Patents-Review.com
ClassID:

2875 ⎘

A21D2/26 - CPC Classification

Classification description:

Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds Proteins

Sub-classes:
Recent Application in this class:
#1
20250388888
2025-12-25

PROTEIN FORMULATION

 #2
20250234916
2025-07-24

FOAMING MATERIAL

 #3
20250074955
2025-03-06

MODIFIED LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT AND USES THEREOF

 #4
20240358028
2024-10-31

POWDERED SUGAR REPLACER

 #5
20240306693
2024-09-19

ENZYMATIC ENRICHMENT OF FOOD INGREDIENTS FOR SUGAR REDUCTION

 #6
20240215630
2024-07-04

FOAMER INGREDIENT IN THE FORM OF A POWDER AND METHOD FOR MANUFACTURING THE SAME

 #7
20240122214
2024-04-18

COMPOSITIONS, METHOD OF MAKING AND METHOD OF USE THEREOF

 #8
20230301329
2023-09-28

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

 #9
20230097484
2023-03-30

Soft Baked Snack

 #10
20230085263
2023-03-16

TASTEFUL NATURAL SWEETENER AND FLAVOR

 #11
20230060800
2023-03-02

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

 #12
20230052393
2023-02-16

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

 #13
20230037188
2023-02-02

TASTEFUL NATURAL SWEETENER AND FLAVOR

 #14
20220279819
2022-09-08

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

 #15
20220104521
2022-04-07

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

 #16
20210352940
2021-11-18

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

 #17
20210329951
2021-10-28

METHOD FOR MANUFACTURING STARCH-CONTAINING FOOD

 #18
20210195904
2021-07-01

METHOD FOR MANUFACTURING MODIFIED GLUTEN

 #19
20210051987
2021-02-25

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

 #20
20200390113
2020-12-17

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

 #21
20200359641
2020-11-19

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

 #22
20200352196
2020-11-12

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

 #23
20200337339
2020-10-29

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

 #24
20200296975
2020-09-24

Functionally enhanced flours, grits, and food products and methods of making and using same

 #25
20200253221
2020-08-13

Probiotic Fortified Food Products and Methods of Manufacture

 #26
20200214334
2020-07-09

FOAMING MATERIAL

 #27
20200154718
2020-05-21

COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE

 #28
20200107567
2020-04-09

Tasteful natural sweetener and flavor

 #29
20200054056
2020-02-20

Tasteful natural sweetener and flavor

 #30
20200029607
2020-01-30

Tasteful natural sweetener and flavor

 #31
20200022391
2020-01-23

Tasteful natural sweetener and flavor

 #32
20190357579
2019-11-28

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

 #33
20190343155
2019-11-14

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

 #34
20190274318
2019-09-12

Method of baking

 #35
20190239521
2019-08-08

Dough Compositions Having Reduced Carbohydrase Activity

 #36
20190223458
2019-07-25

Stable, Packaged, Refrigerated Dough Compositions

 #37
20190208794
2019-07-11

Bakery composition

 #38
20180303105
2018-10-25

Food dough and method for producing such a dough

 #39
20180014548
2018-01-18

DOUGH COMPOSITIONS HAVING REDUCED CARBOHYDRASE ACTIVITY

 #40
20180000134
2018-01-04

Oil filler compositions and uses thereof

 #41
20170265484
2017-09-21

Refrigerated dough with extended shelf life made from white wheat flour

 #42
20170260514
2017-09-14

Thermostable alpha amylase

 #43
20170196229
2017-07-13

NUTRITIONAL COMPOSITION

 #44
20170172161
2017-06-22

Probiotic Fortified Food Products and Methods of Manufacture

 #45
20160128344
2016-05-12

Dough compositions for extended shelf life baked articles

 #46
20140161963
2014-06-12

0-net carbohydrate all purpose flour

 #47
20130337112
2013-12-19

Method for preparing maltogenic alpha-amylase variants

 #48
20130273198
2013-10-17

Preparation of Baked Product From Dough

 #49
20130209607
2013-08-15

Enzymatic flour correction

 #50
20120270253
2012-10-25

Processes for preparing a dough or a baked product using maltogenic alpha-amylase variants

 #51
20120258236
2012-10-11

COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY

 #52
20120201928
2012-08-09

Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

 #53
20110263506
2011-10-27

Peptides having an ACE inhibiting effect

 #54
20110195163
2011-08-11

MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same

 #55
20110159570
2011-06-30

Method for preparing maltogenic alpha-amylase variants

 #56
20110129575
2011-06-02

BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME

 #57
20110117244
2011-05-19

DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES

 #58
20100303991
2010-12-02

HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION

 #59
20100255172
2010-10-07

High-Protein, Reduced-Carbohydrate Bakery And Other Food Products

 #60
20100233102
2010-09-16

Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness

 #61
20100151099
2010-06-17

METHOD OF GAS INFUSION DURING PREPARATION OF FOOD PRODUCTS

 #62
20100075909
2010-03-25

Peptide

 #63
20100074991
2010-03-25

NOVEL OXIDOREDUCTASES AND USES THEREOF

 #64
20100062106
2010-03-11

Method to produce cake

 #65
20090304869
2009-12-10

Peptides Having an Ace Inhibiting Effect

 #66
20090203108
2009-08-13

Method for preparing maltogenic alpha-amylase variants

 #67
20080020121
2008-01-24

HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS

 #68
20070212451
2007-09-13

PROTEIN CONTAINING MOLDED FOOD PRODUCTS

 #69
20070128340
2007-06-07

Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof

 #70
20070082093
2007-04-12

Method for preparing film coatings and film coating

 #71
20070020369
2007-01-25

Dough compositions for extended shelf life baked articles

 #72
20070003664
2007-01-04

Method for strengthening a protein-containing product and a protein-containing product

 #73
20060073260
2006-04-06

Extruded ingredients for food products

 #74
20060051399
2006-03-09

Remedies for liver diseases, hyperlipemia and diabetes

 #75
20050281916
2005-12-22

Method of improving dough and bread quality

 #76
20050276896
2005-12-15

Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure

 #77
20050233046
2005-10-20

MCC/hydrocolloid stabilizers and edible compositions comprising the same

 #78
20050208180
2005-09-22

Extruded ingredients for food products

 #79
20050202533
2005-09-15

Maltogenic alpha-amylase variants

 #80
20050079996
2005-04-14

Remedies for liver diseases, hyperlipemia and diabetes

 #81
20050079266
2005-04-14

Culinary base and method for the preparation of a ready-cooked dish or a flavored drink

 #82
20050058759
2005-03-17

Protein enhanced low carbohydrate snack food

 #83
20050037125
2005-02-17

High-protein, reduced-carbohydrate bakery and other food products

 #84
20050031756
2005-02-10

High-protein, reduced-carbohydrate bread and other food products

 #85
20050031755
2005-02-10

High-protein, reduced-carbohydrate dessert and other food products

 #86
20050031754
2005-02-10

High-protein, reduced-carbohydrated flat bakery and other food products

 #87
20050025873
2005-02-03

Baked goods having extended shelf life

 #88
20050013900
2005-01-20

High-protein, low-carbohydrate bakery products

 #89
17734986
2023-02-14

Food compositions containing added honey proteins