2881 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins; Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
BINDER COMPOSITION FOR MEAT SUBSTITUTE
#2PUFFED HIGH PROTEIN OAT-BASED FOOD PIECES AND METHODS OF MAKING
#3EGG EXTENDER COMPOSITION
#4TEXTURED PLANT PROTEINS
#5VEGAN DOUGH MASS, VEGAN EGG PASTRY SUBSTITUTE, MANUFACTURING METHOD FOR THE DOUGH MASS AND PRODUCTION METHOD FOR THE VEGAN EGG PASTRY SUBSTITUTE
#6METHOD FOR PRODUCING ARTIFICIAL RICE MADE FROM SOYBEANS
#7Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#8EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#9DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#10Preparation of Sunflower Protein Products ("SF870")
#11Low-Saturation Grease Composition and Use Thereof
#12A METHOD TO OBTAIN A PROTEIN-RICH LUPIN FLOUR, A PROTEIN-RICH LUPIN FLOUR AND ITS USES THEREOF
#13METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
#14DE-FLAVORED FAVA BEAN PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#15SWEETENER CONCENTRATE FORMULATIONS
#16CEREAL FLOUR BASED DOUGH
#17COMPLETE PLANT-BASED PROTEIN PRODUCT AND SYSTEM AND METHOD FOR MAKING THE SAME
#18EGG REPLACEMENT COMPOSITIONS
#19PROTEIN PREPARATION PRODUCED FROM ALMOND SEEDS AND PREPARATION METHOD
#20FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
#21PROTEIN PREPARATION PRODUCED FROM PUMPKIN SEEDS AND PREPARATION METHOD
#22PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#23EGG SUBSTITUTE MIXTURE
#24PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#25COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#26Composite flour, method of manufacture, and food products made therefrom
#27Composite plant-MCT flour, method of manufacture, and food products made therefrom
#28METHOD FOR PREPARING LINSEED MERINGUE FROM LINSEED
#29Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Comprising Lipase
#30WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN
#31PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#32FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS
#33COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT
#34PONGAMIA PROTEIN PRODUCTS, AND METHODS FOR PRODUCING AND USING THEREOF
#35High Protein Food Article
#36PEA PROTEIN COMPOSITIONS FOR REDUCING FAT ABSORPTION IN FRIED FOOD AND RELATED METHODS
#37HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
#38FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#39Soft Baked Snack and Methods of Making
#40Meat-Like Food Product and Method for Producing Meat-Like Food Product
#41OVENABLE CRUMB-COATED SNACK
#42CRUNCHY SNACK FOOD PRODUCT
#43Multi-Purpose Ingredient for Bakery and Other Products
#44Snack food chip
#45METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEMENTED FOOD COMPOSITIONS
#46CRISP PROTEINACEOUS FOOD PRODUCT
#47SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR MANUFACTURING THE SAME
#48EGG SUBSTITUTE MIXTURE
#49FLOUR IMPROVER AND USES THEREOF
#50FROZEN GYOZA AND METHOD FOR PRODUCING SAME
#51DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#52CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
#53Functional mung bean-derived compositions
#54Microwavable Baking Mixes and Methods of Preparing Baked Goods
#55HIGH-PROTEIN BISCUIT
#56PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#57PARTICULATE MIXTURE FOR FORMING A FOOD PRODUCT, FOOD PRODUCT PREPARED THEREFROM AND METHOD OF FORMING THE FOOD PRODUCT
#58Methods of Making Vegetarian Snack Food Products
#59BLACK-EYED PEA PROTEIN ISOLATES, PRODUCTS, AND METHODS
#60Methods of separating fat from non-soy plant materials and compositions produced therefrom
#61Food product for chewing or swallowing difficulty
#62Functional mung bean-derived compositions
#63PH ADJUSTED PULSE PROTEIN PRODUCT
#64GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
#65L-cysteine-treated proteins with altered functionalities and preparations thereof
#66Vegetable-Based Food Product
#67High protein meal and flour compositions and methods
#68GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MAKING AND USES THEREOF
#69Food product having stable crispy texture
#70GLUTEN-FREE BREAD-MAKING COMPOSITION
#71Compositions containing as the active ingredient components from seed
#72Glutamic Acid Containing Gluten-Free Dough
#73Specialized flour for nutrition meals for diabetes and preparation method and use thereof
#74Flours that improve the crispness of battered potatoes
#75GLUTEN-FREE BREAD
#76COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED
#77SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
#78pH adjusted pulse protein product
#79GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS
#80Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products
#81Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
#82Texture-improving agent for a starch processed food
#83Compositions containing as the active ingredient components from seed
#84Production of soluble protein solutions from pulses
#85HEALTH BREAD BASED ON NON-GRAIN FLOUR
#86Rye flour imitation
#87BREAD AND METHOD FOR MAKING
#88Composition for preventing and improving metabolic syndrome
#89Utilization of hulled rape seed
#90Use of hulled rapeseed
#91Methods of separating fat from non-soy plant materials and compositions produced therefrom
#92COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY
#93MEAL SUBSTITUTE IN FORM OF BREAD TYPE COOKED FOOD AND A SPREAD TYPE CONDIMENT
#94Process for reducing oil and fat in cooked food with pea protein
#95LIGNAN FLAX SEED CAKES
#96Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom
#97COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS
#98Canola Protein Isolate Functionality I
#99Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition
#100Manufacture of seed derivative compositions
#101Powdery Soy Protein And Soy Protein-Containing Food Using The Same
#102Edible nutritive composite
#103QUINOA PROTEIN CONCENTRATE, PRODUCTION AND FUNCTIONALITY
#104Snack food product and method
#105PROTEIN-RICH PREMIX POWDERS COMPRISING OKARA FOR HEALTHY FOOD INDUSTRY
#106COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#107FOOD PRODUCTS FOR DIABETICS
#108Composition for Preventing and Improving Metabolic Syndrome
#109Foamed food comprising soybean flour as the main component
#110Canola Protein Isolate Functionality I
#111Microencapsulated oil product and method of making same
#112Soy based bread product and method of preparation
#113Foods Comprising Healthy Combinations of Tofu and Flour, or Tofu and Meat and Methods of Producing the Same
#114Bread-Improving Agent and Bread Products Using the Same
#115Processes for Removing Bitter Components from Soy Protein Isolates
#116Starchy Food Material or Starchy Food
#117Microwavable and Oven-Bakable Coated Food Products
#118Flaxseeds for body weight management
#119Erythritol suppression of ghrelin
#120METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#121Gluten-free food products including deflavored bean powder
#122Low-carbohydrate bread products and method for making same
#123Leavened snack products and processes for producing the same
#124Soy-fortified corn dough and tortillas
#125Method for preparing film coatings and film coating
#126High-protein soy-wheat crisps
#127Particulate-based ingredient delivery system
#128Process for producing soybean protein-containing wheat dough
#129Method for strengthening a protein-containing product and a protein-containing product
#130Elevation of oil in monocot plants
#131Composition containing as the active ingredient componantes from salvia sclarea seed
#132PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD
#133Food additives, foods and methods
#134Dough compositions and pretzels
#135Method of deflavoring soy-derived materials for use in dough-based and baked products
#136Low carbohydrate quesadillas
#137Extruded ingredients for food products
#138Low carbohydrate snack and method for making
#139Compositions and processes for making high soy protein-containing bakery products
#140Coated soy product and method for coating
#141Shaped food containing soybean 7s protein and process for producing the same
#142Canola protein isolate functionality I
#143Extruded ingredients for food products
#144Egg replacer composition and method for making a bakery product therewith
#145Phaseolamin compositions and methods for using the same
#146Method of preparation of highly functional soy protein
#147Method of preparing soy-containing confectionary type products
#148Canola protein isolate functionality II
#149Protein enhanced low carbohydrate snack food