Patents-Review.com
ClassID:

4771 ⎘

A23V2200/21 - CPC Classification

Classification description:

Function of food ingredients; Ingredients acting on or related to the structure Binding agent

Recent Application in this class:
#1
20250221433
2025-07-10

COMESTIBLE CELL-BASED MEAT PRODUCTS COMPRISING DRY CELL POWDER AND METHODS OF MAKING SUCH PRODUCTS

 #2
20200221741
2020-07-16

FOOD PRODUCTS WITH REDUCED RAG:SAG RATIO

 #3
20190328006
2019-10-31

Extruded animal feed with gelatin binder and low starch content and method of making

 #4
20190290682
2019-09-26

COMPOSITION FOR PRODUCING HYDROGEN RICH WATER AND OTHER PRODUCTS

 #5
20190254334
2019-08-22

Method for Making a Cold-Formed Food Product With a Solid Binder

 #6
20190166885
2019-06-06

Composition for producing hydrogen rich water and other products

 #7
20190142049
2019-05-16

Wheat based binding agent and methods of making and using same

 #8
20190037895
2019-02-07

Molded Food Product and Method for Producing Same

 #9
20190029291
2019-01-31

QUICK DROP AND DRINK NUTRITION AND MACHINE FOR MANUFACTURING THE SAME

 #10
20190021383
2019-01-24

BLENDS OF OKARA AND A FIBER-CONTAINING PECTIN PRODUCT

 #11
20180352844
2018-12-13

METHODS OF MAKING AN ORGANIC DIETARY SUPPLEMENT

 #12
20180310599
2018-11-01

MEAT-LIKE FOOD PRODUCTS

 #13
20180255801
2018-09-13

COMPOSITIONS CONTAINING TEA, TEA-LIKE OR OTHER NON-TOBACCO LEAF-LIKE MATERIAL

 #14
20130034649
2013-02-07

LOZENGES OF ERYTHRITOL AND ISOMALT

 #15
20120322980
2012-12-20

pH ADJUSTED SOY PROTEIN ISOLATE AND USES

 #16
20120269939
2012-10-25

Cereal Binder Compositions and Methods for Making Cereal Bars and Cereal Clusters

 #17
20120213765
2012-08-23

METHOD AND COMPOSITION MITIGATING FECAL AND FLATULENT ODORS

 #18
20120207907
2012-08-16

Extruded animal feed with gelatin binder and low starch content and method of making

 #19
20120171336
2012-07-05

WET FOOD COMPOSITIONS HAVING THE CHARACTERISTICS OF DRY FOOD COMPOSITIONS

 #20
20110288018
2011-11-24

Beverage lowering serum cholesterol

 #21
20110250327
2011-10-13

Intermediate moisture bar using a dairy-based binder

 #22
20110165314
2011-07-07

pH adjusted soy protein isolate and uses

 #23
20110027433
2011-02-03

ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS

 #24
20100233346
2010-09-16

CEREAL-BASED BAR COMPOSITION OF THE CHEWY TYPE AND METHOD FOR PREPARING SUCH A CEREAL-BASED BAR COMPOSITION

 #25
20100226994
2010-09-09

GRANULE, TABLET AND METHODS FOR PRODUCING THE SAME

 #26
20100136195
2010-06-03

Non-Sweet Binder Compositions and Methods of Making and Using Same

 #27
20100119663
2010-05-13

CANDY COMPOSITION WITH FIBRE-CONTAINING CENTREFILL

 #28
20100086641
2010-04-08

ENZYME PREPARATION FOR ADHESION AND METHOD FOR PRODUCING ADHESION-MOLDED FOOD

 #29
20080299607
2008-12-04

Enzymatic process to produce highly functional soy protein from crude soy material

 #30
20080160140
2008-07-03

Low starch extrusion

 #31
20070014914
2007-01-18

Protein isolate compositions and uses thereof

 #32
20060292275
2006-12-28

WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN

 #33
20060177545
2006-08-10

Low carbohydrate compositions

 #34
20060127556
2006-06-15

Method of deflavoring soy-derived materials for use in dough-based and baked products

 #35
20060105097
2006-05-18

Method of deflavoring soy-derived materials confectionary type products

 #36
20060088628
2006-04-27

Food bar