ITMI20040956A1 - Composizioni alimentari - Google Patents

Composizioni alimentari

Info

Publication number: ITMI20040956A1
Authority: IT; Italy
Prior art keywords: weight; food compositions; wheat flour; composition; flour
Prior art date: 2004-05-12

Application number

IT000956A

Other languages

English (en)

Inventor

Alessandro Seneci

Original Assignee

Curti Alessandro

Alessandro Seneci

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2004-05-12

Filing date

2004-05-12

Publication date

2004-08-12

2004-05-12 Application filed by Curti Alessandro, Alessandro Seneci filed Critical Curti Alessandro

2004-05-12 Priority to IT000956A priority Critical patent/ITMI20040956A1/it

2004-08-12 Publication of ITMI20040956A1 publication Critical patent/ITMI20040956A1/it

2005-05-06 Priority to CN2005800143663A priority patent/CN1949988B/zh

2005-05-06 Priority to ES05742729T priority patent/ES2279504T3/es

2005-05-06 Priority to EP05742729A priority patent/EP1662909B1/en

2005-05-06 Priority to US11/568,586 priority patent/US20070207248A1/en

2005-05-06 Priority to CA002566300A priority patent/CA2566300A1/en

2005-05-06 Priority to AT05742729T priority patent/ATE352214T1/de

2005-05-06 Priority to PCT/IT2005/000266 priority patent/WO2005107499A1/en

2005-05-06 Priority to DE602005000511T priority patent/DE602005000511T2/de

2011-05-26 Priority to US13/116,243 priority patent/US20110268836A1/en

Links

239000000203 mixture Substances 0.000 title abstract 3
235000013305 food Nutrition 0.000 title abstract 2
235000013312 flour Nutrition 0.000 abstract 3
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
229920001202 Inulin Polymers 0.000 abstract 1
244000098338 Triticum aestivum Species 0.000 abstract 1
235000007264 Triticum durum Nutrition 0.000 abstract 1
241000209143 Triticum turgidum subsp. durum Species 0.000 abstract 1
230000002641 glycemic effect Effects 0.000 abstract 1
JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 1
229940029339 inulin Drugs 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Polymers & Plastics (AREA)
Dispersion Chemistry (AREA)
Molecular Biology (AREA)
Mycology (AREA)
General Health & Medical Sciences (AREA)
Botany (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
General Preparation And Processing Of Foods (AREA)
Jellies, Jams, And Syrups (AREA)
Cereal-Derived Products (AREA)

IT000956A 2004-05-12 2004-05-12 Composizioni alimentari ITMI20040956A1 (it)

Priority Applications (10)

Application Number	Priority Date	Filing Date	Title
IT000956A ITMI20040956A1 (it)	2004-05-12	2004-05-12	Composizioni alimentari
CN2005800143663A CN1949988B (zh)	2004-05-12	2005-05-06	食品组合物
ES05742729T ES2279504T3 (es)	2004-05-12	2005-05-06	Composiciones alimenticias.
EP05742729A EP1662909B1 (en)	2004-05-12	2005-05-06	Food compositions
US11/568,586 US20070207248A1 (en)	2004-05-12	2005-05-06	Food compositions
CA002566300A CA2566300A1 (en)	2004-05-12	2005-05-06	Food compositions
AT05742729T ATE352214T1 (de)	2004-05-12	2005-05-06	Nahrungszusammensetzungen
PCT/IT2005/000266 WO2005107499A1 (en)	2004-05-12	2005-05-06	Food compositions
DE602005000511T DE602005000511T2 (de)	2004-05-12	2005-05-06	Nahrungszusammensetzungen
US13/116,243 US20110268836A1 (en)	2004-05-12	2011-05-26	Food compositions

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
IT000956A ITMI20040956A1 (it)	2004-05-12	2004-05-12	Composizioni alimentari

Publications (1)

Publication Number	Publication Date
ITMI20040956A1 true ITMI20040956A1 (it)	2004-08-12

Family

ID=34971259

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
IT000956A ITMI20040956A1 (it)	2004-05-12	2004-05-12	Composizioni alimentari

Country Status (9)

Country	Link
US (1)	US20070207248A1 (it)
EP (1)	EP1662909B1 (it)
CN (1)	CN1949988B (it)
AT (1)	ATE352214T1 (it)
CA (1)	CA2566300A1 (it)
DE (1)	DE602005000511T2 (it)
ES (1)	ES2279504T3 (it)
IT (1)	ITMI20040956A1 (it)
WO (1)	WO2005107499A1 (it)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
EP1681937A4 (en) *	2003-10-16	2012-01-04	Techcom Group Llc	FOOD WITH REDUCED DIGESTIBLE CARBOHYDRATE CONTENT WITH REDUCED GLYCEMIC RESPONSE
US8982944B2 (en) *	2005-10-12	2015-03-17	Enforcement Video, Llc	Method and system for categorized event recording of images in multiple resolution levels
US20080138472A1 (en) *	2006-12-12	2008-06-12	Delse Alexandre	High fiber rotary molded cookies containing inulin and resistant starch
US20100285198A1 (en) *	2008-01-11	2010-11-11	Atsushi Ishii	Sponge cake
EP2153735A1 (en)	2008-07-28	2010-02-17	Nestec S.A.	Pasta composition for dehydrated food matrices
EP2179661A1 (en) *	2008-10-23	2010-04-28	Generale Biscuit	Biscuit comprising guar gum in a rod-like form
IT1399792B1 (it)	2009-06-05	2013-05-03	Caramelli	Composizione alimentare a base di fibre
US9192179B2 (en)	2009-11-12	2015-11-24	Nestec S.A.	Methods for promoting gut microbiota balance
AR087157A1 (es)	2011-06-20	2014-02-26	Gen Biscuit	Galletita saludable
CN102696708B (zh) *	2011-11-28	2013-12-18	河南科技大学	一种面粉及采用该面粉制备而成的馒头
CN102511713B (zh) *	2011-12-20	2013-11-13	内蒙古伊利实业集团股份有限公司	复合膳食纤维溶液、其制备及其蛋白饮料
JP2014187938A (ja) *	2013-03-27	2014-10-06	Sunstar Inc	食品組成物
CA2945895A1 (en) *	2014-04-25	2015-10-29	Nexira International	Use of a composition comprising arabic gum (ag) for improving gut impermeability
GB2533771A (en) *	2014-12-22	2016-07-06	Inovate Health Ltd	Composite food product
ES2683014B1 (es) *	2017-03-23	2019-01-16	Cuetara S L	Galleta infantil sin azúcares añadidos
CN107279454B (zh) *	2017-06-20	2021-04-27	上海交通大学	一种新的粘性食品组合物及其制备方法
IT202000018553A1 (it)	2020-07-30	2022-01-30	Faimpresa Srl	Procedimento per la produzione di un impasto per uso alimentare
WO2024194485A1 (en) *	2023-03-23	2024-09-26	Cambridge Glycoscience Ltd	Polysaccharide polymer compositions, products and related methods

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US5629041A (en) *	1994-07-08	1997-05-13	Fmc Corporation	Low calorie sandwich cookies
WO1997000617A1 (en) *	1995-06-23	1997-01-09	Fmc Corporation	Reduced-fat food dispersions
US5709896A (en) *	1996-06-18	1998-01-20	Fmc Corporation	Reduced-fat food dispersions and method of preparing
ES2123903T5 (es) *	1995-08-04	2011-02-22	N.V. Nutricia	Composición nutritiva conteniendo fibra.
BR9808927B1 (pt) *	1997-04-18	2010-02-09		substituto para o aÇécar, contendo fibra saborosa, com baixa caloria, sàlido.
ES2221014T3 (es) *	1997-06-23	2004-12-16	Societe Des Produits Nestle S.A.	Composicion nutritiva que contiene fibras de guisante e inulina.
DK1010374T3 (da) *	1998-12-15	2005-11-21	Nestle Sa	Fiberblanding til enterale sammensætninger
US6248375B1 (en) *	2000-03-14	2001-06-19	Abbott Laboratories	Diabetic nutritionals and method of using
US6899905B2 (en) *	2000-04-12	2005-05-31	Mid-America Commercialization Corporation	Tasty, ready-to-eat, nutritionally balanced food compositions
EP1681937A4 (en) *	2003-10-16	2012-01-04	Techcom Group Llc	FOOD WITH REDUCED DIGESTIBLE CARBOHYDRATE CONTENT WITH REDUCED GLYCEMIC RESPONSE

2004
- 2004-05-12 IT IT000956A patent/ITMI20040956A1/it unknown
2005
- 2005-05-06 CA CA002566300A patent/CA2566300A1/en not_active Abandoned
- 2005-05-06 US US11/568,586 patent/US20070207248A1/en not_active Abandoned
- 2005-05-06 CN CN2005800143663A patent/CN1949988B/zh active Active
- 2005-05-06 AT AT05742729T patent/ATE352214T1/de active
- 2005-05-06 WO PCT/IT2005/000266 patent/WO2005107499A1/en active IP Right Grant
- 2005-05-06 EP EP05742729A patent/EP1662909B1/en active Active
- 2005-05-06 DE DE602005000511T patent/DE602005000511T2/de active Active
- 2005-05-06 ES ES05742729T patent/ES2279504T3/es active Active

Also Published As

Publication number	Publication date
DE602005000511D1 (de)	2007-03-15
CN1949988A (zh)	2007-04-18
CA2566300A1 (en)	2005-11-17
ATE352214T1 (de)	2007-02-15
WO2005107499A1 (en)	2005-11-17
US20070207248A1 (en)	2007-09-06
DE602005000511T2 (de)	2007-10-31
CN1949988B (zh)	2010-11-03
EP1662909A1 (en)	2006-06-07
ES2279504T3 (es)	2007-08-16
EP1662909B1 (en)	2007-01-24

Publication	Publication Date	Title
ATE352214T1 (de)	2007-02-15	Nahrungszusammensetzungen
WO2012084624A9 (en)	2013-04-25	Compositions of fat-soluble active ingredients containing plant protein-soy polysaccharide complexes
DK1841332T3 (da)	2009-08-24	Fortykningskomposition til dysfagi patienter
RS52833B (en)	2013-10-31	OIL MIXTURE FOR THE PREPARATION OF FOODSTUFFS CONTAINING OIL
BR112015012531A2 (pt)	2017-07-11	composições alimentícias de pseudo pão
MX336032B (es)	2016-01-07	Composicion nutricional para promover el balance y salud de la microbiota intestinal.
ATE487382T1 (de)	2010-11-15	Glutenfreie teigzusammensetzung
MX2007004294A (es)	2008-03-11	Composiciones farmaceuticas que comprenden levetiracetam y proceso para su preparacion.
BRPI0516257A (pt)	2008-08-26	composição de gordura, método para a preparação de mesa, e, uso de uma composição de gordura
MX2008014265A (es)	2009-05-22	Composiciones lipidas estructuradas y metodos para su fabricacion.
AR054610A1 (es)	2007-06-27	Composiciones similares a batido que contienen agente de solidificacion y metodo para prepararlas y usarlas
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