Use of glycosides extracted from hop plant parts to flavor...
Use of heat coagulated whey protein concentrate as a substitute
Use of hydrocolloids for formulating and processing of low fat l
Use of hydrolyzed whey products in comminuted meat products
Use of hydrophobic silica to control or prevent passive oil loss
Use of isolated soy protein for making fresh, unripened...
Use of light fleshed vegetables in baby food
Use of maltol-2-methyl pentenoates for augmenting or enhancing t
Use of mesomorphic phases in food products
Use of mesomorphic phases in food products
Use of metal salts to improve the taste of low-calorie...
Use of mixture containing caryophyllene alcohols for augmenting
Use of modified whey solids as margarine additive and product th
Use of nanoscale sterols and sterol esters
Use of native gellan gum
Use of polyvinylpyrrolidone in fat reduced dairy products
Use of polyvinylpyrrolidone in fat reduced salad dressings
Use of propylene glycol aliginate to improve the texture of cook
Use of puroindoline for preparing biscuits
Use of sclareolide in augmenting or enhancing the organoleptic p