Patents-Review.com
ClassID:

5181 ⎘

A23V2300/26 - CPC Classification

Classification description:

Processes Homogenisation

Recent Application in this class:
#1
20240065280
2024-02-29

CREAMER COMPOSITION

 #2
20230345987
2023-11-02

PROCESS FOR THE MANUFACTURE OF AN AQUEOUS DISPERSION COMPRISING MUSTARD BRAN AND OIL-IN-WATER EMULSION CONTAINING SUCH DISPERSION

 #3
20230122880
2023-04-20

Method for the preparation of a monoglyceride hydrate product

 #4
20220322693
2022-10-13

STABILIZATION OF CARRAGEENAN FREE CHOCOLATE MILK

 #5
20210195909
2021-07-01

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

 #6
20210100262
2021-04-08

High solubility pea protein composition

 #7
20200230060
2020-07-23

SPRAY-DRIED WATER-SOLUBLE POWDER COMPOSITIONS AND PROCESSING METHODS THEREFOR

 #8
20200054053
2020-02-20

METHOD FOR PREPARING OLIVE LEAF POWDER

 #9
20200015506
2020-01-16

PARTICULATE HEALTH FOOD

 #10
20200015489
2020-01-16

Curcumin infused milk beverage and a process for the preparation thereof

 #11
20200000121
2020-01-02

Dairy gluten free no sugar added coconut milk frozen desert compositions and products

 #12
20190364947
2019-12-05

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

 #13
20190364936
2019-12-05

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

 #14
20190350218
2019-11-21

HEALTHY FOOD PRODUCTS AND METHODS

 #15
20190320689
2019-10-24

Ready-to-drink plant protein beverage product and methods for making same

 #16
20190274331
2019-09-12

Stabilization of carrageenan free chocolate milk

 #17
20190261648
2019-08-29

High solubility pea protein composition and method of preparing same

 #18
20190254302
2019-08-22

SYSTEMS AND METHODS FOR CONTROLLING THE RELEASE FROM ENZYME-RESPONSIVE MICROCAPSULES WITH A SMART NATURAL SHELL

 #19
20190230960
2019-08-01

Shelf-Stable Nitrogenous Organic Acid Compositions

 #20
20190216119
2019-07-18

Liquid Sweetener Compositions

 #21
20190203155
2019-07-04

FISH ODOR-FREE FISH OIL COMPOSITION AND PREPARATION METHOD THEREFOR

 #22
20190193082
2019-06-27

RAW GRAIN FORTIFICATION SYSTEM AND PROCESS

 #23
20190174787
2019-06-13

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

 #24
20190159503
2019-05-30

Heat sterilized high protein enteral compositions with whey protein which comprises whey protein micelles and a source of casein

 #25
20190116859
2019-04-25

COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

 #26
20190116828
2019-04-25

Method for the preparation of a monoglyceride hydrate product

 #27
20190110508
2019-04-18

NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF

 #28
20190075831
2019-03-14

Stabilized fat soluble nutrient compositions and process for the preparation thereof

 #29
20190037903
2019-02-07

High caloric, high protein nutritional formula comprising collagen

 #30
20190037898
2019-02-07

REDUCED FAT CONDIMENTS, PROCESSES AND PRODUCTS

 #31
20190029281
2019-01-31

CREAMER COMPOSITION

 #32
20190000113
2019-01-03

Industrial method for recovering phospholipids and producing lecithin from a residue from the production of soy protein concentrate

 #33
20180343881
2018-12-06

CONCENTRATE FOR MILKY BEVERAGES, BEVERAGE CAPSULE AND METHOD OF MAKING BEVERAGE WITH CAPSULE

 #34
20180332867
2018-11-22

DAIRY SPREAD COMPOSITION AND METHOD FOR ITS PRODUCTION

 #35
20180317535
2018-11-08

Process for the manufacture of an aqueous dispersion comprising mustard bran and aqueous dispersion comprising mustard bran

 #36
20180310585
2018-11-01

NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF

 #37
20180263266
2018-09-20

AN APPARATUS FOR ULTRA-FINE GRINDING OF RED GINSENG, AND A METHOD FOR PRODUCING WHOLE RED GINSENG EXTRACT AND LIQUID WITH MAXIMIZED NUTRITION ABSORPTIVITY BY ENZYME FERMENTATION

 #38
20180249744
2018-09-06

SWEETENER COMPOSITIONS AND FOODS, BEVERAGES, AND CONSUMABLE PRODUCTS MADE THEREOF

 #39
20180228188
2018-08-16

MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE

 #40
20180220668
2018-08-09

FAT-FREE READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION

 #41
20180220667
2018-08-09

READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION

 #42
20180184678
2018-07-05

PULVERULENT EMULSIFIED COMPOSITION

 #43
20180092376
2018-04-05

Two-step emulsification process for preparing infant formula

 #44
20070003602
2007-01-04

Method of extracting proteins from a cell