Patents-Review.com
ClassID:

3901 ⎘

A23G3/32 - CPC Classification

Classification description:

Sweetmeats; Confectionery; Marzipan; Coated or filled products Processes for preparing caramel or sugar colours

Recent Application in this class:
#1
20240215605
2024-07-04

FOOD PRODUCT

 #2
20230061484
2023-03-02

METHOD OF MAKING LOW-SUGAR CARAMELS

 #3
20230016707
2023-01-19

Cooked Caramel Compositions and Related Food Products

 #4
20220386657
2022-12-08

FOOD ITEM AND METHOD FOR MANUFACTURING SAME

 #5
20220159990
2022-05-26

Low 4-methylimidazole caramel color class IV production

 #6
20220095644
2022-03-31

Caramel, confection comprising the caramel and method of making the confection

 #7
20210282427
2021-09-16

Edible caramel color composition

 #8
20210235715
2021-08-05

Composition containing vegetable oil, caramel and phenolic compounds

 #9
20210195931
2021-07-01

COFFEE ADDITIVE USING BLACK GARLIC EXTRACT AND PREPARATION METHOD THEREOF

 #10
20200229459
2020-07-23

Caramel derived color with increased brightness

 #11
20200187521
2020-06-18

Food Composition and Methods of Making and Using the Same

 #12
20200154729
2020-05-21

Method for reducing low molecular weight species in caramel

 #13
20200068927
2020-03-05

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

 #14
20190328014
2019-10-31

Non-crystallisable D-allulose syrups

 #15
20190200639
2019-07-04

Short texture caramel

 #16
20190116830
2019-04-25

SWEETENER COMPOSITION AND CONSUMABLE COMPRISING A SWEETENER COMPOSITION

 #17
20190037875
2019-02-07

CRUMB CHOCOLATE FLAVOR COMPOSITIONS

 #18
20190000104
2019-01-03

Composition containing vegetable oil, caramel and phenolic compounds

 #19
20180055067
2018-03-01

Method for Producing Caramel Food Coloring

 #20
20180035689
2018-02-08

Method and Apparatus for Partitioning a Material

 #21
20170223994
2017-08-10

Sweetener Composition

 #22
20170172187
2017-06-22

ADSORPTION AND REMOVAL OF 4-METHYLIMIDAZOLE

 #23
20170135366
2017-05-18

Method for reducing low molecular weight species in caramel

 #24
20160353764
2016-12-08

Process of providing a cooked caramel slurry for coating

 #25
20160278400
2016-09-29

PROCESS OF PREPARING CARAMEL COLOR REPLACEMENT

 #26
20160205980
2016-07-21

Brown anthocyanin-containing colorant

 #27
20160165940
2016-06-16

Orange and red anthocyanin-containing colorants

 #28
20160128352
2016-05-12

Low 4-methylimidazole caramel color class IV production

 #29
20150359242
2015-12-17

REDUCED SUGAR CONFECTIONARIES

 #30
20140193545
2014-07-10

Caramel, confection comprising the caramel and method of making the confection

 #31
20130149419
2013-06-13

OIL MISCIBLE WATER SOLUBLE COLOR STABLE COMPOSITION AND PROCESS

 #32
20120294986
2012-11-22

Confectionery products with pea proteins

 #33
20110250338
2011-10-13

Adsorption Purification Of Caramel

 #34
20110244102
2011-10-06

Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate

 #35
20110195160
2011-08-11

Multiple Sweet

 #36
20100086648
2010-04-08

CARAMELS WITH HIGH CONTENT IN PREBIOTIC OLIGOSACCHARIDES, PROCEDURE OF PREPARATION AND USE

 #37
20100003383
2010-01-07

Method of preparing acid stable caramel

 #38
20090241784
2009-10-01

Marshmallow toasting apparatus and method

 #39
20070116817
2007-05-24

Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance

 #40
20070098877
2007-05-03

Hard caramels with supported colors

 #41
20070071850
2007-03-29

Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance

 #42
20060286212
2006-12-21

Low moisture, low water activity caramel, caramel composite products and process for preparation

 #43
20060204643
2006-09-14

Method of making whey protein compounds

 #44
20060188644
2006-08-24

Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels

 #45
20050037131
2005-02-17

Caramel mixture and method for manufacturing thereof