Manual of U.S. Patent Classification
as of June 30, 2000

Class
426
FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

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Subclass definitions may be accessed by clicking on the subclass number, below.

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Subclass		Title
ClassTitle		===> FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS
1		BAIT, ATTRACTANT, OR PROCESS OF PREPARATION
2		TREATMENT OF LIVE ANIMAL
3		NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION
4		. Low-adhesive type
5		. Packaged, structurally defined, or coated
6		. Containing addition type polymer
7		FERMENTATION PROCESSES
8		. In package
9		. In presence of biocide or biostat
10		. With glucose oxidase
11		. Alcoholic beverage production or treatment to result in alcoholic beverage
12		. . Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation
13		. . Multiple different fermentations
14		. . Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate
15		. . Of fruit or fruit material
16		. . Of malt wort
17		. Preparation of vinegar
18		. Of farinaceous cereal or cereal material
19		. . Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive
20		. . . Including additional enzyme, enzyme producing material, or microorganism
21		. . . Including plant tissue other than wheat derived
22		. . . Peroxide
23		. . . Amino acid, separated peptide linkage or derivative
24		. . . Carboxyl containing ester other than triglyceridic
25		. . . Carboxylic acid or salt thereof, e.g., vinegar, etc.
26		. . . Inorganic compound containing other than NaCl
27		. . Treating a hydrated wheat flour system containing Saccharomyces cerevesiae
28		. . Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme
29		. . . Preparation of beverage, beverage mash, or beverage wort
30		. . . . Movement of fermenting substrate through successive fermenting zones
31		. . Of bran, husk, or by-product, e.g., distillers residue, etc.
32		. Egg white per se, gelatin, collagen or blood
33		. Isolated triglyceride other than milk derived
34		. Of milk or milk product
35		. . With lipase
36		. . Preparation or treatment of cheese curd or cheese
37		. . . With fungi or yeast
38		. . . Treatment of curd with ferment material
39		. . . Including addition of acid or acidic material
40		. . . Including addition to, or treatment of milk prior to fermentation
41		. . Treatment of whey
42		. . Including addition of enzyme, enzyme producing material, or microorganism
43		. . . Including addition of bacterial culture
44		. Of isolated seed, bean or nut, or material derived therefrom
45		. . Coffee or cocoa, e.g., coffee extract, etc.
46		. . Legume
47		. Of whole egg or yolk
48		. Of isolated carbohydrate
49		. Of plant or plant derived material
50		. . With pectase enzyme
51		. . Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea
52		. . With added enzyme material or microorganism
53		. . . Animal feed
54		. . Preparation of animal feed
55		. Material is mammal or fowl derived
56		. . With added enzyme, or added enzyme producing material or microorganism
57		. . . Treatment or preparation of casing
58		. . . Injection or pressure treatment
59		. . . Material is comminuted, ground, or in finely divided form
60		. Of or with yeast or mold
61		DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF
62		. Yeast containing
63		. Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc.
64		. Malt, malt extract, or diastatic enzyme
66		POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME
67		. Having incorporated gas
68		ICE COATING AND COATED PRODUCT
69		CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION
71		PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM
72		PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION
73		. Vitamin is A or D
74		PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION
75		PRODUCT HAVING SAFETY FEATURE IN USE
76		FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION
77		FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE
78		. Having diverse soluble or dispersible material
79		. Multiple compartment
80		. Having flow compeller means, e.g., compressor, etc.
81		. Tapered gathered closure
82		. Having defined support or handle means
83		. . Nonrigid tethered type
84		. Chemically defined infusor material
85		PRODUCT WITH DRINKING TUBE
86		CUP HAVING SOLUBLE CHARGE THEREIN
87		PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC.
88		. Temperature responsive
89		SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL
90		. Having inedible feature
91		. . Stick feature
92		. Animal meat derived component
93		. Isolated whole seed, bean or nut, or material derived therefrom
94		. . Dough or batter type
95		. . . Containing frozen material
96		. Dry flake, dry granular, or dry particulate material
97		. . Having mineral or inorganic substrate
98		. . Encapsulated, or coated triglyceridic material
99		. . Triglyceridic material film former
100		. Frozen material
101		. . Ice cream type
102		. Readily identifiable fruit or vegetable derived
103		. Sugar or carbohydrate containing
104		IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY
105		MEAT FILLED CASING, SAUSAGE TYPE
106		PACKAGED OR WRAPPED PRODUCT
107		. Having specific electrical or wave energy feature
108		. Multiple discrete packages containing same material
109		. Having heat exchange material
110		. Having package attached support means
111		. Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion
112		. Having consumer oriented diverse utility
113		. . For cooking or heating food
114		. . . Meal type
115		. . For dispensing or serving
116		. . . Aerosol type
117		. . . Baby bottle type
118		. Packaging structure cooperating with food generated gas
119		. Having nonedible spacer to segregate all units of multiunit food product
120		. . Diverse food
121		. Lapped multiplanar unit, i.e., shingled
122		. Having destructive type opening along scored or perforated line
123		. Having destructive type opening utilizing tearing appendage
124		. Package containing separate noncoated or laminated interior inedible solid material
125		. Food is surface coated with peelable or strippable nonedible film former
126		. Three or more layered diverse packaging materials having at least one metal layer
127		. Three or more layered packaging materials
128		. Packaged product is dough or batter or mix therefor
129		. Packaged product is animal flesh
130		. Packaged product is lacteal derived
131		. Canned
132		PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE
133		. Having food preserving agent
134		. Stick feature
135		. Feature is casing
138		EDIBLE CASING OR CONTAINER
139		. For frozen material
140		. Animal derived
143		PRODUCT HAVING OPEN-ENDED CAVITY
144		PRODUCT IS GROOVED OR CORRUGATED
231		MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS
232		. Involving packaged product or preparation thereof
233		. Preparing solid product in final form by heating
234		TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY
235		APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY
236		INVOLVING TREATMENT OF A GAS BY ELECTRICAL OR WAVE ENERGY AND SUBSEQUENT CONTACT OF SAID TREATED GAS WITH A FOOD MATERIAL
237		DIRECT APPLICATION OF ELECTRICAL OR WAVE ENERGY TO FOOD MATERIAL
238		. Involving wave energy of the sonic or pulsating type
239		. Movement of material by an applied electromotive force, e.g., electrodialysis, etc.
240		. Involving ionizing radiation, e.g., beta rays, X-rays, gamma rays, etc.
241		. Heating by electromagnetic wave
242		. . Product dry in final form
243		. . To cook
244		. Involving dielectric heating or passage of electric current through food material
245		. Including step of shaping in mold to form final desired configuration
246		. . Material treated is meat
247		. . Material treated is fluent
248		. Treatment with ultraviolet or visible light
249		PREPARATION OF FROZEN OR SHAPED PRODUCT WHEREIN THE PRODUCT IS OF VARIOUS EXTERNAL COLORS, E.G., VARIEGATED, ETC.
250		ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER
251		. To whole nut or bean
252		. To whole citrus fruit
253		REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.
254		. With preliminary noncolor removal treatment with acid, base or salt
255		. In plural steps with diverse color removers
256		. Including pressure application or defined movement of material during color removal
257		. By organic color remover
258		. . Peroxy organic compound
259		. By sulfur compound
260		. By nitrogen compound
261		. By heavy metal compound or peroxide
262		PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE
263		. Utilizing gaseous medium
264		. Red heme, i.e., meat pigment
265		. . Additive is organic compound
266		. . . Including inorganic nitrogen compound
267		. Additive containing calcium
268		. Additive is or contains organic compound of known structure
269		. . Is or contains sulfur
270		. Plant derived tissue containing other than potato
271		INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL
272		ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT
273		COATING OF NONDRY FOOD OTHER THAN ANIMAL FLESH BY A BASE SUPPLIED CONSTITUENT
274		ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS
275		. Dough is preform
276		SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID
277		. Forming edible packaging material, e.g., casing, etc.
278		NONTRANSITORY CHEMICAL ADDITION TO EDIBLE ANIMAL DERIVED PACKAGING MATERIAL
279		CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE
280		. Cavity formed by shape of inedible internal mold member
281		INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE
282		FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL
283		. Dough type preform
284		. Preform is tubular
285		BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC.
286		REMOVAL OF PESTICIDAL RESIDUE
287		INVOLVING REMOVAL OF EXTERIOR PORTION ONLY OF PLANT MATERIAL BY CHEMICAL ADDITION
288		. Material is nut or seed
289		APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION
290		. Including subsequent liquefaction of particulate solid
291		. Liquid surface coating subsequent to application of particulate solid
292		. Sequentially applied particulate solid
293		. Including surface coating with liquid or plastic
294		. Suspension of particulate solid in gaseous medium
295		. Embedding, rolling or tumbling of particulate solid in core
296		. Subsequent cooking
297		COATING OR SPREADING PLASTIC ON AN EDIBLE PREFORM AND SUBSEQUENTLY SHAPING THE PREFORM
298		TREATING UNSHELLED EGG
299		. Removal or puncture of shell
300		. By fluent material
301		. . Material is unctuous
302		SURFACE COATING OF A SOLID FOOD WITH A LIQUID
303		. Plural distinct steps of coating
304		. . By same composition
305		. Including subsequent specified treatment of coating
306		. By chocolate or Theobroma cocoa derived
307		. By application of molten material
308		. Of natural shell or rind
309		. Of whole isolated seed or bean
310		. Preserving
311		INCLUDING VITAMIN PROCESSING
312		CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS
313		. Gas is hydrogen, e.g., hydrogenation, etc.
314		. Applied material formed by combustion or is product of combustion
315		. . Animal flesh material
316		. Including packaging of contacted food or treatment of material in package
317		. Lacteal material
318		. Applied material contains a halogen atom
319		. Applied material contains nitrogen compound or contains sulfur atom
320		. Applied material is biocidal or disinfecting
321		INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT
322		. Treatment with heavy metal or compound thereof
323		. Chemical agent is impregnated in or coated on nonedible material
324		. Including step of packaging
325		. . Subsequent heat treatment of package
326		. . With biocidal or disinfecting chemical agent
327		. Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F.
329		. Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product
330		. Treating liquid material
330.1		. . Egg material is basic ingredient
330.2		. . Lacteal material is basic ingredient
330.3		. . Beverage or beverage concentrate
330.4		. . . Alcohol containing
330.5		. . . Fruit and vegetable juice
330.6		. . Triglyceridic oil is basic ingredient
331		. Animal flesh, citrus fruit, bean or cereal seed material
332		. . Animal flesh
333		. . Citrus fruit
334		. Lacteal derived containing
335		. Biocidal or disinfecting chemical agent
530		RENOVATING BUTTER
531		PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE
532		. With biocide or biostat
533		. Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution
534		. Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution
535		. . Sulfur containing
536		. . Heterocyclic
537		. . . Hetero-N-atom
538		. . Carbocyclic
539		. Bleach per se or composition containing same
540		. Specific dye or pigment per se or compositions containing same
541		. Containing antioxidant or antioxidant per se
542		. . Of plant or animal matter of unknown chemical structure
543		. . . Cereal
544		. . Organic active chemical containing
545		. . . Heterocyclic atom containing
546		. . . Composed solely of carbon, hydrogen, oxygen, and salts thereof
547		. . . Phosphorus or sulfur
548		. Noncarbohydrate sweetener or composition containing same
549		. Basic ingredient is starch based batter, dough product, etc.
550		. . Noncereal base
551		. . Having chemical gas producer
552		. . . Batter type
553		. . . . Triglyceride material containing
554		. . . . . Dry mix
555		. . Dry mix
556		. . Pastry type
557		. . Alimentary paste
558		. . Egg containing
559		. . Puffed
560		. . Flakes, chips, filaments, sheets, or pellets
561		. Gas or gas generating agent per se
562		. . Baking powder
563		. . . Phosphorus containing
564		. Foam or foamable type
565		. . Frozen
566		. . . Containing carboxylic acid ester other than a triglyceridic ester
567		. . . Containing carbohydrate other than sugar
568		. . Egg derived
569		. . Beverage or mix
570		. . Dairy cream or topping
571		. . Marshmellow or chiffon
572		. . Cream filler, fondant, frosting, icing or confection
573		. Gels or gelable composition
574		. Meat, meat extracts, or meat analog
575		. . Seaweed type
576		. . Gelatin or derivatives
577		. . Pectin
578		. . Starch or derivatives is gel former
579		. . . Puddings
580		. Basic ingredient lacteal derived other than butter substitute in emulsion form
581		. . Butter is the basic ingredient
582		. . Cheese or cheese type product
583		. . Buttermilk, yogurt, sour cream, whey
584		. . Containing cocoa or flavored beverage
585		. . Containing fat or oil other than lacteal derived
586		. . Cream or butterfat
587		. . Liquid condensed or evaporated milk
588		. . Powdered milk
589		. Soup, sauce, gravy or base
590		. Beverage or beverage concentrate
591		. . Dry effervescent
592		. . Alcohol containing
593		. . Chocolate or cocoa
594		. . Coffee and substitutes therefor
595		. . . Whole or ground, including additive other than extractive type
596		. . . Coffee substitute
597		. . Tea and substitutes therefor
598		. . Bean, nut or seed type
599		. . Fruit and vegetable juice
600		. Hop derived ingredient, including hopping of wort
601		. Fat or oil is basic ingredient other than butter in emulsion form
602		. . Aqueous emulsion
603		. . . Butter substitute, e.g., margarine, etc.
604		. . . . Having emulsifier or antispattering, antiweeping or antileaking agent
605		. . . Egg containing, e.g., mayonnaise, etc.
606		. . Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.
607		. . Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.
608		. . Animal derived triglyceride material as sole triglyceride, e.g., lard, etc.
609		. . Particulate or antistick compositions, e.g., pan grease, etc.
610		. . With defined preservative, e.g., crystallization inhibitor, etc.
611		. . Having ester other than triglyceridic carboxylic
612		. . . Liquid
613		. . Having lacteal or egg ingredient or sugar or flavor
614		. Poultry egg is basic ingredient
615		. Plant material is basic ingredient other than extract, starch or protein
616		. . Citrus derived
617		. . Coconut containing
618		. . Cereal material is basic ingredient
619		. . . Breakfast type
620		. . . . Ready to eat
621		. . . . . Flake or puffed
622		. . . Flour or meal type
623		. . . Animal food
624		. . . . Distiller's or brewer's residue
625		. . . Puffed or flaked
626		. . . Acid or base treatment
627		. . . Single source
628		. . Cream style vegetable
629		. . Bean, seed or nut product
630		. . . Animal feed
631		. . . Cocoa
632		. . . Nut, including peanut
633		. . . . In butter form
634		. . . Legume
635		. . Animal food
636		. . . Grasses or straw
637		. . Potato
638		. . Spice, herb, or condiment thereof
639		. . With added sugar
640		. . Dried
641		. Animal derived material is an ingredient other than extract or protein
642		. . Shroud effecting treatment
643		. . Seafood
644		. . Poultry
645		. . Single source
646		. . Comminuted
647		. . Blood containing
648		. Nutritional or dietetic supplement, including table salt
649		. . Sodium chloride or substitute therefor
650		. Flavor or flavor adjunct, acidulant or condiment
651		. . Oleoresin or essential oil
652		. For use with meat, poultry or seafood
653		. For use with batter, dough or baked goods
654		. Stabilizing or preserving agent or emulsifier other than organophosphatide
655		. Extract
656		. Protein, amino acid, or yeast containing
657		. . From animal
658		. Carbohydrate containing
659		. . Fondant, fudge, icing or frosting
660		. . Confection
661		. . Carbohydrate is starch
662		. Organophosphatide
663		PREPARING OR TREATING LACTEAL BUTTER OR LACTEAL BUTTER SUBSTITUTE
664		. Lacteal butter
665		PROCESSES
383		. Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation
384		. Freeze drying or freeze concentrating
385		. . Product is solid in final form
386		. Separating volatile essence and combining the separated volatile essence with a food material
387		. . Volatile essence derived from a liquid
388		. Combining material from single source without a previous food separation step of the different materials
389		. Per se removal of food product from mold, container or receptacle
390		. Preparing or treating food having diverse utility
391		. . Dough or batter product, e.g., pie crust, etc.
392		. Packaging or treatment of packaged product
393		. . Involving temperature 32 degrees F. or less
394		. . In container having diverse utility, e.g., dispensing, etc.
395		. . In container having structure cooperating with food material generated gas
396		. . By covering rigid receptacle or support with flexible wrap or container
397		. . In rigid liquid impermeable container, e.g., can, bottle, etc.
398		. . . Container wall has plural layers or package contains interior nonintegral solid inedible material
399		. . . Including delivery of pasteurized or sterilized food material to container, e.g., aseptic, etc.
400		. . . . Including prior concentration of food material
401		. . . . And subsequent heat treatment of sealed package
402		. . . Including water addition to or removal from normally solid food material
403		. . . Including heating of vented container containing food material
404		. . . Exteriorly applying reduced pressure to eliminate air or to effect a package having reduced air content
405		. . . With agitation of sealed container
406		. . . . By rolling container on its horizontal axis
407		. . . Heat treatment of package, e.g., pasteurization, sterilization, etc.
408		. . . . By heat exchange medium other than water per se, air, carbon dioxide, or other inert gas
409		. . . . Lacteal material
410		. . In flexible wrapper or container
411		. . . And exterior rigid receptacle
412		. . . Heat treatment of encased food
413		. . . Utilizing preformed container
414		. . . With molding or cutting
415		. . . Utilizing specified wrapping material
416		. Combined
417		. Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.
418		. Storing solid material under controlled condition
419		. . Natural plant material
420		. Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc.
421		. . Wherein feature is rigid handle member
422		. Treatment of liquid with nongaseous material other than water per se
423		. . Inorganic silicon containing material, e.g., clay, etc.
424		. . Liquid contact to effect a separation
425		. Extraction utilizing liquid as extracting medium
426		. . Removing water from solid using nonglyceridic liquid
427		. . Removing caffein or tannin
428		. . . Utilizing organic liquid
429		. . Liquid is organic
430		. . . Of tissue containing seed or bean material
431		. . Liquid is aqueous
432		. . . Coffee
433		. . . . Preparation of ready to use beverage, i.e., brewing
434		. . . . Extracting at different temperature
435		. . . Tea, i.e., Camellia senesis
436		. . . Cereal or treated cereal material
437		. . . Animal flesh material
438		. Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.
439		. . Farinaceous cereal dough or batter product, e.g., doughnut, etc.
440		. . . To puff or form pore
441		. . Including water treatment
442		. Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof
443		. Preparation of product which is dry in final form
444		. . With temperature reduction 32 degrees F. or less
445		. . Size increase by puffing, or pore forming of solid material by heating
446		. . . Dough product
447		. . . By sudden pressure release from exteriorly applied pressurized zone
448		. . . . From extrusion zone using mechanical pressure
449		. . . . Of cereal
450		. . . Of cereal material
451		. . Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.
452		. . Cereal filament or filament composite
453		. . Building up units from initially dry material, e.g., agglomerating, etc.
454		. . . By compressing, e.g., tabletting, briquetting, pelleting, etc.
455		. . Including treatment with aqueous material, e.g., hydration, etc.
456		. . . And subsequent heat treatment of dehydration
457		. . . . To form flake product
458		. . . . Of cereal dough or cooked cereal dough
459		. . . . Of isolated cereal seed or bean material
460		. . . . . Whole seed or bean material
461		. . . . . . By steam
462		. . . . . . Cereal
463		. . . . . Cereal material, e.g., flour, meal, bran, etc.
464		. . . . With size reduction, e.g., mashing, cutting, etc.
465		. . Including heating or dehydration
466		. . . By roasting, toasting, or browning
467		. . . . With fluid current conveying or suspensions of treated material
468		. . . . With compressing or use of exteriorly applied pressure
469		. . . . With separation of unwanted solid component
470		. . . Of prior foamed or gasified material
471		. . . Of liquid or liquefied material, e.g., spray drying, etc.
472		. . . With separation of a constituent
473		. . . With size reduction, e.g., mashing, cutting, etc.
474		. Including gas-liquid contact
475		. . Separating, including gas contact
476		. . . Gas is steam
477		. . Preparing carbonated or effervescent liquid
478		. Separating a starting material into plural different constituents
479		. . Removing of solid part from solid material
480		. . . From mammal or fowl material
481		. . . From plant material
482		. . . . Outer covering, e.g., shell, husk, etc.
483		. . . . . By abrading
484		. . . . Seed, pit, stem, or core
485		. . . . . Pit
486		. . Removal of air, unwanted gas, or unwanted odoriferous material
487		. . . From liquid
488		. . . . To deodorize
489		. . Removal of desired liquid from solid plant material
490		. . Starting material is liquid
491		. . . Lacteal liquid, e.g., milk, cream, etc.
492		. . . Including vaporization, e.g., distillation, concentration-evaporation, etc.
493		. . . . Of alcohol containing stock
494		. . . . . Recovery of vaporized fraction, e.g., distillate
495		. . . Separating solid from liquid material
496		. Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.
497		. . Treatment of cooked product
498		. . Including incorporation of air or gas into dough material
499		. . Food product having an open-ended cavity, e.g., pretzel, etc.
500		. . Including coiling or twisting
501		. . . Coiling sheet material
502		. . Including sheeting, laminating, or folding
503		. . Including dough dividing, slitting or incising
504		. . Including mixing or kneading
505		. . Heating utilizing a foraminous or coated support, or container
506		. Treatment with aqueous material, e.g., hydration, etc.
507		. . Of isolated whole seed or bean material
508		. . . Cooking, blanching or gelatinizing
509		. . Cooking or blanching
510		. . . By steam
511		. . By steam
512		. Molding, casting, or shaping
513		. . Of animal flesh
514		. . Forming hollow, tubular, or open-ended cavity
515		. . From liquid state, e.g., casting, freezing, etc.
516		. . Extruding through restricted orifice to give desired final shape
517		. . Forming rod, strand, sheet, or filament
518		. With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.
519		. With mixing or agitating, e.g., homogenizing, etc.
520		. Heating above ambient temperature
521		. . Pasteurizing or sterilizing
522		. . . Of lacteal material
523		. . Cooking, e.g., broiling, baking, etc.
524		. Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.
		******************************
		CROSS-REFERENCE ART COLLECTIONS
		******************************
800		GERIATRIC
801		PEDIATRIC
802		SIMULATED ANIMAL FLESH
803		SIMULATED FRUIT OR VEGETABLE
804		LOW CALORIE, LOW SODIUM OR HYPOALLERGIC
805		PET FOOD FOR DOG, CAT, BIRD, OR FISH
806		SALT OR MINERAL SUBSTITUTE
807		POULTRY OR RUMINANT FEED
808		STARCH BASE SNACK PRODUCT
809		INCLUDING HARVESTING OR PLANTING OR OTHER NUMEROUS MISCELLANEOUS PROCESSING STEPS
810		ENERGY RATIONS, E.G., EMERGENCY RATIONS, SURVIVAL RATIONS, ETC.
811		UTILIZING SURFACE PARTING, ANTISTICK OR RELEASE AGENT

Information Products Division -- Contacts

Questions regarding this report should be directed to:

U.S. Patent and Trademark Office
Information Products Division
PK3- Suite 441
Washington, DC 20231

tel: (703) 306-2600
FAX: (703) 306-2737
email: oeip@uspto.gov

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Last Modified: 6 October 2000