3476 ⎘
Butter; Butter preparations; Making thereof Butter preparations
Sub-classes:NOVEL METHOD OF PRODUCING BUTTER-LIKE PRODUCTS AND THE OBTAINABLE BUTTER-LIKE PRODUCTS
#2BUTTER PRODUCTS AND METHODS OF FORMING AND PACKAGING SAME
#3BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF
#4PEPTIDE HAVING PHYSIOLOGICAL ACTIVITY AND USE THEREOF
#5STABILIZED STARCH
#6BUTTER PRODUCTS AND SYSTEMS AND METHODS FOR MAKING BUTTER PRODUCTS
#7PROCESS FOR MAKING PROTEIN ENRICHED BUTTER
#8COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#9FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS
#10Brown butter and systems and methods for the continuous production thereof
#11Compositions comprising a casein and methods of producing the same
#12COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#13COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#14HYDROCARBON / LIPID - CAROTENOID COMPLEXES
#15Functional mung bean-derived compositions
#16Microorganism having ability to degrade ethanol and acetaldehyde, and composition and kit each including the same
#17Organic compounds
#18In or relating to organic compounds
#19Organic compounds
#20N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
#21Stackable infusion filtration and storage systems and methods of using the same
#22Beta-caseins and gut microbiota
#23Industrial butter with increased hardness (II)
#24Brown butter and systems and methods for the continuous production thereof
#25Functional mung bean-derived compositions
#26COMPOSITIONS FOR INDUCING A COLOR AND/OR CHEMICAL CHANGE TO A FOODSTUFF AND ASSOCIATED METHODS AND SYSTEMS
#27Butter
#28Compositions and methods for enhancing sexual pleasure and performance
#29Method of improving sexual response and sensitivity
#30Stabilized starch
#31DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION
#32Brown butter and systems and methods for the continuous production thereof
#33Compositions comprising a casein and methods of producing the same
#34Compositions comprising a casein and methods of producing the same
#35Functional mung bean-derived compositions
#36Butter products and methods of forming and packaging same
#37Brown butter and systems and methods for the continuous production thereof
#38FAT-BASED FOOD PRODUCTS
#39PORTION CONTROL FOR INDIVIDUALIZED SERVINGS OF BUTTER AND THE LIKE
#40Organic compounds
#41Amylose and amylopectin derivatives
#42N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
#43SPREADABLE PREPARATION WITH HERBS
#44Fat-based food products
#45Brown butter and systems and methods for the continuous production thereof
#46Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#47Dairy composition with high-potency sweetener
#48Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#49PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS
#50Methods for fortifying dairy products with a premix emulsion
#51PREMIX EMULSION
#52METHODS OF IMMUNE OR HEMATOLOGICAL ENHANCEMENT, INHIBITING TUMOUR FORMATION OR GROWTH, AND TREATING OR PREVENTING CANCER, CANCER SYMPTOMS, OR THE SYMPTOMS OF CANCER TREATMENTS
#53PREMIX EMULSION
#54BROWNED BUTTER PRODUCT AND METHOD OF MAKING THE SAME
#55Amylose and Amylopectin Derivatives
#56Method of forming a non-fractionated, room-temperature pourable butter
#57Pharmaceutical composition and health food comprising extract of sp. PL3 or phellinsin A isolated from the same as an effective component for prevention and treatment of cardiovascular disease
#58Sesamin/Episesamin Compositions
#59BUTTER RELATED FOOD PRODUCT AND METHOD
#60Method of forming a non-fractionated, room-temperature pourable butter
#61Energy spread
#62Emulgating agent from cereal grains
#63Dairy composition with high-potency sweetener
#64Pharmaceutical composition and health food comprising extract of Phellinus sp. PL3 or phellinsin a isolated from the same as an effective component for prevention and treatment of cardiovascular disease
#65Mousse-type spread and mousse-type edible oil
#66Butter and cream cheese composition
#67Amylose and amylopectin derivatives
#68Pharmaceutical preparation