2877 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins; Animal proteins from eggs
NON-ANIMAL BASED PROTEIN SOURCES WITH FUNCTIONAL PROPERTIES
#2HEALTHY FLOUR-FREE BAKERY PRODUCT BASED ON AVOCADO AND METHOD FOR MANUFACTURING THE SAME
#3NOVEL ENHANCED NUTS AND OTHER FOODSTUFFS AND CANNABINOID BLENDS AND FORMULATIONS
#4SWEETENER CONCENTRATE FORMULATIONS
#5COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#6Composite flour, method of manufacture, and food products made therefrom
#7Composite plant-MCT flour, method of manufacture, and food products made therefrom
#8METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#9METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#10COCONUT DOUGH TO MAKE TORTILLAS
#11Yeast Cultivation Mixture for Bread Dough
#12EDIBLE FOOD WRAP COMPOSITION
#13NON-ANIMAL BASED PROTEIN SOURCES WITH FUNCTIONAL PROPERTIES
#14METHODS AND COMPOSITIONS FOR EGG WHITE PROTEIN PRODUCTION
#15FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#16Chocolate Rum Nut Cake
#17OVENABLE CRUMB-COATED SNACK
#18CRUNCHY SNACK FOOD PRODUCT
#19GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#20CRISP PROTEINACEOUS FOOD PRODUCT
#21FLOUR IMPROVER AND USES THEREOF
#22METHOD AND PRODUCT FOR IMPARTING THE TEXTURE OF FRESH FOODS TO FROZEN FOODS
#23Bakery Food Product
#24HIGH PROTEIN BAKED EGG CHIP
#25Recombinant animal-free food compositions and methods of making them
#26HIGH-PROTEIN BISCUIT
#27Protein-rich food product and method of making a protein-rich food product
#28CAULIFLOWER PIZZA CRUST
#29Methods and compositions for egg white protein production
#30L-cysteine-treated proteins with altered functionalities and preparations thereof
#31Product and process of producing a sterilized flour
#32Method for the production of an edible object by powder bed (3D) printing and food products obtainable therewith
#33Composition for low-gluten and low-carbohydrate baked and pastry goods
#34Liquid-egg replacement composition
#35Dough compositions for extended shelf life baked articles
#36Method and apparatus for making a low density wafer product
#37Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#38Rye flour imitation
#39BREAD AND METHOD FOR MAKING
#40HIGH PROTEIN COOKED PRODUCT
#41MICROWAVEABLE BATTER
#42Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#43DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#44Formula and process for producing gluten-free bakery products
#45BISCUIT EXTRUDABLE AT NEGATIVE TEMPERATURE, PROCESS OF PREPARATION AND USE IN COMPOSITE ICE CONFECTIONERY PRODUCTS
#46Method of maximizing utilization of egg albumen
#47Allergen Reduction Method, Method of Producing Allergen-reduced Albumen, Method of Producing Allergen-reduced Albumen Composition, and Allergen-reduced Food Product
#48High fat to protein ratio egg yolk product and methods for making and utilizing same
#49Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
#50Allergen reduction method, method of producing allergen-reduced albumen, method of producing allergen-reduced albumen composition, and allergen-reduced food product
#51Dough compositions for extended shelf life baked articles
#52Acid-thickened food compositions and products
#53PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD
#54Egg-based powder
#55Low carbohydrate flour substitute
#56Egg replacer composition and method for making a bakery product therewith
#57Protein enhanced low carbohydrate snack food
#58Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products