A21D2/32 - CPC Classification Index

ClassID:

2886 ⎘

A21D2/32 - CPC Classification

Classification description:

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

Recent Application in this class:

20230189850

2023-06-22

MICROWAVABLE FROZEN STEAMED DUMPLINGS AND METHODS THEREOF

20210112834

2021-04-22

EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES

20190269141

2019-09-05

BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH

20180098549

2018-04-12

BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH

20160278392

2016-09-29

Flour composition

20160015820

2016-01-21

Glycerophospholipids for the improvement of cognitive functions

20150298084

2015-10-22

Phospholipid-containing emulsifier composition

20150291637

2015-10-15

Method for the fractionation of phospho-lipids from phospholipid-containing material

20140242246

2014-08-28

Food compositions comprising organogels

#10

20140051663

2014-02-20

Glycerophospholipids for the improvement of cognitive functions

#11

20130122174

2013-05-16

MANUFACTURE OF COOKIES HAVING REDUCED LIPID CONTENT

#12

20120156328

2012-06-21

METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES

#13

20120121621

2012-05-17

SYNERGISTIC PREBIOTIC COMPOSITIONS

#14

20120107478

2012-05-03

Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition

#15

20120100251

2012-04-26

FOOD COMPOSITIONS COMPRISING ORGANOGELS

#16

20120088016

2012-04-12

COMPOSITION FOR REDUCING BAKING LOSSES

#17

20110144063

2011-06-16

Glycerophospholipids for the improvement of cognitive functions

#18

20100092617

2010-04-15

COMPOSITIONS COMPRISING POLYUNSATURATED FATTY ACIDS

#19

20100069332

2010-03-18

Lipids containing omega-3 and omega-6 fatty acids

#20

20100068293

2010-03-18

Milk ingredient enriched in polar lipids and uses thereof

#21

20100062105

2010-03-11

Method of preparing a cake using phospholipase

#22

20100061969

2010-03-11

DIETARY SUPPLEMENT, ANTI-FATIGUE AGENT OR PHYSICAL ENDURANCE ENHANCER, FUNCTIONAL FOOD, OR COSMETIC

#23

20090232916

2009-09-17

FOOD PRODUCTS FOR DIABETICS

#24

20090221719

2009-09-03

Base material for producing food and fodder

#25

20090074857

2009-03-19

Glycerophospholipids for the improvement of cognitive functions

#26

20090041901

2009-02-12

Free-flowing egg replacement product and process of making same

#27

20080261916

2008-10-23

Synergistic Prebiotic Compositions

#28

20080085320

2008-04-10

Lipids containing omega-3 and omega-6 fatty acids

#29

20080085319

2008-04-10

LIPIDS CONTAINING OMEGA-3 AND OMEGA-6 FATTY ACIDS

#30

20070082108

2007-04-12

Methods for reducing calorie intake

#31

20070082084

2007-04-12

Methods for weight management

#32

20070009643

2007-01-11

Monoglyceride and emulsifier compositions and processes of producing the same

#33

20060241080

2006-10-26

Glycerophospholipids containing omega-3 and omega-6 fatty acids and their use in the treatment and improvement of cognitive functions

#34

20060210673

2006-09-21

Microwaveable dough compositions

#35

20060160725

2006-07-20

Lipid metabolism improving agent

#36

20060110496

2006-05-25

Low carbohydrate quesadillas

#37

20050130937

2005-06-16

Lipids containing omega-3 and omega-6 fatty acids