Patents-Review.com
ClassID:

4749 ⎘

A23V2200/048 - CPC Classification

Classification description:

Function of food ingredients; Colour Preventing colour changes

Recent Application in this class:
#1
20200107556
2020-04-09

Non-browning lactose-free milk powder and methods of making same

 #2
20190254316
2019-08-22

Composition for browning inhibition and use of same

 #3
20180168177
2018-06-21

BEVERAGE COMPRISING TEA POLYPHENOLS

 #4
20180153184
2018-06-07

Non-browning lactose-free milk powder and methods of making same

 #5
20140356497
2014-12-04

Composition

 #6
20130052309
2013-02-28

OXYGEN EMITTERS IN PACKAGED MEAT PRODUCTS

 #7
20130017294
2013-01-17

METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS

 #8
20120312312
2012-12-13

Solid oral sensorial products including stain inhibitor

 #9
20120244252
2012-09-27

Method for the control of the formation of acrylamide in a foodstuff

 #10
20120093997
2012-04-19

PROCESS FOR MAKING CHOPPED OR CREAMED GARLIC AND CHOPPED OR CREAMED GARLIC SO OBTAINED SPECIFICATION

 #11
20110236442
2011-09-29

Solid oral sensorial products including stain inhibitor

 #12
20110151077
2011-06-23

Method of inhibition of enzymatic browning in food using hypotaurine and equivalents

 #13
20110139739
2011-06-16

TOP-LOADING BOTTLES AND METHODS

 #14
20110129569
2011-06-02

METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS

 #15
20100297289
2010-11-25

Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation

 #16
20100278971
2010-11-04

Preparation Method of Vegetable Extract Ferment Solution and Vegetable Extract Ferment Solution Prepared by the Same

 #17
20100163805
2010-07-01

Agent-containing media and methods therefor

 #18
20100159085
2010-06-24

Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts

 #19
20090019563
2009-01-15

Non-browning apple, method for producing the same, and drink and food using the same

 #20
20080268108
2008-10-30

Hurdle Technology for Producing Shelf-Stable Guacamole

 #21
20080233266
2008-09-25

Process for preventing or reducing after-cooking darkening in potatos

 #22
20070218186
2007-09-20

Cooking process of walnut porridge of which discoloration is inhibited

 #23
20070172577
2007-07-26

MEAT TREATMENT SYSTEMS AND METHODS

 #24
20060240151
2006-10-26

Iron-fortified, milk-based, flavored beverages with improved color

 #25
20060177547
2006-08-10

Method and composition for preventing discoloration of injected beef

 #26
20060141123
2006-06-29

Process for treating meat

 #27
20060078657
2006-04-13

Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts

 #28
20060078597
2006-04-13

Ascorbic acid salt suspensions and use thereof as antioxidants

 #29
20050281936
2005-12-22

Natural food composition with stable color

 #30
20050208189
2005-09-22

Extract of by-products of the treatment of nuts and pulses, method for the production thereof and use of the same

 #31
20050202121
2005-09-15

Method

 #32
20050181110
2005-08-18

Sprayable cookware release composition with reduced heat induced browning

 #33
20050003065
2005-01-06

Sprayable cookware release composition with reduced heat induced browning