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)
10/1989
10/11/1989EP0335982A1 Gelatin composition
10/11/1989EP0335925A1 Process for manufacturing milled corn products and corn mill
10/11/1989EP0335889A1 Improved reconstituted meat product.
10/11/1989CN1036187A Tubular packaging film for filling worked foodstuff
10/11/1989CN1036126A Method and device for soya bean milk prodn.
10/10/1989US4873112 Blend of hydrolyzed starch and a fruit juice or fruit syrup concentrate of soluble solids; enhanced nutritiona value
10/10/1989US4873110 Extruding to pellets, drying, rehydrating, flaking and toasting; storage stability
10/10/1989US4873108 Gel-filtration over porous, crosslinked dextran and elution
10/10/1989US4873107 Air impingement tunnel oven apparatus
10/10/1989US4873101 Which is radiation transparent and contains hydrophobic microfiber blends of polypropylene and polymethylpentene
10/10/1989US4873099 Edible food product and package
10/10/1989US4873096 Simulated egg treats for pets
10/10/1989US4873093 Starch snack foods and process
10/10/1989US4873085 Spun fibrous cosmetic and method of use
10/10/1989CA1262213A1 Process for preparing low-fat nuts
10/05/1989WO1989009288A1 A method for preparing a mixture of saccharides
10/05/1989WO1989009287A1 Products based on saccharose containing sweetners with high sweetening power and processes for obtaining them
10/05/1989WO1989008992A1 Quality improving agent for use in refrigerated fish paste and method of producing fish paste by use of same
10/05/1989WO1989008988A1 Dairy food substitute
10/04/1989EP0335852A1 Saccharose-based products containing strong sweeteners, and processes for making the same
10/04/1989EP0335265A2 Process for the preparation of a natural sweetening agent derived from stevia rebaudiana
10/04/1989EP0334919A1 Roll mill for manufacturing milled corn products
10/04/1989EP0294434A4 Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby.
10/04/1989CN1036035A Pretreatment method of seed yeast for brewing industry
10/03/1989US4871840 Heterogeneous multiple-branched cyclodextrin and method for the preparation thereof
10/03/1989US4871776 2,5-anhydro-1,6-dihalo-1,6-dideoxy-D-mannitol
10/03/1989US4871768 Dietary supplement utilizing ω-3/medium chain trigylceride mixtures
10/03/1989US4871575 Containing rice flour which has been neutralized and hydrolyzed with a proteolytic enzyme
10/03/1989US4871574 Acid hydrolysis to oligosaccharides, fructose
10/03/1989US4871572 Replacement of mung bean starch by modified potato and sweet potato starch in oriental noodles
10/03/1989US4871571 Dietetic foodstuff containing low calorie bulking agent
10/03/1989US4871570 Foodstuffs containing hydrobenzene organic acids as sweetness modifying agents
10/03/1989US4871567 Blending cooked whole and crushed beans
10/03/1989US4871566 The free flowing, solid particles for use in baked goods; shelf stable; materials handling
10/03/1989US4871564 Injection of carrier oil; mixing to form uniform dispersion
10/03/1989US4871561 Method for salting meat
10/03/1989US4871560 Gelling waste fish particles for use as a natural binder in a molded frozen fish product
10/03/1989US4871558 Nonbreaking, high melting; sausages
10/03/1989US4871557 Compressed flakes of fiber of specific particle size
10/03/1989US4871556 Inhibition of warmed-over flavor and preserving of uncured meat containing materials
10/03/1989US4871554 Calcium fortified food product
10/03/1989US4871551 Pigmentation supplements for animal feed compositions
10/03/1989US4871550 Amino acids, electrolytes, carbohydrates, vitamins, minerals, trace elements, flavoring; dissolvable, palatable, reproducible
10/03/1989US4871539 Biodeodorizer and process for preparing same
09/1989
09/27/1989EP0334617A2 Sweetener compositions
09/27/1989EP0334466A1 A method of manufacturing jelly products having fibrous texture
09/27/1989EP0334461A2 Process and apparatus for producing bean curd
09/27/1989EP0334407A1 Method of preparing a solid composition of lactulose
09/27/1989EP0334057A2 Process for preparing soybean milk
09/27/1989EP0333886A1 Coated foodstuff
09/27/1989EP0333858A1 Food for controlling calorie intake
09/27/1989EP0333847A1 Oxygen removal
09/27/1989EP0333778A1 Composition and method for preparing pizza dough
09/27/1989CN2044798U Popcorn apparatus
09/27/1989CN1035760A Method of providing shelf stable liquid food products
09/27/1989CN1035759A Production process of almond beverage
09/27/1989CN1035757A Shaped foods of fish or meat and production thereof
09/26/1989US4870190 Intermediates for artificial sweeteners
09/26/1989US4870022 Apparatus and method for producing miso
09/26/1989US4869920 Process for preparing surimi products
09/26/1989US4869918 Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products
09/26/1989US4869917 Maltodextrin-encapsulated dry fat emulsion
09/26/1989US4869916 Blends of high acyl gellan gum with starch
09/26/1989US4869915 Whipped oily flavor
09/26/1989US4869913 Dietetics
09/26/1989US4869911 Food processing
09/26/1989US4869785 Steam distillation apparatus
09/26/1989US4869164 Tofu making apparatus
09/26/1989US4869160 Apparatus for the fast cooking of pasta and the like
09/26/1989EP0316373A4 Food cooking oven with duct fingers and method.
09/26/1989CA1262012A1 L-aminodicarboxylic acid amides of alkoxyalkylamines
09/26/1989CA1261673A1 Apparatus for the heat treatment of meals
09/26/1989CA1260775A1 Agglomeration
09/26/1989CA1260756A2 Process for the production of flavor enhancing seasonings
09/26/1989CA1260390A1 Anti bacterial food compositions for animals and process for preparing them
09/26/1989CA1260312A1 Process for the preparation of potato chips, and chips thus produced
09/26/1989CA1259849A1 Continuous process apparatus and method for cooking cereal grains
09/21/1989WO1989008406A1 Process for converting moist meat products into a dry powder
09/21/1989WO1989008405A1 Nutrient composition and method for the preparation thereof
09/21/1989WO1989008404A1 Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained
09/21/1989WO1989008148A3 Process for preparing aqueous suspensions or slurries from cellulose microfibrils, cellulose microfibril aqueous suspension or slurry and its use
09/21/1989DE3907842A1 Neue verwendung von nukleotiden, nukleosiden und nukleobasen New use of nucleotide nucleoside and nucleobase
09/20/1989EP0333548A1 Stable aqueous emulsions of essential oils
09/20/1989EP0333528A1 Use in the food industry of micro-organisms expressing transglutaminase genes for structuring protein-containing mixtures
09/20/1989EP0333510A2 Dual textured food piece of enhanced stability
09/20/1989EP0333342A1 Use of the fruit of a plant of the genus Ocimum in the preparation of an obesity control agent
09/20/1989EP0333056A2 Method for inhibiting food-borne human pathogens and preventing microbial spoilage in refrigerated food using a lactobacillus
09/20/1989EP0333036A2 Separation method of alpha-L-aspartyl-L-phenylalanine methyl ester
09/20/1989CN2044408U Simple popcorn appliance
09/20/1989CN1035677A Preparation technique of "kunmi" fermented drink
09/20/1989CN1035616A Deodorant, and deodorized food, beverage and tasteable food
09/20/1989CN1035609A Production technique of boiling bean curd thread
09/20/1989CN1035608A Processing technology of mixed food with marine alga
09/19/1989US4868212 Pharmaceutical and dietary composition
09/19/1989US4868002 Process for preparing a meat jerky product
09/19/1989US4868000 Mousse product
09/19/1989US4867998 Process for manufacturing potato fibers
09/19/1989US4867996 Method of preparing green beans
09/19/1989US4867995 Rolled pouch cooking method
09/19/1989US4867994 Partially cooking, adding sauce at higher temperature, equilibration to complete cooking
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