Patents-Review.com
ClassID:

2874 ⎘

A21D2/245 - CPC Classification

Classification description:

Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds Amino acids, nucleic acids

Recent Application in this class:
#1
20260026535
2026-01-29

MATCHA RICHNESS ENHANCER

 #2
20240122214
2024-04-18

COMPOSITIONS, METHOD OF MAKING AND METHOD OF USE THEREOF

 #3
20230301329
2023-09-28

COMPOSITIONS COMPRISING COOLNESS-REGULATING AGENT, AND METHOD OF USE THEREOF

 #4
20230085263
2023-03-16

TASTEFUL NATURAL SWEETENER AND FLAVOR

 #5
20230060800
2023-03-02

Sweetener and flavor compositions, methods of making and methods of use thereof

 #6
20230052393
2023-02-16

SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

 #7
20230037188
2023-02-02

TASTEFUL NATURAL SWEETENER AND FLAVOR

 #8
20220386628
2022-12-08

CARBON DIOXIDE GENERATION

 #9
20220347142
2022-11-03

MODIFIED RELEASE ORALLY ADMINISTERED AMINO ACID FORMULATIONS

 #10
20220279819
2022-09-08

SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

 #11
20220104521
2022-04-07

SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

 #12
20220095646
2022-03-31

METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEMENTED FOOD COMPOSITIONS

 #13
20220030886
2022-02-03

FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD

 #14
20210352940
2021-11-18

Sweetener and flavor compositions, methods of making and methods of use thereof

 #15
20210051987
2021-02-25

Sweetener and flavor compositions, methods of making and methods of use thereof

 #16
20200390113
2020-12-17

Sweetener and flavor compositions, methods of making and methods of use thereof

 #17
20200367543
2020-11-26

SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF

 #18
20200359641
2020-11-19

Sweetener and flavor compositions, methods of making and methods of use thereof

 #19
20200352196
2020-11-12

Sweetener and flavor compositions, methods of making and methods of use thereof

 #20
20200337339
2020-10-29

Sweetener and flavor compositions, methods of making and methods of use thereof

 #21
20200107567
2020-04-09

Tasteful natural sweetener and flavor

 #22
20200107564
2020-04-09

MIX FOR FOODSTUFF, FOODSTUFF, METHOD AND USE

 #23
20200087688
2020-03-19

Enzymatic reduction of cystine

 #24
20200054056
2020-02-20

Tasteful natural sweetener and flavor

 #25
20200029607
2020-01-30

Tasteful natural sweetener and flavor

 #26
20200022391
2020-01-23

Tasteful natural sweetener and flavor

 #27
20190357579
2019-11-28

Sweetener and flavor compositions, methods of making and methods of use thereof

 #28
20190343155
2019-11-14

Sweetener and flavor compositions, methods of making and methods of use thereof

 #29
20180318244
2018-11-08

Modified release orally administered amino acid formulations

 #30
20180185311
2018-07-05

Modified release orally administered amino acid formulations

 #31
20180028543
2018-02-01

HYPOLIPIDEMIC COMPOSITION AND USE THEREOF

 #32
20170119022
2017-05-04

Method for inducing satiety

 #33
20160367529
2016-12-22

DEBILITY PREVENTATIVE

 #34
20160128344
2016-05-12

Dough compositions for extended shelf life baked articles

 #35
20140065270
2014-03-06

BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES

 #36
20120190745
2012-07-26

ORAL COMPOSITION FOR REDUCING WRINKLE FORMATION

 #37
20120189563
2012-07-26

ORAL COMPOSITION FOR ALLEVIATING ULTRAVIOLET IRRADIATION-INDUCED DAMAGE

 #38
20120184619
2012-07-19

Composition for promoting collagen production

 #39
20120184593
2012-07-19

Laminin-332 product on stimulating composition

 #40
20120177780
2012-07-12

Method for improving bread-making properties of rice flour bread dough

 #41
20120165408
2012-06-28

ORAL COMPOSITION FOR ALLEVIATING ROUGH SKIN

 #42
20120121621
2012-05-17

SYNERGISTIC PREBIOTIC COMPOSITIONS

 #43
20110117244
2011-05-19

DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES

 #44
20110086152
2011-04-14

Glycine-bearing leavening system for the production of bakery products

 #45
20100316764
2010-12-16

FLOUR SUPPLEMENT COMPOSITIONS AND METHODS FOR PREPARING WHEAT FLOUR

 #46
20100303853
2010-12-02

Novel Nacl Salt Substitute Agent, Use Thereof and Products Containing Same

 #47
20100233330
2010-09-16

Baked composition

 #48
20100190723
2010-07-29

PREVENTIVE OR THERAPEUTIC COMPOSITION FOR LIVER DISEASE

 #49
20100068221
2010-03-18

LOW SALT FOOD WITH IMPROVED TASTE

 #50
20090123607
2009-05-14

Self-rising dough-containing food product and related manufacturing methods

 #51
20090022862
2009-01-22

Method to limit acrylamide in heated foods

 #52
20080261916
2008-10-23

Synergistic Prebiotic Compositions

 #53
20080075828
2008-03-27

Novel Nutraceutical Compositions

 #54
20080050486
2008-02-28

Method For Suppression of Fishy Aromas In Food Products By Proteins

 #55
20080050477
2008-02-28

Small Bread Stick for Serving Food

 #56
20070292563
2007-12-20

Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking

 #57
20070031562
2007-02-08

Particulate-based ingredient delivery system

 #58
20070020369
2007-01-25

Dough compositions for extended shelf life baked articles

 #59
20060153897
2006-07-13

Zinc-containing foods

 #60
20060110494
2006-05-25

Encapsulated functional bakery ingredients

 #61
20060105081
2006-05-18

Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems

 #62
20060083830
2006-04-20

Polylysine-containing food additive and acidic adjuvant

 #63
20060051399
2006-03-09

Remedies for liver diseases, hyperlipemia and diabetes

 #64
20050239164
2005-10-27

Glutathione production

 #65
20050196836
2005-09-08

γ-glutamylcysteine producing yeast

 #66
20050142271
2005-06-30

Sucralose-containing composition and edible products containing the composition

 #67
20050079996
2005-04-14

Remedies for liver diseases, hyperlipemia and diabetes

 #68
20050037123
2005-02-17

Method for reducing acrylamide levels in food products and food products produced thereby

 #69
19008588
2025-07-29

Dietary glycine and serine restriction for cancer treatment