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)
11/2010
11/30/2010US7842322 Combining said granular food with a flow agent which is cocoa powder or peanut flour in amounts that do not adversely impact said granular food
11/30/2010US7842321 Method of concentrating minor ingredient contained in oily matter obtained from plant tissue
11/30/2010US7842320 Food grade ink jet inks for printing on edible substrates
11/30/2010US7842319 Food grade colored fluids for printing on edible substrates
11/30/2010CA2435746C Food coating
11/25/2010WO2010135272A1 Methods for reducing oil uptake of fried foods
11/25/2010WO2010135240A2 Oxygen scavenging dendrimers
11/25/2010WO2010135152A1 Method of and system for wheat milling
11/25/2010WO2010135116A1 Process for preparation of high-fiber product
11/25/2010WO2010134877A1 Porous polymeric separation material
11/25/2010WO2010134810A1 Human milk fortifier with high protein and long chain poly unsaturated fatty acids for improving body adipose tissue distribution
11/25/2010WO2010134800A1 Human milk fortifier with high protein and long chain poly unsaturated fatty acids for improving body adipose tissue distribution
11/25/2010WO2010134769A2 Composition for preventing or treating irritable bowel syndrome
11/25/2010WO2010134650A1 Methods for preparing a fermented ginseng concentrate or powder
11/25/2010WO2010134597A1 Honey and method for producing the same
11/25/2010WO2010134568A1 Bitterness-suppressing agent
11/25/2010WO2010134489A1 Method for producing processed food for heating
11/25/2010WO2010134384A1 Skin function-improving composition
11/25/2010WO2010134373A1 Prophylactic and/or therapeutic agent for metabolic syndrome
11/25/2010WO2010134149A1 Method for processing caulerpa lentillifera and processed caulerpa lentillifera
11/25/2010WO2010133404A1 Prebiotic composition
11/25/2010WO2010133377A1 Fat blends and uses thereof
11/25/2010WO2010133267A1 Sucralose-containing artificial sweetener compositions
11/25/2010WO2010133084A1 Extruder screw structure with independently staged temperature controlling dual mixing zones
11/25/2010WO2010114215A3 Composition for preventing or treating obesity, dyslipidemia, fatty liver or insulin resistance syndrome, comprising camphor as an active ingredient
11/25/2010WO2010112835A3 Confectionery product
11/25/2010WO2010095872A3 Honey tablet, and apparatus and method for producing same
11/25/2010WO2010043415A3 Whey protein compositions, methods and uses
11/25/2010US20100298435 Stable Emulsions of Oils in Aqueous Solutions and Methods for Producing Same
11/25/2010US20100298274 Fat containing composition
11/25/2010US20100298261 Edible compositions for lowering cholesterol
11/25/2010US20100298242 Masking the taste of compositons containing salt
11/25/2010US20100297333 Enriched liquid food comprising soybean protein material
11/25/2010US20100297332 Process For Preparation Of High-Fiber Product
11/25/2010US20100297331 Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
11/25/2010US20100297326 Dough Composition for Frying and Method of Producing Fried Dough Composition
11/25/2010US20100297325 Egg Products Containing Microalgae
11/25/2010US20100297322 Flavour Enhancer
11/25/2010US20100297321 Barbecue Grill with Variably Positioned Food Basket
11/25/2010US20100297318 Hybrid maize with uniform concentration of anthocyanins of easy extraction and process for the extraction of anthocyanins from hybrid maize
11/25/2010US20100297316 Antimicrobial compositions for use on food products
11/25/2010US20100297306 Low trans fatty acid compositions for use in microwave popcorn compositions; methods; and, products
11/25/2010US20100297303 Unitized frozen sauce products
11/25/2010US20100297302 Process and apparatus for forming a wave chip product
11/25/2010US20100297301 Method of Producing Filling for Filled Food Product and Food Product Comprising Filling
11/25/2010US20100297298 Meal replacement beverage
11/25/2010US20100297297 Energy beverages and methods for fabrication thereof
11/25/2010US20100297296 Healthier Baked Goods Containing Microalgae
11/25/2010US20100297295 Microalgae-Based Beverages
11/25/2010US20100297292 Reduced Pigmentation Microalgae Strains and Products Therefrom
11/25/2010US20100297289 Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation
11/25/2010US20100297266 Preparations and methods for textile and or fiber surface finishing, surface finished articles prepared thereby, and uses therefor
11/25/2010US20100297261 Food Product and Fortification System Therefor
11/25/2010US20100297253 Treatment of diabetes with milk protein hydrolysate
11/25/2010US20100297236 Hybrid inducible release vehicle
11/25/2010US20100297202 Planar antenna and method of manufacturing the same
11/25/2010US20100297058 Prebiotic composition
11/25/2010US20100297038 Benzimidazole Derivatives And Their Use As Cooling Agents
11/25/2010DE202009009976U1 Plattenförmige Teigware Plate-shaped pasta
11/25/2010DE102009024666A1 Compacted, preferably pressed composition, useful for sweetening food substances, comprises a sweetener including sucralose, and a lubricant e.g. alpha-amino acid, preferably leucine
11/25/2010DE102009020780A1 Barbecue sauce consists of yoghurt, remoulade, tomato ketchup, spring onions, chive, little cucumbers and some salt, where the chive portion is increased during leaving out the spring onions
11/25/2010DE102009020514A1 Method for preparing a fish fry, comprises preparing a basic sausage meat from fish meat and ice, cooking the basic sausage meat, and adding ice, egg white lemon- and/or citric juice under continuation of the cooking process
11/25/2010CA2762958A1 Composition for preventing or treating irritable bowel syndrome
11/25/2010CA2762665A1 Prebiotic composition
11/25/2010CA2762628A1 Porous polymeric separation material
11/25/2010CA2762424A1 Method of and system for wheat milling
11/25/2010CA2762410A1 Process for preparation of high-fiber product
11/25/2010CA2761453A1 Infant feeding formulas comprising probiotic micro-organisms
11/24/2010EP2253698A1 Microemulsion
11/24/2010EP2253697A1 Method for expanding the temperature range in microemulsions using additives
11/24/2010EP2253307A1 L-Carnitin for supression of crystallisation
11/24/2010EP2253229A1 Method of producing fish paste product and enzyme preparation for fish paste products
11/24/2010EP2253228A2 Composition for controlling and improving female and male gametogenesis
11/24/2010EP2253227A1 Saltiness-strengthening agent and food or drink containing the same
11/24/2010EP2253226A1 Use of hydroxyflavone derivatives for modifying taste
11/24/2010EP2253225A1 Processed tomatoes, dry tomatoes and method of producing the same
11/24/2010EP2253221A1 Semi-finished product of edible mushrooms, method of its production and use
11/24/2010EP2253220A2 Adding an additive to a product suitable for human consumption
11/24/2010EP2253217A2 Dough composition for frying comprising water-soluble cellulose ether
11/24/2010EP2253216A2 Method of producing filling comprising water-soluble cellulose ether
11/24/2010EP2252674A1 Organic compounds
11/24/2010EP2252635A2 Carrageenan modified by ion-exchange process
11/24/2010EP2252371A1 Egg products with components recognized for reducing the levels of cholesterol in people and/or improving their health
11/24/2010EP2252370A1 Use of lipid-rich nutrition for the treatment of post-operative ileus
11/24/2010EP2252309A1 Nutritional compositions for promotion of bone growth and maintenance of bone health comprising extracts of for example rosemary or caraway
11/24/2010EP2252306A1 Novel use of probiotics
11/24/2010EP2252168A1 Method for producing salamis and sausages with low animal fat content and relevant salamis and sausages
11/24/2010EP2252167A1 High protein liquid enteral nutritional composition
11/24/2010EP2252166A1 Food product containing table salt formulation
11/24/2010EP2252165A2 Use of alternan as texturizing agent in foodstuffs and cosmetics
11/24/2010EP2252164A1 Low-viscosity fibre compositions
11/24/2010EP2252162A1 Meat analog product
11/24/2010EP2252158A1 Method of producing a bran product
11/24/2010EP2041206B8 Surface-active material and its applications
11/24/2010EP1968401B1 Functional food composition for treating allergy, natural tea using the same and the manufacturing method thereof
11/24/2010EP1874926B1 Arabinofuranosidases
11/24/2010EP1780275B1 Polypeptide having a delta 5 fatty acid unsaturating activity, polynucleotide coding for the polypeptide and use thereof
11/24/2010EP1780270B1 A detoxifizyme having activity of transforming aflatoxin and the gene encodes thereof
11/24/2010EP1549156B1 Denatured carob flour (dcf) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it
11/24/2010EP1196533B2 Improved encapsulated oil particles
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