Baked goods
US-2025311737-A1 · Oct 9, 2025 · US
Natural gums
Natural gums · Cooperative Patent Classification (CPC)
Agriculture, food, personal care, health, and life sciences.
Related technology areas
Mapped technology topics for this CPC code.
| Metric | Value |
|---|---|
| CPC code | A21D2/183 |
| Official title | {Natural gums} |
| Display label | Natural gums |
| Total patents | 27 |
Filing trend
Year-over-year patent counts classified under this CPC code.
Filing activity over the last five years is stable.
| Year | Patents |
|---|---|
| 2015 | 2 |
| 2016 | 8 |
| 2017 | 3 |
| 2018 | 3 |
| 2019 | 1 |
| 2020 | 1 |
| 2021 | 2 |
| 2022 | 2 |
| 2023 | 2 |
| 2024 | 1 |
| 2025 | 2 |
Representative patents
Representative publications under this CPC code from precomputed stats, or recent filings when stats are unavailable.
Dough composition and gluten-free dough products produced therefrom
US-2025280858-A1 · Sep 11, 2025 · US
Place and Bake Cake Product
US-2024349739-A1 · Oct 24, 2024 · US
Confectionary mix
US-2023276812-A1 · Sep 7, 2023 · US
Microwavable frozen steamed dumplings and methods thereof
US-2023189850-A1 · Jun 22, 2023 · US
Method of extending bread shelf life
US-2022256866-A1 · Aug 18, 2022 · US
Food protein gel matrix gluten analog
US-11229213-B2 · Jan 25, 2022 · US
Method for the production of an edible object by powder bed (3D) printing and food products obtainable therewith
US-11000058-B2 · May 11, 2021 · US
Efficient and high-quality preparation method of lyophilized vegetable noodles
US-2021112834-A1 · Apr 22, 2021 · US
Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization
US-10785983-B2 · Sep 29, 2020 · US
Use of alternan as texturizing agent in foodstuffs and cosmetics
US-10463606-B2 · Nov 5, 2019 · US
Food Protein Gel Matrix Gluten Analog
US-2018360050-A1 · Dec 20, 2018 · US
Method for Producing Intensified Whole-Cereal Flour by Means of Pulsed Electric Fields in Collaboration with Ultrafine Pulverization
US-2018242597-A1 · Aug 30, 2018 · US
Gluten-free or gluten-reduced bread dough
US-2018139972-A1 · May 24, 2018 · US
Glutamic Acid Containing Gluten-Free Dough
US-2017347671-A1 · Dec 7, 2017 · US
Dough compositions for extended shelf life baked articles
US-9730459-B2 · Aug 15, 2017 · US
Method for the production of an edible object by powder bed (3d) printing and food products obtainable therewith
US-2017164650-A1 · Jun 15, 2017 · US
Food Product with Reduced RAG:SAG Ratio
US-2016366896-A1 · Dec 22, 2016 · US
Starch-based egg white extender in baked foodstuffs
US-2016345615-A1 · Dec 1, 2016 · US
Improving dough
US-2016338365-A1 · Nov 24, 2016 · US
Frequently asked questions
Answers are generated from the same data shown on this page.
- What is CPC A21D2/183?
- CPC A21D2/183 is the Cooperative Patent Classification code for “Natural gums.”
- How many patents are filed under CPC A21D2/183 (Natural gums)?
- Our database includes 27 publications tagged with this CPC code.
- Is patent activity under CPC A21D2/183 growing?
- Publication counts under this code: 1 in 2024 vs 2 in 2025 (latest complete years).