PACKAGED FOOD MIXTURE

AERATED CONFECTIONERY

AERATED CONFECTIONERY

Method of Making an Edible Filling

Aerated Fat Emulsion

NOVEL COATED BULKING AGENT PARTICLES

Filling for a bakery or chocolate product

MULTILAYER EDIBLE PRODUCTS COMPRISING A BARRIER LAYER

Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier

Filling for a bakery or chocolate product

COMPOSITION 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

PASTE-LIKE OILY FOODSTUFF

ADVANCED ENCAPSULATION PROCESS FOR CONTROLLED RELEASE OF ACTIVE INGREDIENTS FROM A CHEWING GUM

Base emulsion for the preparation of icings, fillings and toppings

Emulsified oils and blends

Emulsified oils and blends

Partially neutralized polycarboxylic acids for acid-sanding

DENTAL PRODUCT, USE OF A DENTAL PRODUCT AND METHODS OF USE OF A DENTAL PRODUCT

Shelf-stable foam-like confectionaries comprising erythritol and active ingredients

Filling for a bakery or chocolate product

Methods and systems for production of low water activity fillings

Structured vegetable fat compositions, a process for obtaining same and use thereof

CORN BASED FOOD COMPOSITION

Sweet food product made from dry fruit

Chocolate product with cocoa particles as the emulsifying agent

Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier

Stand-up fudge kit

Depositing device

Multilayer microencapsulated probiotic bacteria

Emulsion stabilization method

Food compositions comprising organogels

REMELTABLE HARD CANDY WITH IMPROVED FILLING

Aerated fat-based confectionery

Dry Powdered Comestibles

Non-dairy, non-soy whippable food product and method of making

Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same

CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL

REDUCED FAT, HIGH MOISTURE READY TO EAT DESSERT

FOOD COMPOSITIONS COMPRISING ORGANOGELS

Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof

FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD

Process for making enzyme-resistant starch for reduced-calorie flour replacer

NON-DAIRY, NON-SOY WHIPPABLE FOOD PRODUCT WITH FRUIT JUICE AND METHOD OF MAKING

NOVELTY CANDY DISPENSER 2

Non-dairy, non-soy whippable food product and method of making

Microcrystalline cellulose compositions

Particles of collagen material and process for the preparation

Low and no trans fat confections

Canola Protein Isolate Functionality I

Food emulsion

Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

Aqueous foams, food products and a method of producing same

Use of trans-pellitorin as flavor substance

DIRECT COMPRESSIBLE DEXTROSE

MICRONIZATION OF POLYOLS

Confectionery compositions

ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION

Pharmaceutical composition for topical application

FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS

LOW CALORIE SWEETENER COMPOSITIONS

Blends Comprising a Substituted Fatty Acid or a Derivative Thereof

DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION HAVING PRESELECTED TENSILE STRENGTH

Powdered Dairy Additive and Mixture Designed for Use in a Vending Machine and Vended Consumable Beverage Made Therewith

FUNCTIONAL SUGAR REPLACEMENT

Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof

Base material for producing food and fodder

LOW CALORIC DENSITY AERATED CONFECTIONS AND METHODS OF PREPARATION

FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION

Process for making enzyme-resistant starch for reduced-calorie flour replacer

Microcrystalline cellulose compositions

Canola Protein Isolate Functionality I

LOW-CALORIE, NO LAXATION BULKING SYSTEM

Pourable dessert liquid product

Method for producing a powder containing xylitol crystal particles with another polyol

PACKAGING FOR ELIMINATING OFF-ODORS

Use of Cocoa Butter in Culinary Preparations

Enzymatic process to produce highly functional soy protein from crude soy material

Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof

Bars and Confectioneries Containing Cocoa Solids Having A High Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for Their Preparation

Cream Filler Composition and Method for Preparing

LOW-CALORIE, NO LAXATION BULKING SYSTEM

Integrated process for the preparation of a food product based on homemade ice-cream and/or "semifreddo" combined with drinks

Center-fill confectionery and chewing gum compositions containing suspended saccharide particles

Lipid preparation for enhancing mineral absorption

Sweetener Compositions with a Sweetness and Taste Profile Comparable to HFCS 55

Food product and method of preparation

Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof

Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof

Functional Sugar Replacement

Combination candy pop and flavored dip

Partially neutralized polycarboxylic acids for acid-sanding

Human breast milk lipid mimetic as a dietary supplement

Depositing device

DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME

Agarobiose-containing composition

Fat compositions

Process for preparing solidified maltitol and its use in food and pharma products

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

Edible Moisture Barrier for Food Products

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

Confectionery with high milk protein content, high dry milk mass and low denaturation level of the whey proteins and a method for the production thereof

Sugar alcohol composition for tableting

Confectionery composition for decorating

WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN

Use of divanillin as a flavouring agent

Process for the preparation of confectionery products containing floral material

Highly soluble nutritional compositions containing calcium

Flavor ingredients for cooling preparations

High-amylose starch

Method for preparing a gellable starch product

Process for producing sugars and acids-rich juice and phytochemical-rich juice

Method of inhibiting water content variation of composition and use thereof

Low-trans for confectionery fat compositions

Use of d-tagatose for improving aroma taste

Use of isomalt (mixture of 1,6 gps and 1,1 gpm) as a prebiotic for the production of a medicament used for the treatment of intestinal diseases, among other things

Sweetener compositions with a sweetness and taste profile comparable to HFCS 55

Method of deflavoring soy-derived materials for use in dough-based and baked products

Method of deflavoring soy-derived materials confectionary type products

Trans-fatty acid free shortening

Manufacture of ice cream

Microcrystalline cellulose compositions

Pharmaceutical composition for topical application

Use of sweetener acids for the microbiological stabilization of foodstuffs, cosmetic products, consumer goods and pharmaceutical productions

Low and no trans fat confections

Food bar

Stabilized non-sour dairy base materials and methods for preparation

Delivery system for two or more active components as part of an edible composition

High oleic high stearic plants, seads and oils

Shelf-stable acidified food compositions and methods for their preparation

Toy with dissolving external features that reveal skeletal features

Galactosyl isomalt, method for production and use thereof

Marshmallow-type adhesive food composition, and method for manufacturing same

Stabilizer-free stabilized coffee aroma

Method for preparing consumable vending machine beverage

Canola protein isolate functionality I

Chocolate coated beverage creamer

Condensed palatinose and method for producing the same

Gelatin substitute product and uses in food preparation

Delivery system for active components as part of an edible composition having preselected tensile strength

Delivery system for active components as part of an edible composition having preselected tensile strength

Use of tagatose in laxatives

Process for manufacture of granular sugar ingredient for compressed confections having improved strength

Marshmallow, beverage topped with marshmallows, and frozen dessert with marshmallows

Low-trans fats for confectionery and bakery fat compositions

Use of high oleic high stearic oils

Non-lauric, non-trans, non-temper fat compositions

Oil/fat powder

Delivery system for active components as part of an edible composition having preselected tensile strength

Immunogenic formulations comprising oil bodies

Method of preparing soy-containing confectionary type products

Novel plants and processes for obtaining them

Oily cake excellent in heat-resistant shape retention and process for producing the same

Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof

Conjugated dienamides, methods of production thereof, compositions containing same and uses thereof

Powder composition

Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation

Canola protein isolate functionality II

Reducing bar hardness via repositioning of micronutrients within a matrix

Caramel mixture and method for manufacturing thereof

Alternative agent with vitamin D-like activity and an improving agent for intestinal function

Composition comprising lactic acid esters of mono-and diglycerides of fatty acids, an emulsifier containing the same and its use

Mixtures of sucrose or high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure HFCS 55

α-Isomaltosyltransferase, process for producing the same and use thereof

Menthyl half acid ester derivatives, processes for preparing same, and uses thereof for their cooling/refreshing effect in consumable materials

Intestinal mineral absorption capacity improver