A23C9/154 - CPC Classification Index

ClassID:

3438 ⎘

A23C9/154 - CPC Classification

Classification description:

Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels

Sub-classes:

A23C9/1542 » {Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices } 60
A23C9/1544 » {Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres} 220
A23C9/1548 » {Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam} 2

Recent Application in this class:

20250185700

2025-06-12

A STABILIZER COMPOSITION COMPRISING MICROCRYSTALLINE CELLULOSE

20240343837

2024-10-17

STABILIZED STARCH

20230397621

2023-12-14

METHOD FOR PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT

20230232869

2023-07-27

SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME

20220313744

2022-10-06

Methods for producing probiotics fortified avian eggs and egg products and formulations thereof

20210084953

2021-03-25

GUM ARABIC/CHITOSAN COACERVATE SYSTEM

20210059272

2021-03-04

Foaming pressurized beverage

20210022360

2021-01-28

Aerated shelf-stable dairy-based ready-to-drink beverage

20200000114

2020-01-02

DRIED HYDROGEL CO-GEL

#10

20190364917

2019-12-05

Beverage product with free divalent cations protein aggregation and a method producing thereof

#11

20190327995

2019-10-31

STABILISER-FREE COTTAGE CHEESE, A THICKENED DAIRY LIQUID SUITABLE FOR ITS PRODUCTION, AND RELATED METHODS

#12

20190307142

2019-10-10

Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute

#13

20190269155

2019-09-05

LIQUID SINGLE SERVING COMPOSITION WITH A DAIRY COMPONENT, CEREALS AND FRUITS

#14

20190174785

2019-06-13

Colloidal stabilizer effective at low concentrations

#15

20190029283

2019-01-31

Thickener for liquid component

#16

20180355068

2018-12-13

Stabilized starch

#17

20180352824

2018-12-13

Foaming pressurized beverage

#18

20180317511

2018-11-08

Foaming pressurized beverage

#19

20180289027

2018-10-11

PACKAGED AMBIENT DAIRY BEVERAGE WITH REDUCED MILK SOLIDS

#20

20180280333

2018-10-04

Fish egg extracts, omega-3 lipid-based compositions and uses thereof

#21

20170367379

2017-12-28

SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME

#22

20170367361

2017-12-28

Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof

#23

20170332651

2017-11-23

Packaged ambient dairy beverage

#24

20170181453

2017-06-29

COMPOSITION COMPRISING CASEIN FIBRILS

#25

20160324176

2016-11-10

Foaming pressurized beverage

#26

20160192692

2016-07-07

FROTH BEVERAGE COMPOSITION AND PREPARATION METHOD THEREFOR

#27

20160174597

2016-06-23

FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THERE OF

#28

20160088849

2016-03-31

Formulations for use in food products

#29

20160058042

2016-03-03

Drink stabilizer composition and stabilized drink compositions

#30

20150320064

2015-11-12

Creamy Yogurt Base

#31

20140193564

2014-07-10

Food products prepared with soluble whole grain oat flour

#32

20110288018

2011-11-24

Beverage lowering serum cholesterol

#33

20110200723

2011-08-18

REDUCED CALORIE FLAVORED MILK OR DAIRY BEVERAGE

#34

20110070337

2011-03-24

Reduced Calorie Soy Beverage

#35

20110045157

2011-02-24

FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT

#36

20110045156

2011-02-24

FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT

#37

20100178399

2010-07-15

Method and composition for tenderizing meat

#38

20070110876

2007-05-17

Shelf stable homogeneous suspension

#39

20060204454

2006-09-14

METHOD FOR IMPROVING THE FUNCTIONAL PROPERTIES OF A GLOBULAR PROTEIN, PROTEIN THUS PREPARED, USE THEREOF AND PRODUCTS CONTAINING THE PROTEIN

#40

20050084594

2005-04-21

Stable hemogeneous drink composition including particulate cereal product