3794 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
CHOCOLATE COMPOSITIONS COMPRISING SWEET PROTEIN
#2Food Compositions Having Allulose and Mastic Gum for Oral Care
#3SWEETENED FIBER AND METHODS THEREOF
#4SUGAR-REPLACING COMPOSITIONS WITH NO TRADITIONAL SWEETENERS
#5PINE NUTS PRODUCTS
#6CHOCOLATE-LIKE FOOD
#7CONFECTIONERY COMPOSITION WITH HIGH FIBRE
#8FOOD PRODUCT COMPOSITION, AND CHOCOLATE AND MANUFACTURING METHOD THEREFOR
#9HYDROLYSIS OF BREWER'S SPENT GRAIN
#10CONFECTIONERY
#11CONFECTIONERY
#12RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
#13RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
#14RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
#15RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
#16INSECT PRODUCTION SYSTEMS AND METHODS
#17CAPSULE CONTAINING BEVERAGE POWDER, IN PARTICULAR FOR PREPARING BREWED COFFEE
#18SENSORY MODIFIERS FOR REDUCED SUGAR COCOA COMPOSITIONS
#19A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#20A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#21Double Network, Trans-free, and Fat-analogous Emulsion Gels for 3D/4D Printing and Preparation Thereof
#22Compositions and Uses Thereof
#23CHOCOLATE PRODUCT
#24A GROUND PROCESSED FOOD MATERIAL AND A METHOD OF MANUFACTURING THE SAME
#25FRESH CACAO POD HUSK DERIVED PECTIN, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS
#26HEALTHY, SHELF-STABLE NUT SPREADS
#27REDUCED SUGAR WHITE CHOCOLATE CONFECTIONERY PRODUCTS AND METHODS FOR MAKING THE SAME
#28PLANT-BASED FLAVOUR MODIFYING INGREDIENT
#29SUGAR REDUCED CEREAL EXTRACT
#30FOOD COMPOSITIONS COMPRISING CACAO POD HUSK
#31SWEETENER & SWEETENED PRODUCTS
#32OIL-BASED FOOD PRODUCT
#33INSOLUBLE SACCHARIDE-COMPRISING COMPOSITIONS AND RELATED METHODS
#34REDUCED SUGAR MILK CHOCOLATE CONFECTIONERY PRODUCTS AND METHOD FOR MAKING THE SAME
#35HIGH-PURITY STEVIOL GLYCOSIDES
#36METHOD FOR PREPARING A CHOCOLATE PRODUCT
#37METHOD FOR PREPARING A CHOCOLATE PRODUCT
#38FILLERS FOR CHOCOLATE AND OTHER CONSUMABLES
#39USE OF FRUCTOSYLTRANSFERASE
#40Methods of preparing steviol glycosides and uses of the same
#41POLYDEXTROSE MATERIAL
#42PLANT-BASED CHOCOLATE
#43SWEETENERS
#44COMPOSITION, CONFECTIONERY PRODUCT AND PROCESS
#45NOVEL COATED BULKING AGENT PARTICLES
#46CONFECTIONERY COMPOSITIONS
#47CONFECTIONERY COMPOSITIONS
#48CRYSTALLINE SUGAR COMPOSITE POWDER AND METHODS FOR MAKING THE SAME
#49A NON-BAKED FOOD PRODUCT COMPRISING A CHOCOLATE NOUGAT COMPOSITION
#50PROCESS OF PREPARING A FAT COMPOSITION
#51REDUCED EMULSIFIER OR EMULSIFIER-FREE CHOCOLATE
#52CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#53CHOCOLATE COMPOSITIONS
#54METHOD FOR REDUCING AMOUNT OF SUGAR USED IN CHOCOLATE
#55FAT-BASED COMPOSITIONS
#56HEAT RESISTANT CHOCOLATE
#57ALLULOSE IN CRYSTALLINE FORM
#58REDUCED SUGAR MILK CHOCOLATE CONFECTIONERY PRODUCTS AND METHOD FOR MAKING THE SAME
#59COCOA COMPOSITION
#60COCOA COMPOSITION
#61COCOA COMPOSITION
#62CHOCOLATE COMPOSITIONS
#63CHOCOLATE COMPOSITION
#64SYNERGISTIC COMBINATION OF BUTYRIC-ACID-PRODUCING PREBIOTICS AND PROBIOTICS
#65HEAT RESISTANT CONFECTIONS
#66Homogeneous fiber product based on bio-oil and/or water and method for their production
#67HIGH FIBER NUTRITIONAL COMPOSITIONS WITH IMPROVED ORGANOLEPTIC CHARACTERISTICS FOR BETTER DIET MANAGEMENT
#68Chocolate compositions containing ethylcellulose
#69Bulk sugar replacer
#70Edible Confectionery Ink Composition for 3D-Printing
#71Product Containing Cocoa and One or More Sweetening Agents, Method For The Production of Such Products, in Particular Chocolate Products or Chocolate-Like Products, Use of Products of Said Type, For Example To Make Chocolate Products or Chocolate Like Products
#72CONFECTIONERY COMPOSITION
#73REDUCED SUGAR CHOCOLATE AND METHOD OF MAKING THE SAME
#74Chocolate products, ingredients, processes and uses
#75OILY CONFECTIONERY AND METHOD FOR MANUFACTURING SAME
#76CHOCOLATE PRODUCTS, INGREDIENTS, PROCESSES AND USES
#77Method for producing sweetener compositions and sweetener compositions
#78CONFECTIONERY
#79SWEETENER AND SWEETENED PRODUCTS
#80HYDROLYSIS OF BREWER'S SPENT GRAIN
#81HIGH-PURITY STEVIOL GLYCOSIDES
#82Food product and method of manufacture
#83Methods to grow then harvest and process insects
#84DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING
#85WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY AND METHOD FOR PRODUCING WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY
#86Methods of preparing steviol glycosides and uses of the same
#87FILLING COMPOSITION FOR A CONFECTIONARY PRODUCT
#88CACAO PULP JUICE DRIED POWDER, FOOD PRODUCT IN WHICH SAME IS BLENDED, AND METHODS FOR PRODUCING THESE
#89CHOCOLATE-LIKE PRODUCT AND METHOD FOR PREPARING THE SAME
#90Comestible Products
#91Amorphous particles for reducing sugar in food
#92METHOD FOR REPLACING EGGS IN COMPOSITIONS
#93METHODS AND SYSTEMS FOR PRODUCTION OF REDUCED FAT CONTINUOUS CONFECTIONS CONTAINING INSOLUBLE DIETARY FIBERS
#94FROZEN CONFECTIONERY COMPRISING A COATING COMPOSITION AND PROCESS FOR PRODUCING THE COATING COMPOSITION
#95A SPREADABLE FOOD PRODUCT
#96NUTRITIONAL SUPPLEMENT TO EASE SIDE EFFECTS OF CANCER TREATMENT THERAPIES
#97CHOCOLATE CONSISTING OF PROPOLIS EXTRACT AND A METHOD FOR ITS PRODUCTION
#98Composition for a formulated oral prebiotic edible composition
#99FOOD PRODUCT
#100LEGUME-COATED FOOD PRODUCTS
#101TITANIUM FREE OPACIFYING COMPOSITIONS
#102LOW GLYCEMIC COMPOSITION AND METHODS OF MAKING AND USING THEREOF
#103High fiber nutritional compositions with improved organoleptic characteristics for better diet management
#104Bulk sugar replacer
#105Chocolate products, ingredients, processes and uses
#106FOOD PRODUCT USING AN IMPROVED SUGAR
#107LOW-GLUCOSE-INCREASE CHOCOLATE CONFECTION
#108Consumables
#109FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES
#110GUM ARABIC/CHITOSAN COACERVATE SYSTEM
#111FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS
#112Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers
#113Porous particles for reducing sugar in food
#114Low calorie food compositions
#115OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#116Method for producing sweetener compositions and sweetener compositions
#117Amorphous Sugar Composition
#118Methods of preparing steviol glycosides and uses of the same
#119Chocolate-like food containing polyunsaturated fatty acid
#120FOOD COMPOSITIONS CONTAINING REDUCED-FLAVOR COCOA PRODUCT AS BULK FILLER
#121Cocoa powder compositions
#122Method For Producing Chocolate Crumbs For Calorie Reduced Chocolate, Method For Producing Such Chocolate, And Chocolate Produced By This Method
#123Food product and method of manufacture
#124CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#125FOODSTUFF PRODUCTS, INGREDIENTS, PROCESSES AND USES
#126HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED
#127Consumables
#128Confectionery product
#129Taste masking product
#130HIGH-PURITY STEVIOL GLYCOSIDES
#131Chocolate composition having improved processability, and preparation method therefor
#132Chocolate compositions containing ethylcellulose
#133Shelf stable RTD cocoa milk beverage with improved texture/mouthfeel and method of making same
#134TOCOTRIENOL COMPOSITION
#135Compositions comprising cocoa butter
#136ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#137CHOCOLATE 3D PRINTING MATERIAL AND METHOD FOR PRODUCING THE SAME
#138Consumables
#139FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS
#140EMULSION AND PROCESS FOR MAKING SAME
#141NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR
#142REDUCED SALT MIXTURES FOR CONFECTIONS
#143FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT
#144CHOCOLATE PRODUCTS AND METHODS OF MAKING THEREOF
#145Food and Beverage Products Comprising Low Calorie, Low Glycemic Index (GI), and Sustained Energy Release Sugar Composition
#146OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#147Amorphous porous particles for reducing sugar in food
#148Process for producing a confectionery product
#149Low calorie food compositions
#150Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers
#151Consumables
#152CHOCOLATE MASS FOR PRODUCING CHOCOLATE WITH A REDUCED ENERGY VALUE (VARIANTS)
#153METHOD OF PRODUCING A CHOCOLATE MASS FOR PRODUCING CHOCOLATE WITH A REDUCED ENERGY VALUE
#154SOLUBLE AGGLOMERATED CHOCOLATE POWDER
#155Capsule containing beverage powder, in particular for preparing brewed coffee
#156Methods of preparing steviol glycosides and uses of the same
#157POWDERED CHOCOLATE
#158EASILY DIGESTIBLE CHOCOLATE PRODUCT
#159Lyotropic composition of carbohydrates in fats, method for obtaining it and application thereof in the preparation of chocolate and substitutes
#160Carbohydrate compositions
#161HEAT-RESISTANT CHOCOLATE AND METHOD FOR MANUFACTURING THE SAME
#162ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER
#163HIGH-PURITY STEVIOL GLYCOSIDES
#164Heat resistant confections
#165Polydextrose material
#166OILS AND FATS-CONTAINING FOOD
#167SUGAR REPLACEMENT COMPOSITION
#168PROCESS FOR PREPARING A CONFECTIONERY COMPOSITION
#169CONFECTIONERY PRODUCTION
#170TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD
#171FOOD AND BEVERAGE PRODUCTS COMPRISING ALLULOSE (PSICOSE)
#172Use of alternan as texturizing agent in foodstuffs and cosmetics
#173HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT AND METHOD OF MAKING SAME
#174METHOD OF PREPARING AN ALKALIZED CAROB
#175Spherical particle, and food suspensions and consumable masses having spherical particles
#176STEVIOL GLYCOSIDES
#177NATURALLY SWEET FIBROUS BLEND
#178METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
#179Caramel precursors with specific thickening characteristics
#180Carbohydrate compositions
#181Baked goods-like texture without baking
#182Method for producing sweetener compositions and sweetener compositions
#183HEAT RESISTANT CHOCOLATE
#184Heat resistant chocolate
#185COATED COMESTIBLES WITH A CHOCOLATE CORE AND PROCESSES FOR THEIR PREPARATION
#186COCOA POWDER COMPOSITIONS
#187Baked goods-like texture without baking
#188Process for producing a confectionery product
#189High-purity steviol glycosides
#190Chocolate product and process for producing the same
#191Fiber Enriched Filling Composition for a Chocolate Product
#192Tropicalizing agent
#193Chocolate mass
#194Chocolate brittle
#195SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING
#196Indulgent edible composition
#197LYOTROPIC COMPOSITION OF CARBOHYDRATES IN FATS, METHOD FOR OBTAINING IT AND APPLICATION THEREOF IN THE PREPARATION OF CHOCOLATE AND SUBSTITUTES
#198Granulated maltitol for direct compression and method of preparation thereof
#199BAKED GOODS-LIKE TEXTURE WITHOUT BAKING
#200CONFECTIONERY PRODUCT CONTAINING ACTIVE INGREDIENTS
#201Polymer gelation of oils
#202CHOCOLATE COMPOSITIONS CONTAINING ETHYLCELLULOSE
#203Low fat chocolate
#204Food Additive Composition as an Agent for Reducing the Adhesion of Dental Biofilms in Sweetened Products
#205Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production
#206CHOCOLATE DIETARY FIBER SUPPLEMENT AND DELIVERY METHOD
#207STABILITY-IMPROVED CHOCOLATE COMPOSITIONS ON THE BASIS OF RICE STARCH
#208Low calorie composite sweetener as sugar alternative and methods for producing the same
#209Confectionery and methods of production thereof
#210Chocolate Containing Vitamin C and Having a Low Glycemic Load
#211CONFECTIONERY PRODUCT
#212NEW POLYDEXTROSE MATERIAL
#213COMPOSITIONS
#214Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#215High-purity rebaudioside D and low-calorie chocolate containing the same
#216Use of alternan as texturizing agent in foodstuffs and cosmetics
#217Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
#218CHOCOLATE COMPOSITIONS HAVING IMPROVED FLAVOUR CHARACTERISTICS
#219High-fluidity and non-caking pulverulent crystalline maltitol composition
#220CHOCOLATE COMPOSITION
#221Process for producing a confectionery product
#222TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD
#223Bakery product with white chocolate comprising fibre
#224Meal Replacement and Appetite Control/ Diet System
#225Reduced fat chocolate
#226Process and product produced by the process
#227Sweetner and use
#228Method For Treating A Food
#229Consumables
#230Sweetner and use
#231Low density confectionery compositions
#232FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS
#233COMPOSITIONS
#234USE OF ISOMALTULOSE IN FOOD PRODUCTS HAVING A REGENERATIVE EFFECT
#235FUNCTIONAL SUGAR REPLACEMENT
#236PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT
#237PREBIOTIC CHOCOLATE AND METHOD FOR PRODUCING THE SAME
#238FUNCTIONAL FOODS AGAINST TUMORS
#239Process for preparing an aerated food product comprising protein and fiber
#240Granulated maltitol for direct compression and method of preparation thereof
#241Confectionery compositions
#242Edible Composition as Moisture Barrier and Moisture Resistant Structure
#243SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE
#244Low-Fat Confectionery Product Being a Water-in-Oil Emulsion
#245Health bars and compositions for improving mental and physical energy
#246Safe and stable edible material having reinforced concrete-like structure
#247Low-Fat Confectionery Product
#248Crystalline Lactosucrose or Syrup Containing Crystalline Lactosucrose and Use Thereof
#249Modified whey powder and process for producing the same
#250Compositions
#251Cultures Encapsulated With Chocolate Food Products Coated With Chocolate And Method Of Preparation
#252α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#253Indulgent edible composition
#254α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#255Cocoa products and methods of treating cardiovascular conditions with sugar-free cocoa
#256Agarobiose-containing composition
#257Thickening system for products prepared with milk
#258Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
#259Tropicalizing agent, and methods for making and using the same
#260Functional sugar replacement
#261Chocolate products containing amorphous solids and methods of producing same
#262Product and method for oral administration of nutraceuticals
#263Gelatin free dairy dessert
#264Sugar substitute and bulking agent and chocolate
#265Sugar substitute and bulking agent and chocolate
#266Sugar substitute and bulking agent and chocolate
#267Chocolate composition and method for benefiting the cardiovascular system
#268Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#269Food compositions and related methods
#270Compositions of fructose and glucose containing inulin
#271β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan
#272Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction
#273Tropicalizing agent, and methods for making and using the same
#274Edible compositions capable of removing oral biofilm
#275α-Isomaltosyltransferase, process for producing the same and use thereof
#276Food compositions having allulose and mastic gum for enhanced health
#277Calorie-reduced chocolate product comprising hydrated dietary fiber and methods for producing same
#278High water activity confectionery product and process of making same