2888 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances Vegetable material
Sub-classes:Gluten-Free Flour Composition
#2CACAO PULP DERIVED POWDER, METHOD FOR OBTAINING THEREOF AND ITS APPLICATIONS
#3KOREAN PANCAKE MIX COMPOSITION INCLUDING ASTER YOMENA AND MANUFACTURING METHOD THEREOF
#4METHOD AND FORMULATION FOR IMPROVED SHELF-STABILITY OF STARCH-BASED FOODS USING POLYPHENOLS
#5ANIMAL-FREE SUBSTITUTE FOOD PRODUCTS COMPRISING ENZYMES
#6MATCHA RICHNESS ENHANCER
#7EDIBLE BAKED PRODUCT THAT DOES NOT INCREASE SERUM INSULIN, RAISE BLOOD GLUCOSE, OR INTERRUPT KETOSIS
#8STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF
#9Batter Compositions, Packaged Batter Products, and Related Methods
#10METHOD OF MAKING TEA-BASED DOUGH FOR MANUFACTURING A FOOD PRODUCT AND TEA-BASED DOUGH MADE THEREFROM
#11PLANT-ONLY LEAVENING AGENT REPLACEMENT SYSTEM IN FOOD PRODUCTS AND METHODS OF PREPARATION THEREOF
#12HEALTHY FLOUR-FREE BAKERY PRODUCT BASED ON AVOCADO AND METHOD FOR MANUFACTURING THE SAME
#13METHOD FOR CREATING MALASADAS AND OTHER FOOD PRODUCTS
#14METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
#15MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
#16METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
#17Vegetable Containing Snack Product
#18HEMP PRODUCT AND A METHOD AND SYSTEM FOR TREATING HEMP
#19High-Fat Flour Replacement and Methods of Preparation
#20COMPOSITION FOR ALLEVIATING, TREATING, OR PREVENTING MUSCULAR DISEASES, OR IMPROVING MUSCULAR FUNCTIONS, CONTAINING KOREAN MINT EXTRACT OR TILIANIN AS ACTIVE INGREDIENT
#21SPICE/HERB-CONTAINING BREAD CRUMBS
#22STEVIA EXTRACTS
#23Natural Pet Chew Product and Method of Manufacture
#24GLUCOSYL STEVIA COMPOSITION
#25STEVIA EXTRACTS
#26LOW-CARB, POMACE-BASED DOUGH PRODUCT
#27SOLUBLE AND INSOLUBLE SACCHARIDE COMPOSITIONS AND RELATED METHODS
#28Yeast Cultivation Mixture for Bread Dough
#29High Collagen Brownie and Methods of Making
#30FOOD ADDITIVE AS A FLAVOR ENHANCER OR TEXTURE MODIFIER, AND METHOD OF MAKING THE SAME
#31SELF-COMPATIBLE STEVIA VARIETIES, BREEDING METHODS THEREFROM AND METHODS OF PREPARING NOVEL COMPOSITIONS USING SAID VARIETIES
#32FLAVOR DELIVERY SYSTEM, METHOD OF MAKING THE FLAVOR DELIVERY SYSTEM, AND FOOD PRODUCT CONTAINING THE FLAVOR DELIVERY SYSTEM
#33GLUCOSYL STEVIA COMPOSITION
#34CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#35Versatile Culinary Formulation
#36VEGAN COMPOSITION FOR BAKING
#37MICROALGAE-BASED EGG SUBSTITUTE
#38COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT
#39Composition Containing Paper Mulberry Extracts
#40JACKFRUIT FLOUR, METHOD OF PREPARATION AND USES THEREOF
#41GLUCOSYL STEVIA COMPOSITIONS
#42FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#43FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#44LOW-CARB, POMACE-BASED DOUGH PRODUCT
#45SYSTEMS AND METHODS FOR MANUFACTURING API-CONTAINING EDIBLES, AND RESULTING EDIBLE PRODUCTS
#46Food packaging and Dispensing Method and Apparatus
#47BAKED CONFECTION
#48FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
#49AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAKING PROCESS
#50GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#51HIGH PROTEIN FROZEN FOOD PRODUCT AND METHOD
#52extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#53CACAO PULP DERIVED POWDER, METHOD FOR OBTAINING THEREOF AND ITS APPLICATIONS
#54Stevia extracts
#55APPARATUS AND METHODS FOR PROCESSING COFFEE GROUNDS
#56ENCAPSULATED OIL
#57Non-meat food products having appearance and texture of cooked meat
#58CANNABIS FARMING METHODS
#59GLUCOSYL STEVIA COMPOSITIONS
#60Dietary fibre composition
#61Nutritional Cereal-based Food with Low Glycemic Load and Processing Method thereof
#62NOVEL MICROALGAL FOOD COMPOSITIONS
#63Non-meat food products having appearance and texture of cooked meat
#64USING BRAN FOR SOFTNESS IN RYE BREAD
#65High Protein High Fiber Bread with Added Spices
#66EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES
#67METHOD FOR DISINTEGRATING/SEPARATING AND DECOMPOSING PLANT SHELL MATERIALS AND CONSTITUENTS IN ORDER TO OBTAIN AND PRODUCE PLANT INGREDIENTS AND PLANT FIBER PRODUCTS
#68Fibre-based composition and use thereof for the preparation of food products
#69PRETZEL FOOD PRODUCT WITH REDUCED GLUTEN INTERCONNECTION
#70EMULSIFIERS AND THE USES THEREOF
#71COMPOSITION FOR BAKED CONFECTION
#72DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#73GLUCOSYL STEVIA COMPOSITION
#74Bakery Food Product
#75BULGUR CRUST AND METHOD OF MAKING SAME
#76Anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology, food containing same, and application thereof
#77Dough Substitute for Use in Baking, and Process for Using Substitute
#78Snack Food Manufacture
#79PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
#80Combination and balanced nutritious food for improving intestinal micro-ecology and preventing chronic disease, and application thereof
#81Stevia extracts
#82Method of agglomerating cannabis extract with energizing consumables
#83CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#84LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#85Non-meat food products having appearance and texture of cooked meat
#86BAKED FOOD PRODUCT WITH ALGAL FLOUR
#87BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT
#88MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
#89GLUTEN FREE AND GRAIN FREE COMPOSITIONS OF FLOUR AND METHODS OF MAKING SAME
#90Glucosyl composition
#91Rebaudioside E and food products sweetened with rebaudioside E
#92BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
#93Chocolate composition having improved processability, and preparation method therefor
#94Methods of Making Vegetarian Snack Food Products
#95SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS
#96Coated food product and method of producing the coated food product
#97Glucosyl stevia composition
#98Method for producing stabilized whole wheat flour
#99Food pasta made from dururm wheat semolina and vegetables and processes for manufacture thereof
#100Solutions and dispersions of amide compounds
#101Teff Pie
#102Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil
#103COMPOSITION COMPRISING PANDURATIN OR FINGERROOT (BOESENBERGIA PANDURATA) EXTRACT FOR TREATING, PREVENTING, OR AMELIORATING BONE LOSS DISEASE
#104Cannabis farming systems and methods
#105Food made of vegetable or fruit with flour, egg and milk and method of making same
#106STICK-SHAPED BAKED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME
#107USING BRAN FOR SOFTNESS IN RYE BREAD
#108USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
#109JACKFRUIT FLOUR, METHOD OF PREPARATION AND USES THEREOF
#110GLUTINOUS RICE CAKE WITH MUGWORT CONTAINING RED BEAN PASTE AND METHOD FOR MANUFACTURING THE SAME
#111Vegetable-Based Food Product
#112DIETARY SUPPLEMENTS, FOOD INGREDIENTS AND FOODS COMPRISING HIGH-PROTEIN ALGAL BIOMASS
#113Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#114Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#115MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#116LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#117Food product having stable crispy texture
#118SUSTAINED ENERGY BAKE STABLE FILLERS AND BAKED PRODUCTS COMPRISING THESE
#119Composition for preventing and treating muscle diseases or improving muscular function, containing platycodon grandiflorum extract
#120Method of producing protein chip infused with meat
#121Methods for treating muscle wasting and degeneration diseases
#122Process and composition for an improved flour product
#123GLUTEN-FREE OR GLUTEN-REDUCED BREAD DOUGH
#124Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
#125KELP-CONTAINING SPONGE BISCUIT AND MANUFACTURING METHOD THEREOF
#126BAKED FOOD PRODUCED FROM ASTAXANTHIN-CONTAINING DOUGH
#127GLUTEN-FREE BREAD-MAKING COMPOSITION
#128FLAVOR, ODOR, AND/OR COLORANT COMPOSITIONS WITH OLEAGINOUS MICROORGANISMS AND RELATED METHODS
#129PROCESS FOR THE PRODUCTION OF COOKIES HAVING IMPROVED ORGANOLEPTIC PROPERTIES
#130Insect production systems and methods
#131Self-compatible varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties
#132Insect production systems and methods
#133Insect production systems and methods
#134Insect production systems and methods
#135Insect production systems and methods
#136EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS
#137Oil filler compositions and uses thereof
#138Compositions containing as the active ingredient components from seed
#139GLUCOSYL STEVIA COMPOSITION
#140Stevia extracts
#141Natural compositions containing eggshell calcium, organic honey and lemon
#142HEALTHY BISCUIT
#143CROISSANT PRODUCT HAVING BOTH INTEGRATED AND DISCRETE FLAVORINGS AND METHODS OF MAKING SAME
#144COMBINATION OF COMPONENTS COMPRISING PLANT AND PLANT MATERIAL FOR PREPARING EDIBLE PRODUCTS
#145Glucosyl stevia composition
#146Preservation of Native Fruit and/or Vegetable Coloring in Cooked Food Products
#147Composition for low-gluten and low-carbohydrate baked and pastry goods
#148LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#149MULTI-TEXTURE COOKIE
#150GRAIN-FREE FLOUR BLEND AND METHOD FOR MAKING THE SAME
#151APPETITE-SUPPRESSING FOOD PRODUCT CONTAINING JERUSALEM ARTICHOKE FLOUR
#152COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED
#153FROZEN PRE-FRIED DOUGH AND PROCUREMENT PROCESS
#154Glucosyl stevia composition
#155Methods of incorporating micropellets of fine particle nutrients into snack food products
#156Micropellets of fine particle nutrients in snack food products
#157EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS
#158USING WOLFFIA GENUS PLANT MATERIAL FOR PREPARING DOUGH
#159Wheat-based products in foods for the wheat intolerant
#160Glucosyl stevia composition
#161Glucosyl Stevia composition
#162INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#163BAKERY DOUGH, AND BAKERY PRODUCTS
#164STEVIOL GLYCOSIDES
#165SKIN CARE COMPOSITION
#166METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT
#167GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS
#168Ready-To-Bake Gluten-Free Cookie Dough
#169Non-meat food products having appearance and texture of cooked meat
#170COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION
#171COFFEE CHERRY FLOUR COMPOSITIONS AND METHODS FOR THEIR PREPARATION
#172COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD
#173FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES
#174MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#175FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION
#176FOOD PRODUCTS AND CHOCOLATE COMPOSITIONS CONTAINING COFFEE CHERRY BYPRODUCTS AND METHODS OF FORMING THE SAME
#177Method for preparing instant noodle, flour composition for instant noodle and use thereof
#178Baked confectionery
#179Salt replacement composition, a process for making a salt replacement composition, and its use in baked dough products
#180Production of enriched products
#181METHOD FOR PRODUCING FOOD USING PRICKLY PEAR CACTUS FRUIT
#182HIGH FIBER FOOD ITEMS
#183Glucosyl stevia composition
#184Glucosyl stevia composition
#185GLUTEN-FREE FLOUR BLEND
#186Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors
#187Glucosyl stevia composition
#188Glucosyl stevia composition
#189Umami flavour composition from vegetable processing
#190Antioxidant ingredient with low calorie content, process for obtaining same and use thereof
#191SNACKS WITH MARBLED-LIKE APPEARANCE AND METHODS FOR STEAM TREATING DOUGH-BASED SNACKS
#192Method for producing rice flour
#193Process for manufacturing a sweetener and use thereof
#194Glucosyl stevia composition
#195Sourdough compositions and methods for their preparation
#1960-net carbohydrate all purpose flour
#197Drug compound for the control of blood glucose, blood lipids and weight
#198Flour-based functional food
#199Method for producing stabilized whole wheat flour
#200Process for the production of cookies having improved organoleptic properties
#201Glucosyl stevia composition
#202PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION
#203Wafer For Frozen Confections
#204Compositions containing as the active ingredient components from seed
#205USE OF ENCAPSULATED OIL IN DOUGH PREPARATION
#206Micropellets of fine particle nutrients and methods of incorporating same into snack food products
#207Edible container for foodstuffs and process for producing the same
#208Extrudable batter compositions for use in providing high-fiber flourless food products
#209Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
#210ALLERGEN-FREE COMPOSITIONS
#211METHOD OF MAKING SWEET POTATO BREAD
#212Glucosyl stevia composition
#213COMPOSITION AND METHOD FOR TREATING DIABETES AND METABOLIC DISORDERS
#214FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#215METHOD AND SYSTEM FOR WEIGHT MANAGEMENT
#216Method of preparing alpha-glucosyl composition
#217High fiber pastry product
#218AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME
#219ALLERGEN-FREE COMPOSITIONS
#220DRY PSYLLIUM HUSK INCORPORATED DOUGH PRODUCTS AND METHOD OF PREPARATION THEREOF
#221NOVEL USE OF COMPOUNDS FOR TREATING AND ALLEVIATING CELLULITE
#222High efficiency process and high protein feed co-product
#223Waxy Corn Starch And Whole Grain Cereals
#224Citrus product as replacement in food items
#225Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
#226LIGNAN FLAX SEED CAKES
#227PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS
#228Bread Product And Method
#229Product to reduce glycemic response of carbohydrate based foods
#230Process for the Production of Biscuits Having Improved Organoleptic Properties
#231Gluten-free bread, milk free, egg free, sugar free bread by Clarissa
#232INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#233FOOD COMPOSITIONS
#234Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#235Lipid-Rich Microalgal Flour Food Compositions
#236Low calorie composite sweetener as sugar alternative and methods for producing the same
#237Multi-Color Crackers and Method for Making Same
#238Delivery system for low calorie bulking agents
#239Nutriment containing arabinoxylan and oligosaccharides
#240Process for manufacturing a sweetener and use thereof
#241Low-Carbohydrate Digestible Hydrocolloidal Fiber Compositions
#242High-purity Rebaudioside D and low-calorie soy sauce containing the same
#243High-purity rebaudioside D and low-calorie diet cookies containing the same
#244High-purity rebaudioside D and low-calorie cake containing the same
#245High-purity Rebaudioside D and low-calorie fruit juice containing the same
#246High-purity rebaudioside D and low-calorie yogurt containing the same
#247High-purity Rebaudioside D and low-calorie bread containing the same
#248USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS
#249Plant Extracts as Additives for Yeast Raised Baked Goods
#250DIETARY FIBER AND METHOD FOR PREPARING DIETARY FIBER
#251PROCESS AND METHOD FOR CREATING NO-STARCH OR LOW-STARCH, HIGH-FIBER DOUGH AND FOOD COMPOSITIONS USING CONTROLLED HYDRATION OF MUCILAGENOUS HYDROCOLLOIDS
#252Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
#253FIBER-RICH BAKED PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
#254QUINOA PROTEIN CONCENTRATE, PRODUCTION AND FUNCTIONALITY
#255BREADS
#256COMPOSITION COMPRISING REHMANNIAE RADIX PREPARATA, NOTOGINSENG RADIX OR MIXTURE EXTRACT THEREOF FOR PREVENTING AND TREATING OF PERIODONTITIS AS AN EFFECTIVE COMPONENT
#257Process for manufacturing a sweetener and use thereof
#258Process for manufacturing a sweetener and use thereof
#259Process for manufacturing a sweetener and use thereof
#260Process for manufacturing a sweetener and use thereof
#261Process for manufacturing a sweetener and use thereof
#262Process for manufacturing a sweetener and use thereof
#263Process for manufacturing a sweetener and use thereof
#264Process for manufacturing a sweetener and use thereof
#265CONFECTIONERY
#266Method and equipment for the continuous production of an expanded food product
#267COATED CARRIERS
#268AMELIORATING OR PROPHYLACTIC AGENT FOR METABOLIC SYNDROME, AND BEVERAGE, FOOD AND FEED EACH COMPRISING THE SAME
#269Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#270Image variety on edible substrates
#271FUNCTIONAL FOOD COMPOSITION THAT IS RICH IN PHENOLIC COMPOUNDS AND USE OF SAID COMPOSITION
#272Snack food product and method
#273FOOD COMPOSITION FOR FUNCTIONAL FOODS AND NUTRITIONAL SUPPLEMENTS
#274NOVEL USE OF COMPOUNDS AND COMBINATIONS OF COMPOUNDS FOR IMPROVING THE PHYSICAL APPEARANCE
#275Method For Making A Foodstuff
#276COMPOSITION CONTAINING A CEREAL MILLING PRODUCT
#277Coffee and Tea Baking Compounds and Method of Producing The Same
#278A METHOD FOR FORTIFYING FOOD STUFF WITH PHYTONUTRIENTS AND FOOD PRODUCTS OBTAINED THEREBY
#279Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose
#280MANUFACTURING METHOD FOR RICE PIZZA
#281High fiber pastry product
#282HIGH FIBER FLOUR-BASED SYSTEM
#283DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM
#284Sugar free low calorie syrup and the manufacturing method thereof
#285CEREAL BRAN GRANULE AND FOOD PREPARED USING THE SAME
#286Method for treating erectile dysfunction with acantopanax extract (ogalpi)
#287Beverage, Food Composition and Methods of Making Same
#288Processes for making chocolate
#289Long-chain inulin
#290Composition Containing Lotus Extract
#291Fruit based dough and fabricated snack products made therefrom
#292DARK OPAL BASIL LEAVES OR EXTRACT THEREOF HAVING IMPROVED STORABILITY
#293Production of Sheeted Fruit and Vegetable Snacks
#294Production of Sheeted Fruit and Vegetable Snacks
#295Moisturizing composition for protein materials
#296Low-carbohydrate digestible hydrocolloidal fiber compositions
#297FOOD PRODUCTS HAVING CAFFEINE INCORPORATED THEREIN
#298Snack chip containing buckwheat hulls
#299Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
#300Konjac Mannan and Ginseng Compositions and Methods and Uses Thereof