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)
03/2010
03/17/2010CN101669629A Natural plant type functional health-care sports drink and manufacturing method thereof
03/17/2010CN101669628A Weight reducing health vinegar
03/17/2010CN101669627A Recombinant fruit source sugar and industrial equipment thereof
03/17/2010CN101669626A Composite health care plant protein series beverage
03/17/2010CN101669625A Liqueur-filled candy with dormitive Chinese medicinal health wine
03/17/2010CN101669624A Chinese medicinal assorted Chinese herbal tea with function of improving woman anemia and preparation method thereof
03/17/2010CN101669623A Beverage or oral liquid suitable for diabetes mellitus patients and preparation method thereof
03/17/2010CN101669622A Grosvenor momordica preparation, grosvenor momordica drink containing preparation and preparation method thereof
03/17/2010CN101669621A Natural color-preserving reducing agent for sausage casing
03/17/2010CN101669620A Method for preparing fresh chilli sauce
03/17/2010CN101669619A Method for preparing sweet-potato egg catsup
03/17/2010CN101669618A Lobster sauce flavor type burdock sauce
03/17/2010CN101669617A Natural beef flavor
03/17/2010CN101669616A Pork flavor essence
03/17/2010CN101669615A Preparation method of non-animal derived high-nitrogen powdered chicken essence
03/17/2010CN101669614A Non-animal derived high-nitrogen powdered chicken essence
03/17/2010CN101669613A Beef flavor essence prepared by extrusion technology
03/17/2010CN101669612A Method for preparing essence by employing extrusion technology
03/17/2010CN101669611A Szechwon tangshen root and adenophora root health flavorand preparation method thereof
03/17/2010CN101669610A Method for manufacturing moisture-free granular flavoring
03/17/2010CN101669609A Process for producing pickled mustard tuber by low-salt fermentation
03/17/2010CN101669608A New technique for vacuum freezing and frying color potato chips and color sweet potato chips
03/17/2010CN101669607A Potato instant noodle
03/17/2010CN101669606A Lotus root sheet jelly
03/17/2010CN101669605A Process for freezing and frying fruit slices in vacuum
03/17/2010CN101669604A Food containing seeds of leguminous plant
03/17/2010CN101669603A Method for manufacturing celery bean product
03/17/2010CN101669602A Instant convenient rice and preparation method thereof
03/17/2010CN101669601A Holothurian eight treasure congee and preparation method thereof
03/17/2010CN101669600A Automatic dough rounding machine of glutinous rice balls
03/17/2010CN101669599A Processing method of instant fresh-keeping and healthcare rice flour
03/17/2010CN101669598A Mushroom fine dried noodles and preparation method thereof
03/17/2010CN101669597A Special flour for food with high bulkiness and low oil content as well as manufacture method and application
03/17/2010CN101669596A Royal jelly honey milk
03/17/2010CN101669595A Endowing flavor sustained-release jelly powder and preparation method thereof
03/17/2010CN101669594A Method for removing lead in ginkgo biloba extract (GBE)
03/17/2010CN101669564A Unsweetened cookies and manufacturing method thereof
03/17/2010CN101669563A Method for preparing konjak weight-losing fondant
03/17/2010CN101669562A Unsweetened chocolates and method for manufacturing same
03/17/2010CN101669560A lily tea
03/17/2010CN101669557A Method for preparing heat-clearing and detoxifying herbal tea
03/17/2010CN101669556A Method for preparing blueberry green-tea granule
03/17/2010CN101669555A Formula and making method of tea juice magnetized plant drinking water
03/17/2010CN101669552A Seasoning oil containing sesame oil, natural essential oil and oleoresin
03/17/2010CN101669549A Method for preparing milk tea capable of preventing and curing neurasthenic
03/17/2010CN101669542A Method for manufacturing chocolate red jujube composite yoghourt
03/17/2010CN101669538A Instant pita bread soaked in lamb soup
03/17/2010CN101669536A Unsweetened egg rolls and manufacturing method thereof
03/17/2010CN101669533A Fig noodles and preparation method thereof
03/17/2010CN100593978C Health food for pregnant woman contaning pearl shell as primary component and its preparing process
03/17/2010CN100593977C Process for producing instant oat powder and oat complete powder by microwave
03/17/2010CN100593976C Nutrient jelly containing ground jew's-ear, and its production method
03/16/2010US7678930 Process for decreasing the amount of cholesterol in a marine oil using a volatile working fluid
03/16/2010US7678925 Processes of producing glutamic acid compounds and production intermediates therefore and novel intermediate for the processes
03/16/2010US7678833 Method to increase the bioavailability of cysteine
03/16/2010US7678777 increase a person immunity by oral administering a mixture including a dextran, promoting the cell growth and colonizing in the intestine of a subject without supplying L. casei subsp. casei at all times
03/16/2010US7678553 Selection and use of lactic acid bacteria for reducing inflammation caused by Helicobacter
03/16/2010US7678407 Processes for making chocolate
03/16/2010US7678406 Low energy-dense product that is nutritionally complete; dietetics; obesity'nutrients; a feed having a bulk density of <15 lb/ft3, a carbohydrate source cereal starch, pregelatinized starch having long chain amylose starch, and a high amylose starch
03/16/2010US7678405 Oil-in-water type emulsion comprising vegetable sterols
03/16/2010US7678404 obtained by dissolving ubiquinone in oils or fats under heating, and adding the mixture to foods
03/16/2010US7678403 Rice milk having a sweet taste, less pulpy, water-soluble, good texture made from unbroken whole grain rice; deactivating lipases, wet milling at low temperatures below that of starch gelation and protein denaturing to a become a slurry of free fat, ptotein fiber and starch; antiagglomerants
03/16/2010US7678402 Bone-shaped raw hide having many closely spaced perforations cut through in intersecting rows to create a cross-hatching pattern; defining small sections that break off individually to protect the dog from choking; food safety
03/16/2010US7678399 Phytosterol containing deep-fried foods and methods with health promoting characteristics
03/16/2010US7678397 Edible dissolving gelatin strips
03/16/2010US7678392 Colour reduction in canola protein isolate
03/16/2010US7678387 Pharmaceutical, compressible, tableting and lubricating materials; caplet with a diameter and length from 1 to 7 millimeters
03/16/2010US7678370 Methods of preventing peritonitis by administering lactic acid bacterium
03/16/2010US7677165 Food storage device
03/16/2010US7677163 Cooking device with a cooking chamber outlet
03/16/2010US7677162 High temperature, oil saving, rapid cook fryer system
03/16/2010US7677161 Steam oven
03/16/2010CA2576734C Use of alk 5 inhibitors to modulate or inhibit myostatin activity leading to increased lean tissue accretion in animals
03/16/2010CA2467695C Isomaltooligosaccharides from leuconostoc as neutraceuticals
03/16/2010CA2459981C For producing biologically active products
03/16/2010CA2402422C Food fortified with iron
03/11/2010WO2010028003A1 French fry parfry oil for reduced freezer clumping
03/11/2010WO2010027969A1 Method of modifying flavour experience of a comestible by aroma delivery on the packaging thereof and comestible resulting therefrom
03/11/2010WO2010027788A1 Aquaculture feed, products, and methods comprising beneficial fatty acids
03/11/2010WO2010027572A2 Reducing cholesterol levels with combined use of querceting and statin
03/11/2010WO2010027259A1 Nutritional compositions with coated lipid globules
03/11/2010WO2010027258A1 Nutritional compositions with lipid globules with a core comprising vegetable lipids and a coating comprising phospholipids or polar lipids
03/11/2010WO2010027014A1 Method for improving absorption of s-adenosyl-l-methionine, and composition having improved s-adenosyl-l-methionine absorption
03/11/2010WO2010026946A1 Flavor improving agent
03/11/2010WO2010026231A1 Oil composition for the preparation of oil containing food products
03/11/2010WO2010026171A1 Method for controlling product characteristics in the manufacture of meat products
03/11/2010WO2010026136A1 Beverages comprising potassium
03/11/2010WO2010026003A1 Flavan-3-ol containing foodstuffs
03/11/2010WO2010025796A1 Tabletting of ervthritol
03/11/2010WO2010025609A1 A laver dehydrating device
03/11/2010WO2010025605A1 Nanometer functional health food and processing method thereof
03/11/2010WO2010025589A1 Long acting curcumine derivates and preparation method thereof
03/11/2010WO2009131939A3 Lipid-containing compositions and methods of use thereof
03/11/2010WO2009118726A3 Oral combination of vitamins
03/11/2010US20100064391 Methods and Means for Producing Starch Having at Least One Altered Characteristic
03/11/2010US20100063163 Extract Solution Comprising a B-Cryptoxanthin Component and Food and Drink Soaps
03/11/2010US20100063149 Food composition for binding acetaldehyde in mouth and in digestive track, and method for the preparation of the composition
03/11/2010US20100063000 Food containing glycogen and use thereof
03/11/2010US20100062141 Sterile sucralose solution without preservatives
03/11/2010US20100062140 Dry powder seasoning and manufacturing method and apparatus for the same
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