3789 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
Sub-classes:KIDNEY SPECIFIC FASTING-MIMICKING DIET INDUCES PODOCYTE REPROGRAMMING AND RESTORES RENAL FUNCTION IN GLOMERULOPATHY
#2FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#3CACAO BEAN PROCESSED PRODUCT, MATERIAL COMPOSITION FOR FOOD, AND FOOD
#4A METHOD OF PROCESSING COCOA BEANS FOR PRODUCING A CHOCOLATE THAT IS HIGH IN ANTIOXIDANT CONTENT, AND CHOCOLATE OBTAINED FROM THE PROCESSED COCOA BEANS
#5TASTE-MASKING COMPOUNDS AND COMPOSITIONS AND USES THEREOF
#6CHOCOLATE AND CHOCOLATE CONFECTIONERY
#7CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
#8MOLD FOR VEGETABLE FATS AND USE OF SAME
#9COCOA PRODUCT AND METHOD FOR MAKING THEREOF
#10Methods of preparing steviol glycosides and uses of the same
#11HYDROUS OILY FOOD
#12CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#13HEAT RESISTANT CONFECTIONS
#14COCOA EXTRACTION METHODS AND TECHNIQUES
#15Methods of preparing steviol glycosides and uses of the same
#16PH controlled composition
#17CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
#18FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#19MOLD FOR VEGETABLE FATS AND USE OF SAME
#20HIGH IMPACT COCOA POWDER
#21Consumables
#22FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS
#23Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers
#24Chocolate-based ink three-dimensional printing
#25COCOA-BASED FOOD PRODUCTS
#26OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#27Methods of preparing steviol glycosides and uses of the same
#28Cocoa powder compositions
#29Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#30Food composition
#31SELF WARMING CANDY
#32CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#33HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED
#34Consumables
#35FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#36FOOD PRODUCTS
#37Warming sensation compounds
#38Consumables
#39CRUMB CHOCOLATE FLAVOR COMPOSITIONS
#40COCOA BUTTER
#41Palatable beverages and compositions with cocoa extract
#42BITTER TASTE INHIBITOR
#43Hollow confectionery product
#44Composition comprising taste modulation compounds, their use and foodstuff comprising them
#45Cocoa extracts, cocoa products and methods of manufacturing the same
#46CONVENTIONAL OR REDUCED-CALORIE FILLED OR UNFILLED VITAMIN-ENRICHED CHOCOLATE AND PROCESS FOR THE PRODUCTION THEREOF
#47Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same
#48CHOCOLATE SLICE
#49Methods of preparing steviol glycosides and uses of the same
#50Lipid based foam
#51All-natural, heat and freeze-thaw stable mayonnaise food product
#52COOL-FEELING IMPARTED FOOD PRODUCT
#53A NATURAL SWEETENING COMPOSITION OF LUO HAN GUO
#54METHOD OF MAKING AND PACKAGING A CAKE MIX DESSERT
#55Chocolate
#56Compounds for the treatment of myotonic dystrophy
#57Composition Comprising Glucosylated Steviol Glycosides
#58PREBIOTIC INULIN BASED PREPARATION
#59COMPOSITION, CONTAINING TYNDALLIZED LACTOBACILLUS DEAD CELLS AS ACTIVE INGREDIENT, FOR SKIN MOISTURIZING OR WRINKLE IMPROVEMENT
#60Heat resistant confections
#61CARAMELIZED COMPOSITIONS
#62Flavor compositions containing potassium salts
#63Chocolate with antioxidants
#64Nutritional Supplement and Method of Administering the Same
#65PHARMACEUTICAL FORMULATION FOR ADMINISTRATION OF MEDICINES
#66FOOD ADDITIVE, FOOD PACKAGING ADDITIVES, AND USES THEREOF
#67STABLE RED FORMULATIONS FOR THE COLORATION OF BEVERAGES AND FOOD
#68Compositions Containing Defined Caffeine and Theobromine Levels with Enhanced Cognitive Properties
#69PROCESS FOR THE PRODUCTION OF STABLE EMULSIONS
#70Liquid creamer composition comprising oleosomes as replacement for oil and method of using same
#71Food Additives Containing Glutamic Acid and Nucleotides
#72Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#73Method for producing sweetener compositions and sweetener compositions
#74Heat resistant chocolate
#75COCOA POWDER COMPOSITIONS
#76Aerated chocolate composition
#77New use for a compound of vanillin and ethyl vanillin in a food product
#78Chocolate product and process for producing the same
#79FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#80Confectionery product
#81Fiber Enriched Filling Composition for a Chocolate Product
#82Cocoa bean processing methods and techniques
#83Cocoa-based food products
#84Tropicalizing agent
#85SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION
#86Synthetic spilanthol and use thereof
#87METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER
#88Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
#89CONFECTION COMPOSITION
#90Sebum secretion-blocking composition, and food or beverage containing same
#91COCOA POWDER COMPOSITIONS
#92Chocolate mass
#93Process for producing red or purple cocoa-derived material
#94Sweetener Compositions, Methods of Making Same and Consumables Containing Same
#95Chocolate with agglomerate structure and the method for preparing thereof
#96SEBUM SECRETION-BLOCKING COMPOSITION, AND FOOD OR BEVERAGE CONTAINING SAME
#97ANTIMICROBIAL COMPOSITION
#98Indulgent edible composition
#99Cocoa nuggets and method of making same
#100Method of making a heat stable chocolate confectionery product
#101METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT
#102DAIRY PRODUCT AND PROCESS
#103Low fat chocolate
#104PROCESS FOR PRODUCING COCOA HUSK EXTRACT
#105FOOD PRODUCTS WITH IMPROVED TASTE
#106Food Additive Composition as an Agent for Reducing the Adhesion of Dental Biofilms in Sweetened Products
#107CHOCOLATE COMPOSITION
#108FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD
#109PROCESS FOR MAKING A COCOA PRODUCT
#110Agent for alleviating vascular failure
#111PRODUCTS COMPRISING N-PHENYLPROPENOYL AMINO ACID AMIDES AND USES THEREOF
#112Cocoa bean processing methods and techniques
#113Method of treating impaired mitochondrial function
#114Low calorie composite sweetener as sugar alternative and methods for producing the same
#115Confectionery and methods of production thereof
#116Chocolate Containing Vitamin C and Having a Low Glycemic Load
#117PROCESS AND PRODUCT
#118Palatable beverages and compositions with cocoa extract
#119Production method of (2E,6Z,8E)-N-isobutyl-2,6,8-decatrienamide (spilanthol), and food or drink, fragrance or cosmetic, or pharmaceutical comprising the same
#120PROCESS AND CONFECTIONERY PRODUCT PRODUCED THEREBY
#121Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#122COMPOSITION
#123COFFEE FLAVORED CHOCOLATE BAR
#124CHOCOLATE COMPOSITIONS HAVING IMPROVED FLAVOUR CHARACTERISTICS
#125Gluten free and/or dairy free cookie dough
#126Confectionery product
#127TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD
#128CONFECTIONERY AROMA CONTAINING PRODUCTS
#129Process for producing a beverage comprising cocoa material with enhanced polyphenol levels
#130Health characteristic non-standardized or standardized high cocoa dark chocolate with improved taste texture, melt, creaminess and reduced bitterness
#131Multi-Portion Intra-Oral Dosage Form With Organoleptic Properties
#132Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
#133Sweetner and use
#134Method For Treating A Food
#135Synthetic spilanthol and use thereof
#136Organoleptically enhanced white chocolate
#137Chocolate extract, process of making, and uses thereof
#138Frozen Confectionery Products
#139Frozen Confectionery and Beverage Products
#140Sweetner and use
#141Process for making red or purple cocoa material
#142Method for preparing chocolates and/or chocolate-/cocoa-flavored compositions
#143Monoacetyldiacylglycerol Derivative for the Treatment of Sepsis
#144Process for manufacturing a sweetener and use thereof
#145Process for manufacturing a sweetener and use thereof
#146Process for manufacturing a sweetener and use thereof
#147Process for manufacturing a sweetener and use thereof
#148Process for manufacturing a sweetener and use thereof
#149Process for manufacturing a sweetener and use thereof
#150Process for manufacturing a sweetener and use thereof
#151Process for manufacturing a sweetener and use thereof
#152Process for manufacturing a sweetener and use thereof
#153Process for manufacturing a sweetener and use thereof
#154Process for manufacturing a sweetener and use thereof
#155Process for manufacturing a sweetener and use thereof
#156HIGH FIBER COMPOUND COATING FOR FOOD PRODUCTS
#157PROCESS FOR OBTAINING POLYPHENOL-RICH COCOA POWDER WITH LOW FAT CONTENT AND COCOA THUS OBTAINED
#158PRODUCTS CONTAINING POLYPHENOLS
#159NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED
#160FROZEN CONFECTIONERY PRODUCTS
#161Method for producing a soluble cocoa product from cocoa powder
#162Chocolate brittle
#163COLOR-IMPARTING CHOCOLATE COMPOSITIONS AND FOOD ARTICLES MADE THEREFROM
#164FOOD PRODUCTS FOR DIABETICS
#165CONFECTIONERY AROMA CONTAINING PRODUCTS
#166Process for preparing an aerated food product comprising protein and fiber
#167Process for preparing red cocoa ingredients, red chocolate, and food products
#168Chocolate and Method of Producing the Same
#169CONFECTIONERY COMPOSITIONS INCLUDING MARKINGS FOR DELIVERY OF ACTIVES
#170Use of alkamides for masking an unpleasant flavor
#171Novel Food Ingredient and Products Containing the Same
#172Treatment of periodontal disease
#173Agent for Alleviating Vascular Failure
#174DENTAL ENAMEL RECALCIFICATION ACCELERATOR AND CONTAINING THE SAME, ORAL COMPOSITION AND FOOD OR BEVERAGE
#175Epicatechin and vasodilation
#176Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content
#177Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#178COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM
#179SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE
#180Health bars and compositions for improving mental and physical energy
#181Monoacetyldiacylglycerol derivative for the treatment of sepsis
#182Treatment of inflammation
#183Delivery Systems
#184Anhydrous Resilient Chocolate Chip for Ice Cream Novelty Products
#185Indulgent edible composition
#186COMPOSITION COMPRISING ONE OR MORE ESTERIFIED PHYTOSTEROLS AND/OR PHYTOSTANOLS INTO WHICH ARE SOLUBILIZED ONE OR MORE UNESTERIFIED PHYTOSTEROLS AND/OR PHYTOSTANOLS, IN ORDER TO ACHIEVE THERAPEUTIC AND FORMULATION BENEFITS
#187Health bars and compositions for improving cardiovascular risk factors
#188Method of inhibiting 2,3-butanedione formation from processed cacao bean product
#189Skin protection and improvement
#190Compositions providing a heating sensation for oral or dermal delivery
#191Confection with High-Potency Sweetener
#192Process for manufacturing a sweetener and use thereof
#193Treatment of pain and fever
#194Cyclosporin galenic forms
#195Methods of forming phytosterol-fortified cocoa powder and the product formed therefrom
#196Glucose levels
#197Renal function improvement
#198Method of treating obesity
#199Treatment of inflammation
#200Method of improving cerebral function
#201Method of treating impaired mitochondrial function
#202Chocolate for food to be exposed to light
#203Product and method for oral administration of nutraceuticals
#204Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels
#205Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
#206Sugar substitute and bulking agent and chocolate
#207Chocolate composition and method for benefiting the cardiovascular system
#208Homeopathic preparations of purified growth factors and purified growth hormones and associated carriers
#209Methods of manufacture and combination compositions
#210Epicatechin for hypertension treatment
#211Pharmaceutical compositions for metabolic insufficiencies
#212Treatment of periodontal disease
#213Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
#214Treatment of hypertension
#215Process for making a chocolate food product