2957 ⎘
Finished or partly finished bakery products; Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#2A Method for Preparing a Baked Product with Reduced Fat
#3NON-BLOOM COMESTIBLE PRODUCT
#4Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#5HEALTHY FLOUR-FREE BAKERY PRODUCT BASED ON AVOCADO AND METHOD FOR MANUFACTURING THE SAME
#6FOOD COMPOSITION
#7PUFFED GRAIN FLOUR FOOD CONTAINING CACAO COMPOSITION
#8MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#9DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#10CONFECTIONERY PRODUCT
#11CRUNCHY SNACK FOOD PRODUCT
#12GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#13METHOD FOR REPLACING EGGS IN COMPOSITIONS
#14Dietary fibre composition
#15Fatty preparation, a process for making said fatty preparation, and a product containing the same
#16Fibre-based composition and use thereof for the preparation of food products
#17Lipid based foam
#18PROTEIN HYDROLYSATES AS EMULSIFIER FOR BAKED GOODS
#19NON-BLOOM COMESTIBLE PRODUCT
#20Bakery Food Product
#21Probiotic Fortified Food Products and Methods of Manufacture
#22Rotary molded food product and methods of making
#23NON-BLOOM COMESTIBLE PRODUCT
#24METHOD FOR FORMING A LAMINATED PASTRY
#25EDIBLE FAT PRODUCT
#26MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#27MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#28LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#29NON-BLOOM COMESTIBLE PRODUCT
#30Lipid based foam
#31Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#32Probiotic Fortified Food Products and Methods of Manufacture
#33Method for preparing a flour tortilla
#34CAKE AND METHOD OF MANUFACTURING THE SAME
#35BAKED CONFECTIONERY
#36COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD
#37LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#38Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#39Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
#40Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#41LOW-FAT CAKE AND METHOD OF MAKING THE SAME
#42ALLERGEN-FREE COMPOSITIONS
#43GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF
#44ALLERGEN-FREE COMPOSITIONS
#45Dairy product compositions using highly refined cellulosic fiber ingredients
#46Production of Bagels
#47Bread dough and bread product with reduced oil absorption, and production process thereof
#48DOUGH COMPOSITION
#49LOW FAT SHORTENING
#50Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health
#51ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION
#52BAKED CONFECTIONERY COMPRISING 1-KESTOSE AND METHOD FOR PRODUCING THE SAME
#53METHOD OF PRODUCING ORGANIC CERTIFIED GLYCERIN
#54Method to produce cake
#55COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#56A METHOD FOR FORTIFYING FOOD STUFF WITH PHYTONUTRIENTS AND FOOD PRODUCTS OBTAINED THEREBY
#57CEREAL-BASE FOOD PREPARATION, CONSISTING MAINLY OF OAT BRAN, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS
#58Method for preparing a flour tortilla
#59Low Calorie Fat Substitute
#60Highly refined cellulose neutraceutical compostions and methods of use
#61Enriched dough, batter, and bakery goods prepared therefrom
#62Novel Low Allergenic Food Bar
#63Flaxseeds for body weight management
#64NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME
#65Emulgating agent from cereal grains
#66Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#67Particulate-based ingredient delivery system
#68Starch-free flour for noodles, bread and the like
#69Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#70Novel dairy product compositions using highly refined cellulosic fiber ingredients
#71Cookies comprising dietary fiber gel
#72Process for extracting oil from articles
#73Cookies comprising dietary fiber gel
#74Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients
#75Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#76Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#77Anti-diabetic diet and method for providing a proportioned ground food