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)
03/2005
03/10/2005WO2005021013A1 β-HYDROXY SHORT TO MEDIUM CHAIN FATTY ACID POLYMER
03/10/2005WO2005020997A1 Compositions for veterinary and medical applications
03/10/2005WO2005020974A1 Novel use of a polyamine-poor composition for the production of a medical human food
03/10/2005WO2005020948A1 Natural lycopene concentrate and method for production therof
03/10/2005WO2005020721A1 Beverage compositions comprising monatin and methods of making same
03/10/2005WO2005020720A1 Method for producing swelling pellets as an oral administration form for dietary fibers and swelling pellets so produced
03/10/2005WO2005020719A1 Satiety enhancing food compositions
03/10/2005WO2005020718A1 Satiety enhancing food compositions
03/10/2005WO2005020717A1 Satiety enhancing food compositions
03/10/2005WO2005020716A1 Aspartame solution
03/10/2005WO2005020715A1 Method of improving the content of anticancer substances in ginseng
03/10/2005WO2005020714A1 Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean
03/10/2005WO2005020713A1 Uht treated 100 % non dairy whipping cream
03/10/2005WO2005020712A1 Packaged frozen sushi
03/10/2005WO2005020711A1 Deaerated/packaged frozen sushi
03/10/2005WO2005020710A1 Packaged frozen sushi and methods of manufacturing and cooking the same
03/10/2005WO2005020709A1 Food product providing sustained blood levels of exogenous substances
03/10/2005WO2005020708A1 Improved formulation for providing an enteric coating material
03/10/2005WO2005020702A2 Method and apparatus for applying glaze or other coatings to food products
03/10/2005WO2005020699A1 Tea for gut health
03/10/2005WO2005020698A1 Balanced vegetable oil composition
03/10/2005WO2005020696A1 Method and system for recycling liquids for treating food
03/10/2005WO2004112514A3 Chocolate drink prepared using an espresso-type machine, and means of producing same
03/10/2005WO2004075666A3 Reduced carbohydrate milk product and process for manufacturing such milk product
03/10/2005WO2004067481A3 Improved jasmine aromachemicals
03/10/2005US20050054724 Lipid system and methods of use
03/10/2005US20050054621 Fractionation of phytosterol esters in oil
03/10/2005US20050054058 Process for producing nucleic acid-rich yeast extract and nucleic acid-rich yeast extract
03/10/2005US20050053715 Rice flour compositions
03/10/2005US20050053714 Brassica seeds
03/10/2005US20050053713 Foods containing docosahexaenoic acid; feeding coagulated egg yolks
03/10/2005US20050053712 Process for the recovery of a phytolipid composition
03/10/2005US20050053711 Mixture for preparing a slimming coffee drink
03/10/2005US20050053710 Low calorie pudding; flavor; storage stability; mixture of starch, dietetic fibers and artificial sweetening; stirring with water; heating; storage stability
03/10/2005US20050053709 Method for preparing cooked and pre-cooked crab-based food products
03/10/2005US20050053708 Dough sheets; controlling thickness
03/10/2005US20050053705 Soluble soy protein with superior functional properties
03/10/2005US20050053704 Blends containing organic acid complexes; bacteriostats; reducing toxicity microroganisms
03/10/2005US20050053703 Sanitizing food products with prewash
03/10/2005US20050053702 Novel protective cultures and their use in the preservation of foodstuffs
03/10/2005US20050053701 Method for producing a pH enhanced meat product
03/10/2005US20050053697 mixing water with dry grains and crisp rice and binder syrup to form wet dough, resting, extruding, cutting, then drying bite-size pieces; may contain filling
03/10/2005US20050053696 Stable and bioavailable iron fortified beverages
03/10/2005US20050053695 Reducing bar hardness via repositioning of micronutrients within a matrix
03/10/2005US20050053694 Method for making kimchi
03/10/2005US20050053674 Pharmaceutical composition and method for retardation of the progression of atherosclerosis
03/10/2005US20050053673 Nutraceutical formulation for healing human bone due to accidental fracture or surgical replacement or grafting, containing lysine, proline, ascorbic acid, copper, and vitamin B6
03/10/2005US20050053641 Method of treating irritable bowel syndrome
03/10/2005US20050053640 Mixing protein (soy) or hydrocolloid (carboxyl methylcellulose) in water, adding glycerol, heating the mixture create a film solution and adding an organic acid (malic acid)
03/10/2005US20050053633 Prepared by extrusion of a lead starting mass including a sugar and/or sugar alcohol and at most 2% water at an elevated temperature, which causes softening of the sugar and/or sugar alcohol; simple cooling gives the finished lead so complex solvent removal is unnecessary
03/10/2005US20050053559 Carotenoid composition and method for protecting skin
03/10/2005US20050053555 Appetite control compositions and methods of use
03/10/2005US20050051541 Vacuum cooking apparatus and cooking method using the same
03/10/2005US20050051483 forskolin, isoforskolin or 7-deacetylforskolin complexing/solubilizing with cyclodextrin agent; ophthamology
03/10/2005US20050051419 Recovering a phytolipid from a vegetable oil by-product by distillation, the product comprising squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax; useful as an emollient and also may be incorporated into foods, beverages, and nutraceuticals
03/10/2005US20050051034 Appliance for deep frying and slow cooking
03/10/2005US20050051032 Heating control apparatus and method for controlling household bean milk and bean curd makers
03/10/2005DE202004020270U1 Ready meal parcel is assembled with a number of components, where the food to be warmed through e.g. a sausage is wrapped by a food which requires cooking e.g. potato
03/10/2005CA2538507A1 Acid soluble proteins from micellar casein
03/10/2005CA2536968A1 Collagen hydrolysate
03/10/2005CA2536528A1 Beverage compositions comprising monatin and methods of making same
03/10/2005CA2536240A1 Natural lycopene concentrate and process of production
03/10/2005CA2535526A1 Laccases, nucleic acids encoding them and methods for making and using them
03/10/2005CA2534530A1 Satiety enhancing food compositions
03/10/2005CA2534526A1 Satiety enhancing food compositions
03/10/2005CA2534523A1 Satiety enhancing food compositions
03/10/2005CA2533690A1 Use of a polyamine-poor composition for the production of a medical human food
03/09/2005EP1512747A1 Gene encoding glutathione synthetase from candida utilis
03/09/2005EP1512407A1 Use of fermented glycine max (L.) extract in inhibiting 15-lipoxygenase
03/09/2005EP1512406A1 Preparations for oral ingestion
03/09/2005EP1512331A1 Dietary supplement
03/09/2005EP1512330A1 Method for preparing a food product comprising freeze dried fruits or vegetables, and a food product obtainable by said method
03/09/2005EP1512329A1 Pulse paste, process for producing the same and processed food from the pulse paste
03/09/2005EP1512328A1 Soluble soy protein with superior functional properties
03/09/2005EP1512327A1 Dough-based and baked products comprising deflavoured soy protein material obtainable by a specific method
03/09/2005EP1512326A1 Soy containing beverage comprising deflavoured soy protein material obtainable by a specific method, and method of preparing said beverage
03/09/2005EP1512325A1 Confectionery products comprising deflavoured soy protein material obtainable by a specific method
03/09/2005EP1512324A1 Method of deflavoring soy-derived materials
03/09/2005EP1511811A2 Oil-soluble pigment compositions
03/09/2005EP1511756A2 Gangliosides with a modified acyl function
03/09/2005EP1511706A1 Preparations containing conjugated linoleic alcohol
03/09/2005EP1511503A1 Use of a preparation produced from plant seedlings, enriched with electrolyte
03/09/2005EP1511468A1 Nanoparticulate sterol formulations and sterol combinations
03/09/2005EP1511467A1 Nanoparticulate polycosanol formulations and novel polycosanol combinations
03/09/2005EP1511397A1 Dietary method for modulatng glucose metabolism and associated conditions and increasing longevity
03/09/2005EP1511396A1 Smoked potato product and process for producing thereof, conservation and flavouring
03/09/2005EP1511395A1 Method of extracting rutin from buck wheat growed by hydroponics
03/09/2005EP1511394A1 Probiotics and oral tolerance
03/09/2005EP1511392A2 Pressure formed pet food and method of manufacture
03/09/2005EP1511391A2 Capture, concentration and quantitation of abnormal prion protein from biological fluids using depth filtration
03/09/2005EP1511387A1 Method and apparatus for producing a continuous food shaped as a bar and a belt conveyor used for its production
03/09/2005EP1237419B1 Infant formula with improved protein content
03/09/2005EP1227827B1 Lactic acid bacteria for the treatment and/or prophylaxis of giardiasis
03/09/2005EP1194154B1 Use of propionic bacteria for producing propionic acid and/or propionates in the colon
03/09/2005EP1137429B1 Cherry extracts for inhibiting cyclooxygenase enzymes
03/09/2005EP1032686B1 Cellulase produced by actinomycetes and method of producing same
03/09/2005EP0923317B1 Energy drink
03/09/2005EP0896797B1 Fermentation composition, process for preparing the same, and use thereof
03/09/2005CN2682856Y Self-cooked automatic vermicelli machine
03/09/2005CN1592791A Phytases, nucleic acids encoding them and methods for making and using them
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