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)
10/1991
10/30/1991EP0454268A2 A process for the preparation of an oil-in-water emulsion
10/30/1991EP0454252A2 Process for preparing an allergen-free soybean meal product with high nutritional value
10/30/1991EP0454195A1 Canned non-dairy cream aerosol
10/30/1991EP0454099A1 Process for separating cholesterol from egg yolk
10/30/1991EP0454097A1 Labiatae derived antioxidant composition
10/30/1991EP0454084A1 Method of manufacturing iron-fortified beverage
10/30/1991EP0449847A4 Flavoring agent containing all natural components, and method for its making
10/30/1991CN1055762A Fragrance matter formation method by enzyme reaction
10/30/1991CN1055650A Method for producing full-nourishment oyster powder
10/30/1991CN1055649A Method for producing low salt and nourishing white soy sauce
10/30/1991CN1055648A Method for making ginger and garlic gourmet powder
10/30/1991CN1055647A Processing method for asparagus sauce
10/30/1991CN1055646A Processing method for peach sauce
10/30/1991CN1055645A New special flavour food making method by energy difference transferring of special flavour material
10/30/1991CN1055644A Method for making cicade series health care food
10/30/1991CN1014526B Biotechnology for fleshen transformation of starch and its application
10/30/1991CA2041422A1 .alpha.-glycosyl naringin, and its preparation and uses
10/29/1991US5061815 Metal lysine complexes and method for producing metal lysine complexes
10/29/1991US5061622 Process for the production of κ-casein glycomacropeptide
10/29/1991US5061507 Potato-based foodstuff and process for making same
10/29/1991US5061505 Process for the removal of cholesterol and/or cholesterol esters from foodstuffs
10/29/1991US5061504 Simulated cheese analogs with reduced animal fat and calories
10/29/1991US5061499 Honey roasted nuts
10/29/1991US5061497 High fiber and protein product of enzymatically converted starch content with coating of sugars
10/29/1991US5061496 Propylene glycol, glycerin, ethanol, or 2-propanol nonaqueous solvent
10/29/1991US5061320 Sweetener composition
10/29/1991US5060561 Machine for shaping and cooking foodstuffs
10/29/1991CA1291434C Aldehyde-containing heteropolysaccharides and a process for their preparation and the use thereof
10/29/1991CA1291360C Process for the production of citrus flavor and aroma compositions
10/29/1991CA1291359C Orange flavor and aroma compositions made by dense gas extraction of organic orange flavor and aroma compounds
10/28/1991CA2041359A1 Canned ndc - aerosol
10/27/1991WO1991015967A2 A low-calorie stably emulsified food product, a process for making same and a texture-improving composition for use in making the product
10/27/1991WO1991015964A1 Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor display
10/27/1991WO1991015963A1 Shortening compositions containing polyol fatty acid polyesters
10/27/1991WO1991015962A1 Low moisture fat-containing foods such as potato chips having less waxiness and inproved flavor display
10/27/1991WO1991015961A1 Reduced calorie pourable shortenings, cooking oils, salad oils or like compositions
10/27/1991WO1991015960A1 Novel solid, nondigestible, fat-like compounds and food compositions containing same
10/27/1991WO1991015957A2 A dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product
10/27/1991CA2081467A1 Dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product
10/27/1991CA2081460A1 Low-calorie stably emulsified food product, a process for making same and a texture-improving composition for use in making the product
10/27/1991CA2040870A1 Process for the removal of cholesterol from egg yolk
10/25/1991CA2041009A1 Sorbitol - modified flavor
10/24/1991DE4012884A1 Garlic extracts contg. alliinase - have improved therapeutic activity for treating hypertension, arteriosclerosis, diarrhoea, intestinal worms etc.
10/23/1991EP0453397A1 Multiple encapsulated flavor delivery system and method of preparation
10/23/1991EP0453390A1 Process for the preparation of ground cereal based foods and food products obtained thereby
10/23/1991EP0453316A1 Process for preparation of microcapsules
10/23/1991EP0452982A2 Method for controlling puffing of a starch-containing snack food product and fried snack product
10/23/1991EP0452847A2 Use of a hypoallergenic wheat preparation for preparing a processed food for a person afflicted with food allergies to wheat
10/23/1991EP0452528A1 Method of and device for making meat-cake
10/23/1991CN1055558A Prepn. of rapidly soluble granular sauce or vinegar
10/23/1991CN1055546A Natural edible red pigment and its production technology
10/23/1991CN1055469A Preparation of poultry meat with ginseng
10/23/1991CN1055468A Production method of dried mutton
10/23/1991CN1055467A Process of producing instant rice by adding additive
10/23/1991CN1055466A Metallic salt method for extracting pectin
10/23/1991CN1055465A Enzymolysis for producing poultry hydrolysate
10/22/1991WO1991015971A1 Method and apparatus for expanding a foodstuff with microwaves
10/22/1991US5059622 Method for reducing blood pressure levels in hypertensive persons
10/22/1991US5059445 Process for producing freeze dried meat
10/22/1991US5059444 Method of producing meat products
10/22/1991US5059443 Dietetics
10/22/1991US5059442 Primary amide esters as low calorie fat mimetics
10/22/1991US5059441 Method for making molded products
10/22/1991US5059439 Low temperature extrusion process for quick cooking pasta products
10/22/1991US5059438 Compositions and methods for inhibiting browning in foods using resorcinol derivatives
10/22/1991US5059437 Color-stabilized paprika pigment compositions and foods colored therewith having increased resistance to oxidative color fading
10/22/1991US5059435 Process for making a starch coated potato product
10/22/1991US5059433 Filling flour and water dough casing, allowing moisture to move from the dough into the filler and drying to dehydrate
10/22/1991US5059428 Synergistic sweetening compositions containing polydextrose and a chlorodeoxysurgar and methods for preparing same
10/22/1991US5059416 Zinc compound delivery system with improved taste and texture
10/22/1991US5059151 Method and apparatus for opening a mollusk
10/22/1991US5058494 Apparatus for processing bean curd
10/22/1991CA2062725A1 Method and apparatus for expanding a foodstuff with microwaves
10/22/1991CA2040820A1 Fat-based food products
10/22/1991CA1290972C Method of providing shelf stable liquid food products
10/22/1991CA1290971C Modified plant fiber additive for food formulations
10/21/1991CA2401776A1 Plants and tubers expressing patatin and adp-clucose-pyrophosphorylase sequences
10/20/1991CA2040684A1 Process for the preparation of ground cereal based foods and food products obtained thereby
10/17/1991WO1991015548A1 Aqueous maltodextrin and cellulosic polymer film coatings
10/17/1991WO1991015517A1 Pectin-containing product and method for producing same
10/17/1991WO1991015234A1 Recombinant bile salt activated lipases
10/17/1991WO1991015127A1 High-protein high-viscosity alimentary food composition
10/17/1991WO1991012730A3 Recovery of protein, protein isolate and/or starch from cereal grains
10/17/1991WO1991011916A3 Bifidus-containing salted foodstuffs
10/17/1991DE4012075A1 Device for heating foodstuffs - has liquid heating medium such as cooking oil heated by halogen source radiating at wavelength between 0.3 and 3 microns
10/16/1991EP0452273A1 Combination of formate esters and pepper-like constituents as an orally-consumable chloroform substitute
10/16/1991EP0452262A2 Reduced calorie pressed tablet with improved mouthfeel
10/16/1991EP0451491A2 Barrier coating for food products
10/16/1991EP0451436A2 Method of curing and preventing obesity by alpha-amylase inhibitor
10/16/1991EP0382820A4 Flavor delivery system for fat free foods
10/16/1991CN2086525U Pressure cooker with limitary, even and instantaneous expansion property
10/16/1991CN1055294A Encasing effective material with starch
10/16/1991CN1055292A Encapsulated flavor with bioadhesive character in pressed mints and confections
10/16/1991CN1055287A Manufacturing method of garlic juice
10/16/1991CN1055286A Processing method of soya lecithin particle food
10/16/1991CN1055285A Multiple encapsulated flavor delivery system and method of preparation
10/15/1991USRE33719 Sweetened edible formulations
10/15/1991US5058192 Method of and apparatus for preparing foods by utilizing electric heating
10/15/1991US5057424 Flavor composition and method
10/15/1991US5057334 Process for recovery of cellulose
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