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)
03/1991
03/08/1991CA2024088A1 Low-calorie polydextrose derivatives
03/07/1991WO1991002464A1 Method of producing pressurized rice and container for cooking the same
03/07/1991WO1991002462A1 FOODSTUFF CONTAINING aewx STARCH
03/07/1991CA2023800A1 Process for the removal of cholesterol and/or cholesterol esters from foodstuffs
03/06/1991EP0415800A1 Food block from fish meat, press mould and process for its realization
03/06/1991EP0415788A1 Acid-stabilized pasta and processes for its preparation
03/06/1991EP0415787A1 Shelf-stable rice products and processes for their production
03/06/1991EP0415720A2 Beta-glucooligosaccharide-containing composition, and method of improving intestinal flora
03/06/1991EP0415656A2 Production of sorbitol coated comestible
03/06/1991EP0415636A2 Esterified alkoxylated alkyl glycosides useful in low calorie fat-containing food compositions
03/06/1991EP0415635A1 Alkoxylated sugar and sugar alcohol esters useful as fat substitutes
03/06/1991EP0415470A2 Aminopeptidase
03/06/1991EP0415468A2 Improvements relating to spreads
03/06/1991EP0415464A2 Edible fat-containing products containing carotenoids
03/06/1991EP0415287A2 Procedure for removing cholesterol and cholesterol esters from egg-yolk
03/06/1991EP0415193A2 Finely divided suspension of cellulosic material and process for producing the same
03/06/1991EP0415174A2 Method for centering the yolk of an egg during cooking
03/06/1991EP0414945A1 An improved Shoyu (soy sauce)
03/06/1991EP0414776A1 Microfragmented ionic polysaccharide/protein complex dispersions
03/06/1991EP0414692A1 Products based on saccharose containing sweetners with high sweetening power and processes for obtaining them
03/06/1991CN2072333U Starch-swinging unit
03/06/1991CN1049609A Method for preparing royal jelly products
03/06/1991CN1049598A Nutrient composition
03/06/1991CN1049597A Fruit concentrate sweetener and process of manufacture
03/06/1991CN1049596A Processes for preparing of east black soya bean and simulated block chicken meat
03/06/1991CN1049595A Process for wall-breaking of pollen and apparatus thereof
03/06/1991CN1049593A Improved sorbitol coated comestible and method of preparation
03/06/1991CN1011856B Equipment for heat treatment of food with flow-dependent control
03/06/1991CN1011853B Method for producing fried a seasoned peanuts
03/06/1991CN1011852B Method for prodn. of wrapped and sealed food
03/06/1991CN1011851B Prepn. method of food product based on plant protein
03/05/1991US4997856 Method of producing compacted dispersable systems
03/05/1991US4997819 Pullulan, amylopectin, or dextrin
03/05/1991US4997672 Salt taste enhancer
03/05/1991US4997667 Pyridinyl compounds of N-carbamoyl-N-thiocarbamoyl- or N-amidino-glycine or beta-alanine useful as sweetening agents
03/05/1991US4997665 Dietary fibers and a process for their production
03/05/1991US4997659 Alitame stability in chewing gum by encapsulation
03/05/1991US4997488 Combined physical and chemical treatment to improve lignocellulose digestibility
03/05/1991US4996912 Apparatus for cooking frankfurters
03/05/1991US4996911 Butter dispensing unit for use with a hot air popcorn popper
03/05/1991CA1280874C Equipment for making no-beany flavour soymilk
03/02/1991WO1991003171A1 Shelf-stable rice products and processes for their production
03/02/1991WO1991003169A1 Acid stabilized pasta
03/02/1991CA2023104A1 Method for producing an imitation crabmeat product
03/01/1991WO1991003170A1 Liquid, stable nutrient containing guar seed flour for oral or parenteral administration
03/01/1991CA2039166A1 Liquid drink and tube food containing stable guar flour
03/01/1991CA2023971A1 Spreads
03/01/1991CA2023683A1 Infusion flavoring of partially - defatted nuts
02/1991
02/28/1991DE4007911A1 Muesli for diabetics - contg. dried apple, soya groats, whole wheat grain-milk protein croquettes, maize croquettes, oat flakes, wheat bran, etc.
02/28/1991CA2016955A1 Process for preparing low-fat roasted nuts
02/27/1991EP0414550A2 A salt substitute granule
02/27/1991EP0414384A2 Process for preparing neoalkyl triol triesters
02/27/1991EP0414293A2 Bakers jellies
02/27/1991EP0414290A1 Food composition
02/27/1991EP0414286A1 Food product
02/27/1991EP0414115A1 Granulates of riboflavine without excipients
02/27/1991EP0414024A1 Process for the preparation of an emulsifying agent
02/27/1991EP0414011A2 Liquid food enriched with ballast material and process for preparing it
02/27/1991EP0413913A1 Alignment apparatus with gated output for impact alignment of weighted batches of elongated objects
02/27/1991CN1049444A Production of instant dehydrated green gram extract
02/27/1991CN1049442A Encapsulated flavor delivery system and method of preparation
02/27/1991CA2023797A1 Process for the removal of cholesterol and cholesterol esters from egg yolk
02/26/1991US4996074 Tailored beta-prime stable triglyceride hardstock
02/26/1991US4996069 Process for the preparation of flavor and fragrance materials
02/26/1991US4996064 Novel foodstuff from soymilk and method for production thereof
02/26/1991US4996063 Method for making a soluble dietary fiber composition from oats
02/26/1991CA2023868A1 Salt substitute granule
02/26/1991CA2023612A1 Bakers jellies
02/21/1991WO1991001970A2 Cyclic amidocarboxy surfactants, synthesis and use thereof
02/21/1991WO1991001813A1 Method and apparatus for forming a permanent foam coating by atomization onto a substrate
02/21/1991WO1991001655A1 Process for preparing fruit nectars
02/21/1991WO1991001652A1 Aedu batter starch for deep fat fried food
02/21/1991WO1991001651A1 duh BATTER STARCH FOR DEEP FAT FRIED FOOD
02/21/1991WO1991001650A1 Vegetable foodstuff, especially for use as cold cuts as well as a production method therefor
02/21/1991WO1991001647A1 Nutritional formula
02/21/1991DE3927410A1 Flavoured food-stuff based on wheat grains - husks are removed by prolonged soaking in cold and hot water
02/21/1991CA2063412A1 Method and apparatus for forming a permanent foam coating by atomization onto a substrate
02/20/1991EP0413621A1 Method and device for the gas treatment of a product
02/20/1991EP0413605A2 Hot plate carrier
02/20/1991EP0413539A2 Flavour delivery system and its preparation
02/20/1991EP0413421A1 Monellin analog and sweetening composition containing it
02/20/1991EP0413368A1 Bread aroma, production thereof, and use of the same for the aromatisation of foodstuffs and delicacies
02/20/1991EP0413162A2 Novel cyclic acetals
02/20/1991EP0413071A1 Process for the preparation of fruits or vegetables, entire or in slices, by reduced humidity
02/20/1991EP0413053A1 Process for producing useful substance from edible basidiomycete mycelium
02/20/1991EP0413052A1 Process for producing Auricularia polytricha extract
02/20/1991CN2071433U Reaction tower for chemically removing poison from rapeseed dregs
02/20/1991CN1049332A Process for preparing neoalkyl triol triesters
02/20/1991CN1049272A Preparation method of capsule with garlic refined oil
02/20/1991CN1049271A Processing and its apparatus about a kind of instant food
02/20/1991CN1049269A Manufacturing process of streng thening fibre meals adding flour
02/19/1991WO1991002463A1 Low calorie food products having smooth, creamy, organoleptic characteristics
02/19/1991WO1991002461A1 Triglyceride-free cheese slices and methods for manufacture thereof
02/19/1991US4994490 Novel N-(sulfomethyl)-N'-arylureas
02/19/1991US4994442 Administering liquid mixtures of nutrients, nucleosides and/or nucleotides
02/19/1991US4994366 Shrimp analog forming process
02/19/1991US4994297 Method of using fast pyrolysis liquids as liquid smoke
02/19/1991US4994295 Controlled surface bubbling fabricated snack products
02/19/1991US4994294 Rotating container with spiral fins
02/19/1991US4994285 Edible body and process for preparation thereof
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