5042 ⎘
Food ingredients; Polysaccharides, gums; Gums Carrageenan
Sub-classes:BAKE-STABLE FILLING COMPOSITION
#2Preparation method of edible and biodegradable tableware
#3NUTRITIONAL FORMULATIONS USING HUMAN MILK OLIGOSACCHARIDES FOR MODULATING INFLAMMATION
#4Curcumin infused milk beverage and a process for the preparation thereof
#5Blood lipid-lowering composition, method for preparing the same and use thereof
#6Method of producing microparticles of the type having a crosslinked, aggregated protein matrix by spray drying
#7NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF
#8PROCESSS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION
#9Whey protein based liquid nutritional composition
#10Allulose-containing syrup composition and food containing same
#11Compositions of food grade coatings to control pest infestations and methods of applications
#12FOOD PRODUCT WITH FAT FREE BINDER
#13FAT-FREE READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION
#14A METHOD OF PRODUCING MICROPARTICLES OF THE TYPE HAVING A CROSSLINKED, AGGREGATED PROTEIN MATRIX BY SPRAY DRYING
#15Nutritional formulations using human milk oligosaccharides for modulating inflammation
#16Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same
#17OXIDATIVE STABLE OILS AND BLENDS AND COMPOSITIONS CONTAINING SAME
#18LIQUID CREAMERS AND METHODS OF MAKING SAME
#19Process for making a multiphase jellified beverage composition
#20COMPOSITIONS OF ACTIVE INGREDIENTS
#21LIQUID TRANSITION NUTRITION FOR INFANTS
#22Low fat chocolate
#23Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation
#24Method for improving the sensory properties and resistance of food and drink products to micro-organisms
#25PROCESS FOR THE MANUFACTURE OF CHEESE
#26Zero Calorie Polyphenol Aqueous Dispersions
#27Stabilized foam
#28COMPOSITIONS AND METHODS FOR TREATMENT OF BODY WEIGHT CONDITIONS
#29FROZEN PELLETS MADE WITH JUICE
#30Protein Hydrolysate Compositions Having Enhanced CCK Releasing Activity
#31Nutritional emulsions comprising calcium HMB
#32Plastic Packaged Nutritional Liquids Comprising HMB
#33Protein Hydrolysate Compositions
#34Method For Stabilizing Flavonoid Aqueous Dispersion
#35PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME
#36Methods and compositions for producing hydrogel capsules coated for low permeability and physical integrity
#37High-purity rebaudioside D and low-calorie ice cream containing the same
#38Production of potassium magnesium citrate and its applications
#39SOFT GEL CAPSULES
#40Method for modifying polyphenol containing plant materials and medical uses of modified polyphenol plant containing materials
#41DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED WATER-INSOLUBLE FLAVORANTS
#42ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION
#43COMPOSITIONS CONTAINING BETA-CAROTENE
#44SALAD DRESSING COMPOSITION
#45NEW PRODUCTS WITH A DAIRY MILK FILLING AND A GEL COATING
#46Edible foam product for the treatment or prevention of obesity
#47PELLET SYSTEMS FOR PREPARING BEVERAGES
#48FUNCTIONAL SUGAR REPLACEMENT
#49Hydrocolloids and Process Therefor
#50SHELF-STABLE MILK CONCENTRATES FOR PREPARING ACIDIFIED MILK BASED BEVERAGES
#51PROTEIN-FREE CREAMERS, STABILIZING SYSTEMS, AND PROCESS OF MAKING SAME
#52SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF
#53Shampoo compositions
#54Gelled colloidal emulsion for appetite suppression
#55Soy Milk Compositions and Methods of Preparation
#56COMPOSITIONS OF ACTIVE INGREDIENTS
#57Nutritional Beverages
#58CREAMY OPAQUE POURABLE SALAD DRESSING
#59Oral pouch products with immobilized flavorant particles
#60Carrageenan and carrageenan-containing products
#61Liquid Transition Nutrition For Infants
#62Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation
#63Process for the Manufacture of Cheese
#64Gelation of Anionic Polysaccarides Using Protein Hydrolysates
#65Health bars and compositions for improving mental and physical energy
#66Method for preparing food products by co-extrusion, in particular sausage, and food products obtained with this method
#67Coating for adhering finely divided ingredients to bean, pea and nut substrates
#68Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture
#69Formulations For Liquid Coatings To Deliver Flavor To Food Products
#70Succulent snacks
#71Flavor oils with reduced sulfur content and use in oral care compositions
#72Flavors for oral compositions
#73Protein and fiber containing dietary supplement
#74Functional Sugar Replacement
#75Composition for enhancing muscle recovery
#76Carotenoid composition and method for preparation thereof
#77Bitterness-masking particulate jelly beverage
#78Pellet systems for preparing beverages
#79Food and vitamin preparations containing the natural isomer of reduced folates
#80MULTIPLE PHASE CONFECTIONERY PRODUCT WITH GEL COMPONENT AND METHOD
#81Gelled biopolymer based foam
#82Functional sugar replacement
#83Cream compositions and food foams made therefrom
#84Uht treated 100% non-dairy whipping cream
#85Gelled biopolymer based foam
#86Gelled biopolymer based foam
#87Particulate vitamin composition
#88Liquid nutritional compositions containing n-3 polyunsaturated fatty acids
#89Edible product with masked bitter, sour and/or astringent taste
#90Low carbohydrate pudding
#91Complex coacervate encapsulate comprising lipophilic core
#92Gelled juice product and method of making the same
#93Nutrition bar or other food product and process of making
#94Nutritional supplements
#95Compositions and methods for treatment of body weight conditions
#96Protein-containing dairy product
#97Edible film compositions for processing of meat products
#98Satiety inducing composition
#99Low protein cream cheese
#100Edible microcrystalline cellulose and carrageenan coating composition
#101Frozen heat and serve egg patty
#102Edible film formulation
#103Nutrition bar
#104Preservatives and protective systems
#105Food additive
#106Gelled biopolymer based foam
#107Beverages and their preparation
#108Hydrocolloids and process therefor
#109Hydrocolloids and process therefor
#110Compositions and methods for treatment of body weight conditions
#111Method for a enhancing the desirability of a breakfast cereal
#112Method for a consumer to flavor a food or beverage using three or more balanced flavoring agents
#113Method for creating an intense flavor sensation by use of tongue dropsicles
#114Method for a consumer to create his own tasty beverage
#115Hydrocolloids and process therefor
#116Method for a consumer to individually flavor his own dairy dessert
#117Method for a consumer to flavor breakfast breads in his own home or in a restaurant
#118UHT treated 100 % non-dairy whipping cream
#119Alternative agent with vitamin D-like activity and an improving agent for intestinal function
#120Fiber nutritional drink
#121Pellet systems for preparing beverages
#122Chocolate polymer snacks
#123Pregelatinized starches and processes for their production
#124Electrolyte-containing orally soluble films
#125Intestinal mineral absorption capacity improver