Food Patents - FLEXNEWS

:. Patents

The FLEXNEWS Patents Database hosts some of the latest corporate intellectual property information issued worldwide. The database also provides a non-exhaustive archive of issued patent applications for the food industry.

PATENT APPLICATIONS

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Method for Preparing Flour Doughs and Products Made from Such Doughs Using Lipase

Flavor Releasing Cores and Their Use in Chewing Gum Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Method of Producing Bakery Products, Such as Sandwich Loaves, and Baked Products Thus Obtained

Method of Oil Purification, and Uses Thereof for Food and Feed

Food or Beverage Containing Highly Unsaturated Fatty Acid, and Process for Production Thereof

Nutritional Products Comprising Saccharide Oligomers

Natural Sweetener: a Patent A natural sweetener formulation comprises fructose, lo han, and inulin.

Method for Obtaining Cocoa Bean Polyphenol Extracts, Resulting Extracts and Uses Thereof

Gel in Water Suspensions Comprising Cocoa Products and Beverages Made from Them

Novel Vitamin D2 Yeast Preparation, a Method for Producing the Same, and the Use Thereof

Polyphenol-Rich Extract from Plant Material

Composition Comprising Lignin and Antidi Arrheal Component

Food Additive: a Patent The invention relates to a food additive having carraghenate and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products.

Chewing Gum Containing Physiological Cooling Agents and Method of Preparing

Toasted Flavor Additive and Method of Making

Method and Apparatus for Producing a Multiple Phase Confectionery Article

Gelled Dairy Compositions and Related Methods The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.

Triglyceridic Nature Oil with Improved Nutritional Properties and Process for the Preparation Thereof

Encapsulation of Heat and Moisture Sensitive Substances

Substituted Bicyclo[4.1.0]Heptane-7-Carboxylic Acid Amides and Derivatives Thereof as Food Flavor Substances

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Method for Preparing Flour Doughs and Products Made...

Nutritional Products Comprising Saccharide Oligomers

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Flavor Releasing Cores and Their Use in Chewing Gum

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