2870 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds; Carbohydrates Cellulose; Derivatives thereof
MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#2METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
#3SOLID COMPOSITION CONTAINING OLEOGEL
#4Method of using nanofiber emulsion in baked food
#5BAKED FOOD
#6SHORT AMORPHOUS CELLULOSE POLYMERS
#7COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#8FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
#9SWEETENER FORMULATIONS
#10EGG SUBSTITUTE MIXTURE
#11METHOD OF PRODUCING SPONGE CAKE
#12SOLUBLE AND INSOLUBLE SACCHARIDE COMPOSITIONS AND RELATED METHODS
#13MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#14Methods and Compositions for Weight Management and for Improving Glycemic Control
#15VEGAN COMPOSITION FOR BAKING
#16FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#17CRUNCHY SNACK FOOD PRODUCT
#18METHOD OF EXTENDING BREAD SHELF LIFE
#19Microwavable frozen dumplings and methods thereof
#20METHOD FOR REPLACING EGGS IN COMPOSITIONS
#21ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#22Filled Roll Dough Product and Method of Producing
#23EGG SUBSTITUTE MIXTURE
#24Disintegrated and decompacted cellulose-based vegetable fibre materials use and method for acquisition and production
#25METHOD FOR DISINTEGRATING/SEPARATING AND DECOMPOSING PLANT SHELL MATERIALS AND CONSTITUENTS IN ORDER TO OBTAIN AND PRODUCE PLANT INGREDIENTS AND PLANT FIBER PRODUCTS
#26METHOD FOR PREPARING FOOD PRODUCTS COMPRISING RYE
#27Bakery Food Product
#28ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#29COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#30Solid composition containing oleogel
#31MICROENCAPSULATED NON-STARCH POLYSACCHARIDES FOR DIET FOOD COMPOSITIONS
#32Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#33Pasteurised shelf stable batter
#34ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#35Food product for chewing or swallowing difficulty
#36MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#37Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
#38Encapsulated fillings
#39METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#40Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#41Starch-based gluten-free baked foodstuffs
#42Improver and breadmaking method for precooked loaves stored without freezing
#43GLUTEN-FREE OR GLUTEN-REDUCED BREAD DOUGH
#44Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
#45GLUTEN-FREE BREAD-MAKING COMPOSITION
#46EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS
#47Glutamic Acid Containing Gluten-Free Dough
#48PROCESS, PRODUCT AND METHOD
#49METHOD FOR PREPARING A BATTERED OR BREADED FOOD
#50IMPROVING DOUGH
#51Dough compositions for extended shelf life baked articles
#52Dough products comprising ethylcellulose and exhibiting reduced oil migration
#53LOW FAT LAMINATED DOUGH AND PASTRY
#54FOOD COMPOSITION COMPRISING A BLEND OF CELLULOSE ETHERS
#55DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
#56COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#57Hydroxypropylmethylcellulose having high thermal gel strength, method for producing the same and food comprising the hydroxypropylmethylcellulose
#58Method and apparatus for making a low density wafer product
#59ALLERGEN-FREE COMPOSITIONS
#60LOWER ALKYL CARBOXYLIC ACID MOIETIES AS ORGANOLEPTIC STABILIZERS AND PRESERVATIVES OF FOOD AND BEVERAGES AND FOR PREVENTING OXIDATIVE CORROSION OF METALS
#61Enhanced Fiber Additive; and Use
#62High fiber pastry product
#63Reduced digestible carbohydrate food having reduced blood glucose response
#64ALLERGEN-FREE COMPOSITIONS
#65COMPOSITION FOR REDUCING BAKING LOSSES
#66METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#67Shortening compositions and methods of making and using the same
#68ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#69Dairy product compositions using highly refined cellulosic fiber ingredients
#70FOOD COMPOSITIONS
#71Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#72Enhanced fiber additive; and use
#73METHOD OF REDUCING VOIDS IN DOUGH
#74MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
#75Method of reducing voids in dough
#76Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose
#77DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#78INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#79Reduced digestible carbohydrate food having reduced blood glucose response
#80Dough Composition for Frying and Method of Producing Fried Dough Composition
#81Method of Producing Filling for Filled Food Product and Food Product Comprising Filling
#82Whipped Gelatin Desserts
#83Flavoring substance-included cellulose
#84Formula and process for producing gluten-free bakery products
#85FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
#86BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
#87GLUTEN-FREE DOUGH COMPOSITION
#88A READY-FOR-USE BAKERY DOUGH PRODUCT
#89High fiber pastry product
#90Baked Microwavable Frozen Bread and Bakery Products
#91Microwavable food products
#92Dietary fiber-enriching agent and dietary fiber-enriched food
#93System for gluten replacement in food products
#94Bread Improver Comprising Emulsifier and Stabiliser
#95Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals
#96Highly refined cellulose neutraceutical compostions and methods of use
#97Food material and food product using the same
#98Enhanced fiber additive; and use
#99Microwavable food products
#100Baked Microwavable Frozen Bread and Bakery Products
#101System for gluten replacement in food products
#102LOWER ALKYL CARBOXYLIC ACID MOIETIES FOR PREVENTING OXIDATIVE CORROSION OF METALS AND ORGANOLEPTIC STABILIZER FOR FOOD AND BEVERAGES
#103Microwavable and Oven-Bakable Coated Food Products
#104Functional Sugar Replacement
#105Low-calorie foods and process of making the same
#106FOOD COMPOSITIONS
#107High moisture, high fiber baked products and doughs thereof, and methods
#108Breadmaking Processes And Products
#109Method of reducing voids in dough
#110Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#111Functional sugar replacement
#112Dough compositions for extended shelf life baked articles
#113Dough compositions and related methods
#114Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#115Novel dairy product compositions using highly refined cellulosic fiber ingredients
#116Food additives, foods and methods
#117Microwaveable dough compositions
#118Baked products containing rice flour
#119Pulp mimetic
#120Low carbohydrate bread product
#121Low carbohydrate flour additive
#122Low carbohydrate snack and method for making
#123Low carbohydrate flour substitute
#124Reduced sugar elastic thin sheeted food dough
#125Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
#126Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients
#127MCC/hydrocolloid stabilizers and edible compositions comprising the same
#128Condensed palatinose in hydrogenated form
#129Extruded ingredients for food products
#130Enhanced fiber additive; and use
#131Plant seed based fiber products and processes
#132Dough compositions
#133Trans fat replacement system and method of making a baked good with a trans fat replacement system
#134Reduced digestible carbohydrate food having reduced blood glucose response
#135Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#136Production of porous bakery products
#137Enhanced fiber additive; and use