A23V2200/06 - CPC Classification Index

#1

20240074462

2024-03-07

ETHYL GLUCOSIDE-CONTAINING COMPOSITION AND METHOD FOR REDUCING A PUNGENT TASTE ATTRIBUTED TO ETHYL GLUCOSIDE

#2

20200245647

2020-08-06

SPARKLING NON-ALCOHOLIC BEVERAGE

#3

20190200650

2019-07-04

COMPOSITIONS AND METHODS FOR STABILIZING MEAT SUBSTITUTE PRODUCTS

#4

20190021364

2019-01-24

PH ADJUSTED PULSE PROTEIN PRODUCT

#5

20180343890

2018-12-06

Methods and compositions involving whey protein isolates

#6

20180220667

2018-08-09

READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION

#7

20180168182

2018-06-21

CHEWABLE COMPOSITIONS CONTAINING CURCUMINOIDS AND THEIR METHOD OF PREPARATION

#8

20170273338

2017-09-28

REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D

#9

20130071521

2013-03-21

REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D

#10

20130004642

2013-01-03

Beverage products having steviol glycosides and at least one acid

#11

20120296118

2012-11-22

Sodium diformate production and use

#12

20120183625

2012-07-19

Method for preparing aqueous solution of high-concentration calcium phosphate stable in neutral pH range

#13

20120141383

2012-06-07

Preparation comprising a creatine component, method for the production thereof, and the use thereof

#14

20120076917

2012-03-29

Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products

#15

20120029165

2012-02-02

Methods and Compositions Involving Whey Protein Isolates

#16

20110311703

2011-12-22

Frozen aerated products

#17

20110311683

2011-12-22

Beverage Products

#18

20110274781

2011-11-10

Method for Producing Cured Milk to Feed Milk-Fed Animals

#19

20110217443

2011-09-08

Acidified Proteinaceous Beverages and Compositions

#20

20110020523

2011-01-27

Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment

#21

20100285200

2010-11-11

High-Protein Beverages and Methods of Manufacture

#22

20100092645

2010-04-15

SALAD DRESSING COMPOSITION

#23

20100047398

2010-02-25

Non-Bitter Sodium-Free or Low-Sodium Salt Composition

#24

20100009048

2010-01-14

PROCESS FOR IMPROVING WATER HOLDING CAPACITY AND TENDERNESS IN COOKED PROTEIN FOOD PRODUCTS

#25

20090202696

2009-08-13

SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT

#26

20090130266

2009-05-21

METHOD FOR PRESERVING FLAVOR COMPONENT

#27

20090117256

2009-05-07

METHOD FOR DECREASING BITTERNESS AND IMPROVING TASTE OF PROTEIN-FREE AND HYDROLYZED INFANT FORMULAS

#28

20080226804

2008-09-18

Beverage products

#29

20080226798

2008-09-18

Cola Beverages

#30

20080226797

2008-09-18

Natural beverage products

#31

20080226796

2008-09-18

NON-NUTRITIVE SWEETENED BEVERAGES WITH LHG JUICE CONCENTRATE

#32

20080226773

2008-09-18

Beverage Sweetened with Rebaudioside A

#33

20080226770

2008-09-18

Beverage products having steviol glycosides and at least one acid

#34

20080182001

2008-07-31

Sodium Diformate Production and Use

#35

20080145497

2008-06-19

Food Ingredients With Reduced Sourness At Low pH

#36

20070065564

2007-03-22

Oil-in-water emulsified composition

#37

20060040022

2006-02-23

Chilled food composition

#38

20060034994

2006-02-16

Stabilized non-sour dairy base materials and methods for preparation

#39

20060024413

2006-02-02

Preparation of pumpable, edible composition using electrodialysis

#40

20060024412

2006-02-02

Shelf-stable acidified food compositions and methods for their preparation

#41

20050260322

2005-11-24

Gel-type drink composition

#42

20050220969

2005-10-06

Shelf-stable cold-processed food compositions and methods for their preparation

#43

20050186312

2005-08-25

Shelf-stable foodstuffs and methods for their preparation

#44

20050106292

2005-05-19

High moisture, shelf-stable acidulated food products

#45

20050048145

2005-03-03

Citrus-derived cosmetic and medicinal composition and associated methods