4007 ⎘
Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
Edible Organic Baby Teether and Method of Manufacture Thereof
#2MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#3FROZEN DESSERT COMPOSITIONS COMPRISING ALLULOSE AND LOW-SUGAR SYRUP/SOLIDS
#4SWEETENER COMPOSITION, FOOD PRODUCT, METHOD FOR PRODUCING A GOOD PRODUCT AND USE OF SUPRAMOLECULAR ASSEMBLIES
#5PLANT-BASED FROZEN CONFECTION
#6PLANT-BASED FROZEN CONFECTION
#7FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#8METHOD FOR PREPARING A HEAT-MODIFIED STARCH
#9ICE CREAM FORMULATIONS AND METHODS OF MAKING AND DISTRIBUTING ICE CREAM
#10A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS
#11COMPOSITION FOR PREPARING ICE CREAM AND METHOD OF PREPARING THE SAME
#12COLLOIDAL FOOD PRODUCTS COMPRISING FILAMENTOUS FUNGAL PARTICLES
#13RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS
#14PASTRY FILLING FORMULATION AND PROCESS
#15NON-DAIRY PLANT ONLY FOOD PRODUCT
#16EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#17FUNCTIONALIZED, NON-DAIRY BASE MIXTURE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#18Method for preparing ice cream with good storage and transportation stability
#19CONCENTRATED PREMIX FOR A PLANT-BASED FROZEN CONFECTION
#20SENSORY MODIFIERS FOR REDUCED SUGAR COCOA COMPOSITIONS
#21FROZEN DESSERT COMPOSITION
#22STABILIZED STARCH
#23OILY FOOD FOR FROZEN DESSERTS
#24RAPESEED PROTEIN COMPOSITION
#25FROZEN DESSERT
#26FREEZING POINT MODULATION
#27FROZEN FOOD PRODUCT, NATURAL STABILIZER, FROZEN FOOD PRODUCTION METHOD AND THE SIEVE SYSTEM
#28INSOLUBLE SACCHARIDE-COMPRISING COMPOSITIONS AND RELATED METHODS
#29HIGH-PURITY STEVIOL GLYCOSIDES
#30MODIFICATION OF STEVIOL GLYCOSIDES BY GLUCOSYLTRANSFERASE ENZYMES
#31MOUTHFEEL MODULATION IN REDUCED AND SUGAR-FREE BEVERAGES USING A BLEND OF PECTIN AND XANTHAN GUM
#32Extruded Gelling Products and Methods for Making Extruded Gelling Products
#33COMPOSITION AND USE OF THE COMPOSITION AS AN EDIBLE COATING OR INSERTION FOR COLD OR FROZEN PRODUCTS
#34MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#35Methods of preparing steviol glycosides and uses of the same
#36PLANT BASED SOFT SERVE FROZEN DESSERT COMPOSITION
#37STARCH COMPOSITION FOR FOOD PRODUCTS AND METHOD FOR PRODUCING SAID STARCH COMPOSITION
#38Methods and Compositions for Weight Management and for Improving Glycemic Control
#39PECTIN-CONTAINING PLANT FIBER COMPOSITION FOR PLANT-BASED ICE CREAM
#40Versatile Culinary Formulation
#41FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#42LOW OSMOLALITY ORAL REHYDRATION SLUSH COMPOSITION
#43FROZEN DESSERT COMPOSITIONS COMPRISING ALLULOSE AND LOW-SUGAR SYRUP/SOLIDS
#44METHOD OF MAKING A FROZEN CREAM PRODUCT CONTAINING ALCOHOL
#45DAIRY PRODUCTS AND PROCESSES
#46FROZEN CONFECTION
#47FAT FREE, NON-DAIRY SOFT SERVE COMPOSITIONS
#48Sweetening composition and method of making and using same
#49Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients
#50NON-DAIRY SOFT SERVE COMPOSITION
#51Low sugar multiphase foodstuffs
#52FROZEN CONFECTION
#53Plant-based frozen confection
#54Bulk sugar replacer
#55FOAMED FROZEN FOOD PRODUCTS
#56FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#57SYSTEM AND METHOD OF MANUFACTURING SHELF-STABLE GELATO
#58METHOD FOR PREPARING A HEAT-MODIFIED STARCH
#59Method for producing sweetener compositions and sweetener compositions
#60HIGH-PURITY STEVIOL GLYCOSIDES
#61Frozen confection
#62SHELF STABLE HIGH PROTEIN POWDER COMPOSITION AND METHOD OF MAKING A FROZEN OR CHILLED HIGH PROTEIN CONFECTION
#63Methods of preparing steviol glycosides and uses of the same
#64FROZEN CONFECTION
#65Composition comprising allulose as active ingredient for skin whitening
#66Method of producing fermented non-dairy frozen confectionery
#67FROZEN CONFECTION
#68Food structure-strengthening agent, food material containing structure-strengthening agent, food prepared by hardening food material, and method for improving taste and physical properties of food
#69Extruded Gelling Food Products, Extruded Gelling Food Product Ingredients, and Methods for Making Extruded Gelling Food Products and Extruded Food Product Ingredients
#70Pastry filling formulation and process
#71Pastry filling formulation and process
#72Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
#73FOOD PRODUCT
#74COMPOSITIONS AND METHODS FOR FROZEN CONFECTIONS
#75Bulk sugar replacer
#76Method of producing frozen confection with protein agglomeration and delayed sucrose addition
#77Carbonated Frozen Dessert
#78PACKAGED FROZEN CONFECTION
#79MIXED SACCHARIDE COMPOSITION COMPRISING MALTOOLIGOSACCHARIDE
#80Consumables
#81GUM ARABIC/CHITOSAN COACERVATE SYSTEM
#82Porous particles for reducing sugar in food
#83FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#84LIQUID FUNCTIONALLY IMPROVED ISOMALT
#85FROZEN DESSERT COMPOSITION
#86Method for producing sweetener compositions and sweetener compositions
#87Lactose-free ice cream
#88FROZEN CONFECTION COMPOSITION
#89Methods of preparing steviol glycosides and uses of the same
#90FROZEN DESSERT AND METHOD OF MAKING AND PACKAGING THE SAME
#91Saccharide polycondensate, method for producing the same, and application therefor
#92Frozen confectionery easy to loosen and method for producing the same
#93Frozen confection sauce composition
#94Fiber-Containing Carbohydrate Composition
#95Consumables
#96Dairy gluten free no sugar added coconut milk frozen desert compositions and products
#97FOOD PRODUCT AND METHOD OF MAKING SAID FOOD PRODUCT
#98A FROZEN CONFECTIONERY PRODUCT
#99Non-crystallisable D-allulose syrups
#100HIGH-PURITY STEVIOL GLYCOSIDES
#101Use of a combination of white dextrins and hydroxypropyl phosphate crosslinked starches as a fat substitute
#102LOW-CALORIE FROZEN CONFECTION
#103Beverages Containing Rare Sugars
#104Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
#105STABILIZATION OF FROZEN AERATED CONFECTION
#106ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL
#107Consumables
#108Frozen confection
#109MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS
#110System comprising a pump attached to a tank casing for mixing a fluid
#111Fiber-containing carbohydrate composition
#112Food and Beverage Products Comprising Low Calorie, Low Glycemic Index (GI), and Sustained Energy Release Sugar Composition
#113Process for the production of sugar-free Ice Cream
#114Stabilized starch
#115Amorphous porous particles for reducing sugar in food
#116METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE
#117NON-DAIRY FROZEN CONFECTION WITHOUT STABILIZERS
#118STABILIZED FROZEN DESSERT COMPOSITION
#119METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#120Consumables
#121REDUCED-FAT FROZEN CONFECTION
#122COMPOSITION FOR PREPARING A FROZEN CONFECTION
#123Non-dairy high-density kosher frozen dessert product and process therefor
#124PRE-MIX COMPOSITIONS FOR THE MANUFACTURE OF SOFT SERVE PRODUCTS
#125FROZEN CONFECTION
#126Composition for coating frozen confectionery and a process for manufacturing same
#127FROZEN AERATED CONFECTIONERY PRODUCT AND A METHOD FOR PREPARING SUCH A PRODUCT
#128Methods of preparing steviol glycosides and uses of the same
#129Beta-hexosyl-transferases and uses thereof
#130Fiber-containing carbohydrate composition
#131EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS
#132STABILIZER COMPOSITION FOR FOOD AND BEVERAGE PRODUCTS
#133Fiber-containing carbohydrate composition
#134SUBSTITUTION SYSTEMS, FROZEN DESSERT COMPOSITIONS, AND METHODS OF MANUFACTURING
#135COMPOSITION FOR PREPARING A FROZEN CONFECTION
#136Carbohydrate compositions
#137Frozen Tea Treat with Non-Synthetic Ingredients and Method of Making the Same
#138ICE CREAM INCORPORATING ALCOHOL
#139Granulated starch salt substitute
#140Sweetener Composition
#141Method of Making a Dessert
#142ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER
#143HIGH-PURITY STEVIOL GLYCOSIDES
#144Method for manufacturing a frozen confection
#145LIQUID COMPOSITION FOR FROZEN CONFECTION, METHODS OF PRODUCTION AND PREPARATION
#146SUGAR REPLACEMENT COMPOSITION
#147REDUCED SUGAR FROZEN CONFECTION COMPOSITION
#148FROZEN BEVERAGE
#149FOOD AND BEVERAGE PRODUCTS COMPRISING ALLULOSE (PSICOSE)
#150Alcohol containing frozen dessert product
#151A METHOD OF PRODUCING AN AERATED DAIRY PRODUCT AND AN AERATED DAIRY PRODUCT
#152Food Composition in Powder Form
#153STEVIOL GLYCOSIDES
#154GLUCOMANNAN TO BE ADDED TO FOOD AND DRINK AND FOOD AND DRINK INCLUDING THE SAME
#155STABILIZER COMPOSITION FOR FOOD AND BEVERAGE PRODUCTS
#156Carbohydrate compositions
#157SHELF-STABLE ICE CREAM AND ICE CREAM MIX AND PROCESS FOR MAKING SAME WITH AGAVE NECTAR
#158A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION
#159Beta-hexosyl-transferases and uses thereof
#160NATURAL TEXTURE MODIFIER DELIVERING BODY AND SWEETNESS TO FROZEN CONFECTION PRODUCTS
#161Dried composition and food product containing the same
#162STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT
#163Fiber-containing carbohydrate composition
#164High-purity steviol glycosides
#165COMPOSITION FOR THE PREPARATION OF HOMEMADE FROZEN CONFECTIONS
#166Aerated frozen confectionary product
#167Method for making ice cream with a low sugar content comprising prebiotics partly or totally fermented by probiotics
#168Process for Making and Using Cellulose-Containing Seaweed Residue and Products Made Therefrom
#169Process for producing shaped frozen confections
#170Frozen confectionery product with a peelable gel coating and method for manufacturing same
#171Non-soluble, substantially white granulated salt substitute
#172Particles of aerated ice confection products for frozen ice drinks
#173Stabilized masticated frozen dessert
#174Bite-sized ices composed of natural ingredients and method for processing and apparatus for packaging the same
#175Frozen confectionary products comprising hydrolyzed whole grain
#176Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute
#177Frozen confectionery product with a natural stabiliser
#178ICE CONFECTION COMPRISING GELATIN
#179SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING
#180Low Fat Whippable Emulsions With Dietary Fibers
#181Food product containing starch gel, starch granule, production method and use thereof
#182PARTICULATE FROZEN SORBET PRODUCT
#183LIQUID FORMULATION CONTAINING PROTEIN AND LAMBDA CARRAGEENAN FROM HALYMENIALES
#184Alcohol containing frozen dessert product
#185Composition for improving taste of high-intensity sweetener and application thereof
#186METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#187LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE
#188FROZEN PELLETS MADE WITH JUICE
#189Soluble oat or barley flour and method of making utilizing a continuous cooker
#190Dairy product compositions using highly refined cellulosic fiber ingredients
#191Stable frozen aerated products manufactured by low-temperature extrusion technology
#192Low calorie composite sweetener as sugar alternative and methods for producing the same
#193Method for preparing low-fat ice cream and a low-fat ice cream prepared by the method
#194MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
#195COMPOSITIONS COMPRISING FENUGREEK HYDROCOLLOIDS
#196Water-dispersible compositions for food applications
#197High-purity rebaudioside D and low-calorie ice cream containing the same
#198Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
#199Particles of aerated ice confection products for frozen ice drinks
#200PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
#201Non-digestible hydroxypropyl starch hydrolysate, method for production thereof and food and beverage
#202Aqueous foams, food products and a method of producing same
#203Edible compositions for lowering cholesterol
#204NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS
#205MILK REPLACER
#206Frozen dessert product
#207Natural stabiliser system for frozen dessert
#208ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION
#209Sweetner and use
#210FROZEN AERATED FOOD PRODUCT COMPRISING SURFACE-ACTIVE FIBRES
#211Consumables
#212Sweetner and use
#213REDUCED SUGAR ICE CONFECTION
#214Stabilized masticated frozen dessert
#215Soluble oat or barley flour and method of making utilizing a continuous cooker
#216Frozen confection
#217Alcohol based frozen dessert product
#218MODIFIED SUGAR AND MODIFIED FAT FROZEN DESSERT
#219NUTRITIONALLY BALANCED FROZEN DESSERT
#220ICE CREAM TYPE CONFECTIONERY PRODUCT AND PREPARATION PROCESS THEREFOR
#221PROCESS FOR PREPARING A HIGHLY-SOLUBLE COCOA EXTRACT
#222LOW GLYCEMIC FROZEN CONFECTION
#223Fermented frozen dessert
#224Frozen confections
#225Frozen confections
#226Sugar free low calorie syrup and the manufacturing method thereof
#227AGENT FOR ENHANCHING THE PRODUCTION OF COLLAGEN AND IT'S USE
#228Composition for coating, process for coating and frozen coated confection
#229Ice confection
#230Frozen Edible Product
#231Non-dairy, no-sugar-added low calorie frozen dessert with smooth texture and method of preparing same
#232Fiber-containing carbohydrate composition
#233Non dairy frozen dessert containing maltitol with very low calorie content, and method for preparing the same
#234Frozen confections
#235Stable Protein-free whippable food product
#236Frozen confections
#237Composition Containing Hydrogel Component Derived from Gum Arabic
#238α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#239α-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
#240Compositions And Methods For The Treatment Of Skin Damage
#241COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#242Frozen aerated confection and method of production
#243Food products comprising a slowly digestible or digestion resistant carbohydrate composition
#244Thickening system for products prepared with milk
#245Food Products Comprising a Slowly Digestible or Digestion Resistant Carbohydrate Composition
#246Ice confections
#247Aerated products with reduced creaming
#248Frozen desserts and methods for manufacture thereof
#249Low carbohydrate sweetener
#250Functional sugar replacement
#251Ice cream and ice cream formulations containing maltitol
#252BARRIER FOR FOOD PARTICLES
#253Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products
#254Novel dairy product compositions using highly refined cellulosic fiber ingredients
#255Pregelatinized chemically modified resistant starch products and uses thereof
#256Method of inhibiting water content variation of composition and use thereof
#257Frozen confection and process for manufacturing such
#258Frozen confection and process for manufacturing such
#259Frozen dessert product
#260Compositions of polyol granules and processes of manufacture
#261Chemical production of palatable carbonated ice
#262Frozen food products and methods for their manufacture
#263Masticated frozen confection material
#264Ice creams comprising dietary fiber gel
#265MCC/hydrocolloid stabilizers and edible compositions comprising the same
#266Ice cream and ice cream formulations containing maltitol
#267Dairy product comprising texturizers
#268Edible compositions capable of removing oral biofilm
#269Starch for frozen desserts
#270Alternative agent with vitamin D-like activity and an improving agent for intestinal function
#271Intestinal mineral absorption capacity improver
#272Functionalized non-dairy base and method for producing non-dairy analogs
#273Lactose-free ice cream