2866 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds; Carbohydrates Sugars or sugar alcohols
MULTI-TEXTURE CONFECTIONERY PRODUCT
#2TANGZHONG COMPRISING POWDERED RICE, BREAD DOUGH COMPRISING SAME AND BREAD MANUFACTURED USING SAME
#3A Method for Preparing a Baked Product with Reduced Fat
#4STABLE LIQUID SOURDOUGH
#5Solid Enzymatic Article For Use In Baking
#6SWEETENER COMPOSITION, METHOD FOR REDUCING BROWNING, AND FOOD PRODUCT
#7Pizza dough for later use and process for preparing same
#8Shelf-Stable and Satisfying Soft-Baked Snack Product
#9DOUGH PRODUCTS AND METHOD OF MAKING THE SAME
#10HIGH-SUGAR-PERMEATION-RESISTANT SACCHAROMYCES CEREVISIAE STRAIN AND USE
#11Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#12STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF
#13METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
#14A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS
#15BAKERY PREMIX POWDER
#16METHOD FOR CREATING MALASADAS AND OTHER FOOD PRODUCTS
#17OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF
#18FORMULA AND PROCESS FOR PRODUCING FROZEN SHEETED DOUGH
#19METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
#20POWDERED SUGAR REPLACER
#21SWEETENER CONCENTRATE FORMULATIONS
#22COLLAGEN PROTEIN BARS METHOD AND DEVICES
#23STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#24SWEETENER FORMULATIONS
#25STEVIA EXTRACTS
#26BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
#27PHOSPHATE-FREE BAKING POWDER
#28INSOLUBLE SACCHARIDE-COMPRISING COMPOSITIONS AND RELATED METHODS
#29COMPOSITIONS, METHOD OF MAKING AND METHOD OF USE THEREOF
#30HIGH-PURITY STEVIOL GLYCOSIDES
#31STEVIA EXTRACTS
#32MILK BISCUIT
#33COCONUT DOUGH TO MAKE TORTILLAS
#34Yeast Cultivation Mixture for Bread Dough
#35A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR
#36SELF-COMPATIBLE STEVIA VARIETIES, BREEDING METHODS THEREFROM AND METHODS OF PREPARING NOVEL COMPOSITIONS USING SAID VARIETIES
#37Methods of preparing steviol glycosides and uses of the same
#38MULTI-TEXTURE CONFECTIONERY PRODUCT
#39MULTI-TEXTURE CONFECTIONERY PRODUCT
#40STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#41COMPOSITIONS COMPRISING COOLNESS-REGULATING AGENT, AND METHOD OF USE THEREOF
#42SUGAR SUBSTITUTE FOR BAKED GOODS OR CONFECTIONERY
#43GLUCOSYL STEVIA COMPOSITION
#44DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#45CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#46Versatile Culinary Formulation
#47Starch-free baked foods and methods of making
#48ALLULOSE IN CRYSTALLINE FORM
#49Soft Baked Snack
#50Bread comprising saccharified rice solution and method for preparing same
#51GLUCOSYL STEVIA COMPOSITIONS
#52TASTEFUL NATURAL SWEETENER AND FLAVOR
#53Sweetener and flavor compositions, methods of making and methods of use thereof
#54SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
#55Soft Baked Snack and Methods of Making
#56TASTEFUL NATURAL SWEETENER AND FLAVOR
#57OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF
#58Low sugar multiphase foodstuffs
#59Chocolate Rum Nut Cake
#60OVENABLE CRUMB-COATED SNACK
#61PREPARATION METHOD OF LOW-SUGAR WHOLE POTATO FLOUR ENERGY BAR
#62SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
#63KETOGENIC CHOCOLATE-NUT SNACK AND METHOD OF MAKING
#64FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
#65STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME
#66HIGH-PURITY STEVIOL GLYCOSIDES
#67Production Method of Edible Biodegradable Tableware
#68Pizza dough for later use and process for preparing same
#69GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#70Confectionary compositions
#71SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
#72NOVEL FROZEN CONFECTION SHAPED BAKERY ITEM COMPOSITIONS
#73Methods of preparing steviol glycosides and uses of the same
#74extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#75Stevia extracts
#76Composition comprising allulose as active ingredient for skin whitening
#77Baked savory food composition comprising shredded root vegetable and method of making the same
#78GLUCOSYL STEVIA COMPOSITIONS
#79Sweetener and flavor compositions, methods of making and methods of use thereof
#80COMPOSITION, DOUGH COMPOSITION, AND METHOD OF PRODUCING DOUGH FOR BREAD OR BAKED GOODS
#81Formula and process for producing frozen sheeted dough
#82LOW GLYCEMIC COMPOSITION AND METHODS OF MAKING AND USING THEREOF
#83Solid Enzymatic Article For Use In Baking
#84METHOD OF PRODUCTION
#85Sweetener and flavor compositions, methods of making and methods of use thereof
#86SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
#87Methods and systems of producing oligosaccharides
#88Sweetener and flavor compositions, methods of making and methods of use thereof
#89SUGAR-FREE BREAD
#90Amorphous Sugar Composition
#91SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
#92READY-TO-BAKE BROWNIE BATTERS AND METHODS OF PREPARING THE SAME
#93Sweetener and flavor compositions, methods of making and methods of use thereof
#94Sweetener and flavor compositions, methods of making and methods of use thereof
#95PACKED WHEAT FLOUR FLAVORING
#96GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER
#97Sweetener and flavor compositions, methods of making and methods of use thereof
#98Methods of preparing steviol glycosides and uses of the same
#99Baked savory food composition comprising shredded root vegetable and method of making the same
#100Probiotic Fortified Food Products and Methods of Manufacture
#101Ready-to-eat cereal composition
#102COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE
#103System of gluten free flours
#104ANTI-BLOOMING COMPOSITION
#105HIGH-FAT MIXTURES AND USES THEREOF
#106Tasteful natural sweetener and flavor
#107Edible tableware and method of making the same
#108PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
#109Dough products and method of making the same
#110Microwavable Baking Mixes and Methods of Preparing Baked Goods
#111Tasteful natural sweetener and flavor
#112Stevia extracts
#113CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#114Tasteful natural sweetener and flavor
#115Tasteful natural sweetener and flavor
#116POWDER EMULSIFYING AGENT COMPOSITION, METHOD FOR PRODUCING POWDER EMULSIFYING AGENT COMPOSITION, AND FOOD INCLUDING POWDER EMULSIFYING AGENT COMPOSITION
#117CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT
#118LOW-CALORIE SWEETENER COMBINATION COMPOSITIONS
#119Sweetener and flavor compositions, methods of making and methods of use thereof
#120Sweetener and flavor compositions, methods of making and methods of use thereof
#121Non-crystallisable D-allulose syrups
#122Reduced sugar wafer
#123HIGH-PURITY STEVIOL GLYCOSIDES
#124OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF
#125OLIGOSACCHARIDES FOR FLAVOUR GENERATION
#126Chocolate composition having improved processability, and preparation method therefor
#127Pasteurised shelf stable batter
#128Composition and method of making of plant-based, gluten-free, shelf-stable dough
#129Coated food product and method of producing the coated food product
#130NUTRITIONAL COMPOSITIONS AND METHODS OF USING SAME
#131METHOD OF MAKING ACORN BREAD
#132FERMENTED PIZZA DOUGH SNACKS
#133INOSITOL-CONTAINING COMESTIBLE UNITS AND METHODS OF TREATMENT USING THE SAME
#134Pearl sugar; process for preparing pearl sugar
#135Food and Beverage Products Comprising Low Calorie, Low Glycemic Index (GI), and Sustained Energy Release Sugar Composition
#136Co-crystallized sweeteners
#137Encapsulated fillings
#138Ready-to-eat cereal composition
#139Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization
#140Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#141SOLID PREPARATIONS READY FOR CONSUMPTION
#142Improver and breadmaking method for precooked loaves stored without freezing
#143Food with reduced breakage and a method of making the same
#144FOOD PRODUCTS WITH REDUCED SUGAR CONTENT
#145Methods of preparing steviol glycosides and uses of the same
#146Self-compatible varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties
#147GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER
#148Bakery product
#149Sugar-free bread
#150OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF
#151LOW-FAT FRIED PRODUCT AND METHOD FOR PRODUCING SAME
#152Carbohydrate compositions
#153Stevia extracts
#154Frozen bread dough improver
#155Glucosyl stevia composition
#156GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER
#157GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER
#158NUTRITIONAL COMPOSITION
#159HIGH-PURITY STEVIOL GLYCOSIDES
#160COMPOSITION AND PROCESS FOR MAKING MILLET-BASED FLOUR USEABLE IN FORMED FOOD PRODUCTS
#161Probiotic Fortified Food Products and Methods of Manufacture
#162READY-TO-BAKE BROWNIE BATTERS AND METHODS OF PREPARING THE SAME
#163FROZEN PRE-FRIED DOUGH AND PROCUREMENT PROCESS
#164Inositol-containing comestible units and methods of treatment using the same
#165Dough with Fructan and Fructan-Degrading Enzyme
#166Glucosyl stevia composition
#167FAT REPLACERS AND FILLING MATERIALS
#168SUGAR REPLACEMENT COMPOSITION
#169Food Product with Reduced RAG:SAG Ratio
#170SHAPED BAKED GOODS
#171FOOD AND BEVERAGE PRODUCTS COMPRISING ALLULOSE (PSICOSE)
#172BAKED CONFECTIONERY
#173INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#174Soft biscuit with slowly available glucose
#175Formula and process for producing frozen sheeted dough
#176Ready-To-Bake Gluten-Free Pizza Dough Formulations
#177METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT
#178Dough compositions for extended shelf life baked articles
#179Dough products comprising ethylcellulose and exhibiting reduced oil migration
#180A Method For Making A Soft Cake Batter
#181ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF
#182Shelf-Stable, Brownie Product
#183Carbohydrate compositions
#184Flour product whitener containing polysaccharide alcohol and use thereof
#185Solid preparations ready for consumption
#186High-purity steviol glycosides
#187Sodium bicarbonate product
#188Glucosyl stevia composition
#189Process for manufacturing a sweetener and use thereof
#190Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#191Compositions comprising dietary fat complexers and methods for their use
#192BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES
#193Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#194Extrudable batter compositions for use in providing high-fiber flourless food products
#195FAT REPLACERS AND FILLING MATERIALS
#196Compositions comprising dietary fat complexer and methods for their use
#197Arabinoxylans for modulating the barrier function of the intestinal surface
#198Reduced digestible carbohydrate food having reduced blood glucose response
#199Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
#200SYNERGISTIC PREBIOTIC COMPOSITIONS
#201BAKERY PRODUCT HAVING EXCELLENT TEXTURE AND TASTE AND METHOD OF PRODUCING THE SAME
#202INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#203Nutriment containing arabinoxylan and oligosaccharides
#204Process for manufacturing a sweetener and use thereof
#205FAT OR OIL COMPOSITION
#206DOUGH WITH FRUCTAN AND FRUCTAN-DEGRADING ENZYME
#207Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#208DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#209DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#210High-purity Rebaudioside D and low-calorie soy sauce containing the same
#211High-purity rebaudioside D and low-calorie diet cookies containing the same
#212Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
#213INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#214Reduced digestible carbohydrate food having reduced blood glucose response
#215Method of using isomaltulose to suppress body fat accumulation
#216Method of using isomaltulose to suppress blood glucose level increase
#217BAKED CONFECTIONERY COMPRISING 1-KESTOSE AND METHOD FOR PRODUCING THE SAME
#218Process for manufacturing a sweetener and use thereof
#219Baked composition
#220Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
#221Process for manufacturing a sweetener and use thereof
#222FIBER-RICH BAKED PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
#223Sweetner and use
#224Sweetner and use
#225Yeast-leavened dough and dry mix for preparing such a dough
#226Process for manufacturing a sweetener and use thereof
#227Food containing glycogen and use thereof
#228Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
#229Cyclic maltosylmaltose, cyclic maltosymaltose-forming enzyme, their preparation and uses
#230USE OF ISOMALTULOSE IN FOOD PRODUCTS HAVING A REGENERATIVE EFFECT
#231Base material for producing food and fodder
#232Sugar Substitute Compositions and Use Thereof In Foods and Beverages
#233USE OF A PULVERULENT COMPOSITION TO PREPARE A POWDER OR A FOOD PRODUCT
#234Bread suitable for heating in microwave oven
#235Low Calorie Fat Substitute
#236Synergistic Prebiotic Compositions
#237Frozen Microwavable Bakery Products
#238Frozen Microwavable Bakery Products
#239Frozen Microwavable Bakery Products
#240Weight management with sugars, insoluble hygroscopic substances, and water
#241Prebiotic Preparation
#242α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#243α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#244Protein-Rich Baked Food and Process for Producing the Same
#245Erythritol suppression of ghrelin
#246Sugar Replacement and Baked Goods and Caramels Using the Sugar Replacement
#247Baked goods comprising high-potency sweetener
#248Formula and process for producing frozen sheeted dough
#249Breadmaking Processes And Products
#250Food products comprising a slowly digestible or digestion resistant carbohydrate composition
#251Food Products Comprising a Slowly Digestible or Digestion Resistant Carbohydrate Composition
#252Method of preventing discoloration of dough, dough compositions, and dough products
#253Process for preparing solidified maltitol and its use in food and pharma products
#254Combination breadsticks and pizza product
#255DRY MIX COMPOSITIONS INCLUDING CORN SYRUP AND METHODS OF PREPARING BAKED GOODS SUCH AS CAKES AND MUFFINS THEREFROM
#256DRY MIX COMPOSITIONS INCLUDING CORN SYRUP AND METHODS OF PREPARING BAKED GOODS SUCH AS COOKIES AND BROWNIES THEREFROM
#257Low carbohydrate sweetener
#258Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#259Cyclic maltosylmatose
#260Leavened dough that withstands deep freezing, and method for the production thereof
#261Dough compositions for extended shelf life baked articles
#262DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#263Beta-glucan-containing products, methods of making same, and uses therefor
#264Method of inhibiting water content variation of composition and use thereof
#265Food preparation method, composition and method of conducting bussiness
#266Preparation of liquid dough
#267Method of improving sweetness delivery of sucralose
#268Filled pastry
#269Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#270Dehydrating agent and method for dehydrating moist article using the agent and dehydrated article obtained by the method
#271Galactosyl isomalt, method for production and use thereof
#272Apparatus and method for continuous rework fermentation
#273Condensed palatinose and method for producing the same
#274Condensed palatinose in hydrogenated form
#275Reduced sucrose cookie dough
#276Powdery product comprising crystalline β-maltose monohydrate, its preparation, and uses
#277Process for producing baked bread crumb product and baked bread crumb product
#278Process for producing fermented breads comprising rice flour as the main component
#279Sucralose-containing composition and edible products containing the composition
#280Frozen microwaveable bakery products
#281Trans fat replacement system and method of making a baked good with a trans fat replacement system
#282Reduced digestible carbohydrate food having reduced blood glucose response
#283Bulking agents for baked goods
#284Protein enhanced low carbohydrate snack food
#285Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same
#286Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
#287Compositions comprising dietary fat complexer and methods for their use
#288α-Isomaltosyltransferase, process for producing the same and use thereof
#289Making method of hypoglycemic meal replacement bread