3808 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb,
CHOCOLATE COMPOSITIONS COMPRISING SWEET PROTEIN
#2SWEETENED FIBER AND METHODS THEREOF
#3FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#4NON-ALKALIZED BOILED COCOA POWDER
#5MIXTURE COMPRISING D-ALLULOSE AND TASTE MODIFYING COMPOUNDS
#6PROCESS TO EXTRACT COMPONENTS OF CACAO POD HUSKS AND TO UTILIZE CACAO FRUIT SOLUBLE EXTRACT OBTAINED THEREOF AND ITS APPLICATIONS
#7A VEGETABLE FAT COMPOSITION FOR A CONFECTIONARY SPREAD
#8CAPSULE CONTAINING BEVERAGE POWDER, IN PARTICULAR FOR PREPARING BREWED COFFEE
#9CHOCOLATE DRINK COMPOSITION
#10FLOATABLE FOOD PRODUCT FOR MELTING AND/OR DISSOLVING IN A LIQUID
#11HEALTHY, SHELF-STABLE NUT SPREADS
#12SPECIALTY FOOD PRODUCTS AND METHODS FOR MANUFACTURING THE SAME
#13PLANT-BASED FLAVOUR MODIFYING INGREDIENT
#14SUGAR REDUCED CEREAL EXTRACT
#15Emulsion and process for making same
#16COCOA FOOD PREPARATION PRODUCT SUITABLE TO PREPARE A HOT CHOCOLATE DRINK AND PROCESS THEREOF
#17PROCESS FOR THE PRODUCTION OF PLANT-BASED CRUMB
#18COCOA PRODUCT AND METHOD FOR MAKING THEREOF
#19COLLOIDAL COMPOSITIONS OF MICROCRYSTALLINE CELLULOSE AND ALGINATE, THEIR PREPARATION AND PRODUCTS OBTAINED THEREFROM
#20Methods of making and using a portion capsule
#21FOOD PRODUCTS WITH SHELLS THAT ARE DISSOLVED OR MELTED TO RELEASE INGREDIENTS AND FORM HEATED BEVERAGES
#22TEMPERATURE CONTROL FOR EXTRACTED BEVERAGES, INCLUDING COFFEE, VIA CONTROLLED VACUUM, AND ASSOCIATED SYSTEMS AND METHODS
#23METHOD FOR OBTAINING A GRANULATED FOOD MATERIAL
#24MIXTURES COMPRISING RARE SUGARS AND TASTE MODIFYING COMPOUNDS
#25STABILIZATION OF CARRAGEENAN FREE CHOCOLATE MILK
#26COCOA POWDER FOR BEVERAGES AND METHODS OF PREPARING THE SAME
#27BEVERAGE INGREDIENT CONTAINERS, METHODS OF MAKING AND METHODS OF USING THE SAME
#28COCOA AND/OR MALT BEVERAGE PRODUCTS
#29ACIDIFIED PROTEINACEOUS BEVERAGES AND COMPOSITIONS
#30FOOD PRODUCTS WITH SHELLS THAT ARE DISSOLVED OR MELTED TO RELEASE INGREDIENTS AND FORM HEATED BEVERAGES
#31Method for producing chocolate
#32FLAVOR COMPOSITIONS CONTAINING POTASSIUM SALTS
#33Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications
#34Cooker for Producing Chocolate Solution and Method for Producing Chocolate Solution
#35A SPREADABLE FOOD PRODUCT
#36Solid foam products and methods of making the same
#37HIGH IMPACT COCOA POWDER
#38STABLE READY-TO-DRINK BEVERAGE COMPOSITIONS COMPRISING LIPOPHILIC ACTIVE AGENTS
#39Portion capsule for preparing a beverage
#40Methods for extracting beverages, including coffee, via controlled vacuum
#41Food products with shells that are dissolved or melted to release ingredients and form heated beverages
#42Foaming pressurized beverage
#43POWDERED BEVERAGE COMPRISING GLYCOLIPIDS
#44Ready-to-drink milk based beverages with improved texture and stability
#45Device, method and system for dispensing fat based-edible consumables
#46METHODS AND COMPOSITIONS FOR IMPROVING THE TASTE OF DIET COLA SODAS AND OTHER BEVERAGES
#47Spreadable fat-containing food products
#48Cocoa powder compositions
#49METHOD FOR PRODUCING AROMA COMPOSITION FROM ANIMAL OR PLANT MATERIAL AND APPARATUS FOR COLLECTING AROMA FROM ANIMAL AND PLANT MATERIAL
#50STABLE READY-TO-DRINK BEVERAGE COMPOSITIONS COMPRISING LIPOPHILIC ACTIVE AGENTS
#51FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#52Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems
#53Stabilization of carrageenan free chocolate milk
#54Portion and method for producing a beverage by means of a portion capsule
#55Shelf stable RTD cocoa milk beverage with improved texture/mouthfeel and method of making same
#56Methods and compositions for improving cognitive function
#57SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT
#58ACIDIFIED PROTEINACEOUS BEVERAGES AND COMPOSITIONS
#59Methods for treating tobacco and tobacco-derived materials to reduce nitrosamines
#60FOOD ADDITIVE
#61SOLID FOAM PRODUCTS AND METHODS OF MAKING THE SAME
#62Palatable beverages and compositions with cocoa extract
#63FLAVOURED MILK PRODUCT
#64Colloidal microcrystalline cellulose compositions, their preparation and products
#65Foaming pressurized beverage
#66Process of producing cocoa shell powder
#67Foaming pressurized beverage
#68PLANT-BASED MILK ALTERNATIVE COMPOSITION AND METHOD
#69Temperature Tolerant Chocolate Spread or Filling and Method of Preparation
#70POWDERED BEVERAGE COMPOSITION
#71Cocoa extracts, cocoa products and methods of manufacturing the same
#72SOLUBLE AGGLOMERATED CHOCOLATE POWDER
#73Capsule containing beverage powder, in particular for preparing brewed coffee
#74STABLE READY-TO-DRINK BEVERAGE COMPOSITIONS COMPRISING LIPOPHILIC ACTIVE AGENTS
#75Cellulose composite
#76Food composition comprising gas bubbles
#77Hot water dispenser adapter device
#78Emulsion and process for making same
#79Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof
#80ACIDIFIED PROTEINACEOUS BEVERAGES AND COMPOSITIONS
#81Lyotropic composition of carbohydrates in fats, method for obtaining it and application thereof in the preparation of chocolate and substitutes
#82METHOD OF FERMENTING COCOA BEANS
#83EDIBLE FAT COMPOSITION
#84Instant beverage tablet for producing a layered beverage
#85Method of preparing a beverage using a hot water dispenser adapter
#86Flavor compositions containing potassium salts
#87POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT
#88A METHOD FOR PRODUCING A DAIRY PRODUCT AND SUCH DAIRY PRODUCT
#89Chocolate with antioxidants
#90Highly functional cellulose composite
#91Portion capsule and use of same for producing a beverage
#92Foaming pressurized beverage
#93NOVEL MICROALGAL FOOD COMPOSITIONS
#94Process for preparing concentrated foaming compositions sweetened with honey and such compositions
#95Full fat content non-alkalized shelf stable liquid chocolate processing methods and products
#96Food products with shells that are dissolved or melted to release ingredients and form heated beverages
#97METHOD OF PREPARING AN ALKALIZED CAROB
#98FORTIFIED FOOD COMPOSITION
#99Methods and compositions for improving cognitive function
#100SYSTEM AND METHOD FOR PREPARING A BEVERAGE
#101Powder composition for an aerated food product
#102Highly stable aerated oil-in-water emulsion
#103Process for producing dark brown natural cocoa
#104Compositions Containing Defined Caffeine and Theobromine Levels with Enhanced Cognitive Properties
#105Processes for producing dark red and dark brown natural cocoa
#106Cocoa shell powder and process of making
#107STEEPED COCOA COMPOSITIONS AND FUNCTIONAL COCOA BEVERAGES MADE FROM THEM
#108Whole grain composition comprising hydrolyzed starch
#109SOLUBLE BEVERAGE MASS
#110FOOD COMPOSITION CONTAINING AMINO ACIDS AND COCOA
#111READY TO DRINK DAIRY CHOCOLATE BEVERAGES
#112Caramel precursors with specific thickening characteristics
#113Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#114Portion capsule and method for producing a beverage by means of a portion capsule
#115HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#116Pediococcus-Based Probiotics for Body Weight Control
#117Portion capsule for producing a beverage
#118Ready to drink beverages and methods of making thereof
#119Steeped cocoa compositions and functional cocoa beverages made from them
#120Machine and method for the thermal treatment of liquid and semi-liquid food products
#121FOAMING SYSTEM FOR HOT BEVERAGE COMPRISING A (BI)CARBONATE SALT
#122Cocoa and sugar agglomerate for flavored beverages and method of forming same
#123Depositing device
#124LIQUID CHOCOLATE CONCENTRATE FOR USE IN A BEVERAGE DISPENSING MACHINE
#125Food products prepared with soluble whole grain oat flour
#126Highly functional cellulose composite
#127Bloom retarding fat
#128Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
#129Process of producing cocoa shell powder
#130Products containing polyphenol(s) and L-arginine
#131Aerated fat-based confectionery
#132Methods and devices for forming beverages from powders with enhanced dispersibility
#133Preparation of beverages and liquid food products
#134Beverage cartridge
#135Beverage brewing system
#136Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same
#137READY TO DRINK BEVERAGES
#138Stabilizer for Food Applications
#139CHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME
#140Method for producing a confectionery semi-processed product, such as a chocolate-type product
#141COCOA POWDER COMPOSITIONS
#142USE OF THEBROMINE FOR LOWERING CENTRAL BLOOD PRESSURE
#143Chocolate with agglomerate structure and the method for preparing thereof
#144PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS
#145Beverage composition
#146METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND REALTED COMPOSITIONS
#147LYOTROPIC COMPOSITION OF CARBOHYDRATES IN FATS, METHOD FOR OBTAINING IT AND APPLICATION THEREOF IN THE PREPARATION OF CHOCOLATE AND SUBSTITUTES
#148Methods for extracting cocoa procyanidins and extracts thereof
#149METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#150Chemical changes associated with selenite
#151AGENTS FOR IMPROVING THE TASTE AND FLAVOR OF CHOCOLATE
#152DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND TEXTURES AND METHODS OF MAKING SAME
#153LIQUID FORMULATION CONTAINING PROTEIN AND LAMBDA CARRAGEENAN FROM HALYMENIALES
#154FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD
#155PROCESS FOR PREPARING CHOCOLATE CRUMB
#156PROCESS FOR PREPARING CHOCOLATE CRUMB
#157CHOCOLATE FLAVOURED PROBIOTIC SUPPLEMENT
#158Method for producing a soluble cocoa product from cocoa powder
#159EFFERVESCENT CARRIER, A METHOD OF CHANGING THE FLAVOR OF MILK AND AN EFFERVESCENT TABLET FOR CHANGING THE FLAVOR OF MILK
#160BARBECUE CHOCOLATE DIP SET
#161PRODUCTS COMPRISING N-PHENYLPROPENOYL AMINO ACID AMIDES AND USES THEREOF
#162PROCESS FOR PREPARING CHOCOLATE CRUMB
#163PROCESS FOR PREPARING CHOCOLATE CRUMB
#164PROCESS FOR PREPARING CHOCOLATE CRUMB
#165PROCESS FOR PREPARING CHOCOLATE CRUMB
#166PROCESS FOR PREPARING CHOCOLATE CRUMB
#167PROCESS FOR PREPARING CHOCOLATE CRUMB
#168PROCESS FOR PREPARING CHOCOLATE CRUMB
#169COCOA COMPOSITION
#170CRUMB, E.G., CHOCOLATE CRUMB, HAVING ENHANCED CARAMEL FLAVOR
#171STABILITY-IMPROVED CHOCOLATE COMPOSITIONS ON THE BASIS OF RICE STARCH
#172STEEPED COCOA COMPOSITIONS AND FUNCTIONAL COCOA BEVERAGES MADE FROM THEM
#173Jasmonic acid compounds in cocoa products
#174Nut skin products and methods of use thereof
#175Palatable beverages and compositions with cocoa extract
#176Acidified Proteinaceous Beverages and Compositions
#177Whipping Agent
#178REDUCED CALORIE FLAVORED MILK OR DAIRY BEVERAGE
#179Compositions comprising sweetness enhancers and methods of making them
#180LOW PROTEIN AND PROTEIN-FREE LIQUID, LIQUID CONCENTRATE AND POWDER CREAMERS, AND PROCESS OF MAKING THEREOF
#181Food Comprising Alkalized Cocoa Shells And Method Therefor
#182Microcrystalline cellulose compositions
#183COCOA-BASED EXERCISE RECOVERY BEVERAGES
#184Low and no trans fat confections
#185Food emulsion
#186COMPOSITION
#187Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
#188USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE
#189PRODUCT TABLET AND RELATED PACK
#190Composition Containing Cacao and Spirulina
#191CULINARY CAPSULE
#192Process for producing a beverage comprising cocoa material with enhanced polyphenol levels
#193IMPROVEMENT OF COLD LIQUID SOLUBILITY OF FAT-CONTAINING POWDERS
#194Method of producing a fat composition
#195Chocolate extract, process of making, and uses thereof
#196Product obtained from a powdered or granular material and process for obtaining the product
#197FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS
#198OILY FOOD AND METHOD OF PRODUCING THE SAME
#199Gas-effusing compositions and methods of making and using same
#200PARTICULATE STRUCTURATION FOR IMPROVING THE DISSOLUTION KINETICS OF FOOD POWDERS
#201Acidified dairy food
#202PROCESS FOR OBTAINING POLYPHENOL-RICH COCOA POWDER WITH LOW FAT CONTENT AND COCOA THUS OBTAINED
#203Beverage Brick and the Method Thereof
#204PRODUCTS CONTAINING POLYPHENOLS
#205Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#206NUTRITIONALLY SUITABLE COCOA FOR ANIMAL FEED
#207CHOCOLATE DEVICE FOR HOT COFFEE
#208USE OF ISOMALTULOSE IN FOOD PRODUCTS HAVING A REGENERATIVE EFFECT
#209Crumb process
#210Nutritional supplement product to suppress age-related decline in cognitive capacity and other aging functions
#211Fillings
#212PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT
#213Method for producing a soluble cocoa product from cocoa powder
#214Modified cocoa product and process for its manufacture
#215Water soluble carrier
#216USE OF A PULVERULENT COMPOSITION TO PREPARE A POWDER OR A FOOD PRODUCT
#217Microcrystalline cellulose compositions
#218Process for preparing red cocoa ingredients, red chocolate, and food products
#219Phosphatidylserine enriched milk fractions for the formulation of functional foods
#220DISPERSIBLE COMPOSITIONS COMPRISING COCOA POWDER AND PROCESSES FOR PRODUCING
#221HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#222FROZEN PRODUCT
#223FROZEN FOOD PACK
#224Coffee substitute and method of manufacture
#225In Situ Preparation of Whey Protein Micelles
#226Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein
#227Chocolate based dietary supplement product or sweet beverage product
#228Enzymatic process to produce highly functional soy protein from crude soy material
#229Processes for making chocolate
#230COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM
#231Bars and Confectioneries Containing Cocoa Solids Having A High Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for Their Preparation
#232Methods and compositions for improving cognitive function
#233Instant Product
#234Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols
#235METHOD OF PRODUCING HIGH-BRIGHTNESS COCOA POWDER AND RELATED COMPOSITIONS
#236Gel in water suspensions comprising cocoa products and beverages made from them
#237Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols
#238Oily food material
#239Oily Food And Method Of Producing The Same
#240Mixtures containing cocoa
#241Gasified Food Products and Methods of Preparation Thereof
#242Procyanidin-L-arginine combinations
#243Nut skin products
#244Method for extracting cocoa procyanidins
#245Steeped cocoa compositions and functional cocoa beverages made from them
#246Dissolving element
#247Products made with yellow mustard gum
#248Method for Solvent Extracting Cocoa Butter from Cocoa Nibs
#249Process for obtaining polyphenol extracts from cocoa beans, the resulting extracts and uses thereof
#250Steeped cocoa beverages
#251Depositing device
#252Cocoa products and methods of treating cardiovascular conditions with sugar-free cocoa
#253Functional Composition Or Food Comprising Whey Protein, Antibody Derived From Milk Or Antibody
#254DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME
#255Process For The Roasting Of Cocoa
#256SOY/WHEY PROTEIN RECOVERY COMPOSITION
#257Thickening system for products prepared with milk
#258Process for extracting cocoa polyphenols from cocoa beans
#259Coated fat-based confectionery products
#260Tropicalizing agent, and methods for making and using the same
#261Beverage precursor and process for manufacture thereof
#262Methods of forming phytosterol-fortified cocoa powder and the product formed therefrom
#263Phytosterol esters
#264Edible product with masked bitter, sour and/or astringent taste
#265Whole grain non-dairy milk production, products and use
#266WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN
#267Compositions containing protein and DAG oil and methods for making them
#268Phosphatidylserine enriched milk fractions for the formulation of functional foods
#269Method for preparing a gellable starch product
#270Method for preventing the transfer of water
#271Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
#272Beverage powder
#273Low-fat cocoa powder
#274Preparation of coated powder
#275Food
#276Method of deflavoring soy-derived materials for use in dough-based and baked products
#277Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels
#278Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
#279Foaming ingredient and products containing the ingredient
#280Method of deflavoring soy-derived materials confectionary type products
#281Gelatin free dairy dessert
#282Microcrystalline cellulose compositions
#283Composition and coated bakery products
#284Chocolate composition and method for benefiting the cardiovascular system
#285Low and no trans fat confections
#286Chocolate drinks and method for their production
#287Food compositions and related methods
#288Novel use of carbohydrates and compositions
#289Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component
#290Method for producing fat and/or solids from beans and compositions containing polyphenols
#291Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
#292Chocolate coated beverage creamer
#293Shelf-stable foodstuffs and methods for their preparation
#294Non-lauric, non-trans, non-temper fat compositions
#295Edible spread composition and packaged product
#296Tropicalizing agent, and methods for making and using the same
#297Monatin tabletop sweetener compositions and methods of making same
#298Method of making a sterile beverage of a roasted material
#299Granules and powders for instant drinks which are prepared using an extrusion cooking method
#300Novel plants and processes for obtaining them