Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23P - Shaping or working of foodstuffs, not fully covered by a single other subclass › A23P 1 - Shaping or working of foodstuffs
Patents for A23P 1 - Shaping or working of foodstuffs (16,439)
09/2003
09/25/2003US20030180428 Expansion, extrusion, pelletization
09/25/2003US20030180208 Precipitated aragonite and a process for producing it
09/24/2003EP1346650A1 Method for producing a pulpy foodstuff of low viscosity
09/24/2003EP1346649A2 Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use
09/24/2003EP1345749A1 Methods and apparatus for extruding a tubular film
09/24/2003EP1196044B1 Device for producing consumables
09/24/2003CN2574431Y Food powder fat micro capsule having core and shell structure
09/24/2003CN1443471A Production method of filled noodles
09/17/2003EP1343581A2 Instant water dissolvable encapsulate and process
09/17/2003CN1443136A Precipitated aragonite and process for producing it
09/17/2003CN1442089A Joyous sea belt slices capable of composite production and marketing
09/17/2003CN1442070A Production equipment of crude soybean micro powder possessing high functional full fat activity
09/17/2003CN1121157C Production process of food with characters exhibited in its cross section when cut it and device thereof
09/16/2003US6620448 Method for adding a fluid additive into an extrudable food mass, to impart a distinct colored and/or flavored pattern into an extrudable food mass during extrusion
09/16/2003US6619226 Sifter seasoning applicator
09/12/2003WO2003073876A1 Product coating method and apparatus
09/12/2003WO2003030657B1 System and method for molding a snack chip
09/11/2003US20030170370 Dried cooked cereal grain pieces, texturized vegetable protein, dried cooked cereal dough pieces, nut meat pieces, dried fruit, legumes, fruit pastes or mixtures thereof, especially for addition to ready to eat cereals
09/11/2003US20030170366 Puffed food starch product and method for making the same
09/11/2003US20030170362 Methods and products produced thereby to reduce agglomeration of granular foods
09/10/2003CN1120673C Production process for tablet made from shaddock
09/10/2003CN1120670C Novel use of native gellan gum
09/09/2003US6616958 Method of making and using an edible film for decorating foodstuffs
09/04/2003US20030164141 Seasoning system and method
09/04/2003US20030164140 Seasoning system and method
09/03/2003EP0877562B1 Water dispersible compositions containing natural hydrophilic, water-insoluble pigments, methods of preparing same and their use
09/03/2003EP0758198B1 Non-separable starch-oil compositions
09/03/2003CN1439286A Composite nutrient food with corn as main material and producing process thereof
09/03/2003CN1119953C Ordinary-temp high-pressure method and equipment for processing edible plant
09/03/2003CN1119952C Dough distribution device of extruder
09/02/2003US6613372 Wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass of similar viscosity as the first flow, which second flow liquefies under corresponding second
09/02/2003US6613370 Breadcrumb coating for food products
09/02/2003CA2286606C Method and device for puffing grains
08/2003
08/28/2003WO2003070015A1 Variable geometry seasoning tumbler
08/28/2003WO2003070014A1 Sifter seasoning applicator
08/28/2003WO2001084957A3 Overlapping snack products having increased packed density
08/28/2003US20030161919 Method for making stuffed tofu and the device therof
08/28/2003US20030161913 A reinforced, releasable film adhered to a food substrate; for baked goods, food processing
08/28/2003US20030161894 Prepared by reacting aqueous calcium hydroxide slurry with carbon dioxide in presence of acid such as nonanoic acid and selecting process parameters such that resulting aragonite calcium carbonate has specific gravity of less than 2.5 g/cm3
08/27/2003EP1337164A2 Flavouring system and method
08/27/2003EP1337160A1 Fragrance compositions
08/27/2003EP1337156A2 Process for molding laminated candy and resultant products thereof
08/27/2003EP1130971B1 Apparatus and process for the production of a sandwich
08/27/2003EP0959695B1 Two-component packaged food products
08/27/2003CN1437874A Apparatus for making bean-curd with filling by once-moulding and producing method thereof
08/27/2003CN1437873A Method for making sanitary fast food of rice bamburg and apparatus thereof
08/27/2003CN1119086C Method for producing puffed instant oats particles
08/26/2003US6610348 Gelling agents and gels containing them
08/26/2003US6610344 Process for making a shaped snack chip
08/26/2003US6609819 Twin screw extruder with conical non-parallel converging screws
08/21/2003WO2003068007A1 Dry powder holding flavor and aroma components and process for producing the same
08/21/2003WO2003068005A1 Puffing apparatus for producing cereal crackers
08/21/2003US20030154915 Sifter seasoning applicator
08/21/2003US20030154914 Variable geometry seasoning tumbler
08/21/2003CA2475563A1 Puffing apparatus for producing cereal crackers
08/20/2003EP1336344A1 Process for preparing a food
08/20/2003EP1336342A1 Process for producing ball-shape food
08/20/2003EP1336341A2 Water dispersible compositions containing natural hydrophilic, water-insoluble pigments, methods of preparing same and their use
08/20/2003EP1335652A1 Food product comprising carotenoids
08/20/2003EP0876109B1 Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use
08/20/2003CN1436491A Production process and special equipment for split nut
08/19/2003US6607778 Solid delivery systems for aroma ingredients
08/19/2003US6607774 Self-sealing expanded edible product
08/19/2003US6607767 Method for making a puffed food starch product
08/19/2003US6607765 Cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette.
08/14/2003WO2003066205A2 Microcapsules having high carotenoid content
08/14/2003WO2002036199A9 Radioactive member for use in brachytherapy and method of making
08/13/2003EP1148793B1 Method of preparing microparticles of phytosterols or phytostanols
08/13/2003CN2565273Y Multifunctional extruding puffing device
08/13/2003CN1117530C Vermicelli made from peanut starch and its preparing process
08/13/2003CN1117526C Dried stewed soybean curd
08/12/2003US6604935 Double row molding apparatus
08/07/2003WO2003063620A2 Moisture resistant barrier
08/07/2003US20030148099 Microcapsules having high carotenoid content
08/07/2003US20030145786 Device for the coating of granulates and seeds
08/06/2003CN2563944Y Improved structure for end of puffing machine
08/06/2003CN2563943Y Discharging mechanism for puffing machine
08/06/2003CN1117258C Table device for food processing
08/06/2003CN1116829C Cylindrical food consisting of plurality of concentric cylidrical layers of food material and method and apparatus for making the same
08/05/2003US6602536 Method for making a puffed food starch product
08/05/2003CA2187725C Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
07/2003
07/31/2003WO2003062060A1 Ready-to-eat foodstuff for babies and toddlers and a method for producing the same
07/31/2003WO2003047364A3 Sushi mold apparatus and method of making same
07/31/2003US20030143295 Multi-channel cooling die
07/31/2003US20030141615 Lightweight concrete composite blocks
07/30/2003EP1330292A2 Radioactive member for use in brachytherapy and method of making
07/30/2003CN1115989C Method and apparatus for feeding double layered food product
07/30/2003CN1115988C Coating particle and food binding agent and prep. thereof
07/30/2003CN1115966C Biodegradable protein/starch based thermoplastic composition
07/29/2003US6599513 For use in personal care and dermatological products
07/29/2003US6598519 Particulate distributor
07/24/2003WO2003059094A1 Methods to reduce agglomeration of granular foods
07/24/2003WO2003059090A1 Preparation of products having roasted appearance
07/24/2003WO2003059078A1 Coated flaked fats
07/24/2003US20030138542 Bulk amount of the food starch material is placed into puffing chamber, caused to volumetrically expand while being constrained in expansion in first dimension; snacks; crispness, texture
07/24/2003CA2472572A1 Coated flaked fats
07/24/2003CA2471870A1 Preparation of products having roasted appearance
07/23/2003EP1329383A1 Ready-to-eat food for infants and small children and method for its preparation
07/23/2003EP1329163A1 Processing of roasted products
07/23/2003EP1328280A1 New composition and method for the treatment of dysglucaemia
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