Biosynthetic gums

Industry

CPC
A21D2/185

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D2/00Treatment of flour or dough by adding materials thereto

Current Industry

A21D2/185Biosynthetic gums

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Method and formulation for gluten-free bakery products
- Patent number 11,930,828
- Issue date Mar 19, 2024
- Rich Products Corporation
- HuaXiao Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Starch-free baked foods and methods of making
- Patent number 11,696,586
- Issue date Jul 11, 2023
- Simply Good Foods USA, Inc.
- Marc Anthony Romero
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Refrigerated dough with extended shelf life made from white wheat f...
- Patent number 10,624,356
- Issue date Apr 21, 2020
- General Mills, Inc.
- David J Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwaveable dough compositions
- Patent number 8,741,369
- Issue date Jun 3, 2014
- Kraft Foods Group Brands LLC
- Keith E. Petrofsky
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
System for gluten replacement in food products
- Patent number 8,088,427
- Issue date Jan 3, 2012
- Cargill, Incorporated
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Plasma reactor having an inductive antenna coupling power through a...
- Patent number 6,623,596
- Issue date Sep 23, 2003
- Applied Materials, Inc.
- Kenneth S. Collins
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bulking agents and processes for preparing them from food gums
- Patent number 6,299,924
- Issue date Oct 9, 2001
- National Starch and Chemical Investment Holding Corporation
- Chung-Wai Chiu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Plasma reactor having an inductive antenna coupling power through a...
- Patent number 6,077,384
- Issue date Jun 20, 2000
- Applied Materials, Inc.
- Kenneth S. Collins
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bulking agents and processes for preparing them from food gums
- Patent number 5,811,148
- Issue date Sep 22, 1998
- National Starch and Chemical Investment Holding Corporation
- Chung-Wai Chiu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Pectinase from Saccharomyces bayanus
- Patent number 5,807,727
- Issue date Sep 15, 1998
- Japan Tobacco Inc.
- Setsuko Uchida
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
High fiber bakery products
- Patent number 5,035,903
- Issue date Jul 30, 1991
- International Flavors & Foods Ingredients Company, division of Indopco, Inc.
- Roy F. Silva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing frozen yeast-leavened dough
- Patent number 4,743,452
- Issue date May 10, 1988
- Stauffer Chemical Company
- Lisa V. Felske
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Producing multi-textured cookies containing gum
- Patent number 4,717,577
- Issue date Jan 5, 1988
- Nabisco Brands, Inc.
- Patricia Constance
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Modified gluten product and process
- Patent number 4,198,438
- Issue date Apr 15, 1980
- John Labatt Limited
- Norman S. Singer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3733208
- Patent number 3,733,208
- Issue date May 15, 1973
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
2983613
- Patent number 2,983,613
- Issue date May 9, 1961
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
BAKED FOOD
- Publication number 20240423219
- Publication date Dec 26, 2024
- House Foods Corporation
- Tomomi NOHIRA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method and Formulation For Gluten-Free Bakery Products
- Publication number 20240358031
- Publication date Oct 31, 2024
- RICH PRODUCTS CORPORATION
- HuaXiao Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STARCH-FREE BAKED FOODS AND METHODS OF MAKING
- Publication number 20240315262
- Publication date Sep 26, 2024
- Simply Good Foods USA, Inc.
- Marc Anthony Romero
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STARCH-FREE BAKED FOODS AND METHODS OF MAKING
- Publication number 20230329248
- Publication date Oct 19, 2023
- Simply Good Foods USA, Inc.
- Marc Anthony Romero
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STARCH-FREE BAKED FOODS AND METHODS OF MAKING
- Publication number 20230240307
- Publication date Aug 3, 2023
- Simply Good Foods USA, Inc.
- Marc Anthony Romero
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
- Publication number 20200236951
- Publication date Jul 30, 2020
- LESAFFRE ET COMPAGNIE
- François BLAREAU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE
- Publication number 20200154718
- Publication date May 21, 2020
- AAK AB
- Jeroen DEMEURISSE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE
- Publication number 20180325141
- Publication date Nov 15, 2018
- SAN-EI GEN F.F.I., INC.
- Kohei NAKAJIMA
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Application
Method and Formulation For Gluten-Free Bakery Products
- Publication number 20180220660
- Publication date Aug 9, 2018
- Rich Products Corporation
- HuaXiao Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS
- Publication number 20160165943
- Publication date Jun 16, 2016
- Matthew Yurgec
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION FOR REDUCING BAKING LOSSES
- Publication number 20120088016
- Publication date Apr 12, 2012
- Bayer CropScience AG
- Jens Pillings
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Aqueous Dough Conditioning Composition
- Publication number 20100028491
- Publication date Feb 4, 2010
- CEREFORM LIMITED
- Robert Whitehurst
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method and Formulations For Gluten-Free Bakery Products
- Publication number 20100015279
- Publication date Jan 21, 2010
- HuaXiao Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
System for gluten replacement in food products
- Publication number 20090098270
- Publication date Apr 16, 2009
- Cargill, Incorporated
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bread Improver Comprising Emulsifier and Stabiliser
- Publication number 20080233240
- Publication date Sep 25, 2008
- Margaretha Wegman
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
System for gluten replacement in food products
- Publication number 20080038434
- Publication date Feb 14, 2008
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Aqueous Stabilization of Liquid Dough Conditioning Composition
- Publication number 20070292562
- Publication date Dec 20, 2007
- Matthew Green
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Microwaveable dough compositions
- Publication number 20060210673
- Publication date Sep 21, 2006
- Keith E. Petrofsky
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Shelf-stable batters
- Publication number 20040151809
- Publication date Aug 5, 2004
- Walt Schierioth
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Self rising dough-containing food product
- Publication number 20020172747
- Publication date Nov 21, 2002
- Rhodia Inc.
- John Brodie
- A21 - BAKING EDIBLE DOUGHS

Biosynthetic gums

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Method and formulation for gluten-free bakery products

Starch-free baked foods and methods of making

Refrigerated dough with extended shelf life made from white wheat f...

Microwaveable dough compositions

System for gluten replacement in food products

Plasma reactor having an inductive antenna coupling power through a...

Bulking agents and processes for preparing them from food gums

Plasma reactor having an inductive antenna coupling power through a...

Bulking agents and processes for preparing them from food gums

Pectinase from Saccharomyces bayanus

High fiber bakery products

Method for producing frozen yeast-leavened dough

Producing multi-textured cookies containing gum

Modified gluten product and process

3733208

2983613

Patents Applicationslast 30 patents

BAKED FOOD

Method and Formulation For Gluten-Free Bakery Products

STARCH-FREE BAKED FOODS AND METHODS OF MAKING

STARCH-FREE BAKED FOODS AND METHODS OF MAKING

STARCH-FREE BAKED FOODS AND METHODS OF MAKING

BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS

COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE

METHOD FOR IMPROVING OR MAINTAINING PHYSICAL PROPERTIES OF SUBSTANCE

Method and Formulation For Gluten-Free Bakery Products

STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS

COMPOSITION FOR REDUCING BAKING LOSSES

Aqueous Dough Conditioning Composition

Method and Formulations For Gluten-Free Bakery Products

System for gluten replacement in food products

Bread Improver Comprising Emulsifier and Stabiliser

System for gluten replacement in food products

Aqueous Stabilization of Liquid Dough Conditioning Composition

Microwaveable dough compositions

Shelf-stable batters

Self rising dough-containing food product