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Class Information
Number: 426/578
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 > Gels or gelable composition > Starch or derivatives is gel former
Description: Subject matter wherein the gelling agent is a starch or a derivative thereof.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7595076 |
Molecular press dehydrating agents for vegetative tissue comprising starch hydrolysates or their derivatives |
Sep. 29, 2009 |
| 7534462 |
Beverage thickener system, beverage and method |
May. 19, 2009 |
| 7531199 |
Process for making enzyme-resistant starch for reduced-calorie flour replacer |
May. 12, 2009 |
| 7524379 |
Melt processable starch compositions |
Apr. 28, 2009 |
| 7422638 |
Sago-based gelling starches |
Sep. 9, 2008 |
| 7399494 |
Quick water-dissolved film product, for treating milk with bacteria and/or enzymes |
Jul. 15, 2008 |
| 7375141 |
Soluble carob |
May. 20, 2008 |
| 7288277 |
Instantly dispersible pregelatinized starches for use in food products |
Oct. 30, 2007 |
| 7169427 |
Fibre containing composition |
Jan. 30, 2007 |
| 7118764 |
Process for cooking/drying high-amylose starches |
Oct. 10, 2006 |
| 7094317 |
Process of manufacturing and using highly refined fiber mass |
Aug. 22, 2006 |
| 7090877 |
Cottony bean curds and method of manufacturing the cottony bean curd |
Aug. 15, 2006 |
| 7074300 |
Cellulose fiber-based compositions and their method of manufacture |
Jul. 11, 2006 |
| RE39125 |
Swallowing-assistive drink |
Jun. 13, 2006 |
| 7005155 |
Cereal product and process |
Feb. 28, 2006 |
| 6933000 |
Processed mozzarella cheese and method for its production |
Aug. 23, 2005 |
| 6929815 |
Method of increasing the .alpha.-amylase-resistant starch content (rs content) of a polysaccharide, polysaccharides, the use thereof and food containing said polysaccharides |
Aug. 16, 2005 |
| 6899913 |
Foodstuff containing discrete starch particles |
May. 31, 2005 |
| 6899906 |
Reticulation-free water-dispersible coating composition for food substrates |
May. 31, 2005 |
| 6896923 |
Frozen confection |
May. 24, 2005 |
| 6893675 |
Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions |
May. 17, 2005 |
| 6890579 |
Reversible gel formation |
May. 10, 2005 |
| 6884445 |
Matrix-forming composition containing pectin |
Apr. 26, 2005 |
| 6884448 |
Sponge cake premix and method of manufacturing sponge cake by using said premix |
Apr. 26, 2005 |
| 6881433 |
Food products containing altered starch |
Apr. 19, 2005 |
| 6863908 |
Universal sauce base |
Mar. 8, 2005 |
| 6858245 |
Agglomerated starch-based product for food preparations |
Feb. 22, 2005 |
| 6846502 |
Edible hot melt composition |
Jan. 25, 2005 |
| 6821548 |
Salt-stable modified starch |
Nov. 23, 2004 |
| 6808728 |
Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced |
Oct. 26, 2004 |
| 6805895 |
Sugarcane juice spread and a process for preparing the same |
Oct. 19, 2004 |
| 6777016 |
Food products comprising pea or lentil flours and the process of making the same |
Aug. 17, 2004 |
| 6777015 |
Co-processed compositions useful as culinary thickeners |
Aug. 17, 2004 |
| 6770311 |
Caviar alternative and method of making same |
Aug. 3, 2004 |
| 6767573 |
Fried pet treats |
Jul. 27, 2004 |
| 6759073 |
Compositions and methods for stabilization and enhanced viscosity |
Jul. 6, 2004 |
| 6759074 |
Soft candy |
Jul. 6, 2004 |
| 6753023 |
Rice-flour hydrolysates fat substitute |
Jun. 22, 2004 |
| 6749880 |
Composition based on cross-linked starch and depolymerized starch suitable as gelatine replacement |
Jun. 15, 2004 |
| 6743455 |
Multi-layer food products |
Jun. 1, 2004 |
| 6737098 |
Thermoreversible food product |
May. 18, 2004 |
| 6730340 |
Edible casing film formulation |
May. 4, 2004 |
| 6713101 |
Frozen dessert novelty and method for its preparation |
Mar. 30, 2004 |
| 6706309 |
Liquefied water soluble acidity-reducing formulation for food and beverage products |
Mar. 16, 2004 |
| 6706306 |
Cold process method for making an oven stable pectin base food paste and the paste made by such method |
Mar. 16, 2004 |
| 6703062 |
Low-fat food emulsions having controlled flavor release and processes therefor |
Mar. 9, 2004 |
| 6699519 |
Amylopectin-containing food product and method of producing the same |
Mar. 2, 2004 |
| 6685978 |
Gelled and gellable compositions for food products |
Feb. 3, 2004 |
| 6685977 |
Method for production of frozen desserts |
Feb. 3, 2004 |
| 6673384 |
Creamy mouthfeel agent for foods and beverages |
Jan. 6, 2004 |
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