A23L 1 - Foods or foodstuffs; Their preparation or treatment

Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
10/2004
10/26/2004	CA2198681C Method for producing fat-free and low-fat viscous dressings using inulin
10/26/2004	CA2126485C A heterogeneous composition for feeding animals
10/26/2004	CA2119116C Quick-setting dessert gel mix
10/21/2004	WO2004090118A1 Lactobacillus plantarum strain st-iii and its use in adjusting blood fat
10/21/2004	WO2004089992A1 Modified acacia and use thereof
10/21/2004	WO2004089991A1 Modified gum arabic
10/21/2004	WO2004089964A1 Lipid-regulating agent and use thereof
10/21/2004	WO2004089889A2 Method for the production of riboflavin of modification b/c in granular form
10/21/2004	WO2004089393A1 Photoaging inhibitor, photoaging-improving agent, collagenase inhibitor and tyrosinase inhibitor
10/21/2004	WO2004089386A1 Antiobestic agent using hen’s egg antibody against digestive enzymes
10/21/2004	WO2004089359A1 Composition for inhibition or prevention of bone density lowering and refreshment therefor
10/21/2004	WO2004089117A1 Food and drink having reduced digestibility and process for producing the same
10/21/2004	WO2004089116A1 Process for the production of a sterol-rich composition
10/21/2004	WO2004089115A1 Synbiotic combination
10/21/2004	WO2004089114A1 Preparations for oral administration containing physiologically active fatty acids and oligomer proanthocyanidin
10/21/2004	WO2004089113A1 Oxigen stable active containing compositions
10/21/2004	WO2004089112A1 Method to prepare a long preservation food of avicultural meat with vegetables
10/21/2004	WO2004089111A1 Method for the reduction of acrylamide formation during heating of amino group-containing compounds
10/21/2004	WO2004089110A2 Hydration beverage and method of delivering nutrients
10/21/2004	WO2004089098A1 Dairy product comprising hyaluronic acid
10/21/2004	WO2004089097A1 Composition with heart rate reducing properties
10/21/2004	WO2004075637A3 Method of freezing prawn- or lobster-type seafood products and moulding device for carrying out said method
10/21/2004	WO2004073416B1 Aleurone product and corresponding production method
10/21/2004	WO2004071960A3 Composite materials for fluid treatment
10/21/2004	WO2004037004A3 Encapsulated functional bakery ingredients
10/21/2004	WO2004019705B1 Method and apparatus for extrusion of food products including back pressure valve/diverter
10/21/2004	WO2004018385A3 Method for the production of zeaxanthin and/or the biosynthetic intermediates and/or subsequent products thereof
10/21/2004	WO2004007526A3 Method of inactivating prions
10/21/2004	US20040210039 Keratin-based products and methods for their productions
10/21/2004	US20040209953 monoglycerides and diglycerides of long chain polyunsaturated fatty acids for use in nutritional formulations, facilitating faster absorption and may be beneficial to people with compromised lipase activity.
10/21/2004	US20040209841 Association compound of trehalose or maltitol with metal ion compound
10/21/2004	US20040209814 method for maximal parenteral nutrition substantially without acute or chronic hyperglycemia; includes a source of nutrients (carbohydrates) and an insulinotropic peptide (Glucagon-like-peptides, exendin)
10/21/2004	US20040209811 comprising water-soluble formula and/or enteric-coated formula (C-phycocyanin, allophycocyanin, spirulina growth factor)
10/21/2004	US20040209333 administering subtilisins obtained from grampositive bacterial residues that vitamin k2 has been removed using chitosan
10/21/2004	US20040209286 Comprises nucleotide sequences coding g protein coupled receptors for use in identifying modulators of sweet taste transduction; food processing; improving palatability of low-calorie beverages through the development of new artificial sweeteners
10/21/2004	US20040209219 Orthodontic wire ligating member
10/21/2004	US20040208981 Method for drying a saccharose solution, product thus obtained and use thereof
10/21/2004	US20040208980 Ambient stable starch product
10/21/2004	US20040208978 Pediococcus pentosaceus YJL with the accession numbers FERM-BP 8450 (BCRC 910210); inoculation; controlling fermentation; reduced growth of unwanted microorganisms, improved flavor, texture, color and enhanced economic value; storage stability
10/21/2004	US20040208977 A cooked food comprising a starch layer covers on the outer layer of the filling ingredient including fruit, grains, vegetables and/or Chinese herb medicines; chewy texture with pleasing taste; health food; dietetics
10/21/2004	US20040208976 A fresh fruit suspension using low methoxyl pectin as thickener to control the pre-gel stage by mixing an aqueous solution of hydrated pectin with a liquid including calcium in the range of 20-100 grams of calcium per gram of pectin; adding a fruit; taste; texture; mouthfeel; jams; jellies
10/21/2004	US20040208975 Method for preparation of a food sauce
10/21/2004	US20040208974 Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
10/21/2004	US20040208973 Reduced fat and carbohydrate milk product and process for manufacturing such milk product
10/21/2004	US20040208972 Ultra filtered milk or skim milk comprising: carbohydrates 0.0152-0.0254 gms/cm3, protein 0.0338-0.0676 gms/cm3 and fat0.038-0.0465 gms/cm3; a reduced or low lactose content; good organoleptic qualities and mouthfeel; heat resistance and stability during pasteurization and a sufficient shelf life
10/21/2004	US20040208971 Heating cooked noodles by direct contact with superheated steam at 120 to 480 kPa; good texture without aid of additives by acid-treating for preservability; organoleptic quality; packaged for ambient temperature distribution with microorganism control without effecting noodle tissue
10/21/2004	US20040208968 comprises 3-hydroxy-4,5-dimethyl-2(5H)-furanone) and/or 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone and dimethyl sulfide; vegetable protein hydrolyzates
10/21/2004	US20040208965 comprises sugar alcohols containing alpha -D-glucopyranosyl-1,6-sorbitol; egg whites; instant foods
10/21/2004	US20040208963 Coated organic acid preparations for preserving bakery products
10/21/2004	US20040208958 comprises blown air; for snack food stacks such as potato chips; packaging lines; implosion prevention
10/21/2004	US20040208956 bacteria (Sphingomonas, Stenotrophomonas, Ochrabactrum, Ralstonia and/or Eubacterium) and/or yeasts (Trichosporon, Cryptococcus and/or Rhodotorula) which cleave phenylalanine group of mycotoxins; for foods and animal feeds
10/21/2004	US20040208944 Compositions and methods against inflammatory processes
10/21/2004	US20040208942 Alpha lipoic acid based food supplement for increasing lean muscle mass and strength
10/21/2004	US20040208859 Bile acid absorbent/adsorbent
10/21/2004	US20040206246 Apparatus and method for producing colored extruded food products
10/21/2004	US20040206157 Determination of gas-free densities and relative amounts of gases in liquids in manufacturing processes
10/21/2004	DE19750679B4 Verfahren zum Erzeugen von kaltgesprühten, verfestigten, lagerstabilen und rieselfähigen Mikrokapselsystemen sowie deren Verwendung A method for producing cold-sprayed, solidified, storage-stable and free flowing microcapsular systems and the use thereof
10/21/2004	DE10317051A1 Verfahren zur Herstellung von Riboflavin der Modifikation B/C in Granulatform A process for the preparation of riboflavin of modification B / C in granular form
10/21/2004	DE10316018A1 Anticipating bacterial- and viral diarrhea pathogen infections, treats dairy products with milk containing antibodies
10/21/2004	DE10315614A1 Verfahren zur Herstellung einer Lebensmittelzubereitung, bestehend aus einer mit Flüssigkeit oder Alkoholen benetzten Mischung aus tierischen und/oder mikrobiell erzeugten Geliermitteln und Zuckerarten, die mit in kalten wässrigen Lösungen, Emulsionen und wasserhaltigen Lebensmitteln, gelierende und/oder verdickende Eigenschaften aufweist sowie danach hergestelltes Erzeugnis A process for preparing a food preparation consisting of a wetted with liquid or alcohols mixture of animal and / or microbially produced gelling agents and sugars which interacts with aqueous in cold solutions, emulsions and water-containing foods, gelling and / or thickening properties and then manufactured product
10/21/2004	DE10314321A1 Making doner kebab, tears meat coarsely and mixes portions with salt, seasoning and maturing agent before filling into casing and hanging
10/21/2004	DE10307445A1 Use of D-tagatose as a flavor enhancer in foods, beverages, chewing gum and tablets
10/21/2004	DE102004010690A1 Gesundheitsfördernde Zusammensetzungen aus lipidhaltigen Pilzen und Thiocyanaten Health-promoting compositions of lipid-containing mushrooms and thiocyanates
10/21/2004	DE102004002855A1 Verfahren zur Herstellung von gemahlenem, gekochtem und in einem Beutel vakuumverpacktem Rindfleisch Process for the preparation of ground, cooked and vacuum-packed in a bag beef
10/21/2004	CA2521997A1 Antiobestic agent using hen's egg antibody against digestive enzymes
10/21/2004	CA2521787A1 Method for the reduction of acrylamide formation during heating of amino group-containing compounds
10/21/2004	CA2521692A1 Modified acacia and use thereof
10/21/2004	CA2521633A1 Method for the production of riboflavin of modification b/c in granular form
10/21/2004	CA2521631A1 Composition with heart rate reducing properties
10/21/2004	CA2521380A1 Synbiotic combination
10/21/2004	CA2519969A1 Modified gum arabic
10/20/2004	EP1469081A1 Compositions, food and drink containing nigerooligosaccharide alcohols
10/20/2004	EP1469042A2 Pigment composition and use in cosmetic, food and pharmaceutical preparations
10/20/2004	EP1468738A1 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine
10/20/2004	EP1468615A1 A food preparation with a creamy consistency for use as a base for sauces
10/20/2004	EP1468613A1 Whipping cream, whipped cream and method for manufacturing the same
10/20/2004	EP1468075A1 Novel lactobacillus sp. strain and use thereof
10/20/2004	EP1468072A1 Fermented herbal health drink from plant andrographis
10/20/2004	EP1467959A1 Acetals of 2,4,7-decatrienal as perfuming or flavoring ingredients
10/20/2004	EP1467631A1 Starch n-alkenyl succinate as texturising agent for uht treated products
10/20/2004	EP1467628A1 Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product
10/20/2004	EP1467627A1 Method for processing ginseng and the uses of extract of processed ginseng
10/20/2004	EP1217902B1 Nutritional compositions which contain non-digestible polysaccharides and use thereof to reduce transport through tight junctions
10/20/2004	EP1171143B1 Peptide extract of lupine and pharmaceutical or cosmetic or nutritional composition comprising same
10/20/2004	EP1115748B1 Carrageenan compositions, and processes for their production
10/20/2004	EP1014805A4 Chewing gum containing physiological cooling agents
10/20/2004	EP1011643A4 Chewing gum containing controlled release acyclic carboxamides
10/20/2004	CN1539019A Process for producing 1,4-dihydroxy-2-naphthoic acid
10/20/2004	CN1538812A Body temp-raising agent of amino acidds for eating or drinking and for medical use
10/20/2004	CN1538811A Lipid blends and food products containing oleic fatty acid and omega-6 fatty acids, designed to increase intramyocellular lipid level
10/20/2004	CN1538810A Aroma system for preparing dehydriatid food product compositions
10/20/2004	CN1537841A Production technology of high activity high purity chelate calcium
10/20/2004	CN1537601A Health-care food for diabetes mellitus patient
10/20/2004	CN1537473A Dumpling with two filling layers
10/20/2004	CN1537472A Banquet menu basedon Chinese history and method for producing food thereof
10/20/2004	CN1537471A Process for preparing organic black-bone chicken soup packed in box
10/20/2004	CN1537470A Method for prepn. of granule of decoction contg. human placenta and shii-take
10/20/2004	CN1537469A Peanut kernel curd prodn. method
10/20/2004	CN1537468A Peanut kernel curd, and its prodn. method
10/20/2004	CN1537467A Sea-tangle sporophyllary leaf product processed by boiling and then freezing and prepn. method thereof

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