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Class Information
Number: 426/549
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Basic ingredient is starch based batter, dough product, etc.
Description: Subject matter wherein the basic ingredient is amylum (i.e., a carbohydrate made from plant cells, seeds, tubers and other plants e.g., rice, corn, wheat, potatoes, and many vegetables) and in the form of a pourable mixture, a soft pasty mass, a finished baked product or any variations of any of the named forms.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 8685482 |
Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same |
Apr. 1, 2014 |
| RE44810 |
Shaped snacks made from baked dough crumbs |
Mar. 18, 2014 |
| 8652557 |
Whole grain products made with whole grain durum wheat |
Feb. 18, 2014 |
| 8637106 |
Low-fat batter-like compositions and methods of preparing and using same |
Jan. 28, 2014 |
| 8637105 |
Batter-like compositions containing setting agent and methods of preparing and using same |
Jan. 28, 2014 |
| 8637101 |
Lipases with high specificity towards short chain fatty acids and uses thereof |
Jan. 28, 2014 |
| 8623437 |
Combination breadsticks and pizza product |
Jan. 7, 2014 |
| 8621989 |
Food manufacturing apparatus and related method |
Jan. 7, 2014 |
| 8613965 |
Calcium-enriched food product |
Dec. 24, 2013 |
| 8597705 |
Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
Dec. 3, 2013 |
| 8597704 |
High fiber pastry product |
Dec. 3, 2013 |
| 8591979 |
Multiphase oil continuous flavor and ingredient delivery system |
Nov. 26, 2013 |
| 8580328 |
Salt substitute and composition, for example food composition, comprising it |
Nov. 12, 2013 |
| 8546111 |
Maltotriosyl transferase and use thereof |
Oct. 1, 2013 |
| 8545917 |
Preparation of an edible product from dough |
Oct. 1, 2013 |
| 8529980 |
Cereal flour composition containing wheat flour from sweet wheat and food product using the same |
Sep. 10, 2013 |
| 8524310 |
Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same |
Sep. 3, 2013 |
| 8524305 |
Instant sauces for food use |
Sep. 3, 2013 |
| 8524301 |
Crumb coating for food products |
Sep. 3, 2013 |
| 8522673 |
Food heating device |
Sep. 3, 2013 |
| 8519246 |
Plants and seeds of common wheat cultivar SJ909-371 |
Aug. 27, 2013 |
| 8513506 |
Plants and seeds of common wheat cultivar YU908-017 |
Aug. 20, 2013 |
| 8513505 |
Plants and seeds of common wheat cultivar WB-196 |
Aug. 20, 2013 |
| 8513504 |
Plants and seeds of common wheat cultivar WB-139 |
Aug. 20, 2013 |
| 8513503 |
Plants and seeds of common wheat cultivar WB-112 |
Aug. 20, 2013 |
| 8512791 |
Bakery products containing starch n-octenyl succinate |
Aug. 20, 2013 |
| 8507776 |
Plants and seeds of common wheat cultivar WB-249 |
Aug. 13, 2013 |
| 8507775 |
Plants and seeds of common wheat cultivar SJ909-369 |
Aug. 13, 2013 |
| 8507462 |
Compositions and uses thereof |
Aug. 13, 2013 |
| 8501262 |
Method and means for improving bowel health |
Aug. 6, 2013 |
| 8486475 |
Rice flour compositions |
Jul. 16, 2013 |
| 8481096 |
Microwave foam product with blue or purple inclusions |
Jul. 9, 2013 |
| 8460723 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
Jun. 11, 2013 |
| 8425966 |
Dough compositions having a moisture barrier, and related methods |
Apr. 23, 2013 |
| 8420147 |
High-purity rebaudioside D and low-calorie cake containing the same |
Apr. 16, 2013 |
| 8420146 |
High-purity Rebaudioside D and low-calorie bread containing the same |
Apr. 16, 2013 |
| 8414954 |
Reduced sugar elastic thin sheeted food dough |
Apr. 9, 2013 |
| 8414952 |
High-purity rebaudioside D and low-calorie diet cookies containing the same |
Apr. 9, 2013 |
| 8414941 |
Chemically leavened dough compositions and related methods, involving low temperature inactive yeast |
Apr. 9, 2013 |
| 8383176 |
Han-burger and making method thereof |
Feb. 26, 2013 |
| 8377493 |
Method for making a rolled snack food product having a light crispy texture |
Feb. 19, 2013 |
| 8377492 |
Dietary fiber-enriching agent and dietary fiber-enriched food |
Feb. 19, 2013 |
| 8372466 |
Recombined whole grain having visually indistinguishable particulate matter and related baked products |
Feb. 12, 2013 |
| 8367139 |
Process for making enzyme-resistant starch for reduced-calorie flour replacer |
Feb. 5, 2013 |
| 8361532 |
Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products |
Jan. 29, 2013 |
| 8354131 |
Microwavable food products |
Jan. 15, 2013 |
| 8338153 |
Recombinant hexose oxidase, a method of producing same and use of such enzyme |
Dec. 25, 2012 |
| 8329236 |
Low sodium salt composition |
Dec. 11, 2012 |
| 8323717 |
Method of producing baker's yeast |
Dec. 4, 2012 |
| 8323709 |
Edible spoon for dissociating into consumable predetermined clumps in order to prevent dissociating into random granules that would make consumption more difficult |
Dec. 4, 2012 |
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