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Class Information
Number: 426/613
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 > Fat or oil is basic ingredient other than butter in emulsion form > Having lacteal or egg ingredient or sugar or flavor
Description: Subject matter wherein the fat or oil is formulated with a sugar or flavor or a lacteal material or an egg material.
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 8691316 |
Bake-stable creamy food filling base |
Apr. 8, 2014 |
| 8668946 |
Solid product comprising oil-droplets |
Mar. 11, 2014 |
| 8609175 |
Method of reducing the saturated fatty acid content of milk fat |
Dec. 17, 2013 |
| 8496987 |
Trans fat free plastic composition for bakery products |
Jul. 30, 2013 |
| 8491953 |
Food supplement containing fish oil |
Jul. 23, 2013 |
| 8329245 |
Method of forming a non-fractionated, room-temperature pourable butter |
Dec. 11, 2012 |
| 8293310 |
Method of forming a non-fractionated, room-temperature pourable butter |
Oct. 23, 2012 |
| 8287936 |
Bake-stable creamy food filling base |
Oct. 16, 2012 |
| 8241693 |
Method of producing a fat composition |
Aug. 14, 2012 |
| 8231923 |
Oily food material |
Jul. 31, 2012 |
| 8202562 |
Immunoglobulin and fatty acids |
Jun. 19, 2012 |
| 8192783 |
Low and no trans fat confections |
Jun. 5, 2012 |
| 8182857 |
Edible products with low content of saturated and trans unsaturated fats |
May. 22, 2012 |
| 7998520 |
Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition |
Aug. 16, 2011 |
| 7914838 |
Low carbohydrate fiber containing emulsion |
Mar. 29, 2011 |
| 7871656 |
Low and no trans fat confections |
Jan. 18, 2011 |
| 7785644 |
Method of making a food product having a veined appearance and products therefrom |
Aug. 31, 2010 |
| 7678405 |
Oil-in-water type emulsion comprising vegetable sterols |
Mar. 16, 2010 |
| 7597923 |
Oil-in-water emulsified food product |
Oct. 6, 2009 |
| 7595077 |
Complex |
Sep. 29, 2009 |
| 7550170 |
Acidic oil-in-water emulsion compositions |
Jun. 23, 2009 |
| 7309510 |
Stable cheese condiment |
Dec. 18, 2007 |
| 7279191 |
Method of forming a non-fractionated, room temperature pourable butter |
Oct. 9, 2007 |
| 7214400 |
Flavor enhancing oils |
May. 8, 2007 |
| 7160569 |
Acidic oil-in-water type emulsified compositions |
Jan. 9, 2007 |
| 7105195 |
Reduced trans fat product |
Sep. 12, 2006 |
| 7041328 |
Acid oil-in-water emulsified composition |
May. 9, 2006 |
| 6905721 |
Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions |
Jun. 14, 2005 |
| 6902606 |
Release agent formulas and methods |
Jun. 7, 2005 |
| 6902752 |
Coatings for bakery/confectionery use and process for producing the same |
Jun. 7, 2005 |
| 6770316 |
Low water activity filling |
Aug. 3, 2004 |
| 6730336 |
Fortified beverages with improved texture and flavor impact at lower dosage of solids |
May. 4, 2004 |
| 6692789 |
Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
Feb. 17, 2004 |
| 6682768 |
Butter flavored flakes |
Jan. 27, 2004 |
| 6677500 |
Ungulates expressing exogenous IGF-I in their milk |
Jan. 13, 2004 |
| 6638556 |
Process of making a frozen whipped topping |
Oct. 28, 2003 |
| 6635777 |
Acid oil-in-water emulsified composition |
Oct. 21, 2003 |
| 6635304 |
Binding base for a culinary preparation and method of preparing said base |
Oct. 21, 2003 |
| 6623783 |
Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil |
Sep. 23, 2003 |
| 6613400 |
Cream |
Sep. 2, 2003 |
| 6605309 |
Food composition |
Aug. 12, 2003 |
| 6599533 |
Homogenous water-free formulations containing glycerophospholipids and polar or lipophilic substances, method for the production thereof |
Jul. 29, 2003 |
| 6582749 |
Low fat edible emulsions |
Jun. 24, 2003 |
| 6579558 |
Process for manufacturing an oil-in-water type emulsified food |
Jun. 17, 2003 |
| 6576287 |
Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component |
Jun. 10, 2003 |
| 6544573 |
Gum combination for liquid condiment systems |
Apr. 8, 2003 |
| 6521276 |
Stabilized food composition |
Feb. 18, 2003 |
| 6475549 |
Caesar salad dressing |
Nov. 5, 2002 |
| 6451368 |
Method of selecting non-diabetogenic milk or milk products and milk or milk products so selected |
Sep. 17, 2002 |
| 6447831 |
Food product |
Sep. 10, 2002 |
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