Description
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D
Technology
Stats
- 1,666 US PATENTS IN FORCE
- 1,215 US APPLICATIONS PENDING
- 1,621 Total Patent Owners
- 10,095 TOTAL INVENTORS
Subclasses
| Subclass | Title |
|---|---|
| 2/00 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) |
| 2/02 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances |
| 2/04 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides |
| 2/06 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances Reducing agents |
| 2/08 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances |
| 2/10 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Hydrocarbons |
| 2/12 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Halohydrocarbons |
| 2/14 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds |
| 2/16 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Fatty acid esters |
| 2/18 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Carbohydrates |
| 2/20 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Peroxides |
| 2/22 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Ascorbic acid |
| 2/24 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic nitrogen compounds |
| 2/26 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic nitrogen compounds Proteins |
| 2/28 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic sulfur compounds |
| 2/30 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic phosphorus compounds |
| 2/32 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic phosphorus compounds Phosphatides |
| 2/34 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Animal material |
| 2/36 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Vegetable material |
| 2/38 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Vegetable material Seed germs; Germinated cereals; Extracts thereof |
Recent Patents
Not Available
Recent Publications
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2024/0306,652 | High-Fat Flour Replacement and Methods of Preparation | Mar 17, 23 | Sep 19, 24 | General Mills, Inc. |
| 2024/0306,693 | ENZYMATIC ENRICHMENT OF FOOD INGREDIENTS FOR SUGAR REDUCTION | Feb 02, 22 | Sep 19, 24 | Not available |
| 2024/0309,312 | Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design | May 22, 24 | Sep 19, 24 | Not available |
| 2024/0298,652 | Apparatus and Method for Producing Scored Dough Pieces | May 17, 24 | Sep 12, 24 | General Mills, Inc. |
| 2024/0298,654 | METHOD FOR PREPARING DOUGH FOR FROZEN PIZZA | Mar 08, 22 | Sep 12, 24 | CJ CHEILJEDANG CORPORATION |
| 2024/0298,655 | WAFER FOR FOODSTUFF PRODUCTS | May 16, 22 | Sep 12, 24 | SOREMARTEC S.A. |
| 2024/0298,660 | A LIPID COMPOSITION FOR BAKERY PRODUCTS | Nov 05, 21 | Sep 12, 24 | CARGILL, INCORPORATED |
| 2024/0298,688 | FORMULATED PECTIN COMPOSITION FOR LOWERING FOOD GI VALUE, THE PREPARATION METHOD THEREOF, AND THE METHOD FOR PREPARING LOW GI FOOD | Oct 07, 23 | Sep 12, 24 | Not available |
| 2024/0292,847 | BAKING ADDITIVE | Dec 09, 20 | Sep 05, 24 | Novozymes A/S |
| 2024/0292,848 | COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE | May 06, 24 | Sep 05, 24 | Not available |
| 2024/0293,493 | COMPOSITION FOR ALLEVIATING, TREATING, OR PREVENTING MUSCULAR DISEASES, OR IMPROVING MUSCULAR FUNCTIONS, CONTAINING KOREAN MINT EXTRACT OR TILIANIN AS ACTIVE INGREDIENT | Mar 11, 21 | Sep 05, 24 | AAT COSTECH CO., LTD. |
| 2024/0293,835 | FOOD ARTICLE SPRAYER | May 10, 24 | Sep 05, 24 | Not available |
| 2024/0285,695 | Treatment of Obesity, the Metabolic Syndrome, Type 2 Diabetes, Cardiovascular Diseases, Dementia, Alzheimer's Disease and Inflammatory Bowel Disease by using at Least one Bacterial Strain from Prevotella | Feb 29, 24 | Aug 29, 24 | Not available |
| 2024/0276,990 | MULTI-CAVITY BAKING CUP PAN COMPRISED OF A CONTIGUOUS METAL SKELETON FRAME THAT DEFINES A METAL FRAME PERIMETER AROUND THE ENTIRE TOP AREA OF EACH INDIVIDUAL BAKING CUP AND COMPRISED OF BAKING CUPS MADE OF A SILICONE MATERIAL THAT ADJOIN THE METAL FRAME PERIMETER SURROUNDING EACH BAKING CUP | May 02, 24 | Aug 22, 24 | Not available |
| 2024/0276,991 | FOOD COMPOSITION | Jun 07, 22 | Aug 22, 24 | Not available |
| 2024/0277,000 | VEGETABLE FAT COMPOSITION FOR EDIBLE APPLICATIONS WITH IMPROVED TASTE AND MELTDOWN | Jun 17, 22 | Aug 22, 24 | Not available |
| 2024/0277,013 | SPICE/HERB-CONTAINING BREAD CRUMBS | Jun 29, 22 | Aug 22, 24 | NISSHIN SEIFUN WELNA INC. |
| 2024/0277,596 | CARBOXYLIC ACID LOADED SALT CARRIER AND THE METHOD FOR PRODUCING THEREOF | Jun 10, 22 | Aug 22, 24 | Not available |
Top Owners in This Class
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Applications Filed in This Class - By Year
Patents Issued To Date - By Filing Year
Average Time to Issuance
- 39 Months (last 2 years Issuances)
- 39 Months (last 5 years Issuances)