3917 ⎘
Sweetmeats; Confectionery; Marzipan; Coated or filled products; Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure Aerated, foamed, cellular or porous products
AERATED CONFECTIONERY
#2AERATED CONFECTIONERY
#3FOAMING MATERIAL
#4SYSTEM AND METHOD FOR MAKING SMORES-LIKE CONFECTION
#5Color-Changing Food Product and Method of Making a Color-Changing Food Product
#6EGG-FREE MERINGUE COMPOSITION
#7A NATURAL, PLANT BASE CONFECTIONARY AND METHOD FOR THE PRODUCTION THEREOF
#8AERATED FAT-BASED CONFECTIONARY MATERIAL
#9LOW WATER ACTIVITY MARSHMALLOW
#10Method of removing tissue from food product
#11METHOD OF PRODUCING GAS HYDRATES, SLURRY COMPRISING GAS HYDRATES, USES OF GAS HYDRATES AND POROUS POWDERS OBTAINED BY SAID METHOD
#12COMPOSITION FOR PREPARING COTTON CANDY, A METHOD FOR PREPARING THE COMPOSITION, USE OF THE COMPOSITION FOR THE PREPARATION OF COTTON CANDY, COTTON CANDY SO OBTAINED, AND METHOD FOR MANUFACTURING COTTON CANDY
#13AERATED FOOD PRODUCTS AND PROCESSES OF PREPARATION THEREOF
#14NON-FROZEN COATED AERATED CONFECTIONERY
#15Aerated Food Products and Methods for Making Aerated Food Products
#16Cotton candy truffles and methods of coating cotton candy with chocolate
#17L-THEANINE FORMULATION
#18LAVER FRIED SNACK IN THREE-DIMENSIONAL SHAPE AND PREPARATION METHOD THEREFOR
#19Aerated confectionery material
#20Aerated sweet edible product and a method of manufacturing the same
#21SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD
#22Multi-gas pressurized housing apparatus and method of manufacture thereof
#23FOAMING MATERIAL
#24Gelatin-free aerated confectionery products and methods for preparing the same
#25Dried, Toasted Marbits and Method of Preparing the Same
#26Method of removing tissue from food product
#27Glycerin- and protein-based foam candy products with probiotic bacteria
#28Nutritious sweeteners and methods of producing same
#29Aerated food products
#30FOAM COMPRISING SOLUBLE RAPESEED PROTEIN ISOLATE
#31Confectionery production
#32EFFERVESCENT CANDY MATERIAL, A PROCESS FOR ITS PREPARATION AND PRODUCTS MADE THEREFROM
#33Base emulsion for the preparation of icings, fillings and toppings
#34ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#35Apparatus and method for aeration of a food product
#36FOAMING MATERIAL
#37GLYCERIN-BASED GUMMY CANDY AND FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA
#38Aerated Confections Containing Nonhydrated Starch and Methods of Preparation
#39Aerated confectionery material
#40Process and facility for producing a powdered porous product
#41System and method for making campfire marshmallow candy
#42AERATED CONFECTION WITH INTERFACIALLY STABILISED AIR CELLS
#43Aerated confectionaries comprising shelf-stable active ingredients
#44Shelf-stable foam-like confectionaries comprising erythritol and active ingredients
#45CONFECTIONERY PRODUCTION
#46AERATED CONFECTION AND PROCESS FOR MAKING
#47System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
#48Method for manufacturing baked chocolate
#49Yogurt topping
#50HIGHLY STABLE AERATED OIL-IN-WATER EMULSION
#51PRODUCTION METHOD FOR SOFT CANDY
#52Process for preparing concentrated foaming compositions sweetened with honey and such compositions
#53Food products with shells that are dissolved or melted to release ingredients and form heated beverages
#54Powder composition for an aerated food product
#55MARSHMALLOW TREAT AND METHODS FOR FORMING A MARSHMALLOW TREAT
#56MARSHMALLOW CANDY
#57MERINGUE COMPOSITION AND METHODS OF PREPARATION
#58Manufacturing method and apparatus for popping candy
#59DRY FOAM CONFECTIONERY PRODUCT
#60CHEWY CONFECTIONERY PRODUCT
#61FOAMING AGENT FOR USE IN FOOD COMPOSITIONS
#62Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products
#63FOOD PRODUCT AND METHOD OF MAKING SAME
#64Confectionary products and their manufacture
#65Confectionery composition comprising a fat system
#66AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY
#67Method for manufacturing an aerated confectionery shell
#68CHEWY CONFECTIONERY PRODUCT
#69SOFT CANDY AND PRODUCTION METHOD FOR SOFT CANDY
#70STABILIZED AERATED CONFECTION CONTAINING HYDROPHOBIN
#71AERATED NOUGAT FOOD PRODUCT
#72Methods of making cheese products including artificial eyes
#73Emulsion whippable at room-temperature
#74System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load
#75METHOD FOR PRODUCING AERATED FOOD PRODUCTS
#76Yogurt topping
#77SURFACE TREATMENT FOR GASIFIED CONSUMABLE MATERIALS
#78Complex Confectionery Products
#79COTTON CANDY AND MANUFACTURING METHOD THEREOF
#80Manufacturing method and apparatus for popping candy
#81IMPREGNATED FOOD
#82COMPOSITION FOR ORAL CAVITY, CHEWING GUM AND ORAL REFRESHING CANDY
#83PARTICULATE FROZEN YOGURT-BASED PRODUCT
#84Confectionery Composition
#85CONFECTIONERY PRODUCT
#86Soft dried marshmallow and method of preparation
#87Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
#88CONFECTIONERY PRODUCT
#89Apparatus and method for producing aerated confectionery masses
#90CONFECTIONERY AND METHODS OF PRODUCTION THEREOF
#91SUGAR MICRO/NANOFOAMS
#92Yogurt topping
#93Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby
#94FOAMED CANDY
#95Aqueous foams, food products and a method of producing same
#96MARSHMALLOW-LIKE AERATED CONFECTIONERY AND METHOD OF PREPARATION THEREOF
#97MARSHMALLOW-TYPE AERATED CONFECTIONERY AND METHOD OF PREPARATION
#98AERATED CENTREFILLED CONFECTIONERY COMPOSITION
#99METHOD FOR FOAMING FOOD BY USING NITROUS OXIDE AS FOAMING AGENT
#100Uniformly abrasive confectionery product and process therefor
#101Confectionery product
#102Foaming Agents Comprising Hydrophobin
#103CONFECTIONERY PRODUCT
#104AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM
#105Apparatus and method for producing aerated confectionery masses
#106Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof
#107PROTEIN ENCAPSULATED PARTICLES
#108Fried Food Product
#109LOW DENSITY STABLE WHIPPED FROSTING
#110SUGAR FREE AND SUGAR REDUCED AERATED CONFECTIONS AND METHODS OF PREPARATION
#111MODIFIED EDIBLE SUBSTRATES SUITABLE FOR PRINTING
#112Process for preparing an aerated food product comprising protein and fiber
#113COAXIAL MULTI-COMPONENT ROASTABLE FOOD ITEM
#114Aerated confections containing nonhydrated starch and methods of preparation
#115High Protein Caramel Flavored Confection
#116Stable whippable and whipped food products
#117EDIBLE FOAMED COMPOSITION
#118Method for producing a confectionery product
#119Apparatus for depositing a confectionery mass, and method of producing a confectionery product
#120AERATED CONFECTIONARY FOAM MARBIT FLAKE
#121Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof
#122Process for Production of Soybean Puff
#123Method of making stuffed marshmallows
#124Process for Producing an Aerated Granulated Foodstuff, and Corresponding Product and Device
#125Filled confectionary product and process
#126CONFECTIONERY COMPOSITIONS INCLUDING AN ELASTOMERIC COMPONENT AND A SACCHARIDE COMPONENT
#127Aerated Confection Containing Particulate Material And Method Of Making Same
#128Particulate frozen food product
#129Stable Protein-free whippable food product
#130Food product and method of preparation
#131SINTERED POWDER CONFECTION
#132FOOD PRODUCT AND PROCESS THEREFOR
#133Aerated food product and a process for preparing the same
#134SUGAR FREE AERATED CONFECTION
#135Nut brittle making method
#136Multi-modality flavored chewing gum compositions
#137Adherence of temperature-sensitive inclusions on edible lightweight cores
#138Marshmallow containing a soft textured chocolate center
#139Confectionery product, process and assembly for producing said product
#140Aerated chocolate with microbubbles for improved stability
#141Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex
#142Dual textured swirled confections
#143Effervescent drink product and method of creation
#144Aerated confections and methods for preparing the same
#145Marshmallow, beverage topped with marshmallows, and frozen dessert with marshmallows
#146Process for manufacture of aerated confections with dry blend of sugar and gelatin
#147Caramel mixture and method for manufacturing thereof
#148Soft dried marshmallow and method of preparation
#149Method of making multi-textured confectionery pieces
#150Confections that rise and fall in a carbonated beverage and methods and equipment for production thereof