4006 ⎘
Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
Edible Organic Baby Teether and Method of Manufacture Thereof
#2VEGAN CREAMS AND ICE CREAMS
#3METHODS OF COATING FROZEN FOOD PRODUCTS IN A CANDY COATING
#4PLANT-BASED FROZEN CONFECTION
#5PLANT-BASED FROZEN CONFECTION
#6METHODS OF COATING FROZEN FOOD PRODUCTS IN A CANDY COATING
#7FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#8ICE CREAM FORMULATIONS AND METHODS OF MAKING AND DISTRIBUTING ICE CREAM
#9FAT-BASED CONFECTION COMPOSITIONS COMPRISING CALCIUM CARBONATE
#10A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS
#11COLLOIDAL FOOD PRODUCTS COMPRISING FILAMENTOUS FUNGAL PARTICLES
#12NON-DAIRY PLANT ONLY FOOD PRODUCT
#13EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#14FUNCTIONALIZED, NON-DAIRY BASE MIXTURE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#15Method for preparing ice cream with good storage and transportation stability
#16CACAO BEAN-DERIVED COMPOSITION
#17CONCENTRATED PREMIX FOR A PLANT-BASED FROZEN CONFECTION
#18OIL/FAT FOR FROZEN DESSERT MIX
#19STABILIZED FROZEN DESSERTS
#20A Process for Fat Reduction in Frozen Dairy Products
#21OILY FOOD FOR FROZEN DESSERTS
#22DAIRY-ANALOGUE COMPOSITION
#23Emulsion and process for making same
#24COMPOSITION AND USE OF THE COMPOSITION AS AN EDIBLE COATING OR INSERTION FOR COLD OR FROZEN PRODUCTS
#25PLANT BASED SOFT SERVE FROZEN DESSERT COMPOSITION
#26FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#27COATING 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
#28Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#29DAIRY PRODUCTS AND PROCESSES
#30FROZEN CONFECTION
#31FROZEN CONFECTION
#32EMULSIONS
#33NON-DAIRY SOFT SERVE COMPOSITION
#34Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#35Plant-based frozen confection
#36FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#37OIL AND FAT COMPOSITION FOR FROZEN DESSERT AND CHOCOLATES FOR FROZEN DESSERT
#38ICE CREAM CONTAINING POLYUNSATURATED FATTY ACIDS
#39Frozen confection
#40SHELF STABLE HIGH PROTEIN POWDER COMPOSITION AND METHOD OF MAKING A FROZEN OR CHILLED HIGH PROTEIN CONFECTION
#41FROZEN CONFECTION
#42Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#43FROZEN CONFECTION
#44WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#45COCOA BUTTER COMPOSITION, AND PROCESS FOR OBTAINING SAME
#46Frozen confection and process of making
#47COMPOSITIONS AND METHODS FOR FROZEN CONFECTIONS
#48Pickering emulsion stabilized by cellulose nanocrystals from ginkgo seed shells and preparation method thereof
#49PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#50Porous particles for reducing sugar in food
#51FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#52HYDROCARBON / LIPID - CAROTENOID COMPLEXES
#53High stearic oilseed stearin fat and process for its preparation
#54Lactose-free ice cream
#55FROZEN CONFECTION COMPOSITION
#56Oily Confectionery
#57FROZEN CONFECTION COATING COMPOSITION WITH TWO STEP SOLIDIFICATION AND PROCESS FOR MANUFACTURING SAME
#58Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#59CACAO RAW MATERIAL-CONTAINING FROZEN DESSERT
#60Frozen confection sauce composition
#61FROZEN CONFECTION
#62Dairy gluten free no sugar added coconut milk frozen desert compositions and products
#63Low saturated fat dipping coating for frozen confection
#64LOW-CALORIE FROZEN CONFECTION
#65SWEETNESS AND/OR SALTINESS ENHANCING AGENT
#66ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#67Pet food including cannabidiolic acid
#68Frozen confection
#69Process for the production of sugar-free Ice Cream
#70LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION
#71NON-DAIRY FROZEN CONFECTION WITHOUT STABILIZERS
#72EMULSION AND PROCESS FOR MAKING SAME
#73COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME
#74Method of manufacturing a frozen confection with low SFA coating and product obtained
#75REDUCED-FAT FROZEN CONFECTION
#76VEGETABLE PROTEIN-BASED FROZEN CONFECTION
#77COMPOSITION FOR PREPARING A FROZEN CONFECTION
#78PULSE AND CEREAL PROTEIN FROZEN COMPOSITION
#79FROZEN CONFECTION
#80Emulsion for reduced fat food products
#81FROZEN AERATED CONFECTIONERY PRODUCT AND A METHOD FOR PREPARING SUCH A PRODUCT
#82WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#83FROZEN CONFECTION MANUFACTURE
#84Emulsion and process for making same
#85COMPOSITION FOR PREPARING A FROZEN CONFECTION
#86AERATED CONFECTION WITH INTERFACIALLY STABILISED AIR CELLS
#87COMPOSITION, METHOD, USE AND PRODUCT
#88Milk-based alternative product and method for producing the same
#89Frozen confection and process of making
#90Structured vegetable fat compositions, a process for obtaining same and use thereof
#91PROTEIN BASED FROZEN DESSERT USING ALTERNATIVE SUGARS AND METHODS OF MAKING THE SAME
#92LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPARATION
#93FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF
#94Processes for the preparation of phospholipid-enriched dairy products as neutraceuticals for the formulation of functional foods
#95LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT
#96NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES
#97Alcohol containing frozen dessert product
#98Oil/fat composition containing polyunsaturated fatty acid
#99Food Composition in Powder Form
#100FROZEN CONFECTIONARY PRODUCT
#101FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THERE OF
#102FAT-BASED CONFECTIONERY PRODUCTS
#103Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#104FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY
#105FROZEN CONFECTION PRODUCT
#106WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#107Oil/fat composition
#108Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#109STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT
#110Milk-based alternative product and method for producing the same
#111Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#112AERATED FROZEN PRODUCTS
#113STABLE DISPERSION OF STEROLS IN AQUEOUS SOLUTIONS COMPRISING AN OIL
#114Cream composition
#115CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
#116Alcohol containing frozen dessert product
#117Milk-based alternative product and method for producing the same
#118Shortening compositions and methods of making and using the same
#119Foodstuff
#120Method for preparing low-fat ice cream and a low-fat ice cream prepared by the method
#121MODIFICATION OF PARTICLE MORPHOLOGY TO IMPROVE PRODUCT FUNCTIONALITY
#122Composition Enriched in Diglyceride with Conjugated Linoleic Acid
#123Frozen food products, emulsifying systems, and related methods
#124Aerated frozen products
#125Frozen food products, emulsifying systems, and related methods
#126STABLE FOAM AND PROCESS FOR ITS MANUFACTURE
#127Surface-active material and its applications
#128MODIFIED SUGAR AND MODIFIED FAT FROZEN DESSERT
#129Blends Comprising a Substituted Fatty Acid or a Derivative Thereof
#130FUNCTIONAL SUGAR REPLACEMENT
#131ICE CREAM TYPE CONFECTIONERY PRODUCT AND PREPARATION PROCESS THEREFOR
#132Aerated food product and method of manufacturing such product
#133Cream Composition
#134HEALTHY AND NUTRITIOUS LOW CALORIE, LOW FAT FOODSTUFFS
#135Frozen Confections Fortified with Calcium
#136Phosphatidylserine enriched milk fractions for the formulation of functional foods
#137EMULSION FOOD INGREDIENT
#138Foodstuff
#139Stable whippable and whipped food products
#140Non-hydrogenated fat composition and its use
#141Modification of particle morphology to improve product functionality
#142Frozen aerated confection and its manufacturing process
#143Frozen aerated confections and methods for production thereof
#144Frozen aerated confections
#145Aerated compositions
#146Process for making frozen aerated confections
#147PROCESS FOR MANUFACTURING AERATED FROZEN CONFECTIONS
#148Ice confection
#149Aerated frozen confectionery Product
#150Frozen Aerated Product
#151Fat composition
#152Low Fat Frozen Confectionery Product
#153Frozen confections and method of manufacturing same
#154Composition enriched in diglyceride with conjugated linoleic acid
#155Ice cream having improved stability
#156Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes
#157Low fat frozen confectionery product
#158Stable aerated food products containing oil and cyclodextrin
#159Product
#160Phosphatidylserine enriched milk fractions for the formulation of functional foods
#161Aerated edible emulsion
#162Frozen aerated confections and methods for production thereof
#163Methods for production of frozen aerated confections
#164Frozen confection and process for manufacturing such
#165High oleic high stearic plants, seads and oils
#166Nutritional frozen dessert formulations and methods of manufacture
#167Ice creams comprising dietary fiber gel
#168Frozen confection
#169Ice creams comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#170Aerated compositions, process and apparatus for achieving such aerated compositions
#171Process for production of a frozen food product
#172Use of high oleic high stearic oils
#173Aerated frozen products
#174Immunogenic formulations comprising oil bodies
#175Low carbohydrate ice cream
#176Ice creams comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#177Ice confection and its manufacturing process
#178Composition comprising lactic acid esters of mono-and diglycerides of fatty acids, an emulsifier containing the same and its use
#179Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products
#180Functionalized non-dairy base and method for producing non-dairy analogs
#181Lactose-free ice cream