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)
03/2003
03/11/2003US6531177 An emulsifier and/or stabiliser, to a liquid. The composition includes a first ingredient in the form of the additive, which may be a food grade emulsifier and/or stabiliser. The composition also includes a second ingredient which may be a
03/11/2003US6531176 Producing tofu is described which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration detector disposed downstream of a stirring
03/11/2003US6531175 Béchamel sauce
03/11/2003US6531173 Preparation of food products
03/11/2003US6531171 As humectant to lower the activity of water and retard microbial spoilage; for reduced carbohydrate diets
03/11/2003US6531168 Filter system
03/11/2003US6531162 Adrenergically-mediated weight loss product
03/11/2003US6531157 The present invention relates to stable emulsions and dry powders of mixtures of fat-soluble vitamins, and to processes for their preparation and to their use.
03/11/2003US6531148 Treating one or both of 3,6-anhydrogalacrose and a compound having 3,6- anhydrogalactose at its reducing end under neutral to alkaline conditions; for use as food or drink additive
03/11/2003US6530767 Ultrasonic forming of confectionery products
03/11/2003CA2421959A1 Novel vinegar marine algae powder or grains and process for producing the same
03/06/2003WO2003018848A2 A process for the preparation of white and brown sugar from sugar beets
03/06/2003WO2003018778A2 Method for preparing a freeze-dried composition containing lactic acid bacteria with enhanced bacterial viability and activity during storage at room temperature and resulting composition
03/06/2003WO2003018766A2 Self-processing plants and plant parts
03/06/2003WO2003018597A1 POWDER COMPRISING WATER-CONTAINING β-MALTOSE CRYSTALS AND PRODUCTION PROCESS AND USE THEREOF
03/06/2003WO2003018496A1 Antimicrobial, anti-inflammatory, wound-healing glass powder and use thereof
03/06/2003WO2003018186A1 Stable coated microcapsules
03/06/2003WO2003018003A1 Ascorbic acid derivatives with essential amino acids, nonessential amino acids that do not occur in protein
03/06/2003WO2003017942A2 Ascorbic acid derivatives with amino acids
03/06/2003WO2003017919A2 Composition comprising wenguanguo extracts, methods for preparing same and uses therof
03/06/2003WO2003017818A2 Management of gastro-intestinal disorders
03/06/2003WO2003017788A1 Drink containing flower or herb flavor or flower or herb flavor extract
03/06/2003WO2003017787A1 Dipeptides for prevention of muscle breakdown and microbial infection
03/06/2003WO2003017786A1 Process for producing food additive composition and food compositions containing the same
03/06/2003WO2003017785A1 Novel stabilized carotenoid compositions
03/06/2003WO2003017784A1 Herbal nutraceutical formulation for females/expectant mothers and its process of preparation
03/06/2003WO2003017783A1 Soybean milk paste with high concentration and process for producing the same
03/06/2003WO2003017782A1 Soybean meal with a reduced fat and soluble sugar content, and methods of making and using the same
03/06/2003WO2003017781A1 Process for preparing a food product based on rice and accompanying ingredients
03/06/2003WO2003017780A1 Delivery of disease control in aquaculture and agriculture using nutritional feeds containing bioactive proteins produced by viruses
03/06/2003WO2003017779A1 Meat product for feeding animals
03/06/2003WO2003017776A1 Device and method for on-demand dispensing of spoonable or drinkable food products having visually distinct components
03/06/2003WO2003017774A1 Palatable high fat composition
03/06/2003WO2003017773A1 Preservation of produce
03/06/2003WO2003017771A1 Multi-perforated collagen film
03/06/2003WO2003017769A1 Antimicrobial agent
03/06/2003WO2002094984A3 Process for preparing purified shilajit composition from native shilajit
03/06/2003WO2002058486A3 Process for the production of reconstitutable bean products
03/06/2003WO2002043507A3 Nutrient supplements and methods for treating autism and for preventing the onset of autism
03/06/2003WO2002009537A3 Alpha- (1, 4) linked glucose polymers containing oral compositions to alleviate or prevent tooth damage
03/06/2003US20030045689 Gelling vegetable protein
03/06/2003US20030045504 Regulation of fat or lipid metabolism by means of compositions and diets which are high in resistant starch and unsaturated fats; especially for treating non-insulin dependent diabetes mellitus.
03/06/2003US20030045483 Novel substance having physiological activity, process for producing the same, and use
03/06/2003US20030044513 Polymerization of mono and disaccharides with monocarboxylic acids and lactones
03/06/2003US20030044512 A food supplement for improving function of the liver containing selenium, milk thistle seed, phosphatidyl choline, dandelion root, 1-methionine, 1-taurine, aratichoke leaf, N-acetyl-cysteine, alphalipoic acid, specific herbs/fruits
03/06/2003US20030044511 Rapidly disintegrating flavored film for precooked foods
03/06/2003US20030044510 Meat patty and process for production thereof
03/06/2003US20030044509 Process and apparatus for producing fiber product with high water-binding capacity and food product made therefrom
03/06/2003US20030044507 Egg yolk has been subjected to enzymatic and cholesterol reducing processing
03/06/2003US20030044504 Packaged emulsified beverage containing a diglyceride having, 15 to 90 wt.% of an omega 3-unsaturated fatty acid as a fatty acid constituent, and a lipid such as phospholipids and lypoproteins; good tastes, storage stability
03/06/2003US20030044503 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items
03/06/2003US20030044502 Sweetener compositions containing aspartyl dipeptide ester compounds
03/06/2003US20030044501 Forming a flat slab of a food product in a cooled or frozen but not deep-frozen state, cooling down the slab to make it stampable, subdivining cooled slab into a multiple of discrete portions by stamping with grid punch or roll
03/06/2003US20030044499 Carotenoid extraction process
03/06/2003US20030044497 Process to treat fish with tasteless smoke or carbon monoxide through the respiratory and circulatory systems
03/06/2003US20030044495 Processes for extracting carotenoids and for preparing feed materials
03/06/2003US20030044494 Multi-layer food products
03/06/2003US20030044493 Made by forming a production unit comprising unbaked edible material surrounding a fugitive center composition such as dry ice and baking the unit, which forms an interior space for food
03/06/2003US20030044490 Dry, edible oil and starch composition, a method for making the composition, and a foodstuff containing the composition
03/06/2003US20030044488 Snack/convenience foods and the like having external and/or internal coating compositions
03/06/2003US20030044486 Electrostatic coating for food comprising gelatin and oxidized starch in given solids content, or alginate and starch; coated food product
03/06/2003US20030044479 Process for the production of pure guar meal
03/06/2003US20030044474 High molecular weight, lipophilic, orally ingestible bioactive agents in formulations having improved bioavailability
03/06/2003US20030044473 Blood type dietary supplements
03/06/2003US20030044456 A hydrolysate gelatin is extracted from poultry skins, bones and/or tendons, with an isoelectric point at pH 7-10, treated with acid solution, then hydrolysis; use for food, medicine and cosmetics
03/06/2003US20030044449 Physiologically functional foods or cosmetics containing sphingoglycolipids and processes for their production
03/06/2003US20030044448 Preservative for grain by-products and processed grain
03/06/2003US20030044424 Novel immune enhancing compositions
03/06/2003US20030044397 In digestable carrier; therapy for liver disorders
03/06/2003US20030042435 Quartz schist comprising oxides of silicon, aluminum, and iron
03/06/2003US20030041875 With oxidizing agent selected from hydrogen peroxide, ozone, and/or titanium dioxide, then forming hydroxyl radicals as a result of ultraviolet irradiation
03/06/2003US20030041780 Water dispersible compositions containing natural hydrophilic water-insoluble pigments, methods of preparing same and their use
03/06/2003US20030041743 System and method of ultrasonic processing of pre-baked food product
03/06/2003US20030041541 Formwork
03/06/2003CA2485193A1 Stable coated microcapsules
03/06/2003CA2459141A1 Delivery of disease control in aquaculture and agriculture using nutritional feeds containing bioactive proteins produced by viruses
03/06/2003CA2457488A1 Antimicrobial agent
03/06/2003CA2457477A1 Self-processing plants and plant parts
03/06/2003CA2456257A1 A process for the preparation of white and brown sugar from sugar beets
03/06/2003CA2451740A1 Composition comprising wenguanguo extracts, methods for preparing same and uses thereof
03/05/2003EP1288391A2 Formwork
03/05/2003EP1287828A1 Composition of health food for prophylaxis and treatment of constipation
03/05/2003EP1287827A1 Immunopotentiator
03/05/2003EP1287825A1 Blends comprising a substituted fatty acid or a derivative thereof
03/05/2003EP1287752A1 Method for portioning frozen foods
03/05/2003EP1287750A1 Protein enhaced gelatin-like dessert
03/05/2003EP1287749A2 Foamed food product based on vegetables
03/05/2003EP1287748A1 Gellable, shelf-stable liquid food based on starch, cellulose derivative and heat-reversible hydrocolloid
03/05/2003EP1286841A2 Printed thermoplastic film with radiation-cured overprint varnish
03/05/2003EP1286667A2 Composition for the treatment and/or the prevention of osteoporosis and/or inflammatory joint diseases
03/05/2003EP1286599A1 Method to activate cereals and legumes to obtain flour to be used in the making of bread and pasta
03/05/2003EP1286597A1 Lipid composition and use thereof
03/05/2003EP0796046B1 Process to produce carbonated semi-solid or solid food
03/05/2003CN2538156Y Water pump, pipeline and valve system for small bean curd making robot
03/05/2003CN1400871A Use of glutamate and/or a glutamate precursor for the preparation of a nutritional or pharmaceutical preparation for the treatment or prevention of hyperpermeability of undesired permeability of the
03/05/2003CN1400870A Improved pediatric formula and methods for providing nutrition and improving tolerance
03/05/2003CN1400869A Inulin products with improved nutritional properties
03/05/2003CN1399969A Production method of health-care food with auxiliary action for curing diabetos
03/05/2003CN1399968A Health-care food and its production method
03/05/2003CN1399918A Pigeon meat paste and its production method
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