3439 ⎘
Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT
#2Ready-to-drink milk based beverages with improved texture and stability
#3Fermented milk product with a reduced content of lactose
#4METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE
#5FAT-FREE READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION
#6READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION
#7MILK CONCENTRATES WITH IMPROVED MOUTH FEEL
#8Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof
#9ACIDIC LACTIC BEVERAGE AND METHOD FOR PRODUCING SAME
#10LEGUME SEED POLYSACCHARIDE SUCCINIC ACID DERIVATIVE ESTER, AND METHOD FOR PRODUCING SAME
#11MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME
#12HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#13Shelf-stable milk concentrates for preparing acidified milk based beverages
#14MULTI-PACKET SYSTEM FOR THICKENED BEVERAGES
#15Pectin-containing acidic milk beverage and production method thereof
#16SHELF-STABLE ACIDIFIED DAIRY OR DAIRY-LIKE PRODUCTS AND METHODS FOR MAKING SAME
#17METHOD FOR PRODUCING CARROT PECTIN
#18Cellulose composite
#19Stabilized Acidified Milk Products
#20Process for Preparing a Stabilized Protein Suspension
#21Stabilized acidified milk products
#22Cellulose composite
#23Acidified milk beverage powder and method for producing the same
#24STABLE FUNCTIONAL BEVERAGE COMPOSITIONS AND METHODS OF MAKING SAME
#25FROZEN PELLETS MADE WITH JUICE
#26MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
#27Method of Producing Acid Stable Protein Products and Products so Produced
#28Stabilizers and Compositions and Products Comprising the Same
#29METHOD FOR ENHANCING FORM RETENTION PROPERTY OF BEVERAGE
#30Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks
#31GELLED DAIRY COMPOSITIONS AND RELATED METHODS
#32Method of Making a Beverage Comprising Fruit and Milk
#33DAIRY PRODUCT AND PROCESS
#34Cream substitute
#35Method for production of water-soluble polysaccharide
#36DAIRY PRODUCT AND PROCESS
#37Beverage Composition
#38Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#39Milk acidification composition for powdered beverage
#40Acid milk beverage and process for producing the same
#41MULTILAYER FOOD PRODUCT AND METHOD FOR PREPARING SAME
#42SHELF-STABLE MILK CONCENTRATES FOR PREPARING ACIDIFIED MILK BASED BEVERAGES
#43Method for modification of pectin and application thereof
#44HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#45Method for the Manufacturing of Soy and Milk Protein-Based Preparations Having a High Total Protein Content
#46Instant Acidified Milk Beverages
#47Gelled dairy compositions and related methods
#48Acidified Protein Beverages Containing Suspended Particulates and Methods of Making Same
#49Stabilizers and compositions and products comprising same
#50Process for producing yoghurt with controlled texture and consistency
#51Semi-finished food product and a process for preparing it
#52Method for preparing a gelled food product and semi-finished product for use in the method
#53Acid-thickened food compositions and products
#54Semi-finished food product
#55Method for preparing a gelled food product
#56Process for preparing a food product using depolymerised pectin as stabiliser
#57Shelf-stable acidified food compositions and methods for their preparation
#58MCC/hydrocolloid stabilizers and edible compositions comprising the same
#59Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products
#60Stable acidic milk based beverage