3910 ⎘
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 Sucrose-free products
METHOD AND SYSTEM FOR TRANSFORMING ALTERNATIVE SWEETENERS INTO COTTON CANDY FORM
#2PACKAGED FOOD MIXTURE
#3PREFORMULATED PECTIN-BASED GUMMY PRECURSOR FOR MAKING STORAGE STABLE REDUCED SUGAR AND SUGAR-FREE PECTIN GUMMIES
#4VEGETABLE GUM-BASED SOFT JELLY CANDY AND PRODUCTION METHOD THEREFOR
#5CONFECTIONERY COMPOSITION WITH HIGH FIBRE
#6CHOCOLATE PRODUCT WITH HIGH FIBRE
#7LOW SUGAR, HIGH PROTEIN CONFECTION
#8Confectionery Food Products Having Net Nutritional Value
#9SOLUBLE FIBER LOZENGE
#10SUGARLESS POPPING CANDY AND PREPARATION METHOD THEREOF
#11CHEWABLE GEL COMPOSITIONS WITH EXTENDED ORAL RESIDENT TIME AND METHODS OF MAKING AND USING THEREOF
#12SUGAR-FREE CHEWY CONFECTIONERY AND METHOD OF MANUFACTURE
#13SACCHARIDE COMPOSITIONS HAVING SUCROSE-LIKE CHARACTERISTICS AND RELATED METHODS
#14A SWEETENER OR SWEETNESS ENHANCER COMPOSITION
#15Plant based ready to consume gel products with no added sugar and their use in delivery of agents
#16Soluble fiber lozenge
#17Low sugar, high protein confection
#18A COOLING PREPARATION
#19Low-sugar or sugar-free type pectin soft candy and preparation method thereof
#20ORAL COMPOSITIONS AND METHODS OF MANUFACTURE
#21Edible Oral Compositions Comprising Hops
#22CONFECTIONERY
#23FORMULATION FOR THE PRODUCTION OF SUGAR-FREE SUGAR COTTON
#24SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS
#25OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#26SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD
#27PREBIOTIC GUMMY FOOD PRODUCTS
#28Non-Cariogenic Jelly Confectionary
#29SOFT CANDY
#30FORMULATION FOR THE PRODUCTION OF COTTON CANDY WITHOUT SUCROSE
#31Use of 3-(3-hydroxy-4-methoxy-phenyl)-1-(2,4,6-trihydroxy-phenyl) propan-1-one
#32Nutritious sweeteners and methods of producing same
#33Rebaudioside E and food products sweetened with rebaudioside E
#34Sugar-free hard dragee
#35Chewy confection with reduced sugar
#36SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS
#37Method of preparation of chewy candies comprising crystalline allulose particles
#38Soluble fiber lozenge
#39Lozenge dosage form having a disintegrative tablet portion and a candy glass shell portion
#40Low carbohydrate sugar fondant
#41CONFECTIONS CONTAINING ALLULOSE
#42Recombinant production of steviol glycosides
#43System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
#44Recombinant production of steviol glycosides
#45Sweet taste receptor antagonist compositions
#46Breath freshening confectionery products and methods of making and using same
#47SUGAR FREE CONFECTIONERY; METHODS OF MAKING SAME; AND USE IN PREPARING MULTILAYERED CONFECTIONERY
#48Transparent and transluscent liquid filled candy; process of making thereof; sugar-free liquid edible composition; and use thereof
#49PROCESS FOR PREPARING A CONFECTIONERY, AND CONFECTIONERIES THUS OBTAINED
#50Xylitol containing comestible product
#51TRANSPARENT AND TRANSLUSCENT LIQUID FILLED CANDY; PROCESS OF MAKING THEREOF; SUGAR-FREE LIQUID EDIBLE COMPOSITION; AND USE THEREOF
#52Sweet taste receptor antagonist compositions
#53NON-CARIOGENIC JELLY CONFECTIONARY
#54Method for producing sweetener compositions and sweetener compositions
#55JELLY CONFECTION AND METHOD FOR PRODUCING SUCH A CONFECTIONERY PRODUCT
#56Remelted ingestible products
#57HIGH PROTEIN GUMMY PRODUCT AND PROCESS OF MAKING
#58Mixtures having improved cooling effect
#59Soluble fiber lozenge
#60Confectionery Composition, Method Therefor, and Associated Confectionery Articles
#61pH-adjusted sweetener
#62CONFECTIONERY PRODUCTS CONTAINING TEXTURING AGENTS
#63Sealed, Edible Film Packets and Methods of Making and Using Them
#64LARGE GLASSY BEADS
#65Boiled sugar sweet comprising non-fructosylated α-galactooligosaccharides
#66FLUIDIC FOOD COMPOSITION AND CONFECTIONARY
#67METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES
#68Jelly confectionery products having a stabilizer and a fiber blend
#69Sugar Free Fondant and Method for Preparing
#70System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
#71Remelted ingestible products
#72SOLIDIFIED SUGAR ALCOHOL MIXTURE
#73FAT FILLING WITH VEGETABLE FATS AND SWEETENERS
#74CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL
#75HARD AND CRUNCHY CONFECTIONARY COATING
#76COATED MULTI-REGION CONFECTIONERY AND METHODS OF MAKING THE SAME
#77SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING
#78LOZENGES OF ERYTHRITOL AND ISOMALT
#79Large glassy beads
#80Xylitol containing comestible product
#81Application of Antimicrobial and Glycemic Control Activities of Lo Han Kuo Fruit (Siraitia grosvenorii)
#82ERYTHRITOL-BASED HARD COATINGS
#83Low calorie composite sweetener as sugar alternative and methods for producing the same
#84Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery
#85Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#86SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF
#87REDUCED CALORIE SWEETENERS AND CONSUMABLE ITEMS
#88Compounds and method for reducing uric acid
#89MARSHMALLOW-LIKE AERATED CONFECTIONERY AND METHOD OF PREPARATION THEREOF
#90MICRONIZATION OF POLYOLS
#91Sweet confectionery products
#92DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION HAVING PRESELECTED TENSILE STRENGTH
#93FUNCTIONAL SUGAR REPLACEMENT
#94LICORICE LOLLIPOP THAT INHIBITS DENTAL CARIES FORMATION
#95Granulated sweetening composition
#96Candy composition with excellent sweetness and candy using the same
#97Coated products containing hydrogenated indigestible starch syrup as a binding agent
#98CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER
#99Dietary fiber delivery system
#100Candy and method for producing the same
#101Hard Caramels with Isomal Tulose
#102Anti-Atherogenic Composition
#103Organoleptically Improved, In Particular, Storage Stable Hard Candy
#104BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME
#105SUGAR FREE AERATED CONFECTION
#106COATED CHEWY CONFECTIONERY PRODUCT AND METHOD
#107Low carbohydrate sweetener
#108Film sweetening composition
#109Polyol coated food product
#110Large glassy beads
#111Sealed, edible film strip packets and methods of making and using them
#112Use of sweetener acids for the microbiological stabilization of foodstuffs, cosmetic products, consumer goods and pharmaceutical productions
#113Delivery system for two or more active components as part of an edible composition
#114Crystallization of polyol compositions, crystalline polyol composition product and use thereof
#115Delivery system for active components as part of an edible composition having preselected tensile strength
#116Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction
#117Delivery system for active components as part of an edible composition having preselected tensile strength
#118Edible product having discrete regions with different heats of solution
#119Methods for manufacturing coated confectionary products
#120Confection product containing urea
#121Sucralose-containing composition and edible products containing the composition
#122Coated food products containing hydrogenated indigestible starch syrup as a binding agent
#123Dietary fiber delivery system
#124Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
#125Delivery system for active components as part of an edible composition having preselected tensile strength
#126Dietary fiber delivery system
#127Dietary fiber delivery system