A22C13/0016 - CPC Classification Index

#1

20230329302

2023-10-19

ALGINATE COMPOSITION FOR FOOD PRODUCTS, METHOD FOR ITS PRODUCTION AND PROCESS FOR PRODUCING COATED FOOD PRODUCTS

#2

20220212390

2022-07-07

Extruded tubular films and processes for manufacturing tubular films

#3

20220211053

2022-07-07

Edible film

#4

20200163349

2020-05-28

Process to obtain a round shaped collagen casing and casing obtained by the process

#5

20190110488

2019-04-18

METHODS OF FLAVORING COLLAGEN CASINGS

#6

20180325128

2018-11-15

COLLAGEN CASINGS WITH ADDED CHITOSAN

#7

20180310573

2018-11-01

Method for manufacturing sausage products using liquid heating

#8

20180255811

2018-09-13

FOOD PRODUCT AND METHOD OF PREPARATION

#9

20180255792

2018-09-13

FOOD PRODUCT HAVING A CASING

#10

20180084792

2018-03-29

END CLOSURE FOR AN EDIBLE COLLAGEN CASING AND A METHOD FOR OBTAINING THEREOF

#11

20170119001

2017-05-04

Controlled sausage manufacturing process

#12

20170071220

2017-03-16

Method of extruding sausage sleeves of at least partial collagen, extrusion head and extruded collagen sleeves

#13

20160345597

2016-12-01

Sausage casings

#14

20160324198

2016-11-10

Food Product and Method of Preparation

#15

20160302434

2016-10-20

Collagen Casings Having Increased Final Moisture Content and Method of Production

#16

20160302433

2016-10-20

Device for application of flavors to collagen casings

#17

20160227793

2016-08-11

METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

#18

20150296812

2015-10-22

EDIBLE COLLAGEN CASINGS FINISHED WITH POLYSORBAT

#19

20150157032

2015-06-11

Stabilized meat products

#20

20150030733

2015-01-29

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

#21

20130344265

2013-12-26

Biopolymer-based flexible-tube type food casing with internal impregnation

#22

20130266697

2013-10-10

Method for Obtaining Artificial Sausage Casing for Foodstuffs, Artificial Casing and Resulting Products Obtained

#23

20120114807

2012-05-10

Casings for Foodstuffs

#24

20110117254

2011-05-19

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS

#25

20100255230

2010-10-07

Process for producing a composite food casing

#26

20100129505

2010-05-27

DYED AND FLAVORED GELS FOR CO-EXTRUSION

#27

20100047416

2010-02-25

Multilayer seamless tubular casing based on polyamide for mold cooking

#28

20100034932

2010-02-11

Edible food casing based on proteins, and process for production thereof

#29

20100003380

2010-01-07

Stabilized longlife non-edible collagen casing ready-to-stuff

#30

20090317522

2009-12-24

Food product having a casing

#31

20090061052

2009-03-05

Casings for Foodstuffs

#32

20090061051

2009-03-05

Casings for Foodstuffs

#33

20080317915

2008-12-25

Casings for Foodstuffs

#34

20080311256

2008-12-18

Multi-perforated collagen film

#35

20080220130

2008-09-11

Method for preparing food products by co-extrusion, in particular sausage, and food products obtained with this method

#36

20080069985

2008-03-20

Tubular Food Casing Having Glued, Permanently Elastic Longitudinal Seam

#37

20080057235

2008-03-06

Tubular Food Casing Having a Smoke-permeable Glued Seam

#38

20070218173

2007-09-20

Coextrusion process for producing a meat product

#39

20070160718

2007-07-12

Method for preparing food by coextrusion, in particular sausage and food products obtained by this method

#40

20060236891

2006-10-26

Porcine collagen film

#41

20060057258

2006-03-16

Flavor release casing

#42

20050238792

2005-10-27

Edible film compositions for processing of meat products

#43

20050064118

2005-03-24

Gel for creating a coating for extruded sausage comprised of starch and an edible vegetable based material

#44

20050031741

2005-02-10

Collagen casing

#45

20050003063

2005-01-06

Method for preparing an extruded food product

#46

16856828

2022-11-08

Low profile water bath co-extrusion process for sausage manufacturing, and machines for use therewith

#47

14563517

2020-05-12

Low profile water bath co-extrusion process for sausage manufacturing, and machines for use therewith