3799 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
CHOCOLATE BASE, CHOCOLATE, AND CHOCOLATE CONFECTIONERY
#2MILK PROTEIN BEVERAGE WITH VISCOSITY STABILITY
#3NON-ALKALIZED BOILED COCOA POWDER
#4COCOA PLANT CELL CULTURE PROCESSING METHODS AND PRODUCTS OBTAINED BY THE SAME
#5CONFECTIONERY
#6CONFECTIONERY
#7CAPSULE CONTAINING BEVERAGE POWDER, IN PARTICULAR FOR PREPARING BREWED COFFEE
#8SENSORY MODIFIERS FOR REDUCED SUGAR COCOA COMPOSITIONS
#9COATED CONFECTIONERY PRODUCT
#10A GROUND PROCESSED FOOD MATERIAL AND A METHOD OF MANUFACTURING THE SAME
#11HEALTHY, SHELF-STABLE NUT SPREADS
#12REDUCED SUGAR WHITE CHOCOLATE CONFECTIONERY PRODUCTS AND METHODS FOR MAKING THE SAME
#13SUGAR REDUCED CEREAL EXTRACT
#14COCOA COMPOSITION
#15SWEETENER & SWEETENED PRODUCTS
#16CHOCOLATE CONTAINING MEDIUM-CHAIN-BOUND TRIGLYCERIDE
#17COCOA FOOD PREPARATION PRODUCT SUITABLE TO PREPARE A HOT CHOCOLATE DRINK AND PROCESS THEREOF
#18CHOCOLATE COMPOSITIONS
#19CAPSULE CONTAINING BEVERAGE POWDER, IN PARTICULAR FOR PREPARING BREWED COFFEE
#20CHOCOLATE COMPOSITIONS
#21CHOCOLATE COMPOSITION
#22STABILIZATION OF CARRAGEENAN FREE CHOCOLATE MILK
#23Stem cell boosting chocolate composition
#24COCOA AND/OR MALT BEVERAGE PRODUCTS
#25NOVEL PREPARATION OF FAT-BASED CONFECTIONS
#26SPRAY DRIED CACAO PULP
#27Bulk sugar replacer
#28Edible Confectionery Ink Composition for 3D-Printing
#29REDUCED SUGAR CHOCOLATE AND METHOD OF MAKING THE SAME
#30OILY CONFECTIONERY AND METHOD FOR MANUFACTURING SAME
#31CONFECTIONERY
#32SWEETENER AND SWEETENED PRODUCTS
#33Methods for reduced refining during cocoa liquor processing
#34WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY AND METHOD FOR PRODUCING WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY
#35Amorphous particles for reducing sugar in food
#36CHOCOLATE CONSISTING OF PROPOLIS EXTRACT AND A METHOD FOR ITS PRODUCTION
#37Bulk sugar replacer
#38COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME
#39Chocolate with buckwheat tea seeds and cooking method thereof
#40FOOD COMPOSITIONS CONTAINING REDUCED-FLAVOR COCOA PRODUCT AS BULK FILLER
#41Method For Producing Chocolate Crumbs For Calorie Reduced Chocolate, Method For Producing Such Chocolate, And Chocolate Produced By This Method
#42Methods for reduced refining during cocoa liquor processing
#43Stabilization of carrageenan free chocolate milk
#44SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT
#45ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#46NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR
#47Amorphous porous particles for reducing sugar in food
#48EMULSION AND PROCESS FOR MAKING SAME
#49AN EDIBLE COMPOSITION
#50CHOCOLATE MASS FOR PRODUCING CHOCOLATE WITH A REDUCED ENERGY VALUE (VARIANTS)
#51METHOD OF PRODUCING A CHOCOLATE MASS FOR PRODUCING CHOCOLATE WITH A REDUCED ENERGY VALUE
#52Capsule containing beverage powder, in particular for preparing brewed coffee
#53HEAT-RESISTANT CHOCOLATE AND METHOD FOR MANUFACTURING THE SAME
#54A METHOD FOR PRODUCING A DAIRY PRODUCT AND SUCH DAIRY PRODUCT
#55HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT AND METHOD OF MAKING SAME
#56Spherical particle, and food suspensions and consumable masses having spherical particles
#57METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT
#58Caramel precursors with specific thickening characteristics
#59Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#60Milk Powders Having Improved Sensory Properties
#61Method for obtaining bloom-retarding components for confectionary products
#62CHOCOLATE WITH MILK FAT FRACTIONS
#63CHOCOLATE WITH MILK FAT FRACTIONS
#64CHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME
#65WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
#66Complex Confectionery Products
#67PROCESS FOR PREPARING HYPOALLERGENIC AND REDUCED FAT FOODS
#68DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND TEXTURES AND METHODS OF MAKING SAME
#69FRUIT FLAVORED COCOA BUTTER BASED CONFECTION
#70FOOD PRODUCTS ENRICHED WITH METHYLXANTHINES
#71SODA-POP FLAVORED COCOA BUTTER BASED CONFECTION
#72Chocolate Containing Vitamin C and Having a Low Glycemic Load
#73COCOA-BASED EXERCISE RECOVERY BEVERAGES
#74Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
#75CHOCOLATE COMPOSITION
#76Meal Replacement and Appetite Control/ Diet System
#77Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced Milk Fat Milk Chocolate with Improved Health Characteristics
#78Reduced fat chocolate
#79PROCESS
#80Process for preparing hypoallergenic and reduced fat foods
#81COMPOSITIONS
#82Dairy Product and Process
#83Process for preparing red cocoa ingredients, red chocolate, and food products
#84Whey protein micelles
#85Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#86Edible Composition as Moisture Barrier and Moisture Resistant Structure
#87Modified whey powder and process for producing the same
#88DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME
#89High milk solid chocolate composition
#90Process for preparing hypoallergenic and reduced fat foods
#91Substituted cacao products and methods
#92Yogurt containing confectionery pieces
#93High water activity confectionery product and process of making same