3460 ⎘
Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Production of high-quality protein isolated from oil seeds
#302Frozen Dessert Comprising Tofu Puree
#303Stable soy protein beverage composition
#304SOYBEAN FLOUR AND METHOD FOR THE PRODUCTION THEREOF
#305PLANT-DERIVED PROTEIN COMPOSITIONS
#306METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#307METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#308Conjugated fatty acid esters
#309SOY/WHEY PROTEIN RECOVERY COMPOSITION
#310Prepared soymilk and soymilk beverages
#311Compositions containing legume products
#312Method to produce lupin protein-based dairy substitutes
#313Mineral-containing acidic protein drink
#314Methods and apparatus for continuous production of soy beans products
#315Soy products with reduced levels of sulfite, free radicals and methanethiol
#316TOASTED SOYBEAN FLAKES
#317Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean
#318Edible product with masked bitter, sour and/or astringent taste
#319Acidic, protein-containing drinks with improved sensory and functional characteristics
#320Process for preparing hypoallergenic and reduced fat foods
#321Using reduced fat soy particulates to produce soymilk with a reduced fat content
#322WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
#323Conjugated fatty acid esters
#324Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#325Method of deflavoring soy-derived materials for use in dough-based and baked products
#326Preparation and food product comprising an active phytase
#327Method of deflavoring soy-derived materials confectionary type products
#328High beta-conglycinin products and their use
#329Soya fiber particulates and methods of preparation
#330Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation
#331Soy compositions having improved organoleptic properties and methods of generation
#332Process for producing soybean powder
#333Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
#334Method of manufacturing raw material beans drinks and solid fermented food
#335Soybean containing high levels of free amino acids
#336Novel food and the production method thereof
#337Toasted soybean flakes and method of making same
#338Conjugated fatty acid esters
#339Method of producing a soya bean product
#340Enzymatic process to produce highly functional soy protein from crude soy material
#341Overheat prevention device for household bean milk and bean curd makers
#342Method of deflavoring soy-derived materials using electrodialysis
#343Calcium fortified beverages
#344Fat-emulsions
#345Process for defatting coconut meat