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)
10/1999
10/13/1999EP0948905A2 Enzyme preparations comprising transglutaminase and process for producing noodles
10/13/1999EP0948904A1 Process for making functional ingredients from waxy cornflour, ingredients obtained and their uses
10/13/1999EP0948903A1 Frozen creamy culinary product
10/13/1999EP0948902A1 Food composition comprising a mesomorphic phase of monoglyceride
10/13/1999EP0948896A1 Confectionary cream containing probiotic microorganisms
10/13/1999EP0948894A2 Microbiologically stable soya flour suspension and method of forming same
10/13/1999EP0948606A1 Peniophora phytase
10/13/1999EP0948569A1 Method of suspending insoluble calcium salts in protein compositon
10/13/1999EP0948362A1 Essential oil solid compositions
10/13/1999EP0948340A1 Biologically active substances, method for obtaining and compositions containing them
10/13/1999EP0948339A1 Compositions containing antioxidants and a method for their preparation
10/13/1999EP0948336A1 Palatable hydroxypropyl methylcellulose ether powder with specified particle size
10/13/1999EP0948328A1 Compositions based on aminoacids
10/13/1999EP0948265A1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof
10/13/1999EP0725565A4 A process for heat treating food product
10/13/1999CN2342608Y Machine for producing Maci food
10/13/1999CN2342604Y Shaper for skin of soya-bean milk
10/13/1999CN1231582A Use of bilayer forming emulsifiers in nutritional compositions comprising divalent metal salts
10/13/1999CN1231581A Use of 1-nonen-3-one as flavouring agent
10/13/1999CN1231204A Enzyme preparation and noodle preparing method
10/13/1999CN1231140A Beverage with function of anti-cancer and cancer prevention
10/13/1999CN1231139A Steamed stuffed bun
10/13/1999CN1231138A Process for making pressed salted chicken and recipes
10/13/1999CN1231137A Cooking method for suckling lamb chafing dish
10/13/1999CN1231136A Cow placenta health care foods and production method
10/13/1999CN1231135A Rice series instant foods
10/13/1999CN1231134A Instant noodles
10/13/1999CN1231133A Freshness-preserving flour jelly and making method thereof
10/13/1999CN1045524C Edible fungus nutrition oral liquid and preparing process thereof
10/13/1999CN1045523C Method to improve taste preference of pine extract, and orally administrable product obtained thereby
10/13/1999CN1045522C Black eight precious gruel and its production method
10/13/1999CN1045521C Method for preparing honey candy
10/13/1999CN1045520C Artificial healthful cream containing rich 'gamma' linolenic acid and selenium and preparation process thereof
10/12/1999US5965708 Degassing aqueous, alkaline dispersion of reduced wheat gluten and plasticizer; applying liquid layer to moving substrate; allowing layer to dry; solvent-free process for production of biodegradable or edible films
10/12/1999US5965596 Providing an amount of beta-alanine to blood to increase beta-alanylhistidine dipeptide synthesis in the human tissue, simultaneous accumulation of creatine within a tissue
10/12/1999US5965499 Using cleaner comprising nonionic surfactant, soap selected from the group consisting of sodium oleate, sodium laurate, potassium oleate, potassium laurate, polycarboxylate detergency builder, basic buffer, water, ethanol
10/12/1999US5965411 Maltose-trehalose converting enzyme, and preparation and uses thereof
10/12/1999US5965191 Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh
10/12/1999US5965190 Method for improving the texture of tomato paste products
10/12/1999US5965189 Cut potatoes having a starch based coating slurry containing corn flour, corn starch, dextrin and water; improved texture which will retain crispness for an extended period
10/12/1999US5965187 Physically working raw meat to break down the meat protein, dividing into portions, controlled heating to denature meat protein of the surface layer so that the meat resists binding to another raw meat portion, without internally cooking meat
10/12/1999US5965186 Extruding dough through a die shaped to form a main body with a plurality of small projections on its outer surface; filling; frying
10/12/1999US5965185 Contains a temperature controlled air flow that maintains produce kept therein at generally uniform temperature; provides ripening room that when loaded will include high and low pressure plenums to facilitate air flow through produce
10/12/1999US5965184 Producing a low-fat finely textured meat product, e.g. sausage, by separating heated and slurried animal trimmings into solids of protein and liquid tallow; adding a heavy phase of the liquid to the solids; low-fat; dietetics
10/12/1999US5965183 Stable lycopene concentrates and process for their preparation
10/12/1999US5965178 Hydrolyzate seasoning preparation in the presence of lactic acid bacteria
10/12/1999US5965176 Method of manufacturing a protein gel
10/12/1999US5965165 Process for the production of granules, and granules thus obtained
10/12/1999US5965153 Supplement containing safflower oil, sunflower oil, olive oil, soya oil, cod liver oil, lecithin, natural flavors, herbs, garlic and zinc
10/12/1999US5964182 Improving hatching rate
10/12/1999US5964146 Topical application of particulates for production of reduced fat, low fat and no-fat baked goods and snacks
10/12/1999US5964074 Cooking apparatus
10/12/1999CA2168028C Briquette containing aromatic pellets
10/12/1999CA2112423C Non-reducing saccharide-forming enzyme, and its preparation and uses
10/08/1999CA2267923A1 Biologically stable soya flour suspension and method of forming same
10/07/1999WO1999050434A1 Strain of the microorganism penicillium oxalicum var. armeniaca and its application
10/07/1999WO1999049877A2 Methods for reducing cholesterol using bacillus coagulans spores, systems and compositions
10/07/1999WO1999049741A1 Method for providing glutamine
10/07/1999WO1999033360A9 Apparatus and methods for pasteurizing in-shell eggs
10/07/1999DE19814781A1 New frozen ready-to-eat food prepared from cereal product
10/07/1999DE19814778A1 New food product produced by shaping and heating natural ingredient
10/07/1999DE19814739A1 Solubilizing agents useful in pharmaceutical, cosmetic and food compositions
10/07/1999DE19813972A1 Gewürzmischung und deren Verwendung Spice mixture and their use
10/06/1999EP0947578A1 Substance with antiobestic and cumulative visceral fat-reducing actions and use thereof
10/06/1999EP0947523A1 Acyl derivatives of glycosyl-L-ascorbic acid
10/06/1999EP0947250A1 Milling and transport of an extrusion-cooked, expanded and cut food product
10/06/1999EP0947199A1 Composition comprising micro-encapsulated iron
10/06/1999EP0947197A1 Method for producing water dispersible sterol formulations
10/06/1999EP0947194A1 Dosage form comprising solid salts of R-alpha-lipoic acid with improved bioavailability
10/06/1999EP0947143A1 Cooked, acidified pasta
10/06/1999EP0947142A2 Method for cross-linking protein by using enzyme
10/06/1999EP0946729A2 Proteins with enhanced levels of essential amino acids
10/06/1999EP0946599A1 Method for improving the exploitability and processability of guar endosperm and products obtained using said method
10/06/1999EP0946153A1 Homogeneously charged particulate vector and pharmaceutical or cosmetic composition containing same
10/06/1999EP0946114A1 Method and plant for extracting fish oil and resulting products
10/06/1999EP0946112A2 The use of oligosaccharides to increase the sweetness and improve the taste of an acesulfame-k/aspartame mixture
10/06/1999EP0946111A2 Method for increasing the sweetening power and enhancing the taste of a mixture of extremely powerful sweetening agents
10/06/1999EP0946110A1 Process for preparing a foodstuff based on solanaceae capsicum
10/06/1999EP0946109A1 Popcorn cake machine
10/06/1999EP0946108A1 A method for producing food additive, food additive and the use of it
10/06/1999EP0946107A1 Flavour enhancer
10/06/1999EP0946106A1 Method for producing a protein hydrolysate
10/06/1999EP0946105A1 Method for coating cheese and resulting coated cheese
10/06/1999EP0946103A2 Device and installation for treating seafood and in particular prawns
10/06/1999EP0804086B1 Texturised foodstuffs from gelled edible fungus and hydrocolloid mixtures
10/06/1999EP0777421B1 Food products with low calorie bulking agent
10/06/1999CN2341411Y Stuffed instant noodles
10/06/1999CN1230956A Method of producing polyphenol-containing compositions
10/06/1999CN1230891A Lectin compositions and uses thereof
10/06/1999CN1230875A Flavonol containing food supplements
10/06/1999CN1230874A Moulded culinary preparation
10/06/1999CN1230371A Health beverage with anti-fatigue function and its production
10/06/1999CN1230370A Chlorophyte tortoise extraction liquid and its use
10/06/1999CN1230369A Slimming health food of natural plant
10/06/1999CN1230368A Production of serial soy sauce containing no carcinogen
10/06/1999CN1230367A Fresh chilli juice and its processing method
10/06/1999CN1230366A Control system of Kimchi Refrigerator and control method thereof
10/06/1999CN1230365A Staple food of potatoes and its production process
10/06/1999CN1230364A Production of date powder with water conserving additive
10/06/1999CN1230363A Edible squash flower and vine
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