| Patent Number | Patent Title |
|---|---|
| 6,444,237 | Herbal composition for enhancing sexual response |
| 6,355,285 | Edible animal greeting cards |
| 6,231,901 | Frozen dessert novelty which changes color |
| 6,210,731 | Printed decorations for pastry |
| 6,126,977 | Method of making laminated pizza crust |
| 6,110,511 | Fruit particle analog |
| 6,083,551 | Noodles/vermicelli from maize and a preparation process |
| 6,010,737 | Nut spread having reduced fat and reduced calories |
| 5,993,880 | Non-staining, acid-stable, cold-water-soluble, edible green color and compositions for preparing acidic foods and beverages |
| 5,972,408 | Reduced fat product |
| |
| 5,962,057 | Process for drying mango and pineapples |
| 5,942,270 | Process of preserving the green color of green beans |
| 5,925,395 | Methods for preserving fresh vegetables |
| 5,922,388 | Process of modifying texture of food products |
| 5,922,386 | Fried snack pieces and process for preparing |
| 5,650,189 | Low-fat saute |
| 5,643,626 | Process for producing kettle-style potato chips |
| 5,620,735 | Simulated egg patty |
| 5,562,940 | Coating mix for simulating chicken skin |
| 5,310,567 | Method for dyeing strawberry |
| 5,144,880 | Food decorating device and method |
| 5,030,462 | Pasta preparation |
| 5,015,486 | Dry mix for microwave muffins with psyllium |
| 4,952,414 | Yogurt with crisp cereal pieces |
| 4,915,962 | Culinary seasoning composition |
| 4,908,224 | Process for debittering soybean grit |
| 4,895,729 | Preservation of cut and segmented fresh fruit pieces |
| 4,857,353 | Dry mix for microwave layer ckaes |
| 4,717,571 | Method for manufacturing dessert having an ornamental pattern |
| 4,693,900 | Shaped pasta products |
| 4,618,500 | Method for preparing an espresso-type coffee beverage |
| 4,537,788 | Egg jerky product and method of preparation |
| 4,447,459 | Preparation of par-fried potato pieces |
| 4,396,635 | Microwave cake mix |
| 4,396,634 | Shrimp analog |
| 4,393,090 | Beef product for cooking on a vertical rotisseries |
| 4,379,175 | Preparation of low fat imitation cream cheese |
| 4,336,273 | Vegetable and fruit preservation process |
| 4,305,965 | Bacon and meat analogues |
| 4,293,580 | Frozen fruit and vegetable juices |
| 4,267,199 | Noodle soup mix |
| 4,242,365 | Process for producing fried banana slices |
| 4,137,336 | Dietetic cookie mix |
| 4,117,172 | Process for preparing simulated soft centered fruits |
| 4,066,794 | Instant yogurt preparation |
| 4,061,784 | Shaped textured protein food product |
| 3,966,991 | Angel food cake mix |
| 3,047,401 | All purpose culinary oils |
| 2,874,052 | Chocolate-containing culinary mixes |
| AU2357899 | Deep frozen creamy culinary product |
| AU0736225 | Reduced fat culinary sauce and process for preparing |
| AU0734662 | Moulded culinary preparation |
| EP0974274 | Processing for obtaining sturgeon caviary analog |
| ES2009414 | Culinary sauce preparation |
| ES8307450 | Production of olive-based culinary compositions |
| FR2794943 | Complete meal based on potate cake, topped with cheese and garnished with regional specialties |
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| FR2750431 | Extraction of oil palm drupe for culinary use |
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| GB1111819 | Culinary mixes |
| GB0996367 | Cake mix |
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| KR8400287 | Manufacturing instant vinegar composition for vinegared fish sauce |
| RU2178652 | Method of preparing jelly pickle with smoke aroma |
| RU2177233 | Method of preparing maize soup |
| RU2148372 | Nutritive synthetic caviar and method for production |
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