/2008 | CN101185473A Method for preparing syrup used for sweety |
| 05/28/2008 | CN101185457A Non-fried saqima foodstuff |
| 05/28/2008 | CN100389668C Production method of honey tea with Chinese date and its |
| 05/27/2008 | US7378118 Candy or chewing gum coated with a molten polyol such as trehalose, xylitol or sorbitol. |
| 05/27/2008 | US7378116 Continuous formation of center filled gum |
| 05/27/2008 | CA2597631A1 Encased snack |
| 05/22/2008 | WO2008061188A2 Center-filled confectionery product |
| 05/22/2008 | US20080118627 liquid coating formulations containing a polymer selected from alginate, carageenan, carboxymethylcellulose, and hydroxypropylmethylcellulose; polyoxyethylene monooleate surfactant; water; coated on cereal or meat; improved shelf-life/stability in liquid; improved slacking, flavor, ooking stability |
| 05/22/2008 | US20080118618 Process and an apparatus for moulding frozen edible products |
| 05/22/2008 | US20080118611 Pocket-Size Packet of Confectionery Products |
| 05/21/2008 | EP1922937A2 Coated degradable chewing gum with improved shelf life and process for preparing same |
| 05/21/2008 | EP1922058A1 Mouth-moistening compositions, delivery systems containing same and methods of making same |
| 05/21/2008 | EP1601728B1 Water-based inks for printing on confectionery |
| 05/21/2008 | EP1504669A4 Method for producing a wafer article for a fat-containing confectionery product |
| 05/21/2008 | CN201061245Y Device for pouring sweety |
| 05/21/2008 | CN101184470A Cooling compounds |
| 05/21/2008 | CN101184401A Hard caramels with isomaltulose |
| 05/21/2008 | CN101181055A Method for preparing low sugar health care medlar preserved fruit |
| 05/21/2008 | CN101181041A Technique for preparing Hongtaiping, huangtaiping chinese small apple dried fruit |
| 05/21/2008 | CN101181002A Method for processing ginseng preserved fruit |
| 05/21/2008 | CN101181001A Crackling egg ice cream and preparation method thereof |
| 05/21/2008 | CN101181000A Nanometer pearl sugar and preparation method thereof |
| 05/21/2008 | CN100388893C Roasted sausage and its production process |
| 05/20/2008 | US7375141 Gum carob with average mole weight (Mw) ranging between 2.5.105 and 1.5.106 g/mol and whereof at least 60 wt. % of said gum is soluble in an aqueous medium at a temperature not higher than 60 degrees C. |
| 05/20/2008 | US7374907 System and method for automatically processing tissue samples |
| 05/20/2008 | CA2415329C A kit containing a snack food and dip-condiment |
| 05/15/2008 | WO2008058073A2 Sugar-coating process and baffles therefor |
| 05/15/2008 | WO2008057732A1 Method for making a cubed nut cluster |
| 05/15/2008 | WO2008057203A2 A work holder for use in and a method for making a lollipop |
| 05/15/2008 | WO2008055510A1 Sweet confectionary product |
| 05/15/2008 | US20080113075 Compositions |
| 05/15/2008 | US20080112900 Chewable Antiplaque Confectionery Dental Composition |
| 05/15/2008 | DE202008001158U1 Schaum-Süßspeise Foam dessert |
| 05/15/2008 | CA2668737A1 Sweet confectionery products |
| 05/15/2008 | CA2667879A1 A work holder for use in and a method for making a lollipop |
| 05/15/2008 | CA2664348A1 Method for making a cubed nut cluster |
| 05/14/2008 | EP1919298A2 Confectionery composition including an elastomeric component, a cooked saccharide component, and a sweetener |
| 05/14/2008 | EP1919297A2 Confectionery composition including an elastomeric component, a cooked saccharide component, and a food acid |
| 05/14/2008 | EP1919296A1 A process for making foodstuff products, and a foodstuff product thus made |
| 05/14/2008 | EP1919295A2 Coated chewable confection |
| 05/14/2008 | EP1696738B1 Method and means for treating the surface of food products |
| 05/14/2008 | CN201057768Y Luminous sugar |
| 05/14/2008 | CN101180032A Dental enamel recalcification accelerator and containing the same, oral composition and food or beverage |
| 05/14/2008 | CN101176541A Processing method entirely using fruit juice and fruit embryo of waxberry |
| 05/14/2008 | CN101176530A Convenient food with thin dried peach packaged by glutinous rice |
| 05/14/2008 | CN101176496A Corn candy and thereof preparation method |
| 05/14/2008 | CN101176495A Chinese medicine fruit juice restorative particle and sugar-tablet as well as technique of preparing the same |
| 05/14/2008 | CN101176494A Coffee peanut brittle tablet and preparation method thereof |
| 05/14/2008 | CN100387699C Flavor ingredients for cooling preparations |
| 05/14/2008 | CN100387151C Fragrant hot-pot flavouring and production |
| 05/13/2008 | CA2320236C A new method for manufacturing popping candy |
| 05/13/2008 | CA2277887C Methods of setting chocolate and products produced by same |
| 05/08/2008 | WO2008052480A1 Candy straw and manufacturing method thereof |
| 05/08/2008 | WO2008052426A1 A xylitol candy tablet and preparation method thereof |
| 05/08/2008 | US20080107780 Sugar coatings and methods therefor |
| 05/08/2008 | US20080107610 Breath freshening and oral cleansing product with magnolia bark extract |
| 05/08/2008 | DE102006040924B3 Device for pouring sugar solutions for production of hard candies or -caramel, comprises pump units in a pump body, which can take up sugar solution in a common suction stroke, nozzles assigned to the pump units, and a jet arrangement |
| 05/08/2008 | DE102004012607B4 Vorrichtung und Verfahren zur thermischen Behandlung von Süßwarenmassen Apparatus and method for thermal treatment of confectionery masses |
| 05/07/2008 | EP1916905A1 Coating device for coating small parts |
| 05/07/2008 | EP1343389B1 Meltable form of sucralose |
| 05/07/2008 | CN201054958Y Saccharified solid hollow basket |
| 05/07/2008 | CN101175415A Ink jet printing of snacks with high reliability and image quality |
| 05/07/2008 | CN101175411A Delivery systems for managing release of flavors in an edible composition |
| 05/06/2008 | US7369909 Producing three-dimensional objects from deformable material |
| 05/06/2008 | CA2432005C Shell-moulded fat-containing confectionery products with viscous filling |
| 05/01/2008 | US20080102174 Liquid dispenser with mounting structure for drinking container |
| 05/01/2008 | US20080102173 Method for dispensing liquid into drinking container with liquid dispenser mountable to drinking container |
| 05/01/2008 | US20080102170 Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses |
| 05/01/2008 | US20080102158 edible, pliable ornament comprising a plurality of rings; for wear on a body part receiving oral contact or stimulation |
| 04/30/2008 | EP1357800B1 Center-filled gum lollipop with hard candy shell |
| 04/30/2008 | CN101170916A Delivery system for active components as part of an edible composition having selected particle size |
| 04/30/2008 | CN101170914A Delivery systems for managing release of flavors in an edible composition |
| 04/30/2008 | CN101170911A Viscous liquid fountain |
| 04/30/2008 | CN101167575A Tea polysaccharide lozenge |
| 04/30/2008 | CN101167521A Method for processing sandwich haw product |
| 04/30/2008 | CN101167520A Method for processing kernel haw product |
| 04/30/2008 | CN101167519A Process for preparing preserved apple |
| 04/30/2008 | CN101167518A Anti-melting sugar preparation and preparation method thereof |
| 04/30/2008 | CN101167517A Method for making ginseng and honey jujube |
| 04/30/2008 | CN101167516A Method for making chocolate sugarcoated haws |
| 04/30/2008 | CN101167515A Method for making red date slices |
| 04/30/2008 | CN101167514A Method for making betel nut preserved fruit |
| 04/30/2008 | CN101167513A Method for making betel nut fruit billet |
| 04/30/2008 | CN101167512A Nutrient preserved fruit and its making method |
| 04/30/2008 | CN101167511A Process for preparing Chinese yam preserved fruit |
| 04/30/2008 | CN101167510A Creamed sugarcoated haws product and processing method thereof |
| 04/30/2008 | CN100384342C Powder composition |