3907 ⎘
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 containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
Sub-classes:SOFT GUMMY
#2CHEWABLE GEL COMPOSITIONS WITH EXTENDED ORAL RESIDENT TIME AND METHODS OF MAKING AND USING THEREOF
#3SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS
#4CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#5A COOLING PREPARATION
#6High moisture edible compositions and methods of preparation thereof
#7Gummies containing formulations with enhanced delivery matrix, and methods of making same
#8Compositions and methods for treating Crohn's Disease and related conditions and infections
#9GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION
#10Gummies containing formulations with enhanced delivery matrix, and methods of making same
#11Systems And Methods For Manufacturing Cannabis Edibles, And Resulting Edible Products
#12PECTIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF
#13GELATIN GUMMY COMPOSTION AND METHODS OF MAKING AND USING THEREOF
#14CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE
#15DIETARY SUPPLEMENT COMPOSITIONS WITH ENHANCED DELIVERY MATRIX, GUMMIES, CHOCOLATES, ATOMIZERS AND POWDERS CONTAINING SAME, AND METHODS OF MAKING SAME
#16Compositions and methods for treating Crohn's disease and related conditions and infections
#17HIGH MOISTURE EDIBLE COMPOSITIONS AND METHODS OF PREPARATION THEREOF
#18Shelf stable, high moisture fruit confections produced from secondary fruit products
#19Synergistic antibacterial effects of magnolia bark extract and L-arginine, N--lauroyl ethyl ester on plaque biofilm
#20Physiological cooling compounds
#21Fortified jelly confectionery
#22Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis
#23Confectionary resembling jewels
#24Sexual function improving composition containing as active ingredient exopolysaccharide produced by means of ceriporia lacerata
#25Natural compositions containing eggshell calcium, organic honey and lemon
#26Aerated confectionaries comprising shelf-stable active ingredients
#27Sublingual antidepressant lozenge
#28Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same
#29GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION
#30FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF
#31Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same
#32Physiological cooling compounds
#33ORAL COMPOSITION AND CONFECTION
#34NUTRITIONAL SUPPLEMENTS
#35Gel-like composition having high ubiquinol content
#36CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF
#37Chewable composition for oral administration and process for preparing thereof
#38MODIFIED POLYPHENOLS AND MODIFIED POLYPHENOL COMPOSITIONS
#39Medicated Hard Candy Product For Treating Esophageal Inflammation And A Method Using The Same
#40Gummy compositions for nutritional supplementation
#41SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION
#42METHODS FOR THE TREATMENT OF THROAT DISCOMFORT
#43CONFECTION COMPOSITION
#44FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF
#45Compositions
#46Confectionery product containing active and/or reactive components and methods of productions thereof
#47SURFACE TREATMENT FOR GASIFIED CONSUMABLE MATERIALS
#48CONFECTIONERY PRODUCT CONTAINING ACTIVE INGREDIENTS
#49SUGAR-FREE CHEWABLE SUPPLEMENT
#50Application of Antimicrobial and Glycemic Control Activities of Lo Han Kuo Fruit (Siraitia grosvenorii)
#51COMPOSITIONS AND METHODS FOR THE TREATMENT OF THROAT DISCOMFORT
#52PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT
#53Container Based Food Enclosing Items of Value
#54COOLING CONFECTIONERIES AND BEVERAGES
#55MULTI-REGION CONFECTIONERY
#56Method and compositions for preserving wine
#57METHODS AND COMPOSITIONS OF SPHINGOLIPID FOR PREVENTING AND TREATING MICROBIAL INFECTIONS
#58DEODORIZING COMPOSITION UNDER WEAK ACIDITY
#59Probiotic spore-forming lactic acid bacteria of strain KCTC 11493BP
#60USE OF CATIONIC SURFACTANTS FOR THE PROTECTION AGANST TOOTH EROSION
#61Meal Replacement and Appetite Control/ Diet System
#62ORGANIC CHEWABLE SUPPLEMENT
#63Monoacetyldiacylglycerol Derivative for the Treatment of Sepsis
#64MULTI PORTION INTRA-ORAL DOSAGE FORM AND USE THEREOF
#65Insulin resistance improving agent
#66CARAMELS WITH HIGH CONTENT IN PREBIOTIC OLIGOSACCHARIDES, PROCEDURE OF PREPARATION AND USE
#67Compressed
#68METHOD AND COMPOSITIONS FOR PRESERVING WINE
#69METHOD AND COMPOSITIONS FOR ADMINISTERING RESVERATROL AND PTEROSTILBENE
#70Compositions containing a stain removing complex, and methods of making and using the same
#71COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM
#72Confectionery Composition Comprising A Xanthine Derivative And Low Fructose
#73Monoacetyldiacylglycerol derivative for the treatment of sepsis
#74Confectionery Composition Including an Elastomeric Component and a Cooked Saccharide Component
#75Confectionery composition including an elastomeric component, a cooked saccharine component, and a functional ingredient
#76Confectionery composition including an elastomeric component, a cooked saccharide component, and a modified release component
#77Confection product containing urea
#78Enhanced confectionery