4036 ⎘
Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
ICE CREAM PRODUCTS WITH REDUCED SUGAR CONTENT AND ENHANCED RESISTANCE TO THERMAL CYCLES AND ICINESS
#2OIL AND/OR FAT FOR GLAZING CHOCOLATE
#3DEEP CLEANING CHEWING GUM
#4NOVEL FROZEN CONFECTION PRODUCT
#5IMPROVED SUGAR COATING PROCESS COMPRISING A HYDROLYZED AND FUNCTIONALIZED STARCH
#6METHOD AND APPARATUS FOR ALIGNING CAKE DISCS IN THE DECORATION OF A CONFECTION
#7FROZEN DESSERTS AND METHODS THEREOF
#8EMBEDDING OBJECTS IN CASTINGS
#9Cold dessert with gelatin-based component adapted for low temperature consumption
#10METHOD FOR PRODUCING A CONFECTIONERY PRODUCT HAVING A SUGAR-FREE COATING COVERING
#11METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE
#12Confectionery products with intense initial cooling and extended stability at a high humidity environment
#13Apparatus and method for post-extrusion filling and closure of an extrudate
#14SOFT ICE CREAM DISPENSER CONFIGURED FOR INJECTING DOUGHNUTS
#15NATURAL ENCAPSULATION FLAVOR PRODUCTS
#16Sugar-free hard dragee
#17SYSTEMS AND METHODS FOR MODIFIED CONFECTIONARY ITEMS
#18Cold dessert with gelatin-based component adapted for low-temperature consumption
#19Method for producing crunch/crisp frozen dessert confection
#20POPCORN POPPING MACHINES FOR DIFFERENT TYPES OF POPCORN KERNELS AND DIFFERENT POPPED POPCORN TYPES
#21LONG-LASTING SWEETENER FORMULATIONS
#22LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION
#23Filling head for filling a container with frozen confection
#24LONG-LASTING COOLING FORMULATIONS
#25A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#26Popcorn popping machines and methods for different types of popcorn kernels and different popped popcorn types
#27Confectionery composition and a method of manufacturing thereof
#28A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#29METHOD FOR THE PREPARATION OF A CHOCOLATE PRODUCT
#30CONFECTION DELIVERY APPARATUS
#31Confectionery composition comprising a fat system
#32Particles of aerated ice confection products for frozen ice drinks
#33COCOA POWDER COMPOSITIONS
#34POWDERED CHEWING GUM COMPOSITIONS, THE USE THEREOF AND A METHOD OF PREPARING SUCH COMPOSITIONS
#35Particles of aerated ice confection products for frozen ice drinks
#36PARTICULATE STRUCTURATION FOR IMPROVING THE DISSOLUTION KINETICS OF FOOD POWDERS
#37DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION HAVING PRESELECTED TENSILE STRENGTH
#38FORMATION OF SUGAR COATINGS
#39DUAL COATED CONFECTIONERY PRODUCT
#40Edible Composition as Moisture Barrier and Moisture Resistant Structure
#41Process For Making Foodstuff Products, and a Foodstuff Product Thus Made
#42Cultures Encapsulated With Chocolate Food Products Coated With Chocolate And Method Of Preparation
#43Gasified Food Products and Methods of Preparation Thereof
#44Sweetener Compositions with a Sweetness and Taste Profile Comparable to HFCS 55
#45Food product and method of preparation
#46Dissolving element
#47Reduced-fat flavored coating and methods of using same
#48Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
#49Coated fat-based confectionery products
#50Tropicalizing agent, and methods for making and using the same
#51Beverage precursor and process for manufacture thereof
#52Oxigen stable active containing compositions
#53Confections containing flavor delivery systems
#54Perimeter enhancement on edible products
#55Method for manufacturing confectionery, freeze drying method and freeze-dried confectionery
#56Method for preventing the transfer of water
#57Adherence of temperature-sensitive inclusions on edible lightweight cores
#58Sweetener compositions with a sweetness and taste profile comparable to HFCS 55
#59Food bar
#60Delivery system for two or more active components as part of an edible composition
#61Method for decorating edible substrates with pellet shaped candy pieces
#62Chocolate coated beverage creamer
#63Delivery system for active components as part of an edible composition having preselected tensile strength
#64Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction
#65Delivery system for active components as part of an edible composition having preselected tensile strength
#66Coated confectionery product
#67Process for manufacture of granular sugar ingredient for compressed confections having improved strength
#68Tropicalizing agent, and methods for making and using the same
#69Reduced-fat flavored coating and methods of using same
#70Delivery system for active components as part of an edible composition having preselected tensile strength
#71Mixtures of sucrose or high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure HFCS 55
#72Paintable gelatin substrates