MULTIPHASE ACTIVE SUBSTANCE PREPARATIONS

NUTRITIONAL SUPPLEMENTS

Nutritional supplements

Imitation cheese with improved melt

COMPOUND FORMULA OF BUTYRATE AND DERIVATIVES THEREOF AND BENZOIC ACID, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF AS FEED ADDITIVE

MEAT SUBSTITUTE

Methods for treating a divided cheese product and compositions thereof

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

USING BRAN FOR SOFTNESS IN RYE BREAD

SYSTEM AND METHOD FOR FLAVOR ENCAPSULATION

NUTRITIONAL SUPPLEMENTS

COMPOSITIONS OF FRUIT INGREDIENTS, PROCESS FOR THEIR PREPARATION AND PRODUCTS CONTAINING THEM

Blood lipid-lowering composition, method for preparing the same and use thereof

OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE

MICROENCAPSULATED NON-STARCH POLYSACCHARIDES FOR DIET FOOD COMPOSITIONS

Blood Lipids, Glucose Tolerance and Insulin Sensitivity

GLUTEN-FREE RESISTANT STARCH AND METHOD OF MAKING THE SAME

Preparation of glucan-based shell-core structure carrier material and its application thereof

Use of resistant potato starch as a prebiotic to modify microbiota

Chewy confection with reduced sugar

CURCUMIN COMPOSITION

Base emulsion for the preparation of icings, fillings and toppings

OIL-IN-WATER EMULSION CONTAINING WHEAT FLOUR AND PHYSICALLY MODIFIED STARCH

Solid drink for regulating qi-depression constitution and processing method thereof

DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF

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

Wheat based binding agent and methods of making and using same

Nutritional supplements

Nutritional supplements

SHAPED SAVOURY CONCENTRATE AND PROCESS FOR THE PREPARATION THEREOF

SAVOURY CONCENTRATE COMPRISING STRUCTURED AQUEOUS PHASE

COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

MULTIPHASE ACTIVE SUBSTANCE PREPARATIONS

NEW TABLETTABLE FORMULATION OF LUTEIN AND/OR ZEAXANTHIN

Stabilized fat soluble nutrient compositions and process for the preparation thereof

Methods for treating a divided cheese product and compositions thereof

Natural equivalent of chemically modified starch

MEAT SUBSTITUTE

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

AMORPHOUS COOLER DISPERSION COMPOSITION

USING BRAN FOR SOFTNESS IN RYE BREAD

Imitation cheese with improved melt

Use of Starch for Improving the Preparation of a Strained Fermented Dairy Product

FOOD COMPOSITIONS FOR MAMMALS

EMULSIFIED SAVOURY FOOD CONCENTRATE

Lozenge dosage form having a disintegrative tablet portion and a candy glass shell portion

SPHERICAL INGREDIENT-CONTAINING TOPPING CONDIMENT

Gluten-free pasta comprising seed protein

Low carbohydrate sugar fondant

METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

COMPOUND FORMULA OF BUTYRATE AND DERIVATIVES THEREOF AND BENZOIC ACID, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF AS FEED ADDITIVE

FOOD PRODUCT WITH FAT FREE BINDER

PRODUCT COMPRISING A CONTAINER AND WHEY PROTEIN

Hydrolyzed starch compositions and their use in food applications

Hydrolyzed starch compositions and their use in food applications

Dry blend for making extended cheese product

SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUMS

SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND CARBOXYMETHYL CELLULOSE

SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND POLYSACCHARIDE GUM

Food products that contain zein, and related methods

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

Glutamic Acid Containing Gluten-Free Dough

Composition for preventing and improving metabolic syndrome

Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses

PUFFED PROTEIN BASED SNACK FOOD

HIGH PROTEIN, LOW CARBOHYDRATE MEAL REPLACEMENTS AND FOOD

System and method for the continuous treatment of solids at non-atmospheric pressure

Indulgent edible composition

Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management

Animal feed

COMPOSITIONS OF ACTIVE INGREDIENTS

METHODS OF PREPARING POTATO FOOD PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT

LIQUID TRANSITION NUTRITION FOR INFANTS

Highly-branched starch, its production and uses

SWEETENER COMPOSITION

Reduced digestible carbohydrate food having reduced blood glucose response

PRODUCTION OF EXTRUDED CHEESE CRACKERS AND SNACKS

METHOD FOR OBTAINING CHEWING GUM, IN WHICH TALC IS REPLACED WITH AGGLOMERATES OF CRYSTALS

PROCESS FOR THE TOTAL OR PARTIAL REPLACEMENT OF TALC IN CHEWING GUM

Carotenoid compositions containing modified gum acacia

DRIED KONJAC AND MANUFACTURING METHOD THEREFOR AS WELL AS PROCESSED FOODS USING SAID DRIED KONJAC

BATTER MIX COMPOSITION WITH REDUCED OIL ABSORPTION

Compositions containing mixtures of fermentable fibers

Ready-to-eat cereal with reduced sugar coating

Method for improving the sensory properties and resistance of food and drink products to micro-organisms

PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF

System and method for the continuous treatment of solids at non-atmospheric pressure

PROCESS FOR THE MANUFACTURE OF CHEESE

NUTRITIONAL FORMULA CONTAINING OCTENYL SUCCINATE ANHYDRIDE-MODIFIED TAPIOCA STARCH

Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods

Composition for improving membrane composition and functioning of cells

Selective starch feeding protocol

FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD

CONDIMENT

CHEWABLE SUPPLEMENT WITH LIVE MICROORGANISMS

Reduced sucrose sugar coatings for cereals and methods of preparation

Hydroxypropyl Substituted Starches As Source of Soluble Fiber

PRODUCTION OF BEADLETS COMPRISING PROBIOTIC COMPOUNDS

EMULSION-LIKE COMPOSITIONS

FROZEN PELLETS MADE WITH JUICE

Acidic emulsified mayonnaise-like food

Method for masking curcumin flavor

NUTRITIONAL COMPOSITION WITH ANTI-REGURGITATION PROPERTIES

RECONSTITUTED RICE KERNALS AND PROCESSES FOR THEIR PREPARATION

Chia-based fatty acids food product, rich in omega-3, with good stability

Coated stabilised microwave heated foods

MICROWAVEABLE BATTER

Water-dispersible compositions for food applications

Microcrystalline cellulose compositions

Snack/convenience foods and the like having external and/or internal coating compositions

Method for increasing bone density and/or reducing any osteochondral defects in an animal and a composition including vitamin K

LOW FAT SHORTENING

Canola Protein Isolate Functionality I

HEAT RESISTANT DELIVERY SYSTEM

SATIETY INDUCING FOOD COMPOSITION

Reduced digestible carbohydrate food having reduced blood glucose response

Method for Suspending a Flavonoid in a Beverage

GUM CONFECTIONS

CEREAL TEA DRINK

FUNCTIONALLY SUPERIOR WHEY PROTEINS

COMPOSITIONS OF FAT-SOLUBLE ACTIVE INGREDIENTS CONTAINING PROTEIN-POLYSACCHARIDE CONJUGATES

PREGELATINIZED STARCHES AS CARRIER MATERIALS FOR LIQUID COMPONENTS

Non-digestible hydroxypropyl starch hydrolysate, method for production thereof and food and beverage

SOUP OR SAUCE COMPOSITION

COMPOSITION WITH SYNBIOTICS

CORN STARCH AND ALSO CORN FLOURS AND FOODS COMPRISING THIS CORN STARCH

ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION

BARRIER COMPOSITIONS AND ARTICLES PRODUCED WITH THE COMPOSITIONS

Method for modifying polyphenol containing plant materials and medical uses of modified polyphenol plant containing materials

SUPPLEMENTARY FOOD COMPOSITION FOR REDUCING BODY ODOR

SYSTEM AND METHOD FOR PREPARING MICROWAVABLE FRIED FOOD PRODUCTS

Pulverulent carotenoid preparation for colouring drinks

Heat-expanded food products

Fortification of sugar with vitamin A

BETA + HYDROLYZED LECITHIN

FOOD MATERIAL FOR INHIBITING OSTEOCLASTOGENESIS

ORGANIC CHEWABLE SUPPLEMENT

Protein crisps and method of manufacturing same

MILK REPLACER

Cereal-based Infant Nutrition with Fibre

ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION

COATING COMPOSITION FOR BAKERY FOOD PRODUCTS AND BAKERY FOOD PRODUCTS USING THE SAME

USE OF WHOLE GRAIN MATERIALS WITH HIGH RESISTANT STARCH FOR SATIETY, REDUCTION OF FOOD INTAKE AND WEIGHT MANAGEMENT

Chocolate roast process for almonds

GRAIN POWDER COMPOSITION

Cream substitute

METHOD FOR PREPARING A VEGETABLE FOOD PRODUCT AND VEGETABLE FOOD PRODUCT THEREBY OBTAINED

PROCESS FOR THE MANUFACTURE OF A POWDER CONTAINING CAROTENOIDS

Liquid formulations containing a carotinoid

COMPOSITIONS CONTAINING BETA-CAROTENE

Branched α-glucan, α-glucosyltransferase which forms the glucan, their preparation and uses

LOW CALORIE SWEETENER COMPOSITIONS

ALLERGEN-FREE, PROTEIN-FREE OR AT LEAST DAIRY FREE POWDERED NUTRITIONAL COMPOSITIONS AND THE USE THEREOF IN FOOD PRODUCTS

NOVEL SLOWLY DIGESTIBLE STORAGE CARBOHYDRATE

Natural equivalent of chemically modified starch

Process for producing slowly digestible starch

Process for the manufacture of a powder containing carotenoids

COATING FOR MICROWAVABLE FOOD PRODUCT

METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS

Production of extruded cheese crackers and snacks

COMPOSITION AND USES THEREOF

WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS

Resistant starch-hydrocolloid blends and uses thereof

CAROTENOID COMPOSITIONS CONTAINING MODIFIED GUM ACACIA

Polymer controlled induced viscosity fiber system and uses thereof

FRUIT PRODUCTS CONTAINING OMEGA-3 FATTY ACIDS

EDIBLE FILM-SHAPED PREPARATION WITH COLA TASTE

NUTRITIONAL SUPPLEMENTS

PROTEINACEOUS FOODSTUFF

Method for developing a dairy protein cake

Compositions comprising sugar beet pectin and carotenoids

Pressed agglomerates suitable for consumption having retarded aroma release

Filled, baked crispy snack having a high moisture content

Selective starch feeding protocol

USE OF A PULVERULENT COMPOSITION TO PREPARE A POWDER OR A FOOD PRODUCT

Supplementary Food Composition For Reducing Body Odor

Composition for Preventing and Improving Metabolic Syndrome

Infant nutritional compositions for preventing obesity

PERI-OPERATIVE COMPOSITION COMPRISING LACTOBACILLUS RHAMNOSUS

Microcrystalline cellulose compositions

Fast rehydrating noodle

COMPOSITIONS OF ACTIVE INGREDIENTS

Nutritional Beverages

Puffed protein based snack food

Canola Protein Isolate Functionality I

Food product comprising bacteria and sorbitan fatty acid

Highly-branched starch, its production and uses

Composition for improving membrane composition and functioning of cells

Carbohydrate fraction and use thereof for a flat postprandial glucose response

Edible Pullulan Films Containing Flavoring

Production of Resistant Starch Product Having Tailored Degree of Polymerization

Microencapsulated oil product and method of making same

Compositions of Plant Carbohydrates as Dietary Supplements

Composition for improving membrane composition and functioning cells

Powder Compositions

Heat Stable Flavouring Compositions

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

Liquid Transition Nutrition For Infants

COMPOSITION FOR IMPROVING MEMBRANE COMPOSITION AND FUNCTIONING CELLS

Composition for improving membrane composition and functioning of cells

Production of Resistant Starch Product

Production of Resistant Starch Product Having Tailored Degree of Polymerization

Low Calorie Fat Substitute

Process for the Manufacture of Cheese

Seafood Compositions Comprising Structured Protein Products

Processed Meat Products Comprising Structured Protein Products

FOAMY COATING OR TOPPING COMPOSITIONS

RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF

Body weight gain inhibitor

Carotenoid-containing aqueous suspensions and powders, methods of producing the same and uses thereof

Encapsulated Active Ingredients, Methods of Preparation and Their Use

Process for Particle Size Reduction of Glass-Like Polysaccharides

Novel Stabilized Carotenoid Compositions

Nutritious fabricated snack products

Composition and method of stabilized sensitive ingredient

Composition and method of stabilized sensitive ingredient

Composition and method of stabilized sensitive ingredient

Composition and method of stabilized sensitive ingredient

Bypass protection for protein and starch in animal feed

Selective feeding of starch to increase milk production in ruminants

Powdered plant sterol ester-containing preparations, method for preparing the same and foods and drinks containing the same

High fiber rotary molded cookies containing inulin and resistant starch

Highly inhibited starch fillers for films and capsules

Food-compatible laser-imageable coatings

Food and beverage emulsifiers

Formulations For Liquid Coatings To Deliver Flavor To Food Products

Water Retaining Composition Based on Starches and Pectins for Foodstuff and Use Thereof

Method to Prepare a Stable High-Load Paprika Extract in Powder Form

Process for production of compounds, which are starch containing particles coated, embedded or encapsulated by at least one biopolymers

Anticancer Composition for Oral Use Comprising Liposome Containing Phytosterols and Prevention or Treatment for Cancer Using the Liposome

Controlled hydration of hydrocolloids

Stable Protein-free whippable food product

Snack/convenience foods and the like having external and/or internal coating compositions

Indulgent edible composition

Nutritional formulations containing octenyl succinate anhydride-modified tapioca starch

Microwavable and Oven-Bakable Coated Food Products

Method of lowering body fat percentage or inhibiting body fat percentage increase

Heat-stable high-amylopectin starch

Process for thickening food having reduced oil and fat content

Chilled or Shelfstable Pasty Concentrated Composition

Gi track delivery systems

Food and vitamin preparations containing the natural isomer of reduced folates

Diabetogenic epitopes

Aerated milk compositions

Reduced-fat flavored coating and methods of using same

Batter mix containing modified starch

COMPOSITIONS OF PLANT CARBOHYDRATES AS DIETARY SUPPLEMENTS

Pharmaceutical or dietary compositions based on short-chain fatty acids and complex sugars, for intestinal disorders

Method for the production of food products having reduced fat content

Gel carrier for retortable food products and method of preparing same

Probiotic composition having acid-resistant enteric coating

Dietary supplements and prepared foods containing triglyceride-recrystallized non-esterified phytosterols

Tofu products tolerant to freezing and process for producing the same

Particulate vitamin composition

Body weight gain inhibitor

Confectionery composition for decorating

Feed supplement compositions

WHEY-CONTAIING FOOD PRODUCT AND METHOD OF DEFLAVORING WHEY PROTEIN

Meat quality-improving agent

Mineral-bound starch compositions and methods of making the same

Starch/carboxylated polymer composites

Multipurpose dry mix applicable in sweet and savoury food applications

Production of edible substrates

Body temperature elevating agents

Preparation and use of hydrogels

Bakery products containing starch n-octenyl succinate

Method for preparing a gellable starch product

Expanded products with high protein content

Food for gastrointestinal health

Adherence of temperature-sensitive inclusions on edible lightweight cores

Pregelatinized chemically modified resistant starch products and uses thereof

Polymer controlled induced viscosity fiber system and uses thereof

Starch-based rubber-elastic confectionery

High-fiber, high-protein pasta and noodle products

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

Food product comprising a phytosterol

Nutrition bar or other food product and process of making

Method of deflavoring soy-derived materials confectionary type products

Microcrystalline cellulose compositions

Shelf stable cheese composition and method of preparation

Methods for regulating weight and size of animals

Nutritional compostions comprising a soluble viscous fiber in a solid crisp matrix

Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same

Low water activity nutritional product having beneficial microbial and high oil content

Microcapsules for stabilization of cosmetic, pharmaceutical or food products

Edible film containing food acid

Use of a crosslinked or inhibited starch product

Use of a chemically modified starch product

Salt substitute compositions having N-neohexyl-a-aspartyl-l- phenylalanine methyl ester for modifying flavor and methods of manufacturing the same

Protein-containing dairy product

Barrier compositions and articles produced with the compositions

Dietary supplement compositions

Particulate creamer comprising fat and food compositions comprising said creamer

A RESISTANT STARCH AND PROCESS FOR THE PRODUCTION THEREOF

Method and apparatus for the preparation of alimentary soft granular caviar

Canola protein isolate functionality I

Aerated food component

Low protein cream cheese

Aerated confections and methods for preparing the same