Class A21D : TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass 2/08: Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances
| Patent # | Title | Filing Date | Issue Date | Patent Owner |
|---|---|---|---|---|
| 11717010 | Systems and methods for processing seaweed | Sep 27, 22 | Aug 08, 23 | Sea and Flour, LLC |
| 11214783 | Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor | Dec 04, 19 | Jan 04, 22 | PURATOS NV |
| 10640740 | Fermentation | Nov 04, 16 | May 05, 20 | Cooperative AVEBE U.A. |
| 10631546 | Frozen bread dough improver | Aug 28, 15 | Apr 28, 20 | MITSUBISHI CORPORATION LIFE SCIENCES LIMITED; THE SCHOOL CORPORATION KANSAI UNIVERSITY; |
| 10550380 | Methods for selectively activating a thermostable hydrolase | Nov 26, 15 | Feb 04, 20 | PURATOS NV |
| 9814242 | isolate from corn and extracts that inhibit the growth of undesirable microorganisms in food products | Sep 22, 15 | Nov 14, 17 | GRUMA S.A.B. DE C.V., INVESTIGACION TECNICA AVANZADA, S.A. DE C.V., |
| 9445606 | Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness | Mar 21, 07 | Sep 20, 16 | SYMRISE AG |
| 9370203 | Use of alternan as texturizing agent in foodstuffs and cosmetics | Mar 06, 09 | Jun 21, 16 | BAYER INTELLECTUAL PROPERTY GMBH |
| 9011961 | Eutectic mixtures of esterified propoxylated glycerols with digestible fats | Oct 28, 13 | Apr 21, 15 | KANSAS STATE UNIVERSITY RESEARCH FOUNDATION, Choco Finesse LLC, |
| 8802182 | Bread-making improver | Mar 31, 05 | Aug 12, 14 | LESAFFRE ET COMPAGNIE |
| 8361529 | Xylanase | Jan 20, 05 | Jan 29, 13 | NOVOZYMES A/S |
| 8202563 | Acidulate composition and methods for making and utilizing the same | Jul 17, 08 | Jun 19, 12 | CLABBER GIRL CORPORATION |
| 7732000 | Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix | Jun 20, 02 | Jun 08, 10 | GENERAL MILLS, INC. |
| 6730346 | Methods for using lipases in baking | May 05, 03 | May 04, 04 | NOVOZYMES BIOTECH, INC. |
| 6713099 | Masa based food products modified with an enzyme or a reducing agent | Aug 03, 01 | Mar 30, 04 | DUPONT NUTRITION BIOSCIENCES APS |
| 6419965 | Method for preparing leavened dough or leavened puff pastry food products | Feb 05, 98 | Jul 16, 02 | Not available |
| 6120826 | Noodle product of the Koay Teow type | Dec 28, 98 | Sep 19, 00 | NESTEC S.A. |
| 6096363 | Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix | Dec 03, 99 | Aug 01, 00 | GENERAL MILLS, INC. |
| RE36355 | Potassium bromate replacer composition | May 14, 96 | Oct 26, 99 | Not available |
| 5510129 | Potassium bromate replacer composition | Sep 19, 94 | Apr 23, 96 | Research Resouces, Inc. |
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2025/0098,718 | POWDERED COMPOSITION | Jul 25, 22 | Mar 27, 25 | Not available |
| 2017/0360,051 | LOW-FAT FRIED PRODUCT AND METHOD FOR PRODUCING SAME | Dec 17, 15 | Dec 21, 17 | CORBION BIOTECH, INC., ROQUETTE FRERES, |
| 2017/0258,097 | FROZEN BREAD DOUGH IMPROVER | Aug 28, 15 | Sep 14, 17 | KOHJIN LIFE SCIENCES CO., LTD., THE SCHOOL CORPORATION KANSAI UNIVERSITY, |
| 2016/0183,568 | Barley With Reduced SSII Activity and Starch Containing Products with a Reduced Amylopectin Content | Mar 03, 16 | Jun 30, 16 | COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION |
| 2014/0271,992 | Heat-Treated Flour | Mar 13, 14 | Sep 18, 14 | RICH PRODUCTS CORPORATION |
| 2010/0086,612 | COATED CARRIERS | Nov 30, 06 | Apr 08, 10 | PALSGAARD A/S |
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