Solidified foamed products

Industry

CPC
A21D13/0093

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D13/00Finished or partly finished (par-baked) bakery products

Current Industry

A21D13/0093Solidified foamed products

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Application of reduced-fat soybean protein material to soybean-deri...
- Patent number 9,101,150
- Issue date Aug 11, 2015
- Fuji Oil Company Limited
- Masahiko Samoto
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Confectionery meringue
- Patent number 8,475,863
- Issue date Jul 2, 2013
- Mars, Incorporated
- Matthew D. Perry
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Use of native gellan gum
- Patent number 7,147,885
- Issue date Dec 12, 2006
- San-Ei Gen F.F.I., Inc.
- Hirokazu Asano
- C08 - ORGANIC MACROMOLECULAR COMPOUNDS THEIR PREPARATION OR CHEMICAL WORKING-...
Information Patent Grant
Sponge cake premix and method of manufacturing sponge cake by using...
- Patent number 6,884,448
- Issue date Apr 26, 2005
- Nagatanien Co., Ltd.
- Hiroe Takashima
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Savory snack product
- Patent number 6,472,005
- Issue date Oct 29, 2002
- Nestec S.A.
- Jochen Lingk
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dehydrated gel composition from hydrated isolated acetylated gellan...
- Patent number 6,458,404
- Issue date Oct 1, 2002
- San-Ei Gen F.F.I., Inc.
- Norifumi Adachi
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Method for making a microwaveable sponge cake
- Patent number 6,410,074
- Issue date Jun 25, 2002
- Kraft Foods Holdings, Inc.
- Andrew E. McPherson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwaveable sponge cake
- Patent number 6,410,073
- Issue date Jun 25, 2002
- Kraft Foods Holdings, Inc.
- Andrew E. McPherson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Procedure for the production of food foams
- Patent number 4,597,980
- Issue date Jul 1, 1986
- Institut fuer Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee
- Regina Bottcher
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Air or oil emulsion food product having glucomannas as sole stabili...
- Patent number 4,582,714
- Issue date Apr 15, 1986
- Mars G. B. Limited
- David M. Ford
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Protein product
- Patent number 4,572,837
- Issue date Feb 25, 1986
- The British Food Manufacturing Industries Research Association
- Stephen Poole
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for coating a substrate with a foamed proteinaceous product
- Patent number 4,555,417
- Issue date Nov 26, 1985
- A. E. Staley Manufacturing Company
- Paul W. Gibson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Proteinaceous foaming compositions and method for preparing foamed...
- Patent number 4,390,450
- Issue date Jun 28, 1983
- A. E. Staley Manufacturing Company
- Paul W. Gibson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Preparation of high-ratio cakes using untreated wheat flour
- Patent number 4,294,864
- Issue date Oct 13, 1981
- The American Institute of Baking
- Karel Kulp
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Egg albumen extender prepared from derived protein-containing compo...
- Patent number 4,238,519
- Issue date Dec 9, 1980
- Stauffer Chemical Company
- Pei K. Chang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for the manufacture of a meringue of improved stiffness
- Patent number 4,210,679
- Issue date Jul 1, 1980
- Firma Schoxi AG
- Rene Meili
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3713845
- Patent number 3,713,845
- Issue date Jan 30, 1973
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3655405
- Patent number 3,655,405
- Issue date Apr 11, 1972
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3459560
- Patent number 3,459,560
- Issue date Aug 5, 1969
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3409440
- Patent number 3,409,440
- Issue date Nov 5, 1968
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3409442
- Patent number 3,409,442
- Issue date Nov 5, 1968
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3338721
- Patent number 3,338,721
- Issue date Aug 29, 1967
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3160507
- Patent number 3,160,507
- Issue date Dec 8, 1964
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3111408
- Patent number 3,111,408
- Issue date Nov 19, 1963
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3078168
- Patent number 3,078,168
- Issue date Feb 19, 1963
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3038808
- Patent number 3,038,808
- Issue date Jun 12, 1962
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3016302
- Patent number 3,016,302
- Issue date Jan 9, 1962
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
2987400
- Patent number 2,987,400
- Issue date Jun 6, 1961
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
2968565
- Patent number 2,968,565
- Issue date Jan 17, 1961
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
2965493
- Patent number 2,965,493
- Issue date Dec 20, 1960
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
FOAMING AGENT FOR USE IN FOOD COMPOSITIONS
- Publication number 20150272170
- Publication date Oct 1, 2015
- Solae, LLC
- Zebin Wang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
AERATED COMPOSITIONS CONTAINING EGG ALBUMEN PROTEIN AND HYDROPHOBIN
- Publication number 20150017295
- Publication date Jan 15, 2015
- Conopco, Inc., d/b/a UNILEVER
- Gijsbert Kuil
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low Calorie Sugar Substitute Composition and Methods for Making the...
- Publication number 20140377436
- Publication date Dec 25, 2014
- Paula Persinger
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY
- Publication number 20140335255
- Publication date Nov 13, 2014
- Jin-Mi Jung
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low Calorie Sugar Substitute Composition and Methods for Making the...
- Publication number 20140255581
- Publication date Sep 11, 2014
- Sioux Naturals, LLC
- Paula Persinger
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
NOVEL APPLICATION OF REDUCED-FAT SOYBEAN PROTEIN MATERIAL TO SOYBEA...
- Publication number 20140113866
- Publication date Apr 24, 2014
- Masahiko Samoto
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD AND APPARATUS FOR MAKING A LOW DENSITY WAFER PRODUCT
- Publication number 20130236622
- Publication date Sep 12, 2013
- Nestec S.A.
- Abdessamad Arrachid
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method And Apparatus For Making Aerated Food Product And Product Ob...
- Publication number 20110052778
- Publication date Mar 3, 2011
- Melis Abylov
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CONFECTIONERY MERINGUE
- Publication number 20110045158
- Publication date Feb 24, 2011
- Mars, Incorporated
- Matthew D. Perry
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BISCUIT EXTRUDABLE AT NEGATIVE TEMPERATURE, PROCESS OF PREPARATION...
- Publication number 20090269452
- Publication date Oct 29, 2009
- Nestec S.A.
- Christian Dufort
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Foamed food comprising soybean flour as the main component
- Publication number 20090148557
- Publication date Jun 11, 2009
- Days Nutrition , Inc.
- Mayumi Higashino
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for Producing an Aerated Granulated Foodstuff, and Correspo...
- Publication number 20080220142
- Publication date Sep 11, 2008
- SOREMARTEC S.A.
- Sergio Mansuino
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method of inhibiting water content variation of composition and use...
- Publication number 20060172059
- Publication date Aug 3, 2006
- Kanou Takeuchi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Runny chocolate souffle dessert
- Publication number 20060019015
- Publication date Jan 26, 2006
- Alberto Faks
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Biscuit extrudable at negative temperature, process of preparation...
- Publication number 20050008748
- Publication date Jan 13, 2005
- Christian Dufort
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Egg foam stabilizing composition
- Publication number 20040208965
- Publication date Oct 21, 2004
- KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO
- Ryuzo Ueno
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Enzymatic treatment of starchy food products for shortening the tem...
- Publication number 20040166201
- Publication date Aug 26, 2004
- NOVOZYMES A/S
- Jack Bech Nielsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Runny chocolate souffle dessert
- Publication number 20040137125
- Publication date Jul 15, 2004
- Alberto Faks
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough for foam type baked product and method for making the baked p...
- Publication number 20040067295
- Publication date Apr 8, 2004
- KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO
- Ryuzo Ueno
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Novel use of native gellan gum
- Publication number 20030077371
- Publication date Apr 24, 2003
- SAN-EI GEN F.F.I., INC
- Hirokazu Asano
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Microwaveable sponge cake
- Publication number 20020061353
- Publication date May 23, 2002
- KRAFT FOOD HOLDINGS, INC.
- Andrew E. McPherson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
High-foaming, stable modified whey protein isolate
- Publication number 20020061359
- Publication date May 23, 2002
- Lois A. Baker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
NOVEL USE OF NATIVE GELLAN GUM
- Publication number 20020039615
- Publication date Apr 4, 2002
- NORIFUMI ADACHI
- C09 - DYES PAINTS POLISHES NATURAL RESINS ADHESIVES MISCELLANEOUS COMPOSITION...
Information Patent Application
Sponge cake premix and method of manufacturing sponge cake by using...
- Publication number 20010055638
- Publication date Dec 27, 2001
- Nagatanien Co., Ltd.
- Hiroe Takashima
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Savory snack product
- Publication number 20010031294
- Publication date Oct 18, 2001
- Jochen Lingk
- A21 - BAKING EDIBLE DOUGHS

Solidified foamed products

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Application of reduced-fat soybean protein material to soybean-deri...

Confectionery meringue

Use of native gellan gum

Sponge cake premix and method of manufacturing sponge cake by using...

Savory snack product

Dehydrated gel composition from hydrated isolated acetylated gellan...

Method for making a microwaveable sponge cake

Microwaveable sponge cake

Procedure for the production of food foams

Air or oil emulsion food product having glucomannas as sole stabili...

Protein product

Method for coating a substrate with a foamed proteinaceous product

Proteinaceous foaming compositions and method for preparing foamed...

Preparation of high-ratio cakes using untreated wheat flour

Egg albumen extender prepared from derived protein-containing compo...

Process for the manufacture of a meringue of improved stiffness

3713845

3655405

3459560

3409440

3409442

3338721

3160507

3111408

3078168

3038808

3016302

2987400

2968565

2965493

Patents Applicationslast 30 patents

FOAMING AGENT FOR USE IN FOOD COMPOSITIONS

AERATED COMPOSITIONS CONTAINING EGG ALBUMEN PROTEIN AND HYDROPHOBIN

Low Calorie Sugar Substitute Composition and Methods for Making the...

AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY

Low Calorie Sugar Substitute Composition and Methods for Making the...

NOVEL APPLICATION OF REDUCED-FAT SOYBEAN PROTEIN MATERIAL TO SOYBEA...

METHOD AND APPARATUS FOR MAKING A LOW DENSITY WAFER PRODUCT

Method And Apparatus For Making Aerated Food Product And Product Ob...

CONFECTIONERY MERINGUE

BISCUIT EXTRUDABLE AT NEGATIVE TEMPERATURE, PROCESS OF PREPARATION...

Foamed food comprising soybean flour as the main component

Process for Producing an Aerated Granulated Foodstuff, and Correspo...

Method of inhibiting water content variation of composition and use...

Runny chocolate souffle dessert

Biscuit extrudable at negative temperature, process of preparation...

Egg foam stabilizing composition

Enzymatic treatment of starchy food products for shortening the tem...

Runny chocolate souffle dessert

Dough for foam type baked product and method for making the baked p...

Novel use of native gellan gum

Microwaveable sponge cake

High-foaming, stable modified whey protein isolate

NOVEL USE OF NATIVE GELLAN GUM

Sponge cake premix and method of manufacturing sponge cake by using...

Savory snack product