2954 ⎘
Finished or partly finished bakery products; Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
METHOD AND APPARATUS FOR MAKING JIANBING
#2EDIBLE BAKED PRODUCT THAT DOES NOT INCREASE SERUM INSULIN, RAISE BLOOD GLUCOSE, OR INTERRUPT KETOSIS
#3YEAST STRAIN FOR FAST-FERMENTING SUGAR-FREE DOUGH AND USE THEREOF
#4Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#5STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF
#6METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
#7PROTEIN-BASED FLOUR SUBSTITUTE
#8SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#9POWDERED SUGAR REPLACER
#10SWEETENER CONCENTRATE FORMULATIONS
#11STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#12Sugar-Free Edible Vessel
#13BIOSYNTHETIC PRODUCTION OF STEVIOL GLYCOSIDES AND PROCESSES THEREFORE
#14SWEETENER FORMULATIONS
#15STEVIA EXTRACTS
#16BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
#17GLUCOSYL STEVIA COMPOSITION
#18BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
#19BIOSYNTHETIC PRODUCTION OF STEVIOL GLYCOSIDES AND PROCESSES THEREFORE
#20INSOLUBLE SACCHARIDE-COMPRISING COMPOSITIONS AND RELATED METHODS
#21STEVIA EXTRACTS
#22PROTEIN-BASED FLOUR SUBSTITUTE
#23A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR
#24SELF-COMPATIBLE STEVIA VARIETIES, BREEDING METHODS THEREFROM AND METHODS OF PREPARING NOVEL COMPOSITIONS USING SAID VARIETIES
#25A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF SUGAR
#26A FOOD GLAZE COATING COMPOSITION
#27STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#28SUGAR SUBSTITUTE FOR BAKED GOODS OR CONFECTIONERY
#29GLUCOSYL STEVIA COMPOSITION
#30Starch-free baked foods and methods of making
#31Less added sugar in baked products
#32Soft Baked Snack
#33GLUCOSYL STEVIA COMPOSITIONS
#34FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#35CONFECTIONERY PRODUCT
#36Sugar-producing and texture-improving bakery methods and products formed therefrom
#37CRUNCHY SNACK FOOD PRODUCT
#38KETOGENIC CHOCOLATE-NUT SNACK AND METHOD OF MAKING
#39Protein-based flour substitute
#40GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#41extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#42POLYPEPTIDE WITH XYLANASE ACTIVITY, NUCLEOTIDE SEQUENCE ENCODING IT, INGREDIENT AND PROCESS COMPRISING SAID INGREDIENT FOR PREPARING A FOOD PRODUCT
#43Method for reducing fructan in a food product with aid of invertase (EC 3.2.1.26)
#44Stevia extracts
#45BIOSYNTHESIS PRODUCTION OF STEVIOL GLYCOSIDES AND PROCESSES THEREFORE
#46METHOD FOR REPLACING EGGS IN COMPOSITIONS
#47SUGAR-FREE EDIBLE VESSEL
#48GLUCOSYL STEVIA COMPOSITIONS
#49ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#50PROTEIN-BASED FLOUR SUBSTITUTE
#51PROTEIN-BASED PIZZA CRUST
#52METHOD OF PRODUCTION
#53Food materials
#54BAKED CRISP PRODUCT FOR HUMAN CONSUMPTION
#55BREAD QUALITY IMPROVING AGENT AND/OR QUALITY IMPROVING COMPOSITION
#56Fibre-based composition and use thereof for the preparation of food products
#57Sugar-reduced food cream composition using native pea starch
#58DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#59Methods and systems of producing oligosaccharides
#60Biosynthetic production of steviol glycosides and processes therefore
#61SUGAR-FREE BREAD
#62CRISPS AND SYRUP MADE FROM LOW BITTER CHICORY PRODUCTS
#63ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#64SUGAR-FREE EDIBLE VESSEL
#65WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT
#66RICE CRISPBREADS FOR CHILD NUTRITION AND A METHOD FOR MANUFACTURING THEREOF
#67Anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology, food containing same, and application thereof
#68PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
#69Combination and balanced nutritious food for improving intestinal micro-ecology and preventing chronic disease, and application thereof
#70Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
#71Stevia extracts
#72Reduced sugar wafer
#73Glucosyl composition
#74Rebaudioside E and food products sweetened with rebaudioside E
#75Chocolate composition having improved processability, and preparation method therefor
#76ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#77Biosynthetic production of steviol glycosides and processes therefore
#78Food and Beverage Products Comprising Low Calorie, Low Glycemic Index (GI), and Sustained Energy Release Sugar Composition
#79SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#80Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#81FOOD PRODUCTS WITH REDUCED SUGAR CONTENT
#82Self-compatible varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties
#83Bakery product
#84Sugar-free bread
#85Carbohydrate compositions
#86Recombinant production of steviol glycosides
#87Stevia extracts
#88FOOD PRODUCT WITH REDUCED SUGAR GRAIN BINDER COMPOSITION
#89Specialized flour for nutrition meals for diabetes and preparation method and use thereof
#90SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#91Crisps and syrup made from low bitter chicory products
#92Recombinant production of steviol glycosides
#93Glucosyl stevia composition
#94SUGAR REPLACEMENT COMPOSITION
#95FOOD AND BEVERAGE PRODUCTS COMPRISING ALLULOSE (PSICOSE)
#96Soft biscuit with slowly available glucose
#97Breakfast biscuit with slowly available glucose
#98STEVIOL GLYCOSIDES
#99Processes for making steeped whole grains and products comprising steeped whole grains
#100Carbohydrate compositions
#101METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#102Glucosyl stevia composition
#103Breakfast biscuit with slowly available glucose
#104Agent for use in the case of disorders of blood sugar metabolism, including diabetes
#105Process for manufacturing a sweetener and use thereof
#106Biscuit dough
#107Healthy layered cookie
#1080-net carbohydrate all purpose flour
#109HEALTH BREAD BASED ON NON-GRAIN FLOUR
#110Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
#111GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
#112Resistant starch-rich starch, beverage and food using the same, and method of producing resistant starch-rich starch
#113Baked Dough Including A Specific Flour
#114BAKERY PRODUCT HAVING EXCELLENT TEXTURE AND TASTE AND METHOD OF PRODUCING THE SAME
#115COMPOSITION AND A METHOD THEREOF
#116Gluten-free bread, milk free, egg free, sugar free bread by Clarissa
#117ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#118FOOD COMPOSITIONS
#119RESISTANT FOOD STARCHES AND METHODS RELATED THERETO
#120Biscuit comprising guar gum
#121Process for manufacturing a sweetener and use thereof
#122High-purity rebaudioside D and low-calorie cake containing the same
#123WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME
#124High-purity Rebaudioside D and low-calorie bread containing the same
#125Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
#126CORN STARCH AND ALSO CORN FLOURS AND FOODS COMPRISING THIS CORN STARCH
#127PROCESS AND METHOD FOR CREATING NO-STARCH OR LOW-STARCH, HIGH-FIBER DOUGH AND FOOD COMPOSITIONS USING CONTROLLED HYDRATION OF MUCILAGENOUS HYDROCOLLOIDS
#128High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
#129Process for manufacturing a sweetener and use thereof
#130Process for manufacturing a sweetener and use thereof
#131Sweetner and use
#132Sweetner and use
#133MOISTURE RESISTANT WAFER
#134FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#135REDUCED SUGAR SWEET ROLL
#136FUNCTIONAL SUGAR REPLACEMENT
#137COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#138ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
#139FOOD PRODUCTS FOR DIABETICS
#140Sugar Substitute Compositions and Use Thereof In Foods and Beverages
#141Taste Potentiator Compositions in Oral Delivery Systems
#142Edible Composition Comprising a Slowly Digestible or Digestion Resistant Oligosaccharide Composition
#143DDGS as a Low-Cost Flavor Enhancer and Sodium Reduction Enabler
#144WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME
#145HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#146Products made with yellow mustard gum
#147Functional Sugar Replacement
#148Sugar Replacement and Baked Goods and Caramels Using the Sugar Replacement
#149FOOD COMPOSITIONS
#150Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof
#151Combination breadsticks and pizza product
#152Low-carbohydrate bread products and method for making same
#153Functional sugar replacement
#154Starch-free flour for noodles, bread and the like
#155Water-soluble dietary fiber-containing composition and method for preparing same
#156Reduced sugar sweet roll
#157Flour based food product comprising thermostable alpha-amylase
#158Use of a crosslinked or inhibited starch product
#159Use of a chemically modified starch product
#160Reduced sucrose cookie dough
#161Food materials
#162Composition and method for making high-protein and low-carbohydrate food products
#163Bulking agents for baked goods
#164Protein enhanced low carbohydrate snack food
#165High-protein, reduced-carbohydrate bakery and other food products
#166High-protein, reduced-carbohydrate bread and other food products
#167High-protein, reduced-carbohydrate dessert and other food products
#168High-protein, reduced-carbohydrated flat bakery and other food products
#169Baked goods having extended shelf life
#170High-protein, low-carbohydrate bakery products