2864 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds; Fatty acid esters Triglycerides
MULTI-TEXTURE CONFECTIONERY PRODUCT
#2EDIBLE BAKED PRODUCT THAT DOES NOT INCREASE SERUM INSULIN, RAISE BLOOD GLUCOSE, OR INTERRUPT KETOSIS
#3VEGAN DOUGH MASS, VEGAN EGG PASTRY SUBSTITUTE, MANUFACTURING METHOD FOR THE DOUGH MASS AND PRODUCTION METHOD FOR THE VEGAN EGG PASTRY SUBSTITUTE
#4Pizza dough for later use and process for preparing same
#5FAT COMPOSITIONS FOR BAKED GOODS
#6Shelf-Stable and Satisfying Soft-Baked Snack Product
#7DOUGH PRODUCTS AND METHOD OF MAKING THE SAME
#8Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#9A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS
#10HEALTHY FLOUR-FREE BAKERY PRODUCT BASED ON AVOCADO AND METHOD FOR MANUFACTURING THE SAME
#11SOLID COMPOSITION CONTAINING OLEOGEL
#12Baking Ingredients Suitable for Fat Replacement
#13GRANULES MADE OF NATURAL INGREDIENTS FOR THE PRODUCTION OF WAFERS AND PASTRY PRODUCTS BY INJECTION MOLDING
#14Oat Flour-Based Créme Confection
#15Low-Saturation Grease Composition and Use Thereof
#16FORMULA AND PROCESS FOR PRODUCING FROZEN SHEETED DOUGH
#17A PALM OIL BASED SHORTENING COMPOSITION WITH ENHANCED FLAVOR AND A METHOD OF MAKING THE SAME
#18SOFT SOLID FAT COMPOSITIONS AND METHODS OF MAKING AND USE THEREOF
#19HARD SOLID FAT COMPOSITIONS AND METHODS OF MAKING AND USE THEREOF
#20leaf-shaped pastry sheet dough Composition with rolled-in margarine for baking and method of preparing chocolate pastry
#21CIRCULAR USE OF FOOD RESIDUES BY MICROBIAL FERMENTATION
#22PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
#23COLLAGEN PROTEIN BARS METHOD AND DEVICES
#24A LIPID COMPOSITION FOR BAKERY PRODUCTS
#25BAKING ADDITIVE
#26VEGETABLE FAT COMPOSITION FOR EDIBLE APPLICATIONS WITH IMPROVED TASTE AND MELTDOWN
#27EGG REPLACEMENT COMPOSITIONS
#28PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#29COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#30Composite flour, method of manufacture, and food products made therefrom
#31Composite plant-MCT flour, method of manufacture, and food products made therefrom
#32COCONUT DOUGH TO MAKE TORTILLAS
#33Yeast Cultivation Mixture for Bread Dough
#34A LIPID COMPOSITION FOR BAKERY PRODUCTS
#35EDIBLE MICROBIAL OIL
#36MULTI-TEXTURE CONFECTIONERY PRODUCT
#37MULTI-TEXTURE CONFECTIONERY PRODUCT
#38Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery Product
#39FLAVOR DELIVERY SYSTEM, METHOD OF MAKING THE FLAVOR DELIVERY SYSTEM, AND FOOD PRODUCT CONTAINING THE FLAVOR DELIVERY SYSTEM
#40INTERESTERIFIED COTTONSEED STEARIN AS ALTERNATIVE FAT
#41Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#42Aerated Fat Emulsion
#43NOVEL STRUCTURIZING OIL, METHOD OF PRODUCTION, AND USES IN MARGARINE AND ICE CREAM
#44HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
#45FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#46Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#47Meat-Like Food Product and Method for Producing Meat-Like Food Product
#48Material for de-dusting granular enzyme preparations
#49CRYO-CRYSTALLISED FAT
#50METHOD OF EXTENDING BREAD SHELF LIFE
#51CHEESECAKE AND METHOD OF PRODUCING SAME
#52FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
#53SHORTENING WITH CRYSTALLINE FAT
#54Pizza dough for later use and process for preparing same
#55Brown rice oat bread with low glycemic index and preparation method thereof
#56Confectionary compositions
#57NOVEL FROZEN CONFECTION SHAPED BAKERY ITEM COMPOSITIONS
#58SILICA MICROCAPSULES AND METHODS OF PREPARING SAME
#59Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#60FOOD PRODUCT AND METHOD OF PREPARATION
#61FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD
#62PRODUCTION METHOD FOR DOUGH FOR BREADS
#63Baked savory food composition comprising shredded root vegetable and method of making the same
#64Prebiotic and probiotic cookie preparation
#65METHOD FOR PRODUCING BAKERY FOOD
#66NUTRITIONAL SUPPLEMENT TO EASE SIDE EFFECTS OF CANCER TREATMENT THERAPIES
#67FAT SPREAD PRODUCT, PROCESS FOR PREPARING THE SAME, AND ITS USE AS TABLE SPREAD OR IN BAKERY
#68METHOD FOR PRODUCING FOOD
#69Enzymatic modification of wheat phospholipids in bakery applications
#70Baking ingredients suitable for fat replacement
#71Formula and process for producing frozen sheeted dough
#72PLASTIC OIL AND FAT AND ROLL-IN OIL AND FAT COMPOSITION USING SAME
#73PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#74Non-hydrogenated fat composition, use and process
#75Emulsifiers
#76Emulsifier Composition Obtainable from Free Fatty Acids
#77High stearic oilseed stearin fat and process for its preparation
#78Lipid based foam
#79Baked savory food composition comprising shredded root vegetable and method of making the same
#80Silica microcapsules and methods of preparing same
#81METHOD FOR PRODUCING FAT-BASED SUBSTRATE UTILIZED FOR PREPARING MULTIPLE DESSERT TYPES
#82Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#83METHOD FOR PREPARING A FLOUR TORTILLA
#84Ready-to-eat cereal composition
#85Rice dough compositions and gluten-free rice noodles made therefrom
#86Dough Substitute for Use in Baking, and Process for Using Substitute
#87ANTI-BLOOMING COMPOSITION
#88Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#89Edible tableware and method of making the same
#90POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
#91Dough products and method of making the same
#92LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#93CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT
#94DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT
#95Solid composition containing oleogel
#96BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
#97GLUTEN-FREE FOODS CONTAINING MICROALGAE
#98Microalgal flour
#99NUTRITIONAL COMPOSITIONS AND METHODS OF USING SAME
#100SWEETNESS AND/OR SALTINESS ENHANCING AGENT
#101EDIBLE FAT PRODUCT
#102Butter
#103IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
#104Ready-to-eat cereal composition
#105GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MAKING AND USES THEREOF
#106MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#107LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#108NON-BLOOM COMESTIBLE PRODUCT
#109NON-FRIED NOODLE DOUGH COMPRISING SWEET POTATO FLOUR AND PROCESS FOR ITS PREPARATION
#110MICROALGAL FOOD COMPOSITIONS
#111BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
#112Lipid based foam
#113Hydrated fat compositions and dough articles
#114Material for de-dusting granular enzyme preparations
#115Process for producing a PUFA-containing feedstuff by extruding a PUFA-containing biomass
#116CROISSANT PRODUCT HAVING BOTH INTEGRATED AND DISCRETE FLAVORINGS AND METHODS OF MAKING SAME
#117USE OF A FAT PARTICLES IN THE PREPARATION OF FARINACEOUS PRODUCTS
#118Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#119Structured vegetable fat compositions, a process for obtaining same and use thereof
#120FROZEN PRE-FRIED DOUGH AND PROCUREMENT PROCESS
#121CORN BASED FOOD COMPOSITION
#122CAKE AND METHOD OF MANUFACTURING THE SAME
#123NOVEL MICROALGAL FOOD COMPOSITIONS
#124BREAD MADE WITH FISH OIL
#125BAKED CONFECTIONERY
#126DOUGH FOR LAYERED CEREAL FLOUR PUFFED FOOD, AND LAYERED CEREAL FLOUR PUFFED FOOD
#127BAKERY DOUGH, AND BAKERY PRODUCTS
#128FOOD PREPARATION PROCESS
#129Soft biscuit with slowly available glucose
#130Systems and methods for retarder-to-oven dough product
#131Encapsulated Omega-3 Fatty Acids for Baked Goods Production
#132Formula and process for producing frozen sheeted dough
#133Ready-To-Bake Gluten-Free Pizza Dough Formulations
#134Dough compositions for extended shelf life baked articles
#135Ready-To-Bake Gluten-Free Cookie Dough
#136Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#137Dough products comprising ethylcellulose and exhibiting reduced oil migration
#138Lipid compositions for the treatment of gastro-intestinal disorders and the promotion of intestinal development and maturation
#139LOW FAT LAMINATED DOUGH AND PASTRY
#140LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#141Baked confectionery
#142Oxidized and partially hydrogenated oil or fat
#143Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#144COMBINED CONFECTIONERY
#145Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors
#146Fat Composition
#147Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods
#148Fat-based food products
#149Hydrated fat compositions and dough articles
#150Compositions and methods for utilization of algal compounds
#151Food compositions comprising organogels
#152Lipid compositions for the treatment of gastro-intestinal disorders and the promotion of intestinal development and maturation
#153FLAVOR INFUSED PASTRY FATS FOR PUFF PASTRY
#154Long chain omega-3 and omega-6 polyunsaturated fatty acid biosynthesis by expression of acyl-CoA lysophospholipid acyltransferases
#155MANUFACTURE OF COOKIES HAVING REDUCED LIPID CONTENT
#156Omega-3 Fatty Acid Enriched Shortenings and Nut Butters
#157NOVEL MICROALGAL FOOD COMPOSITIONS
#158SYNERGISTIC PREBIOTIC COMPOSITIONS
#159Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition
#160FOOD COMPOSITIONS COMPRISING ORGANOGELS
#161Oleate ester phytosterol compositions
#162PRODUCTION OF VERY LONG CHAIN POLYUNSATURATED FATTY ACIDS IN OILSEED PLANTS
#163Lipid-Rich Microalgal Flour Food Compositions
#164Edible fat composition for enhancing bone strength
#165DOUGH COMPOSITION
#166DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS
#167DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#168DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#169LOW FAT SHORTENING
#170BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#171Batter-like compositions containing setting agent and methods of preparing and using same
#172INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#173Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health
#174Encapsulation of readily oxidizable components
#175DOUGH COMPOSITION
#176Long chain omega-3 and omega-6 polyunsaturated fatty acid biosynthesis by expression of acyl-CoA lysophospholipid acyltransferases
#177High eicosapentaenoic acid oils from improved optimized strains of
#178Optimized strains of for high eicosapentaenoic acid production
#179ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION
#180High Protein and High Fiber Algal Food Materials
#181Microalgal Flour
#182Methods of Inducing Satiety
#183Edible Oil and Processes for Its Production from Microalgae
#184Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
#185Egg Products Containing Microalgae
#186Gluten-free Foods Containing Microalgae
#187Healthier Baked Goods Containing Microalgae
#188Microalgae-Based Beverages
#189Reduced Pigmentation Microalgae Strains and Products Therefrom
#190SOLID FATTY PRODUCT WHICH HAS A LOW SATURATED FAT CONTENT AND IS FREE OF TRANS FATTY ACIDS
#191Lipid compositions for the treatment of gastro-intestinal disorders and the promotion of intestinal development and maturation
#192Process for preparing hard butter
#193Food Compositions of Microalgal Biomass
#194FATTY PRODUCT WITH LOW QUANTITY OF SATURATED FAT AND BASICALLY COMPOSED OF STEARIC ACID
#195QUINOA PROTEIN CONCENTRATE, PRODUCTION AND FUNCTIONALITY
#196COMPOSITION CONTAINING REDUCED COENZYME Q10, AND METHOD FOR STABILIZING THE COMPOSITION
#197Formula and process for producing gluten-free bakery products
#198COMPOSITIONS COMPRISING POLYUNSATURATED FATTY ACIDS
#199Multiphase oil continuous flavor and ingredient delivery system
#200FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#201BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
#202Functional No-Trans Oils With Modulated Omega-6 To Omega-3 Ratio
#203COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#204Hydrogenated oil flavor-imparting agent
#205FAT-AND-OIL CONTAINING COMPOSITION FOR BAKERY PRODUCT
#206High Stearic High Oleic Soy Oil Blends
#207Polyunsaturated Fatty Acid-Containing Solid Fat Compositions and Uses and Production Thereof
#208Composition suitable for use in baking
#209Microencapsulated oil product and method of making same
#210Use of Cocoa Butter in Culinary Preparations
#211COMPOSITION USEFUL FOR THE REDUCTION OF THE CARDIOVASCULAR RISK AND FOODS THAT CONTAIN IT
#212Synergistic Prebiotic Compositions
#213LOW TRANS FATTY ACID SHORTENING COMPOSITIONS
#214HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES
#215Enriched dough, batter, and bakery goods prepared therefrom
#216Fat composition
#217Low-fat batter-like compositions and methods of preparing and using same
#218Lipid preparation for enhancing mineral absorption
#219High Protein and High Fiber Food Products
#220Trans fat free plastic composition for bakery products
#221Production of Very Long Chain Polyunsaturated Fatty Acids in Oilseed Plants
#222Human breast milk lipid mimetic as a dietary supplement
#223Formula and process for producing frozen sheeted dough
#224Methods of making and using nutritional compositions
#225Cereal flour production process
#226Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier
#227Emulgating agent from cereal grains
#228Process for the production of structured lipid mixtures
#229Encapsulation of readily oxidizable components
#230Encapsulation of readily oxidizable components
#231Method for the production of food with slowed release of nutriments
#232BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME
#233Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough
#234Batter-like compositions containing setting agent and methods of preparing and using same
#235Dough compositions for extended shelf life baked articles
#236DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#237Monoglyceride and emulsifier compositions and processes of producing the same
#238Elevation of oil in monocot plants
#239High protein and high fiber food products
#240Baked rye product
#241High oleic high stearic plants, seads and oils
#242Topical application of marine oils to food
#243Vegetable fat and use thereof in food preparations
#244Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents
#245Process for producing baked bread crumb product and baked bread crumb product
#246Low-trans fats for confectionery and bakery fat compositions
#247Use of high oleic high stearic oils
#248Non-lauric, non-trans, non-temper fat compositions
#249Trans fat replacement system and method of making a baked good with a trans fat replacement system
#250Oily cake excellent in heat-resistant shape retention and process for producing the same
#251Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate
#252Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products