5102 ⎘
Food ingredients; Proteins Vegetable protein
Sub-classes:Protein compositions with high isoelectric proteins
#2POTATO PROTEIN POWDERS
#3POTATO PROTEIN POWDERS
#4SOLVENT BASED DE-OILING FOR PLANT BASED PROTEIN EXTRACTION
#5NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN
#6SOLUTION OF DENATURED PEA PROTEIN, AND USES THEREOF TO FORM MICROPARTICLES
#7Freeze concentration of root- or tuber juice
#8Solvent based de-oiling for plant based protein extraction
#9Protein compositions with high isoelectric proteins
#10MEAT SUBSTITUTE
#11High solubility pea protein composition
#12OILSEED MEAL IMPROVED PRODUCTS
#13Pea proteins with improved flavour, production method, and industrial uses
#14METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE
#15Vicine and covicine removal from a feed stock
#16NUTRITIONAL FORMULATIONS COMPRISING A PEA PROTEIN ISOLATE
#17Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake
#18FROZEN CONFECTION
#19METHOD FOR MANUFACTURING A FOOD PRODUCT
#20MANUFACTURING OF PLANT-BASED YOGURT
#21High solubility pea protein composition and method of preparing same
#22Emulsion comprising rapeseed protein isolate
#23Fermented nutritional composition for cow's milk protein allergic subjects
#24FOODSTUFF
#25DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF
#26NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF
#27ENHANCED VISCOSITY OAT BASE AND FERMENTED OAT BASE PRODUCT
#28Non-Processed Protein-based Nutritional Edible Substance
#29Freeze concentration of root- or tuber juice
#30MEAT SUBSTITUTE
#31PH ADJUSTED PULSE PROTEIN PRODUCT
#32Method for producing a texturized dairy protein
#33Process for the production of sugar-free Ice Cream
#34Gluten-free pasta comprising seed protein
#35Preparation of acid soluble pulse protein hydrolyzates with little or no astringency and pulse protein hydrolyzates of improved amino acid score
#36POTATO PROTEIN POWDERS
#37Method and system for removing anti-nutritionals from a feed stock
#38COMPOSITIONS AND METHODS FOR IMPROVING CHEESE PERFORMANCE
#39Natural water-insoluble encapsulation compositions and processes for preparing same
#40Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles
#41WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
#42A SOLUTION OF DENATURED PEA PROTEIN, AND USES THEREOF TO FORM MICROPARTICLES
#43Nutritional Shake
#44Composition of matter for delivering lipid-soluble materials, and a method for producing it
#45Liquid enteral nutritional composition suitable for tube feeding, minimizing lower and upper tract digestive conditions
#46HIGH PROTEIN, LOW CARBOHYDRATE MEAL REPLACEMENTS AND FOOD
#47Yellow pea seed protein-derived peptides
#48Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid
#49Pea-based protein mixture and use thereof in a liquid nutritional composition suitable for enteral feeding
#50COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY
#51seed extract and compositions containing same
#52seed extract and compositions containing same
#53CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
#54Process for producing protein microparticles
#55Method for controlling the digestive coagulation of proteins
#56Method for producing highly palatable dry cat food
#57Process for reducing oil and fat in cooked food with pea protein
#58Composition for improving membrane composition and functioning of cells
#59NUTRITIONAL COMPOSITION INDUCING A POSTPRANDIAL ENDOCRINE RESPONSE
#60CONDIMENT
#61Vegetable milk granulated powder, process for producing vegetable milk, and uses thereof
#62NUTRITIONAL SUPPLEMENT WITH SPECIFIC AMINO ACID PROFILE
#63ISOTONIC ENERGY DRINK
#64ENHANCED BEER FOAMING
#65Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
#66Dietary compositions for promoting weight loss
#67PROTEIN COMPOSITION
#68Canola Protein Isolate Functionality I
#69Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition
#70METHODS FOR CONTROLLING WATER AMOUNT IN A POLYMER COMPOSITION OR SUBSTRATE
#71USES FOR AQUEOUS STREAMS CONTAINING PROTEINS
#72Flavor Encapsulation and Method Thereof
#73Method for the production of sausage products based on fish meat and sausage products containing fish meat
#74USE OF LOW PH TO MODIFY THE TEXTURE OF STRUCTURED PLANT PROTEIN PRODUCTS
#75WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
#76Compositions and Methods For Preventing or Treating Feline Chronic Renal Failure
#77Meat Analog Product
#78DIETARY COMPOSITIONS FOR PROMOTING WEIGHT LOSS
#79Functional Masticatory Material, Method Of Producing The Same And Method Of Using The Same
#80Infant nutritional compositions for preventing obesity
#81Canola Protein Isolate Functionality I
#82Composition for improving membrane composition and functioning of cells
#83Composition for improving membrane composition and functioning cells
#84COMPOSITION FOR IMPROVING MEMBRANE COMPOSITION AND FUNCTIONING CELLS
#85Composition for improving membrane composition and functioning of cells
#86Ground Meat and Meat Analog Compositions Having Improved Nutritional Properties
#87Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food
#88Textured pea proteins
#89Method of Obtaining Vegetable Proteins and/or Peptides, Proteins Produced According to Said Method and/or Peptides and Use Thereof
#90COMPOSITIONS CONSISTING OF BLENDED VEGETARIAN PROTEINS
#91Natural Water-Insoluble Encapsulation Compositions and Processes for Preparing Same
#92Bypass protection for protein and starch in animal feed
#93Nutritional formula for athletes' recovery
#94Novel Nutraceutical Compositions
#95Compositions comprising pantothenic acid and their use for stimulating appetite
#96Microwavable and Oven-Bakable Coated Food Products
#97Stabilized edible foams
#98Omega-3 Fatty Acids Encapsulated In Zein Coatings and Food Products Incorporating the Same
#99Particulate vitamin composition
#100Textured food product
#101Low-phytate infant formulas
#102Vegetable protein meat analog
#103Method and composition for preventing discoloration of injected beef
#104Protein-containing preparation which can be biotechnologically produced, method for the production thereof, and use of the same as a food ingredient
#105Nutritionally balanced traditional snack foods having a low glycemic response
#106Canola protein isolate functionality I
#107Extruded ingredients for food products
#108Egg-like food product
#109Method for obtaining a protein isolate and a fibre fraction from a parent substance containing fibres and protein
#110Canola protein isolate functionality II
#111Vegetable protein meat analog
#112Potato protein powders