3626 ⎘
Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides Compositions other than spreads
PECTIN GEL AND PREPARATION METHOD THEREOF
#2MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#3VINEGAR AND OIL-IN-WATER EMULSION COMPRISING THE SAME
#4EDIBLE OIL-IN-WATER (O/W) EMULSION COMPRISING PEA PROTEIN
#5GUM ACACIA-FREE AND WEIGHTING AGENT-FREE EMULSIONS
#6STABLE EMULSIONS AT LOW TEMPERATURE
#7PARENTERAL NUTRITION FORMULATION
#8WATER-IN-OIL EMULSION COMPOSITION FOR MEAT-SUBSTITUTE PROCESSED PRODUCT CONTAINING PLANT RAW MATERIAL
#9EDIBLE LIPID ELEMENT, METHOD OF PREPARATION AND USES THEREOF
#10COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#11MEAT SUBSTITUTE PRODUCT
#12DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#13STABLE OLEOSOME PREPARATION FOR EDIBLE APPLICATIONS
#14OIL-IN-WATER TYPE EMULSION COMPOSITION, PRODUCTION METHOD THEREOF AND FOOD
#15ROBUST FLAVOR EMULSIONS
#16Method of Making a Flavor Additive Emulsion
#17MEAT-ANALOGUE COMPOSITION
#18PALM-BASED SHORTENING SUBSTITUTE
#19FUNCTIONAL PLANT PROTEINS AND METHODS FOR GENERATING SAME
#20CHEESE SUBSTITUTE PRODUCT
#21CHEESE SUBSTITUTE PRODUCT
#22FLAVOR NANOEMULSIONS FOR BEVERAGE AND PERSONAL CARE APPLICATIONS
#23OIL AND FAT COMPOSITION
#24OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#25PROTEIN ENCAPSULATION OF NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS
#26PLANT BASED PROTEIN COMPOSITIONS FOR FOOD APPLICATIONS
#27FAT TISSUE MIMETIC
#28PLANT BASED WHIPPING CREAM
#29EMULSION COMPRISING VITAMIN D OR ITS DERIVATIVES HAVING IMPROVED STABILITY
#30PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#31COMPOSITION FOR FOODS
#32FLAVOUR DELIVERY SYSTEM
#33METHODS AND COMPOSITIONS FOR CONSUMABLES
#34OCTENYLSUCCINYLATED WAXY TAPIOCA STARCHES, EMULSIONS INCLUDING THEM AND METHODS FOR MAKING SAME
#35SOFT GEL PRODUCT OF SURIMI AND PREPARATION METHOD THEREOF
#36HEAT-RESISTANT EMULSION COMPOSITION
#37BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF
#38LIQUID OIL AND/OR FAT FOR WATER-IN-OIL EMULSIONS, WATER-IN-OIL EMULSION, AND METHOD FOR INHIBITING SYNERESIS OF WATER-IN-OIL EMULSION
#39PLANT-ONLY FAT REPLACEMENT SYSTEM FOR FOODS
#40OIL-IN-WATER EMULSION AND PRODUCTION METHOD THEREFOR
#41EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#42Baking Ingredients Suitable for Fat Replacement
#43LEGUME PROTEIN ISOLATES HAVING IMPROVED EMULSIFYING FUNCTION
#44SYNTHETIC MCT OILS HAVING TRIGLYCERIDES WITH SATURATED FATTY ACIDS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#45MICROEMULSIONS CARRYING ANTIOXIDANTS
#46VEGAN FAT PARTICLES AND USE IN PLANT-BASED SAUSAGE ANALOGUE
#47Low-Saturation Grease Composition and Use Thereof
#48CANOLA PROTEIN ISOLATE AND PROCESS FOR PRODUCTION
#49Oil Seed Protein Isolate and Process for Production
#50COAGULANT FOR PRODUCING BEAN CURD AND BEAN CURD PRODUCED USING THE SAME
#51POWDERY OIL OR FAT CONTAINING HIGHLY UNSATURATED FATTY ACID
#52EMULSIFIED GEL, METHOD FOR PRODUCING EMULSIFIED GEL, PROCESSED MEAT-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT
#53NANOEMULSION, PLANT-BASED MEAT AND PREPARATION METHOD THEREOF
#54Double Network, Trans-free, and Fat-analogous Emulsion Gels for 3D/4D Printing and Preparation Thereof
#55POWDERED WHIPPING AGENT HAVING IMPROVED FUNCTIONALITY
#56POWDERED COMPOSITIONS CONTAINING AN EDIBLE OIL AND THEIR USE IN FOOD PRODUCTS
#57LIPID EMULSION FOR PARENTERAL NUTRITION COMPRISING GPC
#58GEL COMPOSITIONS WITH HIGH THERMAL STABILITY AND METHODS OF MAKING THE SAME
#59PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
#60ELECTROSTATIC SPRAY DRIED OIL POWDERS AND PRODUCTION METHOD THEREOF
#61HIGH POTENCY EMULSIONS
#62FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
#63READY-TO-DRINK HIGH ACID, COCONUT-BASED COMPOSITION
#64CELLULOSE NANOCRYSTAL-BASED EMULSIONS AND USES THEREOF
#65METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#66METHODS AND COMPOSITIONS FOR CONSUMABLES
#67ORGANIC WATER-BASED RELEASE COATING
#68RAPESEED PROTEIN COMPOSITION
#69ACID LIQUID SEASONING
#70USING RIBULOSE-1,5-BISPHOSPHATE CARBOXYLATE-OXYGENASE (RUBISCO) ISOLATE AS A FAT BINDING AGENT
#71METHODS AND SYSTEMS OF PREPARING CULTIVATED MEAT FROM BLOOD OR CELLULAR BIOMASS
#72FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
#73SYNTHETIC MCT OILS HAVING TRIGLYCERIDES WITH SATURATED FATTY ACIDS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD APPLICATIONS
#74STABILIZED CANNABINOID COMPOSITIONS AND METHODS OF PREPARATION THEREOF
#75MEAT ALTERNATIVE PRODUCT AND PROCESS
#76AUTOMATED MEAT ANALOGUE PRODUCTION SYSTEMS
#77FERMENTED FOOD PRODUCT
#78OIL AND FAT COMPOSITION CONTAINING 3-HYDROXYBUTYRIC ACID
#79SYSTEMS AND METHODS OF PRODUCING FAT TISSUE FOR CELL-BASED MEAT PRODUCTS
#80PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#81FAT SIMULATING COMPOSITION AND MEAT ALTERNATIVE
#82FAT LUMP COMPOSITION AND MEAT SUBSTITUTE
#83MEAT TREATMENT
#84MAYONNAISE-STYLE DRESSING
#85PROCESS FOR MODIFYING THE PROPERTIES OF CITRUS PULP
#86Emulsion
#87Citrus fibers with optimized water binding characteristics
#88PRODUCTION OF PROTEIN-CARBOHYDRATE CONJUGATES AS EMULSIFIERS
#89OIL-IN-WATER EMULSIFIED COMPOSITION
#90MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
#91FLAVORED OIL, FOOD COMPRISING FLAVORED OIL, AND METHOD FOR MANUFACTURING FLAVORED OIL
#92EMULSIFIED COMPOSITION, AND FOOD OR DRINK PRODUCT
#93POWDERED CHICKPEA-PROTEIN BASED EMULSIFER, USES AND METHODS OF MANUFACTURE
#94FLAVOR COMPOSITIONS FOR BEVERAGE AND PERSONAL CARE APPLICATIONS
#95FOOD ADDITIVES AND METHODS FOR PREPARING THE SAME
#96A LIPID COMPOSITION FOR BAKERY PRODUCTS
#97NATIVE-WHOLE-STARCH-BASED FAT REPLACER
#98Dual-functional Bean-derived Polypeptide and Preparation Method Therefor
#99MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#100STARCH COMPOSITION FOR FOOD PRODUCTS AND METHOD FOR PRODUCING SAID STARCH COMPOSITION
#101PLANT PROTEIN-BASED MICROCAPSULES
#102COMPOSITION
#103OLEOGEL
#104ELECTROSTATIC SPRAY DRIED ACTIVE COMPUND POWDERS AND PRODUCTION METHOD THEREOF
#105ROBUST FLAVOR EMULSIONS
#106OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE
#107EMULSIFIABLE PREPARATION, AQUEOUS COSMETIC, FOOD OR BEVERAGE AND PHARMACEUTICAL COMPOSITION
#108Automated meat analogue production systems
#109Automated meat analogue production processes
#110Structured fat system
#111PLANT-BASED MILK WHIPPABLE EMULSION
#112OIL-IN-WATER EMULSIFIED FOOD COMPOSITION COMPRISING PLANT PROTEIN
#113ANIMAL FAT SUBSTITUTE
#114METHOD OF PREPARING PH-SENSITIVE CONTROLLED-RELEASE EMULSION HYDROGEL
#115VEGETABLE EDIBLE FAT COMPOSITION
#116STABILIZED OIL AND METHODS OF MAKING THE SAME
#117Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#118STABILIZED OIL AND METHODS OF MAKING THE SAME
#119PULSE PROTEIN EMULSIFIERS
#120DOCOSAHEXAENOIC ACID AND EGG YOLK CONTAINING COMPOSITION SUITABLE FOR SICKLE CELL DISEASE TREATMENT
#121Method for the preparation of a monoglyceride hydrate product
#122Process for Preparing a Flavored Composition
#123Brown butter and systems and methods for the continuous production thereof
#124NANOEMULSION, PLANT-BASED MEAT AND PREPARATION METHOD THEREOF
#125FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT HAVING A LOW AMOUNT OF DIGLYCERIDES
#126FULLERENE AND ITS USE TO MAINTAIN GOOD HEALTH AND TO PROLONG THE EXPECTED LIFESPAN OF MAMMALS
#127DRESSING COMPOSITION COMPRISING MICROALGAL PROTEIN
#128Foodstuffs comprising treated fava bean protein concentrates
#129FAT-CONTAINING PRODUCT
#130SOY PROTEINS FOR PREPARATION OF GELS, FIBERS AND FILMS
#131CANNABINOID-CONTAINING ADDITIVE AND METHOD THEREFOR
#132FLAVOR COMPOSITIONS FOR BEVERAGE AND PERSONAL CARE APPLICATIONS
#133Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#134Flavor Additive Emulsion And Method Of Making Thereof
#135EDIBLE OIL-IN-WATER EMULSION COMPOSITION COMPRISING PLANT-BASED PROTEINS
#136LIPID-MODIFIED STARCHES
#137EMULSION FOR MODULATING SENSORY PROPERTIES IN FOODS AND BEVERAGES
#138SELF-AGGREGATING HYDROUS PHOSPHOLIPID AND PREPARATION METHOD THEREOF
#139ONE STEP PROCEDURE FOR PRODUCING A PROTEIN OLEOGEL
#140Composition comprising vegetable oil and apple cider vinegar
#141PULSE PROTEIN EMULSIFIERS
#142Curcumin Solubilisate
#143STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME
#144Continuous process for automated meat analogue production
#145PROGRESSIVE SHEAR EMULSIFIER
#146OIL-IN-WATER EMULSIFIED FOOD COMPOSITION WITH HIGH OLEIC OIL
#147Beverage product amendment apparatus and method of use thereof
#148FOOD PRODUCT AMENDMENT APPARATUS AND METHOD OF USE THEREOF
#149FOOD / BEVERAGE SPRAY PRODUCT AMENDMENT APPARATUS AND METHOD OF USE THEREOF
#150CANNABINOID EMULSIONS
#151OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD
#152Oxidative stability of oil-in-water emulsions using natural stabilizers
#153METHOD FOR MANUFACTURING BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK AND BUTTER-LIKE FOOD DERIVED FROM VEGETABLE MILK
#154MICROENCAPSULATION WITH POTATO PROTEINS
#155Edible oil/fat composition and method for producing same
#156METHODS AND COMPOSITIONS FOR CONSUMABLES
#157METHODS AND COMPOSITIONS FOR CONSUMABLES
#158FROZEN CONFECTION
#159PROCESS FOR PREPARING AN INFANT FORMULA USING FREEZE-DRYING
#160Filling for a bakery or chocolate product
#161Microemulsions carrying antioxidants
#162Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#163Multiple Emulsions, Method of Making Them and Applications in Food, Cosmetics and Pharmaceuticals
#164STABILIZED CANNABINOID COMPOSITIONS AND METHODS OF PREPARATION THEREOF
#165EMULSIFIED FOOD COMPOSITION
#166METHODS AND SYSTEMS FOR INDUSTRIAL PROCESSES OF CANNABIS PRODUCTS
#167VINAIGRETTE
#168Organic water-based release coating
#169Margarine substitute loaded with trans-resveratrol/glycoside and preparation method thereof
#170MILK SUBSTITUTE
#171MILK SUBSTITUTE
#172Extruded Gelling Food Products, Extruded Gelling Food Product Ingredients, and Methods for Making Extruded Gelling Food Products and Extruded Food Product Ingredients
#173Systems and Methods to Administer Pharmaceuticals
#174Lipid emulsion for parenteral nutrition comprising GPC
#175CANNABINOID BASED EMULSION SYSTEMS FOR INFUSED NON-AQUEOUS COMPOSITIONS
#176FORMULATIONS OF PHOSPHOLIPID COMPRISING OMEGA FATTY ACIDS
#177Cannabis-Infused Product with Extended Cannabinoid Profile User Experience
#178PLANT-PROTEIN-BASED STRUCTURANTS
#179EMULSION COMPRISING ANTIOXIDANT PARTICLES
#180EDIBLE OIL-IN-WATER EMULSION COMPRISING EGG YOLK COMPONENTS
#181DHA Enriched Polyunsaturated Fatty Acid Compositions
#182MEDIUM CHAIN TRIGLYCERIDE BASED OIL PHASE IN WATER MICROEMULSIONS
#183PROTEIN ENCAPSULATION OF NUTRITIONAL AND PHARMACEUTICAL COMPOSITIONS
#184PIGMENT-LOADED SOLID LIPID NANOPARTICLES
#185Baking ingredients suitable for fat replacement
#186Emulsion composition
#187Composition containing vegetable oil, caramel and phenolic compounds
#188Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof
#189PARENTERAL NUTRITION FORMULATION
#190Iron containing composition and use thereof
#191CANNABINOID BASED EMULSION SYSTEMS FOR INFUSED AQUEOUS COMPOSITIONS
#192OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#193NON-HYDROGENATED MIXED BUTTERFAT AND NON-DAIRY CREAM, AND PREPARATION METHOD THEREFOR
#194Plant-protein based texturized oil-in-water emulsions
#195PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#196Water-in-oil nano-emulsion of saffron and a method of preparing thereof
#197Wax oleogels as fat substitutes
#198Self-emulsifiable composition, production method therefor, nanoemulsion, and production method therefor
#199CELLULOSE NANOCRYSTAL-BASED EMULSIONS AND USES THEREOF
#200Method for the formulation of oil-soluble substances, and powders obtainable thereof
#201Method and an apparatus for preparing a high-polyphenols olive oil
#202PROTECTING A BIOACTIVE AND/OR PRECURSOR THEREOF
#203QUILLAJA-STABILIZED LIQUID BEVERAGE CONCENTRATES AND METHODS OF MAKING SAME
#204METHODS AND COMPOSITIONS FOR CONSUMABLES
#205METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#206Formulation of saffron and a method of preparation thereof
#207METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#208OIL-IN-WATER TYPE COMPOSITION FOR WHIPPED CREAM
#209OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME
#210FAT COMPOSITION
#211SOLUTIONS COMPRISING OZONIZED OIL
#212Emulsions and Methods of Preparation Thereof
#213Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#214Filling for a bakery or chocolate product
#215FAT OR OIL COMPOSITION EXHIBITING ANTI-OXIDATION PROPERTIES
#216Oxidative stability of oil-in-water emulsions using natural stabilizers
#217Food composition
#218Method for preparing a composition comprising omega-3 fatty acid salts and amines
#219STABILIZED VEGETABLE WHIPPING CREAM
#220Starch-based texturizers for food compositions
#221METHOD FOR PRODUCING WATER-SOLUBLE OR WATER-DISPERSIBLE MICROPARTICLES, USE OR METHOD FOR USE AS SUBSTITUTE HAVING EMULSIFYING FUNCTION, METHOD FOR PRODUCING EMULSION, METHOD FOR PRODUCING FOOD AND FOOD CONTAINING EMULSION
#222Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#223Combination of 25-hydroxyvitamin D and antioxidants/anti-inflammatories for human nutraceuticals
#224COMPOSITION COMPRISING VEGETABLE OIL, A SOURCE OF ORGANIC ACIDS, PHENOLIC COMPOUNDS AND AMINO ACIDS
#225Composition comprising vegetable oil and apple cider vinegar
#226Emulsified oils and blends
#227GEL COMPOSITION AND METHOD FOR MANUFACTURING SAME
#228Liquids rich in noble gas and methods of their preparation and use
#229ROLL-IN OIL AND FAT COMPOSITION
#230MEAT TREATMENT
#231Food composition
#232Olive Oil Jelly
#233Allulose-containing composition for promoting excretion of vegetable lipids from the body
#234Quillaja-stabilized liquid beverage concentrates and methods of making same
#235COMPOSITION COMPRISING AN OIL PHASE
#236Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages
#237POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF
#238COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE
#239CREAMERS COMPOSITIONS
#240OIL AND FAT SUBSTITUTES
#241DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT
#242COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE
#243COMPOSITION COMPRISING A STRUCTURED CONTINUOUS OIL PHASE
#244EDIBLE OIL-IN-WATER EMULSION COMPRISING EGG YOLK COMPONENTS
#245OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE
#246Brown butter and systems and methods for the continuous production thereof
#247Emulsion comprising rapeseed protein isolate
#248GLUTEN-FREE FOODS CONTAINING MICROALGAE
#249Microalgal flour
#250Dispersion of drops of a first phase, dispersed in a second phase substantially immiscible with the first phase
#251PREMIX FOR PREPARING EMULSION COMPOSITION, AND COMPOSITION USING SAME
#252Food product for chewing or swallowing difficulty
#253Methods and compositions for consumables
#254Base emulsion for the preparation of icings, fillings and toppings
#255OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH
#256Separated liquid seasoning
#257Consumable emulsion
#258SAVOURY CONCENTRATE COMPRISING STRUCTURED AQUEOUS PHASE
#259Methods and compositions for consumables
#260Method for the preparation of a monoglyceride hydrate product
#261Solutions and dispersions of amide compounds
#262Emulsified oils and blends
#263Emulsified oils and blends
#264Lipid powder composition comprising a salt mixture
#265Cannabinoid compositions comprising cannabis oil and methods of making thereof
#266EMULSION AND PROCESS FOR MAKING SAME
#267Shelf-stable acidified aerated food emulsion
#268METHOD FOR PREPARING COFFEE CREAM
#269Thickener for liquid component
#270Combination of 25-hydroxyvitamin D and antioxidants/anti-inflammatories for human nutraceuticals
#271METHODS AND COMPOSITIONS FOR CONSUMABLES
#272Composition containing vegetable oil, caramel and phenolic compounds
#273PROCESS FOR PREPARING A FAT SLURRY COMPRISING OLIVE OIL AND FOR PREPARING A SPREAD WITH SAID SLURRY
#274Edible and thermoreversible oleogel and method for preparation thereof
#275Cooking-aid for coating and frying a food product and method for making said cooking-aid
#276Brown butter and systems and methods for the continuous production thereof
#277EMULSION AND PROCESS FOR MAKING SAME
#278GAS-IN-OIL-IN-WATER EMULSION AND METHOD FOR ITS PREPARATION
#279Fullerene and its use to maintain good health and to prolong the expected lifespan of mammals
#280LIQUIDS RICH IN NOBLE GAS AND METHODS OF THEIR PREPARATION AND USE
#281EDTA—free mayonnaise for the production thereof
#282Citrus fibers with optimized water binding characteristics
#283Stable fat-soluble active ingredient composition, microcapsule and process of preparation and use thereof
#284Pectin based nanoparticles
#285Methods and compositions for affecting the flavor and aroma profile of consumables
#286Methods and compositions for affecting the flavor and aroma profile of consumables
#287infused sweeteners and elixirs
#288Methods and compositions for affecting the flavor and aroma profile of consumables
#289Delivery system for food additives and its preparation
#290Process for modifying the characteristics of citrus fiber
#291Process for obtaining citrus fiber from citrus peel
#292MICROALGAL FOOD COMPOSITIONS
#293Method for preparing microencapsulated heat-sensitive bioactive material
#294GEL COMPOSITION AND METHOD FOR MANUFACTURING SAME
#295Two-step emulsification process for preparing infant formula
#296Emulsions
#297All-natural, heat and freeze-thaw stable mayonnaise food product
#298HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
#299EMULSION BASE FOR THE PREPARATION OF ICINGS AND FILLINGS
#300Methods and compositions for consumables