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)
06/1999
06/02/1999CN1218525A Cellulosic web with contaminant barrier or trap
06/02/1999CN1218371A Food compositions
06/02/1999CN1217896A Improved procedure for coconut beverage and products therefrom
06/02/1999CN1217894A Nutrient protein sausages and production thereof
06/02/1999CN1217893A Nutrient black cereal powder and process therefor
06/02/1999CN1217892A Spirulina noodles and production thereof
06/02/1999CN1217889A Candy for making human body releasing good odour
06/02/1999CN1217884A Method and process for preparation of milk powder with fruit enzyme for baby
06/02/1999CN1043510C Process for removal of pesticides from ginseng roots
06/02/1999CN1043507C Method for producing betelnut paste
06/01/1999US5908940 Processes for recovering tocotrienols, tocopherols and tocotrienol-like compounds
06/01/1999US5908921 Faster process by demineralizing collagen forming ossein, then treating with sodium or potassium hydroxide and sodium sulfate, heating to produce gelatin, raising and lowering ph, adding and removing flocculant, filtering, desalting
06/01/1999US5908767 Culturing microorganisms capable of forming an enzyme; reduction of starch hydrolyzate
06/01/1999US5908697 Active principle carriers containing non-ionic surfactants, and uses thereof, particularly in food, cosmetics and pharmaceuticals
06/01/1999US5908654 Triglycerides, having at least two long chain polyunsaturated fatty acids l 1 and l 2, from which at least one is present for more than 20 wt %, while the weight ratio l 1:l 2 is at least 2 and which triglycerides also contain at least 15 wt %;
06/01/1999US5908653 Subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of aspergillus oryzae as starter culture.
06/01/1999US5908652 Contacting the aroma-containing gas with molecule sieve carbon oxidized with a strong acid
06/01/1999US5908650 Pigment composition containing anthocyanins stabilized by plant extracts
06/01/1999US5908648 Method of producing fully cooked and breaded bone-in poultry product
06/01/1999US5908647 Stable nutrients
06/01/1999US5908622 Food product containing thraustochytrium and/or schizochytrium microflora and an additional agricultural based ingredient
06/01/1999CA2253700A1 The production of solid dosage forms
06/01/1999CA2023461C Microwavable pasta product comprising triethyl citrate and eggs and a process for preparing same
06/01/1999CA1340576C Unitary, solid and porous form containing microparticles and (or) nanoparticules, and process for preparing the same
06/01/1999CA1340566C Process for crystallizing l-a-aspartyl-l-phenylalanine methyl ester
05/1999
05/27/1999WO1999025879A1 Process and means for improving beverages in general by adding sweetening at the moment of consumption
05/27/1999WO1999025847A2 Cellulase produced by actinomycetes and method of producing same
05/27/1999WO1999025846A2 Cellulase produced by actinomycetes and method for producing same
05/27/1999WO1999025836A1 Attaching substances to micro-organisms
05/27/1999WO1999025362A1 Use of mixtures of active agents containing phytostenol for producing hypocholesteraemic preparations
05/27/1999WO1999025361A1 Use of selected phytostenol esters for producing hypocholesteraemic preparations
05/27/1999WO1999025337A1 Composition of ingredients for a beverage having a delayed aversion effect
05/27/1999WO1999025209A1 Concentrate of natural antioxidant dietetic fiber from grape, and preparation process
05/27/1999WO1999025208A1 Use of liquid carbohydrate fermentation product in foods
05/27/1999WO1999025207A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar
05/27/1999WO1999025199A1 Expandable food products and methods of preparing same
05/27/1999WO1999025198A1 Extruded intermediates containing a soluble fiber and food products containing same
05/27/1999WO1999025197A1 Fenugreek compositions having reduced taste and odor and methods of use
05/27/1999WO1999002042A3 Frozen dessert containing lactic bacteria and fermentable fibres
05/27/1999DE19751483A1 Modified potato starch, used in food, paint and textile industries
05/27/1999DE19750679A1 Freeze dried microcapsules
05/27/1999DE19750453A1 Preparation of hypocholesterinemic agents
05/27/1999DE19750222A1 Food processing assembly e.g. oven with means for applying fluid
05/27/1999CA2310231A1 Extruded intermediates containing a soluble fiber and food products containing same
05/27/1999CA2310228A1 Attaching substances to micro-organisms
05/27/1999CA2310026A1 Hypocholesteremic preperations containing mixtures of phytostenol(ester)s and conjugated fatty acids, and methods of reducing serum cholesterol levels using the same
05/27/1999CA2309886A1 Cellulase produced by actinomycetes and method of producing same
05/27/1999CA2309858A1 Use of liquid carbohydrate fermentation product in foods
05/27/1999CA2309764A1 Cellulase produced by actinomycetes and method for producing same
05/27/1999CA2309325A1 Hypocholesteraemic preparations containing phytostenolesters of conjugated fatty acids, and methods of reducing serum cholesterol levels using the same
05/27/1999CA2308294A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar
05/27/1999CA2307501A1 Process and means for improving beverages in general by adding sweetening at the moment of consumption
05/26/1999EP0917827A1 Method for the preparation of bacon and specific use of the bacon prepared by this method
05/26/1999EP0917826A1 Aminoacid formulations for third age persons and process for calculating such formulations
05/26/1999EP0917588A1 Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition
05/26/1999EP0917432A1 Vitamin suspension
05/26/1999EP0917431A1 Dehydrated potato flakes
05/26/1999EP0844909B1 Encapsulated product
05/26/1999EP0790780B1 Fatty ingredient
05/26/1999EP0630181B1 Nutritional product for trauma and surgery patients
05/26/1999CN2320587Y Return air filtering drinking fountain
05/26/1999CN2320038Y Chicken skin roll preperation
05/26/1999CN2320037Y Chestnut roaster
05/26/1999CN2320036Y Yeast turning over machine
05/26/1999CN2320035Y Double-layer and double-colour instant noodle
05/26/1999CN2320034Y Magnetic device for food
05/26/1999CN2320030Y Forming mechanism of stuffing food, such as stuffed dumpling made of glutinous rice flour, steamed bun stuffed with sweetened bean paste and meat pie
05/26/1999CN1217196A Edible salt substitute for treating kidney disease
05/26/1999CN1217165A Selenium-supplement drink
05/26/1999CN1217164A Iodine-contained dumplings
05/26/1999CN1217163A Iodine-contained dumplings
05/26/1999CN1217162A Processing method for flexible packaged loach food
05/26/1999CN1217161A Instant food containing animal's liver
05/26/1999CN1217160A High-energy nutritious food and processing method therefor
05/26/1999CN1217159A Auxiliary material of sauce
05/26/1999CN1217158A Method for producing dried longan pulp
05/26/1999CN1217157A Biological fishy-removing-method for soybean and product therefrom
05/26/1999CN1217156A Health-care fragrent rice
05/26/1999CN1217155A Hot flavour macaroni with chicken-meat
05/26/1999CN1217154A Instant rice and flour and production process therefor
05/26/1999CN1217152A High-chromium hydrolysable animal protein
05/26/1999CN1217151A Noval-flavour sweetmeats-Guodanpi
05/26/1999CN1043455C Antidiarrheal nutrient milk
05/25/1999US5907031 Protein composition comprising glutamic acid-lysine crosslinks; for food products with elasticity, excellent taste, smooth feel on palate; using calcium-independent transglutaminase
05/25/1999US5906982 Tetrasaccharide found in human breast milk
05/25/1999US5906856 Process for the preparation of a low-calorie, liquid butter substitute
05/25/1999US5906852 Surface-modified cellulose as low calorie flour replacements
05/25/1999US5906848 Process for the removal of undesired contaminations and/or residues contained in beverages or in vegetable preparation
05/25/1999US5906833 Chronological food bar
05/25/1999CA2135062C Pharmaceutical and other dosage forms
05/25/1999CA2111827C Cereal product
05/25/1999CA2111669C Cream
05/25/1999CA2111178C Food composition
05/25/1999CA1340558C Sucralose compostitions
05/20/1999WO1999024447A1 Drugs, foods or drinks with the use of algae-derived physiologically active substances
05/20/1999WO1999024392A1 Diester amine adducts
05/20/1999WO1999024362A2 Drinking water formulation and method of making same
05/20/1999WO1999024159A1 Encapsulate of active material in alginate matrix
05/20/1999WO1999024020A1 A process for making a free-flowing, dust-free, cold water dispersible, edible, film-coating composition
05/20/1999WO1999023996A2 Compositions containing red rice fermentation products, frementation processes and monascus strains therefor
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