5083 ⎘
Food ingredients; Polysaccharides, gums; Polysaccharide Other non-digestible fibres
MANUFACTURING OF PLANT-BASED YOGURT
#2Dietary Supplement for the Treatment of Acid Reflux and Gastro-Oesophageal Reflux Disease (GORD/GERD)
#3Fiber containing compositions and methods of making and using same
#4NUTRITIONAL SUPPLEMENTS FROM GREEN LEAFY VEGETABLES
#5PROCESS FOR THE PRODUCTION OF COOKIES HAVING IMPROVED ORGANOLEPTIC PROPERTIES
#6Specialized flour for nutrition meals for diabetes and preparation method and use thereof
#7Method for producing a ready-to-use, long-life infant milk
#8Cereal-based infant nutrition with fibre
#9Dairy-based foods having high levels of lactose
#10COMPOSITION COMPRISING CINNAMON
#11Composition for controlling increase in blood glucose
#12PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS
#13Body Aqua
#14DRIED KONJAC AND MANUFACTURING METHOD THEREFOR AS WELL AS PROCESSED FOODS USING SAID DRIED KONJAC
#15PLANT FIBER PRODUCT AND METHOD FOR ITS MANUFACTURE
#16INTERMEDIATE FOOD PRODUCT
#17PEPTIDE AVAILABILITY
#18FROZEN PELLETS MADE WITH JUICE
#19Process for the Production of Biscuits Having Improved Organoleptic Properties
#20IRRITABLE BOWEL SYNDROME INHIBITING SUBSTANCE CONTAINING INSOLUBLE DIETARY FIBER FROM SEED OF GRAIN PLANT
#21Biscuit comprising guar gum
#22COMPOSITION FOR CONTROLLING INCREASE IN BLOOD GLUCOSE
#23NEW POLYDEXTROSE MATERIAL
#24MODULATION OF INTESTINAL FLORA OF HIV PATIENTS
#25Microbially-stable vitamin E solutions
#26Method of preparing fibre-containing pectin product and pectin products hereof
#27OLIVE WASTE RECOVERY
#28Cereal-based Infant Nutrition with Fibre
#29Protein gelatinous food and its manufacture process
#30Therapeutic compositions from jamaican bitter yam and methods of making and using same
#31REDUCING THE SENSORY COOLING EFFECT OF POLYOLS
#32REDUCED SUGAR ICE CONFECTION
#33Semi-fluid food product comprising beta-glucan fibres
#34FIBER-FORTIFIED CHOCOLATE
#35LOW CALORIC DENSITY AERATED CONFECTIONS AND METHODS OF PREPARATION
#36HEAT PROCESSED VEGETABILIC FIBER PREPARATION AND ITS USE AS INHIBITOR OF THE EFFECTS OF CARCINOGENIC SUBSTANCES IN HUMANS OR ANIMALS
#37Carbohydrate modifying agent and drinks containing the modifying agent
#38Fiber containing compositions and methods of making and using same
#39Sugar free low calorie syrup and the manufacturing method thereof
#40Dietary Suppliment fiber composition with calcium and chelating agent
#41Liquid Compositions Comprising Non-Digestible Oligosaccharides and Green Tea Catechins
#42METHOD AND COMPOSITION FOR PROVIDING CONTROLLED DELIVERY OF BIOLOGICALLY ACTIVE SUBSTANCES
#43Nano-sized Bagasse Fiber
#44Potato Fibres, Methods of Preparing Them and Their Use
#45Compositions Having Body Fat Reducing Function and Food and Drink Containing the Same
#46Method for making bleached soy fiber
#47Snack chip containing buckwheat hulls
#48Method for extracting a cereal constituent
#49Food Additive Comprising at Least One Fiber Source and at Least One Monosaccharide or Sugar Alcohol
#50THERAPEUTIC USES OF AN ANTI-CANCER COMPOSITION DERIVED FROM RICE BRAN
#51Protein and fiber containing dietary supplement
#52High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations
#53Method of dieting and tools for implementing same
#54Processed cheeses comprising dietary fiber gel
#55Low-calorie food bar
#56Product and method for enhancing the appeal, and dietary value of foodstuff
#57Method and compositions to decrease serum cholesterol levels
#58Method for processing okara
#59High fiber and ready-to-serve, ambient stable fruit-based composition
#60Nutritionally balanced traditional snack foods having a low glycemic response
#61Extruded ingredients for food products