3788 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor Products for covering, coating, finishing, decorating
METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#2NON-BLOOM COMESTIBLE PRODUCT
#3METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#4Method for Binding Particulates to a Snack Base
#5FAT FOR IMPROVING CHOCOLATE
#6EDIBLE PRIMER LAYER
#7Method for Binding Particulates to a Snack Base
#8MILK FAT REPLACER FOR CHOCOLATE OR CHOCOLATE-LIKE PRODUCTS
#9A CONFECTIONERY COMPOSITION
#10COATED CONFECTIONERY PRODUCT
#11FOOD COMPOSITIONS COMPRISING CACAO POD HUSK
#12NON-LAURIC, NON-TRANS, AND NON-TEMPERING OIL AND/OR FAT FOR CHOCOLATE
#13METHOD FOR PREPARING A CHOCOLATE PRODUCT
#14COMPOSITION, CONFECTIONERY PRODUCT AND PROCESS
#15NOVEL COATED BULKING AGENT PARTICLES
#16A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS
#17AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
#18Dye for Foods, Nutritional Supplements, Cosmetic or Pharmaceutical Products
#19FROZEN DESSERTS AND METHODS THEREOF
#20METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#21NOVEL PREPARATION OF FAT-BASED CONFECTIONS
#22SPRAY DRIED CACAO PULP
#23Chocolate for frozen desserts and frozen desserts
#24Edible confectionery ink composition for 3D-printing
#25FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES
#26Cocoa butter tolerant fat composition
#27SHELF-STABLE CAKE TRUFFLE
#28Chocolate-Based Food Composition
#29METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#30FROZEN CONFECTIONERY COMPRISING A COATING COMPOSITION AND PROCESS FOR PRODUCING THE COATING COMPOSITION
#31LEGUME-COATED FOOD PRODUCTS
#32Cotton candy truffles and methods of coating cotton candy with chocolate
#33Aerated confectionery material
#34FAT OR OIL COMPOSITION FOR COATING FROZEN DESSERT
#35COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME
#36Edible Granules with Varied Flavors and Their Preparation Methods
#37FROZEN CONFECTION COATING COMPOSITION WITH TWO STEP SOLIDIFICATION AND PROCESS FOR MANUFACTURING SAME
#38NON-BLOOM COMESTIBLE PRODUCT
#39COATED STUFFED PRETZEL AND METHOD OF MAKING A COATED STUFFED PRETZEL FROM AN ALREADY BAKED PRETZEL
#40Methods of making sugar cone spheres
#41COATED, CONTINUOUS OUTER-SKINNED FOOD PRODUCT AND PROCESS FOR MAKING THE SAME
#42Pearlescent pigment compositions and methods for making and using the same
#43Oily food for inhibiting migration of water in frozen confectionery
#44COATED STUFFED PRETZEL AND METHOD OF MAKING A COATED STUFFED PRETZEL FROM AN ALREADY BAKED PRETZEL
#45EMULSION AND PROCESS FOR MAKING SAME
#46Process for producing a confectionery product
#47Process of producing cocoa shell powder
#48EMULSION AND PROCESS FOR MAKING SAME
#49Hollow confectionery product
#50Temperature Tolerant Chocolate Spread or Filling and Method of Preparation
#51PROTEIN-COATED PRODUCT AND METHOD OF MAKING PROTEIN-COATED PRODUCT
#52A CONFECTONERY PRODUCT
#53A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#54Aerated confectionery material
#55POWDERED CHOCOLATE
#56Process for manufacture of coated frozen confection
#57A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#58Delivery of active agents using a chocolate vehicle
#59Coated Stuffed Pretzel And Method Of Making A Coated Stuffed Pretzel From An Already Baked Pretzel
#60LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT
#61MARSHMALLOW TREAT AND METHODS FOR FORMING A MARSHMALLOW TREAT
#62Oily food for inhibiting migration of water in frozen confectionery
#63Combination Food and Container System
#64Process for producing dark brown natural cocoa
#65FAT-BASED CONFECTIONERY PRODUCTS
#66Cocoa shell powder and process of making
#67MOLDED FOOD PRODUCT
#68Non-lauric non-trans fat composition for chocolate coating
#69Coating composition based on coloring foodstuffs
#70INKJET PRINTING WITH EDIBLE INK
#71Caramel precursors with specific thickening characteristics
#72Delivery of active agents using a chocolate vehicle
#73PROCESS FOR PREPARING A CONFECTIONERY INGREDIENT OR PRODUCT
#74Marbled surface chocolate product
#75FROZEN CONFECTION PRODUCT COMPRISING AN AERATED COATING AND A PROCESS FOR MAKING SUCH A PRODUCT
#76Process for producing a confectionery product
#77Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
#78CHOCOLATE WITH MILK FAT FRACTIONS
#79Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element
#80Plant powder-containing white chocolate-impregnated food and method for producing same
#81Hard butter
#82DECORATIVE HOLLOW CHOCOLATE CONFECTION WITH IMPROVED WRITABILITY
#83Fat blend
#84ALLERGEN-FREE COMPOSITIONS
#85WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
#86Oil-and-fat composition and method for producing the same
#87CONFECTIONERY PRODUCT CONTAINING ACTIVE INGREDIENTS
#88Method for binding particulates to a snack base
#89PROCESS FOR PREPARING HYPOALLERGENIC AND REDUCED FAT FOODS
#90PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION
#91Delivery of active agents using a chocolate vehicle
#92PEARLESCENT PIGMENT SURFACE TREATMENT FOR CONFECTIONERY
#93CHOCOLATE DIETARY FIBER SUPPLEMENT AND DELIVERY METHOD
#94STABILITY-IMPROVED CHOCOLATE COMPOSITIONS ON THE BASIS OF RICE STARCH
#95COATED CONFECTIONERY PRODUCT
#96USES OF BRAN FROM TANNIN AND BLACK SORGHUM AS A COCOA EXTENDER AND NATURAL COLORANT
#97METHOD OF PROCESSING CHOCOLATE PRIOR TO INK JET PRINTING
#98Delivery of active agents using a chocolate vehicle
#99Delivery of active agents using a chocolate vehicle
#100Delivery of active agents using a chocolate vehicle
#101CHOCOLATE AND PEANUT BUTTER SLURRY TOPICAL COATING FOR SNACK PRODUCTS
#102Delivering aerosolizable food products
#103Process for producing a confectionery product
#104Oil composition for coating
#105Bakery product with white chocolate comprising fibre
#106Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced Milk Fat Milk Chocolate with Improved Health Characteristics
#107Composition comprising triglycerides
#108COATING
#109Pharmaceutical composition for topical application
#110Edible Adhesive Coatings For Multi-Component Food Products
#111HIGH FIBER COMPOUND COATING FOR FOOD PRODUCTS
#112Process for preparing hypoallergenic and reduced fat foods
#113Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#114FRUIT-CONTAINING CHOCOLATE OR THE LIKE
#115Fillings
#116ANTI-SCUFF COATING FOR CHOCOLATE
#117Edible Composition as Moisture Barrier and Moisture Resistant Structure
#118Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation
#119Processes for making chocolate
#120Process for Obtaining a Soft White Milk-Based Coating and Coating So Obtained
#121Heat Resistant Confectionery
#122PEARLESCENT PIGMENT COMPOSITIONS AND METHODS FOR MAKING AND USING THE SAME
#123COMPOUND COATING WITH REDUCED SATURATED FATTY ACID LEVELS
#124Cultures Encapsulated With Chocolate Food Products Coated With Chocolate And Method Of Preparation
#125Procyanidin-L-arginine combinations
#126Delivery of active agents using a chocolate vehicle
#127Delivery of active agents using a chocolate vehicle
#128Edible adhesive coatings for multi-component food products
#129Reduced-fat flavored coating and methods of using same
#130Process for extracting cocoa polyphenols from cocoa beans
#131Marbled surface chocolate product
#132Emulsions for confectionery applications
#133Process for preparing hypoallergenic and reduced fat foods
#134Chocolate products containing amorphous solids and methods of producing same
#135Method for manufacturing confectionery, freeze drying method and freeze-dried confectionery
#136Adherence of temperature-sensitive inclusions on edible lightweight cores
#137High protein foodstuff
#138High protein foodstuff
#139Method for making a chocolate-coated pig skin product
#140Combinations of cooling agents for use in confections
#141Composition and coated bakery products
#142Pharmaceutical composition for topical application
#143Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same
#144Use of cryogenic cocoa butter for tempering chocolate
#145Aqueous edible paint composition, method of preparation and kit
#146Chocolate coated beverage creamer
#147Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction
#148Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity
#149Method for decorating a fruit surface
#150Low-trans fats for confectionery and bakery fat compositions
#151Non-lauric, non-trans, non-temper fat compositions
#152Reduced-fat flavored coating and methods of using same
#153High protein foodstuff
#154High protein foodstuff
#155Reducing bar hardness via repositioning of micronutrients within a matrix