2865 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds Carbohydrates
Sub-classes:FLAVOR MODIFYING COMPOSITIONS
#2FOAMING MATERIAL
#3Compositions and Uses Thereof
#4Formulated pectin composition for lowering food glycemic index value
#5Sugar-Free Edible Vessel
#6FOAMER INGREDIENT IN THE FORM OF A POWDER AND METHOD FOR MANUFACTURING THE SAME
#7COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#8GLUCOSYL STEVIA COMPOSITION
#9Composite flour, method of manufacture, and food products made therefrom
#10Methods and Compositions for Weight Management and for Improving Glycemic Control
#11FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#12FLOUR- AND MEAL-BASED FOOD PRODUCTS COMPRISING INSOLUBLE ALPHA-1,3-GLUCAN
#13NATAMYCIN IN A BAKED PRODUCT
#14METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#15NUTRITIONAL SUPPLEMENT TO EASE SIDE EFFECTS OF CANCER TREATMENT THERAPIES
#16An Organic Anti-Mold Bakery Additive
#17SUGAR-FREE EDIBLE VESSEL
#18CONFECTIONERY CAPABLE OF ASSUMING AN ORNAMENTAL SHAPE, AND APPARATUS AND METHOD FOR PREPARING THE SAME
#19PRETZEL FOOD PRODUCT WITH REDUCED GLUTEN INTERCONNECTION
#20METHOD FOR PRODUCING FAT-BASED SUBSTRATE UTILIZED FOR PREPARING MULTIPLE DESSERT TYPES
#21SUGAR-FREE EDIBLE VESSEL
#22FOAMING MATERIAL
#23Saccharide polycondensate, method for producing the same, and application therefor
#24Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
#25Glucosyl composition
#26Pasteurised shelf stable batter
#27Pressure Packaged Dough Products and Systems
#28METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#29Glucosyl stevia composition
#30METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#31FOAMING MATERIAL
#32NON-BLOOM COMESTIBLE PRODUCT
#33NON-PROOFED NON-FERMENTED YEAST RISING DOUGH AND METHOD FOR MAKING THE SAME
#34GLUCOSYL STEVIA COMPOSITION
#35PROCESS, PRODUCT AND METHOD
#36COMPOSITION AND USE OF MACRO-MINERALS TO LOWER POSTPRANDIAL GLYCEMIC RESPONSE AND REDUCE BODY WEIGHT
#37HEALTHY BISCUIT
#38Branched alpha-glucan, alpha-glucosyltransferase which forms the glucan, their preparation and uses
#39Dough with Fructan and Fructan-Degrading Enzyme
#40Glucosyl Stevia composition
#41Use of alternan as texturizing agent in foodstuffs and cosmetics
#42Dough compositions for extended shelf life baked articles
#43Baked confectionery
#44Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#45Glucosyl stevia composition
#46Glucosyl stevia composition
#47Sodium bicarbonate product
#48Glucosyl stevia composition
#49Glucosyl stevia composition
#50Branched alpha-glucan, alpha-glucosyltransferase which forms the glucan, their preparation and uses
#51Glucosyl stevia composition
#52Compositions rich in arabinoxylan oligosaccharides
#53Sweetener Compositions, Methods of Making Same and Consumables Containing Same
#54Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#55LOW-FAT CAKE AND METHOD OF MAKING THE SAME
#56Glucosyl stevia composition
#57Method of preparing alpha-glucosyl composition
#58CARBOHYDRATE-ENRICHED PLANT PULP COMPOSITION
#59SYNERGISTIC PREBIOTIC COMPOSITIONS
#60METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#61FOOD COMPOSITIONS
#62RESISTANT FOOD STARCHES AND METHODS RELATED THERETO
#63Low calorie composite sweetener as sugar alternative and methods for producing the same
#64Delivery system for low calorie bulking agents
#65READY TO BAKE REFRIDGERATED BATTER
#66DOUGH WITH FRUCTAN AND FRUCTAN-DEGRADING ENZYME
#67DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#68High-purity Rebaudioside D and low-calorie bread containing the same
#69Use of alternan as texturizing agent in foodstuffs and cosmetics
#70(Arabino)xylan oligosaccharide preparation
#71Bakery product with white chocolate comprising fibre
#72Edible compositions for lowering cholesterol
#73SPONGE CAKE
#74Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix
#75ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION
#76Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#77Process for manufacturing a sweetener and use thereof
#78Process for manufacturing a sweetener and use thereof
#79Process for manufacturing a sweetener and use thereof
#80Process for manufacturing a sweetener and use thereof
#81Process for manufacturing a sweetener and use thereof
#82Process for manufacturing a sweetener and use thereof
#83Process for manufacturing a sweetener and use thereof
#84Process for manufacturing a sweetener and use thereof
#85MULTIPLE COMPONENT FOOD PRODUCT USEFUL FOR DELIVERING GLUCOSAMINE AND/OR N-ACETYL-D-GLUCOSAMINE
#86Bakery and pasta products comprising acidified chitosan
#87COMPOSITION FOR IMPROVING SKIN CONDITION
#88FUNCTIONAL SUGAR REPLACEMENT
#89BREAD IMPROVER
#90Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom
#91Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#92Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#93Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom
#94Edible Composition Comprising a Slowly Digestible or Digestion Resistant Oligosaccharide Composition
#95Synergistic Prebiotic Compositions
#96Long-chain inulin
#97High fiber rotary molded cookies containing inulin and resistant starch
#98Konjac Mannan and Ginseng Compositions and Methods and Uses Thereof
#99Gasified Food Products and Methods of Preparation Thereof
#100System for gluten replacement in food products
#101Functional Sugar Replacement
#102Sugar Replacement and Baked Goods and Caramels Using the Sugar Replacement
#103FOOD COMPOSITIONS
#104Agarobiose-containing composition
#105Rheologically balanced high fiber ingredient for food products
#106Combination breadsticks and pizza product
#107Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#108Functional sugar replacement
#109High fibre bread and bread improver compositions
#110Ready to bake refrigerated batter
#111Dough compositions for extended shelf life baked articles
#112Multiple component food product useful for delivering glucosamine and/or nacetyl-d-glucosamine
#113Water-soluble dietary fiber-containing composition and method for preparing same
#114Delivery system for low calorie bulking agents
#115Encapsulated functional bakery ingredients
#116Dough, products and methods
#117β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan
#118Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#119Process for producing fermented breads comprising rice flour as the main component
#120Food or beverage containing fucoidan and method of production thereof
#121Alternative agent with vitamin D-like activity and an improving agent for intestinal function
#122Konjac-mannan and ginseng compositions and methods and uses thereof
#123Intestinal mineral absorption capacity improver
#124Formulated pectin composition for lowering food GI value, the preparation method thereof, and the method for preparing low GI food