3903 ⎘
Sweetmeats; Confectionery; Marzipan; Coated or filled products; Sweetmeats, confectionery or marzipan; Processes for the preparation thereof Products for covering, coating, finishing, decorating
TITANIUM DIOXIDE REPLACEMENT IN HARD PANNED CONFECTIONERY USING STARCH DERIVATIVES
#2Confectionary with Improved Opacity
#3DUAL-SPRAY REDUCED SUGAR COATING SYSTEM AND METHOD
#4WHOLE GRAIN SYRUPS AND FLOURS
#5Method for Binding Particulates to a Snack Base
#6EDIBLE INK FORMULATIONS INCLUDING CALCIUM CARBONATE
#7STARCH BASED WHITENING AND OPACIFYING AGENTS AND USES THEREOF
#8EDIBLE PRIMER LAYER
#9Method for Binding Particulates to a Snack Base
#10SYSTEM, PROCESS, AND COMPOSITION FOR FLAVORING SNACK FOOD
#11PASTRY FILLING FORMULATION AND PROCESS
#12CREAMY PRODUCT, PIPING TOOL, AND METHOD FOR PRODUCING CREAMY PRODUCT
#13Frosting system
#14MILK FAT REPLACER FOR CHOCOLATE OR CHOCOLATE-LIKE PRODUCTS
#15Reverse Water Migration Glaze for Baked Goods
#16Confectionary with Improved Opacity
#17System and method for coating soft and sticky food cores
#18EDIBLE COATING COMPOSITION AND METHOD FOR MAKING AND PRODUCING THE SAME
#19POWDERED WHIPPING AGENT PROVIDING ENHANCED WHIPPED FOOD TEXTURE
#20A FOOD GLAZE COATING COMPOSITION
#21PARTICULATE COMPOSITION CONTAINING CO-CRYSTAL OF MALIC ACID AND ALKALI METAL HYDROGEN MALATE
#22CANDY WITH VISUAL EFFECTS AND PRODUCTION METHODS THEREOF
#23WAFFLE CONE CHOCOLATE COATER AND COATING METHOD
#24DUAL-SPRAY REDUCED SUGAR COATING SYSTEM AND METHOD
#25EDIBLE INK FORMULATIONS INCLUDING SCALENOHEDRAL CALCIUM CARBONATE PARTICLES
#26Anthocyanin-based colorant compositions and methods of use thereof
#27System and method for coating soft and sticky food cores
#28Cooked Caramel Compositions and Related Food Products
#29Process of stabilizing and spraying a foam to mimic the appearance of frosting
#30Edible confectionery ink composition for 3D-printing
#31FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES
#32NOVEL COATED BULKING AGENT PARTICLES
#33Bran based ingredient for foodstuffs
#34DOUGHNUT PACKAGING ASSEMBLY
#35METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE
#36STICKER KIT FOR MAKING CUSTOMIZED PARTY WARE AND METHODS OF MAKING AND USING THE SAME
#37FROZEN CONFECTIONERY COMPRISING A COATING COMPOSITION AND PROCESS FOR PRODUCING THE COATING COMPOSITION
#38Confectionery composition comprising bran-like material
#39NUTRITIONAL SUPPLEMENT TO EASE SIDE EFFECTS OF CANCER TREATMENT THERAPIES
#40Candy coated with apple wax
#41Pastry filling formulation and process
#42Pastry filling formulation and process
#43ANTHOCYANIN-BASED COLORANT COMPOSITIONS AND METHODS OF USE THEREOF
#44Edible caramel color composition
#45Edible ink formulations including calcium carbonate
#46TITANIUM FREE OPACIFYING COMPOSITIONS
#47EDIBLE CONFECTIONERY COATINGS INCLUDING CALCIUM CARBONATE
#48Aerated confectionery material
#49Preserving baklava by mincing into truffle
#50FAST SETTING EDIBLE GLUE
#51MULTI-TEXTURED LAYERED FOOD PRODUCTS AND METHODS OF MAKING TO MAINTAIN TEXTURE WITHOUT THE USE OF A BARRIER
#52Kit and Method for Making a Smash Cake
#53ROYAL ICING PREMIX COMPOSITION
#54EDIBLE FLOATING BALLOON CONFECTION
#55CANDY WITH HOLDER FOR SMOKING ARTICLE
#56Sugar-reduced food cream composition using native pea starch
#57Coating for iced or glazed frozen food products
#58CANDY FIGURE WITH INTERCHANGEABLE ELEMENTS
#59WHOLE GRAIN SYRUPS AND FLOURS
#60Edible Granules with Varied Flavors and Their Preparation Methods
#61EDIBLE COMPOSITION
#62Confectionery item for applying an edible temporary tattoo to a person's tongue and method of producing the confectionery item
#63Effect pigments
#64Particulate acidulant composition comprising malic acid and lactic acid
#65Gum arabic replacements in: 1) panning, confections, adhesion & coatings; 2) edible films and flavor encapsulation; and 3) lithography
#66Bran based ingredient for foodstuffs
#67COMPOSITION OR POWDER MIXTURE FOR PREPARING DECORATIVE SUGAR PASTE (FONDANT, SLIM FONDANT ORNAMENTS, FLOWERS, ELASTIC PASTE, ETC) FOR CAKE ICING AND SIMILARS AND DECORATIVE SUGAR PASTE OBTAINING METHOD
#68Sweetened food product and methods of preparation
#69Edible print substrates and methods of making and using the same
#70Reduced sugar composition
#71EDIBLE WATER-BASED FOOD GRADE ADHESIVE
#72Coating composition and method of making and using the same
#73Printing on Multi-Layered, Hollow, Chocolate Figures
#74Bloom resistant frozen bakery products
#75SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY
#76Combination confectionery product assembly
#77Filled Hollow Body Consisting of Sucrose, Glucose Syrup and Fruit Fibers
#78Dual-textured confectionery; and methods of making the same
#79EDIBLE INK FORMULATIONS INCLUDING CALCIUM CARBONATE
#80Film coating composition and methods of making and using the same
#81Probiotic confection and lipid compositions
#82Glazed baked snack food products and glaze for same
#83Pearlescent pigment compositions and methods for making and using the same
#84Dual-spray reduced sugar coating system and method
#85Process of stabilizing and spraying a foam to mimic the appearance of frosting
#86Sugar-free hard dragee
#87FONDANT HAVING A NONCRYSTALLINE PHASE COMPRISING ISOMALTULOSE AND SUCROSE
#88Base emulsion for the preparation of icings, fillings and toppings
#89SYSTEMS AND METHODS FOR MODIFIED CONFECTIONARY ITEMS
#90Confectionery composition comprising bran-like material
#91Method for producing crunch/crisp frozen dessert confection
#92Gum Arabic Replacements In: (1) Panning, Confections, Adhesion & Coatings; (2) Edible Films and Flavor Encapsulation; and (3) Lithography
#93Hookah Mouthpiece System
#94ERECTING GINGERBREAD STRUCTURES USING CLIPS ASSISTING TO CONNECT ADJACENT GINGERBREAD COMPONENTS
#95PAINT BY CANDY MOSAIC AND KIT
#96CANDY IN ORIGINAL PACKAGE
#97NEW NATURAL COLOR FOR EDIBLE COATINGS
#98Process for producing a confectionery product
#99Low carbohydrate sugar fondant
#100EMULSION AND PROCESS FOR MAKING SAME
#101Edible composition
#102EDIBLE BUILDING SYSTEMS AND METHODS OF USING
#103Partially neutralized polycarboxylic acids for acid-sanding
#104FLAVORED HOOKAH MOUTHPIECE ACCESSORY
#105Method of making fondant
#106Coating for iced or glazed frozen food products
#107Method of making glazed baked snack food products and glaze for same
#108TRANSPARENT HARD COATINGS STABLE UNDER ENVIRONMENTAL CONDITIONS
#109Aerated confectionery material
#110NEW RED COLOR FOR EDIBLE COATINGS
#111NEW COLOR FOR EDIBLE COATINGS
#112Fortified snack foods and methods of fortification
#113Method for printing on multi-layered, hollow, chocolate figures
#114Film coating composition and methods of making and using the same
#115EDIBLE FAT COMPOSITION
#116Edible compositions and methods
#117High-moisture-content gummi candy
#118Probiotic confection and lipid compositions
#119Reduced sugar pre-sweetened breakfast cereals comprising tri- and tetra saccharides and methods of preparation
#120Low density frostings and methods
#121FOOD-GRADE TONER
#122Cake Decorating Kit
#123COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION
#124Moisture-resistant edible food coating and method for applying the same
#125Colorant compositions and methods of use thereof
#126Edible adhesive sprinkle sideliner for cake decoration
#127Yogurt topping
#128COATING FOR EDIBLE CORES; SYSTEM AND PROCESS OF COATING; AND COATED PRODUCTS PREPARED THEREFROM
#129Process of providing a cooked caramel slurry for coating
#130SYNTHETIC EGG
#131HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
#132LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT
#133Sweet food product made from dry fruit
#134Glazed Baked Snack Food Products and Glaze for Same
#135Glazed baked snack food products and glaze for same
#136Decorating system for edible items
#137PROCESS FOR PROVIDING LUMINESCENCE IN OR FROM A FOOD PRODUCT
#138Probiotic confection and lipid compositions
#139Probiotic confection and lipid compositions
#140Probiotic confection and lipid compositions
#141Edible print substrates and methods of making and using the same
#142Orange and red anthocyanin-containing colorants
#143COLORED WAX COMPOSITIONS
#144Coating composition based on coloring foodstuffs
#145Hard panned coating and confection comprising the same
#146PROCESS FOR PREPARING A CONFECTIONERY, AND CONFECTIONERIES THUS OBTAINED
#147INKJET PRINTING WITH EDIBLE INK
#148NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS
#149Confectionery coatings comprising sucrose esters
#150CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF
#151Caramel precursors with specific thickening characteristics
#152STABILIZATION OF NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS AND PRODUCTS MADE
#153COATING COMPOSITIONS FOR CONSUMABLE ARTICLES
#154Sweetened food product and method of preparation
#155Fondant having a non-crystalline phase comprising isomaltulose and sucrose
#156Low density frostings and methods
#157Low density frostings and methods
#158Edible composition
#159Icing composition comprising mannitol particles for bakery products
#160ANTHOCYANIN COLOURING COMPOSITION
#161Bloom resistant frozen bakery products
#162Process for producing a confectionery product
#163Multi-purpose kettles for producing caramel corn
#164DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME
#165Oils, Shortenings, and Compositions Thereof
#166ICING OR COATING COMPOSITION
#167COATING COMPOSITIONS FOR CONSUMABLE ARTICLES
#168Interlinking Candy Pieces
#169Isomaltulose in fondants
#170Anhydrous Mix for a Food Product Coating
#171MULTI-REGION CONFECTIONERY
#172CONFECTIONERY COMPOSITION AND ARTICLE
#173Yogurt topping
#174Water-based coating for frozen confection
#175Coated food product and methods
#176Sweetened food product and methods of preparation
#177FROSTING SYSTEMS AND RELATED METHODS AND DISPLAY UNITS
#178PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS
#179Method for binding particulates to a snack base
#180Omega-3 Fatty Acid Enriched Shortenings and Nut Butters
#181Ready-to-eat cereal with reduced sugar coating
#182ALLERGEN-FREE COMPOSITIONS
#183EDIBLE COMPOSITION
#184PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION
#185PEARLESCENT PIGMENT SURFACE TREATMENT FOR CONFECTIONERY
#186COATED CONFECTIONERY AND CHEWING GUM COMPOSITIONS AND METHODS FOR MAKING THEM
#187ERYTHRITOL-BASED HARD COATINGS
#188NON-DAIRY, NON-SOY WHIPPABLE FOOD PRODUCT WITH FRUIT JUICE AND METHOD OF MAKING
#189Film coating composition and methods of making and using the same
#190COATING COMPOSITION FOR FROZEN CONFECTIONS
#191Probiotic confection and lipid compositions
#192Coating for iced or glazed frozen food products
#193COATED CONFECTIONERY PRODUCT
#194FAT BLOOM INHIBITING FOOD COMPOSITIONS AND METHODS
#195Yogurt topping
#196POWDERED CHEWING GUM COMPOSITIONS, THE USE THEREOF AND A METHOD OF PREPARING SUCH COMPOSITIONS
#197Film coating composition from solid powder hydrophobic compounds
#198Coffee or Mocha Flavored Additive for Bakery Purposes
#199CHOCOLATE AND PEANUT BUTTER SLURRY TOPICAL COATING FOR SNACK PRODUCTS
#200Process for producing a confectionery product
#201Isomaltulose coated comestibles and processes for their preparation
#202RICE STARCH IN SUGAR FREE COATINGS
#203Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate
#204Glyceride composition for use as coating fat
#205COATED CONFECTIONERY PRODUCTS
#206COATING COMPOSITION FOR BAKERY FOOD PRODUCTS AND BAKERY FOOD PRODUCTS USING THE SAME
#207Frozen Sheeted Icing Formulation
#208METHOD OF ADORNING FOODSTUFF
#209FLOATING BEVERAGE TOPPING
#210REDUCED SUGAR PRE-SWEETENED BREAKFAST CEREALS COMPRISING TRI- AND TETRA SACCHARIDES AND METHODS OF PREPARATION
#211Coating of Confectionery and Tablets
#212SENSATE-PLATED SANDING COMPOSITION AND PRODUCTS MADE THEREFROM
#213LOW CALORIE SWEETENER COMPOSITIONS
#214OVER-COATED PRODUCT INCLUDING TABLETED CENTER AND MEDICAMENT
#215HIGH FIBER COMPOUND COATING FOR FOOD PRODUCTS
#216Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
#217PROTEIN-CONTAINING FOOD PRODUCT AND COATING FOR A FOOD PRODUCT AND METHOD OF MAKING SAME
#218Blends Comprising a Substituted Fatty Acid or a Derivative Thereof
#219GUM ARABIC REPLACEMENTS IN: (1) PANNING, CONFECTIONS, ADHESION & COATINGS; (2) EDIBLE FILMS AND FLAVOR ENCAPSULATION; AND (3) LITHOGRAPHY
#220FOOD-GRADE TONER
#221LOW-FAT FROZEN CONFECTIONERY COMPOSITION
#222CUPCAKE TOPPERS
#223EDIBLE PANEL FOR BUILDING A SELF INTERLOCKING MODEL AND SELF INTERLOCKING MODEL KIT COMPRISING THE EDIBLE PANEL
#224Novel cookie icing, and methods of making and using same
#225FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION
#226COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION
#227COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION
#228CONFECTIONS WITH CHEWY, SOUR AND CREAMY ATTRIBUTES, AND METHODS TO MAKE AND USE THE SAME
#229Hot melt inks
#230Protein-Containing Food Product and Coating for a Food Product and Method of Making Same
#231PARTICULATE COATING PROCESSING
#232Coated products containing hydrogenated indigestible starch syrup as a binding agent
#233FORMATION OF SUGAR COATINGS
#234DUAL COATED CONFECTIONERY PRODUCT
#235Shortenings and methods of making and using thereof
#236COATING COMPOSITIONS FOR DOUGH-BASED GOODS INCLUDING DOUGHNUTS AND OTHER PRODUCTS
#237MOISTURE BARRIER COMPOSITION FOR BISCUITS
#238COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
#239Ice Cream toppers
#240Film coating compositions based on tribasic calcium phosphate
#241Stable whippable and whipped food products
#242CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER
#243Non-hydrogenated fat composition and its use
#244Food grade colored fluids for printing on edible substrates
#245Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation
#246Buffered coated nicotine containing products
#247Printing on comestible products
#248Process for Obtaining a Soft White Milk-Based Coating and Coating So Obtained
#249Ingestible or nutritional liquid ink composition for ink jet printing
#250PEARLESCENT PIGMENT COMPOSITIONS AND METHODS FOR MAKING AND USING THE SAME
#251Food-compatible laser-imageable coatings
#252Protein-Containing Food Product and Coating for a Food Product and Method of Making Same
#253SUGAR COATINGS AND METHODS THEREFOR
#254Pan Coating Process
#255CONFECTINERY PRODUCTS HAVING TEA
#256Edible Food Container And Method Of Making Same
#257Fat composition
#258COATING COMPOSITIONS, CONFECTIONERY AND CHEWING GUM COMPOSITIONS AND METHODS
#259COATING COMPOSITIONS, CONFECTIONERY AND CHEWING GUM COMPOSITIONS AND METHODS
#260REDUCED-CALORIE ICING COMPOSITIONS COMPRISING INULIN
#261Confections Containing a Blend of Physiological Cooling Agents
#262Partially neutralized polycarboxylic acids for acid-sanding
#263CONFECTIONERY COMPOSITIONS USING NANOMATERIALS
#264Reduced-fat flavored coating and methods of using same
#265COATED CHEWY CONFECTIONERY PRODUCT AND METHOD
#266Composition for the surface treatment of foods
#267Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof
#268Edible Moisture Barrier for Food Products
#269REDUCED SWEETNESS CONFECTIONARY COMPOSITIONS AND COATED/FILLED FOOD PRODUCTS
#270Film-forming starchy composition
#271Protein-containing food product and coating for a food product and method of making same
#272Emulsions for confectionery applications
#273Multicolor image optimization on edible colored products
#274Oxigen stable active containing compositions
#275Protein isolate compositions and uses thereof
#276Confectionery composition for decorating
#277Method for providing coated product
#278Perimeter enhancement on edible products
#279Sugar alcohol sanded confectionary and process for making same
#280Ink jet printing system
#281Confectionary product employing a syrupless coating of powderized edible polyols with negative heat of solution
#282Method of adorning foodstuff
#283Adherence of temperature-sensitive inclusions on edible lightweight cores
#284Pan coating process
#285METHODS FOR MANUFACTURING COATED CONFECTIONERY PRODUCTS
#286Pregelatinized chemically modified resistant starch products and uses thereof
#287High protein foodstuff
#288High protein foodstuff
#289Low-trans for confectionery fat compositions
#290Non-perishable plant-derived decorative items and methods for making same
#291Limit dextrin-based syrups and confectionery products including same
#292Continuous coating of gum materials
#293Water dispersible compositions containing natural hydrophilic water-insoluble pigments, methods of preparing same and their use
#294Snack having a soft edible layer and method of making
#295Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same
#296Sealed, edible film strip packets and methods of making and using them
#297Method of adorning foodstuff
#298High gloss film coating and stable solution therefor
#299Bakeable icing
#300Novel porous film-forming granules, process for their preparation and application in the film coating of tablets and sweets