Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23L - Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses or; Their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; Preservation of foods or foodstuffs, in general › A23L 1 - Foods or foodstuffs; Their preparation or treatment
Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
08/2005
08/10/2005CN1650745A Hawthorn product without adding sugar
08/10/2005CN1650744A Lotus root fine processing method
08/10/2005CN1650743A Health care nutritive boxed cooked rice
08/10/2005CN1650742A Fried corn pancake and its manufacturing method
08/10/2005CN1650741A Pellelizing process of nutritive rice pellet
08/10/2005CN1650740A Improved making method of milky liquid cooked rice
08/10/2005CN1650739A Processing method of eight treasure cake
08/10/2005CN1650738A Application method of bamboo leaf flavome in rice
08/10/2005CN1650737A Preparation method of hairgvein agrimony poly saccharide gum
08/10/2005CN1650730A Bean powder candy and production technology
08/10/2005CN1650724A Multinutrition blended oil
08/10/2005CN1650723A Multinutrition five in on oil
08/10/2005CN1214020C Preparation of isoflavones from legumes
08/10/2005CN1213813C Method for producing plant ultra-micropowder
08/10/2005CN1213744C Remedies
08/10/2005CN1213669C Functional health-care food with antiradiation, anti free radical and DNA protection
08/10/2005CN1213668C Dog meat pulp in turtle gravy
08/09/2005US6927280 Cocoa albumin and its use in the production of cocoa and chocolate flavor
08/09/2005US6926918 Fish hydrolysates as salt replacement
08/09/2005US6926914 Proanthocyanidin-containing composition
08/09/2005US6926891 administering to a mammal at risk of diarrhea a formulation including a therapeutically effective amount of a Bifidobacterium capable of preventing colonization of bacteria causing diarrhea
08/09/2005CA2457172A1 Low carb omega 3 food coating composition and method of making thereof
08/09/2005CA2457068A1 Convenient high protein sandwich and method for the production thereof
08/09/2005CA2303828C Chewing gum containing physiological cooling agents
08/09/2005CA2142086C Wheat flour and process for producing the same
08/09/2005CA2110493C Gas cells in a liquid medium
08/09/2005CA2049096C Browning composition
08/06/2005WO2005074726A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/06/2005CA2552510A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
08/04/2005WO2005071005A1 Polymeric antioxidants
08/04/2005WO2005070974A2 Post-coupling synthetic approach for polymeric antioxidants
08/04/2005WO2005070435A1 Agent for improving dynamic eyesight
08/04/2005WO2005070408A1 Stress relieving composition
08/04/2005WO2005070404A1 Ceramide formulations suitable for oral administration
08/04/2005WO2005070383A1 Skin lightening compositions
08/04/2005WO2005070237A1 Use of fraction from cinnamomum zeylanicum for preserving food
08/04/2005WO2005070236A1 Rosemary herbal beverage powder and a process thereof
08/04/2005WO2005070235A1 A drink containing ultrafine powder of ginseng and the method thereof
08/04/2005WO2005070233A1 Process for the preparation of instant soup mix from indian dill (anethum sowa)
08/04/2005WO2005070232A1 Food product and process for producing it
08/04/2005WO2005070231A1 Method of producing seasoning
08/04/2005WO2005070230A1 Method for producing spices
08/04/2005WO2005070229A1 A process for preparing tomato powder and products thereof
08/04/2005WO2005070228A1 Oil-in-water type emulsion
08/04/2005WO2005070227A1 Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown
08/04/2005WO2005070226A2 Processed garlic pieces
08/04/2005WO2005070221A1 Food product containing lactic bacteria granules
08/04/2005WO2005070220A1 Methods for producing a vegetable product
08/04/2005WO2005070219A1 Methods for washing and processing fruits, vegetables, and other produce with medium chain peroxycarboxylic acid compositions
08/04/2005WO2005070218A1 Method for producing meat foods
08/04/2005WO2005070181A2 Low flavor anti-microbials drived from smoke flavors
08/04/2005WO2005070135A2 Method for making a dual-textured food substrate having large seasoning bits
08/04/2005WO2005069729A2 A device method and system for the application of content on to the surface of a beverage
08/04/2005WO2005059155A3 Method for the insolation of methionine from a fermentation supernatant
08/04/2005WO2005053710A3 Food composition comprising glucosamine
08/04/2005WO2005053420A3 Method to reduce stool odor of companion animals
08/04/2005WO2005051091A8 Mimetic lipids and dietary supplements comprising the same
08/04/2005WO2005039319A3 Synbiotic composition for infants
08/04/2005WO2005006882A3 Compositions and methods of addition for calcium supplementation in transparent beverages using tricalcium phosphate
08/04/2005WO2004081193A3 Method for producing ethanol using raw starch
08/04/2005US20050171214 Utilizing astaxanthin and/or ester as food and/or drink nutritional supplement; supporting and restoring human eyes automatic focusing ability
08/04/2005US20050171200 Use of EPA and DHA in secondary prevention
08/04/2005US20050171191 citrus-based furocoumarins; for dietary supplements or medicinal foods; bioavailability
08/04/2005US20050171052 Solid, having improved handling characteristics; pourability
08/04/2005US20050170479 Method for producing lipids by liberation from biomass
08/04/2005US20050170069 Methods for buffer stabilized aqueous deacylation
08/04/2005US20050170068 Fibrinogen concentrate is spray dried to form a powder for use in foodstuffs; increase the consistency of liquids or semi solids; binder to hold together pieces of meat or fish or vegetables; kneaded into bread dough, sausage
08/04/2005US20050170067 Potassium pyrophosphate pet food palatability enhancers
08/04/2005US20050170066 Process of making a bacon-like meat product of reduced fat content
08/04/2005US20050170065 Soybean noodle
08/04/2005US20050170064 Plant sterol-containing food, and method for preparing the same
08/04/2005US20050170063 Extraction of phospholipid from lecithin with supercritical fluid; removal of residual alcohol; separation of solids as powder; mixer, extraction vessel, continuous process
08/04/2005US20050170062 Stabilisers useful in low fat spread production
08/04/2005US20050170061 Food additive
08/04/2005US20050170060 Chicken skins; enzyme hydrolysis, microfiltration. reverse osmosis; stability, retention of flavors and precursors due to processing below 43 degrees centigrade; no chemical treatments or solvents to remove fat; contains a significant amount of proteinaceous solids
08/04/2005US20050170059 Satiety enhancing food compositions
08/04/2005US20050170058 Phytic acid content is 0.2 percent or less; high storage stability, hardly forms a precipitate in a weakly acidic region, is excellent in flavor even though it contains soybean protein
08/04/2005US20050170055 Method of cutting meat to form steak cuts and meat products formed by the method
08/04/2005US20050170053 Food slice consisting of two or more food items, and processes for making and packaging same
08/04/2005US20050170049 Useful for enriching the calcium content of baked goods, particularly leavened bread products
08/04/2005US20050170048 Colorless, carbonated, and flavored beverages and methods of making the same
08/04/2005US20050170047 Vitamin C enriched to 50 miligrams or more based on 100 mililitres of maple syrup obtained by thermally concentrating a maple sap
08/04/2005US20050170046 Mix soy sauce koji and salt water for moromi mash; fermentation and aging; streamlined process reduces number of steps, retains quality
08/04/2005US20050170040 Edible catnip toy;
08/04/2005US20050170021 Drink containing ultrafine powder of ginseng and the method thereof
08/04/2005US20050170020 Fruit and vegetable extract in oral, topical and transdermal patches; norepinephrine, potassium and plant sterols; skin disorders like psoriasis, eczema, atopic dermatitis; food products, food supplements, pharmaceuticals and cosmetics
08/04/2005US20050170018 Extract oily phase by cold press and solvent; use as nutritional supplements, in cosmetics
08/04/2005US20050170008 Pollen manufacturing method
08/04/2005US20050169999 beta -carotene was dissolved in n-isobutyl or isobutyl acetate, hot solvent phase was dispersed in a modified water starch solution, evaporation of solvent, drying the dispersion; obtained beta -carotene used as colorant, for food, beverages, nutrition fortified food and pharmaceuticals
08/04/2005US20050169988 High molecular weight, lipophilic, orally ingestible bioactive agents in formulations having improved bioavailability
08/04/2005US20050169970 Food composition with fibers
08/04/2005US20050169937 Attacking immune tolerant species; having at least one consensus amino acid sequence
08/04/2005US20050169099 Mixing system and process
08/04/2005US20050167616 Particle beam irradiation system and method of adjusting irradiation field forming apparatus
08/04/2005US20050167059 Device and method of using explosive forces in a contained environment
08/04/2005US20050166911 preparing raw material liquid so that lactulose content within powder produced following spray drying is 10 to 50% by weight, protein content is 0.2 to 9.0 parts by weight per 1 part by weight of lactulose, and chlorine content is no more than 0.08 parts by weight per 1 part by weight of protein, drying
08/04/2005DE19849357B4 Verfahren zur Verfestigung der Oberflächen von rohen Bräten, die im Laufe des weiteren Fertigungsprozesses einer Wärme- oder Hochdruckbehandlung unterzogen werden A process for the solidification of the surfaces of raw Bräten, which are subjected during the further manufacturing process of a heating or high-pressure treatment
08/04/2005DE102004001581A1 Mexican spicy Chorizo sausage, to be grilled for consumption without the skin, contains a high proportion of vinegar to keep it soft
08/04/2005DE102004001525A1 Verfahren und Vorrichtung zum Frittieren von Frittiergut Method and device for frying of fried
08/04/2005CA2575952A1 Post-coupling synthetic approach for polymeric antioxidants
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