Patents-Review.com
ClassID:

2876 ⎘

A21D2/261 - 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 Animal proteins

Sub-classes:
Recent Application in this class:
#1
20250160343
2025-05-22

PROTEIN-BASED FLOUR SUBSTITUTE

 #2
20250134124
2025-05-01

Baking Ingredients Suitable for Fat Replacement

 #3
20240324610
2024-10-03

COLLAGEN PROTEIN BARS METHOD AND DEVICES

 #4
20240260589
2024-08-08

Preparation method of flour with low oil absorption during frying

 #5
20240172765
2024-05-30

COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM

 #6
20240108017
2024-04-04

Composite flour, method of manufacture, and food products made therefrom

 #7
20240108015
2024-04-04

Composite plant-MCT flour, method of manufacture, and food products made therefrom

 #8
20240081354
2024-03-14

PROTEIN-BASED FLOUR SUBSTITUTE

 #9
20240074443
2024-03-07

High Collagen Brownie and Methods of Making

 #10
20230109309
2023-04-06

COMPOSITIONS HAVING HIGH POULTRY PROTEIN CONTENT AND METHOD OF MAKING AND USING THE SAME

 #11
20230094089
2023-03-30

COMPOSITIONS HAVING HIGH POULTRY PROTEIN CONTENT AND METHOD OF MAKING AND USING THE SAME

 #12
20220151246
2022-05-19

Protein-based flour substitute

 #13
20210392908
2021-12-23

Structured High-Protein Meat Analogue Compositions

 #14
20210289797
2021-09-23

PROTEIN-BASED FLOUR SUBSTITUTE

 #15
20210259260
2021-08-26

PROTEIN-BASED PIZZA CRUST

 #16
20210244041
2021-08-12

Baking ingredients suitable for fat replacement

 #17
20190297901
2019-10-03

Low carbohydrate high protein pizza base

 #18
20180295857
2018-10-18

L-cysteine-treated proteins with altered functionalities and preparations thereof

 #19
20180242596
2018-08-30

COMPOSITIONS HAVING HIGH POULTRY PROTEIN CONTENT AND METHOD OF MAKING AND USING THE SAME

 #20
20120258236
2012-10-11

COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY

 #21
20100285198
2010-11-11

SPONGE CAKE

 #22
20100086649
2010-04-08

KNEADABLE AND MOULDABLE BAKING MIXTURE

 #23
20100062105
2010-03-11

Method of preparing a cake using phospholipase

 #24
20090304861
2009-12-10

LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS

 #25
20090028899
2009-01-29

Method of producing seaweed paste and seaweed paste obtained by such a method

 #26
20080166464
2008-07-10

Moisturizing composition for protein materials

 #27
20070172575
2007-07-26

NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME

 #28
20070092619
2007-04-26

Leavened snack products and processes for producing the same

 #29
20060210687
2006-09-21

Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients

 #30
20060105081
2006-05-18

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

 #31
20060019012
2006-01-26

Dysphagic dietary treatment

 #32
20050220960
2005-10-06

Collagen protein breads, cereals, rice, pastas

 #33
20050170068
2005-08-04

Method for preparing a blood plasma powder and uses thereof

 #34
16519697
2026-05-05

Method of manufacture and composition of a dough based item including protein