Patents-Review.com
ClassID:

4789 ⎘

A23V2200/244 - CPC Classification

Classification description:

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

Recent Application in this class:
#1
20250268278
2025-08-28

Protein Composition

 #2
20240090552
2024-03-21

BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME

 #3
20230060993
2023-03-02

Imitation cheese with improved melt

 #4
20200245641
2020-08-06

Protein Composition

 #5
20190116859
2019-04-25

COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

 #6
20190110501
2019-04-18

ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT

 #7
20190075818
2019-03-14

Method for producing a collagenous material in particle form

 #8
20190029299
2019-01-31

Allulose-containing syrup composition and food containing same

 #9
20190000103
2019-01-03

Imitation cheese with improved melt

 #10
20180317533
2018-11-08

SPHERICAL INGREDIENT-CONTAINING TOPPING CONDIMENT

 #11
20180289043
2018-10-11

METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL

 #12
20180168188
2018-06-21

Method for Improving Viscosity, Solubility, and Particle Size of Milk Protein Concentrates

 #13
20130059059
2013-03-07

FLOWABLE LIQUID COMPOSITION

 #14
20120207908
2012-08-16

Cream composition

 #15
20120136051
2012-05-31

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

 #16
20120053241
2012-03-01

Aqueous nanoemulsion composition containing conjugated linoleic acid

 #17
20120052151
2012-03-01

METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL

 #18
20110278153
2011-11-17

VISCOSITY REDUCTION

 #19
20110034548
2011-02-10

Method for Suspending a Flavonoid in a Beverage

 #20
20110020523
2011-01-27

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

 #21
20110014333
2011-01-20

OIL-BASED COATING FOR BAKED FOOD PRODUCTS

 #22
20110014328
2011-01-20

FUNCTIONALLY SUPERIOR WHEY PROTEINS

 #23
20100291280
2010-11-18

FOOD COMPOSITION COMPRISING GAS BUBBLES AND PROCESS FOR PREPARING IT

 #24
20100278985
2010-11-04

Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate

 #25
20100189857
2010-07-29

AERATED FOOD PRODUCT AND PROCESS FOR PREPARING IT

 #26
20100186420
2010-07-29

FROZEN AERATED FOOD PRODUCT COMPRISING SURFACE-ACTIVE FIBRES

 #27
20100056471
2010-03-04

Semi-fluid food product comprising beta-glucan fibres

 #28
20100021607
2010-01-28

FRUIT PRODUCTS CONTAINING OMEGA-3 FATTY ACIDS

 #29
20090291183
2009-11-26

Cream Composition

 #30
20090202705
2009-08-13

Inulin of very high chain length

 #31
20090099129
2009-04-16

Inulin of very high chain length

 #32
20080305235
2008-12-11

Whey Product and Process

 #33
20060228462
2006-10-12

Processes for making functional soy protein isolate compositions

 #34
20060204634
2006-09-14

Beverage powder

 #35
20060040040
2006-02-23

Device for ozone treatment of plant materials

 #36
20050095271
2005-05-05

Electrolyte Energy Gel