3440 ⎘
Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels 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
Sub-classes:PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES
#2STARCH BLENDS AND USES THEREOF
#3SEAWEED FLOUR
#4PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES
#5MODIFIED MILK HAVING YEAST EXTRACT CONTAINING GAMMA-AMINOBUTYRIC ACID AND PREPARATION METHOD THEREFOR
#6COMPOSITIONS COMPRISING AN UNMODIFIED SPECIALTY CORN STARCH
#7METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
#8STABILIZED STARCH
#9BEVERAGE CONTAINING CITRUS FIBER AND PREPARATION METHOD THEREFOR
#10BAKE-STABLE FILLING COMPOSITION
#11FIBER BLENDS, SWEETENED FIBER BLENDS, AND THEIR COMESTIBLE USE
#12COLLOIDAL COMPOSITIONS OF MICROCRYSTALLINE CELLULOSE AND ALGINATE, THEIR PREPARATION AND PRODUCTS OBTAINED THEREFROM
#13DAIRY PRODUCT AND PROCESS
#14SEAWEED-BASED POWDER
#15BACTERIAL CELLULOSE FORMULATIONS, METHODS AND USES THEREOF
#16RESISTANT STARCH AND PRODUCTION METHOD THEREOF
#17SEAWEED FLOUR
#18Processes and methods for producing an edible cream from olives
#19FOOD PRODUCT
#20Disintegrated and decompacted cellulose-based vegetable fibre materials use and method for acquisition and production
#21SEAWEED-BASED POWDER
#22READY-TO-DRINK MILK BASED BEVERAGES WITH IMPROVED TEXTURE AND STABILITY
#23Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#24Natural dairy based creamers and method of making the same
#25STARCH BLENDS AND USES THEREOF
#26Nutritional composition
#27Thermally inhibited waxy cassava starch
#28Liquid dairy blend for culinary food products
#29Starch-based texturizers for food compositions
#30EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD
#31STABILITY AND MOUTHFEEL ENHANCEMENT OF FORTIFIED, ASEPTICALLY PROCESSED BEVERAGES
#32Pregelatinized Starches Having High Process Tolerance and Methods for Making and Using Them
#33Saccharide polycondensate, method for producing the same, and application therefor
#34Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
#35STARCH-BASED TEXTURIZERS FOR FOOD COMPOSITIONS
#36COLLOIDAL COMPOSITIONS OF MICROCRYSTALLINE CELLULOSE AND ALGINATE, THEIR PREPARATION AND PRODUCTS OBTAINED THEREFROM
#37PROCESSS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION
#38METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY
#39Stabilized starch
#40Liquid dairy blend for culinary food products
#41SELF-SUPPORTING DAIRY COMPOSITION
#42LIQUID MILK DRINK ENRICHED IN BETA-GLUCAN
#43Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
#44PROCESS FOR MAKING A VISCOUS COMPOSITION COMPRISING WHEY PROTEIN
#45COMPOSITION COMPRISING A MIXTURE OF PROTEINS
#46METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY
#47NOVEL MILK BEVERAGE COMPOSITION COMPRISING CREATINE
#48POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT
#49PACKAGED DAIRY BEVERAGE
#50LOW-SUGAR DAIRY BEVERAGES
#51ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME
#52Liquid-egg replacement composition
#53Highly functional cellulose composite
#54Branched alpha-glucan, alpha-glucosyltransferase which forms the glucan, their preparation and uses
#55LIQUID COMPRISING ANIMAL PROTEIN AND A CARBOXY-C1-C3-ALKYL CELLULOSE
#56Process for preparing concentrated foaming compositions sweetened with honey and such compositions
#57Mixtures of matter
#58PROCESS FOR MANUFACTURING AN AERATED FOOD PRODUCT
#59Formulations for use in food products
#60Whole grain composition comprising hydrolyzed starch
#61Liquid animal feed for domestic cats or dogs and methods for producing same
#62High-protein food product and process for making
#63High-protein food product and process for making
#64COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION
#65Process for making high-protein dairy product
#66READY TO DRINK DAIRY CHOCOLATE BEVERAGES COMPRISING STABILIZER SYSTEM
#67EMULSIFIER
#68Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#69Method for making a high-protein dairy product
#70METHODS AND COMPOSITIONS FOR MILKSHAKE PREPARATION
#71Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
#72Co-attrited stabilizer composition having superior gel strength
#73Pellet systems for preparing beverages
#74Food products prepared with soluble whole grain oat flour
#75Highly functional cellulose composite
#76Non-settling hydrolyzed whey permeate concentrate and related methods and nutritional compositions
#77Branched alpha-glucan, alpha-glucosyltransferase which forms the glucan, their preparation and uses
#78COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS
#79CEREAL MILK DRINK COMPRISING HYDROLYZED WHOLE GRAIN FOR INFANTS
#80Pellet systems for preparing beverages
#81METHODS FOR MAKING MILK-LIKE BEVERAGES
#82BEVERAGE PRODUCT WITH STABLE DAIRY FOAM
#83REDUCED FAT FOOD PRODUCT
#84NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS
#85MILK COLLAGEN JELLY SYSTEM, COLLAGEN JELLY SYSTEM, AND WITH INGREDIENTS
#86Co-attrited stabilizer composition
#87Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#88Nutritional composition
#89Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
#90Dairy-based foods having high levels of lactose
#91Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#92Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#93Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#94Stabilizer for Food Applications
#95Method of preparing an oat-containing dairy beverage
#96BEVERAGE COMPOSITION COMPRISING CLA
#97Process for making a multiphase jellified beverage composition
#98FOAMABLE MILK COMPOSITION
#99FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME
#100Cream composition
#101Package Comprising Petaloid Shaped Base for Producing Foam and Dispersing Creamer and Flavor
#102LIQUID FORMULATION CONTAINING PROTEIN AND LAMBDA CARRAGEENAN FROM HALYMENIALES
#103CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
#104STABLE FUNCTIONAL BEVERAGE COMPOSITIONS AND METHODS OF MAKING SAME
#105Stabilizer system for a ready-to-drink whole grain beverage
#106Method for preparing starch-thickened compositions
#107HEALTH CHARACTERISTIC DULCE DE LECHE CONFECTION COMPOSITIONS AND FLAVORED MILK
#108Protein Hydrolysate Compositions
#109Whipping Agent
#110Compositions comprising sweetness enhancers and methods of making them
#111COMPOSITIONS COMPRISING FENUGREEK HYDROCOLLOIDS
#112DEVICE AND METHOD FOR PRODUCING FLAVOURED FOOD FOAMS, FOAMS THUS OBTAINED AND PACKAGES ADAPTED TO CONTAIN THE PRODUCTS FOR OBTAINING SUCH FOAMS
#113Stabilizers and Compositions and Products Comprising the Same
#114Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#115Stabilizer System For Food And Beverage Products
#116Method for inhibiting coloring of a syrupy sweetener comprising a non-reducing oligosaccharide having a beta-fructofranosidic linkage and a reducing saccharide, and use thereof
#117Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#118DIETARY FIBER AND METHOD FOR PREPARING DIETARY FIBER
#119Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment
#120METHOD FOR ENHANCING FORM RETENTION PROPERTY OF BEVERAGE
#121METHOD OF PRODUCING EGG YOLK BASED FUNCTIONAL FOOD PRODUCT AND PRODUCTS OBTAINABLE THEREBY
#122Semi-finished product of edible mushrooms, method of its production and use
#123Aqueous foams, food products and a method of producing same
#124Process for producing a beverage comprising cocoa material with enhanced polyphenol levels
#125NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS
#126Non-Settling Galacto-Oligosaccharide-Rich Liquid Concentrate and Related Methods and Nutritional Compositions
#127Stabilizer for Dairy Products
#128NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS
#129Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
#130Methods for improving curd yield of coagulated milk products
#131Method of Preparing a Whole Grain Beverage
#132PARTICULATE FOOD COMPONENT
#133DAIRY PRODUCT AND PROCESS
#134Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses
#135PROTEIN EMULSION GELS AND PROCESSES FOR THEIR PREPARATION
#136Hot Temperature Aerated Dairy Product Having Shelf Stable Properties
#137Beverage Composition Comprising CLA
#138Peptide
#139NEW PRODUCTS WITH A DAIRY MILK FILLING AND A GEL COATING
#140PELLET SYSTEMS FOR PREPARING BEVERAGES
#141BEVERAGE CONTAINING NITROUS OXIDE AND CARBON DIOXIDE
#142FUNCTIONAL SUGAR REPLACEMENT
#143Cream Composition
#144MULTILAYER FOOD PRODUCT AND METHOD FOR PREPARING SAME
#145Method of Preparation of Adapted Foods
#146BEVERAGE CONTAINING NITROUS OXIDE AND CARBON DIOXIDE
#147Vegetable Sterol-Containing Milk Drink and Method of Producing the Same
#148Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same
#149FROZEN PRODUCT
#150Emulsion Composition and Method of Preparing the Same
#151Pourable dessert liquid product
#152PLANT STEROL-CONTAINING MILK BEVERAGE AND PROCESS FOR PRODUCTION THEREOF
#153Hoodia extract oil compositions comprising medium chain triglycerides
#154FROZEN FOOD PACK
#155Sugar-Free Dessert Products
#156Process for the Manufacture of a Frozen Dessert and Frozen Dessert Thus Obtained
#157Taste Potentiator Compositions in Oral Delivery Systems
#158Stable starches for contributing dietary fiber to food compositions
#159Semi-Solid Food Products and Methods For Their Production, Based on Inhibiting Amylase Starch Breakdown
#160FOAM-CREATING COMPOSITIONS, FOAMING BEVERAGE COMPOSITIONS, AND METHODS OF PREPARATION THEREOF
#161Thickener Composition for Food Products
#162Hydrolyzed, spray dried, agglomerated grain powder and drinkable food products
#163Stabilizer System For Food And Beverage Products
#164FOAMY COATING OR TOPPING COMPOSITIONS
#165Aeratable and aerated products
#166Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same
#167High-potency sweetener composition with phytoestrogen and compositions sweetened therewith
#168Gel in water suspensions comprising cocoa products and beverages made from them
#169Method for Stabilizing and Preventing Coagulation of Proteins in Milk
#170Dairy-based product and method and process for producing same
#171Precursor Formulation for Whippable Topping or Dessert Filling
#172α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#173Dairy Based Precursor Formulation for Whippable Topping or Dessert Filling
#174FOAM-CREATING COMPOSITIONS, FOAMING BEVERAGE COMPOSITIONS, AND METHODS OF PREPARATION THEREOF
#175α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#176Functional Sugar Replacement
#177Method for Producing Maca Extract
#178Stabilizer for dairy products
#179SHELF STABLE MOUSSE
#180Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#181Pellet systems for preparing beverages
#182LACTOSE-REDUCED DAIRY COMPOSITIONS AND RELATED METHODS
#183Stabilizers and compositions and products comprising same
#184Aerated products with reduced creaming
#185Functional sugar replacement
#186Synergistic effect of compositions comprising carotenoids selected from lutein, beta-carotene and lycopene
#187Oil-in-water emulsified composition
#188Semi-finished food product and a process for preparing it
#189Stabilized edible foams
#190Method for preparing a gelled food product and semi-finished product for use in the method
#191Semi-finished food product
#192Method of preparing a cheese flan
#193Compositions and methods for improving curd yield of coagulated milk products
#194Low carbohydrate pudding
#195Method for preparing a gellable starch product
#196Method of preventing migration of water and coloring matter in foods
#197Method for preparing a gelled food product
#198Egg-based powder
#199Sugar-free dessert products
#200Method of inhibiting water content variation of composition and use thereof
#201Food
#202Method of manufacturing soybean-derived food material and processed food
#203Gelatin free dairy dessert
#204Compositions and methods for improving curd yield of coagulated milk products
#205Stabilized non-sour dairy base materials and methods for preparation
#206Frozen products
#207Aerated food products
#208Preparation of pumpable, edible composition using electrodialysis
#209Shelf-stable acidified food compositions and methods for their preparation
#210Protein-containing dairy product
#211Genetically purified gellan gum
#212Ice creams comprising dietary fiber gel
#213Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products
#214Shelf-stable foodstuffs and methods for their preparation
#215Dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells
#216Pourable liquid dairy dessert
#217Monatin tabletop sweetener compositions and methods of making same
#218Compositions and methods for improving curd yield of coagulated milk products
#219Stable hemogeneous drink composition including particulate cereal product
#220Nutritional non-cultured beverage composition
#221Low-calorie low-fat butter-flavored topping compositions and methods of preparation
#222Composition comprising lactic acid esters of mono-and diglycerides of fatty acids, an emulsifier containing the same and its use
#223Calcium fortified beverages
#224Creamy foodstuff and method for production thereof
#225Pellet systems for preparing beverages