Patents-Review.com
ClassID:

4004 ⎘

A23G9/322 - CPC Classification

Classification description:

Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds Products for covering, coating, finishing, decorating

Recent Application in this class:
#1
20260090567
2026-04-02

All-Natural, Gluten-Free Frozen Almond Snack

 #2
20260076393
2026-03-19

METHODS OF COATING FROZEN FOOD PRODUCTS IN A CANDY COATING

 #3
20250380717
2025-12-18

METHODS OF COATING FROZEN FOOD PRODUCTS IN A CANDY COATING

 #4
20250212910
2025-07-03

FAT-BASED CONFECTION COMPOSITIONS COMPRISING CALCIUM CARBONATE

 #5
20250212909
2025-07-03

A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS

 #6
20250143346
2025-05-08

PASTRY FILLING FORMULATION AND PROCESS

 #7
20240298666
2024-09-12

OILY FOOD FOR FROZEN DESSERTS

 #8
20230413852
2023-12-28

COMPOSITION AND USE OF THE COMPOSITION AS AN EDIBLE COATING OR INSERTION FOR COLD OR FROZEN PRODUCTS

 #9
20230180786
2023-06-15

COATING MADE OF COOKIE DOUGH, PRODUCTION OF A COATING MADE OF COOKIE DOUGH, CONFECTIONARY COATED WITH COOKIE DOUGH, AND PROCESS OF MAKING CONFECTIONARY COATED WITH COOKIE DOUGH

 #10
20230165270
2023-06-01

Multi-Coated Frozen Dessert Bar

 #11
20230157330
2023-05-25

Anthocyanin-based colorant compositions and methods of use thereof

 #12
20220322697
2022-10-13

Confectionery Item

 #13
20220217993
2022-07-14

Production facility and method for control of weight of coating material on an ice cream product

 #14
20220192218
2022-06-23

Cold dessert with gelatin-based component adapted for low temperature consumption

 #15
20210337824
2021-11-04

Pastry filling formulation and process

 #16
20210337815
2021-11-04

Pastry filling formulation and process

 #17
20210315240
2021-10-14

ANTHOCYANIN-BASED COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

 #18
20210212336
2021-07-15

Aerated confectionery material

 #19
20200315208
2020-10-08

FROZEN CONFECTION COATING COMPOSITION WITH TWO STEP SOLIDIFICATION AND PROCESS FOR MANUFACTURING SAME

 #20
20200260756
2020-08-20

APPARATUS FOR DELIVERING FROZEN CONFECTION COMPRISING PARTICULATE MATERIAL

 #21
20200187523
2020-06-18

Process for filling a receptacle with frozen confection

 #22
20200178562
2020-06-11

FROZEN DESSERT AND METHOD OF MAKING AND PACKAGING THE SAME

 #23
20200045993
2020-02-13

Frozen confection sauce composition

 #24
20200032309
2020-01-30

Fiber-Containing Carbohydrate Composition

 #25
20200029585
2020-01-30

HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED

 #26
20190387769
2019-12-26

Low saturated fat dipping coating for frozen confection

 #27
20190357563
2019-11-28

A FROZEN CONFECTIONERY PRODUCT

 #28
20190274330
2019-09-12

Pearlescent pigment compositions and methods for making and using the same

 #29
20190230955
2019-08-01

Oily food for inhibiting migration of water in frozen confectionery

 #30
20190166876
2019-06-06

Cold dessert with gelatin-based component adapted for low-temperature consumption

 #31
20190166875
2019-06-06

COLD DESSERT WITH GELATIN-BASED INCLUSIONS ADAPTED FOR LOW-TEMPERATURE CONSUMPTION

 #32
20190150472
2019-05-23

Method for producing crunch/crisp frozen dessert confection

 #33
20180371514
2018-12-27

Fiber-containing carbohydrate composition

 #34
20180343889
2018-12-06

LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION

 #35
20180271115
2018-09-27

COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

 #36
20180263274
2018-09-20

Method of manufacturing a frozen confection with low SFA coating and product obtained

 #37
20180092378
2018-04-05

Composition for coating frozen confectionery and a process for manufacturing same

 #38
20180064127
2018-03-08

Aerated confectionery material

 #39
20180030489
2018-02-01

Fiber-containing carbohydrate composition

 #40
20170356021
2017-12-14

Fiber-containing carbohydrate composition

 #41
20170042183
2017-02-16

COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT

 #42
20160316784
2016-11-03

FAST PLASTICIZING COATING FOR FROZEN CONFECTION

 #43
20160316778
2016-11-03

LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT

 #44
20160309741
2016-10-27

FROZEN CONFECTIONERY PRODUCT WITH AN EASY PEELABLE GEL COATING AND A METHOD FOR MANUFACTURING SAME

 #45
20160309739
2016-10-27

ICE-CREAM WAFER COATING AND METHOD FOR THE MANUFACTURE THEREOF

 #46
20160227815
2016-08-11

Oily food for inhibiting migration of water in frozen confectionery

 #47
20160143312
2016-05-26

FAT-BASED CONFECTIONERY PRODUCTS

 #48
20160044935
2016-02-18

A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION

 #49
20150208705
2015-07-30

ANTHOCYANIN COLOURING COMPOSITION

 #50
20150181918
2015-07-02

Fiber-containing carbohydrate composition

 #51
20150086691
2015-03-26

Apparatus and process for preparing frozen confectionery products

 #52
20140255558
2014-09-11

Frozen confectionery product with a peelable gel coating and method for manufacturing same

 #53
20140099422
2014-04-10

Particles of aerated ice confection products for frozen ice drinks

 #54
20130101702
2013-04-25

Water-based coating for frozen confection

 #55
20120045499
2012-02-23

PEARLESCENT PIGMENT SURFACE TREATMENT FOR CONFECTIONERY

 #56
20110262599
2011-10-27

COATING COMPOSITION FOR FROZEN CONFECTIONS

 #57
20110217425
2011-09-08

COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT

 #58
20110027448
2011-02-03

Coffee or Mocha Flavored Additive for Bakery Purposes

 #59
20110027427
2011-02-03

Particles of aerated ice confection products for frozen ice drinks

 #60
20110008499
2011-01-13

Oil composition for coating

 #61
20100068369
2010-03-18

Process for preparing hypoallergenic and reduced fat foods

 #62
20090291170
2009-11-26

LOW-FAT FROZEN CONFECTIONERY COMPOSITION

 #63
20090285945
2009-11-19

COOK-STABLE ICE CREAM FILLINGS FOR USE IN CONSUMER HEATABLE PASTRY PRODUCTS

 #64
20090068317
2009-03-12

Ice Cream toppers

 #65
20090061059
2009-03-05

Method for moulding a food product

 #66
20080175977
2008-07-24

Fiber-containing carbohydrate composition

 #67
20080145493
2008-06-19

PEARLESCENT PIGMENT COMPOSITIONS AND METHODS FOR MAKING AND USING THE SAME

 #68
20080131564
2008-06-05

COMPOUND COATING WITH REDUCED SATURATED FATTY ACID LEVELS

 #69
20070286940
2007-12-13

Fat composition

 #70
20070269559
2007-11-22

EDIBLE, COLORABLE FROZEN NOVELTY, AND METHOD FOR COLORING

 #71
20070237861
2007-10-11

Method for Making and Using Sugar On snow and Product Resulting Therefrom

 #72
20070160722
2007-07-12

Reduced-fat flavored coating and methods of using same

 #73
20070071851
2007-03-29

Printing on Edible Substrates

 #74
20070014904
2007-01-18

Process for preparing hypoallergenic and reduced fat foods

 #75
20060286218
2006-12-21

Substantially soluble display medium

 #76
20060182872
2006-08-17

High protein foodstuff

 #77
20060182871
2006-08-17

High protein foodstuff

 #78
20050157148
2005-07-21

Printing on edible substrates

 #79
20050118311
2005-06-02

Reduced-fat flavored coating and methods of using same

 #80
20050095349
2005-05-05

High protein foodstuff

 #81
20050095348
2005-05-05

High protein foodstuff