| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 01/25/2000 | CA2087337C Pigments |
| 01/25/2000 | CA2063919C Process for continuous production of food products for human consumption |
| 01/25/2000 | CA2029086C Coating method |
| 01/20/2000 | WO2000002926A1 α-AMYLASE RESISTANT POLYSACCHARIDES, PRODUCTION METHOD AND USE THEREOF AND FOOD PRODUCTS CONTAINING SAID POLYSACCHARIDES |
| 01/20/2000 | WO2000002914A1 Modified proteins |
| 01/20/2000 | WO2000002463A1 Process for producing fresh sausage |
| 01/20/2000 | WO2000002462A1 Fortification of foodstuff |
| 01/20/2000 | WO2000002457A1 Fermented, pasteurised preferment |
| 01/20/2000 | WO1999059426A3 Crystallization of xylitol, crystalline xylitol product and use thereof |
| 01/20/2000 | WO1999058690A3 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch |
| 01/20/2000 | WO1999056564A3 Elemental enteral nutritional product containing hydrolysed soy protein and partially hydrolysed caseinate |
| 01/20/2000 | WO1999041386A3 Novel endo-xylogalacturonase |
| 01/20/2000 | DE19921676A1 Aminosäuresequenz Amino acid sequence |
| 01/20/2000 | DE19831869A1 Use of pigments based on lamellar substrate for coloring food and pharmaceutical products |
| 01/20/2000 | DE19831865A1 Verwendung von Schwefel-organischen Verbindungen als Mittel zur bathochromen Verschiebung der UV/Vis-Absorptionsbande von Carotinoiden Use of organosulfur compounds for effecting a bathochromic shift of the UV / Vis absorption bands of carotenoids |
| 01/20/2000 | CA2337685A1 Modified proteins |
| 01/20/2000 | CA2336868A1 Process for producing fresh sausage |
| 01/20/2000 | CA2334489A1 Fortification of foodstuff |
| 01/20/2000 | CA2333383A1 .alpha.-amylase-resistant polysaccharides, production method, use and foods containing these polysaccharides |
| 01/19/2000 | EP0972455A2 Method and apparatus for cooling an aqueous liquid |
| 01/19/2000 | EP0972454A2 Use of sulfur containing organic compounds as agents for bathochromically shifting the UV/vis-absorption bands of carotenoids |
| 01/19/2000 | EP0972453A1 Dry food product of fermented, fried soybeans |
| 01/19/2000 | EP0972452A1 Boiled rice food capable of being distributed and sold at low temperature |
| 01/19/2000 | EP0971880A1 Solid compositions suitable for oral administration comprising non hygroscopic salts of l-carnitine and alkanoyl-l-carnitine with 2-aminoethanesulfonic acid |
| 01/19/2000 | EP0971879A1 Solid compositions suitable for oral administration comprising l-carnitine and alkanoyl-l-carnitine magnesium tartrate |
| 01/19/2000 | EP0971719A1 Therapeutic combination of mineral and vitamin in units of liquid preparation for oral administration |
| 01/19/2000 | EP0971601A1 Decaffeinated mate extracts and the use thereof |
| 01/19/2000 | EP0971600A2 Medical food for diabetics |
| 01/19/2000 | EP0971599A1 Flavouring agents |
| 01/19/2000 | EP0971597A1 Process for manufacturing a fermented food product |
| 01/19/2000 | EP0971596A1 Whipped topping |
| 01/19/2000 | EP0957693A4 Process for producing dehydrated whole lentils |
| 01/19/2000 | EP0825814A4 Tar-depleted liquid smoke and method of manufacture |
| 01/19/2000 | EP0809623B1 Alk(en)yl dicarboxylic acid bisesters, their use and method for preparing them |
| 01/19/2000 | EP0804092B1 High protein and/or reduced fat nut spread and process for preparing it |
| 01/19/2000 | CN2358695Y Machine for processing sandwich bean curd |
| 01/19/2000 | CN2358694Y Noodles |
| 01/19/2000 | CN1241913A Sweet-stable soft drinks concentrates and syrups with dipeptide sweetener and fructan |
| 01/19/2000 | CN1241912A A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof |
| 01/19/2000 | CN1241634A Phytase formulation |
| 01/19/2000 | CN1241427A Compounding process of hepatitis B resisting medicated gruel |
| 01/19/2000 | CN1241375A Preparation of kimchi spice powder mixture |
| 01/19/2000 | CN1241374A Composition and instant inner packing of aniseed seasoning |
| 01/19/2000 | CN1241373A Composition of chilli sauce with sea food flavor |
| 01/19/2000 | CN1241372A Shaddock rind food and its preparation |
| 01/19/2000 | CN1241371A Preparation of sponge beancurd by adding puffing softener |
| 01/19/2000 | CN1241370A Technology process of processing Jiucengpi fruit |
| 01/19/2000 | CN1241369A Compound jelly and its production process |
| 01/19/2000 | CN1241368A Wheat seedling food producing process |
| 01/19/2000 | CN1048386C Seasoning for chafing dish |
| 01/19/2000 | CN1048385C Method of production of extruded cereal grain-based food products |
| 01/18/2000 | USRE36516 Method of treating fluids with a filter |
| 01/18/2000 | USRE36515 Multiple air stream and screening steps sto obtain paricle size ranges that are easy to process and'dissolve |
| 01/18/2000 | US6015913 Heating cocoa beans to loosen shell without roasting nib, winnowing nibs from shells, screw pressing nibs to produce cocoa butter and partially defatted cocoa solids |
| 01/18/2000 | US6015840 Process for producing emulsifiers, and emulsified compositions |
| 01/18/2000 | US6015833 Conjugated linoleic acid compositions |
| 01/18/2000 | US6015792 Specific eatable taste modifiers |
| 01/18/2000 | US6015684 Astaxanthin over-producing strains of Phaffia rhodozyma method for their cultivation and their use in animal feeds |
| 01/18/2000 | US6015580 Immersion of meat in liquid, vacuum, circulation for time for degradation |
| 01/18/2000 | CA2087960C Endogenously sweetened transgenic plant products |
| 01/17/2000 | CA2243619A1 Chitosan- and xanthan-based polyionic hydrogels for the stabilization and controlled release of vitamins |
| 01/15/2000 | CA2262153A1 Co-processed starch/gum based food ingredient and method of making the same |
| 01/13/2000 | WO2000001730A1 Peptides based on the sequence of human lactoferrin and their use |
| 01/13/2000 | WO2000001662A1 Solid compositions suitable for oral administration containing non-hygroscopic salts of l-carnitine and alkanoyl l-carnitines |
| 01/13/2000 | WO2000001397A1 Water-soluble native dry plant extract, especially ginkgo biloba extract with a high terpenoid and flavone glycoside content |
| 01/13/2000 | WO2000001321A1 Methods and compositions for producing a cooling effect in tissues |
| 01/13/2000 | WO2000001257A1 Pre-packaged functional food delivery system and method of enhancing the nutritional benefits of pre-packaged, dehydrated nutritional products |
| 01/13/2000 | WO2000001253A1 Method of improving sweetness delivery of sucralose |
| 01/13/2000 | WO2000001252A1 Starch slurry and process for coating potatoes therewith |
| 01/13/2000 | WO2000001251A1 Salt-stable modified starch |
| 01/13/2000 | WO2000001250A1 An apparatus for continuously processing dried solid products |
| 01/13/2000 | WO2000001242A1 Continuous shock wave food processing with shock wave reflection |
| 01/13/2000 | WO1999063048B1 Beverages with ecological-biological properties and process for the preparation thereof |
| 01/13/2000 | WO1999060863A3 A method for preserving food products particularly caviar |
| 01/13/2000 | WO1999058688A3 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch |
| 01/13/2000 | DE19830618A1 alpha-Amylase resistente Polysaccharide, Herstellungsverfahren, Verwendung und Lebensmittel mit diesen Polysacchariden alpha-amylase-resistant polysaccharides, manufacturing process, use and food these polysaccharides |
| 01/13/2000 | DE19830505A1 Sausage meat ring cake from which portions cut radially delivering a constant ratio of meat to aspic |
| 01/13/2000 | DE19830375A1 Mikroverkapselte ungesättigte Fettsäure oder Fettsäureverbindung oder Mischung aus Fettsäuren und/oder Fettsäureverbindungen Microencapsulated unsaturated fatty acid or fatty acid compound or mixture of fatty acids and / or fatty acid compounds |
| 01/13/2000 | CA2336476A1 Continuous shock wave food processing with shock wave reflection |
| 01/13/2000 | CA2335503A1 Solid compositions suitable for oral administration containing non-hygroscopic salts of l-carnitine and alkanoyl l-carnitines |
| 01/13/2000 | CA2335148A1 Water-soluble native dry plant extract, especially ginkgo biloba extract with a high terpenoid and flavone glycoside content |
| 01/13/2000 | CA2303094A1 Methods and compositions for producing a cooling effect in tissues |
| 01/12/2000 | EP0970968A1 Pharmacologically active substance |
| 01/12/2000 | EP0970624A1 Breaded and oil-coated frozen food product and process for preparing it |
| 01/12/2000 | EP0970623A2 Micro-encapsulated unsaturated fatty acids or derivatives with two polymer layers |
| 01/12/2000 | EP0970622A2 Apparatus and process for food treatment |
| 01/12/2000 | EP0970621A1 Bilberry-containing drinks and process for producing the same |
| 01/12/2000 | EP0970620A2 Soup and sauce concentrates |
| 01/12/2000 | EP0970619A2 soup and sauce concentrates |
| 01/12/2000 | EP0970618A1 Completely natural dessert cream comprising fructooligosaccharides |
| 01/12/2000 | EP0970617A1 A method for producing filled pasta |
| 01/12/2000 | EP0970616A1 Quick-setting starch |
| 01/12/2000 | EP0970615A1 Food containing fat or oil |
| 01/12/2000 | EP0970614A1 A cereal-based food, particularly for human consumption |
| 01/12/2000 | EP0970450A1 Automatic popcorn dispenser with microwave oven and method to operate the same |
| 01/12/2000 | EP0969871A1 Homogenous water-free formulations containing glycerophospholipids and polar or lipophilic substances, method for the production thereof |
| 01/12/2000 | EP0969747A1 Color stable iron fortified dry drink mixes, ready-to-drink beverages and foods other than beverages that optionally contain zinc |
| 01/12/2000 | EP0969746A4 Process for making defined surface meat product and product thereof |
| 01/12/2000 | EP0969746A1 Process for making defined surface meat product and product thereof |
| 01/12/2000 | EP0969745A1 The use of polyvinylpyrrolidone in fat reduced compositions |