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)
09/1999
09/29/1999CA2259054A1 Pasta product
09/28/1999US5959186 No-heat Jalapenos
09/28/1999US5959138 Reacting acetic or propionic anhydride with one part carotenoid extracts saponified with sodium or potassium hydroxide, in the absence of solvents
09/28/1999US5959131 Nutritionally superior fat for food compositions
09/28/1999US5959128 Method for preparation of purified glycerides and products
09/28/1999US5958974 Diacetyltartaric acid esters of mono- and diglycerides
09/28/1999US5958913 Administering saturated sterol fatty acid ester
09/28/1999US5958885 Peptide and formulations thereof inhibiting elevations of triglyceride levels in blood
09/28/1999US5958755 Process of making flavored yeast extracts
09/28/1999US5958749 Polypeptide which possesses the specific amino acid sequences can safely hydrolyze starch and facilitate a process for food products with an excellent flavor and taste by using hydrolysates and their hydrogenated products
09/28/1999US5958589 Starch-based microcellular foams
09/28/1999US5958502 Flavor encapsulation
09/28/1999US5958501 For fish paste products with good gel strength
09/28/1999US5958500 Date seed powder and fibers; reduced sugar content
09/28/1999US5958499 Fluidized fat
09/28/1999US5958498 High fat content, contains emulsifiers except egg yolk, has high viscosity, smooth texture, good stability and taste; comprising water, sugar, salt and vegetable and milk protein emulsifiers
09/28/1999US5958497 Chicory extract powder products and extract production processes and apparatus
09/28/1999US5958496 Low calorie sweetening for food, beverages; taste, stability
09/28/1999US5958492 Cuts through food slice wrapped in film without tearing wrap
09/28/1999US5958491 Sodium bisulfate as acidulant in foods
09/28/1999US5958488 Preparing a fresh pasta, steaming, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, packaging
09/28/1999US5958487 Cutting raw meat material into lumps, mixing with gravy, compression molding, packaging; pet foods
09/28/1999US5958480 Method for producing a biologically degradable polyhydroxyalkanoate coating with the aid of an aqueous dispersion of polyhydroxyalkanoate
09/28/1999US5958478 Filtration device for preparation of foods from food concentrates and liquids
09/28/1999US5958477 Good flavor; liquid formulas, drugs, foods, seasonings
09/28/1999US5958474 Process for preparing food flavor precursors
09/28/1999US5958473 Heating
09/28/1999US5958472 Crunchy chewing gum and process for making
09/28/1999US5958471 Product obtained by co-spray drying mixture of sorbitol, xylitol and mannitol dissolved in water, in air stream at elevated temperature
09/28/1999US5957041 Continuous boiler for organic materials, e.g. fish
09/28/1999US5957039 Apparatus for shaping cooked meat
09/28/1999CA2189202C Stable edible oil composition
09/28/1999CA2185095C A cellulose composition, its preparation, and its use in a lipid
09/28/1999CA2152386C Fatty ingredient
09/28/1999CA2074873C Seamless capsule and process for producing the same
09/28/1999CA2050429C Process for producing low or non fat ice cream
09/28/1999CA2017747C Production of higher quality maple syrup
09/28/1999CA2003712C Process for producing rippled snack chips
09/27/1999CA2259558A1 Rice product
09/24/1999WO1999048378A1 Phytosterol-containing fat composition
09/24/1999CA2233033A1 Glycerol enhanced rehydration formulation
09/23/1999WO1999047532A1 Crystallization of lactitol, crystalline lactitol product and use thereof
09/23/1999WO1999047174A1 Amorphous glasses for stabilising sensitive products
09/23/1999WO1999047135A1 Conjugated linoleic acid compositions
09/23/1999WO1999047110A1 Cosmetic method of treating skin
09/23/1999WO1999047007A1 Process for producing meat products
09/23/1999WO1999047006A1 Foods, medical treatments and method relating to effects of promoting the growth of lactobacillus bifidus, preventing allergy and lowering human cholesterol level
09/23/1999WO1999047005A1 Microwave popcorn fortified with calcium and method of preparation
09/23/1999WO1999047004A1 Food composition containing a monoglyceride mesomorphic phase
09/23/1999WO1999047001A1 Increased bioavailability of lutein and zeaxanthin in humans and poultry using lysolecithin and lecithin
09/23/1999WO1999047000A1 Multicomponent food product and methods of making and using the same
09/23/1999DE19812152A1 Verwendung von polymerisierten Fettsäurederivaten und Fettalkoholderivaten als Solubilisatoren Use of polymerized fatty acid derivatives and fatty alcohol derivatives as solubilizers
09/23/1999CA2324399A1 A food composition and use thereof for lowering human cholesterol levels
09/22/1999EP0943675A1 Process for extraction by solvents of hydrophobic compounds
09/22/1999EP0943343A1 Deodorant
09/22/1999EP0943340A1 Use of polymerised fatty acid and fatty alcohol derivatives as solubilisers
09/22/1999EP0943247A1 Method and compositions for improved flavor and aroma in fermented meat
09/22/1999EP0943245A1 Vegetable protein composition containing an isoflavone- depleted vegetable protein material with an isoflavone- containing material
09/22/1999EP0942993A2 Phytase from germinated soybeans
09/22/1999EP0942741A1 Lectin compositions and uses thereof
09/22/1999EP0942738A1 Polyethylene glycol esters of polyunsaturated fatty acids
09/22/1999EP0942714A1 A product, a method for its production, and its use
09/22/1999EP0942661A1 Processed mushroom product
09/22/1999EP0942660A1 Food-induced antisecretory proteins
09/22/1999EP0763978B1 Improvements in and relating to the production of food products
09/22/1999EP0648079B1 Method for production of a meat hydrolyzate and a use of the meat hydrolyzate
09/22/1999CN2338988Y Flavouring-filling device
09/22/1999CN2338987Y Coal-heating type machine for processing sheet to form noodles of bean or sweet potato starch
09/22/1999CN2338986Y Rice-flour food processing machine
09/22/1999CN1229440A Production and use of compositions comprising high concentrations of vitamin B12 activity
09/22/1999CN1229367A Novel adsorbent
09/22/1999CN1229336A Cherry-containing meat product and method of making the same
09/22/1999CN1228989A Food produced from wood frog oil and making method
09/22/1999CN1228944A High-efficient production method for freeze and vacuum dried Chinese yam powder
09/22/1999CN1228943A Haw, pollen beverage and production method thereof
09/22/1999CN1228942A Aquatic product containing low heavy water rate
09/22/1999CN1228941A Magnetized fruity mineral water
09/22/1999CN1228940A Formula and technology for red melon seeds having natural essence flavour
09/22/1999CN1228939A Breaded fish stick product with chicken extract
09/22/1999CN1228938A Food additive for fat-reducing
09/22/1999CN1228937A Use of carotenoid aggregates as colorants
09/22/1999CN1228936A Liquid cooking flavour and preparation method thereof
09/22/1999CN1228935A Edible-type shark's fin cartilage essence
09/22/1999CN1228934A Sterilized and soya-bean smell eliminated fresh soya-bean milk
09/22/1999CN1228933A Rice with weight-reducing function
09/22/1999CN1228932A Nutritive rice and making technology thereof
09/22/1999CN1228931A Health-care porridge containing ginkgo, fruit of Chinese wolfberry and seed of Job's tears
09/22/1999CN1228930A Rice additive (rice quality ameliorant)
09/22/1999CN1228929A Technology for broken wall of melissa pollen
09/22/1999CN1228927A Vegetable protein composition containing isoflavone depleted vegetable protein material with isoflavone containing material
09/22/1999CN1045155C Black health-care powder and production method thereof
09/22/1999CN1045154C Process for preparing young wheat powder
09/21/1999US5955602 Natural soluble polysaccharide of lactose possibly substituted with galactose, glucose, n-acetylgalactosamine, n-acetylneuramic acid, fucose, or sulfation; for use in cosmetics and food
09/21/1999US5955321 Production and use of compositions comprising high concentrations of vitamin B12 activity
09/21/1999US5955269 Methods of screening foods for nutraceuticals
09/21/1999US5955138 Baby food compositions comprising light fleshed vegetables, and related methods
09/21/1999US5955137 Proteins with amino acid sequences and enzyme source
09/21/1999US5955134 Process for producing soybean milk and okara
09/21/1999US5955131 Method of sandwiching soft and smooth fluid food as a flat shape with uniform thickness
09/21/1999US5955130 Process for preparing dehydrated vegetables
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