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)
04/1982
04/15/1982WO1982001118A1 Method and apparatus for removing fats from fried foods and resulting product
04/14/1982EP0049695A1 Meat replacement products, process for the preparation of meat replacement products, and meat products comprising such meat replacement products
04/13/1982US4324809 Flavoring with α, β-unsaturated aldehydes
04/13/1982US4324806 Method for the softening of tough mushrooms
04/13/1982US4324729 Novel acetylenic compounds useful as starting materials for preparing an alicyclic ketone
04/13/1982CA1121651A1 2,5-dialkyl dihydrofuranones and 2,4,5-trialkyl dihydrofuranones, mixtures of same and organoleptic uses thereof
04/13/1982CA1121650A1 Smoke flavored hydrophilic liquid concentrate and process of producing same
04/13/1982CA1121649A1 Starch for instant pudding
04/07/1982EP0049056A2 Dried albedo clouding agent and process therefor
04/07/1982EP0048818A1 Decholesterisation of egg-yolk
04/06/1982US4323587 Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
04/06/1982US4323585 Circulating air
04/06/1982US4323583 Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
03/1982
03/31/1982EP0048703A1 Method and installation for roasting and grilling a piece of skin-covered meat such as poultry and particularly chicken
03/31/1982EP0048616A1 Blends of cellulase-free xanthan gum and cellulosics
03/31/1982EP0048545A2 1-Ethoxy ethyl acetate and uses thereof for augmenting or enhancing the aroma or taste of consumable materials
03/30/1982US4322407 Electrolyte drink
03/30/1982US4321862 Method and apparatus for treating foodstuffs with liquid
03/30/1982CA1120938A1 Process for the preparation of damascenone
03/30/1982CA1120779A1 Process for improving the properties of meals and flours of oily seeds
03/30/1982CA1120777A1 Alpha,beta-unsaturated aldehydes and use of same as flavouring ingredients
03/30/1982CA1120775A1 Process for the preparation of a hydrolysed product from whole corn, and such a product
03/30/1982CA1120773A1 Process for producing an ambient stable, starch- containing concentrate
03/30/1982CA1120771A1 Method for preparing fried vegetables
03/24/1982EP0048123A1 Gelled algin emulsions
03/24/1982EP0048051A1 Dipeptide sweetener
03/24/1982EP0047801A2 Method of preparing albumin rich foodstuff raw materials
03/23/1982US4321279 Buttered table syrup in polyolefin bottle
03/23/1982US4320772 Methyl substituted oxobicyclo-4,4,0-decane derivatives, process for preparing same and organoleptic uses thereof
03/23/1982CA1120314A1 Treatment of proteinaceous materials with anhydrous ammonia gas
03/23/1982CA1120313A1 Sweetening compositions containing peptide sweeteners and a method for their manufacture
03/23/1982CA1120311A1 Meat product
03/23/1982CA1120309A1 Food product and process
03/16/1982US4320153 Method for producing refrigerated ground flesh of fish of high elasticity
03/16/1982US4320152 Process for preparing a minced meat product
03/16/1982US4320116 Foodstuffs, animal feeding stuffs and pharmaceutical preparations containing an antibacterial system
03/16/1982US4320050 Process for selectively extracting dyestuffs contained in cyanophyceae algae, the so-extracted dyestuffs and their use, particularly in foodstuffs
03/16/1982US4320009 Processed anthocyanin pigment extracts
03/16/1982US4319586 Uses of hexenol derivatives in augementing or enhancing the aroma or taste of smoking tobacco compositions and smoking tobacco articles
03/16/1982CA1119880A1 Maltulose-containing syrups and process for making same
03/16/1982CA1119879A1 Method of producing minced fish meat
03/16/1982CA1119876A1 Edible product and method and apparatus for making the same
03/16/1982CA1119793A1 Suspension of entrapped hydrolytic flavor oil in non-confined hydrophobic flavor oil
03/16/1982CA1119781A1 Method and apparatus for solid-liquid extraction steps
03/09/1982USRE30880 Low D.E. starch conversion products
03/09/1982US4319036 Carboalkoxy alkyl norbornanes and process for preparing same
03/09/1982US4318934 Flavoring with branched chain olefinic alcohols
03/09/1982US4318933 Method for debittering soybeans
03/09/1982US4318900 Alicyclic amides having a physiological cooling effect
03/09/1982CA1119456A1 Replacement of non-fat dry milk and egg albumen in food compositions
03/09/1982CA1119454A1 Dry powdered non-dairy food composition containing liquid fat
03/09/1982CA1119453A1 Color plating process and product
03/03/1982EP0046639A1 Comminuted meats production thereof and binders therefor
03/02/1982US4317842 Preparing frozen par-fried potato strips
03/02/1982US4317838 Dusting a syrup coating
03/02/1982CA1119167A1 Wheat-based lipoprotein complexes and methods of making and using same
03/02/1982CA1119124A1 Treatment of comminuted proteinaceous material under the influence of an electric field
02/1982
02/24/1982EP0046325A1 Method of influencing the quality, in particular the tenderness of meat of slaughtered animals by means of an electric current
02/23/1982US4316918 Products including edibles colored with polymeric red colors
02/23/1982US4316917 Stable carotenoid solutions
02/23/1982US4316847 Artificial sweetening
02/23/1982CA1118846A1 Cooking appliance with microwave concentrator
02/23/1982CA1118684A1 Encapsulation of nutrients
02/23/1982CA1118633A1 Bran based food product prepared by cooking- extruding
02/23/1982CA1118632A1 Rice cereal and process
02/17/1982EP0046072A2 Use of 1-ethoxyethyl acetate for augmenting or enhancing the aroma or taste of consumable materials
02/16/1982US4315955 Filled cream, butter-like product made therefrom and method of manufacturing them
02/16/1982US4315954 Beneficiation
02/16/1982US4315953 Process for augmenting or enhancing the aroma or taste of raspberry flavored foodstuffs using 2,6,6-trimethylcyclohexene derivatives
02/16/1982US4315950 Method for cooking hamburger patties
02/16/1982US4315949 Process for making a milk protein digestion product and foodstuffs comprising same
02/16/1982US4315947 Condiment and polyglycerol fatty acid ester
02/16/1982US4315945 For foods or chewing gum
02/16/1982US4315927 Dietary supplementation with essential metal picolinates
02/16/1982US4315911 Flavoring with mixture of acetyl diisobutylenes
02/16/1982CA1118432A1 Process for the preparation of 4-hydroxy-5-alkyl and 2,5-dialkyl-3-oxo-2h-furans
02/16/1982CA1118271A1 Cocoa flavored product and process for manufacturing same
02/16/1982CA1118269A1 Gelatin dessert composition
02/16/1982CA1118268A1 Partially dehydrated bacon
02/10/1982EP0045579A1 Proteinaceous foaming composition, a method for the production of a foamed proteinaceous product and a method for preparing a continuous surface coating on a substrate
02/10/1982EP0045522A2 Edible food containers and the method and apparatus for coating said containers
02/10/1982EP0045453A1 Alkenols (I) and process for their preparation, utilisation of (I) as fragrants and/or aromatic compounds, as well as a fragrant and/or aromatic composition containing (I)
02/10/1982EP0045317A1 Reconstitutable coconut flavor and method of production.
02/09/1982US4315041 Fatty acid monoglyceride and fat
02/09/1982US4315038 Process for preparing protein flour from brewery waste
02/09/1982US4315035 Carmel coloring pigment and a color enhancer
02/09/1982US4315034 Seed meal, foods
02/09/1982US4314915 Uses in perfumery of ether derivatives of indanes
02/09/1982US4314386 Method of meat tenderizing
02/09/1982CA1117813A1 Process for manufacturing a whole wheat food product
02/09/1982CA1117812A1 Seafood flavor
02/09/1982CA1117811A1 Sausage products having improved physical properties and method of producing the same
02/09/1982CA1117809A1 Casein-based dietetic foodstuff and process for its production
02/09/1982CA1117806A1 Combined dry-wet milling process for refining wheat
02/09/1982CA1117804A1 Color stable food containing anthocyanic pigments and bio-available vitamin c and process for its production
02/04/1982WO1982000239A1 Process for manufacturing processed meat food
02/03/1982EP0045158A1 Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein
02/02/1982US4313967 Intermediate-moisture frozen foods
02/02/1982US4313966 Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
02/02/1982US4313963 Method for tenderizing cut meat portions
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