4011 ⎘
Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
VEGAN CREAMS AND ICE CREAMS
#2PLANT-BASED FROZEN CONFECTION
#3PLANT-BASED FROZEN CONFECTION
#4MATCHA RICHNESS ENHANCER
#5FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME
#6FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#7FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#8COMPOSITIONS AND METHODS FOR REDUCING ICE CRYSTAL FORMATION
#9COLLOIDAL FOOD PRODUCTS COMPRISING FILAMENTOUS FUNGAL PARTICLES
#10EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#11SENSORY MODIFIERS FOR DAIRY SUBSTITUTE COMPOSITIONS
#12FUNCTIONALIZED, NON-DAIRY BASE MIXTURE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#13CACAO BEAN-DERIVED COMPOSITION
#14CONCENTRATED PREMIX FOR A PLANT-BASED FROZEN CONFECTION
#15PEPTIDE HAVING PHYSIOLOGICAL ACTIVITY AND USE THEREOF
#16FROZEN DESSERT COMPOSITION
#17NOVEL FROZEN CONFECTION PRODUCT
#18FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME
#19STABILIZED FROZEN DESSERTS
#20FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES
#21Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#22Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#23RAPESEED PROTEIN COMPOSITION
#24Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#25FOOD COMPOSITIONS COMPRISING METHYLOCOCCUS CAPSULATUS PROTEIN ISOLATE
#26Food materials comprising filamentous fungal particles and membrane bioreactor design
#27Food materials comprising filamentous fungal particles and membrane bioreactor design
#28Food materials comprising filamentous fungal particles and membrane bioreactor design
#29Food materials comprising filamentous fungal particles and membrane bioreactor design
#30FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES
#31Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#32PLANT BASED SOFT SERVE OR FROZEN DESSERT MADE FROM CEREAL AND LEGUMES
#33Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#34Compositions and methods for reducing ice crystal formation
#35FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#36ICE CREAM COMPOSITION CONTAINING PROTEINOGENIC AMINO ACIDS
#37FUNCTIONAL MUNG BEAN-DERIVED COMPOSITIONS
#38DAIRY PRODUCTS AND PROCESSES
#39FROZEN CONFECTION
#40Foodstuffs comprising treated fava bean protein concentrates
#41FROZEN CONFECTION
#42Food materials comprising filamentous fungal particles and membrane bioreactor design
#43Bioactive Dairy Products and Processes for Their Manufacture
#44Foodstuffs comprising treated fava bean protein concentrates
#45FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#46Frozen confection
#47Cream substitute comprising pulse protein
#48NON-DAIRY SOFT SERVE COMPOSITION
#49FIELD BEAN PROTEIN COMPOSITION
#50FROZEN CONFECTION
#51FUNCTIONAL ADZUKI BEAN-DERIVED COMPOSITIONS
#52Plant-based frozen confection
#53FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#54Food materials comprising filamentous fungal particles and membrane bioreactor design
#55Frozen confection
#56Method of producing a food or beverage product with free divalent cations protein aggregation
#57IMPROVED PRODUCTION OF ALCOHOLIC FOOD PRODUCTS
#58SHELF STABLE HIGH PROTEIN POWDER COMPOSITION AND METHOD OF MAKING A FROZEN OR CHILLED HIGH PROTEIN CONFECTION
#59PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY
#60RECOMBINANT COMPONENTS AND COMPOSITIONS FOR USE IN FOOD PRODUCTS
#61WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#62Recombinant components and compositions for use in food products
#63Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#64Food materials comprising filamentous fungal particles and membrane bioreactor design
#65COMPOSITIONS AND METHODS FOR FROZEN CONFECTIONS
#66Method of producing frozen confection with protein agglomeration and delayed sucrose addition
#67Compositions and methods for reducing ice crystal formation
#68Flavor composition and edible compositions containing same
#69CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF
#70FUNCTIONALIZED NON-DAIRY BASE AND METHOD FOR PRODUCING NON-DAIRY ANALOGS
#71FROZEN DESSERT COMPOSITION
#72FROZEN CONFECTION COMPOSITION
#73Cream substitute comprising pulse protein
#74Functional mung bean-derived compositions
#75Food materials comprising filamentous fungal particles and membrane bioreactor design
#76Bioactive Dairy Products and Processes for Their Manufacture
#77Synthetic multiphase systems
#78FROZEN DESSERT AND METHOD OF MAKING AND PACKAGING THE SAME
#79Plant-based frozen confection
#80Recrystallization inhibitor
#81SOLUBLE PEA PROTEIN PRODUCTS
#82Foodstuffs comprising treated fava bean protein concentrates
#83Method of producing a food or beverage product with free divalent cations protein aggregation
#84FROZEN CONFECTION MANUFACTURE
#85LOW-CALORIE FROZEN CONFECTION
#86FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME
#87Methods of separating fat from non-soy plant materials and compositions produced therefrom
#88Functional mung bean-derived compositions
#89CYANOBACTERIOCHROMES AS COLOR-FAST OR COLOR-SWITCHING FOOD ADDITIVES
#90Oral Delivery System for Collagen Peptides
#91FROZEN BEVERAGE COMPOSITION CONTAINING HYDROLYZED PEA PROTEIN
#92METHOD TO PRODUCE ICE CREAM AND FROZEN DESSERT DRY MIX WITH ENHANCED SOLUBILITY AND HYDRATION PROPERTIES
#93Compositions and methods for reducing ice crystal formation
#94Frozen confection
#95Recombinant host cell expressing beta-galactosidase and/or transgalactosylating activity deficient in mannanase, cellulase and pectinase
#96Process for the production of sugar-free Ice Cream
#97PLANT-BASED MILK ALTERNATIVE COMPOSITION AND METHOD
#98High protein meal and flour compositions and methods
#99VEGETABLE PROTEIN-BASED FROZEN CONFECTION
#100COMPOSITION FOR PREPARING A FROZEN CONFECTION
#101PULSE AND CEREAL PROTEIN FROZEN COMPOSITION
#102Non-dairy high-density kosher frozen dessert product and process therefor
#103PRE-MIX COMPOSITIONS FOR THE MANUFACTURE OF SOFT SERVE PRODUCTS
#104FROZEN AERATED CONFECTIONERY PRODUCT AND A METHOD FOR PREPARING SUCH A PRODUCT
#105WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#106FROZEN CONFECTION MANUFACTURE
#107Frozen confection
#108Synthetic multiphase systems
#109Functional adzuki bean-derived compositions
#110Functional mung bean-derived compositions
#111METHOD TO PRODUCE A MODULAR, EASILY CUSTOMIZABLE, EASILY AERATE-ABLE ICE, NO ICE CREAM MACHINE NEEDED ICE CREAM AND FROZEN DAIRY AND NON-DAIRY DESSERT DRY MIX WITH ENHANCED SOLUBILITY AND HYDRATION PROPERTIES, AND PRODUCTS MADE BY THAT METHOD.
#112PROTEIN BASED FROZEN DESSERT USING ALTERNATIVE SUGARS AND METHODS OF MAKING THE SAME
#113Ice structuring protein
#114Shelf-stable confectionery products
#115NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES
#116NUTRITIONAL FROZEN FOOD PRODUCT
#117PROCESS FOR MANUFACTURING AN AERATED FOOD PRODUCT
#118FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
#119Polypeptides comprising an ice-binding activity
#120Frozen confectionery products
#121FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY
#122Flavor composition and edible compositions containing same
#123FROZEN AERATED CONFECTIONARY AND ITS MANUFACTURING PROCESS
#124FROZEN CONFECTION PRODUCT
#125FOAMING AGENT FOR USE IN FOOD COMPOSITIONS
#126Frozen confection product and a method of preparing such
#127FROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS
#128Frozen aerated products
#129FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
#130Polypeptides comprising an ice-binding activity
#131Aerated frozen confectionary product
#132FROZEN CONFECTIONS WITH IMPROVED HEAT SHOCK STABILITY
#133WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#134Flavor composition and edible compositions containing same
#135Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage
#136Stabilized Aerated Frozen Confection Containing Hydrophobin
#137Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections
#138AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL
#139FROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS
#140AERATED FOOD PRODUCTS
#141Sebum secretion-blocking composition, and food or beverage containing same
#142Supplement Bar
#143FROZEN SOLID STATE HEAT RELIEVING THIRST QUENCHER
#144FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
#145FROZEN DESSERT MIXES USING CANOLA PROTEIN PRODUCTS
#146Method for producing an edible gas hydrate
#147Shelf-stable confectionery products
#148Frozen confectionery products with improved texture
#149Frozen confectionery products
#150FROZEN PRODUCTS
#151SEBUM SECRETION-BLOCKING COMPOSITION, AND FOOD OR BEVERAGE CONTAINING SAME
#152ICE CREAM OR ICE CREAM-LIKE PRODUCT AND METHOD FOR PRODUCING SAME
#153FOOD PRODUCTS, PREPARATION, AND THERAPEUTIC METHODS
#154Methods of separating fat from non-soy plant materials and compositions produced therefrom
#155CONCENTRATED, 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
#156Method for preparing aggregated protein particles
#157AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM
#158COMPOSITIONS COMPRISING MONATIN AND CALCIUM
#159Frozen aerated products
#160LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE
#161Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom
#162AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM
#163FROZEN CONFECTIONERY HAVING HIGH PROTEIN AND LOW FAT CONTENT
#164Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections
#165Acidic protein food or drink and material thereof
#166FROZEN CONFECTION
#167Polypeptides comprising an ice-binding activity
#168Inhibition of ice crystal growth
#169Frozen aerated confections and methods for producing them
#170ICE-STRUCTURING PEPTIDES OF LACTIC ORIGIN
#171NUTRITIONALLY BALANCED FROZEN DESSERT
#172Dairy Product and Process
#173Peptides having a health benefit and compositions comprising them
#174PROTEIN-ENRICHED FROZEN DESSERT
#175METHOD FOR PRODUCING ICE CREAM
#176Frozen aerated product
#177Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree
#178PROTEIN ENCAPSULATED PARTICLES
#179Food Products Comprising Probiotic Micro-Organisms and Antibodies
#180Healthy Food Product
#181PROTEIN-ENRICHED FROZEN DESSERT
#182PROTEIN-FORTIFIED FROZEN DESSERT FORMULATION AND PROCESS
#183Whey protein micelles
#184Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream
#185Frozen aerated confection and its manufacturing process
#186Frozen aerated confections and methods for production thereof
#187Aerated food products and methods for producing them
#188Aerated product
#189Aerated compositions
#190Frozen Confectionery Product
#191Method for Producing a Vegetable Protein Ingredient for Ice Cream and Ice Cream Containing Said Protein Ingredient
#192Novel Nutraceutical Compositions
#193Ice confection
#194Frozen Confectionery Product Comprising Ice Structuring Proteins
#195Low Fat Frozen Confectionery Product
#196Frozen confections and method of manufacturing same
#197Frozen Dessert Comprising Tofu Puree
#198METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#199Aerated food product and a process for preparing the same
#200Protein hydrolysates and method of making
#201Method to produce lupin protein-based dairy substitutes
#202Mineral-containing acidic protein drink
#203Frozen aerated confection
#204Method of manufacturing particulate ice cream for storage in conventional freezers
#205Aerated products with reduced creaming
#206Acidic protein food or drink and material thereof
#207Process for producing a frozen aerated composition
#208Low pH aerated products
#209Nutritional food products employing gelled protein formulations
#210Calcium fortified soymilk based frozen dessert
#211Low fat frozen confectionery product
#212Stable aerated food products containing oil and cyclodextrin
#213Protein desserts
#214Refined royal jelly
#215Protein-containing preparation which can be biotechnologically produced, method for the production thereof, and use of the same as a food ingredient
#216Method and composition for reducing cravings for a craved substance
#217High beta-conglycinin products and their use
#218Frozen products
#219Aerated food products
#220Nutritional frozen dessert formulations and methods of manufacture
#221Recombinant peptide
#222High protein content food supplement
#223Frozen confectionery product
#224Edible compositions capable of removing oral biofilm
#225Ice confection and its manufacturing process
#226Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products
#227Family of heme binding proteins that increase chelated iron content and improve flavor of nutritional supplements and food products
#228Functionalized non-dairy base and method for producing non-dairy analogs