| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 03/04/1993 | WO1993003707A1 Phosphopeptides for the treatment of dental calculus |
| 03/04/1993 | WO1993003634A1 Microwavable coatings based on starch and cellulose |
| 03/04/1993 | WO1993003632A1 Impregnated casing and method of making the same |
| 03/04/1993 | WO1993003631A1 Microwave toasting of unpuffed r-t-e cereals |
| 03/04/1993 | WO1993003630A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/04/1993 | WO1993003629A1 Debranched amylopectin starch as a fat replacer |
| 03/04/1993 | WO1993003628A1 Method of preparing reduced fat foods |
| 03/04/1993 | WO1993003627A1 Process for manufacturing a shaped food product by forming a gel comprising a cellulose gum, alginate and a gelation agent |
| 03/04/1993 | WO1993003622A1 Hyperpasteurization of food |
| 03/04/1993 | WO1993003620A1 Process and device for press-moulding and drying food pastes |
| 03/04/1993 | DE4128260A1 Verfahren zur herstellung eines phenylalaninfreien diaetetikums in dragee- oder tablettenform Process for the preparation of a phenylalanine-free dietetic or coated tablet in tablet form |
| 03/04/1993 | CA2116218A1 Microwavable coatings based on starch and cellulose |
| 03/04/1993 | CA2115834A1 Hyperpasteurization of food |
| 03/04/1993 | CA2115056A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/04/1993 | CA2115055A1 Method of preparing reduced fat foods |
| 03/04/1993 | CA2115054A1 Debranched amylopectin starch as a fat replacer |
| 03/04/1993 | CA2077020A1 Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced |
| 03/03/1993 | EP0530111A1 Indigestible dextrin |
| 03/03/1993 | EP0530014A1 Process for preparing a coated deep-frozen foodstuff |
| 03/03/1993 | EP0529962A2 Purified propolis-extract, and its preparation and uses |
| 03/03/1993 | EP0529894A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/03/1993 | EP0529893A1 Debranched amylopectin-starch as fat replacer |
| 03/03/1993 | EP0529892A1 Fragmented, alpha amylase hydrolysed amylose precipitate as fat replacer |
| 03/03/1993 | EP0529891A1 Method of preparing reduced fat foods |
| 03/03/1993 | EP0529852A1 Melt crystallized xylitol |
| 03/03/1993 | EP0529096A1 Method of making lumps of fried chinese vermicelli |
| 03/03/1993 | EP0528902A1 A dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product. |
| 03/03/1993 | EP0511377A4 Polyhydroxyalkanoate flavor delivery system |
| 03/03/1993 | CN1069399A Preparing method for natural full-valence nutrition liquor |
| 03/03/1993 | CN1069398A Manufacturing process of persimmon paint |
| 03/03/1993 | CN1069397A Processing method of multi-flavour sunflower seeds and kernel thereof |
| 03/03/1993 | CN1069396A Compounding liquor-saturated shrimps |
| 03/03/1993 | CN1069395A Making-method for multi-purpose meatball |
| 03/03/1993 | CA2077198A1 Process for the drying and granulation of aspartame |
| 03/02/1993 | US5190927 Heteropolysaccharides |
| 03/02/1993 | US5190787 Process for producing containerized bean curd |
| 03/02/1993 | US5190785 Method for the manufacture of pectinous and sacchariferous preparations, such as jam, marmalade or the like |
| 03/02/1993 | US5190784 Method for making salmon and crawfish flavoring compositions |
| 03/02/1993 | US5190783 Dietetics |
| 03/02/1993 | US5190782 Acylated amino acid ester derivatives as low calorie fat mimetics |
| 03/02/1993 | US5190781 Spoonable non-dairy creams |
| 03/02/1993 | US5190755 Nutrient composition and method for the preparation thereof |
| 03/02/1993 | US5189948 Low temperature spiral conduction vapor cooker and process |
| 03/01/1993 | CA2077188A1 Food process |
| 02/27/1993 | WO1993003633A1 Process for obtaining a phenylalanine-free dietary product in pill or tablet form |
| 02/27/1993 | CA2094817A1 Process for obtaining a phenylalanine-free dietary product in pill or tablet form |
| 02/25/1993 | DE4224781A1 (alpha)-glycosylquercetine, verfahren zu ihrer herstellung und ihre verwendung (Alpha) -glycosylquercetine, processes for their preparation and their use |
| 02/25/1993 | DE4220168A1 Hypo=allergenic foodstuffs, esp. milk substitutes |
| 02/25/1993 | DE4218882A1 Saccharid in pulverform, verfahren zu dessen herstellung und dessen verwendung Saccharide in powder form, method for its preparation and its use |
| 02/24/1993 | EP0528466A1 Chewing gum with improved flavor release |
| 02/24/1993 | EP0528098A1 Pasta ready to cook |
| 02/24/1993 | EP0528033A1 White laver |
| 02/24/1993 | EP0527735A1 Cholesterol removal |
| 02/24/1993 | EP0358675B1 A spun fibrous cosmetic and method of use |
| 02/24/1993 | CN1069175A Production method of walnut milk |
| 02/24/1993 | CN1069174A Nourishing foodstuff containing the root of dahurian angelica and chicken embryo |
| 02/24/1993 | CN1069173A Production technique for instant rice |
| 02/24/1993 | CN1019935C Method for extracting sweetening agent from momordica grosvenori |
| 02/23/1993 | US5189025 Administering amino acid mixture |
| 02/23/1993 | US5189016 Nutrient compositions containing peptides and method for administering the same |
| 02/23/1993 | US5188861 Treating dried fruit with acid to remove natural flavor, dehydrating, treating with flavoring agent |
| 02/23/1993 | US5188860 Process for the production of a fiber containing cereal product |
| 02/23/1993 | US5188859 Low fat snack |
| 02/23/1993 | US5188855 Baking and frying the battered material |
| 02/23/1993 | US5188854 Process for preparing a fish analog |
| 02/23/1993 | US5188852 Adding chitosan |
| 02/18/1993 | WO1993003047A1 Clarified konjac glucomannan |
| 02/18/1993 | WO1993002925A1 Method for packaging meat |
| 02/18/1993 | WO1993002572A1 Natural potato product and method for preparing same |
| 02/18/1993 | WO1993002571A1 Clarified and cold-melt konjac glucomannan |
| 02/18/1993 | WO1993002569A1 Poultry-derived ground red meat substitute and its method of manufacture |
| 02/18/1993 | WO1993002564A1 Processing of nuts |
| 02/18/1993 | WO1993002561A1 Process and device for pressing and drying elongated pasta and the use of the device |
| 02/18/1993 | WO1993002558A1 Method and formulation for reducing microbial populations |
| 02/18/1993 | DE4226866A1 Pflanzliche zusammensetzung mit niedrigem molekulargewicht Herbal composition of low molecular weight |
| 02/18/1993 | DE4125057C1 Foodstuff prepn. with reduced danger of fire - by heating in drum with helically-shaped drum wall, etc. |
| 02/18/1993 | CA2115245A1 Clarified konjac glucomannan |
| 02/18/1993 | CA2115141A1 Clarified and cold-melt konjac glucomannan |
| 02/17/1993 | EP0527283A1 Food composition |
| 02/17/1993 | CA2075769A1 Chewing gum with improved flavour release |
| 02/16/1993 | US5187272 Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product |
| 02/16/1993 | US5186971 Hypoallergenic milk products and process of making |
| 02/16/1993 | US5186970 Food forming method |
| 02/16/1993 | US5186968 Using abrasive element to remove the bran from wheat to form a pearled wheat |
| 02/16/1993 | US5186967 Drilling holes into potatoes to form multi-holed potatoes and potato twirls |
| 02/16/1993 | US5186966 Wrapping in water-absorbing material after cooking, then storage for predetermined times |
| 02/16/1993 | US5186963 Amaranth protein, fat, carbohydrate, vitamins and minerals |
| 02/16/1993 | US5186539 Mixing kneader device and method for this production of dough, particularly for pasta |
| 02/16/1993 | US5186185 Flavoring granule for tobacco products and a preparation method thereof |
| 02/16/1993 | CA1313602C Flour, bread, milk, and other products from white sweet potatoes, cassava, edible aroids, amaranth, yams, and lotus |
| 02/15/1993 | CA2075464A1 Low molecular weight vegetable composition |
| 02/11/1993 | DE4126138A1 Natural reddening of sausage fillings, convenience foods etc. - by incorporating freeze dried natural spices |
| 02/11/1993 | DE4125972A1 Starch hydrolysate rich in protein and maltose prepn. - by hydrolysis of cereal enzyme extract contg. gluten, using alpha-amylase and proteinase |
| 02/11/1993 | DE4125971A1 Starch hydrolysate prepn. rich in maltose - by hydrolysis of cereal enzyme extract, using alpha-amylase |
| 02/11/1993 | DE4125969A1 Starch hydrolysate rich in glucose prepn. - by hydrolysis of cereal enzyme extract, using alpha-amylase and glucoamylase |
| 02/11/1993 | DE4125968A1 Starch hydrolysate prepn. rich in protein and glucose - by hydrolysis of cereal enzyme extract contg. gluten, using alpha-amylase, proteinase and glucoamylase |
| 02/10/1993 | EP0526926A2 Gellan gum for non-brittle gels |
| 02/10/1993 | EP0526837A1 Emulsified taste-modifier composition |
| 02/10/1993 | EP0526766A2 Process and installation for the aromatisation of a soluble coffee powder |
| 02/10/1993 | EP0526761A2 Flowable cream composition |