|
US6004591A
|
|
Freshly packed tomato sauce
|
|
US5858441A
|
|
Low fat spread
|
|
US5916608A
|
|
Dairy based spread and process of making
|
|
US5652011A
|
|
Low fat spreads and dressings
|
|
US5620734A
|
|
Spreads and other products including mesomorphic phases
|
|
US5904949A
|
|
Water-in-oil emulsion spread
|
|
US5958499A
|
|
Fluidized fat
|
|
US6322843B1
|
|
Recirculation process for a fat continuous spread
|
|
US6322842B1
|
|
Water in oil stick product
|
|
US5626903A
|
|
Fat sparing system, especially for cookie filler cremes
|
|
US5464645A
|
|
Process of making a water continuous dispersion with more than 50% dispersed phase and products thereof
|
|
US5683909A
|
|
Plasmids replicatable in Bacillus subtilis, E. coli and lactic acid streptococcus bacteria
|
|
US5756142A
|
|
Squeezable spreads
|
|
US5451417A
|
|
Just bake frozen dough
|
|
US5332589A
|
|
Tomato calcification process
|
|
US5362512A
|
|
Liquid bread improvers
|
|
US5286886A
|
|
Method of refining glyceride oils
|
|
US5340600A
|
|
Low fat spread with non-proteinaceous crystal inhibitors
|
|
US5302408A
|
|
Edible plastified dispersion
|
|
US5360627A
|
|
Reduced fat shortening substitute for bakery products
|
