3418 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes using additives Thickening substances
FORMULATION
#2USE OF PLANT FIBERS TO IMPROVE FLAVOR OF FERMENTED PRODUCTS
#3ACIDIC MILK BEVERAGE CONTAINING LIVE LACTIC ACID BACTERIUM
#4METHOD OF PREPARING A HEAT-MODIFIED STARCH
#5CORN STARCH FROM HYBRID CORN PLANT AND USE OF THE STARCH AS A TEXTURING AGENT
#6PROCESS FOR MAKING A DAIRY BEVERAGE WITH IMPROVED NUTRITION
#7STABILIZED STARCH
#8FRESH CACAO POD HUSK DERIVED PECTIN, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS
#9FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
#10PROCESS TO PRODUCE A LONG-LIFE, HIGH-PROTEIN, FERMENTED DAIRY PRODUCT AND THE RESULTING PRODUCT
#11METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT
#12STREPTOCOCCUS THERMOPHILUS PRODUCING GAMMA-AMINOBUTYRIC ACID AND APPLICATION THEREOF
#13PROTEIN HAVING FERMENTED MILK VISCOSITY IMPROVING EFFECT, FERMENTED MILK USING THE SAME AND METHOD FOR PRODUCING THE SAME
#14Thermally Inhibited Wax Cassava Starch
#15SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME
#16COMPOSITION FOR FERMENTED OR ACIDIFIED MILK PRODUCTS, ITS USE, PRODUCTS CONTAINING THE SAME AND PROCESS FOR THE PRODUCTION OF THESE PRODUCTS
#17Food products and systems and methods of making same
#18SATIETY INDUCING FOOD PRODUCTS AND PREPARATION THEREOF
#19Clean label stabilized buckwheat starch
#20Fermented milk soft cheese product and process of making same
#21PROCESS FOR MAKING A DAIRY BEVERAGE WITH IMPROVED NUTRITION
#22Heteropolysaccharides
#23Solid fermented milk composition
#24GUM ARABIC/CHITOSAN COACERVATE SYSTEM
#25RECOMBINANTLY EXPRESSED TASTE MODIFYING POLYPEPTIDES AND PREPARATIONS AND FORMULATIONS COMPRISING THE SAME
#26HETEROPOLYSACCHARIDES
#27Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#28Food products and systems and methods of making same
#29COMPOSITION
#30METHOD FOR PRODUCING FOOD PRODUCTS FROM YOGHURT
#31Thermally inhibited waxy cassava starch
#32Method of preparing a heat-modified starch
#33Starch-based texturizers for food compositions
#34Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
#35STARCH-BASED TEXTURIZERS FOR FOOD COMPOSITIONS
#36Starch-based texturizers for low protein yogurt
#37PROCESS FOR EXTRACTION OF PECTIN
#38Colloidal stabilizer effective at low concentrations
#39Food products containing a modified waxy cassava starch
#40OLIGOSACCHARIDE COMPOSITION, METHOD, AND USE THEREOF
#41Thickener for liquid component
#42WELAN GUM-CONTAINING COMPOSITION
#43Stabilized starch
#44Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#45Proteases for high protein fermented milk products
#46SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#47PROCESS FOR PREPARING A PRODUCT COMPRISING A GELLED COMPOSITION
#48Dietary composition with probiotics and prebiotics
#49AERATED STRAINED FERMENTED DAIRY COMPOSITIONS AND METHODS FOR PREPARATION
#50Pressurized spray device containing a low fat fermented dairy product
#51Starch compositions useful for thickening aqueous liquids
#52Low protein yogurts containing modified starches
#53Food products containing a modified waxy cassava starch
#54Yogurt topping
#55Freeze-dried, dairy or dairy-substitute compositions and methods of making and using
#56Method to lighten the texture of a fermented dairy product
#57Biscuit filling
#58Use of alternan as texturizing agent in foodstuffs and cosmetics
#59Prebiotic compositions and uses thereof
#60Heteropolysaccharides
#61Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof
#62Method of making probiotic dairy products with date syrup additive
#63COMPOSITION FOR PREPARING SET-TYPE FERMENTED MILK, SET-TYPE FERMENTED MILK AND METHOD FOR PREPARING SET-TYPE FERMENTED MILK
#64SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#65NUTRITIONAL COMPOSITIONS COMPRISING CHITIN MICROPARTICLES
#66Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#67Frozen yogurt process
#68Dried composition and food product containing the same
#69FERMENTED MILK COMPOSITION CONTAINING CELLULOSE ETHER AND PRODUCTION METHOD THEREOF
#70Pectin-containing acidic milk beverage and production method thereof
#71Cellulose composite
#72Pectic polysaccharide and method for producing same
#73Portable and collapsible device and methods
#74Stable fermented milk products and methods
#75Delayed gelling starch compositions
#76Package for metal-ceramic substrate and method for packing such substrates
#77GREEK YOGURT DIPS AND SPREADS AND PRODUCTION THEREOF
#78Yogurt topping
#79Blends for Fermented Milk Products
#80Cellulose composite
#81BEVERAGE COMPOSITION COMPRISING CLA
#82FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME
#83PROCESS FOR PURIFYING STARCHES
#84FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF
#85FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING
#86SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#87STABLE FUNCTIONAL BEVERAGE COMPOSITIONS AND METHODS OF MAKING SAME
#88CARBOXYMETHYL CELLULOSE WITH IMPROVED PROPERTIES
#89TARTARIC SALT STABILIZER FOR WINE
#90LOW CALORIE DAIRY PRODUCTS
#91Beverage lowering serum cholesterol
#92Method of Producing Acid Stable Protein Products and Products so Produced
#93Yogurt topping
#94Microcrystalline cellulose compositions
#95Particles of collagen material and process for the preparation
#96Spherical core-shell-particle
#97Use of alternan as texturizing agent in foodstuffs and cosmetics
#98DIETARY FIBER AND METHOD FOR PREPARING DIETARY FIBER
#99Method for modifying starch and method for producing starch blended preparation
#100PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
#101Semi-finished product of edible mushrooms, method of its production and use
#102NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS
#103Use of gum arabic for improving the growth and survival of bifidobacteria
#104Method of producing acidic lactic acid bacteria beverage
#105FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF
#106NOVEL FUNCTIONAL FOOD PRODUCT CONTAINING A SPECIFIC FIBRE MIXTURE
#107Method of Preparing a Whole Grain Beverage
#108SEMI-FLUID FOOD PRODUCT INCLUDING BETA GLUCANE FIBRES AND GUAR GUM, AND USE THEREOF AS A FUNCTIONAL FOOD PRODUCT
#109DAIRY PRODUCT AND PROCESS
#110DAIRY PRODUCT AND PROCESS
#111Beverage Composition Comprising CLA
#112NEW PRODUCTS WITH A DAIRY MILK FILLING AND A GEL COATING
#113Semi-fluid food product comprising beta-glucan fibres
#114FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME
#115Resistant starch-hydrocolloid blends and uses thereof
#116Article of manufacture for packaging edible liquid and solid components together and process for making same
#117Freeze-dried, dairy or dairy-substitute compositions and methods of making and using
#118Acid milk beverage and process for producing the same
#119MICROFOAMED FRESH DAIRY PRODUCT AND METHOD FOR MAKING SAME
#120Food Gel Preparation Containing Fluid Dairy Product Inclusions
#121Microcrystalline cellulose compositions
#122Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same
#123Cultured Dairy Products and Methods of Manufacture
#124Stable starches for contributing dietary fiber to food compositions
#125Thickener Composition for Food Products
#126RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF
#127Method for the Manufacturing of Soy and Milk Protein-Based Preparations Having a High Total Protein Content
#128Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same
#129High soluble fiber fermented foods
#130Instant Acidified Milk Beverages
#131Succulent snacks
#132Drinkable oatmeal and method
#133Aerated milk compositions
#134Acidified milk products containing pectin
#135Protein powder composition
#136Method of preventing migration of water and coloring matter in foods
#137SATIETY PROMOTING BEVERAGE AND USE IN A DIET TO MODERATE FOOD CONSUMPTION
#138Yogurt containing confectionery pieces
#139Microcrystalline cellulose compositions
#140Genetically purified gellan gum
#141Novel use of carbohydrates and compositions
#142Food composition
#143Dairy product comprising texturizers
#144Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
#145High soluble fiber fermented foods
#146Instant yogurt food product
#147Bulking agents as satiety agents
#148Method of making a fermented dairy product from camel milk