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)
09/2010
09/15/2010CN101828693A Preparation method and application of low-viscosity high-fluidity carotenoid oil suspension
09/15/2010CN101828692A Fat beef sauce
09/15/2010CN101828691A Nutrition-enriched cooked yak meat sauce and processing method thereof
09/15/2010CN101828690A Novel and mature technology for quickly producing bean paste
09/15/2010CN101828689A Noodle sauces
09/15/2010CN101828688A Production process of goose liver paste
09/15/2010CN101828687A Quantitative healthy edible salt tablet prepared by pharmaceutical preparation process
09/15/2010CN101828686A Mushroom seasoning juice and preparation method thereof
09/15/2010CN101828685A Solid state fermentation process of fermented bean curd
09/15/2010CN101828684A Preserving and storing method in preserved szechuan pickle production
09/15/2010CN101828683A Pickle jar cover capable of performing self-water replenishing by jar edge
09/15/2010CN101828682A Preparation method of broad bean puffed foods
09/15/2010CN101828681A Household bean curd machine
09/15/2010CN101828680A Intelligent micro-pressure full-automatic soybean milk machine
09/15/2010CN101828679A Soybean food and processing method thereof
09/15/2010CN101828678A Highland barley-sesame paste and preparation method thereof
09/15/2010CN101828677A Convenient rice food and manufacturing method thereof
09/15/2010CN101828676A Buckwheat instant porridge
09/15/2010CN101828675A Seaweed corn muffin
09/15/2010CN101828674A Method for producing sliced sticky crispyrice
09/15/2010CN101828673A Yellow rice pastry and making method thereof
09/15/2010CN101828672A Method for processing soft-surface noodles and noodle processing machine
09/15/2010CN101828671A Preparation method of oil pulled noodles
09/15/2010CN101828670A Production method of high protein mineral nutrient fresh rice flour
09/15/2010CN101828669A Multi-nutrition mixed rice and making method thereof
09/15/2010CN101828668A Method for preparing dietary fiber by combining enzymatic alkaline method and wet ultra-micro pulverization
09/15/2010CN101828667A Composite black grain and preparation method thereof
09/15/2010CN101828666A Composite grain and preparation method thereof
09/15/2010CN101828665A Wheat-rice composite grain and preparation method thereof
09/15/2010CN101828664A Drying technology of nutrient enriched recovery rice
09/15/2010CN101828663A Recovery pearl barley and preparation method thereof
09/15/2010CN101828662A Recovery corn kernels and preparation method thereof
09/15/2010CN101828661A Health-care food for improving moisture of skin and removing wrinkle
09/15/2010CN101828660A Health-care food for hyperglycemia patient
09/15/2010CN101828659A Balsam pear jam and preparation method thereof
09/15/2010CN101828658A Method for preparing bean curd by utilizing chitosans
09/15/2010CN101828657A Two-step ultrahigh-pressure sterilization method of liquid matter
09/15/2010CN101828656A Pollution-resistant membrane turbidity removal and cold sterilization technology of seasoning
09/15/2010CN101828593A Preparation method of composite green health food of freeze dried purslane and purslane/seaweed
09/15/2010CN101828582A Tall gastrodia tuber green biological eight-treasure noodles and method for making same
09/15/2010CN101653231B Beans Zhacai and its processing method
09/15/2010CN101530218B Freezing toast crevettes and preparing method
09/15/2010CN101297675B Industrial process for producing wheat peptide from glutelin powder by enzyme method
09/15/2010CN101283757B Nutrient soya-bean milk and its preparation method
09/15/2010CN101233884B Method for preparing bead type gynostemma pentaphylla health-care tea
09/15/2010CN101233872B Method for preparing lotus seed can capable of preventing lotus seed from deageing
09/15/2010CN101214032B Peppery toona siensis roem and preparation thereof
09/15/2010CN101181083B Method for preparing shiitake fungus-swine bone high-soup jelly
09/15/2010CN101176521B North cordyceps rice flour product and preparation method thereof
09/15/2010CN101167564B Method for processing different flavor green garlic with super-pressure
09/15/2010CN101138424B Gas jet impact puffing hogskin producing method
09/15/2010CN101129195B Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof
09/15/2010CN101125016B Method for producing high selenium and germanium beverage
09/15/2010CN101112359B Method for preparing transparent water-dispersible concentrated liquor of beta-carotin
09/15/2010CN101099559B Flavoring and its preparing method
09/15/2010CN101049150B Edible nourishment health care potassium salt with extensive use
09/15/2010CN101028076B Production of Ginseng bean nutrient dried rice vermicelli
09/15/2010CN101011148B Food made of pine mushroom and wood frog oil
09/15/2010CN101002857B Traditional Chinese medicine composition, and its use
09/14/2010US7795296 Artificial sweenening for food, beverages
09/14/2010US7795240 Nonreducing beta-glucan derivative
09/14/2010US7795204 supplementing the diet of an athlete with substances which increase the concentration of nitric oxide (NO) or increase its half life in the body, in combination with a source of amino acids, may provide surprising enhancement of an athlete's muscle
09/14/2010US7794999 Carnobacterium piscicola CB1, CB2, and CB3
09/14/2010US7794836 Protecting oxidation and hydrolysis sensitive chemicals or biologicals such as those used in the food, pharmaceutical, nutraceutical, cosmetics, consumer products, personal care, agrochemical, and chemical industries; e.g. any polymer or biopolymer e.g. gelatin mixed with a structuring agent, kaolin clay
09/14/2010US7794774 instant oatmeal; contains acid-stable milk protein comprising stabilizer, milk protein, food grade acid such as lactic, citric, malic, fumaric acid; storage stability
09/14/2010US7794769 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose
09/14/2010US7794768 2-butenamide, N-[(2E)-3,7-dimethyl-2,6-octadienyl]-, having sweet, salt or umami taste enhancement; foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup; reduce MSG or salt levels in foodstuffs
09/14/2010US7794767 such as 3-hydroxy-3-methyl -2,4-nonanedione which imparts flavor notes of green tea and creamy/fatty type; improved mouthfeel effect
09/14/2010US7794766 mixing oil with absorption lowering amount of modified starch (with alkenyl cyclic dicarboxylic acid anhydride); improved taste, texture, appearance
09/14/2010US7794765 Method and apparatus for cooking low fat french fries
09/14/2010US7794764 Processing base energy food component at a temperature and shear sufficient to form homogeneous base energy food matrix; mixing process sensitive component with at a temperature and shear that does not deleteriously effect component
09/14/2010US7794746 Nutrient mixture containing oligosaccharides; therapy for inflammatory bowel disorders
09/14/2010US7794745 Mixture of glucans and sterols
09/14/2010US7794744 Nutritional modules
09/14/2010CA2553253C Method for making a dual-textured food substrate having large seasoning bits
09/14/2010CA2482989C Sugar-free hard coatings prepared from liquid maltitol comprising dp4+ fraction
09/14/2010CA2449905C Bake type aromatising compositions
09/14/2010CA2438876C Novel carotenoid esters
09/14/2010CA2423691C Process for producing .gamma.-hydroxyamino acid derivatives and monatins
09/14/2010CA2416990C Nutritional composition
09/14/2010CA2371185C Branched glucose soluble polymers and method for the production thereof
09/14/2010CA2311983C Refrigerator-stable, non-dairy foam
09/14/2010CA2302654C Extrusion die
09/13/2010CA2656930A1 Method of ensuring safety of food products
09/10/2010WO2010102261A1 A method and system for digital narrowband, wavelength specific cooking, curing, food preparation, and processing
09/10/2010WO2010101268A1 Instant dry noodles and method for producing same
09/10/2010WO2010101175A1 Freeze-dried microbial cell powder and method for producing same
09/10/2010WO2010101143A1 Beverage having milk flavor
09/10/2010WO2010100933A1 Anti-obesity agent and diabetes-ameliorating agent
09/10/2010WO2010100669A1 Process and plant for the production of lycopene from rejects of tomato processing
09/10/2010WO2010100624A1 Seasoning blend
09/10/2010WO2010100589A1 Taste modifying compound
09/10/2010WO2010100370A1 Vegetable milk granulated powder, method for producing vegetable milk, and uses thereof
09/10/2010WO2010100369A1 Granulated powder containing vegetable proteins and maltodextrins, method for producing same, and uses thereof
09/10/2010WO2010100368A1 Granulated powder containing vegetable proteins and fibres, method for producing same, and use thereof
09/10/2010WO2010100263A2 Low fat content chip-like cereal snack
09/10/2010WO2010100233A1 Method for producing solutions of astaxanthin derivatives
09/10/2010WO2010100232A2 Formulation of astaxanthin derivatives and use thereof iii
09/10/2010WO2010100229A1 Powdered compositions of astaxanthin derivatives ii
09/10/2010WO2010100228A1 Powdery composition of astaxanthin derivatives i
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