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)
10/1990
10/31/1990CN1046574A Treatment of fbaric with perfume/cyclodextrin complexes
10/31/1990CN1046448A Preparative process of puffed serial food
10/31/1990CN1046447A Manufacture method of instant maize gruel
10/31/1990CN1046446A Manufacturing process of zizyphus vulgaris jam
10/31/1990CN1046442A Roasting technique of activated ionic calcium
10/30/1990US4966783 Flavoring icecream or other dairy products
10/30/1990US4966781 Method of making a food product
10/30/1990US4966779 Stable, water miscible emulsion comprising a fat-soluble vitamin
10/30/1990US4966172 Flavor compositions and tobacco products containing 3,5,5,6,8,8-hexamethyl-1,2,3,4,5,6,7,8-octahydro-2-naphthalenone
10/30/1990US4965910 Encased product and method and apparatus for encasing same
10/28/1990CA2053281A1 Fatty product and a process for the production of same
10/27/1990CA2015149A1 Isoamylase-treated breakfast cereal and preparation process
10/25/1990DE3912896A1 Coated food products - have coating of dry potato and flour with particulate coating on top
10/24/1990EP0393870A1 Cereal food product for hot and cold usages
10/24/1990EP0393850A2 Process for producing kappa-casein glycomacropeptides
10/24/1990EP0393361A1 Foodstuff comprising several components with a protective layer, process and composition for its preparation
10/24/1990EP0393339A2 Preparation of pre-caseinates, and use
10/24/1990EP0393106A1 Novel macromolecular complexes of vegetable origin, process for preparing them and their use as hypocholesterolemic agents.
10/24/1990EP0238542B1 Process for preparing readily reconstituted frozen comestibles and frozen comestibles produced thereby
10/24/1990CN1046267A Method for processing multi-taste sauce
10/24/1990CN1046262A Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
10/24/1990CN1010080B Method and device for drying fuzhu while evaporating to film
10/24/1990CN1010079B Enriched rice or barley and its prodn.
10/24/1990CN1010078B Inverse osmosis method for preparing art food
10/23/1990US4965354 Process for producing a condensed polysaccharide
10/23/1990US4965085 Preparation of a seasoning
10/23/1990US4965082 Method for making alimentary paste or pasta products without the conventional drying step
10/23/1990US4965081 Starches, maltodextrin, pregelatinized starches
10/23/1990US4965079 Acidified milk product of creamy consistency and process for making
10/21/1990WO1990012579A1 The use of non-absorbable synthetic sulfated polysaccharides to decrease cholesterol absorption
10/18/1990WO1991011922A1 A device for the hygienical treatment of forage and similar
10/18/1990WO1990012513A1 Color system for use with foods
10/18/1990WO1990012080A1 Short-chain triglycerides
10/18/1990WO1990011695A1 Novel n-(sulfomethyl)-n'-arylureas
10/18/1990WO1990011694A1 Process for producing shaped food
10/18/1990WO1990011691A1 Apparatus and process for marinating foodstuffs
10/18/1990CA2051640A1 Short-chain triglycerides
10/17/1990EP0392798A2 Partially digestible sucrose esters as low calorie fat mimetics
10/17/1990EP0392619A2 Malodors reduction
10/17/1990EP0392608A2 Solid consumer product compositions containing small particle cyclodextrin complexes
10/17/1990EP0392607A1 Treatment of fabric with perfume/cyclodextrin complexes
10/17/1990EP0392606A1 Treatment of fabric with perfume/cyclodextrin complexes
10/17/1990EP0392402A2 Process and material for preparing pasta
10/17/1990EP0392119A2 Oil-impervious, water retaining silicon oxide derivative-containing food articles and process for preparing same
10/17/1990EP0392016A1 Keepable truffles and method of producing same
10/17/1990EP0392006A1 Method of making a free-flowing spray-dried edible powder comprising an oil.
10/17/1990CN1046173A Manufacturing method of edible brown pigment
10/17/1990CN1046087A Manufacturing method of egg powder of turtle egg and related eggs
10/17/1990CN1010020B Preparation of pectine by molecular sieve method
10/16/1990US4963708 Microwave cooking apparatus
10/16/1990US4963387 Salt substitute and foodstuffs containing same
10/16/1990US4963386 Complex linked ester low calorie fat mimetics
10/16/1990US4963385 Chelating compounds with raffinose, trehalose or sorbitol as preservatives for fish oils
10/16/1990US4963384 Process for producing bifidogenic infant and dietetic foods reduced in antigenicity
10/16/1990US4963383 Process for producing konjak jelly
10/16/1990US4963382 Reduced calorie D-aldohexose monosaccharides
10/16/1990US4963380 Beverages containing fish oils stabilized with fructose
10/16/1990US4963378 Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust
10/16/1990US4963376 Food coating compositions and methods for their use in microwave cooking
10/16/1990US4963375 Method of controlling the baking of foods
10/16/1990US4963374 Microwave popcorn bag with unpopped kernels separator screen
10/16/1990US4963373 R-T-E cereal composition and method of preparation
10/16/1990US4963370 Process for producing proteinous material
10/16/1990US4963368 Oxidoreductase enzyme stabilized highly unsaturated fatty acids and derivatives of such acids
10/16/1990US4963193 Adjustment of organoleptic properties
10/16/1990US4962698 Apparatus for refining oils or fats
10/16/1990CA1275195C Starch snack food and process
10/11/1990DE3911594A1 Garlic preparation
10/11/1990DE3910761A1 Composition for atopy prophylaxis
10/11/1990CA2012707A1 Partially digestible sucrose esters as low calorie fat mimetics
10/10/1990EP0391886A1 Food or feed additive
10/10/1990EP0391492A1 Wormscrew device for massaging pieces of meat
10/10/1990EP0391318A1 Ion water for production of foods and beverages
10/10/1990EP0391218A2 Agent for the atopy prophylaxis
10/10/1990EP0390960A1 Extruded gelled products
10/10/1990EP0390887A1 Energy substrate containing hydroxy carboxylic acid
10/10/1990EP0370062A4 Flavor composition and method
10/10/1990EP0331677B1 Tool holder for a curing machine, and combination of tools for application in such a holder
10/10/1990CN1045982A Glucomannan composition and coagulation method
10/10/1990CN1045922A Nutrition composition
10/10/1990CN1045915A Method for the prepn. of poultry products
10/10/1990CN1045914A Prepn. method for ham powder
10/10/1990CN1045909A Improved alitame stability using hydrogenated starch hydrolysate syrups
10/10/1990CN1009900B Mfg. process for compound vegetative protein milk powder
10/09/1990US4962094 Glucan dietary additives
10/09/1990US4961953 Fat emulating protein products and process
10/09/1990US4961949 Method of producing a coiled food product
10/09/1990US4961943 Process of preparing cereal-coated dried fruit
10/09/1990US4961940 Coated foodstuff
10/09/1990CA1275044A1 Method of passive immunization of mammals using avian and/or bovid antibody and compositions for same
10/09/1990CA1275004A1 Structured food products and process
10/05/1990CA2013752A1 Wormscrew device for massaging pieces of meat
10/04/1990WO1990011696A1 Reducing post-prandial plasma large neutral amino acid concentrations
10/04/1990WO1990011363A1 Polysaccharide compositions
10/04/1990WO1990011024A1 Nutritious composition
10/04/1990WO1990011023A1 Additive for food and fodder
10/04/1990WO1990011018A1 Improved alitame stability using hydrogenated starch hydrolysate syrups
10/04/1990WO1990011017A1 A moderated spun fibrous system and method of manuacture
10/04/1990WO1990007859A3 Method of controlling release of sucralose in chewing gum and gum produced thereby
10/04/1990DE3910325A1 Use of frying sausage meat
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