Natural gums

Industry

CPC
A21D2/183

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Parent Industries

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

Current Industry

A21D2/183Natural gums

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Fatty preparation, a process for making said fatty preparation, and...
- Patent number 12,193,453
- Issue date Jan 14, 2025
- BORGES AGRICULTURAL & INDUSTRIAL EDIBLE OILS S.A.U.
- Carolina Cristina Benedí Santamaria
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composite plant-MCT flour, method of manufacture, and food products...
- Patent number 12,011,004
- Issue date Jun 18, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food product for chewing or swallowing difficulty
- Patent number 12,004,544
- Issue date Jun 11, 2024
- SAVOREASE THERAPEUTIC FOODS INC.
- Reva Barewal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composite flour, method of manufacture, and food products made ther...
- Patent number 11,963,536
- Issue date Apr 23, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
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
Process for producing low gluten or gluten free dough
- Patent number 11,889,841
- Issue date Feb 6, 2024
- PHYTOBOKAZ
- Henry Joseph
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food protein gel matrix gluten analog
- Patent number 11,229,213
- Issue date Jan 25, 2022
- General Mills, Inc.
- David J Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for the production of an edible object by powder bed (3D) pr...
- Patent number 11,000,058
- Issue date May 11, 2021
- Stichting Wageningen Research
- Jerome Villarama Diaz
- B29 - WORKING OF PLASTICS WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL
Information Patent Grant
Method for producing intensified whole-cereal flour by means of pul...
- Patent number 10,785,983
- Issue date Sep 29, 2020
- South China University of Technology
- Xin'an Zeng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Rice dough compositions and gluten-free rice noodles made therefrom
- Patent number 10,785,999
- Issue date Sep 29, 2020
- Ajinomoto Foods North America, Inc.
- Yutaka Iwasaki
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Use of alternan as texturizing agent in foodstuffs and cosmetics
- Patent number 10,463,606
- Issue date Nov 5, 2019
- Bayer Intellectual Property GmbH
- Claus Frohberg
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough compositions for extended shelf life baked articles
- Patent number 9,730,459
- Issue date Aug 15, 2017
- General Mills, Inc.
- Soumya Roy
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sodium bicarbonate product
- Patent number 9,648,884
- Issue date May 16, 2017
- Eminate Limited
- Sarah Gaunt
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Biscuit comprising guar gum
- Patent number 9,585,402
- Issue date Mar 7, 2017
- Generale Biscuit
- Pierre Aymard
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Salt product
- Patent number 9,491,961
- Issue date Nov 15, 2016
- Eminate Limited
- Stephen John Minter
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Use of alternan as texturizing agent in foodstuffs and cosmetics
- Patent number 9,370,203
- Issue date Jun 21, 2016
- Bayer Intellectual Property GmbH
- Claus Frohberg
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
0-net carbohydrate all purpose flour
- Patent number 9,314,032
- Issue date Apr 19, 2016
- Peter Jay Bernacchi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough compositions for extended shelf life baked articles
- Patent number 9,241,495
- Issue date Jan 26, 2016
- General Mills, Inc.
- Soumya Roy
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
(Arabino)xylan oligosaccharide preparation
- Patent number 8,927,038
- Issue date Jan 6, 2015
- Cargill, Incorporated
- Willem Broekaert
- 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
Batter-like compositions containing setting agent and methods of pr...
- Patent number 8,637,105
- Issue date Jan 28, 2014
- General Mills, Inc.
- Yang Kou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Low-fat batter-like compositions and methods of preparing and using...
- Patent number 8,637,106
- Issue date Jan 28, 2014
- General Mills, Inc.
- Yang Kou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Reduced digestible carbohydrate food having reduced blood glucose r...
- Patent number 8,518,468
- Issue date Aug 27, 2013
- Techcom Group, LLC
- Jon R. Anfinsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
High protein and high fiber food products
- Patent number 8,512,778
- Issue date Aug 20, 2013
- Delavau L.L.C.
- Raya Levin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Reduced digestible carbohydrate food having reduced blood glucose r...
- Patent number 8,465,785
- Issue date Jun 18, 2013
- Techcom Group, LLC
- Jon R. Anfinsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Salt product
- Patent number 8,435,555
- Issue date May 7, 2013
- Eminate Limited
- Stephen John Minter
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Reduced sugar elastic thin sheeted food dough
- Patent number 8,414,954
- Issue date Apr 9, 2013
- General Mills, Inc.
- Christine Nowakowski
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwavable food products
- Patent number 8,354,131
- Issue date Jan 15, 2013
- Kraft Foods Global Brands LLC
- Renee Gan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sugar free low calorie syrup and the manufacturing method thereof
- Patent number 8,268,377
- Issue date Sep 18, 2012
- Yong Chul Kwon
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Low carbohydrate, functional-like foods and systems incorporating same
- Patent number 8,227,008
- Issue date Jul 24, 2012
- CyberSoft, Inc.
- Marie D. Radatti
- 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
Place and Bake Cake Product
- Publication number 20240349739
- Publication date Oct 24, 2024
- GENERAL MILLS, INC.
- Susan Y. deWerff
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
- Publication number 20240237693
- Publication date Jul 18, 2024
- Savorease Therapeutic Foods Inc.
- Reva Barewal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20240188608
- Publication date Jun 13, 2024
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
- Publication number 20240180213
- Publication date Jun 6, 2024
- Eat JUST, Inc.
- Joshua TETRICK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...
- Publication number 20240172765
- Publication date May 30, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE PLANT-MCT FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS...
- Publication number 20240108015
- Publication date Apr 4, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...
- Publication number 20240108017
- Publication date Apr 4, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COCONUT DOUGH TO MAKE TORTILLAS
- Publication number 20240081353
- Publication date Mar 14, 2024
- Luca PORRINO PERASSI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FOOD COMPOSITION FOR THE PREPARATION OF A NATURALLY LEAVENED BAKERY...
- Publication number 20230320368
- Publication date Oct 12, 2023
- Barilla G. e R. Fratelli S.p.A.
- Nadia MORBARIGAZZI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROWAVABLE FROZEN STEAMED DUMPLINGS AND METHODS THEREOF
- Publication number 20230189850
- Publication date Jun 22, 2023
- AJINOMOTO CO., INC.
- Shinji SASAKI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROALGAE-BASED EGG SUBSTITUTE
- Publication number 20230172242
- Publication date Jun 8, 2023
- ALGAMA
- Pauline BARRE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
- Publication number 20220361509
- Publication date Nov 17, 2022
- Lamb Weston, Inc.
- Luz Daniela Bermudez-Aguirre
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD OF EXTENDING BREAD SHELF LIFE
- Publication number 20220256866
- Publication date Aug 18, 2022
- Givaudan SA
- Kim Par TOH
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pizza dough for later use and process for preparing same
- Publication number 20220142182
- Publication date May 12, 2022
- CERELIA
- Claire MICHEAUX
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A...
- Publication number 20220132868
- Publication date May 5, 2022
- Lo-Dough Limited
- Ben Holden
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PROCESS FOR PRODUCING LOW GLUTEN OR GLUTEN FREE DOUGH
- Publication number 20210219560
- Publication date Jul 22, 2021
- PHYTOBOKAZ
- Henry JOSEPH
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20210219581
- Publication date Jul 22, 2021
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Fatty Preparation, a Process for Making Said Fatty Preparation, and...
- Publication number 20210161169
- Publication date Jun 3, 2021
- BORGES AGRICULTURAL & INDUSTRIAL EDIBLE OILS S.A.U.
- Carolina Cristina Benedí Santamaria
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETA...
- Publication number 20210112834
- Publication date Apr 22, 2021
- JIANGNAN UNIVERSITY
- Min ZHANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
- Publication number 20210022352
- Publication date Jan 28, 2021
- Prester Foods Inc.
- Angela Oladiwura
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GOOD-TEXTURE HEALTHY BOILED NOODLE
- Publication number 20200323247
- Publication date Oct 15, 2020
- SHIMADAYA CORPORATION
- Fumiya Nishibori
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Application
Bakery Food Product
- Publication number 20200267999
- Publication date Aug 27, 2020
- Lo-Dough Limited
- Ben Holden
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
RICE DOUGH COMPOSITIONS AND GLUTEN-FREE RICE NOODLES MADE THEREFROM
- Publication number 20200245655
- Publication date Aug 6, 2020
- Ajinomoto Foods North America, Inc.
- Yutaka IWASAKI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WELL-TOLERATED FLOUR COMPOSITION
- Publication number 20200214301
- Publication date Jul 9, 2020
- ERNST BÖCKER GMBH & CO. KG
- Georg Böcker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN FREE BREAD PRODUCT WITH AN IMPROVED TEXTURE
- Publication number 20190059397
- Publication date Feb 28, 2019
- The Cooking Lab LLC
- Nathan P. MYHRVOLD
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Food Protein Gel Matrix Gluten Analog
- Publication number 20180360050
- Publication date Dec 20, 2018
- GENERAL MILLS, INC.
- David J Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
High protein meal and flour compositions and methods
- Publication number 20180271123
- Publication date Sep 27, 2018
- Daniel Tegel
- A21 - BAKING EDIBLE DOUGHS
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

Natural gums

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Fatty preparation, a process for making said fatty preparation, and...

Composite plant-MCT flour, method of manufacture, and food products...

Food product for chewing or swallowing difficulty

Composite flour, method of manufacture, and food products made ther...

Method and formulation for gluten-free bakery products

Process for producing low gluten or gluten free dough

Food protein gel matrix gluten analog

Method for the production of an edible object by powder bed (3D) pr...

Method for producing intensified whole-cereal flour by means of pul...

Rice dough compositions and gluten-free rice noodles made therefrom

Use of alternan as texturizing agent in foodstuffs and cosmetics

Dough compositions for extended shelf life baked articles

Sodium bicarbonate product

Biscuit comprising guar gum

Salt product

Use of alternan as texturizing agent in foodstuffs and cosmetics

0-net carbohydrate all purpose flour

Dough compositions for extended shelf life baked articles

(Arabino)xylan oligosaccharide preparation

Microwaveable dough compositions

Batter-like compositions containing setting agent and methods of pr...

Low-fat batter-like compositions and methods of preparing and using...

Reduced digestible carbohydrate food having reduced blood glucose r...

High protein and high fiber food products

Reduced digestible carbohydrate food having reduced blood glucose r...

Salt product

Reduced sugar elastic thin sheeted food dough

Microwavable food products

Sugar free low calorie syrup and the manufacturing method thereof

Low carbohydrate, functional-like foods and systems incorporating same

Patents Applicationslast 30 patents

BAKED FOOD

Method and Formulation For Gluten-Free Bakery Products

Place and Bake Cake Product

FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY

EGG SUBSTITUTE MIXTURE

PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE

COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...

COMPOSITE PLANT-MCT FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS...

COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...

COCONUT DOUGH TO MAKE TORTILLAS

FOOD COMPOSITION FOR THE PREPARATION OF A NATURALLY LEAVENED BAKERY...

MICROWAVABLE FROZEN STEAMED DUMPLINGS AND METHODS THEREOF

MICROALGAE-BASED EGG SUBSTITUTE

GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT

METHOD OF EXTENDING BREAD SHELF LIFE

Pizza dough for later use and process for preparing same

GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A...

PROCESS FOR PRODUCING LOW GLUTEN OR GLUTEN FREE DOUGH

EGG SUBSTITUTE MIXTURE

Fatty Preparation, a Process for Making Said Fatty Preparation, and...

EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETA...

DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE

GOOD-TEXTURE HEALTHY BOILED NOODLE

Bakery Food Product

RICE DOUGH COMPOSITIONS AND GLUTEN-FREE RICE NOODLES MADE THEREFROM

WELL-TOLERATED FLOUR COMPOSITION

GLUTEN FREE BREAD PRODUCT WITH AN IMPROVED TEXTURE

Food Protein Gel Matrix Gluten Analog

High protein meal and flour compositions and methods

Method and Formulation For Gluten-Free Bakery Products