Patents-Review.com
ClassID:

4788 ⎘

A23V2200/242 - CPC Classification

Classification description:

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

Recent Application in this class:
#1
20260069648
2026-03-12

ENCAPSULATED CANNABINOID FORMULATIONS FOR TRANSDERMAL DELIVERY

 #2
20260007140
2026-01-08

Method of Making a Flavor Additive Emulsion

 #3
20240099319
2024-03-28

MEAT TREATMENT

 #4
20220338498
2022-10-27

Flavor Additive Emulsion And Method Of Making Thereof

 #5
20210195904
2021-07-01

METHOD FOR MANUFACTURING MODIFIED GLUTEN

 #6
20200338151
2020-10-29

ENCAPSULATED CANNABINOID FORMULATIONS FOR TRANSDERMAL DELIVERY

 #7
20200338150
2020-10-29

ENCAPSULATED CANNABINOID FORMULATIONS FOR ORAL DELIVERY

 #8
20200205428
2020-07-02

MEAT TREATMENT

 #9
20190297900
2019-10-03

METHOD FOR MANUFACTURING MODIFIED GLUTEN

 #10
20190216870
2019-07-18

Encapsulated cannabinoid formulations for transdermal delivery

 #11
20190216869
2019-07-18

Encapsulated cannabinoid formulations for oral delivery

 #12
20190142056
2019-05-16

Coating for a potato product for finish-frying, a potato product provided therewith and method therefor

 #13
20190075818
2019-03-14

Method for producing a collagenous material in particle form

 #14
20190048170
2019-02-14

Natural equivalent of chemically modified starch

 #15
20190037898
2019-02-07

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

 #16
20190029283
2019-01-31

Thickener for liquid component

 #17
20190021384
2019-01-24

OLIGOSACCHARIDE COMPOSITION, METHOD, AND USE THEREOF

 #18
20190021383
2019-01-24

BLENDS OF OKARA AND A FIBER-CONTAINING PECTIN PRODUCT

 #19
20190021355
2019-01-24

Thickener for liquid component

 #20
20190008187
2019-01-10

WELAN GUM-CONTAINING COMPOSITION

 #21
20180192678
2018-07-12

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

 #22
20180153200
2018-06-07

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

 #23
20130059059
2013-03-07

FLOWABLE LIQUID COMPOSITION

 #24
20120258230
2012-10-11

THICKENING AND EMULSIFYING GUAR GUM AND GUAR BLENDS CONJUGATED WITH ENDOGENOUS AND EXOGENOUS PROTEINS

 #25
20120258195
2012-10-11

Thickener composition for dysphagia patients

 #26
20120136051
2012-05-31

Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof

 #27
20110135799
2011-06-09

Thickened beverages for dysphagia

 #28
20110135568
2011-06-09

THICKENED BEVERAGES FOR DYSPHAGIA

 #29
20110070336
2011-03-24

Stabilizer System For Food And Beverage Products

 #30
20100215819
2010-08-26

USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT LESS THAN OR EQUAL TO 40%

 #31
20100178397
2010-07-15

Food thickening agent, method for producing food thickening agent

 #32
20100099648
2010-04-22

Natural equivalent of chemically modified starch

 #33
20100098827
2010-04-22

MODIFIED PROTEIN-BASED, LOW-CARBOHYDRATE FOOD INGREDIENT AND PROCESS FOR MAKING SAME

 #34
20100092632
2010-04-15

METHOD FOR THE PRODUCTION OF A FOOD, A FOOD SUPPLEMENT, OR CONSUMABLE GOOD

 #35
20100021607
2010-01-28

FRUIT PRODUCTS CONTAINING OMEGA-3 FATTY ACIDS

 #36
20090281039
2009-11-12

Satiety inducing products and a method of their production

 #37
20090130288
2009-05-21

Vegetable Sterol-Containing Milk Drink and Method of Producing the Same

 #38
20090074940
2009-03-19

THICKENER COMPOSITION FOR DYSPHAGIA PATIENTS

 #39
20090068310
2009-03-12

Dairy products and dairy product analogues and method of preparing same

 #40
20090035445
2009-02-05

Modified Protein-Based, Low-Carbohydrate Food Ingredient and Process for Making Same

 #41
20090022874
2009-01-22

CREAMY OPAQUE POURABLE SALAD DRESSING

 #42
20090011082
2009-01-08

Production of Resistant Starch Product Having Tailored Degree of Polymerization

 #43
20080311251
2008-12-18

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum

 #44
20080311249
2008-12-18

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum

 #45
20080311247
2008-12-18

Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan

 #46
20080299267
2008-12-04

PACKAGED CONCENTRATE FOR PREPARING A BOUILLON, SOUP, SAUCE, GRAVY OR FOR USE AS A SEASONING, THE CONCENTRATE COMPRISING XANTHAN AND LOCUST BEAN GUM

 #47
20080286410
2008-11-20

Production of Resistant Starch Product

 #48
20080280332
2008-11-13

Production of Resistant Starch Product Having Tailored Degree of Polymerization

 #49
20080268128
2008-10-30

Thickener Composition for Food Products

 #50
20080268127
2008-10-30

Gelation of Anionic Polysaccarides Using Protein Hydrolysates

 #51
20080260908
2008-10-23

Stabilizer System For Food And Beverage Products

 #52
20080242853
2008-10-02

Non-grassy, non-beany, low pigment and low micro guar gum and process for making the same

 #53
20080233262
2008-09-25

Healthy food product

 #54
20080166465
2008-07-10

Pectin for Heat Stable Bakery Jams

 #55
20080113079
2008-05-15

Food material and food product using the same

 #56
20080032028
2008-02-07

Succulent snacks

 #57
20080032025
2008-02-07

EFFERVESCENT CREAMER COMPOSITION

 #58
20080026038
2008-01-31

NO LAXATION, LOW FLATULENCE BULKING SYSTEM

 #59
20070298155
2007-12-27

Heat-stable high-amylopectin starch

 #60
20070202058
2007-08-30

Compositions for treating gastric reflux

 #61
20070160707
2007-07-12

MULTIPLE PHASE CONFECTIONERY PRODUCT WITH GEL COMPONENT AND METHOD

 #62
20070082027
2007-04-12

Compositions and methods for reducing food intake and controlling weight

 #63
20060286254
2006-12-21

Acid-thickened food compositions and products

 #64
20060057131
2006-03-16

Malleable protein matrix and uses thereof

 #65
20060051296
2006-03-09

Thickened beverages for dysphagia

 #66
20060040036
2006-02-23

Aqueous solutions containing beta-glucan and gums

 #67
20050255206
2005-11-17

Freeze-dried food product

 #68
20050175756
2005-08-11

Dough compositions