3805 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support Aerated, foamed, cellular or porous products, e.g. gas expanded
A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#2COATED CONFECTIONERY PRODUCT
#3A NON-BAKED FOOD PRODUCT COMPRISING A CHOCOLATE NOUGAT COMPOSITION
#4COMPOSITION FOR PREPARING COTTON CANDY, A METHOD FOR PREPARING THE COMPOSITION, USE OF THE COMPOSITION FOR THE PREPARATION OF COTTON CANDY, COTTON CANDY SO OBTAINED, AND METHOD FOR MANUFACTURING COTTON CANDY
#5Amorphous particles for reducing sugar in food
#6Solid foam products and methods of making the same
#7FOOD PRODUCT
#8Water-containing foam-containing chocolate
#9Aerated confectionery material
#10PLANT-CONTAINING SOLID FAT COMPOSITION, METHOD FOR PRODUCING THE SAME, AND METHOD FOR IMPROVING APPEARANCE AND TASTE
#11Lipid based foam
#12Confectionery product
#13FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#14ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#15SOLID FOAM PRODUCTS AND METHODS OF MAKING THE SAME
#16AERATED FAT-BASED PRODUCT AND PREPARATION THEREOF
#17Method of printing chocolate structures
#18Lipid based foam
#19Aerated confectionery material
#20EDIBLE PRODUCT COMPRISING FAT CRYSTALS OF COCOA BUTTER AND METHOD FOR MAKING THE SAME
#21Chocolate food product
#22METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE
#23Method for manufacturing baked chocolate
#24Highly stable aerated oil-in-water emulsion
#25Process for producing dark brown natural cocoa
#26PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS
#27Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#28Gas entrainment in flowable foods
#29EMULSIFIER
#30Aerated chocolate composition
#31Gas entrainment in flowable foods
#32AERATED CHOCOLATE
#33AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY
#34Plant powder-containing white chocolate-impregnated food and method for producing same
#35Method for manufacturing an aerated confectionery shell
#36PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS
#37Aerated fat-based confectionery
#38IMPREGNATED FOOD
#39CONFECTIONERY PRODUCT
#40CONFECTIONERY PRODUCT
#41DAIRY PRODUCT AND PROCESS
#42HIGHLY AERATED CONFECTION
#43FAT-BASED CONFECTIONERY MATERIAL AND PROCESS FOR PRODUCTION THEREOF
#44Apparatus and method for producing aerated confectionery masses
#45Confectionery and methods of production thereof
#46CONFECTIONERY AND METHODS OF PRODUCTION THEREOF
#47Whipping Agent
#48Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby
#49FOAMED CANDY
#50TINGLING TRIGEMINAL COMPOSITION
#51Confectionery product
#52Low density confectionery compositions
#53MOUSSE
#54Apparatus and method for producing aerated confectionery masses
#55Process for preparing an aerated food product comprising protein and fiber
#56Aerated fat-continuous products
#57FROZEN PRODUCT
#58Method for producing a confectionery product
#59Apparatus for depositing a confectionery mass, and method of producing a confectionery product
#60Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#61Highly Aerated Confection
#62Aerated Confection Containing Particulate Material And Method Of Making Same
#63Aerated chocolate with microbubbles for improved stability
#64Method and system for controlling product density
#65Gelatin free dairy dessert
#66Non-lauric, non-trans, non-temper fat compositions
#67Microcapsule edibles
#68Process for making a chocolate food product