3905 ⎘
Sweetmeats; Confectionery; Marzipan; Coated or filled products; Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
Sub-classes:COMPOSITIONS (III)
#2STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF
#3PRODUCTION METHOD FOR FLAVOR COMPOSITION
#4FOAMING MATERIAL
#5New Coolants, and Preparations Containing Same
#6ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER
#7CONFECTIONERY PRODUCT
#8COMPOSITIONS
#9CO-CRYSTAL OF CITRIC ACID AND GLYCINE AND USES THEREOF
#10STEVIA EXTRACTS
#11STEVIA EXTRACTS
#12SOFT CANDY AND METHOD FOR PRODUCING SOFT CANDY
#13SELF-COMPATIBLE STEVIA VARIETIES, BREEDING METHODS THEREFROM AND METHODS OF PREPARING NOVEL COMPOSITIONS USING SAID VARIETIES
#14Methods of preparing steviol glycosides and uses of the same
#15PARTICULATE COMPOSITION CONTAINING CO-CRYSTAL OF MALIC ACID AND ALKALI METAL HYDROGEN MALATE
#16ATROROSINS AS FOOD COLORS
#17A SAPOGENIN POLYETHYLENE GLYCOL ESTER COMPLEX OF FORMULA-I, A COMPOSITION, PROCESS OF PREPARATION, AND APPLICATIONS THEREOF
#18CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#19CANDY AND METHOD FOR MAKING
#20GLUCOSYL STEVIA COMPOSITIONS
#21Sweetener and flavor compositions, methods of making and methods of use thereof
#22Combo 12
#23HEAT RESISTANT CONFECTIONS
#24Enzymatic synthesis of soluble glucan fiber
#25composition
#26Methods of preparing steviol glycosides and uses of the same
#27PH controlled composition
#28extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#29Stevia extracts
#30GLUCOSYL STEVIA COMPOSITIONS
#31Sweetener and flavor compositions, methods of making and methods of use thereof
#32Gummies containing formulations with enhanced delivery matrix, and methods of making same
#33Compositions and methods for treating Crohn's Disease and related conditions and infections
#34Preserving baklava by mincing into truffle
#35EDIBLE CUP AND METHOD OF MAKING THE SAME
#36Consumables
#37GRANULATION OF A STEVIA SWEETENER
#38Sweetener and flavor compositions, methods of making and methods of use thereof
#39D-psicose-containing sweetener and foods and drinks and the like obtained by using same
#40OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#41Gummies containing formulations with enhanced delivery matrix, and methods of making same
#42GUMMY CONFECTIONERY COMPOSITION
#43Sweetener and flavor compositions, methods of making and methods of use thereof
#44AROMA COMPOSITION
#45METHOD FOR ACTIVATING ENERGY METABOLISM IN MUSCLE CELLS BY ADMINISTERING TO HUMAN BEINGS AT LEAST ONE ACTIVE SUBSTANCE COMPRISING METHOXYFLAVONE
#46PROCESS FOR MAKING A HONEY PRODUCT HAVING A LOW WATER CONTENT
#47Sweetener and flavor compositions, methods of making and methods of use thereof
#48Sweetener and flavor compositions, methods of making and methods of use thereof
#49Particulate acidulant composition comprising malic acid and lactic acid
#50Sweetener and flavor compositions, methods of making and methods of use thereof
#51Methods of preparing steviol glycosides and uses of the same
#52Cool-sensation imparter composition containing 2,2,6-trimethylcyclohexanecarboxylic acid derivative
#53AFFECTING ENJOYMENT OF FOOD
#54FOAMING MATERIAL
#55Edible print substrates and methods of making and using the same
#56Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#57Confectionery having grape-like mouthfeel
#58Use of physiological cooling active ingredients, and compositions comprising such active ingredients
#59OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS
#60FILLING COMPOSITIONS FOR FOOD PRODUCTS AND FOOD PRODUCTS CONTAINING THE COMPOSITIONS
#61Tasteful natural sweetener and flavor
#62PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF
#63Low-fat water-in-oil emulsion
#64Tasteful natural sweetener and flavor
#65Stevia extracts
#66CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#67Tasteful natural sweetener and flavor
#68Methylmenthol derivative and cool-sensation imparter composition containing same
#69Tasteful natural sweetener and flavor
#70Consumables
#71Triterpene-glycoside as sweetener or sweetener enhancer
#72Multicomponent gummy compositions with hard core
#73Enzymatic synthesis of soluble glucan fiber
#74NOVEL COMPOSITIONS FOR FLAVOR ENHANCEMENT
#75Sweetener and flavor compositions, methods of making and methods of use thereof
#76STEVIA COMPOSITION
#77Sweetener and flavor compositions, methods of making and methods of use thereof
#78DIETARY SUPPLEMENT COMPOSITIONS WITH ENHANCED DELIVERY MATRIX, GUMMIES, CHOCOLATES, ATOMIZERS AND POWDERS CONTAINING SAME, AND METHODS OF MAKING SAME
#79FRUITY FLAVORED COCOA PRODUCTS AND PROCESSES FOR PRODUCING SUCH COCOA PRODUCTS
#80METHOD FOR ACTIVATING ENERGY METABOLISM IN MUSCLE CELLS BY ADMINISTERING TO HUMAN BEINGS AT LEAST ONE ACTIVE SUBSTANCE COMPRISING METHOXYFLAVONE
#81Aerated food products
#82MODIFYING OR ENHANCING A FLAVOR OF FOOD AND BEVERAGE PRODUCTS
#83Rebaudioside E and food products sweetened with rebaudioside E
#84Compositions and methods for treating Crohn's disease and related conditions and infections
#85FOOD PRODUCTS
#86Oral composition
#87HOMOVANILLIC ACID ESTER FOR REDUCING OR INHIBITING FATTY ACID ABSORPTION IN THE SMALL INTESTINE
#88Consumables
#89Method of preparation of chewy candies comprising crystalline allulose particles
#90COOLING FORMULATIONS
#91Granulation of a Stevia sweetener
#92ENCAPSULATED SWEETENERS AND METHOD FOR PRODUCING SAME
#93Co-crystallized sweeteners
#94CONFECTIONERY FOR ORAL CARE APPLICATIONS
#95Peroxyhemiacetal profragrant and proflavor compounds
#96extract
#97Granulation of a stevia sweetener
#98FOAMING MATERIAL
#99Stevia extracts enriched in rebaudioside D, E, N and/or O and process for the preparation thereof
#100Physiological cooling compounds
#101OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS
#102Food And Beverage Products Containing 1,3-Propanediol And Methods Of Modifying Flavor Release Using 1,3-Propanediol
#103Fortified jelly confectionery
#104Use of physiological cooling active ingredients, and agents containing such active ingredients
#105Methods of preparing steviol glycosides and uses of the same
#106GUMMY CONFECTIONERY COMPOSITION
#107Self-compatible varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties
#108NEW COLOR FOR GUMS AND JELLIES
#109Production of soft confectionery by means of additive process with a nozzle and soft confectionery obtainable thereby
#110Confectionery composition and a method of manufacturing thereof
#111Oral pH and buffering capacity modifiers
#112Dual structure crunchy gum pellet
#113Pharmaceutical tablet for use in administering one or more pharmaceutically active ingredients
#114Confectionary resembling jewels
#115Recombinant production of steviol glycosides
#116High-coverage, low odor malodor counteractant compounds and methods of use
#117Stevia extracts
#118Compositions and methods for treating Crohn's disease and related conditions and infections
#119Natural compositions containing eggshell calcium, organic honey and lemon
#120Aerated confectionaries comprising shelf-stable active ingredients
#121Caffeinated gummies
#122Granulated starch salt substitute
#123PRODUCTS CONTAINING NOVEL FLAVOR COMPOSITION
#124Pharmaceutical tablet for use in administering nicotine
#125Water soluble lipophilic materials
#126Hard candy optics
#127Manufacturing method for ethanol aqueous solution
#128Enzymatic synthesis of soluble glucan fiber
#129Acidic solid oral compositions without erosive potential in saliva and method for determining erosive potential in saliva
#130ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER
#131Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same
#132Enzymatic synthesis of soluble glucan fiber
#133Heat resistant confections
#134Hydroxyflavanones as appetite stimulants
#135Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same
#136Recombinant production of steviol glycosides
#137Flavored Sleeve Assembly
#138Triterpene-glycosides as sweeteners or sweetener enhancers
#139Highly soluble stevia sweetener
#140Physiological cooling compounds
#141CANDY HOOKAH TIPS
#142Food and beverage products containing, 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol
#143Multicomponent gummy compositions with hard core
#144Multicomponent gummy compositions with soft core
#145Mixtures of matter
#146Chocolate product with cocoa particles as the emulsifying agent
#147(6Z)-non-6-enenitrile as a fragrance and flavor material
#148PROCESS FOR PROVIDING LUMINESCENCE IN OR FROM A FOOD PRODUCT
#149Deep eutectic solvents and flavour generation
#150Confectionery Product
#151Edible print substrates and methods of making and using the same
#152Derivatives of 2,2,6-trimethylcyclohexane-carboxylate
#153NUTRITIONAL SUPPLEMENTS
#154Gel-like composition having high ubiquinol content
#155METHOD OF PROMOTION OF DRYING OF RICE CONFECTIONARY DOUGH
#156Comestible containing finely ground demulcent
#157Wound healing accelerator
#158Sensation masking composition
#159Method for producing sweetener compositions and sweetener compositions
#160Substance mixtures
#161Methods for inhibiting advanced glycation end product production, inhibiting fibroblast apoptosis, and/or promoting human fibroblast-collagen grating formulation using cherry blossom and cherry leaf extract
#162Mixtures having improved cooling effect
#163Therapeutic combinations for treating Johne's disease
#164Dissolvable-chewable tablet
#165Use of physiological cooling active ingredients, and agents containing such active ingredients
#166Gelled confection with reduced sugar
#167New use for a compound of vanillin and ethyl vanillin in a food product
#168Confectionery product
#169ACTIVE INGREDIENT DELIVERY SYSTEM
#170Edible cup and method of making the same
#171COOLING COMPOSITION
#172Emulsion stabilization method
#173Process for manufacturing a sweetener and use thereof
#174Synthetic spilanthol and use thereof
#175Boiled sugar sweet comprising non-fructosylated α-galactooligosaccharides
#176Flavor-improving method
#177Acidic solid oral compositions without erosive potential in saliva and method for determining erosive potential in saliva
#178Honey product having a low water content
#179Chewable soft capsule shell and chewable soft capsule
#180Synergistic salivation agents
#181Proteoglycan-containing material
#182Process for making a honey product having a low water content
#183Use of defined cyclohexenones as agents for the superadditive enhancement of an olfactory impression and fragrance and/or flavor material composition
#184Taste-masking compositions, sweetener compositions and consumable product compositions containing the same
#185Highly soluble Stevia sweetener
#186Stevia composition
#187METHODS OF MAKING CENTER-IN-SHELL CHEWABLE COMPOSITIONS WITH FUNCTIONAL COMPONENTS
#188CONFECTION COMPOSITION
#189Sebum secretion-blocking composition, and food or beverage containing same
#190Food and beverage products containing 1,3-propanediol and methods of modifying flavor release using 1,3-propanediol
#191Solid, edible, chewable laxative composition
#192Process for producing red or purple cocoa-derived material
#193Food and beverage products containing 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol
#194Method for promoting synthesis of tissue collagen
#195Substituted cellulose acetates and uses thereof
#196Compositions
#197Sweetener Compositions, Methods of Making Same and Consumables Containing Same
#198Whipped cream product and method for making the same
#199SEBUM SECRETION-BLOCKING COMPOSITION, AND FOOD OR BEVERAGE CONTAINING SAME
#200ANTIMICROBIAL COMPOSITION
#201Food composition comprising glucosamine
#202CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
#203FILM COATED CONFECTIONERY PRODUCT
#204Granulation of a stevia sweetener
#205Active ingredient delivery system
#206Use of physiological cooling active ingredients, and agents containing such active ingredients
#207USE OF THIAZOLE COMPOUND IN FLAVOR APPLICATIONS
#2082-Methoxy-5-(Phenoxymethyl) Phenol
#209SALTINESS-IMPROVING AGENT FOR SALTY FOOD AND DRINK
#210Cream composition
#211DAIRY PRODUCT AND PROCESS
#212ORAL COMPOSITION FOR ALLEVIATING ROUGH SKIN
#213SOFT CANDY AND SOFT CANDY PRODUCTION METHOD
#214PROTEOGLYCAN-CONTAINING MATERIAL
#215TASTE MODIFIED HARD CONFECTIONERY COMPOSITIONS CONTAINING FUNCTIONAL INGREDIENTS
#216TINGLING AND SALIVATING COMPOSITIONS
#217Derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds
#218Soft dried marshmallow and method of preparation
#219WARMING COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR
#220SENSATE COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR
#221PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT
#222Food Additive Composition as an Agent for Reducing the Adhesion of Dental Biofilms in Sweetened Products
#223CHOCOLATE COMPOSITION
#224Food Grade Colouring Agent
#225Food composition comprising glucosamine
#226CONFECTIONERIES PROVIDING MOUTH-MOISTENING REFRESHMENT
#227HONEY PRODUCT HAVING A LOW WATER CONTENT
#228CHEWABLE SUPPLEMENT WITH LIVE MICROORGANISMS
#229COMPOSITIONS, ARTICLES AND METHODS FOR PREVENTING OR REDUCING TOBACCO-ASSOCIATED DAMAGE
#230Agent for alleviating vascular failure
#231HEALTH CHARACTERISTIC CHEWY OR GUMMY CANDY CONFECTION
#232Candy And Method Of Producing The Same
#233CYCLOHEXYL CARBAMATE COMPOUNDS AS ANTI-AGEING ACTIVES
#234SODA-POP FLAVORED COCOA BUTTER BASED CONFECTION
#235HEALTH CHARACTERISTIC DULCE DE LECHE CONFECTION COMPOSITIONS AND FLAVORED MILK
#236Thiol-containing fragrance and flavor materials
#237Low calorie composite sweetener as sugar alternative and methods for producing the same
#238ORAL PH AND BUFFERING CAPACITY MODIFIERS
#239Compositions comprising sweetness enhancers and methods of making them
#240Process for manufacturing a sweetener and use thereof
#241Menthylcarboxamides and their use as cooling agents
#242BAKED CONFECTIONERY
#243Functional Food Paste
#244CONFECTIONERY PRODUCTS PROVIDING AN INCREASED HYDRATION SENSATION
#245CONFECTIONERY WITH ENZYMATICALLY MANIPULATED TEXTURE
#246COOLING CONFECTIONERIES AND BEVERAGES
#247Compositions for removing stains from dental surfaces, and methods of making and using the same
#248DEODORIZING COMPOSITION USING PEROXIDASE UNDER NEUTRALITY
#249Reduced-odor thiol compositions
#250Production method of (2E,6Z,8E)-N-isobutyl-2,6,8-decatrienamide (spilanthol), and food or drink, fragrance or cosmetic, or pharmaceutical comprising the same
#251FOOD INGREDIENT HAVING MILK TASTE-ENHANCING ACTION, PRODUCTION METHOD THEREOF, METHOD OF ENHANCING MILK TASTE OF FOOD OR SEASONING AND MILK TASTE-ENHANCED MILK-BASED HARD CANDY
#252Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#253HEAT RESISTANT DELIVERY SYSTEM
#2541-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
#2551-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
#256SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF
#257METHOD FOR PREPARING BEVERAGES WITH FLAVOR ENHANCING CANDY FRAGMENTS
#258Use of Thiazoline Compounds in Flavor Applications
#259Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
#260Compounds and method for reducing uric acid
#261Confectionery product
#262Physiological coolants based on lactoyl esters of menthyl lactate
#263Process for preparing chewable honey without loss of its nutritional values and honey chew bar obtained through such process
#264Menthylcarboxamides and their use as cooling agents
#265Method of improving sweetness qualities of stevia extract
#266Fenugreek Flour for Incorporating Into Food Products
#267Process for manufacturing a sweetener and use thereof
#268Multi-Portion Intra-Oral Dosage Form With Organoleptic Properties
#269Chewable soft capsule having improved ingestion property and method for producing same
#270Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
#271Process for manufacturing a sweetener and use thereof
#272Alkyl-substituted tetrahydropyrans as flavoring substances
#273FOOD GRADE COLOURING AGENT
#274FOOD GRADE COLOURING AGENT
#275ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION
#276Sweetner and use
#277Synthetic spilanthol and use thereof
#278Compositions, articles and methods for preventing or reducing tobacco-associated damage
#279Sweetner and use
#280Confectionery product comprising low molecular weight polyvinyl acetate
#281Process for making red or purple cocoa material
#282Monoacetyldiacylglycerol Derivative for the Treatment of Sepsis
#283Flavoring substance-included cellulose
#284SENSATE-PLATED SANDING COMPOSITION AND PRODUCTS MADE THEREFROM
#285Process for manufacturing a sweetener and use thereof
#286Process for manufacturing a sweetener and use thereof
#287Process for manufacturing a sweetener and use thereof
#288Process for manufacturing a sweetener and use thereof
#289Process for manufacturing a sweetener and use thereof
#290Process for manufacturing a sweetener and use thereof
#291Process for manufacturing a sweetener and use thereof
#292Process for manufacturing a sweetener and use thereof
#293Process for manufacturing a sweetener and use thereof
#294Process for manufacturing a sweetener and use thereof
#295Process for manufacturing a sweetener and use thereof
#296Process for manufacturing a sweetener and use thereof
#297CONFECTIONERY PRODUCT
#298Sensation masking composition
#299Stable, tasty, and attractive gourmet culinary item based upon air-dried and genuine caviar and method of making
#300Use of diacetyl dimer as an aromatic and/or flavouring substance