| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 05/27/1992 | EP0486936A1 Short chain amylose as a replacement for fats in foods |
| 05/27/1992 | EP0486822A1 Preparation of flavours |
| 05/27/1992 | EP0486776A1 Process for producing food flavours |
| 05/27/1992 | EP0486754A1 Powdery oyster juice composition, process for the production of the same, and process for retaining the freshness of perishable food with the use of powdery oyster juice composition |
| 05/27/1992 | EP0486577A1 Method for making a nutritional formula |
| 05/27/1992 | EP0486557A1 Food product |
| 05/27/1992 | EP0486510A1 Cyclic amidocarboxy surfactants, synthesis and use thereof. |
| 05/27/1992 | DE4104953A1 Environmentally safe smoked sausage and ham prodn. - in which small chopped pieces of meat are smoked prior to filling in air impermeable sausage or ham skins |
| 05/27/1992 | CN2105178U Automatically cooked micro vermicelli machine |
| 05/27/1992 | CN1061390A Method for separating salt from naturally occurring salt |
| 05/27/1992 | CN1061356A Process and apparatus for continuously operating beans |
| 05/27/1992 | CN1061326A Preparation of assorted white fungus can |
| 05/27/1992 | CN1016758B Method with cavity effect for crushing pollen particles |
| 05/26/1992 | US5116820 Intestinal absorption inhibiting agent |
| 05/26/1992 | US5116819 Enteral diet for patients with pulmonary disease |
| 05/26/1992 | US5116744 Microbial cyanide converting enzymes, their production and use |
| 05/26/1992 | US5116633 Meat products having a markedly reduced saturated fat and cholesterol content and a markedly increased unsaturated fat content |
| 05/26/1992 | US5116631 Low-calorie food products containing konjak mannan and processes for preparing the same |
| 05/26/1992 | US5116630 Process for the deagglutination of natural gluten and dietary products containing large quantities of wheat gluten |
| 05/26/1992 | US5116629 Processed meat products containing fish oils stabilized with fructose |
| 05/26/1992 | US5116628 Extraction with supercritical fluid |
| 05/26/1992 | CA1301747C Process for the preparation of highly concentrated branched oligo and polyosides in hydrogen fluoride, especially from saccharose |
| 05/26/1992 | CA1301682C Microbial encapsulation |
| 05/26/1992 | CA1301532C Process for making an improved instant filling mix |
| 05/26/1992 | CA1301531C Meat-based products |
| 05/26/1992 | CA1301528C Chewing gum compositions and methods of preparation |
| 05/24/1992 | WO1992009209A1 Use of mesomorphic phases in food products |
| 05/22/1992 | WO1992009211A1 Polyhydroxyalkanoate cream substitutes |
| 05/22/1992 | CA2069445A1 Polyhydroxyalkanoate cream substitutes |
| 05/20/1992 | EP0486425A2 High acid system nutritional formulations |
| 05/20/1992 | EP0486315A2 Process for preparing neotrehalose and its uses |
| 05/20/1992 | EP0486076A1 Material for covering or coating food products and method for the production thereof |
| 05/20/1992 | EP0485722A1 Process to prepare a dried flavored meat |
| 05/20/1992 | EP0485668A1 Microwave extraction of volatile oils and apparatus therefor |
| 05/20/1992 | EP0485663A1 Edible composition of denatured whey proteins |
| 05/20/1992 | EP0485642A1 Method and device for cooking scrambled eggs |
| 05/20/1992 | EP0485464A1 Method and apparatus for forming a permanent foam coating by atomization onto a substrate |
| 05/20/1992 | CN2104552U Energy-saving sponge cake machine |
| 05/20/1992 | CN1061138A Making method of artificial full-natural roe of crabs |
| 05/20/1992 | CN1061137A Processing technique of powdery feed for young chicken |
| 05/20/1992 | CN1061136A Production process of full-natural refined rape-flower honey |
| 05/20/1992 | CN1061135A Production method of preserved fruit |
| 05/20/1992 | CN1016664B Process for producing packaged fish or meat paste products |
| 05/20/1992 | CA2055856A1 Short chain amylose as a replacement for fats in foods |
| 05/19/1992 | US5115017 Polyvinyl oleate as a fat replacement |
| 05/19/1992 | US5114734 Treatment with salt of linoleic acid and oxygen |
| 05/19/1992 | US5114733 Process for preparing a salad product and an emulsion therefor |
| 05/19/1992 | US5114732 Blending, mixing and homogenizing |
| 05/19/1992 | US5114727 Pasta with a coating of egg white and edible oils for firm texture |
| 05/19/1992 | US5114726 Consumable product |
| 05/19/1992 | US5114724 Positioning strips of pasta of different colors side-by-side compression to reduce thickness |
| 05/19/1992 | US5114492 Process for separating caramel colors |
| 05/19/1992 | US5113597 Process for drying of plant or animal material |
| 05/19/1992 | CA1301149C Sweeteners derived from n-phenylguanidinoacetic and n-phenylethanamidinoacetic acids; compositions containing said sweeteners |
| 05/19/1992 | CA1301033C Tool fastening means and tool combinations for use in connection with said tool fastening means |
| 05/19/1992 | CA1300968C High fiber flaked cereal |
| 05/19/1992 | CA1300967C Frozen fish |
| 05/19/1992 | CA1300963C Method for plating aspartame on citric acid in powdered mixes |
| 05/19/1992 | CA1300962C Food products |
| 05/17/1992 | WO1992008367A1 Compositions containing psyllium |
| 05/17/1992 | CA2055278A1 Preparation of flavours |
| 05/15/1992 | CA2051715A1 Method for extending the holding time for cooked food |
| 05/15/1992 | CA2029919A1 Automatic stirring of batch fried food products |
| 05/14/1992 | WO1993006013A2 Biodegradable packaging film |
| 05/14/1992 | WO1992008358A1 Method of making a pizza, pizza toppings disk and apparatus for making same |
| 05/14/1992 | WO1992007474A1 High fiber and low ash cereal fibers |
| 05/14/1992 | WO1992007473A1 Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-k and methods for preparing same |
| 05/14/1992 | DE4035836A1 Starter cultures for curing ham - contg. Halomonas elongate and Lactobacillus spp. |
| 05/13/1992 | EP0485304A2 Method for preparing low caloric dextrin |
| 05/13/1992 | EP0485251A1 Cosmetic, pharmaceutical or alimentary composition comprising a dispersion of lipid vesicles |
| 05/13/1992 | EP0485193A1 Pulp processing methods |
| 05/13/1992 | EP0485170A1 Enhanced flavors using menthone ketals |
| 05/13/1992 | EP0485030A1 Fruit juice plus citrus fiber from pulp |
| 05/13/1992 | EP0484729A1 Method for separating salt from naturally occuring salt |
| 05/13/1992 | EP0484669A1 Process for making dried pasta |
| 05/13/1992 | EP0484598A1 A batch process and cooker for fried food products |
| 05/13/1992 | EP0484508A1 Proteinaceous fat substitute. |
| 05/13/1992 | EP0484486A1 Foodstuff with prophylactic and/or curative effect and process for making it. |
| 05/13/1992 | EP0482094A4 Method for making a reduced fat foodstuff |
| 05/13/1992 | CN2103906U Roasted seeds and nuts roll |
| 05/13/1992 | CN1060952A Processing method of linear shape noodles and vermicealli |
| 05/13/1992 | CN1060951A Industrialized production method for pickled chinese cabbage |
| 05/13/1992 | CN1060950A Method and facilities for producing rice food |
| 05/13/1992 | CN1060949A Method of producing nutrition new year cake |
| 05/13/1992 | CN1060948A Nutritional composition and process for its production |
| 05/13/1992 | CA2038134A1 Edible composition |
| 05/12/1992 | US5112964 Rice bran, wheat bran and grain husks modified with amylase and hot water to remove starch |
| 05/12/1992 | US5112956 Method for extraction of lipids and cholesterol |
| 05/12/1992 | US5112812 Peptide preparation, a process for producing it and use of the peptide preparation |
| 05/12/1992 | US5112747 Culturing escherichia or serratia, biosynthesis |
| 05/12/1992 | US5112688 Fabric softeners, coacervation |
| 05/12/1992 | US5112638 Process for the improvement of edible fiber and product |
| 05/12/1992 | US5112637 Extraction of gossypol from cottonseed |
| 05/12/1992 | US5112625 Aqueous zein coated sweeteners and other ingredients for chewing gum |
| 05/12/1992 | US5112610 Extraction with supercritical gas to remove bitter aftertaste components |
| 05/12/1992 | US5112273 Process and apparatus for separating fine bones from fish flakes |
| 05/12/1992 | CA1300607C Preparation process of high concentration branched oligo and polyosides in hydrogen fluoride, including from starch |
| 05/12/1992 | CA1300426C Butter-like concentrate |
| 05/12/1992 | CA1300425C Fat and oil replacements as human food ingredients |
| 05/12/1992 | CA1300424C Method of mixing or kneading edible flour |