| Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449) |
|---|
| 04/21/1992 | US5106646 Stabilized low calorie syrup with reduced sweetener solids content |
| 04/21/1992 | US5106645 Free from fibrovascular bundles and rind residue; separating pith, cleaning, shredding into length not over three hundred microns |
| 04/21/1992 | US5106644 Food products containing reduced calorie, fiber containing fat substitute |
| 04/21/1992 | US5106643 Milk preparations |
| 04/21/1992 | US5106642 Allows retention of fluids inside poultry while roasting |
| 04/21/1992 | US5106640 Slurrying grain in cold water, homogenizing, screening |
| 04/21/1992 | US5106634 Process for the co-production of ethanol and an improved human food product from cereal grains |
| 04/21/1992 | US5106632 Enhanced sweetness of acesulfame-k in edible compositions |
| 04/21/1992 | CA1299010C Method of preparing soybean milk |
| 04/21/1992 | CA1299009C Textured proteinaceous food |
| 04/17/1992 | CA2043638A1 Process for the preparation of dehydrated compressed foodstuffs starting from freeze-dried and/or dried, vegetal and/or animal origin products and foodstuffs so obtained |
| 04/16/1992 | WO1992005734A1 Automatic air cooking system for vending machines |
| 04/16/1992 | WO1992005711A1 Tooth enamel erosion inhibitor |
| 04/16/1992 | WO1992005709A1 Method for producing food products based on the bellies of animals of ovine and bovine races |
| 04/16/1992 | WO1992005707A1 Compositions containing psyllium |
| 04/16/1992 | WO1992005682A2 Spray dried flavor and gum base ingredient |
| 04/16/1992 | WO1992003939A3 Fruit juice plus citrus fiber |
| 04/16/1992 | CA2053147A1 Esterified polyoxyalkylene block copolymers as reduced calorie fat substitutes |
| 04/15/1992 | EP0480640A1 Lactoneotrehalose, and its preparation and uses |
| 04/15/1992 | EP0480533A1 Block filling apparatus |
| 04/15/1992 | EP0480433A2 Foods containing soluble high amylose starch |
| 04/15/1992 | EP0480305A1 Liquid nutritional products containing iota-carrageenan |
| 04/15/1992 | EP0480297A1 Recovery of anthocyanins from black carrot for their use as foodstoffcolorants |
| 04/15/1992 | EP0480244A2 Methods for reducing odor in polyphenylene ether resins |
| 04/15/1992 | EP0479809A1 Food preparation and delivery apparatus and method |
| 04/15/1992 | EP0438483B1 Triglycerides and nutritional composition comprising such triglycerides |
| 04/15/1992 | EP0437524B1 Triglyceride and nutritional composition comprising such triglycerides. |
| 04/15/1992 | EP0437520B1 Triglyceride and nutritional composition comprising such triglyceride |
| 04/15/1992 | EP0437519B1 Triglycerides and nutritional composition comprising such triglycerides. |
| 04/15/1992 | EP0437518B1 Triglycerides and composition comprising such triglycerides |
| 04/15/1992 | EP0266360B1 Method and system for anaerobic pasteurizing conditioning eatable matter |
| 04/15/1992 | CN1016223B Fat and oil replacements as human food ingredients |
| 04/14/1992 | USRE33885 Compositions for inhibiting absorption of cholesterol |
| 04/14/1992 | US5104679 Dressing or marinade of the multiple-phase separating type |
| 04/14/1992 | US5104677 Liquid nutritional product |
| 04/14/1992 | US5104676 Weight control product |
| 04/14/1992 | US5104674 Microfragmented ionic polysaccharide/protein complex dispersions |
| 04/14/1992 | US5104673 Extruded starch snack foods |
| 04/14/1992 | US5104672 Heating fatty acids in oxygen, collecting volatile fractions |
| 04/14/1992 | US5104671 Wheat milling process |
| 04/14/1992 | US5104670 Oil and water emulsion for salads |
| 04/14/1992 | US5104668 Rehydration in fresh water, rupturing egg casings without damaging contents, slurrying, separation; for animal foods for animal foods |
| 04/14/1992 | US5104662 Intestinal mucous; gelation; lactic acid bacteria |
| 04/14/1992 | US5103720 Separating apparatus |
| 04/14/1992 | CA1298801C Method of controlling the composition of a stable microbial mixed biocenosis |
| 04/14/1992 | CA1298731C Process for making an improved instant filling mix |
| 04/13/1992 | CA2052969A1 Foods containing soluble high amylose starch |
| 04/12/1992 | WO1992006601A1 Amides derived from sugar alcohols suitable as sugar substitutes |
| 04/12/1992 | CA2071633A1 Amides derived from sugar alcohols suitable as sugar substitutes |
| 04/12/1992 | CA2052900A1 Physical stability improvement of liquid nutritional products |
| 04/09/1992 | WO1992005705A1 A method of processing spices and other aromatic edible vegetable matter |
| 04/09/1992 | DE4027786A1 Mixts. of vegetable or animal components including natural fibre - can be processed as thermoplastics e.g. by baking into useful articles, packaging, etc. with easy disposal after use |
| 04/09/1992 | CA2070774A1 Method of processing spices and other aromatic edible vegetable matter |
| 04/08/1992 | EP0479709A2 Method of preparing a collagen casing for food such as sausage |
| 04/08/1992 | EP0479596A1 Method of making a modified proteinaceous product and composition thereof |
| 04/08/1992 | EP0479288A2 Water-in-oil emulsion composition for bakery |
| 04/08/1992 | EP0479222A1 Aromatic substances and/or flavours |
| 04/08/1992 | EP0479126A1 A method of preparing a low-calory food |
| 04/08/1992 | EP0479111A1 Container for making hot drinks |
| 04/08/1992 | EP0478961A1 Starch mixtures as pudding starches |
| 04/08/1992 | EP0478848A1 Easy opening container |
| 04/08/1992 | EP0478837A1 Lactulose preparation and its manufacturing process |
| 04/08/1992 | EP0478792A1 High-protein high-viscosity alimentary food composition |
| 04/08/1992 | EP0478693A1 Enzyme assisted degradation of surface membranes of harvested fruits and vegetables. |
| 04/08/1992 | EP0478580A1 Reduced calorie d-aldohexose monosaccharides. |
| 04/08/1992 | CN1060016A Hollow fluffy protein fibre dried meat making method |
| 04/08/1992 | CN1060015A Thin pan-cake making method |
| 04/08/1992 | CN1060014A Haw can processing method |
| 04/08/1992 | CN1016134B Process for preparing dry rice containing pregelled amylum composition |
| 04/07/1992 | US5103046 Process for the preparation of 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one 2,2-dioxide and its non-toxic salts, and the acetoacetamide-n-sulfonic acid (salts) which occur as intermediate(s) in this process |
| 04/07/1992 | US5102871 Nutrient composition |
| 04/07/1992 | US5102683 Sugar fatty acid/sugar alcohol fatty acid/polyglycerol fatty acid polyesters and mixtures; whole or partial non-digestible, no waxiness or grittiness mouth feel; dietetics |
| 04/07/1992 | US5102682 Storage stable, noncaking soft drink powder mix |
| 04/07/1992 | US5102681 Microparticulated protein as fat replacement |
| 04/07/1992 | US5102679 Half products for microwave puffing of expanded food product |
| 04/07/1992 | US5102677 Apparatus and method for producing crackers of granular material |
| 04/07/1992 | US5102564 Treating wetted fabrics, preferably in a dryer |
| 04/07/1992 | US5101717 Process for producing long pasta products and apparatus for performing such a process |
| 04/07/1992 | US5101716 Apparatus for assembling biscuit sandwiches |
| 04/07/1992 | CA1298682C PREPARATION PROCESS OF .alpha.-L-ASPARTYL-L-PHENYL-ALANINE METHYL ESTER OR HYDROHALIDE THEREOF |
| 04/07/1992 | CA1298516C Water-in-oil emulsion spread |
| 04/06/1992 | WO1992005708A1 Improved microencapsulation process and products |
| 04/06/1992 | CA2075204A1 Improved microencapsulation process and products |
| 04/04/1992 | CA2050774A1 Starch mixtures as pudding starches |
| 04/04/1992 | CA2026864A1 Flavorants for enhancing the taste and flavor of bakery products |
| 04/02/1992 | WO1992005731A1 Package comprising cereals, nuts and fruit |
| 04/02/1992 | WO1992004834A1 Food processing machine and process |
| 04/02/1992 | WO1992004833A1 Di-fatty ketones useful as low-calorie fat substitutes in food compositions |
| 04/02/1992 | WO1992004832A1 Method for improving the taste of nutritional protein and foodstuffs obtained in this way |
| 04/02/1992 | WO1992004830A1 Chewing gum with improved taste perception employing invert sugar humectant |
| 04/02/1992 | WO1992000678A3 Process for the bioconversion of fats, in particular, for obtaining food flavouring concentrates |
| 04/02/1992 | EP0487609A4 duh BATTER STARCH FOR DEEP FAT FRIED FOOD. |
| 04/02/1992 | EP0487572A4 Aedu batter starch for deep fat fried food. |
| 04/02/1992 | DE4031198A1 Container for addn. of fruit syrup etc. to drinks - individual plastic sachet can be opened by hand and is attached to beer bottle or glass contg. syrup or fruit juice |
| 04/02/1992 | DE4030814A1 Sauce for meat fish or vegetable dishes - comprising sour and fresh cream, parsley, mustard, garlic, salt, pepper, paprika and lemon juice |
| 04/02/1992 | CA2092907A1 Package comprising cereals, nuts and fruit |
| 04/01/1992 | EP0478526A1 Method for preparing a food product on the basis of meat and food product thus prepared |
| 04/01/1992 | EP0478516A2 Method for making a flavouring composition |
| 04/01/1992 | EP0478488A1 Machine for making hamburgers |
| 04/01/1992 | EP0478401A2 Process for the production of food fibres from carrots and fibres contained by this process |