U.S. PATENT AND TRADEMARK OFFICE
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U.S. Patent Classification System - Classification Definitions
as of June 30, 2000
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Class 426
FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND
PRODUCTS
Class Definition:
This class provides in general for products and compositions
in any physical form which are intended to be consumed by
human being or lower animals in whole or part via the oral
cavity.
Food and edible will be used synonymously and interchangeable
herein only in those situations where the edible is intended
to be consumed and is not merely in a nontoxic form which is
ancillary to its ultimate and intended purpose, e.g.,
adhesive for stamps, etc.. This class includes the following
subject matter not provided for elsewhere.
A. EDIBLE PRODUCTS OR COMPOSITIONS
1. Products or compositions which historically have been
considered to be a food, and products or compositions which
contain a naturally occurring material (i.e., plant or animal
tissue) which has been historically regarded as a food; e.g.,
milk, cheese, apples, bread, dough, bacon, whiskey, etc..
2. Products or compositions which are known to have or are
disclosed as having nutritional effect.
3. Products or compositions which are closed or claimed as
being edible or which; perfect, modify, treat, or are used in
conjunction with an edible such as (1) or (2) above or with
another edible, so as to become part of the edible
composition or product, or which converts a nonedible to an
edible form.
4. Plural inorganic elements or minerals for fortification.
5. Mixtures of enzymes which are edible, per se, or which
are used in preparing a product or composition proper for
this class.
6. Products or compositions proper for this class which
contain a live micro-organism which enhances or perfects the
digestive action of the intestinal tract, e.g., Bacillus
acidophilus milk, etc..
7. Edible bait.
8. Edible products or compositions which have structural
characteristics.
B. EDIBLE FOOD PRODUCTS IN COMBINATION with Nonfood
Materials Which Are Generally:
1. Products or compositions of A. above in combination with
a package structure, inedible casing, a liner or base, an
infusion bag, etc..
2. Compounds which have the same function as in (A. 1-3) in
combination with an inedible material.
3. Potable water in a package.
4. Chewing gum and chewing gum bases, per se.
C. THIS CLASS IS THE GENERIC CLASS FOR:
1. Flavoring compositions wherein at least one of the
ingredients is not a carbohydrate type material.
2. Sweetening compositions wherein at least one of the
ingredients is a noncarbohydrate type material.
D. GRIT AND OTHER MATERIALS which are consumed so as to aid
in mastication of a food.
E. PROCESSES OF ADMINISTERING the products or composition of
A-D above to an animal via the oral cavity.
F. PROCESSES OF ADMINISTERING a compound having the same
function as the compositions or products of A-D above to an
animal via the oral cavity.
G. Processes Of Treating live animals with a product,
compound, or ferment that perfects the food made from said
animal in combination with a butchering operation, or
processes of removing a food product from a live animal
followed by a treatment of the removed food, or a butchering
operation followed by an operation that is proper for this
class.
H. PROCESSES OF PREPARING treating or perfecting the
products or compositions of A-D.
I. SINGLE USE INFUSION containers or receptacles which are
specific for preparing a food and which are devoid of
structure which specifically cooperates with a food
apparatus.
J. COMPOSITIONS AND METHODS OF USE solely disclosed or
claimed for treating or perfecting a food material.
CLASSIFICATION GUIDELINES FOR THIS CLASS:
Patents have been placed herein on the general rule of
placing the patent as an original in the first appearing
subclass of this class that provides for the claimed subject
matter.
This class regards all ingredients or additives that are
involved in preparing an edible as being proper herein.
Therefor each ingredient or additive used in food
preparation, whether naturally occurring as a product of
nature or synthetically produced, that becomes a part of an
edible composition, or treats an edible composition or is
either disclosed or claimed as being edible, is to be
regarded as being edible.
Ingredient or additive does not include packaging materials,
containers, paper products, etc.. or any other material which
would not reasonably be regarded as being edible. Further,
water in any of its physical forms, carbon dioxide, nitrogen,
the inert gases or mixtures composed thereof are not regarded
as an additive or ingredient, except, wherein the same is
specifically provided for by subclass title or definitions
thereof, e.g., ice coated, etc..
LINES WITH OTHER CLASSES AND WITHIN THIS CLASS
A. LINES WITH RELATED COMPOUND CLASSES
1. A compound, per se, is classified in the compound class
regardless of utility. However, a patent having only process
claims for making a protein and reciting the step of
texturizing or other food perfecting step will be classified
in Class 426. Further a texturized protein is proper for
Class 426:
a. Where a patent claims a composition in nominal
terminology only, e.g., "a composition comprising an edible
amount of compound X", and there are no claims to a method to
use, the original has been placed in the compound class.
b. Where a patent contains at least one claim to a method of
use, even if the method refers only to a particular
ingredient as being edible, the patent has been placed herein
as original, (except when another use is also claimed which
is superior to Class 426).
c. Where a patent claims a composition wherein at least two
materials are recited or wherein proportions are recited, the
original has been placed in Class 426, e.g., at least X%,
etc..
See References to Other Classes, below, for Related Compound
Classes and the lines with Class 426.
B. LINES WITH RELATED COMPOSITION CLASSES.
1. The rules for determining Class placement of the Original
Reference (OR) for claimed chemical compositions are set
forth in the Class Definition of Class 252 in the section
LINES WITH OTHER CLASSES AND WITHIN THIS CLASS, subsection
COMPOSITION CLASS SUPERIORITY, which includes a hierarchical
ORDER OF SUPERIORITY FOR COMPOSITION CLASSES.
2. Specific Class Lines:
See References to Other Classes for the line between Class
426 and Related Composition Classes
C. LINES WITH RELATED PROCESS CLASSES.
The following general rules only apply in those situations
where the process claims are (1) equally comprehensive, (2)
control ultimate classification, (3) and no specific note in
Class 426 or some other class is applicable.
1. General Treating Classes
The following general classification rules apply between
Class 426 and the General Treating Classes.
a. The process claims are silent as to the material treated,
disclosure is specific to an edible, claims are limited to a
sole separation performed in one of the General Treating
Classes, classification is proper in the appropriate General
Treating Class.
b. The process claims are silent as to the material treated,
disclosure is specific to an edible, the claims are limited
to combined operation provided for specifically in Class 426
and in a General Treating Class, classification is proper in
Class 426, except for general treating Classes 241, Solid or
Disintegration Material Comminution, subclasses 6+ and Class
62, Refrigeration, subclasses 68+.
c. The process claims are drawn to treating edibles and
nonedibles, or are limited to edibles, the claims are limited
to operation performed in one of the General Treating
Classes, classification is proper in the appropriate General
Treating Class.
d. The claims are classified in Class 426 when the claims are
limited to an edible and the treating involves an operation
that is provided for in Special Treating Class, e.g.,
molding, dyeing, etc..; or are operations that are proper
subject matter for Class 426, per se, e.g., preparing a
composition, etc..; or are operations that are provided for
in a General Treating Class that are in combination with a
Class 426 operation, e.g., drying and subsequently cooking,
etc..; or are combinations of two or more General Treating
Classes, e.g., cleaning and then cutting, etc.., or are
combinational operations that are specifically provided for
in one of the General Treating Classes and in Class 426 as
well, e.g., freezing and packaging, drying with cooling,
except for Class 241, Solid Material Comminution or
Disintegration, subclasses 6+ and Class 62, Refrigeration
subclasses 68+ which specifically provide for edible
materials.
e. The process claims are silent as to the material treated;
disclosure includes both edibles and non-edibles; claims are
not limited to subject matter for a single General Treating
Class, classification is proper in the appropriate General or
Special Treating Class that provides for the over-all
combination.
f. The process claims are drawn to treating edibles and
nonedibles; claims are not limited to subject matter for a
single General Treating Class; classification is proper in
the appropriate General or Special Treating Class that
provides for the over-all combination.
g. In the event that an appropriate General or Special
Treating Class is not available to handle the question of
classification, then classification will be based on
alternatives such as superiority of certain compositions over
others (see the notes relating herein to compositions and to
methods of preparing thereof, Section C) or will be based on
superiority of types of technology (see DUPACS section 326).
See References to Other Classes, below, for examples of
General Treating Classes in the following art areas (as well
as the lines between Class 426 and these classes) :
2. Special Treating Classes
The following classification rules apply between Class 426
and the Special Treating Classes.
a. The process claims are silent as to the material treated;
disclosure is specific to a food, classification is
appropriate in Class 426.
b. Claims are limited to an edible; classification is proper
in Class 426.
c. The process claims are silent as to the material treated;
the disclosure refers to edible and nonedibles; the claims
are limited to operations performed in one special treating
class; classification is proper therein.
d. There are individual process claims to treating an edible
and a nonedible; the claims whether drawn to the edible or
nonedible are limited to operations performed in one Special
Treating Class; classification is proper therein.
e. The process claims are silent as to the material treated;
disclosure includes both edibles and nonedibles; claims are
not limited to subject matter for a single Special Treating
Class; classification is proper in the appropriate General or
Special Treating Class that provides for the overall
combination.
f. Some classification as in (E) above when claims are
presented which are drawn to edible and nonedible species,
and claimed subject matter is not limited to a single Special
Treating Class.
g. See 1 of this same section for a further discussion into
the classification of processes between classes.
See References to Other Classes, below for examples of some
of the Special Treating Classes and the lines between those
classes and Class 426.
D. LINES WITH PRODUCT CLASSES
1. Package Classes
Class 206, Special Receptacles and Packages, provides for
special receptacles adapted to contain an edible and for
packaged products not elsewhere provided for. Class 426,
provides for (1) a package which is solely disclosed or
claimed as containing an edible therein, or (2) a nonedible
package containing packaged material, therein, which material
is additive in nature, said material being solely disclosed
for treating or perfecting an edible and wherein the edible
is not claimed in the package.
Class 221, Article Dispensing
Class 222, Dispensing, for processes and apparatus for
dispensing not elsewhere classified.
Classes 221 and 222 provide for Class 206 subject matter
having a significant dispensing feature.
Class 84, Music
2. Amusement And Music Classes
273, Amusement Devices: Games
446, Amusement Devices: Toys
The above classes provide for subject matter of their class
not limited by the claims or the disclosure to the use of an
edible ultimate consumption.
Class 426, provides for Class 84, Class 273 and Class 446,
subject matter limited by the claims or disclosure to
utilizing a Class 426 material which is ultimately intended
to be consumed. Questions of doubt as to whether the article
prepared from or containing a Class 426 material is
ultimately to be consumed are to be resolved by
classification into Class 426.
473, Amusement Devices: Games
3. General Article or Product Classes
See References to Other Classes below for General Article or
Product Classes and the line with Class 426.
REFERENCES TO OTHER CLASSES
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles And Fibers, is the generic home for
dyeing processes, and for compositions for dyeing. Class 8
is also the generic home for processes, for treating hides,
skins, feathers, and animal tissues with chemical and fluids
and for the compositions used in such treatments. Class 8 is
also the generic home for processes of bleaching. Class 426,
provides for dye composition, e.g., artificial coloring,
etc.., process of dyeing and dyed material all limited to an
edible. Class 426 also provides for methods of treating
animal material to prepare an edible therefrom, e.g., casing,
etc.. and to the compositions used in such a treating
operation. Class 426 also provides for a method of bleaching
an edible, e.g., flour, etc.., bleachant used in such a
method, and to the bleached product. (See Lines With Related
Process Classes, "Special Treating Classes" above)
29, Metal Working, for metallic or free-metal-containing
materials either in the form of a single layer or a stock
material laminate including at least two layers or components
of such metalliferous material next to each other. Class 426
provides for stock material of the type in Class 29 in
combination with a Class 426 edible. (see Lines With Product
Classes, "General Article or Product Classes" above)
34, Drying and Gas or Vapor Contact With Solids, provides for
drying processes or the contacting of a solid with either or
both a gas or vapor. Class 426, provides for processes of
treating edible materials which are subsequent to a Class 34
operation, and all edible perfecting operations which are
precedent to or concurrent with a Class 34 operation, except
for operations involved in perfecting the Class 34 operation;
Class 426 also provides for processes limited by the claims
or disclosure to the roasting or cooking of an edible. (See
Lines With Related Process Classes, "General Treating
Classes" above)
43, Fishing, Trapping, and Vermin Destroying, for imitation
or artificial bait with an emitting substance, e.g., flavor,
etc.., and for the combination of an edible bait and an
inedible bait holder, etc.., so as to conserve the bait.
Class 426, provides for processes of treating an edible with
biocide not elsewhere provided for, and for processes of
treating and preparing an edible bait and the resulting
product. (see Lines With Product Classes, "General Article
or Product Classes" above)
40, Card Picture, Or Sign Exhibiting, for indicia carried by
a receptacle.
47, Plant Husbandry, provides for processes of treating the
earth and its products which are not provided for elsewhere
and provides specifically for processes of treating
agricultural products which have not been separated from
their natural habitat. Class 426 provides for processes of
treating agricultural products which have been separated from
their habitat so as to prepare or perfect an edible
therefrom. (See "Special Treating Classes" above)
53, Package Making, provides for methods of packaging
contents including the packaging of an edible material. Class
426, provides for the packaging of an edible when said
packaging operation is in combination with additional steps
for preparing, treating, or preserving the edible, said steps
occurring either precedent to, concurrent with or subsequent
to the packaging operation. (See Lines With Related Process
Classes, "General Treating Classes" above)
57, Textiles: Spinning, Twisting, and Twining, for textile
strands, having structural limitations which are coated or
impregnated and where the coating or impregnation took place
prior to assembly thereof to form the product. Class 426
provides for a textile strand which is surface coated or
impregnated with a Class 426 edible. (see Lines With Product
Classes, "General Article or Product Classes" above)
62, Refrigeration, provides for refrigerating processes even
though limited to treating an edible, subclass 58 for the
separation of ice crystals so as to dry an edible; subclass
60 for packaging a general commodity involving refrigeration;
subclasses 66+ and in particular subclasses 69+ therein for
introducing air while congealing a flowable material, e.g.,
ice cream, etc.. Class 62 also provides for a refrigerated
package of general commodity. Class 426, provides for
processes of refrigeration food (1) combined with an
additional food working operation or (2) wherein the
refrigerating agent becomes a part of the food (e.g., sugar
refrigerant also sweetens the food). Class 426, also takes a
refrigerated package limited to containing a food and a
frozen article if it is a food or used with a food for
purposes other than cooling as with ice. Claims to an
article which functions as a food and some other function is
classified as an original in Class 426 and cross-reference to
Class 62. (See Lines With Related Process Classes, "General
Treating Classes" above)
73, Measuring And Testing, is the generic class for processes
for performing a test or measurement on an edible. Class 426,
provides for processes of performing a test or measurement on
an edible combined with additional steps for treating,
preparing, or perfecting an edible, e.g., comminuting,
forming, adding ingredients, etc.., except those operations
that are solely involved in perfecting the testing or
measuring. (See Lines With Related Process Classes, "General
Treating Classes" above)
83, Cutting, provides for a mere method of cutting or
severing an edible; wherein the cut portions are all of the
same type of material. Class 426, provides for methods of
cutting or severing an edible combined with other operations
for treating, making, or prefecting an edible except for
those operations that are solely involved in perfecting the
cutting or severing operation, as well as methods for cutting
or severing an edible plastic which results in a molding or
shaping of the edible by a flowing and reshaping of the
plastic edible. (See Lines With Related Process Classes,
"General Treating Classes" above)
95, Gas Separation: Processes, for processes involving steps
resulting in separation of a gas from a fluid mixture
comprising (a) a gas and solid or liquid particles entrained
therein, (b) a liquid and gas entrained therein, or (c) a
plurality of gases. Class 426, provides for the separation
of a gas from an edible material when the separation is part
of an operation in perfecting the edible nature of the
material worked on or wherein the gas separation is utilized
in a subsequent edible perfecting operation. Operations
designed to merely recover a gas from an edible, wherein the
gas itself has no edible value, are proper in Class 95. (See
"Special Treating Classes" above)
99, Foods And Beverages: Apparatus, for apparatus used in
particular or perfecting a food, in particular 275, for
beverage making apparatus and subclasses 324+, for cooking
apparatus. Also, the above subclasses for apparatus provided
therein (which performs a mechanical operation on the food
other than containing the same, e.g., package and related
matter, etc..) when combined with a food in name only. Class
426 provides for processes and methods of using the apparatus
of Class 99 in a food preparing or treating operation. Class
426 also provides for an infusion bag or receptacle, per se,
of the single use variety which is specific to preparing a
food and which is devoid of structure and which specifically
cooperates with a Class 99 apparatus, and for infusors having
a soluble charge.
100, Presses, for methods of compacting by a mechanical
interlock. Class 426, for a process of compacting an edible
or for a method of expressing an edible liquid, combined with
an additional operation for treating, making, or prefecting
an edible, with the exception of an additional operation that
is solely involved in prefecting the compacting or
compressing operation. (See Lines With Related Process
Classes, "General Treating Classes" above)
106, Compositions: Coating or Plastic, provides for a
coating, impregnating, or plastic composition not provided
elsewhere. Class 426 provides for a coating, impregnating or
plastic composition which is solely disclosed or claimed as
being edible. (See "Lines With Related Composition Classes"
above)
131, Tobacco, for a tobacco product or to a tobacco
substitute intended to be smoked or chewed. Class 426
provides for chewing gum and for flavoring compositions which
may be used in tobacco or in a tobacco substitute.
127, Sugar, Starch, and Carbohydrates, subclasses 29-33 for
(1) Sugars, Starches, and Carbohydrates including those
claimed as being edible, (2) Impure forms of the above which
originates from a single source, e.g., maple sugar, etc.. (3)
mixtures solely composed of any of the above even if claimed
as being edible, (4) any of the above subject matter combined
with a preservative, e.g., anti-caking, etc.. Class 426,
takes the combination of an edible nonpreservative, in Class
127 type material combined with a Class 127 type material or
mixture of compound so as to provide an edible composition
e.g., sugar syrup mixed with an essential oil, etc.. (See
"Lines With Related Compound Classes" above)
134, Cleaning And Liquid Contact With Solids, for cleaning
and liquid contact with solids including the cleaning of an
edible by removing naturally occurring material therefrom.
Class 426, provides for processes of treating a solid edible
with liquid material which is not elsewhere provided for.
Class 426, provides for all Class 134 processes which are
combined with other operations for treating, making, or
prefecting an edible, except for those that are involved in
prefecting the Class 134 operation. Class 426 also
specifically provides for the removal of a pesticidal
residue. (See Lines With Related Process Classes, "General
Treating Classes" above)
137, Fluid Handling, in particular subclass 125 for handling
processes involving a carbonated potable beverage prior to
dispensing, Class 426 provides for methods of handling a
carbonated potable beverage combined with additional steps
for treating, preparing, or prefecting the beverage and which
combination is not provided for elsewhere. (See Lines With
Related Process Classes, "General Treating Classes" above)
138, Pipes and Tubular Conduits, provides for casings which
are open ended and are not disclosed as being edible. Class
426, provides for all edible casings and all casings which
are derived from animal material. Questions of doubt as to
whether the casing is edible or inedible are to be resolved
by classification into Class 138. Class 426 also provides for
all edible tubular products and for their method of
preparation. (see Lines With Product Classes, "General
Article or Product Classes" above)
139, Textiles: Weaving, for a single or plural layer stock
material product which is coated or impregnated and where the
sole disclosure is that coating or impregnation took place
prior to weaving. Class 426 provides for a woven product
which is coated or impregnated which is a Class 426 edible.
(see Lines With Product Classes, "General Article or Product
Classes" above)
141, Fluent Material Handling, with Receiver or Receiver
Coacting Means, for a process for filling a container with
fluent edible. Class 426, provides for the filling of a
receiver with a fluent combined with a step of treating,
preparing, or perfecting the edible, with the exception of
those operations that are involved in perfecting the filling
operation.
159, Concentrating Evaporators, provides for processes
peculiar to the concentration of solids in solution or
suspension, even if solely disclosed or claimed as being
edible, by the evaporation of the liquid containing the solid
and by the recovery of the concentrate. The concentrate may
be a liquid and need not be carried to the point of
crystallization or dryness. Class 426, provides for processes
limited to concentration by evaporation and the recovery of
an edible material, wherein said concentrating step is
combined with other operations for treating, making,
perfecting an edible, except for those operations that are
solely involved in perfecting the concentrating operation.
(See Lines With Related Process Classes, "General Treating
Classes" above)
119, Animal Husbandry, for a method of treating an animal
other than man to improve its well being including the
feeding of an edible thereto and for inventions applicable to
the propagation, rearing, training, e.g., flavored catnip
balls, etc., and care of living animals. Class 119, also
provides for treating an animal to increase its growth rate
or produce a superior quality of meat if the method is more
than the mere application or applications of a class 426
compound or composition. Class 426, provides for a mere
method of feeding an edible to an animal; provides for
converting inedible forms of an animal into an edible
condition; provides for the treatment of an animal followed
by a slaughtering operation; provides for grit and processes
of preparing grit useful for mastication; provides for
methods of feeding an animal and utilizing the waste material
of the animal as an edible material. (See Lines With Related
Process Classes, "Special Treating Classes" above)
156, Adhesive Bonding and Miscellaneous Chemical Manufacture,
is the general home for processes of manufacturing an article
involving a chemical reaction and for processes of bonding
parts together utilizing a nonmetallic cement. Class 426, for
claims or claimed disclosure limited to the bonding together
of a material which is partly or wholly edible, e.g.,
sandwich, cookie, etc.. (See Lines With Related Process
Classes, "Special Treating Classes" above)
162, Paper Making and Fiber Liberation, provides for paper
impregnated with a nonfiber additive, said additive having
been incorporated into the paper prior to being made into a
paper stock. Class 426 provides for a paper made by a Class
162 operation wherein the nonfiber additive is a Class 426
edible. (see Lines With Product Classes, "General Article or
Product Classes" above)
165, Heat Exchange, provides for processes relating to the
transfer of heat from one material to another. Class 426,
provides for processes of heat exchange limited by the
disclosure or claims to heating an edible. Class 426,
provides for fermentation processes that are solely disclosed
or claimed in preparing an edible, and for mixtures of
enzymes or ferments solely disclosed or claimed as edible or
used in the preparation of an edible. Class 426 provides for
compositions and processes of preparation relating to
compositions which have the capacity to ferment and produce
an edible, but which are claimed as being in an inactive
state, and also provides for compositions which are
undergoing a fermentation to produce an edible product. (See
Lines With Related Process Classes, "Special Treating
Classes" above)
201, Distillation: Processes, Thermolytic, provides for the
heating of a solid carbonaceous material to cause a compound
or compounds in the material to undergo a chemical
decomposition to form different chemical substances, at least
some of which are volatile under the conditions employed and
unvaporized solid carbonaceous material. Class 426, provides
for a class 201 type distillation operation wherein the
claims or claimed disclosure is limited to preparing or
perfecting a food. (See Lines With Related Process Classes,
"Special Treating Classes" above)
203, Distillation: Processes, Separatory, provides for
processes of merely recovering alcohol from a fermented
beverage by distillation without the preparation of the
beverage. Class 426, provides for separatory distillation
processes limited to edible treating or perfecting. Class 426
also provides for processes of removing alcohol to prepare a
distilled beverage by a distillation process. (See Lines With
Related Process Classes, "Special Treating Classes" above)
204, Chemistry: Electrical And Wave Energy, for processes in
general for treating or preparing materials involving the
application of electrical, radiant, or wave energy; and for
processes of preparing vitamins involving electrical or wave
energy. Class 426, provides for processes limited by a claim
or by the disclosure to treating or preparing an edible by
the application thereto of electrical, radiant, or wave
energy. (See Lines With Related Process Classes, "Special
Treating Classes" above)
209, Classifying, Separating, and Assorting Solids, provides
for methods of separating solid materials including an edible
and assorting or segregating them in grades or classes
according to physical characteristics, e.g., separation of
grain, vegetables, flour, etc.. Class 426, provides for all
processes of class treating an edible by a Class 209
operation in combination with an operation not provided for
elsewhere and for combinations of operations provided for in
Class 209 which are limited to operating on an edible. (See
Lines With Related Process Classes, "General Treating
Classes" above)
221, Article Dispensing, provides for processes of dispensing
which may involve dispensing of an edible material. Class
426, provides for methods of dispensing edible materials
combined with additional steps of treating, preparing, or
perfecting the edible other than those operations which are
solely involved in perfecting the dispensing operation. (See
Lines With Related Process Classes, "General Treating
Classes" above)
222, Dispensing, provides for processes of dispensing which
may involve dispensing an edible material. Class 426,
provides for processes of dispensing edible materials
combined with additional steps for treating, preparing, or
perfecting the edible other than those operations which are
solely involved in perfecting the dispensing operation, and
for operations of dispensing where the material is shaped by
the outlet of a dispenser so that the material delivered has
a desired shape. (See Lines With Related Process Classes,
"General Treating Classes" above)
210, Liquid Purification or Separation, for a process of the
type classified in Class 210 not limited by a claim or by the
disclosure to an edible; and for methods of purifying or
separating water. Class 426, provides for a process of
purifying or separating a liquid other than water when the
liquid is claimed or solely disclosed as being edible. (See
Lines With Related Process Classes, "Special Treating
Classes" above)
215, Bottles And Jars, for bottles and jars adapted to
contain an edible.
217, Wooden Receptacles, for receptacles made of wood adapted
to contain an edible.
219, Electric Heating, provides for processes of electrically
heating a material. Class 426, provides for processes of
electrically heating a material claimed or solely disclosed
as being edible. (See Lines With Related Process Classes,
"Special Treating Classes" above)
220, Receptacles, for metal receptacles adapted to contain an
edible and for all receptacles not elsewhere classified.
229, Envelopes, Wrappers, and Paperboard Boxes, for paper
receptacles adapted to contain an edible.
241, Solid Material Comminution or Disintegration, provides
(1) for comminuting of solid cereal materials or other seed
or seed parts, per se; (2) for comminuting plus physical
steps which facilitate the comminuting of the material of (1)
above; or (3) for additional steps involving these materials
combined with comminuting, such as (A) Separation or
classification of the material into grades or sizes,
including the recombining of separated ingredients of a
single starting material; (B) Separation of fluids from the
material involving no chemical change in the material, e.g.,
filtering, drying, etc..; (C) Heating or cooling the
material; (D) Separating of comminuting aids from the
material, which operation may involve dissolution or a
chemical reaction. Class 426, provides for all processes in
preparing, treating, or perfecting an edible seed or seed
part not provided for in Class 241 and for all operations
involving comminuting or disintegrating of any other edible
material. (See Lines With Related Process Classes, "General
Treating Classes" above)
260, Chemistry of Carbon Compounds, Class 426: Provides for
a Class 260 compound in admixture with a preservative when
the mixture thus formed is claimed or solely disclosed as
having a Class 426 utility. Provides for an extract solely
disclosed or claimed as having a Class 426 utility and not
provided for elsewhere. Provides for an essential oil
composed of a plurality of constituents solely disclosed or
claimed as having a Class 426 utility. Provides for
compositions solely disclosed or claimed as having a Class
426 utility which are admixtures containing at least one
Class 260 compound. Provides for a mixed product of reacted
and unreacted components which is solely disclosed or claimed
as having a Class 426 utility and which is produced by
chemically reacting a Class 260 natural or single source
product, which reaction only effects a reaction on certain of
the components of the natural or single source product.
Provides for a mixture which is solely disclosed or claimed
as having a Class 426 utility and which is produced by
removing a component from a Class 260 natural or single
source product. Provides for a product which is solely
disclosed or claimed as having a Class 426 utility and which
is produced by first treating so as to separate a Class 260
natural or single source product into components and then
reblended. Provides for plant extracts and essential oils,
including those from a single source which usually are
treated as compounds, which have traditionally been used as
condiments, flavor enhancers, seasoning or flavoring; such as
citrus oil, etc.. (See "Lines With Related Compound Classes"
above)
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, is the generic class for processes for molding,
casting or shaping of nonmetallic materials. Class 264
provides for example, in subclass 4 for encapsulating
normally liquid materials, subclasses 41+ for pore forming in
situ, subclasses 73+ for random variegated coloring during
molding, subclasses 109+ for forming articles by uniting
randomly associated articles, subclasses 176+ for shaping by
extrusion and in particular subclass 202 for protein shaping,
and subclasses 239+ for mechanical shaping or molding to form
or reform a shaped article. Class 426, provides for processes
of the type classified in Class 264 when said processes are
solely claimed or solely disclosed for the treatment of an
edible material. (See Lines With Related Process Classes,
"Special Treating Classes" above)
232, Deposit and Collection Receptacles, see 41 therein for
milk receptacles.
376, Induced Nuclear Reactions: Processes, Systems, and
Elements, for processes of subjecting an edible to nuclear
radiation by a nuclear reactor provided that more than just a
mere reference to a nuclear reactor is claimed. Class 176
also provides for processes of irradiating an edible for the
purpose of research or in preparing a specimen. Class 426,
provides for a process of subjecting an edible to a
nonstructurally defined radiation device. (See Lines With
Related Process Classes, "General Treating Classes" above)
383, Flexible Bags, appropriate subclasses for a flexible,
nonedible bag of that class type.
422, Chemical Apparatus and Process Disinfecting,
Deodorizing, Preserving, or Sterilizing, is the generic class
for process of disinfecting, preserving, deodorizing, or
sterilizing. See Class 426, for claims or claimed disclosure
limited to disinfecting, preserving, deodorizing, or
sterilizing an edible material and not elsewhere specifically
provided for. (See Lines With Related Process Classes,
"Special Treating Classes" above)
422, Chemical Apparatus and Process Disinfecting,
Deodorizing, Preserving, or Sterilizing, provides for
processes of performing a test or measurement on an edible
involving chemical reaction. Class 426, provides for
processes of performing a test or measurement on an edible
combined with an additional operation for treating,
preparing, or perfecting an edible, with the exception of an
additional operation which is solely involved in perfecting
the test or measurement. (See Lines With Related Process
Classes, "General Treating Classes" above)
423, Chemistry of Inorganic Compounds, for inorganic
compounds and nonmetallic elements and to methods of
preparation thereof, not elsewhere provided for. Class 423,
provides for inorganic compounds or nonmetallic elements
claimed as having a Class 426 utility, and see in particular
subclass 265 therein for the line between Class 423 and
Class 426 regarding a preservative agent in combination with
a Class 423 material. Classes 532-570 provide for organic
compounds and processes or preparing such compounds, not
provided for elsewhere, including those claiming a 426
utility. Plant extracts and essential oils, as well as
processes for preparing them, when claimed, disclosed or
historically considered to have use as a food or flavoring
agent are not provided for in the 532-570 Series of Classes;
they are provided for in Class 426 even when derived from a
single source. (See "Lines With Related Compound Classes"
above)
424, Drug, Bio-Affecting and Body Treating Compositions,
provides: i. for an edible composition designed to be
administered to an animal by a route which is other than the
oral cavity; ii. for an edible composition which contain an
additive in excess of the normal amount that is usually
required of that additive so as to maintain the normal
metabolism of the animal, e.g., vitamin, amino acid, etc..;
iii. for compositions solely composed of vitamins with or
without a carrier; iv. for a nonlaxative additive in
combination with a natural edible which protects the ultimate
consumer of the edible from deleterious effects which are the
natural in sequence of consuming the edible, e.g., high
cholesterol eggs, etc..; v. for a Class 426 composition
containing an animal growth regulator or other anabolic
agent. For purposes of classification an animal growth
regulator or anabolic agent is defined to include the
following illustrative causative effects: increase feed
efficiency or weight gain; enhance color of eggs yolks,
combs, skin, or legs of chickens; enhance the hatchability of
eggs; vary the fat-protein ratio of texture or flesh;
chemically caponize an animal; for an adjuvant or carrier
composition, per se, solely disclosed or claimed as
perfecting a Class 426 composition, e.g., flavor, sweetener,
etc..
Class 426 provides: a. for a composition or mere method for
treating an abnormal metabolic condition of an animal by
varying the nutritional ingredients, fat, carbohydrate, or
protein, so as to meet the special nutritional needs of the
abnormal metabolic condition, e.g., diabetes, etc..; b. for
a mineral composition, per se; c. for a flavoring
composition not elsewhere provided for which contains at
least one noncarbohydrate type flavor ingredient; d. for a
Class 426 edible preserved by the use of a Class 424 biocide;
e. for a significant method of treating a Class 426
composition or product with a Class 424 biocide or
preservative; f. for a Class 426 composition containing a
live micro-organism so as to treat the intestinal tract of an
animal, so that the Class 426 function will be perfected,
e.g., bacillus acidophilus lacteal product, etc.. (See "Lines
With Related Composition Classes" above)
427, Coating Processes, is the generic class for methods of
coating in general. Class 426 takes coating or impregnating
methods which prepare, treat, or preserve a material which is
wholly or partially edible, e.g., fat coated, inedible base,
etc.. (See Lines With Related Process Classes, "Special
Treating Classes" above)
428, Stock Material and Miscellaneous Articles, 35 for an
inedible food casing having a closed end.
428, Stock Material or Miscellaneous Articles, is the
residual Class for a stock material product in the form of a
single or plural layer web or sheet and for articles of
manufacture for which no other classification exists. Class
426 provides for edible articles and for nonstructural
laminates wherein one or more of the layers contains a Class
426 edible and wherein the product is designed for a Class
426 purpose. (see Lines With Product Classes, "General
Article or Product Classes" above)
436, Chemistry: Analytical and Immunological Testing,
provides for processes of performing a test or measurement on
an edible involving a chemical reaction. Class 426, provides
for processes of performing a test or measurement on an
edible combined with an additional operation for treating,
preparing, or perfecting an edible, with the exception of an
additional operation which is solely involved in perfecting
the test or measurement. (See Lines With Related Process
Classes, "General Treating Classes" above)
452, Butchering (General Treating Class) provides for: 1.
Killing or dressing mammalian meat, fowl, and seafoods,
(e.g., separating flesh and bone, removing hair or feathers,
shelling skinning, deheading, trussing). 2. Stuffing and/or
linking sausages 3. Encasing or casing removal 4. Cleaning
intestines 5. Shirring casing both natural and artificial 6.
Mechanical or manipulative or electrical tendering of meat.
Class 426, provides for: 1. Any of the above operations when
combined with an edible perfecting operation, e.g., cooking,
canning, mixing with a diverse edible, etc.. (See Lines With
Related Process Classes, "General Treating Classes" above)
504, Plant Protecting And Regulating Compositions provides
for compositions having a stimulating, inhibiting (herbicide)
or regulating action on plant growth and methods of using
such composition. Class 426 provides for treating plants
which have been separated from their habitat so as to prepare
or to perfect an edible, e.g., ripening of fruit, etc..
Class 504 is superior to Class 426. (See hierarchy list in
Lines With Related Composition Classes above).
512, Perfume Compositions, 302 for compositions in the form
of a colloid, gel or emulsion; subclasses 186+ and 188+ for
oxidative and reductive bleachants, respectively; subclasses
380+ for a preservative composition not elsewhere provided
for, and for a preservative mixed with a compound claimed so
broadly as not to afford a basis of classification;
subclasses 1 through 27 for a perfume composition, per se.
520, Synthetic Resins, or Natural Rubbers, appropriate
subclasses, particularly Class 523, 100 for a nonedible
composition containing a synthetic resin or natural rubber
and which is intended to come into contact with food or
tobacco or to processes of preparing said composition. 426
provides for bleaching compositions specific for food; for
edible compositions in the form of a gel, colloid, or
emulsion; for preservatives which are edible; and for
flavoring compositions not elsewhere classifiable.
GLOSSARY:
The meaning to be given to the various "Art" terms appearing
in this class, but which have not been included in the
glossary below, is the same as that generally accepted or in
common usage.
ADDITIVE
Substance or a mixture of substances used primarily for
purposes other than its nutritive value and added to a food
in relatively small amounts to (1) impart or improve
desirable properties (2) or suppress undesirable properties,
and (3) may become a part of the food or be transitory in
nature. (Compare ingredient below which in some instance may
be an additive).
BASIC INGREDIENT
Principal constituent (except added water) of a composition
considered to be the fundamental part and by which the
composition is (usually) identified. Usually the basic
ingredient constitutes the major portion of the composition,
e.g., chocolate milk-milk is the basic ingredient. In those
instances wherein a plurality of percentages of the
ingredients are given that ingredient which constitutes 50
of the total composition (excluding added water) is
considered to be the basic ingredient. The 50% may be
determined by summing like ingredients, e.g., lactose, whey
and butter fat are all lacteal derived.
CARBOHYDRATE
Compound, the monomeric units of which contain at least five
carbon atoms, and their reaction products wherein the carbon
skeleton of carbohydrate unit is not destroyed. Alcohols and
acids corresponding to carbohydrates, such as, sorbitol
ascorbic acid, or mannonic acid are not considered as being
carbohydrates.
DRY
Products which are as a complete product free or relatively
free from water and under normal ambient conditions involve
such characteristics, but not necessarily each and every one,
as free flowing, dry to the touch, nontacky or sticky,
nonadhesive, granular, powder, tablet, flake, flour, meal,
particulate, pellet, finely divided, etc..
FERMENT
Any enzyme or any living organism that is capable of causing
or modifying a fermentation.
GENERAL TREATING CLASS
Class that includes the treatment of an edible, per se.
INGREDIENT
Component part (usually a major one) of mixture that goes to
make a food. (Compare additive above which in some instance
may be an ingredient).
ISOLATED TRIGLYCERIDIC FAT OR OIL
Fat or oil (as defined below) that is free of any of the
plant or animal tissue from which it is derived.
PACKAGE
Mercantile combination of an edible material fully encased,
encompassed, or completely surrounded by a solid material.
SPECIAL TREATING CLASS
Class that does not include the treatment of an edible, per
se.
TISSUE
Material containing a certain amount of the original animal
or plant as against an extract which is considered to be
devoid of original cellular structure. Included within the
term are materials which are chopped, cut, comminuted,
pulverized, milled, slice, etc..
TRIGLYCERIDIC FAT OR OIL
Esters of glycerol and a higher fatty acid (i.e., a
monocarboxylic acid containing an unbroken chain of at least
7 carbon atoms bonded to a carbonyl group) wherein the three
available hydroxyl functions of the glycerol are esterified
by a same or different fatty monocarboxylic acid.
Triglycerides are the chief constituents of the naturally
occurring fats and oils.
SUBCLASSES
Subclass:
1
This subclass is indented under the class definition.
Subject matter involving a food or the preparation of a food,
adapted or designed by either the ingredients comprising the
product, or by some other means to attract an animal, either
for the purpose of feeding the animal or for the purpose of
capturing the animal so that it can be used as a food.
SEE OR SEARCH CLASS:
43, Fishing, Trapping, and Vermin Destroying, for a fish lure
or trapping material which is more than a food.
424, Drug, Bio-Affecting and Body Treating Compositions, for
baits or attractants which are not considered as animal foods
and which are disclosed as having utility as an attractant or
lure operating through one of the senses, usually smell or
taste.
Subclass:
2
This subclass is indented under the class definition.
Processes involving the overt treatment of a live animal.
(1) Note. Examples of methods within this subclass are mere
methods of feeding animals, killing an animal followed by a
food working operation, injecting animals with a material
which modifies the meat characteristic of the animal followed
by a slaughtering operation, milking cows followed by a
treatment of the milk.
SEE OR SEARCH THIS CLASS, SUBCLASS:
56 for processes of adding a proteolytic enzyme to a meat
product.
SEE OR SEARCH CLASS:
119, Animal Husbandry, subclass 212 for a crustacean-feeding
method, subclass 230 for a fish-feeding method, and subclass
242 for a mollusk-feeding method.
424, Drug, Bio-Affecting and Body Treating Compositions, for
compositions for curing or preventing a disease in an animal
and for a process of using such a composition, and for a
composition for maintaining, increasing, decreasing, limiting
or destroying a physiologic body function and to a method of
using such a composition.
452, Butchering, appropriate subclasses for butchering
operations in general.
Subclass:
3
This subclass is indented under the class definition.
Products which are intended to be chewed and not ingested, or
to methods of preparation of such products.
(1) Note. Although a substantial mass of the original
material is usually ingested by solvating with the saliva of
the mouth during chewing, a substantial amount of the
original mass is nonsoluble and is usually ejected from the
mouth for disposal rather than being swallowed.
(2) Note. Included herein are the nonsweetened or
nonflavored chewing bases, per se.
Subclass:
4
This subclass is indented under subclass 3. Subject matter
wherein the chewing material is of a type which possesses a
low-adhesive or low tacky quality.
(1) Note. The term low-adhesion or tackiness applies to
materials within the mouth as well as to materials that
possess these same qualities external to the mouth.
Subclass:
5
This subclass is indented under subclass 3. Subject matter
which is either packaged or which possesses a structural or
identifiable shape retaining form.
(1) Note. Included herein are coated or impregnated
materials, bonded or laminated layers, and products which
have a recognizable structure, e.g., tube, ring, etc..
SEE OR SEARCH CLASS:
229, Envelopes, Wrappers, and Paperboard Boxes, subclass
87.07 for chewing gum wrapper, per se.
Subclass:
6
This subclass is indented under subclass 3. Subject matter
therein at least one of the ingredients of the chewing base
is a solid synthetic polymer which has been prepared through
the polymerization of an ethylenic group of an unsaturated
monomer.
Subclass:
7
This subclass is indented under the class definition.
Processes wherein an enzyme is employed bio-chemically to
prepare a food or to perfect a food.
(1) Note. The enzyme can be initially present, such as in
autolysis or can be added.
(2) Note. The enzyme can be in any active state, e.g., as
in a micro-organism or plant material.
(3) Note. Classification herein is on the basis of the
first appearing material that is subjected to a fermentation
reaction and is bio-chemically affected and not on the basis
of the first appearing material, per se. For instance, the
fermentation of a milk product and subsequent addition
thereto of a cereal product is classifiable in the milk area
which is lower down in the schedule hierarchy than is the
cereal area. In the event that it is uncertain whether a
fermentation reaction is occurring on a particular substrate
classification in the first appearing area would be proper.
(4) Note. Classification herein is based on the process of
fermenting a particular food substrate to result in a desired
food product rather than on the basis of culturing a
micro-organism or in the preparation of active enzyme
materials which are to be used in later food fermenting
operations.
(5) Note. Classification is proper herein if the claims are
uncertain as to whether a fermentation reaction is occurring,
but the specification discloses a fermentation reaction
occurring within the bounds of the claimed process
limitations. An example of such a situation is in the
failure of many patent claims to recite the use of yeast in
dough working operation, while the disclosure recites yeast
as being an inherent part of the dough manufacturing
operation.
SEE OR SEARCH CLASS:
47, Plant Husbandry, for processes or apparatus for
cultivating or culturing mushrooms, for sprouting or
germinating seeds for planting or testing the sprouted or
germinating power of seeds; articles or compositions that
include seeds and either bacteria or other ferments, and
processes of making such articles or compositions; processes
of cultivating or culturing seed plants or other nonfungal
plants that include fermentation.
210, Liquid Purification or Separation, 2 for processes of
treating impure liquids by a living organism, e.g.,
bacteriological digestion of sewage, etc..
424, Drug, Bio-Affecting and Body Treating Compositions,
particularly subclass 50, 93.1+ and 94 for a drug,
bio-affecting or body treating composition containing an
active enzyme, bacteria or other ferment.
435, Chemistry: Molecular Biology and Microbiology,
appropriate subclass, for processes that include food
fermentation but are not claimed as peculiar thereto are in
this class (435). Culturing or propagating methods, per se,
even though peculiar to food micro-organisms are also in this
class (435). Single enzyme systems are in class (435) while
mixed organisms and mixed enzyme systems peculiar to food are
in Class 426.
Subclass:
8
This subclass is indented under subclass 7. Subject matter
which involves a food material and packaging the material for
the overt purpose of carrying out a bio-chemical change of
the food in the package or in preventing a bio-chemical
change in the food while in the package.
(1) Note. Consumption of oxygen in a packaged food by a
living organism is included in this subclass.
(2) Note. This subclass includes alcoholic fermentation in
a mercantile container such as in the preparation of
sparkling wines.
(3) Note. The package itself must be of the mercantile
type. Fermentation in closed containers wherein the product
is improved and then repacked into commercial packages is not
the type of fermentation reaction intended to be placed
herein. See subclasses 392+ for a discussion of packaging
and the scope of what is considered to be packaging.
(4) Note. To be placed herein there must be an intent to
have fermentation in the package. However, the operative may
include opening of the package subsequent to fermentation
with the removal of unwanted contents and subsequent closure
as well as sealing of foods in closed containers which have
vent holes which must be closed after the fermentation
reaction in order to complete a final mercantile package
structure.
SEE OR SEARCH THIS CLASS, SUBCLASS:
12 for the addition of a chill-proofing enzyme to an
alcoholic beverage with subsequent bottling of the beverage
after a fermentation reaction.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology, 243 for
packages containing living fungi.
Subclass:
9
This subclass is indented under subclass 7. Subject matter
involving the fermentation of a material in the presence of
an added functional biocide or biostat.
Subclass:
10
This subclass is indented under subclass 7. Processes
involving fermentation employing an enzyme capable of
oxidizing glucose to gluconic acid and known generically as
glucose oxidase.
(1) Note. Deoxygenating of a glucose containing product
employing a live micro-organism rather than an enzyme
composition is to be found elsewhere in this class depending
on the substrate employed.
Subclass:
11
This subclass is indented under subclass 7. Processes
involving the fermentation of a substrate to yield an ethyl
alcohol containing beverage or the fermentative treatment of
a prepared alcoholic beverage wherein the final product is
consumable in beverage form and still contains a portion of
ethyl alcohol.
(1) Note. Unless otherwise noted a dealcoholized substrate
will be presumed to be partially devoid of its original
alcohol content rather than being completely devoid of
alcohol and will be proper herein.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology, subclass
93, 98-105, for the fermentation of carbohydrates.
Subclass:
12
This subclass is indented under subclass 11. Processes
involving the addition of an enzyme or enzyme active material
to an alcohol containing beverage to stabilize, purify, or
prevent turbidity formation.
SEE OR SEARCH THIS CLASS, SUBCLASS:
13 for the addition of an enzyme or a bio-active material to
a malt wort followed by a subsequent alcoholic fermentation
or to a recited ongoing alcoholic producing fermentation.
Subclass:
13
This subclass is indented under subclass 11. Processes
involving the fermentation of a substrate by two or more
different enzymes from different sources, or two or more
different micro-organisms functioning either simultaneously
or sequentially.
(1) Note. Malting followed by an alcoholic fermentation is
considered proper subject matter for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
29 for the fermentation of a cereal product with malt as in
the preparation of a malt wort.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology, subclass
93 for processes that include diastatic mashing by malt or
other means.
Subclass:
14
This subclass is indented under subclass 11. Processes
involving an alcoholic fermentation followed by the removal
of the alcohol, either by distillation or otherwise; or the
fermentative treatment of a reduced alcohol or dealcoholized
containing stock wherein the final product still contains
some alcohol.
(1) Note. Unless otherwise noted a dealcoholized substrate
will be presumed to be partially devoid of its original
alcohol content rather than being completely devoid of
alcohol.
SEE OR SEARCH THIS CLASS, SUBCLASS:
17 for a process of reducing alcohol concentration by
converting the alcohol containing stock into vinegar
utilizing an enzyme or bio-active containing material.
493 for processes of distilling an alcoholic containing
stock.
Subclass:
15
This subclass is indented under subclass 11. Processes
wherein the substrate to be fermented is a fruit or fruit
derived material.
(1) Note. Wine, per se, will be considered as being derived
from a fruit material.
Subclass:
16
This subclass is indented under subclass 11. Processes
involving the use of malt wort as the substrate.
(1) Note. Included herein but not limited as examples of
products which are produced by malt wort fermentation are
beer, lager, ale, stout and porter.
SEE OR SEARCH THIS CLASS, SUBCLASS:
13 for preparing a malt wort followed by an alcoholic
fermentation.
28 for the preparation of a beverage, beverage mash or
beverage wort.
477 for methods of carbonating a fermented liquid food
material.
Subclass:
17
This subclass is indented under subclass 7. Process
involving the fermentative production of vinegar.
(1) Note. Most of the patents herein utilize an alcohol
containing substrate as the starting material.
Subclass:
18
This subclass is indented under subclass 7. Processes
wherein the substrate contains some tissue derived from a
farinaceous cereal or cereal product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
48 for the fermentation of starches and carbohydrates, per
se, derived from cereal type plant materials.
Subclass:
19
This subclass is indented under subclass 18. Processes which
involves the preparation or treatment of a hydrated wheat
flour system containing the yeast, i.e., Saccharomyces
cerevesiae, wherein the preparation of treatment involves the
combining of deverse food materials or the use of a permanent
additive.
(1) Note. Such unqualified terms as to the use of yeast
type as yeast, per se, baker's yeast, leaven, or unqualified
processing steps as fermenting, leavening, proofing, proving,
expansion, raising, adding a starter, are sufficient to bring
a document within this or the indented subclass.
(2) Note. The inclusion of an active enzyme in a process
claim is regarded as being a fermentation reaction even if
the claim fails to recite that a fermentation reaction is
actually taking place.
(3) Note. Flour unqualified is interpreted as wheat flour.
Subclass:
20
This subclass is indented under subclass 19. Processes
wherein an active enzyme or active enzyme containing or
producing material or micro-organism is added to a system to
which a fermenting yeast has been added or will be added.
Subclass:
21
This subclass is indented under subclass 19. Processes
wherein the active hydrated wheat flour system contains a
different plant tissue material in addition to wheat.
Subclass:
22
This subclass is indented under subclass 19. Processes which
involve either the mixing with or treatment of a hydrated
wheat flour system with a peroxide containing compound, prior
to or concurrent with, the yeast fermentation step.
Subclass:
23
This subclass is indented under subclass 19. Processes which
involve the addition to or treatment of a hydrated dough
system with an amino acid or compound containing two or more
amino acids joined together by a peptide linkage, prior to or
concurrent with, the yeast fermentation step, e.g., proteins,
protein hydrolyzates, etc..
(1) Note. Processes which employ protein containing
material e.g., meat, eggs, etc.., in a nonseparated state are
excluded herefrom and will be found below in the schedule.
Subclass:
24
This subclass is indented under subclass 19. Processes which
involve the addition to and or treatment of a hydrated wheat
flour formulation, prior to or concurrent with, the yeast
fermentation step, with an organic ester compound other than
a triglyceride and which is comparable in structure with a
compound formed by replacing the hydroxyl group of an alcohol
or phenol by an acid radical with the elimination of water
and wherein the acid radical has the general formula
R--O.
(1) Note. Included herein are phosphatides and compositions
containing same.
SEE OR SEARCH THIS CLASS, SUBCLASS:
331 for processes of preventing staling of nonyeast bread or
nonyeast dough products utilizing carboxylic acid esters.
Subclass:
25
This subclass is indented under subclass 19. Processes which
involve the addition to and or treatment of a hydrated wheat
flour system with a carboxylic acid (R-COOH) or a salt
thereof, prior to or concurrent with, the yeast fermentation
step.
(1) Note. Vinegar is regarded for purposes herein as being
an organic acid.
Subclass:
26
This subclass is indented under subclass 19. Processes which
involve the addition to or treatment of a hydrated wheat
flour with an inorganic compound, prior to or concurrent
with, the yeast fermentation step.
(1) Note. Salt (NaCl) is not regarded as being an inorganic
compound for this subclass and will be found in subclass 19.
Subclass:
27
This subclass is indented under subclass 18. Processes
involving the nonadditive treatment of a hydrated flour
system.
SEE OR SEARCH THIS CLASS, SUBCLASS:
496 for processes of treating or preparing dough products
wherein a fermentation process is not positively recited.
Subclass:
28
This subclass is indented under subclass 18. Processes
involving the fermentation of a malted cereal, or a cereal
utilizing malt as the active enzyme source, or the treatment
of a cereal utilizing an amylolytic or diastatic type
enzyme.
(1) Note. Malting is the conversion of starches into
simpler products such as dextrin and maltose.
Subclass:
29
This subclass is indented under subclass 28. Processes
wherein the resulting fermented product is a beverage, per
se, a beverage mash, or beverage wort.
SEE OR SEARCH THIS CLASS, SUBCLASS:
13 for the preparation of a malt wort followed by an
alcoholic fermentation step.
16 for the alcohol fermentation of a malt wort.
Subclass:
30
This subclass is indented under subclass 29. Processes
involving the fermentation of a substrate in two or more
prescribed zones.
(1) Note. The intentional fermentation of a material in a
continuous manner, that is, into, through and out of a
fermenting zone is found here.
Subclass:
31
This subclass is indented under subclass 18. Processes
wherein the material fermented contains an isolated or
separated cereal bran or husk, or is a cereal residue, e.g.,
distillers residue, etc..
Subclass:
32
This subclass is indented under subclass 7. Processes
wherein the substrate fermented is egg white, per se,
gelatin, collagen, or animal blood or blood derived
material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
7 for the fermentative treatment of a fish derived protein.
34 for the fermentative treatment of protein derived from a
lacteal source.
44 for the fermentative treatment of a protein derived from
a bean, seed or nut, and in particular subclass 46 for soy
protein.
47 for the fermentative treatment of a whole egg or yolk.
55 for the fermentative treatment of a protein derived from
a mammal or fowl source.
Subclass:
33
This subclass is indented under subclass 7. Processes
wherein the fermentative substrate contains an isolated
triglyceride other than those which are derived from a
lacteal source.
SEE OR SEARCH THIS CLASS, SUBCLASS:
34 for fermentation reactions involving lacteal derived
triglyceridic material.
Subclass:
34
This subclass is indented under subclass 7. Processes
wherein the substrate fermented is milk or a lacteal derived
source.
Subclass:
35
This subclass is indented under subclass 34. Processes
involving the use of an enzyme which acts on the fats
contained in lacteal derived materials and which will cleave
a fat to a fatty acid residue.
(1) Note. The type of enzyme materials which are proper
herein are usually characterized as being, lipolytic, lipase
type or fat breakdown enzyme.
Subclass:
36
This subclass is indented under subclass 34. Processes
involving the preparation or treatment of a cheese curd, or
cheese.
(1) Note. Processes wherein curd formation occurs as an
intermediate step and is subsequently destroyed, or where
curd is treated so that the final product contains
substantially no curd formation, are excluded herefrom and
will be found under subclasses 34+ on some other basis.
Subclass:
37
This subclass is indented under subclass 36. Processes
involving a bio-chemical change initiated by a live yeast or
fungi.
Subclass:
38
This subclass is indented under subclass 36. Processes which
involve the fermentation of a formed cheese or cheese curd by
an added active bio-chemical agent.
(1) Note. Processes which involve curing or aging of a
cheese or cheese by ferments which are in the cheese or curd
or which have been added prior to cheese curdling are not
proper herein and will be found under subclasses 36+ on some
other basis.
Subclass:
39
Processes under 36 wherein an acid or acidic material
separate from that which may be produced by fermentation is
added prior to the onset of fermentation and wherein the acid
or acidic material is derived from other than a lacteal
source.
Subclass:
40
This subclass is indented under subclass 36. Processes which
involve a physical treatment of the starting milk or the
addition of a material to the milk prior to the onset of
fermentation.
(1) Note. Milk for purposes of this subclass includes whole
milk, skim milk and buttermilk.
Subclass:
41
This subclass is indented under subclass 34. Processes
wherein whey (i.e., the remainder of milk after the fat and
casein have been removed) is subjected to a fermentation
reaction.
Subclass:
42
This subclass is indented under subclass 34. Processes
involving the fermentation of milk or a milk product with an
added enzyme, enzyme producing material, or active
micro-organism.
Subclass:
43
This subclass is indented under subclass 42. Processes
wherein the added active micro-organism is a bacteria
culture.
Subclass:
44
This subclass is indented under subclass 7. Processes
involving the fermentation of a noncereal seed, bean or nut,
or of a material derived therefrom.
SEE OR SEARCH THIS CLASS, SUBCLASS:
18 for fermentation of a cereal product.
48 for the fermentation of starches and carbohydrates, per
se, derived from seeds, beans or nuts.
Subclass:
45
This subclass is indented under subclass 44. Processes
wherein a coffee or cocoa bean, or product derived therefrom,
is subjected to a fermentation reaction, e.g., coffee
extract, cocoa shells, etc..
Subclass:
46
This subclass is indented under subclass 44. Processes
wherein the substrate is a legume or is derived therefrom,
e.g., isolated soy protein, etc..
Subclass:
47
This subclass is indented under subclass 7. Processes
involving the fermentation of whole eggs in or out of the
shell or egg yolk, per se.
SEE OR SEARCH THIS CLASS, SUBCLASS:
10 for the treatment of egg products with glucose oxidase.
32 for the treatment of egg white or egg albumen.
Subclass:
48
This subclass is indented under subclass 7. Processes
involving the fermentation of an isolated or separated
carbohydrate material.
(1) Note. Included within the term isolated or separated
carbohydrate and not limited to the specific examples recited
are molasses, honey, starch, sugar beet material, maple
syrup, sucrose mix syrup, and cellulose.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology, subclass
93, 98-105 for processes of fermenting, utilizing
carbohydrates as substrate materials wherein the product
produced is not limited to a food use.
Subclass:
49
This subclass is indented under subclass 7. Processes
wherein the material subjected to a fermentation process is a
plant or plant derived material.
Subclass:
50
This subclass is indented under subclass 49. Processes
wherein the fermentation is effected by a pectolytic enzyme,
e.g., pectase, pectinase, etc..
(1) Note. The enzyme may be contained in the natural plant
material or may be added to the plant material.
Subclass:
51
This subclass is indented under subclass 49. Processes
wherein a fermentation reaction is (1) part of a total
process which produces a fruit or vegetable juice or wherein
a fruit or vegetable juice is subjected to a fermentation
reaction and the final product is a fruit or vegetable juice;
or (2) wherein the material subjected to fermentation is an
aqueous solution of a plant material.
(1) Note. Tea or a tea extract is excluded from this
subclass and will be found under subclasses 49+ on some other
basis.
(2) Note. The final product may be in dry form
reconstitutable by the addition of water.
(3) Note. Purees are included herein.
Subclass:
52
This subclass is indented under subclass 49. Processes which
involve the addition to plant materials of enzymes, enzyme
containing or producing materials, or micro-organism.
(1) Note. Processes involving separating a plant material
into two or more fractions and culturing one of the fractions
without the addition of extraneous enzymatic or enzyme
containing or producing material followed by a remixing of
the cultured product with one or more of the original
fractions is not considered to be an addition within the
confines of this subclass and will be found under subclasses
49+ on some other basis.
Subclass:
53
This subclass is indented under subclass 52. Subject matter
wherein the food produced is specifically designed to feed
animals other than human.
Subclass:
54
This subclass is indented under subclass 49. Processes
wherein the fermentation of a plant product results in a food
for the specific purpose to feed animals other than human.
Subclass:
55
This subclass is indented under subclass 7. Processes where
the substrate involved in the fermentation process is derived
from a mammal or fowl.
(1) Note. An aging or tendering process for meat involving
no added enzymes as in electrolysis is here.
Subclass:
56
This subclass is indented under subclass 55. Processes where
fermentation is effected by an added enzyme, enzyme producing
material, or micro-organism.
SEE OR SEARCH THIS CLASS, SUBCLASS:
2 for methods of treating a live animal with a ferment
material.
Subclass:
57
This subclass is indented under subclass 56. Processes
wherein the substrate treated is an animal derived casing.
(1) Note. Processes wherein a meat or fowl product is
subjected to fermentation and wherein the product is
manufactured into a casing are excluded herefrom and will be
found under subclasses 55+ on some other basis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
32 for the fermentative treatment of collagen.
Subclass:
58
This subclass is indented under subclass 56. Processes
wherein the enzyme is injected or otherwise forcefully
introduced into an interior portion of a mammal or fowl
product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
2 for methods involving the injection of enzymes into live
animals.
281 for additive processes to meat by injection or by
external pressure.
Subclass:
59
This subclass is indented under subclass 56. Processes
wherein the fermentation is effected on a product which is in
a comminuted, ground, or in a finely divided state.
Subclass:
60
This subclass is indented under subclass 7. Processes
wherein a yeast or mold is subjected to a fermentation
reaction (e.g., propagation) and the final resulting product
of the fermentation is to be used as a food, per se.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology,
particularly 254.1 for methods of propagating yeast or molds
even though the yeast or mold is to be used in a later
unclaimed food producing operation.
Subclass:
61
This subclass is indented under the class definition.
Subject matter wherein (A) the composition contains a ferment
material either being in an activated condition as in a
hydrated yeast flour system or (B) the composition contains
an enzyme material in a dormant state which can be activated
so that the ferment contained therein will function in a
bio-chemical manner or (C) compositions which contain added
live micro-organisms, generally, for the purpose of
augmenting the digestive action of the intestinal tract,
e.g., Bacillus acidophilus milk, etc.., or (D) processes of
preparing or treating the compositions noted in Parts, A, B
or C.
(1) Note. Natural foods which contain enzymes but wherein
the disclosure of the patent is silent as to the activation
of the enzymes or the functioning of the enzyme therein for
their bio-chemical activity are not proper herein and will be
found in the product area of this class.
(2) Note. Unless the patent disclosure indicates to the
contrary that an added material to a food is not for the
purpose of affecting a fermentation, material such as malt,
malt extract, yeast type material, baker's yeast, leaven, a
named enzyme material, or a live micro-organism, will be
regarded as preparing a composition proper for this
subclass.
(3) Note. Unless the patent disclosure indicates to the
contrary, terms such as wort, malt wort, malt liquor, malt
beverage, cheese, bread, alcohol containing beverage and
other food prepared through a fermentation reaction will be
regarded as foods having no further active ferment material
capable of carrying out an additional fermentation reaction
and will be classified below on some other basis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
2 for the processes which involve the treatment of live
animals.
7 for processes of preparing foods involving a fermentation
step.
531 for products which may contain a ferment in a
permanently inactive state and in particular subclasses 549+
for a batter or dough product, 582 for a cheese product, and
592 for an alcohol containing beverage.
Subclass:
62
This subclass is indented under subclass 61. Subject matter
containing a composition which has as an ingredient, a yeast,
or to methods of preparing such a composition.
SEE OR SEARCH CLASS:
435, Chemistry: Molecular Biology and Microbiology,
particularly 254.1 for methods of propagating yeast or molds
even though the yeast or mold is to be used in a later
unclaimed food producing operation.
Subclass:
63
This subclass is indented under subclass 61. Subject matter
containing a composition which has as an ingredient an enzyme
which is active on proteinaceous material.
(1) Note. Included within the type of enzyme material
proper herein is papin, ficin, bromelin, trypsin, pepsin,
rennin, etc..
Subclass:
64
This subclass is indented under subclass 61. Subject matter
containing a composition which has as an ingredient an enzyme
material which is regarded as being diastatic, i.e., converts
starches to simpler products such as dextrins and maltose.
(1) Note. Included herein are malt and malt containing
extracts.
Subclass:
66
Subject matter under the definition involving (1) potable
water in any of its physical forms in admixture with a
material which is intended to permanently remain with the
potable water and which perfects the water for an intended
food use, and wherein the user still considers the admixture
as being water, or (2) canned potable water and (3) methods
of preparing the products of (1) and (2) above.
(1) Note. This subclass requires the final desired product
to be a potable water composition. Methods of preparing a
potable water composition and then utilizing same are
classified depending on the subsequent operation.
SEE OR SEARCH CLASS:
210, Liquid Purification or Separation, for methods of
purifying water.
423, Chemistry of Inorganic Compounds, subclass 580.1 for
potable water, per se.
Subclass:
67
This subclass is indented under subclass 66. Subject matter
wherein the potable water is in admixture with a gas, e.g.,
carbon dioxide, etc..
SEE OR SEARCH CLASS:
423, Chemistry of Inorganic Compounds, 437.1 for carbonic
acid, per se.
Subclass:
68
This subclass is indented under the class definition.
Subject matter drawn to processes of surface coating a food
with an ice glaze and to the product of such a process.
SEE OR SEARCH THIS CLASS, SUBCLASS:
89 for a food with a dissimilar edible material.
302 for methods of coating a solid food with a liquid.
Subclass:
69
This subclass is indented under the class definition.
Subject matter comprising nitrogen containing compositions
having an available source of nitrogen other than in a
naturally occurring food form (i.e., protein), which nitrogen
is available upon ingestion by an animal, which is usually a
ruminant, and to the method of preparing such a composition.
(1) Note. Compositions which contain nitrogen containing
compounds which are not disclosed as being for nutritional
purposes, e.g., preservation, coloring, etc.., are not proper
in this subclass will be classified on some other basis.
Subclass:
71
This subclass is indented under the class definition.
Subject matter formulated to aid the microflora in the
intestinal tract of a human or animal.
(1) Note. The material may either be food specifically
designed for the microflora, or it may be food to enhance the
effect of microflora.
SEE OR SEARCH THIS CLASS, SUBCLASS:
61 for compositions containing a micro-organism intended for
the intestinal tract of an animal.
Subclass:
72
This subclass is indented under the class definition.
Subject matter wherein the product contains an added vitamin
or derivative and wherein said vitamin or vitamin derivative
is not a part of a naturally occurring food.
(1) Note. Vitamins in the form of extracts are not
considered as being part of a naturally occurring food.
(2) Note. The vitamins or vitamin derivatives herein are
those that are normally added to foods to fortify the foods
and are normally added in a concentrated state. Included to
be excluded herefrom are whole foods which are claimed as
having a vitamin content but which content is naturally
occurring. Included and proper within this subclass are the
normally named vitamins as well as the fish liver oils which
are known to contain high vitamin values. Not included
herein is the blending of different foods to increase or
modify the vitamin contents therein.
(3) Note. Vitamin derivatives are products that have
essentially the same chemical structure and the same
physiological effect as the natural vitamins.
(4) Note. Vitamins which are added to foods for some other
purpose than for supplementing or fortifying the food, will
be found elsewhere in the schedule. In particular see
subclass 182 for a food in combination with vitamin C used as
an anti-oxidant.
SEE OR SEARCH CLASS:
424, Drug, Bio-Affecting and Body Treating Compositions, for
vitamin compositions, per se.
Subclass:
73
This subclass is indented under subclass 72. Subject matter
wherein the vitamin is vitamin A and/or vitamin D or
derivatives thereof.
Subclass:
74
This subclass is indented under the class definition.
Product wherein a food contains two or more different added
elements or inorganic compounds so that the food is
nutritionally supplemented or fortified.
SEE OR SEARCH THIS CLASS, SUBCLASS:
615 for a nutritional or dietetic supplement, per se.
Subclass:
75
This subclass is indented under the class definition.
Subject matter involving products of the type usually
consumed by infants or children and incorporating or
involving a nonedible safety feature which makes the product
safe for consumption.
(1) Note. The majority of patents in this subclass relate
to safety sticks for handled confections.
(2) Note. Included herein are those products which make the
article safer for the user in the actual eating of the
article, and not the type which protect the user in an
operation ancillary to the eating of the article. For
instance, an article which can be withdrawn from a hot oven
without burning the user is not the type of safety feature
contemplated in this area.
(3) Note. The features proper herein are those that protect
the health and well being of the user and are not of the type
which protect the users clothing or which protect against
dripping or splattering.
SEE OR SEARCH THIS CLASS, SUBCLASS:
117 for a food contained within a baby bottle type
dispenser.
Subclass:
76
This subclass is indented under the class definition.
Subject matter wherein an edible contains defined score lines
or a weakened portion for break away purposes.
SEE OR SEARCH THIS CLASS, SUBCLASS:
144 for grooved or corrugated edibles.
SEE OR SEARCH CLASS:
30, Cutlery, 164.9, for hand tools and work supported tools
for scoring (or marking) a material.
83, Cutting, 6, for scoring methods and machines.
225, Severing by Tearing or Breaking, 96, for implements or
machines for preliminarily weakening (as by scoring) and
subsequently breaking a work piece.
249, Static Molds, subclass 52, for static means on a molding
device to produce a groove or depression in the molded
product to facilitate breaking or cutting of the product.
Subclass:
77
This subclass is indented under the class definition.
Subject matter involving foraminous infusion receptacles or
packages containing an infusible charge therein such as tea
leaves, ground coffee, etc.., and which is usually of the
single use type.
(1) Note. A number of patents have been placed in this and
the indented subclasses which do not positively recite the
combination of an infusible charge and infusor. These
patents, however, are of the type which would require the
destruction of the infusor, as in an infusor package in order
to incorporate an infusible charge therein, and for
classification purposes these patents have been interpreted
as calling for the defined combination.
(2) Note. The line between this subclass and the indents
thereunder and Class 99, Foods and Beverages: Apparatus,
subclass 295, is that this class (Foods) will take the
subcombination of a disposable infusor with a charge therein
while Class 99, subclass 295, will take the subject matter
defined above in combination with an infusor apparatus.
SEE OR SEARCH CLASS:
4, Baths, Closets, Sinks, and Spittoons, subclass 226 and
228-231, for disinfecting chemical holders for use in the
flush pipes and flush bowls of water closets.
15, Brushing, Scrubbing, and General Cleaning, 561, for
material applicators of general utility having a work
contacting means and material supply wherein the material
permeates the work contacting means.
53, Package Making, appropriate subclass for making tea bags
and particularly 135, for filling bags and closing by
sewing.
99, Foods and Beverages: Apparatus, 279, for infusion
apparatus and particularly subclass 295 for infusing
receptacle apparatus using a disposable container and
subclass 323 for infusing receptacles.
128, Surgery, subclass 272, for receptacles designed to hold
medicaments, especially containers facilitating the charging
of medicating devices.
134, Cleaning and Liquid Contact With Solids, subclass 93,
for soap dissolving devices forming part of a cleaning
apparatus.
150, Purses, Wallets, and Protective Covers, for cloth bags
in general and closures therefor.
206, Special Receptacle or Packages, subclass 0.5, for
infusing packages and receptacles containing a material other
than a food and wherein the substance contained may be
infused directly from or through the walls of the receptacles
or packages.
210, Liquid Purification or Separation, subclass 282, for
removable cartridges or hand manipulated containers for
particulate material functioning as a separator, subclasses
314+ for spaced filters, subclasses 323+, for plural distinct
separators of more general utility, and subclass 494, for a
unit comprising a filter medium within a foraminous
container.
229, Envelopes, Wrappers, and Paperboard Boxes, subclass 56,
for compartmented paper bags and subclass 63, for paper bag
closure cords.
239, Fluid Sprinkling, Spraying, and Diffusing, 34, for
holders for slow diffusers.
422, Chemical Apparatus and Process Disinfecting,
Deodorizing, Preserving, or Sterilizing, 255 for apparatus
for dissolving, leaching, or extracting a soluble constituent
of a nonbeverage material.
424, Drug, Bio-Affecting and Body Treating Compositions, 16,
for medicated papers and fabrics.
Subclass:
78
This subclass is indented under subclass 77. Subject matter
where in addition to an infusible material, another material
is soluble or dispensable in the infusion liquid and is a
part of the infusor as in the case of a mixture of materials,
a soluble coating on the infusor, or absorted soluble
material on the bag portion of a tea bag.
(1) Note. A mixture of dried soluble instant coffee and
coffee in normal beverage form is subject matter for this
subclass.
Subclass:
79
This subclass is indented under subclass 77. Subject matter
where the infusor contains two (2) or more compartments in
single infusor structure and wherein the two (2) or more
compartments are utilized together in the preparation of a
single brew.
(1) Note. A series of identical charges wherein a single
charge is utilized in preparing a brew is not an infusor
containing two (2) or more compartments.
Subclass:
80
This subclass is indented under subclass 77. Subject matter
wherein the infusor includes means to force or urge an
infusing liquid into contact with an infusible material, or
with means to assist the separation of liquid from solid
after the infusion period.
Subclass:
81
This subclass is indented under subclass 77. Subject matter
wherein the infusor has the material at one or more end
portions gathered together to form a neck and fastened with a
fastening device.
SEE OR SEARCH CLASS:
150, Purses, Wallets, and Protective Covers, 3, for bag
closures within the class definition (150).
220, Receptacles, 24, and see notes thereunder for closures
in general.
229, Envelopes, Wrappers and Paperboard Boxes, 62, for bag
closures within the class definition (229).
Subclass:
82
This subclass is indented under subclass 77. Subject matter
wherein there is associated with the infusor structure
additional defined means to function as a support or handle
for the infusor during infusion or to enable the manipulation
of the infusor portion from the infusion liquid.
SEE OR SEARCH CLASS:
210, Liquid Purification or Separation, 470, for handled
filters, per se.
Subclass:
83
This subclass is indented under subclass 82. Subject matter
wherein the infusor is attached to a thread, string or
string-like material of nonrigid character.
(1) Note. Since the association of an infusor with a string
with or without a tag portion is common in this art, the
nominal recitation of a string with or without a tag portion
and nothing more is not considered proper for this subclass
but will be classified under subclasses 77+ on some other
basis.
Subclass:
84
This subclass is indented under subclass 77. Subject matter
wherein parts of the infusor material are defined in chemical
terms.
(1) Note. The total infusor material need not be defined.
It is sufficient if for instance, a specific coating is
recited or, if a part of the total infusor is defined in
terms of its chemical material.
Subclass:
85
This subclass is indented under the class definition.
Subject matter wherein a consumable substance within the
scope of this class is associated with a straw (or drinking
tube).
(1) Note. It is intended that in order for a patent to be
in this subclass the drinking tube or straw should require a
person to create a vacuum to raise the contents from a
container rather than a squeeze type of container.
SEE OR SEARCH CLASS:
30, Cutlery, subclass 141, for spoons having a fluid
conducting means therewith, usually arranged through the
handle.
138, Pipes and Tubular Conduits, various subclasses for
tubular pipe wall structure of general utility.
239, Fluid Sprinkling, Spraying, and Diffusing, 16, and
particularly subclass 33 for tubular devices having openings
at each end and being adapted for conducting fluids for
drinking, one end being placed in the mouth and the other end
being placed in the liquid during use.
446, Amusement Devices: Toys, 115, particularly subclasses
119+ for straws and portable drinking tubes combined with
fanciful figures or toys for amusement of the user of the
straw while sipping.
Subclass:
86
This subclass is indented under the class definition.
Subject matter wherein a soluble material is contained in a
drinking cup or is impregnated or coated on the walls or
bottom of a drinking cup.
Subclass:
87
This subclass is indented under the class definition.
Subject matter wherein the edible product or an inedible
feature associated therewith, (e.g., container, label,
etc..), contains visual information desired to be
communicated to the user concerning the product or the
utilization of the product and said information is usually in
the form of characters, numbers, symbols, representations of
contrasting colors, or in a change in color.
SEE OR SEARCH THIS CLASS, SUBCLASS:
106 for transparent films and windowed packages whereby food
can be visually inspected.
SEE OR SEARCH CLASS:
40, Card, Picture, or Sign Exhibiting, 2, 306+, for barrel,
can or round box carried indicia, 310+, for bottle labels or
mere modification of the bottle to receive a label and 312+,
for box carried indicia.
73, Measuring and Testing, 426, for a device for measuring
volume.
215, Bottles, and Jars, 7, for receptacles of that class
having means to indicate the contents of the receptacle have
been tampered with or for indicating the quantity of the
material in the receptacle, or means to physically indicate,
e.g., spikes to note dangerous character of the contents.
222, Dispensing, 23, for a dispenser in combination with an
indicator.
Subclass:
88
This subclass is indented under subclass 87. Subject matter
which includes positive means which indicates a condition by
virtue of a change in temperature.
SEE OR SEARCH CLASS:
73, Measuring and Testing, 339, for thermometers,
particularly subclass 356, for qualitative and quantitative
color-change indicators and subclass 358, for indicative
devices wherein the fusible element constitutes the
indicator.
116, Signals and Indicators, subclass 106 and 114.5, for
fusible controls for non-electrical alarms and indicators.
252, Compositions, subclass 301.2, for compositions
containing fluorescent or phosphorescent substances as
analytical, testing, or identification agents and subclass
408.1, for compositions used for testing or indicating.
Subclass:
89
This subclass is indented under the class definition.
Subject matter comprising a product (1) having a coating on
the exterior thereof, (2) composed of a fluent material
encased by another material or (3) composed of two or more
solid self-sustaining materials integrally connected and
wherein all of the above products are made up of distinct
unlike edible materials.
SEE OR SEARCH THIS CLASS, SUBCLASS:
68 for ice coated product.
SEE OR SEARCH CLASS:
428, Stock Material or Miscellaneous Articles, 402 for
structurally defined or coated small grains or bits of matter
(e.g., sphere, flake, microcapsule, liposome, coated), see
search notes therein for placement of such art.
Subclass:
90
This subclass is indented under subclass 89. Subject matter
having a feature that is nonedible.
SEE OR SEARCH THIS CLASS, SUBCLASS:
132 for other edible products having a nonedible feature.
Subclass:
91
This subclass is indented under subclass 90. Subject matter
wherein the inedible feature is a stick.
SEE OR SEARCH THIS CLASS, SUBCLASS:
134 for other edible products having a stick feature.
Subclass:
92
This subclass is indented under subclass 89. Subject matter
wherein one component of the product contains animal matter.
Subclass:
93
This subclass is indented under subclass 89. Subject matter
wherein a component of the product contains whole seed, bean
or nut material, or material derived therefrom, and wherein
said derived material has at least some of the physical
characteristics of the original material.
SEE OR SEARCH CLASS:
47, Plant Husbandry, subclass 57.6 for a coated seed.
Subclass:
94
This subclass is indented under subclass 93. Subject matter
wherein the material is of the type which is in the form of
or is used to produce a dough or batter.
SEE OR SEARCH THIS CLASS, SUBCLASS:
496 for processes of physically treating said product.
Subclass:
95
This subclass is indented under subclass 94. Subject matter
wherein the product contains a frozen material.
Subclass:
96
This subclass is indented under subclass 89. Subject matter
wherein a component is in the form of a dry flake, dry
granular, or dry particulate material.
Subclass:
97
This subclass is indented under subclass 96. Subject matter
wherein the base material is either mineral or inorganic.
Subclass:
98
This subclass is indented under subclass 96. Subject matter
wherein a triglyceridic material is either coated or
encapsulated.
SEE OR SEARCH THIS CLASS, SUBCLASS:
601 for products and processes involving a fat or oil as the
basic ingredient.
Subclass:
99
This subclass is indented under subclass 96. Subject matter
wherein a triglyceridic material forms a thin skin or coating
over the product.
Subclass:
100
This subclass is indented under subclass 89. Subject matter
wherein the product is in a frozen condition.
Subclass:
101
This subclass is indented under subclass 100. Subject matter
wherein the product is ice cream or a similar type product.
Subclass:
102
This subclass is indented under subclass 89. Subject matter
wherein a component which is easily recognizable is made from
either fruit or vegetable matter.
Subclass:
103
This subclass is indented under subclass 89. Subject matter
wherein a component is a sugar or other carbohydrate.
Subclass:
104
This subclass is indented under the class definition.
Subject matter formed or so structured in three dimensions as
to be representative or in the likeness of manufactured or
natural products in appearance, decorative type products, and
products having a secondary use usually in the area of
amusement.
SEE OR SEARCH CLASS:
446, Amusement Devices: Toys, 84, Music, and 273, Amusement
Devices: Games, appropriate subclasses for subject matter of
those classes not limited by claim or disclosure to an edible
for ultimate consumption. As between Classes 46, 84, and
273, supra and Class 426 takes subject matter of the above
classes when limited by claims on disclosure as being made of
edible material that is intended to be eaten.
473, Amusement Devices: Games, for subject matter not
limited by claim or disclosure to an edible for ultimate
consumption. Class 426 takes subject matter when limited by
claim or disclosure as being made of edible material that is
intended to be eaten.
Subclass:
105
This subclass is indented under the class definition.
Subject matter wherein animal flesh material is encased in a
container of the kind used in making sausage.
SEE OR SEARCH THIS CLASS, SUBCLASS:
92 for meat filled casing wherein the product is coated,
etc..
138 for edible casings, per se, or other filled edible
casings.
Subclass:
106
This subclass is indented under the class definition.
Subject matter wherein an edible is encompassed, encased or
completely surrounded by nonedible packaging material.
(1) Note. The mere recitation of (1) such generically
designated terms as packaged, wrapped, canned, bottled,
hermetically sealed, etc.., (2) a single layer of packaging
material without some specific shape of said material or
structural detail, e.g., square glass bottle, coated, or
wherein the layer does not have any interaction other than
packaging, e.g., specific oxygen permeability, light
permeability, etc.. (3) insert gas packing, per se, without
structure to contain the gas, (4) a closure closing a
receptacle without specific structure, or (5) packaging made
from specific claimed material, i.e., glass, tin, aluminum,
metal foil, or plastic are not considered proper for this and
indented subclasses.
(2) Note. The food material itself must be enrobed or
encased, whereas a nonedible associated with the food need
not be.
(3) Note. Aerosol containers not withstanding the above
limitations are proper for Class 426, subclass 116.
(4) Note. A filled nonedible casing is considered proper
for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
90 for a coated or laminated food associated with a
nonedible material which may be a package.
104 for an imitated, simulated, or child-oriented article
having a food contained therein.
105 for a meat filled casing of the sausage type.
132 for a food associated with a nonedible feature.
SEE OR SEARCH CLASS:
206, Special Receptacles and Packages, particularly 46 for
mercantile packages not limited to food as the content
therein.
229, Envelopes, Wrappers, and Paperboard Boxes, subclasses
87.08-87.11 for a food wrapper, per se.
Subclass:
107
This subclass is indented under subclass 106. Subject matter
involving food packages and having defined features making
the food package particularly adaptable for the application
thereto of electrical or wave energy.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, particularly subclass 253
and 274, for apparatus peculiarly adapted for the
preparation and preservation of foods and utilizing
electrical heating devices such as the radiant type.
219, Electric Heating, 678 for microwave heating; note for
claims citing both food (edible) and nonfood (nonedible)
heating by an electric heating device or method,
classification is proper for Class 219, and if the claims
recited are limited to food (edible) heating methods,
composition, product, or processes, classification is proper
for Class 426. Also, see subclasses 764+ for capacitive
dielectric heating, note subclass 771.
Subclass:
108
This subclass is indented under subclass 106. Subject matter
wherein the exterior package structure encloses a
multiplicity of discrete, same, packaged units.
(1) Note. Packages which are formed from a carton which has
a multiplicity of compartments wherein the top of one
compartment acts as the base for an above compartment is not
proper herein and will be found in subclass 119. For the
most part the package herein involves the use of a two-step
packaging operation, e.g., wrapping a food and then enclosing
multiples of the wrapped food in a larger exterior carton.
SEE OR SEARCH THIS CLASS, SUBCLASS:
117 for multiple units involving filled baby bottles.
Subclass:
109
This subclass is indented under subclass 106. Subject matter
wherein there is associated with the food package as an
integral and separate component a material which has heat
exchange properties, e.g., fuel, refrigerant, etc.., and
which is not primarily intended to become part of the final
food product.
(1) Note. Packaged frozen edible materials, per se, are not
subject matter for this subclass.
(2) Note. A significant number of the patents herein are
drawn to the use of ice as a refrigerant for maintaining
foodstuffs on transport.
SEE OR SEARCH THIS CLASS, SUBCLASS:
68 for foodstuffs coated with ice.
SEE OR SEARCH CLASS:
53, Package Making, particularly subclass 127, for packaging
not specialized to refrigeration and see the reference to
Class 62 in that subclass (127).
62, Refrigeration, appropriate subclass, for a refrigerated
commodity containing package container or receptacle.
126, Stoves and Furnaces, appropriate subclasses for various
receptacles having associated therewith various heaters and
particularly 261 for heaters for warming and keeping warm
articles of food.
141, Fluent Material Handling With Receiver or Receiver
Coacting Means, subclass 82, for the subject matter of that
class combined with cooling not specialized to
refrigeration.
215, Bottles and Jars, subclass 12, for a spaced wall or
jacketed bowl or jar.
217, Wooden Receptacles, especially 7 for a compartmented
box.
220, Receptacles, 592.01 for a receptacle having means for
facilitating the maintaining its contents above or below
ambient temperature.
Subclass:
110
This subclass is indented under subclass 106. Subject matter
wherein the package has attached to it a member which
facilitates handling and wherein the member may be rigid or
flexible.
(1) Note. Included herein are lollipops or food materials
wherein only the food portion is encompassed or covered with
an inedible material.
Subclass:
111
This subclass is indented under subclass 106. Subject matter
wherein the package structure is of such a design as to
expand outwardly to cooperate with an expanding food
contained therein, or wherein the container or package
contains a plurality of sections which nest within each other
to either expand or contract the exterior dimension of the
package or container.
(1) Note. Expansion of an interior portion of a package is
not sufficient for placement of a document within this
subclass. For instance expansion of an interior liner
without an increase in the dimensions of the exterior package
would be classified elsewhere.
SEE OR SEARCH CLASS:
73, Measuring and Testing, subclass 429, for measuring
vessels with movable means to alter the size of the vessel.
220, Receptacles, subclass 8, for receptacles having
telescoped sections whose relative positions may be
adjusted.
312, Supports: Cabinet Structure, subclass 205, for subject
matter of that class (312) in which the overall dimensions
may be changed to provide for a plurality of volumes.
Subclass:
112
This subclass is indented under subclass 106. Subject matter
wherein the package, per se, or a portion thereof is
particularly suited as by its structure to perform a separate
function, other than its packaging function, and wherein the
function is effected by the user subsequent to the packaging
step.
(1) Note. Excluded from this subclass are containers which
act as molds and thereby mold a plastic food; or containers
which are made of transparent material so that the contents
are clearly visible; also excluded are containers designed as
by the materials of which they are made or by the use of mold
release liners to dispense food materials, e.g., nondrip
bottles etc..
Subclass:
113
This subclass is indented under subclass 112. Subject matter
wherein the package or packaging material is of such a design
as to provide specialized means to cook or heat foods.
(1) Note. The mere naming of a packaging material which has
properties which are such that a food may be heated or cooked
in a container is not sufficient for this subclass. The
container must be so structured to offer a specialized
cooking or heating container.
SEE OR SEARCH THIS CLASS, SUBCLASS:
107 for a package which is particularly adapted for
treatment with electrical or wave energy.
SEE OR SEARCH CLASS:
44, Fuel and Related Compositions, 250 for a flameless or
glowless fuel composition, per se, and subclasses 901+ for
collection of patents showing a combination of a fuel with a
variety of objects and materials to be heated.
Subclass:
114
This subclass is indented under subclass 113. Subject matter
involving foods which are generally not mixed together to
form a combination but are consumed separately, e.g., meat
and vegetable combinations, etc..,
Subclass:
115
This subclass is indented under subclass 112. Subject matter
wherein the package structure has peculiar means to serve or
dispense foods.
SEE OR SEARCH CLASS:
206, Special Receptacles and Packages, appropriate
subclasses, for special receptacles and packages, particular
attention being directed to 41.4 and 56+ which have
dispensing titles. As between these subclasses and class
(221), Class 221 takes article dispensers identifiable as
such by sections I and II of the Class 221 definition, the
"dispensers" in Class 206, subclasses 41.1 and 56+ being for
fluent material and stick material and of various structures
which while loosely considered to be dispensers in Class 206
do not come within the class limitation of Class 221.
221, Articles Dispensing, appropriate subclasses, for article
dispensers not otherwise provided for. Class 221 is the
residual article dispensing class and takes receptacles
having means to eject or release articles therefrom where not
otherwise provided for.
222, Dispensing, appropriate subclass for receptacles
combined with dispensing features.
Subclass:
116
This subclass is indented under subclass 115. Subject matter
wherein the material packaged is a fluent which is to be
dispensed by means of a gas under pressure and which are sold
together as a single consumer unit.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 1 for continuous gas or vapor phase colloid
system (e.g., smoke, fog, aerosol, cloud, mist) or agents for
such systems or making or stabilizing such systems or agents,
when generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
117
This subclass is indented under subclass 115. Subject matter
wherein the package serves as a dispenser to feed infants and
is of the baby bottle type.
SEE OR SEARCH CLASS:
29, Metal Working, subclass 235.5, for apparatus for applying
nipples to nursing bottles.
128, Surgery, subclass 252, for nipples, per se.
215, Bottles and Jars, subclass 11, for bottles intended for
use in the feeding of infants.
248, Supports, 102, for nursing bottle holders or supports.
Subclass:
118
This subclass is indented under subclass 106. Subject matter
wherein the package structure has means to release food
generated gas, i.e., valve, or has defined means to distort
the package or container structure by food generated pressure
(gas) in someway while still preserving consumer
acceptability.
(1) Note. A package which merely contains a food in a
perforate wrapper, or in a wrapper which is gas permeable, or
in a can which has a vent hole which will be subsequently
sealed is not a package within the purview of this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
395 for methods of packaging in containers having structure
which can cooperate with gas generated within the package.
SEE OR SEARCH CLASS:
206, Receptacles, 203.01 for a receptacles closure
comprising a pressure responsive vent or valve.
Subclass:
119
This subclass is indented under subclass 106. Subject matter
wherein two (2) or more edible products are packaged as a
single consumer unit completely out of physical contact with
each other using a nonedible spacer to segregate the edible
products.
(1) Note. All the food products within the container must
be segregated from each other.
SEE OR SEARCH THIS CLASS, SUBCLASS:
108 for a multiplicity of individually wrapped food products
contained in an exterior sealed container.
SEE OR SEARCH CLASS:
206, Special Receptacles and Packages, subclass 47, for
packages "containing a plurality of materials which are
employed together in combination to make any definite
solution or composition or which are to be used successively
in any operation, also packages of any two or more articles
to be cooperatively used, such as covering material and
fasteners and trimming to be used therewith".
Subclass:
120
This subclass is indented under subclass 119. Subject matter
wherein the edible products are of a diverse nature.
Subclass:
121
This subclass is indented under subclass 106. Subject matter
wherein the food is in sliced form and is so arranged that
the opposite surfaces of edge portions of adjacent sections
are in contacting overlapping relationship, e.g., bacon pack,
etc..
Subclass:
122
This subclass is indented under subclass 106. Subject matter
wherein the package is designed to be opened and its contents
removed through the agency of a scored or perforated or
weakened line.
SEE OR SEARCH CLASS:
30, Cutlery, 3, for can openers which operate by cutting.
53, Package Making, subclass 133, for apparatus for providing
structure associated with a cover material which will
facilitate the removal of at least a portion of the cover to
expose the contents.
215, Bottles and Jars, subclass 46 and 55 for closure
removing devices which are permanently attached to a bottle
or jar type receptacle or are claimed in combination
therewith.
220, Receptacles, appropriate subclasses such as 47+, 50 and
53+, for devices to open metallic receptacles by breaking
through or ripping the soldered parts.
221, Article Dispensing, 30, for article dispensing devices
including or combined with a cutter or punch means to form an
outlet opening in the supply receptacle or in the wrapper
thereof.
222, Dispensing, 80 for fluent material dispensing devices
combined with cutters and/or puncher.
229, Envelopes, Wrappers, and Paperboard Boxes, subclass 51,
for boxes having means to open same such as a tear cord or
other device to facilitate ripping a portion of the box;
subclass 66, for bags having devices for readily opening
same; subclasses 85+, for envelopes provided with special
means for facilitating their opening.
Subclass:
123
This subclass is indented under subclass 106. Subject matter
wherein the opening device is a string, cord, tab, etc..
which, when pulled, tears the package open.
SEE OR SEARCH THIS CLASS, SUBCLASS:
122 for packages designed to be opened via a scored,
weakened, or perforated line and note the search class notes
thereunder for other classes which may be pertinent to
package opening.
Subclass:
124
This subclass is indented under subclass 106. Subject matter
comprising an exterior food container or wrapper which
contains in addition to the food a nonedible solid which is
not laminated or coated onto the food container or wrapper
and which is completely enveloped or encompassed within the
confines of the container or wrapper.
(1) Note. Included herein are packages which are double
bagged, e.g., a bag within a bag or packages wherein a can is
carried by an exterior container, or packages which contain
liners which are not laminated or coated to the exterior
packaging material; or packaged foods which are interleaved
with a nonedible to facilitate separation of the foods.
Subclass:
125
This subclass is indented under subclass 106. Subject matter
wherein a food product is in integral contact with a
strippable nonedible membraneous covering.
(1) Note. The covering herein is of the type wherein a
coating is applied to the product and solidified hereon.
SEE OR SEARCH THIS CLASS, SUBCLASS:
302 for methods of coating a food with a liquid.
Subclass:
126
This subclass is indented under subclass 106. Subject matter
wherein the packaging material is composed of three or more
different layers with at least one layer being metallic.
(1) Note. Each and every layer disclosed, whether
considered in the document as a base layer or an adhesive
layer is construed to be a separate layer for purposes of
placement in this subclass.
(2) Note. It is not a requirement that for the three
minimum layered packaging material that there be three
different layering materials. It is sufficient for this
subclass to have two layering materials arranged in the three
layers. For instance is proper herein.
(3) Note. Not considered within the confines of this
subclass are packages which are prepared from single layer
packaging material which is in an overlapping relation along
an edge with itself or rolled over itself to form a bag or
container and which is autogenously or with an added adhesive
bonded to itself.
SEE OR SEARCH CLASS:
220, Receptacles, subclass 64, for coated metallic
receptacles and other receptacles not provided for
elsewhere.
427, Coating Processes, for processes of coating in general.
428, Stock Material or Miscellaneous Articles, appropriate
subclasses, for a stock material product in the form of a
single or plural layer web or sheet, and especially 411+ for
a nonstructure composite web or sheet characterized merely by
the composition of the layers; and 544, particularly
subclasses 615+ for metallic stock materials which comprise
at least two different contiguous metallic layers.
Subclass:
127
This subclass is indented under subclass 106. Subject matter
wherein the packaging material is composed of three or more
different layers.
SEE OR SEARCH THIS CLASS, SUBCLASS:
126 for packaging material having three layers with at least
one being metallic, and in particular check the notes
relating thereto which are equally pertinent as well to this
subclass.
SEE OR SEARCH CLASS:
215, Bottles and Jars, for coated bottles and jars and
closures for use therewith.
220, Receptacles, subclass 64, for coated metallic
receptacles and other receptacles not provided for
elsewhere.
229, Envelopes, Wrappers, and Paperboard Boxes, 5.81,
117.27+, 122.32+, 164.1, 164.2, and 185.1 for a paperboard
box having a multi layer wall.
428, Stock Material or Miscellaneous Articles, appropriate
subclasses, for a stock material product in the form of a
single or plural layer web or sheet, and especially 411+ for
a nonstructure composite web or sheet characterized merely by
the composition of the layers.
Subclass:
128
This subclass is indented under subclass 106. Subject matter
wherein the product packaged is dough, batter, or a dry mix
for preparing a dough or batter product. Included also is
the product in the final form, e.g., baked, etc..
Subclass:
129
This subclass is indented under subclass 106. Subject matter
wherein the product packaged is an animal derived flesh
material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
105 for an edible package which contains an animal derived
flesh material.
Subclass:
130
This subclass is indented under subclass 106. Subject matter
wherein the product packaged contains a lacteal derived
material.
Subclass:
131
This subclass is indented under subclass 106. Subject matter
wherein the food is in a container which is hermetically
sealed so as to preserve the food.
Subclass:
132
This subclass is indented under subclass 70. Subject matter
wherein an inedible feature is associated with subject matter
proper for this class.
(1) Note. Included within this subclass and indents are
nonedible carrying materials which later intentionally form
part of the final consumable food, e.g., wrappers, casing,
etc., carrying coloring for food, flavors for food, release
agents for food, or any other materials which interact with
the food and become a part thereof.
(2) Note. Excluded herefrom as being nonedible are products
which are normally the waste or discard of edible products,
e.g., seeds, hulls, shells, husks, bones, etc..
Subclass:
133
This subclass is indented under subclass 132. Subject matter
wherein a preservative agent is incorporated with the
nonedible feature.
Subclass:
134
This subclass is indented under subclass 132. Subject matter
wherein the nonedible feature is a stick integrally connected
with a food so that the user can manipulate the food via the
stick feature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
91 for a structurally defined composite food containing a
stick feature.
Subclass:
135
This subclass is indented under subclass 132. Subject matter
wherein the nonedible is a casing or container designed to be
filled with an edible.
SEE OR SEARCH THIS CLASS, SUBCLASS:
140 for all casings or containers prepared from animal
derived tissue, including those that may have an inedible
feature associated therewith.
Subclass:
138
This subclass is indented under the class definition.
Subject matter involving edible articles which are peculiarly
designed so as to contain or hold an additional and different
food, e.g., ice cream cone, frankfurter bun, etc..
(1) Note. Included herein are products which are ultimately
designed to function as edible containers but which are in an
incomplete state of manufacture and require an assembly step
to be put in their final desired configuration.
(2) Note. All casings will be considered to be inedible in
the absence of disclosure to the contrary. An exception to
this rule is animal derived casing which, per se, will be
considered edible.
Subclass:
139
Subject matter under 138 wherein the container is adapted to
receive and hold material that is frozen, e.g., ice cream
cone, etc..
Subclass:
140
This subclass is indented under subclass 138. Subject matter
wherein the container is composed of animal derived material,
e.g., casing, etc..
(1) Note. A casing, per se, will be considered proper for
this subclass if it is composed of animal derived material,
even if it is associated with a known nonedible material.
(2) Note. Included herein are shirred edible casings.
SEE OR SEARCH THIS CLASS, SUBCLASS:
105 for a meat filled edible or inedible casing.
277 for the formation of an edible casing by extruding a
composition into a reactive bath.
278 for the chemical modification or treatment of an edible
casing.
SEARCH CLASS:
138 Pipes and Tubular Conduits, subclasses 118+ for inedible
artificial food casings with open ends and shirred products
with open ends.
428 Stock Material or Miscellaneous Articles, subclasses 85+
for a product having a pile or nap type surface comprising an
animal skin which still retains the hair or fur, subclass 411
for a stock material product in the form of a composite web
or sheet comprising plural layers adhered or cohered to each
other, and especially subclass 473 in which one layer
comprises an integral portion of animal skin.
Subclass:
143
This subclass is indented under the class definition.
Subject matter wherein the edible contains an aperture or
open ended cavity.
Subclass:
144
This subclass is indented under the class definition.
Subject matter wherein the edible contains a plurality of
discrete deviations in the parallel plane in a repetitive
pattern.
Subclass:
231
This subclass is indented under the class definition.
Processes where a condition in preparing subject matter of
this class is sensed by other than by subjective means.
(1) Note. Subjective evaluation is proper for this subclass
if the matter evaluated is indirectly determined, that is for
example if a measurement is made inanimately and then read or
sensed by a human being e.g., reading a spectrophotometer,
etc..
(2) Note. Treating a material to a certain condition
without a defined inanimate measurement, test, inspection, or
control, e.g., temperature, PH, etc.., is not proper subject
matter for this subclass and classification of such a process
will be accorded on some other basis.
SEE OR SEARCH CLASS:
73, Measuring and Testing, appropriate subclasses, for
measuring and testing of physical properties, especially
subclass 169 for testing flour, dough or bread by physical
means.
252, Compositions, subclass 408 .1 for analytical, testing,
or indicating composition.
436, Chemistry: Analytical and Immunological Testing, 1, for
chemical and analytical control methods involving a chemical
reaction, especially subclass 22 for dairy control methods.
Subclass:
232
This subclass is indented under subclass 231. Subject matter
wherein the food material treated is in packaged form or
wherein the process involves preparing food containing
package.
SEE OR SEARCH THIS CLASS, SUBCLASS:
61 for packages containing ferment indicating means.
Subclass:
233
This subclass is indented under subclass 231. Subject matter
wherein the food material treated is heated at some stage of
the process and the final product is in solid form.
(1) Note. The material undergoing treatment need not be
solid as long as the final product is in solid form.
Subclass:
234
This subclass is indented under the class definition.
Processes which involve direct electrical or wave energy
treatment of a food package.
(1) Note. Treatments of special packages which are designed
to allow transmittance of only certain wavelengths of the
electromagnetic spectrum are proper for subclass.
Subclass:
235
This subclass is indented under the class definition.
Processes wherein a gas and a food material contact each
other under the influence of electrical or wave energy.
(1) Note. Excluded herefrom are steam, nitrogen air,
CO[subscrpt]2[end subscrpt] or the inert gases, or mixtures
solely composed of any of the above.
(2) Note. Gas for purposes herein includes a mist, smoke,
or vapor.
SEE OR SEARCH THIS CLASS, SUBCLASS:
236 for processes involving the treatment of a gas with
electrical or wave energy and the subsequent application of
the treated gas to a food, the application itself not
involving wave or electrical energy.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 1 for continuous gas or vapor phase colloid
system (e.g., smoke, fog, aerosol, cloud, mist) or agents for
such systems or making or stabilizing such systems or agents,
when generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
236
This subclass is indented under the class definition.
Processes wherein a gas is subjected to electrical or wave
energy and is subsequently applied to a food.
(1) Note. Mere heating in an oven wherein the air therein
is heated and cooks a food within the oven is not the type of
treatment of gas required for this subclass.
(2) Note. Gas for purposes herein includes a mist, smoke,
or vapor.
SEE OR SEARCH THIS CLASS, SUBCLASS:
312 for the application of ozone to a food material wherein
the claim fails to recite the mode of generation of the ozone
material.
SEE OR SEARCH CLASS:
204, Chemistry: Electrical and Wave Energy, 155 for
preparation of compounds or elements through chemical
reaction brought about by electrical or wave energy in a
magnetic field and subclasses 164+ for chemical preparation
of a compound or element by using an electrostatic field or
electrical discharge, especially subclass 176 for the
production of ozone by subjecting material to an
electrostatic field or electrical discharge.
Subclass:
237
This subclass is indented under the class definition.
Processes directed to applying electrical or wave energy
directly to a food material.
(1) Note. The energy must be applied directly as such to
the food material in the form of electrical or wave energy.
Conversion of energy such as electrical to heat and the
application of the heat to the food material is excluded from
this subclass.
SEE OR SEARCH CLASS:
156, Adhesive Bonding and Miscellaneous Chemical Manufacture,
272 for a laminating process including direct application of
electrical or radiant energy to the work, and see the "SEARCH
CLASS" notes thereunder.
204, Chemistry: Electrical and Wave Energy, appropriate
subclasses for processes of treating material, in general, by
electrical or wave energy.
205, Electrolysis: Processes, Compositions Used Therein, and
Methods of Preparing the Compositions, appropriate subclasses
for electrolytic processes, in general.
Subclass:
238
This subclass is indented under subclass 237. Process,
wherein the wave energy is of the sonic or ultrasonic type
which when applied to the food imparts impulses thereto which
may cause a vibration or oscillation of a frequency
corresponding to that of the particular sonic wave employed.
Subclass:
239
This subclass is indented under subclass 237. Subject
matter, wherein an applied electromotive force influences the
movement of materials which usually effect a separation or
purification but are not limited thereto e.g.,
electrodialysis, electroosmosis etc..
SEE OR SEARCH CLASS:
204, Chemistry: Electrical and Wave Energy, 450 for
electrophoretic or electro-osmotic processes, in general.
Subclass:
240
This subclass is indented under subclass 237. Processes
wherein ions which are the result of electromagnetic or
particulate radiation contact a food material, e.g., gamma,
X-rays, beta rays, etc..
(1) Note. Beta radiation as used herein includes cathode
rays or electron beams, the former being the common
designation when the rays originate from a natural or
artificial source, while the latter designation is employed
to indicate rays produced in an electrical apparatus, e.g.,
vacuum tube type, etc.. Beta and electron beams are
particulate in nature.
(2) Note. Gamma radiation as used herein includes X-rays.
Gamma rays are those that originate from a natural or
artificial radioactive source, whereas X-rays as commonly
used are rays that are produced by electron bombardment of
suitable sources. Gamma and X-rays are both electromagentic
in character. Included with the term gamma ray are emissions
from such sources as cobalt 60 and cesium 134.
Subclass:
241
This subclass is indented under subclass 237. Processes
directed to heating food material with energy in the form of
electromagentic waves e.g., infrared, radar, microwave,
etc..
SEE OR SEARCH CLASS:
219, Electric Heating, 678 for microwave heating; note for
claims citing both food (edible) and nonfood (nonedible)
heating by an electric heating device or method,
classification is proper for Class 219, and if the claims
recited are limited to food (edible) heating methods,
composition, product, or processes, classification is proper
for Class 426. Also, see subclasses 764+ for capacitive
dielectric heating, note subclass 771.
Subclass:
242
This subclass is indented under subclass 241. Process
wherein the final product is normally in the dried state.
Subclass:
243
This subclass is indented under subclass 241. Processes
where electro- magnetic wave energy effects a cooking
operation, e.g., baking of food, etc..
(1) Note. Partial cooking is proper for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
523 for a cooking process where radiant energy or the like
is not claimed.
Subclass:
244
This subclass is indented under subclass 237. Processes
wherein (1) a food material is heated in a dielectric manner;
or (2) wherein a food material constitutes a portion of an
electric circuit and current is passed though said food
material.
(1) Note. Dielectric heating involves the placing of a low
conductive food in an alternating electric field, the heating
of the food involving the periodic loss of electrons from
within the food caused by the alternating electric field.
Subclass:
245
This subclass is indented under subclass 244. Processes
wherein a formless or flowable food material is made into a
self-sustaining desired shape by either treating the food
while confined in a mold by dielectric heating means or by
passing an electrical current through the food.
Subclass:
246
This subclass is indented under subclass 244. Processes
wherein the food material treated is animal derived flesh.
Subclass:
247
This subclass is indented under subclass 244. Processes
wherein the food material treated is in fluent form, e.g.,
milk, juice, etc..
Subclass:
248
This subclass is indented under subclass 237. Processes
wherein the wave energy is either visible light or
ultraviolet light.
(1) Note. Ultraviolet light is considered to have a
wavelength of approximately 200 to 4000 Angstroms.
(2) Note. Visible light is considered to have wavelength of
approximately 4000-7700 Angstroms.
(3) Note. Although a certain overlapping will occur at the
lower wavelength of the ultraviolet spectrum and at the upper
end of the visible spectrum, patents will be placed herein on
the basis of the particular desired electromagnetic wave as
noted in the specification.
(4) Note. Included in this subclass are treatments with any
of the wavelengths within the visible spectrum.
SEE OR SEARCH THIS CLASS, SUBCLASS:
241 for processes of heating using light as the heating
means.
SEE OR SEARCH CLASS:
250, Radiant Energy, 42 for ray treatment of general utility
and see the "SEARCH CLASS" notes thereunder.
422, Chemical Apparatus and Process Disinfecting,
Deodorizing, Preserving, or Sterilizing, 1 for disinfecting,
deodorizing, preserving, or sterilizing processes of general
utility.
Subclass:
249
This subclass is indented under the class definition.
Processes wherein a frozen plastic edible or shaped plastic
of differing external color is prepared or treated.
(1) Note. Treatment requires that the ultimate desired
product still be of contrasting colors.
Subclass:
250
This subclass is indented under the class definition.
Processes involving the coloring of food wherein a substance
having coloring properties is added to the food to impart the
color of the added substance to the food.
(1) Note. Included herein is the in situ formation of a
coloring material and the use of optical brighteners on
foods.
(2) Note. The coloring material must be added for the
purpose of coloring the food. For example, riboflavin
(vitamin B[subscrpt]2[end subscrpt]) which is orange yellow
in color and which is used as a feed supplement rather than
as a color would not be included in this subclass but would
be found in subclass 311.
SEE OR SEARCH THIS CLASS, SUBCLASS:
383 for applying a decal or indicia to a food.
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles and Fibers, subclasses 1-94 and
subclasses 162-180, particularly subclasses 3-13 for
nontextile dyeing.
106, Compositions: Coating or Plastic, subclasses 400-506
for inorganic pigments, fillers, or aggregates.
Subclass:
251
Processes under 250 wherein an unshelled nut or whole bean is
treated with a coloring material.
Subclass:
252
This subclass is indented under subclass 250. Inventions
wherein a whole citrus fruit is exposed to a coloring
material.
Subclass:
253
This subclass is indented under the class definition.
Processes wherein color is removed from a food by the
addition of a material which decolorizes by a chemical
reaction with the food.
(1) Note. Addition includes any material other than air,
CO[subscrpt]2[end subscrpt], water, nitrogen, the inert
gases, or mixtures solely composed of the above.
SEE OR SEARCH THIS CLASS, SUBCLASS:
342 for a process of extracting color material involving a
chemical reaction where the intent of the process is to
recover a coloring material rather than in effecting a color
change.
422 and 478+, for physical processes of recovering color
material for a purpose as noted in 342+ above.
539 for a food composition containing a bleachant.
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing, Fluid Treatment and Chemical
Modification of Textiles and Fibers, 101 for bleaching
processes generally.
252, Compositions, subclass 186.1 and subclass 188.1 for
bleaching compositions in general.
Subclass:
254
This subclass is indented under subclass 253. Processes in
which the color removal is preceded by treatment of the food
with an ionic material and wherein the treatment does not
involve a color removal step.
Subclass:
255
This subclass is indented under subclass 253. Processes in
which food is exposed to two or more color removing
operations performed by at least two different color removing
agents.
Subclass:
256
This subclass is indented under subclass 253. Processes in
which the process includes the application of fluid or
mechanical pressure to the food material, or the conveying of
the food material during the color removing operation, e.g.,
bleaching in a fluidized bed, etc..
Subclass:
257
This subclass is indented under subclass 253. Processes in
which the color remover is an organic material.
Subclass:
258
This subclass is indented under subclass 257. Subject matter
in which the organic agent is a peroxide, i.e., contains an
O-O group.
Subclass:
259
This subclass is indented under subclass 253. Processes in
which the color remover contains a sulfur atom.
Subclass:
260
This subclass is indented under subclass 253. Processes in
which the color remover contains a nitrogen atom.
Subclass:
261
This subclass is indented under subclass 253. Subject matter
in which the bleaching agent is a heavy metal containing
compound or a peroxide compound.
(1) Note. "Heavy metal" is defined as a metal having a
specific gravity greater than 4. This includes all of the
metals having an atomic number of 22 (titanium) or greater,
with the exception of the alkali metals and the alkaline
earth metals.
Subclass:
262
This subclass is indented under the class definition.
Processes which involve the use of additives which are not
colors in themselves but are substances which react or
otherwise modify food so as to attain a desired coloration or
decoloration, or prevent or retard deterioration of food
contained or added colors, or react with food components to
form a desired color change, or prevent or inhibit
undesirable color formation whether enzymatically catalyzed
or otherwise.
(1) Note. Additions of materials to food which affect the
color of foods are known and are common as the addition of
sugars which may result in a desired color in food, as for
example, by carmelizing, or by condensing with amino acids or
proteins. A search, therefor restricted to this area for
particular subject matter may not be complete.
(2) Note. Additive is consistent with other uses of the
term "additive" in the schedule and is meant to be other than
H[subscrpt]2[end subscrpt]O, N[subscrpt]2[end subscrpt], Air,
CO[subscrpt]2[end subscrpt], the inert gases, and mixtures
composed solely of any of the aforementioned.
(3) Note. Coloring or Coloring modification by such
operations as cooking, heating, cooling, roasting, browning,
blanching, carmelizing, burning, charring or aging is not
proper herein unless a material is added prior to the recited
operation which will have an effect on the color.
SEE OR SEARCH THIS CLASS, SUBCLASS:
302 for processes of coating food with a glossing agent.
383 for applying coloring material in the form of indicia or
decal so as to readily identify the food.
392 for processes of preserving color by packaging or
wrapping.
466 for preparing a dry product by roasting, toasting, or
browning.
496 for treating or preparing a farinaceous dough, batter,
or pastry product.
509 for cooking with added aqueous material.
523 for cooking, per se.
Subclass:
263
This subclass is indented under subclass 262. Processes
wherein a gaseous medium is used.
Subclass:
264
This subclass is indented under subclass 262. Processes
involving the use of additives which affect or modify the
hemepigments including hemoglobin, myoglobin and cytochrome
to result in a color change.
Subclass:
265
This subclass is indented under subclass 264. Processes in
which an organic compound is added to the heme-pigmented
food.
Subclass:
266
This subclass is indented under subclass 265. Processes
involving the use of an inorganic nitrogen compound, e.g.,
potassium nitrate, sodium nitrite, etc..
(1) Note. The majority of patents in this and the indented
subclasses involve the use of compositions variously called
curing or pickling compositions containing salt (sodium
chloride) and nitrous oxide producing materials and such
ingredients as sugars, spices, seasonings, ascorbic acid and
its derivatives, various phosphate compounds, monosodium
glutamate and hydrolyzed vegetable proteins.
SEE OR SEARCH THIS CLASS, SUBCLASS:
332 for a process of preserving meat utilizing a designated
pickling or curing composition and not involving preserving
or modifying color.
Subclass:
267
This subclass is indented under subclass 262. Processes in
which a calcium compound is applied to a food material.
Subclass:
268
This subclass is indented under subclass 262. Processes in
which an organic additive of known chemical structure is
added to the food material.
Subclass:
269
This subclass is indented under subclass 268. Processes in
which the organic agent contains sulfur or in which a sulfur
compound as well as an organic agent is applied to the food.
Subclass:
270
This subclass is indented under subclass 262. Processes in
which the color of a fruit or vegetable which still contains
some original tissue and which is other than potato is
contacted by an additive.
Subclass:
271
This subclass is indented under the class definition.
Processes directed to (A) the chemical transference of ions
from a material to a liquid or solid separatory substance or
exchanger which, because of its chemical structure of loosely
bound ions, has an affinity for certain ions and gives up
some of its own ions to the material, or (B) forming a
reversible complex molecule of a chemical agent and metallic
ion which complex does not have all or most of the
characteristics of the original metallic ion.
(1) Note. It is sufficient for this subclass that the
patent disclose that a material is an ion exchange,
chelating, or sequestering agent. The function of the
material is assumed to be inherent in the process upon the
admixture of ingredients.
SEE OR SEARCH CLASS:
210, Liquid Purification or Separation, 24, for process of
liquid purification or separation using an ion exchange
system and see the "SEARCH CLASS" notes thereunder.
Subclass:
272
This subclass is indented under the class definition.
Processes involving integrally uniting together two or more
solid nondry, same or different food materials, utilizing at
least a component of one which is found in the original
material and which component acts as an adhesive, or
modifying a portion of one of the original nondry, solid food
materials, by either physical or chemical means so that a
binding material is formed which will act as an adhesive to
bind the food materials together.
(1) Note. Not included within the confines of this subclass
is the mere heating of a food in order to prepare a tacky
surface, or the adding of water to a dry food material to
dissolve a portion of the food so as to form a tacky surface
which will act as an adhesive surface to adhere foods
together.
SEE OR SEARCH THIS CLASS, SUBCLASS:
285 for processes involving agglomerating of dry food
compositions.
453 for preparing dry foods involving agglomerating a dry
starting material.
502 for processes involving the assembling or laminating of
dough sheets.
Subclass:
273
This subclass is indented under the class definition.
Processes involving the coating of foods which are dry to the
touch, and do not contain animal flesh, by a base supplied
constituent.
SEE OR SEARCH THIS CLASS, SUBCLASS:
489 for a process of removing juice from a fruit or
vegetable by pressing wherein exuded juice covers the fruit
or vegetable and wherein the disclosure is silent as to the
formation of a tenacious coating on the food.
496 for processes solely involving skin forming on a dough
form.
Subclass:
274
This subclass is indented under the class definition.
Processes wherein two or more preforms, (e.g., layers,
fibers, etc..) which are of the same or different solid foods
are bound to one another by the use of an extraneous binding
material, which may also function as a ready release agent or
food.
Subclass:
275
This subclass is indented under subclass 274. Subject matter
wherein at least one of the preforms is made of dough.
Subclass:
276
This subclass is indented under the class definition.
Processes wherein a food in liquid form is introduced into a
fluid which is form a solid food substance through chemical
interaction.
SEE OR SEARCH CLASS:
264, Plastic and Nonmetallic Article Shaping or Treating
Processes, 183 for processes of shaping by extruding into a
reactive bath.
Subclass:
277
This subclass is indented under subclass 276. Processes
wherein the material formed is to be used as an edible
packaging material, e.g., casing, etc..
Subclass:
278
This subclass is indented under the class definition.
Processes which involve the per se chemical modification of
an animal derived packaging material by the use of a reactant
which chemically reacts with the animal derived material,
e.g., casings, etc..
SEE OR SEARCH CLASS:
8, Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles and Fibers, 94.1, for the treatment
of hides, skins, feathers, and animal tissue; and 127.5+ for
the chemical modification of proteinaceous fibers when such
treatments are not specialized for use in preparing a food.
Subclass:
279
This subclass is indented under the class definition.
Processes in which a plastic or fluent food is placed within
a mold and while being held in the mold a cavity is formed by
displacement of the food material, said cavity then being
filled to a desired extent with a diverse food.
(1) Note. "Displacement" requires a shifting of the food
material from one volume of space to a volume of space
outside the original volume occupied by the material. It
must be more than a mere compression wherein the material
occupies a smaller volume.
Subclass:
280
This subclass is indented under subclass 279. Subject matter
in which an inedible internal mold member is employed to form
the cavity.
Subclass:
281
This subclass is indented under the class definition.
Processes wherein a nontransitory fluent material is added to
the interior portion of a solid edible either by injecting,
forming of artificial pores, or by applying external
pressure.
(1) Note. External pressure is something more than the
natural pressure exerted by a fluent due to its weight or
height above the substrate to be treated.
Subclass:
282
This subclass is indented under the class definition.
Processes in which an artificially formed cavity in an edible
preform is provided with a diverse edible filling.
SEE OR SEARCH THIS CLASS, SUBCLASS:
390 for processes of preparing an edible preform.
Subclass:
283
This subclass is indented under subclass 282. Processes
wherein the edible preform is prepared from dough.
Subclass:
284
This subclass is indented under subclass 282. Processes in
which the edible preform is tubular.
Subclass:
285
This subclass is indented under the class definition.
Processes in which small dry particles of diverse food
materials are formed into larger dry units or wherein dry
small particles are admixed with a diverse binder and are
formed into larger dry particles by treatments which cause
coalescence of the particles.
SEE OR SEARCH THIS CLASS, SUBCLASS:
272 for methods of building up units from a nondry starting
food using a base supplied constituent.
274 for methods of assembling plural edible preforms
utilizing an extraneous binder, release agent, or diverse
food as an adhesive material.
453 for the preparation of a dry food product involving an
agglomerating process.
SEE OR SEARCH CLASS:
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, 5 for particle formation by liquid comminuting,
particularly subclass 6, with uniting of said particles, and
subclasses 109+ for processes of forming articles by uniting
of particulate material.
Subclass:
286
This subclass is indented under the class definition.
Subject matter involving a process of destroying or
neutralizing a material (usually chemical) which has been
added to protect the food from injury due to fungi, insects,
bacteria, herbicides, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
478 for a process including the step of cleaning food.
506 for a process including a step of cleaning food using
water.
SEE OR SEARCH CLASS:
134, Cleaning and Liquid Contact With Solids, appropriate
subclasses for the process of cleaning foods, per se, by the
removal of natural occurring material, e.g., dirt, smut,
etc..
Subclass:
287
This subclass is indented under the class definition.
Processes wherein the outer portion of plant material is
chemically modified by the addition of a chemical which aids
in the removal of said outer portion.
SEE OR SEARCH THIS CLASS, SUBCLASS:
353 for treatment of bean, nut, or cereal seed including
removal of outer covering.
482 for removal of outer covering of plant material.
Subclass:
288
This subclass is indented under subclass 287. Processes
wherein the outer covering is removed from a nut or seed.
Subclass:
289
This subclass is indented under the class definition.
Processes which include the coating or impregnating of an
edible solid core by applying thereto an edible particulate
material, e.g., breading, flouring, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
314 for processes of applying particles suspended in a smoke
to a food which particles are the result of a combustion
process.
Subclass:
290
This subclass is indented under subclass 289. Processes in
which some or all of the particulate solids after application
to the core are converted to a liquid, e.g., melting,
dissolving, etc..
Subclass:
291
This subclass is indented under subclass 289. Processes in
which the composite solid core and applied particulate solid
material is surface coated with a liquid.
Subclass:
292
This subclass is indented under subclass 289. Processes in
which edible particles are applied sequentially to the solid
food core.
(1) Note. "Sequential" for purposes herein requires an
interruption of the coating operation, or a treatment of the
coated food prior to the application of more of the same type
of particulate material.
Subclass:
293
This subclass is indented under subclass 289. Processes in
which the core surface is also coated with a fluent, e.g.,
liquid, plastic, etc..
Subclass:
294
This subclass is indented under subclass 289. Processes in
which the particles applied to the core are suspended in a
gaseous medium.
SEE OR SEARCH THIS CLASS, SUBCLASS:
314 for processes of applying particles suspended in a smoke
to a food which particles are the result of a combustion
process.
Subclass:
295
This subclass is indented under subclass 289. Processes
which involve embedding of the particulate solid in the core,
or a tumbling or rolling of the solid core, before, during or
subsequent to applying the particulate material.
Subclass:
296
This subclass is indented under subclass 289. Processes in
which the composite of particles and core is cooked.
(1) Note. The cooking need not be complete, i.e., the core
or portions of it may remain uncooked.
Subclass:
297
This subclass is indented under the class definition.
Processes in which an edible plastic food is spread on an
edible preform and wherein the shape or dimension of the
preform is then modified by a shaping operation.
(1) Note. Shaping includes for the most part rolling or
folding, and does not include cutting or spreading.
Subclass:
298
This subclass is indented under the class definition.
Processes wherein an unshelled egg is subjected to a chemical
or physical treatment.
(1) Note. Included herein is the packaging of eggs as well
as cracking or removing the contents of an egg.
Subclass:
299
This subclass is indented under subclass 298. Processes
wherein an unshelled egg is subjected to a treatment wherein
a portion of the shell is removed so that the egg material is
still confined in its original natural container or wherein
the entire egg shell is removed subsequent to a physical or
chemical treatment of an unshelled egg, e.g., preparation of
hard boiled eggs, etc..
Subclass:
300
This subclass is indented under subclass 298. Processes
wherein an unshelled egg is subjected to a treatment by a
fluent material.
Subclass:
301
This subclass is indented under subclass 300. Processes
involving the treating of an unshelled egg with an unctuous
material.
(1) Note. "Unctuous" includes the mineral oils derived from
petroleum and the fatty substances of plants and animals
which are usually the glycerol esters of fatty acids.
Subclass:
302
This subclass is indented under the class definition.
Processes in which a liquid is applied to the full or partial
surface of a solid food so as to form a temporary or
permanent layer on the solid food.
(1) Note. The final product need not be in a coated state,
nor does coating include impregnating, per se, without the
formation of a surface layer affixed to the solid food base.
SEE OR SEARCH THIS CLASS, SUBCLASS:
272 for the affixing together of foods utilizing a base
supplied constituent.
273 for coating of a nondry food utilizing a base supplied
constituent.
274 for assembling preforms using an extraneous binder or
release agent.
297 for spreading a plastic on an edible preform and
reshaping the preform.
SEE OR SEARCH CLASS:
427, Coating Processes, for processes of coating in general.
Subclass:
303
This subclass is indented under subclass 302. Processes
wherein the edible solid surface is contacted with a coating
liquid in at least two distinct coating operations.
Subclass:
304
This subclass is indented under subclass 303. Processes in
which the same coating liquid is used in more than one
distinct coating step.
Subclass:
305
This subclass is indented under subclass 302. Processes
wherein the coating which is applied is subjected to a
treating operation which is specific for the coating and does
not normally affect the food base material.
(1) Note. Methods limited to cooling, heating, or drying
are not considered proper subject matter herein.
Subclass:
306
This subclass is indented under subclass 302. Processes in
which the coating liquid is chocolate or is at least derived
in part from the Theobroma cocoa plant.
Subclass:
307
This subclass is indented under subclass 302. Processes
wherein a molten or melted coating material is applied to a
food material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
290 for the application of a solid particulate material to a
base with subsequent liquefaction of the applied particulate
material.
Subclass:
308
This subclass is indented under subclass 302. Processes
involving the surface coating of a normally inedible natural
shell or rind.
SEE OR SEARCH THIS CLASS, SUBCLASS:
298 for methods of coating whole eggs with a fluent coating
material.
Subclass:
309
This subclass is indented under subclass 302. Processes in
which a whole isolated seed or bean is surface coated with a
liquid material.
Subclass:
310
This subclass is indented under subclass 302. Processes
wherein the coating functions to maintain the food base in a
desired condition.
SEE OR SEARCH THIS CLASS, SUBCLASS:
296 for processes of treating unshelled eggs which may
involve a preservation by a coating operation.
321 for inhibiting chemical or physical change in a food by
contacting with a chemical agent.
Subclass:
311
This subclass is indented under the class definition.
Processes wherein the food is treated to enhance or maintain
the vitamin content, e.g., preserving, adding, etc..
(1) Note. Included herein are vitamin active materials
which are active as vitamins, per se, as well as those that
metabolize in the living body to form an active vitamin
(e.g., carotene, etc.).
SEE OR SEARCH THIS CLASS, SUBCLASS:
72 for a vitamin containing product.
Subclass:
312
This subclass is indented under the class definition.
Processes wherein an exteriorly produced gas contacts a solid
or liquid food material for any purpose.
(1) Note. "Gas" for purposes herein includes vapors, mist
or smoke.
(2) Note. Excluded herefrom are CO[subscrpt]2[end
subscrpt], air, steam, nitrogen, the inert gases, or mixtures
composed solely of any of the above; or the use of the above
gases as carriers for nongaseous materials. Absent any
disclosure to the contrary "gas" will be taken to mean one of
the gaseous materials excluded above. Also excluded from
this subclass is the production of a gas by an "in situ"
reaction wherein the reacting medium is in physical contact
with the food, as well as treatments of food with a gas
derived from a similar food or from a food to which it is
closely related.
SEE OR SEARCH THIS CLASS, SUBCLASS:
235 for processes of applying a gas to a food under the
influence of electrical or wave energy.
236 for processes of treating a gas by electrical or wave
energy and subsequently contacting a food with the treated
gas.
386 for processes of separating a volatile essence from a
food and recombining the essence with a similar food.
470 for methods of preparing a dry food product from a
foamed or gasified material.
474 for methods of treating a liquid with a gas.
SEE OR SEARCH CLASS:
34, Drying and Gas or Vapor Contact With Solids, 282, for
processes not elsewhere classified for contacting or a gas or
vapor with a solid.
261, Gas and Liquid Contact Apparatus, for processes not
elsewhere classified of contacting a gas with a liquid.
Subclass:
313
This subclass is indented under subclass 312. Processes
wherein the gas is hydrogen.
(1) Note. Most of the patents herein relate to
hydrogenation, i.e., the addition of hydrogen across an
unsaturated carbon to carbon bond in order to cause
saturation of the bond.
SEE OR SEARCH CLASS:
260, Chemistry of Carbon Compounds, appropriate subclasses
according to the product desired and in particular subclass
690 for hydrogenation processes.
Subclass:
314
This subclass is indented under subclass 312. Processes
wherein the applied gas is formed as the result of a burning
or combustion reaction.
(1) Note. Smoking or the recitation that the applied
material is the result of a burning or combustion reaction
whether in the claims or in the specification is sufficient
to place a patent within this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
235 for an electrostatic smoking operation.
Subclass:
315
This subclass is indented under subclass 314. Processes
wherein the food material is in the form of animal flesh.
Subclass:
316
This subclass is indented under subclass 312. Processes
wherein (1), a food material contacts a gas and is then
packaged, or (2), a food within a gas permeable package is
contacted by a gas through the apertures within the packaging
material, or (3), the food is packaged with a material which
under normal conditions of temperature and pressure returns
to the gaseous state under conditions of packaging or
storing.
Subclass:
317
This subclass is indented under subclass 312. Processes
wherein the food material contacted is derived from a lacteal
source.
Subclass:
318
This subclass is indented under subclass 312. Processes
wherein the gaseous material is a halogen or halogen
containing compound.
Subclass:
319
This subclass is indented under subclass 312. Processes
wherein the gaseous material is a compound of nitrogen, or is
sulfur, or a sulfur containing compound.
Subclass:
320
This subclass is indented under subclass 312. Processes
wherein the applied gas is biocidal or disinfecting.
SEE OR SEARCH CLASS:
424, Drug, Bio-Affecting and Body Treating Compositions, for
methods involving the mere application of a gaseous biocide
or disinfectant to a food material.
Subclass:
321
This subclass is indented under the class definition.
Processes wherein a food material is contacted by a chemical
agent which either by transitory or permanent contact effects
a desired maintenance of the food.
(1) Note. Excluded herefrom as being "chemical agents"
proper for this subclass are air, nitrogen, CO[subscrpt]2[end
subscrpt], water, and the inert gases, or mixtures solely
composed of any of the above. Also excluded are NACL and
carbohydrate materials, (e.g., sugars, gums, etc.). However,
mixtures of carbohydrates together with NACL are proper
herein. Also excluded are the ordinary pickling or curling
compositions when the claims are not limited to any
particular composition.
(2) Note. Examples of chemical agents proper herein are
agents which prevent or protect against undesirable
sprouting, loss of texture, foam, spreadability, oxidation,
gravitational separation, coagulation, pesticides, clouding
or turbidity, viscosity change, emulsion destruction, etc..
(3) Note. Processes proper for this subclass include (A).
Inhibiting an ingredient which is later to be incorporated
into a finished mercantile food; (B). Inhibiting for
perfecting a further processing step; (C). Inhibiting a
mercantile food, per se; (D). Contacting an ingredient which
acts as a carrier with a chemical agent, which carrier is
then added to a diverse food to effect inhibiting therein.
SEE OR SEARCH THIS CLASS, SUBCLASS:
262 for processes for preserving or maintaining the color of
a food by an additive process.
302 for processes of coating a food base with a liquid in
general, and subclass 310, in particular for coating to
effect a preserving of a food base.
378 for processes of adding carbohydrate material to a plant
tissue containing food.
382 for processes of adding a salt solution to a
nondisruptive meat containing product.
392 for processes of preserving a food by packaging or
wrapping.
418 for processes of storing solid foods under controlled
conditions.
425 for processes of extracting a constituent which may be a
contaminant.
438 for processes of cooking or treating foods with a heated
glyceridic fat or oil.
443 for processes of preserving food by dehydrating.
478 for processes of removing a constituent of a solid food
which may act as a contaminant.
506 for processes of preserving foods by blanching or
cooking with an aqueous material.
520 for preserving foods involving heating, including
pasteurizing or sterilizing.
524 for preserving foods by freezing or cooling.
SEE OR SEARCH CLASS:
422, Chemical Apparatus and Process Disinfecting,
Deodorizing, Preserving, or Sterilizing, 1 for disinfecting,
deodorizing, preserving, or sterilizing processes of general
utility.
424, Drug, Bio-Affecting and Body Treating Compositions, for
mere methods of preserving a food product by the use of a
biocide.
Subclass:
322
This subclass is indented under subclass 321. Processes
wherein the food material is contacted with a heavy metal, or
a compound thereof i.e., a metal having a specific gravity
greater than four.
Subclass:
323
This subclass is indented under subclass 321. Processes
involving a chemical agent which is either layered on, or
impregnated into, an edible base.
SEE OR SEARCH THIS CLASS, SUBCLASS:
133 for an inedible feature associated with a preserving
agent.
393 for packaging methods involving rigid liquid impermeable
containers having plural layered walls.
410 for packaging methods involving a flexible walled
wrapper or container.
Subclass:
324
This subclass is indented under subclass 321. Processes
which includes the step of packaging.
SEE OR SEARCH THIS CLASS, SUBCLASS:
392 for food packaging methods in general.
Subclass:
325
This subclass is indented under subclass 324. Processes
wherein the package is subjected to a heat treatment.
Subclass:
326
This subclass is indented under subclass 324. Processes
wherein the chemical agent is effective in destroying,
controlling, or inhibiting extraneous noxious organisms or
pests.
Subclass:
327
This subclass is indented under subclass 321. Processes
including the step of lowering the temperature of the food to
or below 32 deg. F either before, or subsequent to, the
treatment with the chemical agent; or treating a food whose
temperature is equal to, or less than, 32 deg. F with a
chemical agent.
(1) Note. Absent a specific temperature, the term
"freezing" is sufficient to place a patent within this
subclass.
Subclass:
329
This subclass is indented under subclass 321. Processes
wherein a food foam is protected against deterioration, or
wherein a food is protected against undesirable foam
formation, or wherein a food is protected against undesirable
gushing.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
330
This subclass is indented under subclass 321. Processes
wherein a food in liquid form is contacted with a chemical
agent.
(1) Note. The final desired product after the liquid
contact step may exist in a different physical state than as
a liquid.
SEE OR SEARCH THIS CLASS, SUBCLASS:
422 for methods of removing haze from a liquid food by a
nonchemical reactive process.
Subclass:
330.1
This subclass is indented under subclass 330. Processes
wherein the treated liquid has egg material as the basic
ingredient.
Subclass:
330.2
This subclass is indented under subclass 330. Processes
wherein the treated liquid has lacteal material as the basic
ingredient.
Subclass:
330.3
This subclass is indented under subclass 330. Processes
wherein the liquid is intended for drinking purposes and may
be in an undiluted form.
Subclass:
330.4
This subclass is indented under subclass 330.3. Processes
wherein the liquid contains ethyl alcohol.
Subclass:
330.5
This subclass is indented under subclass 330.3. Processes
wherein the liquid is the juice of a fruit or vegetable.
Subclass:
330.6
Processes under subclasses 330 wherein the liquid has
triglycerdic oil as the basic ingredient.
Subclass:
331
This subclass is indented under subclass 321. Processes
wherein tissue containing animal derived flesh, citrus fruit,
cereal seed, or bean material, is acted on by a chemical
agent.
Subclass:
332
This subclass is indented under subclass 331. Processes
wherein the chemical agent contacts animal flesh.
Subclass:
333
This subclass is indented under subclass 331. Subject matter
wherein the chemical agent contacts a citrus fruit or a
citrus fruit derived material.
Subclass:
334
This subclass is indented under subclass 321. Processes
wherein a chemical agent contacts a lacteal derived
material.
Subclass:
335
This subclass is indented under subclass 321. Processes
wherein the chemical agent is effective in destroying,
controlling, or inhibiting noxious organisms or pests.
SEE OR SEARCH CLASS:
424, Drug, Bio-Affecting and Body Treating Compositions,
appropriate subclasses for biocidal compositions and for the
mere application of a biocidal material to a food.
Subclass:
383
This subclass is indented under subclass 665. Processes
involving the making of a decorative or distinctive marking
on a food material or food containing package, or the
treatment of an article containing indicia or ornamentation.
(1) Note. The application of a score or break line is
considered indicia for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
250 for a method of coloring a food using a dye or pigment.
SEE OR SEARCH CLASS:
53, Package Making, appropriate subclasses for a method of
applying indicia to a package or the use of an indicia
containing wrapper.
101, Printing, appropriate subclasses for printing processes,
per se.
156, Adhesive Bonding and Miscellaneous Chemical Manufacture,
subclass 277 for applying a design or character to a
lamina.
162, Paper Making and Fiber Liberation, subclass 134 for
processes of making paper combined with a printing step.
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, subclass 132, for a method of applying a design or
indicia.
424, Drug, Bio-Affecting and Body Treating Compositions,
subclass 10.2 for a printed or embossed unitary dosage form
with an identification or warning feature and subclass 467,
for other printed, embossed, grooved, or perforated tablets
or pills.
427, Coating Processes, 256, for general processes of forming
non uniform coatings.
Subclass:
384
This subclass is indented under subclass 665. Processes
wherein a food which contains water in the frozen state is
subjected to a treatment to remove some or all of the frozen
water contained therein, e.g., freeze-drying, fractional
crystallization, etc..
(1) Note. The water removed may have been originally
present in the food or may have been added to the food.
SEE OR SEARCH CLASS:
34, Drying and Gas or Vapor Contact With Solids, 284 for
processes wherein a frozen mixture is dried by subliming a
constituent while the mixture remains frozen.
62, Refrigeration, subclass 58 for processes wherein a
solution or mixture of constituents is cooled sufficiently to
solidify a constituent which is then removed from the
mixture.
Subclass:
385
This subclass is indented under subclass 384. Processes
wherein the final desired product exists as a solid at
ambient conditions.
(1) Note. The final desired product is not necessarily in
the same physical state as the product that remains after the
freeze separation.
Subclass:
386
This subclass is indented under subclass 665. Processes
which include separating a volatile fraction from an edible
and combining the separated fraction with a edible.
(1) Note. The entire amount of separated fraction need not
be added to the food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
312 for a process of contacting an exteriorly produced gas
with a good material.
388 for a process of combining a flavor fraction with a food
involving no separation step prior to the combining step.
478 for a separation process involving a volatile flavor
fraction without a combining step.
SEE OR SEARCH CLASS:
260, Chemistry of Carbon Compounds, 236.5 for a process of
preparing an essence of undetermined constitution from a
naturally occurring substance.
Subclass:
387
This subclass is indented under subclass 386. Processes
wherein the edible treated for the removal of a volatile
fraction is a liquid material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
475 for separation processes involving gas-liquid contact.
Subclass:
388
This subclass is indented under subclass 665. Processes
which do not involve a separatory operation prior to the
combining of several different materials from a single
source.
(1) Note. The removal of water, or the mere subdividing of
a food prior to the combining operation is not considered a
separatory operation. The type of separation that is
excluded is to a separation of various constituents of a
food, e.g., peeling, coring, pitting, extracting, etc..
(2) Note. "Different" includes distinct treatments on the
same type of food, (e.g., combining milks which have been
heat treated at different temperatures, etc..) or combining
distinct portions of food (e.g., large and small pieces,
etc..)
SEE OR SEARCH THIS CLASS, SUBCLASS:
425 for processes of using a liquid as an extracting
medium.
472 for processes of preparing a dry product by heating or
dehydrating including the separation of a constituent.
478 for processes that may involve separating a starting
material into plural different constituents and which may
involve a recombining operation.
Subclass:
389
This subclass is indented under subclass 665. Processes
involving the, per se, removal of a molded food from a mold,
or the, per se, removal of a food from a receptacle or
container, e.g., package, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
392 for the treatment of a packaged food product.
512 for the molding, shaping, or casting of a food.
Subclass:
390
This subclass is indented under subclass 665. Processes
involving the preparation of a finished food which possesses
a utility diverse to its normal food function, e.g., candle
holder, ice cream cone, confectionary amusement device,
etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
104 for an imitated, simulated, ornamental three dimensional
product, or confectionary product having child-oriented
utility.
138 for an edible casing or container.
SEE OR SEARCH CLASS:
D1, Edible Products, various subclasses for products having a
simulated form or motif.
Subclass:
391
This subclass is indented under subclass 390. Processes
wherein the product is made from a dough or batter.
(1) Note. Dough or batter products include those products
that involve a dough or batter stage in the preparation of
the final product.
Subclass:
392
This subclass is indented under subclass 665. Processes
involving (1) completely enrobing a food with a nonedible
packaging material which packaging material is solid at the
time of packaging, or (2) the treatment of a food which is
completely enrobed in an edible material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
5 for methods of packaging of chewing gum.
8 for a fermentation process in a package.
302 for the coating of a solid food with a strippable film
forming liquid.
389 for the, per se, removal of food from a package or
container.
418 for the storage of a solid food in a nonconsumer
container.
420 for a process of preparing a food which may not be
completely enrobed by an inedible wrapper.
521 for sterilizing or pasteurizing a food in a
nonmercantile container.
SEE OR SEARCH CLASS:
53, Package Making, subclass 3, for a food packaging
operation absent any food working operation, (e.g., cooking,
comminuting, etc..)
Subclass:
393
This subclass is indented under subclass 392. Processes
involving a step of lowering the temperature of the food to
32 deg. F, or of treating a food material with an agent whose
temperature at the time of contacting the food is at a
temperature equal to or less than 32 deg. F, or of treating a
food package whose temperature is 32 deg. F or less.
(1) Note. The term "freezing" is sufficient for placement
of a document herein.
(2) Note. The cooling step may be prior, during, or
subsequent to packaging.
SEE OR SEARCH CLASS:
62, Refrigeration; subclass 60 for the freezing and
packaging of food involving the absence of a food working or
treating step, (e.g., cooking, comminuting, etc.).
Subclass:
394
This subclass is indented under subclass 392. Processes
wherein the package, per se, or a portion thereof is prepared
which is particularly suited as by its structure to perform a
separate function, other than its packaging function, and
wherein this function is effected by the user subsequent to
the packaging step.
(1) Note. Excluded from this subclass are methods of
preparing containers which act as molds and thereby mold a
plastic food; or containers which are made of transparent
material so that the contents are clearly visible; also
excluded are containers designed as by the materials of which
they are made or by the use of mold release liners to
dispense food materials e.g., nondrip bottles.
SEE OR SEARCH THIS CLASS, SUBCLASS:
418 for a process of keeping a prepared food warm by storing
it in an insulated container.
Subclass:
395
This subclass is indented under subclass 392. Processes
wherein the package structurally cooperates with gases
naturally generated by the food, e.g., vented packages,
expansion of packages, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
397 and 410+, for a process involving a gas permeable
container wall structure.
403 for a process of heating a vented package.
Subclass:
396
This subclass is indented under subclass 392. Processes
involving the association of a food with a rigid receptacle
or rigid support, said rigid receptacle or rigid support
being covered by a flexible wrap in whole or part, or by a
container.
SEE OR SEARCH THIS CLASS, SUBCLASS:
397 for a process involving the placement of a form
retaining closure on a rigid container body.
411 for a process of packaging involving a food enclosed in
a flexible wrap covered by a liquid pervious rigid
container.
Subclass:
397
This subclass is indented under subclass 392. Processes
involving packaging a food in a rigid, liquid impermeable,
container body, (e.g., canning, bottling, etc.).
(1) Note. Paper receptacles which are rigid are not
considered liquid impermeable unless there is a specific
disclosure that they have been treated to render them liquid
impermeable.
Subclass:
398
This subclass is indented under subclass 397. Processes
involving a rigid liquid impermeable container wall, which is
(1) either lined or coated with a nonedible either partially
or completely; or (2) contains a nonedible in its interior
which is other than a part of the container wall.
(1) Note. The additional layer must be different in
chemical structure than the container wall and it can be
added after the food is enclosed in the container, e.g.,
sealing by coating of an irregularity in the container wall,
etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
403 for processes involving sealing of a vent hole in a
rigid liquid impermeable container.
Subclass:
399
This subclass is indented under subclass 397. Processes
involving the delivery of a pretreated food to a container
and wherein said pretreatment has reduced the microbiological
load of the food, e.g., pasteurization, commercial
sterilization, etc..
(1) Note. Sterilization includes within its meaning
commercial sterilization which is the treatment of a food to
the extent necessary to preserve it in a normal canning
process.
SEE OR SEARCH THIS CLASS, SUBCLASS:
236 for a method of treating a gas by electrical or wave
energy and then contacting a food with said treated gas.
237 for the direct application of electrical or wave energy
to a food.
312 for contacting a food with an exteriorly applied gas, in
particular subclass 316 for a packaging method or treatment.
321 for a process for inhibiting chemical or physical change
of a food by contacting the food with a change inhibiting
chemical agent, in particular subclasses 324+ for a method
involving packaging.
521 for the heat treatment of a food to effect sterilization
or pasteurization.
Subclass:
400
This subclass is indented under subclass 399. Processes
wherein the treated food has water removed therefrom.
Subclass:
401
This subclass is indented under subclass 399. Processes
involving the heat treatment of a filled, sealed container,
wherein the heat source is other than from the contents of
the container and the temperature of the sealed container is
either maintained or raised above the sealing temperature.
Subclass:
402
This subclass is indented under subclass 397. Processes
involving either (1) the intentional association of water
together in a package with a normally solid foodstuff; or (2)
the removal of nonadded water from a normally solid
foodstuff.
(1) Note. Sealing of a food in a can with water therein so
that the water therein can be subsequently utilized to cook
the food is proper for this subclass. Also proper herein is
the addition of steam after an external vacuumizing operation
if the intent is to package the steam with the food.
(2) Note. Excluded from this subclass is, (A) the use of
water to merely cook or clean a food; (B) a process of using
steam to merely eliminate air or other gases; (c) An
extraction method using water as the extracting means; (D)
the removal of water from a solid food and the subsequent
addition of an equal amount of water to the solid food; (E)
the roasting of a food without an indication that a drying is
being effected; (F) batter and other foods which are normally
not solids.
SEE OR SEARCH THIS CLASS, SUBCLASS:
384 for a process of freeze-drying or freeze concentrating.
426 for a process of removing water from a solid using a
nonglyceridic liquid as an extracting material.
443 for a process of preparing or treating a dry material.
506 for the treatment of a solid material with an aqueous
material.
519 for a process of separating a starting material into
plural different constituents.
520 for a process of heating a food.
Subclass:
403
This subclass is indented under subclass 397. Processes
involving the the heating of food in either a (1) specially
designed container which vents outwardly when a positive
pressure is attained in the container with the application of
heat or (2) container having a restricted opening which is
less than the normal opening for the introduction of the food
material into the container so that contained gases can be
removed in the heating process through this opening and the
opening can be subsequently sealed.
(1) Note. Excluded herefrom are processes of piercing a
food package having no vent holes to relieve pressure build
up therein.
SEE OR SEARCH THIS CLASS, SUBCLASS:
395 for processes of packaging food in a package having
structure which cooperates with a food generated gas, e.g.,
roasted coffee packages, etc..
Subclass:
404
This subclass is indented under subclass 397. Processes
involving the step of mechanically vacuumizing the headspace
of a container holding food, or otherwise associating with a
food containing receptacle an exteriorly applied zone of
reduced pressure which reduces the amount of air in the
voided space of the container.
(1) Note. Processes involving the step of exhausting the
air from the headspace by steam generated from the heated
contained food are excluded from this subclass.
Subclass:
405
This subclass is indented under subclass 397. Processes
involving the agitation, vibrating, or violent mixing of a
sealed container of food.
(1) Note. The mere conveying of a sealed container of food
from one location to another is not sufficient for this
subclass. There must be a positive disclosure of agitation,
vibrating, or violent mixing of the contents within the
sealed container.
Subclass:
406
This subclass is indented under subclass 405. Processes
involving rolling the sealed container along its horizontal
axis.
Subclass:
407
This subclass is indented under subclass 397. Processes
involving the heat treatment of a filled sealed container
wherein the heat source is other than from the contents of
the container and the temperature of the sealed container is
either maintained or raised above the sealing temperature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
401 for a heat treatment of a sealed container containing a
pasteurized or sterilized food.
Subclass:
408
This subclass is indented under subclass 407. Processes
involving heat transfer to a filled sealed container through
the use of materials which are other than water, per se, in
any of its physical forms, nitrogen, CO[subscrpt]2[end
subscrpt], air, the inert gases, or mixtures solely composed
of any of the above.
Subclass:
409
This subclass is indented under subclass 407. Processes
involving the treatment of lacteal materials.
Subclass:
410
This subclass is indented under subclass 392. Processes
involving the encasing of a food within a pliant wrapper or
container.
Subclass:
411
This subclass is indented under subclass 410. Processes
involving a food encased in a flexible wrap located within a
rigid container.
Subclass:
412
This subclass is indented under subclass 410. Processes
involving the heat treatment of filled food containers.
(1) Note. The heat treatment does not necessitate a sealed
container. However, the final product must be completely
enclosed in a packaging material.
Subclass:
413
This subclass is indented under subclass 410. Processes
involving the filling of a preformed container or casing with
a food, said container or casing having been formed into a
physical shape such that it is designed to limit the movement
of the food therein; or to the treatment of a food filled
preformed container or casing.
Subclass:
414
This subclass is indented under subclass 410. Processes
involving the shaping of a food in a mold, or the step of
treating a food by a cutting operation.
SEE OR SEARCH THIS CLASS, SUBCLASS:
413 for the shaping of a food in a preformed container.
Subclass:
415
This subclass is indented under subclass 410. Processes
involving the use of a specific packaging material defined in
terms of either its properties, or the specific material
which composes the wrapper or a part thereof, e.g.,
phosphoric acid impregnated wrapper, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
132 for a wrapper or packaging material carrying food, food
ingredient, or food preservative.
Subclass:
416
This subclass is indented under subclass 665. Processes
combined having a step which is, per se, (1) not provided for
in this class and (2) performs a function other than
modifying the food.
Subclass:
417
This subclass is indented under subclass 665. Processes
involving (1) the preparation or treatment of edible
triglyceridic fats or oils; or (2) rendering processes to
separate a triglyceridic fat or oil from a starting
material.
(1) Note. The rendering process to separate fat or an oil
from a starting process includes the recovery of either or
both of the separated fractions, i.e., (1) the fat or oil
fraction, or (2) the residue of the rendering process.
(2) Note. Cooking oil or shortening absent any other
limitation will be regarded as glyceridic in nature and
proper for this area.
SEE OR SEARCH THIS CLASS, SUBCLASS:
362 for a process of preparing or treating an isolated
glyceridic fat or oil by a chemical reaction or by a diverse
permanent additive.
429 for an extraction process that may use a glyceridic fat
or oil as an extracting medium.
438 for a process of using a glyceridic fat or oil to heat
treat a food.
491 for a method of separating cream from milk.
SEE OR SEARCH CLASS:
554, Organic Compounds, 2 for the removal, recovery, or
extraction of fats and oils.
Subclass:
418
This subclass is indented under subclass 665. Processes for:
(1) storing a solid food in a nonmarketable nonconsumer
container or environment closed to the atmosphere to either
maintain the status quo of the food or to improve the food,
e.g., insulated containers to keep heated food warm, etc..,
(2) storing a solid food with a nonfood which association
improves the quality of the food, e.g., ripening of fruit,
etc.., (3) storing a solid food in a controlled nonpackage
environment to either preserve or improve the food, or (4)
storing a solid food in specially treated containers.
(1) Note. Included herein are patents to a diversity of
storage facilities including transportation tanks, silos,
cold storage rooms, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
524 for a process of freezing a food and maintaining the
food in a frozen state.
Subclass:
419
This subclass is indented under subclass 418. Processes
wherein the food material stored is either a fruit or
vegetable product in its natural untreated state.
Subclass:
420
This subclass is indented under subclass 665. Processes
involving the association of a food in its final marketable
form with a nonedible feature.
(1) Note. Certain patents herein are drawn to
subcombinations of what are considered as being marketable
items. For example, interleaved cheese slices having no
exterior wrap, ice cream on a stick, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
132 for a wrapper or packaging material carrying food, food
ingredient, or food preservative.
392 for encasing a food in a completely enclosed packaging
material.
418 for a process of treating a food under controlled
conditions which may involve a nonedible feature.
Subclass:
421
This subclass is indented under subclass 420. Processes
involving an inedible rigid member to support an attached
food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
75 for food in association with a handle designed for safety
on consumption.
82 for a foraminous material infusion type, or foraminous
container having a defined support means.
134 for a handle associated with a material proper for this
class.
Subclass:
422
This subclass is indented under subclass 665. Processes
involving the treatment of a liquid (other than water, per
se, or a gas) which is subsequently removed from the treated
liquid.
(1) Note. Patents generally herein are concerned with
removable of undesirables which cause turbidity, haze, or
impair the transparency or translucency of a liquid.
(2) Note. Included in this subclass are methods involving
the addition of a material to a solid food, conversion of the
solid food to the liquid state (e.g., extract, etc..) and the
removal of the added material.
(3) Note. Processes of contacting of liquid foods with
materials which are inert toward the food and which merely
function as a physical barrier, e.g., mold, storage facility,
container, receptacle, etc.; or which contact the liquid so
as to cool or heat; or which transport, e.g., pipe, tube,
etc.; or which manipulate, e.g., stirrer, centrifuge, etc.,
are excluded herefrom.
SEE OR SEARCH THIS CLASS, SUBCLASS:
7 for a fermentation method of treating a food.
321 for a method of preventing a chemical or physical change
in a food by using a change inhibiting chemical agent, and in
particular subclass 330 for treating a liquid food.
342 for a method of treating a food involving a chemical
reaction or the addition of a permanent additive.
417 for the treatment of a fat or oil with a transient
additive.
425 for a method of preparing an extract and then using said
extract as an extracting medium.
438 for a method of heat treating a dough or batter product
by contact with a glyceridic fat or oil.
Subclass:
423
This subclass is indented under subclass 422. Processes
involving the use of an inorganic silicon material, e.g.,
clay, hectorite, diatamaceous earth, bentonite, etc..
Subclass:
424
This subclass is indented under subclass 422. Processes
involving the extraction of a constituent from a starting
material utilizing a liquid as the extracting medium.
SEE OR SEARCH THIS CLASS, SUBCLASS:
425 appropriate subclass for an extraction process using a
liquid as the extracting medium and for processes for
treating a solid material which may contain a liquid
component, in particular subclasses 431+, for a method of
using water as the extracting medium and for a method of
using an aqueous extract as the extracting medium for the
same type of food material, e.g., aqueous coffee extract for
use on coffee, etc..
Subclass:
425
This subclass is indented under subclass 230. Processes
involving the extraction of a constituent from a starting
material utilizing a liquid.
(1) Note. The patents herein generally relate to the use of
the solventizing action of liquids.
SEE OR SEARCH THIS CLASS, SUBCLASS:
312 for the treatment of a food material with a gas which is
other than air, CO[subscrpt]2[end subscrpt], Nitrogen, water,
the inert gases or mixtures solely composed of these gases.
422 for the treatment of a liquid extract with a solid or
liquid proper for that subclass.
438 for a method of removing water using a heated glyceridic
fat or oil.
442 for the removal of adhering dirt or debris using an
additive which is other than water.
476 for a separation process involving the contacting of
steam with a liquid.
506 for the removal of adhering dirt or debris, and for the
treatment of a solid with steam.
Subclass:
426
This subclass is indented under subclass 425. Processes
involving the treatment of a food with a nonglyceridic liquid
to remove water therefrom.
SEE OR SEARCH THIS CLASS, SUBCLASS:
347 for a method of frying a cereal dough or batter product
involving a chemical reaction or diverse permanent additive.
438 for the heat treatment of a food by a glyceridic fat or
oil.
Subclass:
427
This subclass is indented under subclass 425. Processes for
the treatment of a material to selectively remove a portion
or substantially all of the caffeine or tannin.
SEE OR SEARCH CLASS:
260, Chemistry of Carbon Compounds, subclass 256 for caffein
and derivatives thereof and subclass 473.5 for tannins and
derivatives thereof.
Subclass:
428
This subclass is indented under subclass 427. Processes
wherein an organic liquid is used as the extracting medium
either alone or in admixture with an inorganic material.
Subclass:
429
This subclass is indented under subclass 425. Processes
wherein an organic liquid is used as the extracting medium
either alone or in admixture with an inorganic material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
417 for a method of defatting involving an organic liquid.
Subclass:
430
This subclass is indented under subclass 429. Processes
wherein the material treated is a seed or bean material
having some of its original plant tissue.
Subclass:
431
This subclass is indented under subclass 425. Processes
involving the treatment of a material using an aqueous liquid
as the extracting medium.
(1) Note. This subclass includes processes of using an
aqueous extract of a food material as an extracting medium
for the same type of food material; e.g., aqueous coffee
extract for coffee, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
476 for a separation process involving the contacting of
steam with a liquid.
506 for the treatment of a solid with steam.
Subclass:
432
This subclass is indented under subclass 431. Processes
where coffee is the material treated.
Subclass:
433
This subclass is indented under subclass 432. Processes
involving the preparation of a coffee beverage of serving
strength for immediate consumption, if desired, as contrasted
to a product which may be marketed but which requires a
further dilution or concentration.
(1) Note. The patents in this subclass generally relate to
methods of preparing a coffee brew in a specialized type of
apparatus.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, 279 for coffee
infusors.
Subclass:
434
This subclass is indented under subclass 432. Processes
involving the extraction of coffee at at least two different
temperatures.
(1) Note. The temperature must be increased or decreased
under controlled conditions so that the temperature is
maintained for a definite period of time prior to the raising
or lowering to another temperature.
(2) Note. The mere recitation of a range of temperatures is
not sufficient to be considered extraction at different
temperatures.
Subclass:
435
This subclass is indented under subclass 431. Processes
where tea, i.e., Camellia senesis, is the material treated.
(1) Note. Tea, unqualified, as to species is within the
scope of this subclass.
(2) Note. Teas of the type included herein are congou,
orange pekoe, souchong.
Subclass:
436
This subclass is indented under subclass 431. Processes
involving the extraction of a cereal or a treated cereal.
SEE OR SEARCH THIS CLASS, SUBCLASS:
478 for a method of lautering a cereal mash without a
sparging operation.
Subclass:
437
This subclass is indented under subclass 431. Processes
where animal meat, (e.g., fish, poultry, mammal, etc..) is
the material treated.
Subclass:
438
This subclass is indented under subclass 230. Processes
involving the heat treatment of a food by directly contacting
the food with a glyceridic fat or oil.
(1) Note. Fats or oils unqualified as to derivation or
composition are considered as being glyceridic in nature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
342 for a method of cooking in a heated fat or oil so as to
intentionally incorporate a fat or oil into a food, in
particular subclass 347 for the frying of a formed
farinaceous cereal dough or batter product.
426 for a method of removing water by using a nonglyceridic
material.
520 for a method of heating a food by contacting a heated
fat or oil against the exterior portion of a container
holding a food.
Subclass:
439
This subclass is indented under subclass 438. Processes
wherein the material treated is either a farinaceous cereal
dough or batter product.
Subclass:
440
This subclass is indented under subclass 439. Processes
wherein the direct contact with the glyceridic fat or oil
effects an expansion or increase in the volume of the food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
351 for the puffing of a defined solid composition.
445 for a process of preparing a dry product of increased
size by a heating operation.
Subclass:
441
This subclass is indented under subclass 438. Processes
involving a treatment of the food by the contact thereof with
water, or the treatment of a food which has been
prehydrated.
(1) Note. For the most part, the water treating step is
precedent to the step of contacting the food with the
glyceridic fat or oil material.
Subclass:
442
This subclass is indented under subclass 665. Processes
involving the contacting of foods with a chemical material
which is diverse from the food and is other than water in any
of its physical forms, nitrogen, air, carbon dioxide, the
inert gases, or mixtures composed solely of these materials.
(1) Note. See appropriate subclasses of this class (Class
426) depending on the manipulate operative involved, for
processes involving cooling, heating, molding, cutting,
slicing, comminuting, separating, filtering, transporting,
storing, pressing, etc..
Subclass:
443
This subclass is indented under subclass 665. Processes
involving (1) an operation to reduce the moisture content of
a food to produce a dry material, or (2) the addition of
minute amounts of water to a dry food wherein the final
product still retains its dry characteristics, or (3) the
treatment of a dry food product wherein the dry
characteristics are retained, or (4) the addition of water
with its subsequent removal to result in a dry product.
(1) Note. Within the scope of dry are products which are as
a complete product free or relatively free from water and
under normal ambient conditions involve such characteristics,
but not necessarily each and every one, as free flowing, dry
to the touch, nontacky or sticky, nonadhesive, granular,
powder, tablet, flake, flour, meal, particulate, pellet,
finely divided, etc..
Subclass:
444
This subclass is indented under subclass 443. Processes
involving the step of exposing the food material to a
temperature of 32 deg.F or less.
(1) Note. The term "freezing" is sufficient for placing a
document into this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
384 for a process of freeze-drying or freeze concentrating.
Subclass:
445
This subclass is indented under subclass 443. Processes
involving the heat treatment of a solid food to effect an
expansion or increase in the volume of the food, e.g.,
puffing, popping, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
141 for a solid edible in an expanded state.
163 for a foam or foamable composition.
351 for a method of puffing a solid defined composition.
453 for a method of uniting particulate material to form a
larger unit which has voids between the individual
particles.
470 for a method of drying a foamed or gasified material.
SEE OR SEARCH CLASS:
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, 41 for processes including the step of forming
pores or voids in an article or material, said pore forming
being effected internally by occluding or incorporating void
forming or void producing elements or ingredients randomly
throughout the plastic article forming material.
Subclass:
446
This subclass is indented under subclass 445. Processes
involving the treatment of products initially in the dough
form.
Subclass:
447
This subclass is indented under subclass 445. Processes
involving the treatment of a material by subjecting the
material to exteriorly applied pressure, whether gaseous or
other, and then suddenly releasing the pressure to effect an
expansion of the treated material.
SEE OR SEARCH CLASS:
99, Foods and Beverages: Apparatus, 238 for cereal puffing
apparatus.
Subclass:
448
This subclass is indented under subclass 447. Processes
involving the movement of a moisture containing material
through a zone and mechanically generating compressive forces
and heat, and then releasing the compressive forces by moving
the material to a zone of less pressure whereby moisture
entrained within the treated material is vaporized to effect
an expansion of the treated material.
Subclass:
449
This subclass is indented under subclass 447. Processes
involving the treatment of a cereal.
Subclass:
450
This subclass is indented under subclass 445. Processes
involving the treatment of cereal derived material.
Subclass:
451
This subclass is indented under subclass 443. Processes
involving the preparation or treatment of nonready to eat
food which is prepared from a starch containing dough and
which is later put in a consumable form by heating or cooking
in an aqueous liquid.
(1) Note. For purposes of this subclass alimentary products
are considered as being dry unless from the total disclosure
there is an intent to keep them wet or moist.
SEE OR SEARCH THIS CLASS, SUBCLASS:
158 for an alimentary paste product.
496 for a process of preparing a farinaceous dough, batter,
or pastry product.
Subclass:
452
This subclass is indented under subclass 443. Processes
involving the preparation and treatment of cereal material in
the form of relatively slender threads, fibers or shreds,
whose width and thickness are generally of the same
magnitude, and whose length is substantially greater than the
thickness or width, and composites of such threads, fibers,
and shreds whose identity is retained in the final product,
e.g., shredded wheat biscuits, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
137 for a dry edible filament or filament composite.
Subclass:
453
This subclass is indented under subclass 443. Processes
directed to the bonding to each other of individual distinct
particles which are initially dry and where the final bonded
product is dry.
SEE OR SEARCH THIS CLASS, SUBCLASS:
147 for a dry edible in the form of a tablet, pellet, or
agglomerate.
272 for a process involving the adhesion of nondry foods
using a base supplied constituent as the adhering material.
273 for a method of coating a nondry food which is other
than animal flesh by a base supplied constituent.
285 for a method of agglomerating dry diverse edible
particulate material to form a dry product.
SEARCH CLASS:
100 Presses, subclasses 35+ takes compacting by mechanical
interlock including the baling of hay.
264 Plastic and Nonmetallic Article Shaping or Treating:
Processes, subclasses 109+ for processes of forming articles
by uniting discrete bulk assembled particles.
Subclass:
454
This subclass is indented under subclass 453. Processes
wherein the association of particles is effected by
mechanical pressure.
Subclass:
455
This subclass is indented under subclass 443. Processes
involving the treatment of solid materials with added water
in any of its diverse physical forms to result in a dry
product, e.g., hydration, etc..
(1) Note. "Superheated Steam" is proper for this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
506 for the treatment of a food with an added aqueous
material wherein dry characteristics are not found in the
final food product.
Subclass:
456
This subclass is indented under subclass 455. Processes
involving (1) a subsequent treatment of the food separate
from the treatment with the aqueous material, which treatment
is at a temperature above that of the aqueous treatment, and
results in the forming of a dry product (2) a dehydration of
the food material to produce a dry product.
(1) Note. This subclass includes two or more distinct
treatments in the presence of an aqueous material wherein the
second or subsequent treatment is at a temperature higher
than the preceding treatment.
SEE OR SEARCH THIS CLASS, SUBCLASS:
455 for a process of allowing a water treated food to rise
to ambient temperature.
Subclass:
457
This subclass is indented under subclass 456. Processes
involving the preparation of foods which are in their final
form thin flattened pieces or layers normally of the size
that they are consumed or treated for food use in bulk rather
than as individual pieces, e.g., corn flakes, rolled oats,
etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
458 for a method of preparing a cooked dough form, e.g.,
cookie, cracker, etc..
459 for a process of preparing a product in chip form from a
starting cereal material.
Subclass:
458
This subclass is indented under subclass 456. Processes
involving, (1) preparation of a cereal dough by the addition
of water to cereal flour, or (2) treatment of a cereal dough
with an aqueous material, or (3) treatment of a cooked cereal
dough product, e.g., bread to make dried bread crumbs, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
446 for puffing of a dough.
451 for preparation of a dry alimentary paste product.
452 for preparation of a dry cereal filament or filament
composite.
496 for the preparation of a nondry farinaceous dough,
batter, or pastry product.
Subclass:
459
This subclass is indented under subclass 456. Processes
wherein the material treated is an isolated tissue containing
cereal seed or bean material.
(1) Note. Isolated herein does not include a whole bean or
cereal which exists in its natural state and as such still
contains its seed nonremoved from the residue of the tissue
of the bean or cereal, e.g., beans in pod form, corn on the
cob, etc..
Subclass:
460
This subclass is indented under subclass 459. Processes
wherein the material treated is a whole cereal seed or bean
material.
(1) Note. The water treating operation must be performed on
a whole seed or bean. The final product, however, need not
exist in whole form.
(2) Note. To be classified as a whole seed or bean the
endosperm or interior portion must exist in essentially the
whole form, but the seed or bean need not contain such parts
as the husk, skin bran, or germ portion.
Subclass:
461
This subclass is indented under subclass 460. Processes
involving the contacting of a whole seed or bean material
with externally applied steam.
Subclass:
462
This subclass is indented under subclass 460. Processes
involving the treatment of a cereal seed.
Subclass:
463
This subclass is indented under subclass 459. Processes
involving the treatment of cereal derived material.
Subclass:
464
This subclass is indented under subclass 455. Processes
involving the treatment of a food material at any stage of
its preparation to reduce its particle size.
(1) Note. Merely removing the husk or skin portion from a
food is not considered size reduction.
SEE OR SEARCH THIS CLASS, SUBCLASS:
473 for a process involving a size reducing step in
preparing a dry food.
518 for a process involving size reduction.
Subclass:
465
This subclass is indented under subclass 443. Processes
involving the preparation of dry products including the steps
of either (1) treating at a temperature above that at which
the material treated is kept or stored or (2) a dehydration
or drying of the material.
Subclass:
466
This subclass is indented under subclass 465. Processes
involving the treatment of an essentially dry product under
dry heat and such elevated temperature conditions so as to
effect a parching or change in the color of the food treated,
e.g., browning, etc..
(1) Note. The terms browning, roasting, toasting and
parching, per se, are sufficient to place a patent in this
subclass if the final product is dry.
Subclass:
467
This subclass is indented under subclass 466. Processes in
which the material treated is moved or held suspended by a
vapor or gas current.
SEE OR SEARCH CLASS:
34, Drying and Gas or Vapor Contact With Solids, subclass 359
and see the search notes relating thereto.
Subclass:
468
This subclass is indented under subclass 466. Processes
involving the application of compression on a material or the
application of externally applied pressure.
Subclass:
469
This subclass is indented under subclass 466. Processes
involving the treatment of a food material to remove an
unwanted solid constituent or unwanted solid matter, said
removal being more than the mere inherent removal of a solid
that may accompany the heat processing operation.
Subclass:
470
This subclass is indented under subclass 465. Processes
involving the heat treatment or dehydration of a foamed or
intentionally gasified material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
163 for a foam or foamable type composition.
312 for the contacting of a material with a gas which is
other than air, Co[subscrpt]2[end subscrpt], steam, nitrogen,
the inert gases, or mixtures composed solely of these gases.
329 for a method of stabilizing a foam by using a chemical
agent.
474 for a process involving gas-liquid contact.
Subclass:
471
This subclass is indented under subclass 465. Processes
involving the treatment of a food which at the stage of
dehydration is a liquid or in a liquified state.
(1) Note. Materials characterized in such terms as
semi-fluid or semi-liquid are proper subject matter for this
subclass.
Subclass:
472
This subclass is indented under subclass 465. Processes
involving the removal of a constituent material from a food.
Subclass:
473
This subclass is indented under subclass 465. Processes
involving the treatment of a food material at any stage in
its preparation to reduce its particle size.
(1) Note. Merely removing the husk or skin portion from a
food is not considered size reduction.
SEE OR SEARCH THIS CLASS, SUBCLASS:
464 for a process of size reduction in the preparation of a
dry material and which process also involves contact with
water.
518 for a process involving size reduction.
Subclass:
474
This subclass is indented under subclass 665. Processes
involving the overt treatment of a liquid with a gaseous
material.
(1) Note. This subclass includes only those treatments
wherein there is a desired and intentional contact between a
gas and a liquid, e.g., whipping, aerating, foaming,
carbonating, steaming, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
487 for a method of removing air, unwanted gas, or an
unwanted odoriferous material from a liquid, wherein the
liquid treated may contact air.
489 for a method of removing a desired liquid from a solid
wherein the desired liquid may have contacted air.
492 for the vaporization of a liquid to effect a
separation.
506 for a method of contacting a solid food with steam.
519 for a method of mixing or agitation wherein air or a
different gas may be inadvertently incorporated into a food.
SEE OR SEARCH CLASS:
62, Refrigeration, 69 for processes including agitating of a
confined body of a material during freezing wherein air or
gas is introduced into a material being frozen; subclass 121
for processes specialized to cooling a material involving
gas-liquid contact.
95, Gas Separation: Processes, 149 for processes of gas
separation involving liquid contacting.
159, Concentrating Evaporators, 47 for methods of drying
liquids.
203, Distillation: Processes, Separatory, subclass 49 for
processes directed to passing a normally gaseous substance
through a material being distilled.
Subclass:
475
This subclass is indented under subclass 474. Processes
involving the separation of a naturally occurring component
or foreign matter from a starting liquid food, said
separation either being effected by the contact of the
starting food with a gaseous medium, or wherein contact with
the gaseous medium is part of the overall separatory
operation.
Subclass:
476
This subclass is indented under subclass 475. Processes
wherein the gaseous medium is steam.
Subclass:
477
This subclass is indented under subclass 474. Processes
involving the intentional charging of liquids with carbon
dioxide or another gas to effect effervescence.
Subclass:
478
This subclass is indented under subclass 665. Processes
involving the treatment of a food material to result in two
or more different fractions.
(1) Note. The separation operation may be preformed on the
whole food or may be on part of an already separated food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
443 for a method of preparing or treating a dry product by
an operation that may involve a water removing step.
506 for a method of removing adhering dirt or materials
which are not natural to the food by the use of water.
518 for a method of subdividing a food into plural same
constituents by cutting or comminuting.
Subclass:
479
This subclass is indented under subclass 478. Processes
wherein the separation is effected on a solid food material
and the material desired to be recovered is also solid.
(1) Note. This subclass includes converting a solid food
into the liquid state and treating the liquid to effect a
removal, e.g., grinding meat to emulsion form, etc..
Subclass:
480
This subclass is indented under subclass 479. Processes
wherein the solid food is derived from a mammal, or fowl,
e.g., beef, pork, lamb, chicken, etc..
Subclass:
481
This subclass is indented under subclass 479. Processes
involving the treatment of plant material.
Subclass:
482
This subclass is indented under subclass 481. Processes
involving the treatment of a plant material to effect a
separation of an outer layer from the body of the material.
(1) Note. The complete removal of the outer layer is not a
necessity for this subclass. Incomplete removal of one or
more outer layers is included within the scope of this
subclass.
Subclass:
483
This subclass is indented under subclass 482. Processes
wherein the outer covering is removed by an abrasive
operation.
Subclass:
484
This subclass is indented under subclass 481. Processes
involving the removal of a seed, the stone from a drupaceous
fruit, a stem, or a core from a plant material.
Subclass:
485
This subclass is indented under subclass 484. Processes
wherein a pit from a drupaceous fruit is removed.
Subclass:
486
This subclass is indented under subclass 478. Processes
involving the treatment of food to remove air, unwanted gas,
or unwanted odoriferous components.
SEE OR SEARCH THIS CLASS, SUBCLASS:
496 for a treatment of a dough product which may contain
entrained gases.
Subclass:
487
This subclass is indented under subclass 486. Processes
wherein the treatment is effected on a material which is a
liquid.
SEE OR SEARCH THIS CLASS, SUBCLASS:
490 for a separatory operation involving a liquid starting
material.
Subclass:
488
This subclass is indented under subclass 487. Process
involving the treatment of a liquid to remove unwanted odor
constituents.
Subclass:
489
This subclass is indented under subclass 478. Process
involving the treatment of a solid plant material, in either
whole form or reduced form, to express a desired and
recovered liquid therefrom.
SEE OR SEARCH THIS CLASS, SUBCLASS:
490 for the treatment of liquids without initial removal of
solid materials therefrom.
Subclass:
490
This subclass is indented under subclass 478. Processes
wherein the starting material treated is liquid.
(1) Note. The starting material must be in a liquid state,
however, the treatment to effect separation may be on a
different physical state of the liquid.
SEE OR SEARCH THIS CLASS, SUBCLASS:
443 for a method of preparing or treating a dry product, in
particular subclass 471, for a method of drying a liquid or
liquified material.
487 for a method of removing air, unwanted gas, or an
unwanted odoriferous material from a liquid.
489 for a method of separating a liquid from a solid plant
material with a subsequent separation step on the liquid.
SEE OR SEARCH CLASS:
159, Concentrating Evaporators, 47 for processes peculiar to
drying or concentrating of solids held in solution or in
suspension in a liquid, by the removal of the liquid.
Subclass:
491
This subclass is indented under subclass 490. Processes
wherein the liquid separated is lacteal derived.
SEE OR SEARCH THIS CLASS, SUBCLASS:
336 for a process of preparing or treating butter and in
particular for processes of recovering butterfat from
butter.
417 for the separation of butterfat from cream. or milk.
SEE OR SEARCH CLASS:
210, Liquid Purification or Separation, 513 for
gravitational milk and cream separators.
Subclass:
492
This subclass is indented under subclass 490. Processes
involving the separation of a component of a liquid starting
material by vaporizing the component, and recovering either
or both, the vaporized component or the unvaporized residue.
SEE OR SEARCH THIS CLASS, SUBCLASS:
476 for a method of contacting a liquid with steam so as to
effect a separation.
Subclass:
493
This subclass is indented under subclass 492. Processes
where an alcohol containing material is the starting liquid.
Subclass:
494
This subclass is indented under subclass 493. Processes
wherein at least a portion of the vaporized fraction is
recovered and is the desired fraction.
(1) Note. This subclass includes the reintroduction of part
of the vaporized portion after condensation into the residue
of the vaporizing mass.
Subclass:
495
This subclass is indented under subclass 490. Process
involving the treatment of a liquid starting material to
fractionate the liquid so as to result in a solid and a
liquid fraction.
Subclass:
496
This subclass is indented under subclass 665. Processes
involving the preparation or treatment of a farinaceous
dough, batter, or pastry product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
19 for the preparation of a hydrated wheat flour system
containing Saccharomyces cerevesiae involving the combining
of diverse material or the use of a permanent additive.
27 for a method of treating a hydrated wheat flour system
containing Saccharomyces cerevesiae.
SEE OR SEARCH CLASS:
225, Severing by Tearing or Breaking, 1, for a method of
tearing or breaking.
Subclass:
497
This subclass is indented under subclass 496. Subject matter
involving the treatment of a cooked product.
Subclass:
498
This subclass is indented under subclass 496. Processes
involving the overt incorporation of extraneous air or other
gaseous material into a dough material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
312 for a method of contacting a food material with a gas
which is other than air, carbon dioxide, steam, nitrogen, the
invert gases, or mixtures solely composed of any of these
gases.
474 for the incorporation of gases into liquid materials.
Subclass:
499
This subclass is indented under subclass 496. Processes
involving the preparation of treatment of a dough or batter
product having an open ended cavity which is usually annular
or ringed shaped in its cooked form.
Subclass:
500
This subclass is indented under subclass 496. Processes
involving the treatment of dough so as to prepare a dough
product which in its final form is coiled or twisted.
(1) Note. To twist is to unite by winding one or more
strands or filaments around itself or around another strand
or filament.
(2) Note. To coil is to wind into a ring or a spiral.
Subclass:
501
This subclass is indented under subclass 500. Processes
wherein the dough in its final form is a coiled sheet
product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
502 for a dough sheeting process.
Subclass:
502
This subclass is indented under subclass 496. Processes
including or involving the preparation of dough sheets, or
laminated, or folded dough forms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
275 for a process of laminating dough sheets using an
extraneous binder, release agent, or diverse food material
interposed between dough preforms.
Subclass:
503
This subclass is indented under subclass 496. Processes
involving the treatment of a dough mass to prepare individual
pieces, or to treat a dough piece so as to slit or to
incise.
Subclass:
504
This subclass is indented under subclass 496. Processes
involving the process of associating dough or batter
constituents and physically manipulating them together
usually so as to develop desired characteristics in the dough
or batter mass, and wherein the manipulation is more than a
mere mixing operation.
Subclass:
505
This subclass is indented under subclass 496. Processes
involving the heat treatment of a dough, batter, or pastry
product (1) in a substantially completely closed container,
or (2) utilizing a coated surface in contact with a food, or
(3) utilizing a foraminous surface in contact with a food
material.
(1) Note. Foraminous includes one or more openings in a
wall portion.
Subclass:
506
This subclass is indented under subclass 665. Processes
involving the direct contact of externally applied water in
any of its physical forms with a food, e.g., steam,
superheated steam, etc..
(1) Note. This subclass includes the use of water to remove
material which are not natural to the food, as well as
processes of reconstitution, cooking, steaming and blanching.
It also includes processes of controlling relative humidity
and hydrating operations.
SEE OR SEARCH THIS CLASS, SUBCLASS:
443 for the preparation of a dry product which may involve
the association of food with water, and in particular
subclasses 455+ for a process directed to contacting of a
food with an aqueous material.
474 for a method involving gas-liquid contact, and in
particular subclass 476 for a separation process involving
steam as the gas.
SEE OR SEARCH CLASS:
134, Cleaning and Liquid Contact With Solids, for a food
washing process.
Subclass:
507
This subclass is indented under subclass 506. Processes
wherein the material treated is an isolated tissue containing
seed or bean material.
(1) Note. Isolated herein does not include a whole fruit or
vegetable which exists in its natural state and as such still
contains its seed nonremoved from the residue of the tissue
of the fruit or vegetable, e.g., potato, orange, beans in pod
form, corn on the cob, etc..
(2) Note. To be classified as a whole seed or bean the
endosperm or interior portion must exist in essentially the
whole form, but the seed or bean need not contain such parts
as the husk, skin, bran, or germ portions.
Subclass:
508
This subclass is indented under subclass 507. Processes
wherein whole isolated seeds or beans are contacted with
water so as to effect a cooking, blanching, or gelatinizing
of the seed or bean material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
431 for a process of blanching in the sense of color
removing.
481 for a process of blanching in the sense of removing the
outer covering or skin of a plant material.
Subclass:
509
This subclass is indented under subclass 506. Processes
wherein water contacts a food material so as to effect a
cooking or blanching of the food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
431 for a process of blanching in the sense of color
removal.
481 for a process of blanching in the sense of removing the
outer covering or skin of a plant material.
Subclass:
510
This subclass is indented under subclass 509. Processes
wherein the water is in the form of steam.
Subclass:
511
This subclass is indented under subclass 506. Processes
wherein the water is in the form of steam.
Subclass:
512
This subclass is indented under subclass 665. Processes
involving a step of molding, casting, or shaping of foods
into their final desired physical form.
SEE OR SEARCH CLASS:
264, Plastic and Nonmetallic Article Shaping or Treating:
Processes, for processes of molding, casting, or plastic
shaping not provided for elsewhere.
Subclass:
513
This subclass is indented under subclass 512. Processes
involving the treatment of flesh from a living animal to
result in a shaped product.
Subclass:
514
This subclass is indented under subclass 512. Processes
involving molding, casting, or shaping to result in a hollow,
tubular, or open ended cavity containing product.
SEE OR SEARCH THIS CLASS, SUBCLASS:
390 for a process of preparing or treating a food having
diverse utility.
451 for the preparation of a dry alimentary paste product.
499 for a process of preparing or treating a farinaceous
dough, batter, or pastry product which has an open ended
cavity
Subclass:
515
This subclass is indented under subclass 512. Processes
involving the treatment of a food in an initially liquid
state.
Subclass:
516
This subclass is indented under subclass 512. Processes
involving the formation of a shaped food body by forcing a
food material through a confining orifice whereby the
cross-sectional area of the extruded portion of the final
product essentially corresponds to the dimensions of the
orifice.
Subclass:
517
This subclass is indented under subclass 512. Processes
involving the preparation of a food in the shape of a rod,
strand, sheet, filament, or strip.
Subclass:
518
This subclass is indented under subclass 665. Processes
involving the treatment of a solid food material to reduce
the food or a component thereof in size, or to slit or incise
a solid food material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
478 for a process of separating a starting material into
plural different constituents.
SEE OR SEARCH CLASS:
83, Cutting, 13, for a process of cutting through thicknesses
of dough and paste not involving any molding or plastic flow
except that which is incidental to the cutting operation.
225, Severing by Tearing or Breaking, 1, for a method of
tearing or breaking.
241, Solid Material Comminution or Disintegration, for
processes of severing a solid material into a number of
smaller solid masses wherein no particular desired shape is
imparted to the initial solid mass or the resulting smaller
solid masses.
452, Butchering, appropriate subclasses for a cutting,
severing, or slitting operation peculiar to butchering.
Subclass:
519
This subclass is indented under subclass 665. Processes
involving the treatment of a food to purposely mix or
agitate, or otherwise to physically manipulate, usually so as
to develop a desired characteristic such as uniformity or
homogeneity.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 9 for continuous liquid phase colloid systems
(e.g., foams, emulsions, suspensions, dispersions) or agents
for such systems or making or stabilizing such systems or
agents, when generically claimed or when there is no
hierarchically superior provision in the USPC for the
specifically claimed art.
Subclass:
520
This subclass is indented under subclass 665. Processes
involving the heating of a food or a part thereof to a
temperature in excess of normal ambient room temperature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
506 for a process of contacting a food with water.
524 for a process of raising the temperature of a product in
a cooled state up to and including normal ambient room
temperature.
Subclass:
521
This subclass is indented under subclass 520. Processes
wherein the heating effects a pasteurizing or sterilizing of
the food material.
Subclass:
522
This subclass is indented under subclass 521. Processes
wherein the food treated is lacteal in nature.
Subclass:
523
This subclass is indented under subclass 520. Processes
wherein the heating effects a partial or complete cooking of
the food material.
Subclass:
524
This subclass is indented under subclass 230. Processes
involving (1) the lowering of the temperature of the food
material to below ambient room temperature, or (2) the
treatment of a food material whose temperature is below
ambient room temperature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
393 for the treatment of a package whose temperature is
below 32 deg. F.
418 for a cold storage method other than a method of storing
a solid food in a frozen condition.
Subclass:
530
This subclass is indented under the class definition.
Processes for treating butter or a butter substitute to
remove undesirable materials therein to bring the same to a
usable condition.
SEE OR SEARCH THIS CLASS, SUBCLASS:
664 for processes of preparing or treating lacteal butter
and the substitute therefor.
Subclass:
531
This subclass is indented under the class definition.
Processes involving the compounding, treating, or preparing
food materials which includes either, (1) specified chemical
reaction, (2) the admixture of diverse food materials, or (3)
the use of a permanent additive. Also the materials,
commodities, etc.., produced by said processes or other
products, per se.
(1) Note. With the exception of subclasses 561-563,
excluded herefrom as being an additive for this subclass, (or
as a material that can cause a chemical reaction by
addition), or as a diverse food material, are water, carbon
dioxide, nitrogen, the inert gases, or mixtures solely
composed of these materials.
(2) Note. A process for preparing a mixture containing
constituents derived from species of the same genus or plant
or animal is considered a mixture proper for this subclass.
In this regard a mixture of Rome or Delicious apples or a
mixture of milks derived from different species of cows would
be proper herein.
SEE OR SEARCH THIS CLASS, SUBCLASS:
388 for a process of combining same species food materials
or wherein the disclosure is silent as to the derivation of
the food.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, appropriate subclasses for subject matter
relating to: colloid systems (such as sols*, emulsions,
dispersions, foams, aerosols, smokes, gels, or pastes) or
wetting agents (such as leveling, penetrating, or spreading);
subcombination compositions of colloid systems containing at
least an agent specialized and designed for or peculiar to
use in making or stabilizing colloid systems; compositions
and subcombination compositions specialized and designed for
or peculiar to use in breaking (resolving) or inhibiting
colloid systems; processes of making the compositions or
systems of the class; processes of breaking (resolving) or
inhibiting colloid systems; in each instance, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
532
This subclass is indented under subclass 531. Products
having a material functioning to destroy, control or inhibit
undesirable living organisms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
321 for processes, involving the use of a biocide or
biostat.
SEE OR SEARCH CLASS:
424, Drug, Bio-Affecting and Body Treating Compositions, for
a biocide in combination with a food wherein the food acts as
a carrier for the biocide or biostat, or a biocide or
biostat, per se, or the mere application of a biocide or
biostat to food.
Subclass:
533
This subclass is indented under subclass 531. Subject matter
involving the reaction of two or more materials of known or
unknown chemical constitution to obtain a flavor or unknown
or unidentified chemical constitution, products of such
reaction, and mixture of such reaction products with
materials proper for this Class, 426, e.g., food, carrier,
etc..
Subclass:
534
This subclass is indented under subclass 531. Subject matter
involving the association of a food product with an organic
material of known chemical structure and which either flavors
the food or improves its flavor.
(1) Note. This subclass includes odor improvers.
(2) Note. Not included within the confines of this subclass
are the ordinary food acidulants, i.e., citric, adipic,
fumaric, malic, and tartaric acids; sugars and carbohydrates,
organic artificial sweetening agents of known chemical
structure; and mono sodium glutamate (MSG). Compositions
containing any of the above are classified below in the
schedule on some other basis.
SEE OR SEARCH THIS CLASS, SUBCLASS:
548 for noncarbohydrate sweeteners.
590 for beverage or beverage concentrated.
600 for hop derived ingredient.
638 for plant material in the form of a spice, herb, or
condiments thereof.
650 for flavor, flavor adjunct, acidulent or condiment. 658,
for carbohydrate materials.
Subclass:
535
This subclass is indented under subclass 534. Subject matter
wherein the organic material contains a sulfur atom.
Subclass:
536
This subclass is indented under subclass 534. Subject matter
the organic material contains a ring structure containing
dissimilar composed of carbon atoms and one or more other
atoms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
535 for sulfur containing heterocyclic compound.
Subclass:
537
This subclass is indented under subclass 536. Subject matter
wherein the ring structure contains a nitrogen atom.
Subclass:
538
This subclass is indented under subclass 534. Subject matter
wherein the organic material consists of closed carbon chains
in which the ring members are all carbon.
Subclass:
539
This subclass is indented under subclass 531. Products
involving a food composition or additive therefor containing
a decolorizing agent.
(1) Note. A food composition where the decolorizing agent
is in a reacted state, e.g., a bleached food.
SEE OR SEARCH THIS CLASS, SUBCLASS:
253 for processes involving bleaching.
Subclass:
540
This subclass is indented under subclass 531. Products
involving a food composition or additive therefor containing
a named dye or pigment.
(1) Note. A food composition containing two or more
additives which will react or later react with each other to
form a dye or pigment is proper in this subclass.
SEE OR SEARCH THIS CLASS, SUBCLASS:
250 for process of dyeing or pigmenting food material.
652 for additives for meat products which react with meat
pigments to give desired colored results.
Subclass:
541
This subclass is indented under subclass 531. Subject matter
involving the association of a food with a compound or
composition which preserves or protects the food against
deterioration due to the presence of air or oxygen.
(1) Note. Placement of a patent herein requires (1) A claim
which recites the added material to be an antioxidant or that
the food material is subject to oxidation, or (2) disclosure
that the added material functions as an antioxidant.
(2) Note. A synergist or potentiator for an antioxidant is
considered to be an active ingredient for this subclass.
SEE OR SEARCH CLASS:
252, Compositions, 397, for compositions specialized and
designed for use as antioxidants.
554, Organic Compounds, for the subject matter of that class
in association with a preservative, particularly 2, for a fat
or oil with a preservative.
585, Chemistry of Hydrocarbon Compounds, 1 for a hydrocarbon
mixed with a preservative, e.g., an olefin polymerization
retarder, etc..
Subclass:
542
This subclass is indented under subclass 541. Subject matter
wherein the antioxidant active material or at least one of a
mixture of active antioxidant is a plant or animal material
of undetermined chemical structure.
Subclass:
543
This subclass is indented under subclass 542. Subject matter
wherein the material is derived from edible grain of the
gramineous plants.
Subclass:
544
This subclass is indented under subclass 541. Subject matter
wherein the antioxidant or at least one of a mixture of
active antioxidants is an organic chemical compound of known
chemical structure.
Subclass:
545
This subclass is indented under subclass 544. Subject matter
wherein the active antioxidant compound contains a ring
structure which is solely composed of carbon atoms and at
least one atom of sulfur, nitrogen, oxygen, selenium, or
tellurium and the salts thereof.
Subclass:
546
This subclass is indented under subclass 544. Subject matter
which contains as an active antioxidant a known organic
compound which is solely composed of the atoms of carbon,
hydrogen, and oxygen.
Subclass:
547
This subclass is indented under subclass 544. Subject matter
wherein the organic antioxidant contains at least one
phosphorus or sulfur atom.
Subclass:
548
This subclass is indented under subclass 531. Subject
matter, involving compositions which do not have carbohydrate
base and add a sweet taste to the food material or a food
material containing same.
(1) Note. Noncarbohydrate sweeteners and mixed with a
carbohydrate e.g., cyclamate with lactose, in proper subject
matter for this class.
SEE OR SEARCH THIS CLASS, SUBCLASS:
658 for a sweetener involving a sugar or carbohydrate
containing material.
SEE OR SEARCH CLASS:
127, Sugar, Starch, and Carbohydrates, subclasses 29-23, for
sweetening compositions composed solely of sugars or
carbohydrates.
Subclass:
549
This subclass is indented under subclass 531. Subject matter
wherein the basic ingredient is amylum (i.e., a carbohydrate
made from plant cells, seeds, tubers and other plants e.g.,
rice, corn, wheat, potatoes, and many vegetables) and in the
form of a pourable mixture, a soft pasty mass, a finished
baked product or any variations of any of the named forms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
496 for other processes of treating or preparing a
farinaceous dough, batter, or pastry product, e.g., pie,
etc..
Subclass:
550
This subclass is indented under subclass 549. Subject matter
wherein the base material is derived from material other than
edible grain form gramineous plants.
Subclass:
551
This subclass is indented under subclass 549. Subject matter
containing chemical agents which under conditions of use will
produce a gas.
Subclass:
552
This subclass is indented under subclass 551. Subject matter
wherein the product produced at some stage of its manufacture
was or capable of being in a pourable form.
Subclass:
553
This subclass is indented under subclass 552. Subject matter
wherein the batter product contains fats or oils of the fatty
acid type, e.g., lard, etc..
(1) Note. The recitation of a "shortening", absent a
specific statement to the contrary, will be regarded to be a
triglycerdic material.
Subclass:
554
This subclass is indented under subclass 553. Subject matter
wherein the product mixture is substantially free of
moisture.
Subclass:
555
This subclass is indented under subclass 549. Subject matter
wherein the product mixture is substantially free of
moisture.
Subclass:
556
This subclass is indented under subclass 549. Subject matter
made of paste of the pie crust type, etc..
Subclass:
557
This subclass is indented under subclass 549. Subject matter
involving nonready to eat starch containing dough paste
products which are put in a consumable form by cooking in a
aqueous medium etc..
Subclass:
558
This subclass is indented under subclass 549. Subject matter
containing egg material usually from domesticated fowl.
Subclass:
559
This subclass is indented under subclass 549. Subject matter
which is in an expanded state.
Subclass:
560
This subclass is indented under subclass 549. Subject matter
wherein the product is in the form of a flake, chip,
filament, sheet or pellet.
Subclass:
561
This subclass is indented under subclass 531. Subject matter
involving a product in the form of a gaseous mixture or gas
generating agent.
SEE OR SEARCH THIS CLASS, SUBCLASS:
61 for dormant or active fermenting compositions which
liberate a gas as the result of a fermentation reaction.
Subclass:
562
This subclass is indented under subclass 561. Subject matter
consisting of materials having reactant components which
contacted with water or other liquid react to form a gas.
Subclass:
563
This subclass is indented under subclass 562. Subject matter
wherein at least one component contains a phosphorus atom.
Subclass:
564
This subclass is indented under subclass 531. Subject matter
involving liquid compositions which are gasified or are to be
gasified with air or any other gas so as to form a foam.
(1) Note. A true foam is a two-phase system composed of gas
or vapor as the dispersed phase and a liquid as the
continuous phase. For purposes of this subclass the
noncontinuous phase can also contain a solid in addition to
the gas.
(2) Note. Materials which are liquid at ambient temperature
but which attain a different physical state upon temperature
fluctuation are regarded as liquids for this subclass. An
example of this is ice cream which is a liquid at ambient
temperature.
(3) Note. Liquid compositions which are described as being
whippable, beatable, aeratable, fluffable, or which have
already been whipped, beaten, aerated, or fluffed are proper
herein. Included within this subclass are meringues,
souffles, chiffons and marshmallow.
(4) Note. To be classified herein there must be a specific
intent to have incorporated or to incorporate a gas into a
liquid to form a foam. Products made by mere mixing of a
liquid with air or any gas with no intent to incorporate a
gas therein but merely to homogenize the liquid or to treat
the liquid by contact with the gas are not proper for this
subclass, and have been classified below, on some other
basis.
(5) Note. A dry composition wherein water or lacteal fluid
or other aqueous fluid must be added so as to solubilize the
dry composition and thereby prepare a liquid which can exist
as the continuous phase of a foam is proper herein.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
565
This subclass is indented under subclass 564. Subject matter
involving products which are in a frozen state or which are
intended to be frozen.
(1) Note. Ice cream, per se, or ice cream mix is considered
proper herein even when the claim is devoid of stating
foaming or aerating.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
566
This subclass is indented under subclass 565. Subject matter
wherein the material contains a carboxylic acid ester other
than a triglyceridic, e.g., monogly cerides, polyglycerol
ester of fatty acids, etc.., and usually functioning as an
emulsifier.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
567
This subclass is indented under subclass 565. Subject matter
wherein the material contains a carbohydrate other than
sugar, e.g., starch, gum, etc.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
568
This subclass is indented under subclass 564. Subject matter
wherein the composition contains an ingredient derived from a
poultry or fowl egg.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
569
This subclass is indented under subclass 564. Subject matter
involving a beverage which has a desired foam
characteristic.
(1) Note. Most of the patents herein involve the
stabilization of the foam of an alcoholic beverage.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
570
This subclass is indented under subclass 564. Subject matter
involving a composition of a dairy cream or topping, e.g.,
dried emulsion, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
98 dried emulsions wherein a fat is encapsulated with a
solid material, e.g., milk solids, gelatin, carbohydrates,
etc.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
571
This subclass is indented under subclass 564. Subject matter
wherein the material is a marshmallow or composition having a
light delicate texture usually achieved by adding a whipped
agent.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
572
This subclass is indented under subclass 564. Subject matter
which include cream filler, fondant, icing, and confections.
(1) Note. Cream fillers are generally a mixture of a
predominate amount of fat and sugar and may include milk,
nuts, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
660 for confection material which is not aerated or foamed.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 10 for foam colloid systems or agents for such
systems or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
573
This subclass is indented under subclass 531. Subject matter
involving gellable mixes and the resulting gel.
(1) Note. Compositions within the purview of the term "gel"
are puddings, custards, jams, jellies, and marmalades.
(2) Note. Classification in this subclass is on the base of
(1) a claim to a gelled or gellable product, or (2) a
teaching in the disclosure that the composition is a gellable
material. The gellable material, however, must be in a state
where only the gelling need occur or where an aqueous fluid,
such as fruit juice, a water solution of sugar or water per
se, must be added in order to form a gelled product.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 98 for colloid systems of continuous or
semicontinuous solid phase with discontinuous liquid phase
(gels, pastes, flocs, coagulates) or agents for such systems
or making or stabilizing such systems or agents, when
generically claimed or when there is no hierarchically
superior provision in the USPC for the specifically claimed
art.
Subclass:
574
This subclass is indented under subclass 573. Subject matter
wherein the gel is or contains meat, meat extract or a meat
analog, i.e., simulated.
SEE OR SEARCH THIS CLASS, SUBCLASS:
802 for cross-reference art collection of simulated animal
flesh.
Subclass:
575
This subclass is indented under subclass 573. Subject matter
originating from any of the plants (e.g., algin, irish moss,
carrageenan, agar, etc., and derivatives thereof, which grow
in water, e.g., sea, ocean, etc..
Subclass:
576
This subclass is indented under subclass 573. Subject matter
wherein the gellable ingredient is gelatin or a derivative
thereof.
Subclass:
577
This subclass is indented under subclass 573. Subject matter
wherein the gellable ingredient is pectin or derivative
thereof.
(1) Note. Subject matter containing a natural fruit gel or
a gel containing natural fruit is proper subject matter for
this subclass.
Subclass:
578
This subclass is indented under subclass 573. Subject matter
wherein the gelling agent is a starch or a derivative
thereof.
Subclass:
579
This subclass is indented under subclass 578. Subject matter
wherein the composition is a pudding.
Subclass:
580
This subclass is indented under subclass 531. Subject matter
wherein the basic ingredient is milk in any of its forms
other than butter substitute in an emulsion form.
(1) Note. Lactose and casein are regarded as lacteal
material in the absence of any disclosure to the contrary.
SEE OR SEARCH THIS CLASS, SUBCLASS:
603 for butter substitute in the emulsion form.
Subclass:
581
This subclass is indented under subclass 580. Subject matter
involving butter made from a lacteal source.
Subclass:
582
This subclass is indented under subclass 580. Subject matter
wherein the lacteal derived material is a cheese in any of
its forms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
36 for the preparation or treatment of cheese products
involving fermentation.
Subclass:
583
This subclass is indented under subclass 580. Subject matter
wherein the lacteal derived material is in the form of
usually fluid fractions, i.e., buttermilk, yogurt,
sour-cream, whey, etc.. However, they may be in a semisolid
state or dry.
Subclass:
584
This subclass is indented under subclass 580. Subject matter
wherein the lacteal material contains (1) a preparation of
the seeds of cocoa in any of its forms or (2) a taste
imparting agent and is intended to be used for drinking
purposes.
Subclass:
585
This subclass is indented under subclass 580. Subject matter
wherein the lacteal material contains a fat triglyceridic fat
or oil other than that derived from an lacteal source.
Subclass:
586
This subclass is indented under subclass 580. Subject matter
wherein the lacteal material is in the form of cream or
butterfat.
Subclass:
587
This subclass is indented under subclass 580. Subject matter
involving milk which has a substantial amount of water
removed therefrom, but is still in a liquid form.
Subclass:
588
This subclass is indented under subclass 580. Subject matter
wherein the lacteal product is milk in dry powdered form.
Subclass:
589
This subclass is indented under subclass 531. Subject matter
wherein the product is (1) usually a liquid (or intended to
be liquid) food made from protein or vegetable stock along
with other ingredients by boiling, (2) a usually liquid or
soft material eaten as a relish or appetizing accompaniment
to food, (3) the fat and juices that drip from meat and
usually thickened, and (4) the starting material for a food.
Subclass:
590
This subclass is indented under subclass 531. Subject matter
involving liquid intended to be drunk or a concentrate which
upon the addition of an aqueous material forms a liquid
intended to be drunk.
(1) Note. The materials generally herein are those that are
prepared by the addition of a fluid such as water which
either dissolves a solid or dilutes a liquid. An exception
to this is coffee or tea or other beverage material wherein
the steeped product is not completely dissolved so that a
solid residue is remains.
SEE OR SEARCH THIS CLASS, SUBCLASS:
569 for beverages which form a foam.
580 for lacteal containing beverages.
Subclass:
591
This subclass is indented under subclass 590. Subject matter
wherein the product is substantially free of moisture and
will produce effervescence when it is contacted with an
aqueous liquid.
Subclass:
592
This subclass is indented under subclass 590. Subject matter
wherein the product contains ethyl alcohol.
Subclass:
593
This subclass is indented under subclass 590. Subject matter
wherein the beverage material contains a preparation derived
from of the seeds of cocoa in any of its form.
Subclass:
594
This subclass is indented under subclass 590. Subject matter
wherein the beverage or beverage concentrate is made from the
seeds of the coffee plant or a material which imitates the
same.
Subclass:
595
This subclass is indented under subclass 594. Subject matter
wherein the coffee is (1) whole or ground form or (2) has a
additive combined therewith.
SEE OR SEARCH THIS CLASS, SUBCLASS:
427 and 432+, for extractive treatment of coffee.
Subclass:
596
This subclass is indented under subclass 594. Subject matter
wherein the beverage material is similar to in one or more
characteristics and is used in place of coffee.
Subclass:
597
This subclass is indented under subclass 590. Subject matter
wherein the beverage or beverage concentrate is made from the
leaves of the shrub Thea sinensis or a material which is
similar to the same in one or more characteristics.
Subclass:
598
This subclass is indented under subclass 590. Subject matter
wherein the beverage material is derived from seed, bean, or
nut material, e.g., soybean milk.
Subclass:
599
This subclass is indented under subclass 590. Subject matter
wherein the beverage material is the juice from a fruit or
vegetable source.
(1) Note. Flavored beverages e.g., lemonade, fruit drink,
etc.. are not proper subject matter for this subclass.
Subclass:
600
This subclass is indented under subclass 531. Subject matter
wherein the material or material derived therefrom is made
from the plant of the genus humulus. Also included is the
hopping of wort.
Subclass:
601
This subclass is indented under subclass 531. Subject matter
wherein the basic ingredient is an isolated fatty acid
triester glycerol.
(1) Note. A fat or oil unqualified as to chemical
constitution is considered proper subject matter for this and
indented subclasses.
SEE OR SEARCH THIS CLASS, SUBCLASS:
651 for essential oil compositions used as flavors.
SEE OR SEARCH CLASS:
260, Chemistry of Carbon Compounds, appropriate subclasses
for glyceridic fat or oil derived from a single source even
if claimed as having a food utility.
Subclass:
602
This subclass is indented under subclass 601. Subject matter
wherein the composition exists in at least two phases one of
which is a water containing phase and the other is fat or oil
phase or combinations thereof.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 53 for colloid systems of aqueous continuous
phase with discontinuous phase primarily organic liquid or
agents for such systems or making or stabilizing such systems
or agents, when generically claimed or when there is no
hierarchically superior provision in the USPC for the
specifically claimed art.
Subclass:
603
This subclass is indented under subclass 602. Subject matter
wherein the emulsion simulates one or more characteristics of
butter.
SEE OR SEARCH THIS CLASS, SUBCLASS:
663 for nonadditive treatment of preparing a butter
substitute.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 53 for colloid systems of aqueous continuous
phase with discontinuous phase primarily organic liquid or
agents for such systems or making or stabilizing such systems
or agents, when generically claimed or when there is no
hierarchically superior provision in the USPC for the
specifically claimed art.
Subclass:
604
This subclass is indented under subclass 603. Subject matter
wherein the formulation includes an organic ester compound
other than a fat or oil, i.e., triglycerdic ester with a
fatty acid.
(1) Note. Included herein are organophosphatides such as
lecithin.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 53 for colloid systems of aqueous continuous
phase with discontinuous phase primarily organic liquid or
agents for such systems or making or stabilizing such systems
or agents, when generically claimed or when there is no
hierarchically superior provision in the USPC for the
specifically claimed art.
Subclass:
605
This subclass is indented under subclass 602. Subject matter
contain material derived from the egg of domesticated fowl.
SEE OR SEARCH CLASS:
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 53 for colloid systems of aqueous continuous
phase with discontinuous phase primarily organic liquid or
agents for such systems or making or stabilizing such systems
or agents, when generically claimed or when there is no
hierarchically superior provision in the USPC for the
specifically claimed art.
Subclass:
606
This subclass is indented under subclass 601. Subject matter
which is formulated to be in a flowable, e.g., pumpable,
condition utilizing a triglycerdic portion which is solid at
room temperature.
SEE OR SEARCH THIS CLASS, SUBCLASS:
612 for liquid shortening containing a carboxylic ester
other than a fat or oil.
Subclass:
607
This subclass is indented under subclass 601. Subject matter
wherein two or more different fats or oils having no other
additives are formulated into a composition.
Subclass:
608
This subclass is indented under subclass 601. Subject matter
wherein the animal derived fat or oil is the sole
triglyceride(s).
Subclass:
609
This subclass is indented under subclass 601. Subject matter
involving fats and oils which are in (1) ground, comminuted
or powdered form or (2) the fat or oil is formulated to
function to diminish adhesion of a food material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
98 for encapsulated shortening product.
570 for dried topping mixes.
Subclass:
610
This subclass is indented under subclass 701. Subject matter
wherein a preservative e.g., crystallization inhibitor,
etc.., is ingredient in the fat or oil.
SEE OR SEARCH THIS CLASS, SUBCLASS:
321 for processes of preserving fats and oils by contacting
with a chemical additive other than anti-oxygen type.
541 for other preservatives for fats and oils.
Subclass:
611
This subclass is indented under subclass 601. Subject matter
wherein the formulation includes an organic ester compound
other than a fat or oil, i.e., a triglyceridic ester with
fatty acids.
Subclass:
612
This subclass is indented under subclass 611. Subject matter
wherein the composition is flowable at room temperature.
Subclass:
613
This subclass is indented under subclass 601. Subject matter
wherein the fat or oil is formulated with a sugar or flavor
or a lacteal material or an egg material.
Subclass:
614
This subclass is indented under subclass 531. Subject matter
wherein the basic ingredient of the product consists of eggs,
from a domesticated fowl.
Subclass:
615
This subclass is indented under subclass 531. Subject matter
wherein the basic ingredient is derived from plant material
in any of its forms.
SEE OR SEARCH THIS CLASS, SUBCLASS:
655 for extracts including those of plants.
Subclass:
616
This subclass is indented under subclass 615. Subject matter
wherein the plant material is derived from the genus citrus.
Subclass:
617
This subclass is indented under subclass 615. Subject matter
wherein the plant material is derived from the meat of seed
from the coconut palm tree.
Subclass:
618
This subclass is indented under subclass 615. Subject matter
wherein the basic ingredient is made from edible grain from
gramineous plants.
Subclass:
619
This subclass is indented under subclass 618. Subject matter
wherein the cereal material is designed to be eaten as or
with a breakfast type meal.
Subclass:
620
This subclass is indented under subclass 619. Subject matter
wherein the cereal material requires little or no preparation
for eating and does not require a cooking step.
Subclass:
621
This subclass is indented under subclass 620. Subject matter
wherein the product is in the form of a flake or is in an
expanded state.
Subclass:
622
This subclass is indented under subclass 618. Subject matter
wherein the cereal material is comminuted and is in powdery
form, e.g., meal, flour, bran, farina, grits, groats, etc..
Subclass:
623
This subclass is indented under subclass 618. Subject matter
involving a feed formula for animals other than man.
Subclass:
624
This subclass is indented under subclass 623. Subject matter
wherein the feed is derived from a distiller's or brewer's
residue.
Subclass:
625
This subclass is indented under subclass 618. Subject matter
wherein the material is either flaked or in an expanded
state.
Subclass:
626
This subclass is indented under subclass 618. Subject matter
involving the treatment of the material with either an acid
or base.
Subclass:
627
This subclass is indented under subclass 618. Subject matter
drawn to products which are prepared from a single source and
does not contain extraneous material from any other source.
(1) Note. The product may be in a modified form as by
chemical reaction or selective type treatment. The sole
requirement herein is that no additional material has been
added to affect or modify the natural constituents. Excluded
as being an additional material is air, CO[subscrpt]2[end
subscrpt] in any of its forms, the inert gases, water in any
of its forms, or mixtures of any of the above.
Subclass:
628
This subclass is indented under subclass 615. Subject matter
directed to vegetable material in a cream form, e.g., creamed
style corn, etc..
Subclass:
629
This subclass is indented under subclass 615. Subject matter
wherein the plant material is derived from the edible seeds
of various leguminous plants or the edible kernel or meat of
seeds usually enclosed in a woody or leathery shell.
Subclass:
630
This subclass is indented under subclass 629. Subject matter
involving a feed formulated for an animal other than man.
Subclass:
631
This subclass is indented under subclass 629. Subject matter
involving a preparation from the seeds of cocoa in any of its
forms.
Subclass:
632
This subclass is indented under subclass 629. Subject matter
involving the edible kernel or meat from a woody or leathery
shell. Although a legume because of its name peanut is
included herein.
SEE OR SEARCH THIS CLASS, SUBCLASS:
634 for plant material consisting of legumes.
Subclass:
633
This subclass is indented under subclass 632. Subject matter
wherein the nut material is disrupted and spreadable.
Subclass:
634
This subclass is indented under subclass 629. Subject matter
involving the pod or seed from the family leguminusae, e.g.,
soybeans, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
632 for peanut material.
Subclass:
635
This subclass is indented under subclass 615. Subject matter
directed to feed for animals other than man.
Subclass:
636
This subclass is indented under subclass 635. Subject matter
wherein the feed is derived from grass material or straw.
Subclass:
637
This subclass is indented under subclass 615. Subject matter
involving material derived from an edible tuber, i.e., white
potato, sweet potato and yam.
Subclass:
638
This subclass is indented under subclass 615. Subject matter
involving material used primarily to flavor or relish a
food.
Subclass:
639
This subclass is indented under subclass 615. Subject matter
wherein sugar in any of its forms is added to the material.
Subclass:
640
This subclass is indented under subclass 615. Subject matter
which is substantially free of moisture.
(1) Note. Included herein are the commonly identified dried
foods, e.g., raisins, dried fruit, etc..
Subclass:
641
This subclass is indented under subclass 531. Subject matter
wherein the material is derived from animals.
SEE OR SEARCH THIS CLASS, SUBCLASS:
655 for extract and 657 for protein made from animal
material.
Subclass:
642
This subclass is indented under subclass 641. Subject matter
wherein a covering is placed over the meat to effect some
treatment other than packaging.
Subclass:
643
This subclass is indented under subclass 641. Subject matter
wherein the material is derived from aquatic animals.
Subclass:
644
This subclass is indented under subclass 641. Subject matter
wherein the material is derived from domestic fowl.
Subclass:
645
This subclass is indented under subclass 641. Subject matter
wherein the material is derived from a single animal specie.
Subclass:
646
This subclass is indented under subclass 641. Subject matter
wherein the material is reduced to small particles.
Subclass:
647
This subclass is indented under subclass 641. Subject matter
wherein the material contains blood.
Subclass:
648
This subclass is indented under subclass 531. Subject matter
which involves products which are normally added to a food to
fortify the food or to impart thereto a desired effect in
maintaining, sustaining, or increasing the normal well-being
of an animal or human.
SEE OR SEARCH THIS CLASS, SUBCLASS:
72 for a food containing vitamins or derivatives thereof for
fortification.
74 for a food containing plural inorganic minerals or
elements for fortification.
Subclass:
649
This subclass is indented under subclass 648. Subject matter
directed to table salt type material or material used in
place thereof.
Subclass:
650
This subclass is indented under subclass 531. Subject matter
involving a composition in dry or liquid form adapted to be
used as a seasoning, flavoring, acidulant, condiment or
flavor enhancer.
SEE OR SEARCH THIS CLASS, SUBCLASS:
533 for reaction flavors.
534 for flavor improvers of known organic constitutions and
note exclusion thereunder.
649 for salt and salt substitutes.
SEE OR SEARCH CLASS:
512, Perfume Compositions, subclasses 1-27 for perfume
compositions.
532, through 570, Organic Compounds, series of classes, for
organic compounds which may function as flavoring agents.
However, plant extracts and essential oils which historically
have been used for flavoring are not provided for in the
Series, even when derived from a single source, but are
classified in this Class, i.e., 426.
Subclass:
651
This subclass is indented under subclass 650. Subject matter
involving an oleoresin or essential oil.
(1) Note. This subclass provides for essential oils which
are claimed, disclosed or which historically have been used
as flavoring agents, even when they have been derived from a
single source. For example, citrus oils are classified here
rather than in the 532-570 Series of Classes even though the
patent does not disclose their use as a flavoring agent.
Subclass:
652
This subclass is indented under subclass 531. Subject matter
specific to a product used as an additive for meat, poultry,
or seafood.
Subclass:
653
This subclass is indented under subclass 531. Subject matter
specific to products intended to be used in a batter, dough
or baked goods.
Subclass:
654
This subclass is indented under subclass 531. Subject matter
involving a material which functions as a stabilizer,
preservative or emulisifier other than organo-phosphatides.
SEE OR SEARCH THIS CLASS, SUBCLASS:
321 for use of biocidal and other preservative agent.
532 for products containing a biocide or biostal.
541 for antioxidant compositions and use thereof.
610 for fats and oils having defined preservative other than
antioxidant.
662 for organophosphatides.
SEE OR SEARCH CLASS:
424, Drug, Bio-Affecting and Body Compositions, appropriate
subclasses for biocidal compositions.
516, Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or
Inhibiting, 9 for continuous liquid phase colloid systems
(e.g., foams, emulsions, suspensions, dispersions) or agents
for such systems (e.g., emulsifiers) or making or stabilizing
such systems or agents, when generically claimed or when
there is no hierarchically superior provision in the USPC for
the specifically claimed art.
Subclass:
655
This subclass is indented under subclass 531. Subject matter
involving a material which has been separated from plant or
animal matter by distillation, treatment with solvents,
etc.., and is other than a protein, carbohydrate or
organophosphatide.
SEE OR SEARCH THIS CLASS, SUBCLASS:
425 for a nonadditive process of extracting.
Subclass:
656
This subclass is indented under subclass 531. Subject matter
directed to food material containing an isolated or separated
protein or a peptide an amino acid.
(1) Note. Hydrolized proteins are proper subject matter for
this subclass.
Subclass:
657
This subclass is indented under subclass 656. Subject matter
wherein the source of the material is animal of all kinds.
Subclass:
658
This subclass is indented under subclass 531. Subject matter
wherein the product contains carbohydrate or a derivative of
the same.
SEE OR SEARCH CLASS:
127, Sugar, Starch, and Carbohydrates, for carbohydrates of
that class and for mixtures composed solely carbohydrates of
that class, e.g., sugars, even for food purposes.
536, Organic Compounds, 1.11, for a carbohydrate prepared by
a synthesis other than hydrolytic conversion of a
carbohydrate.
Subclass:
659
This subclass is indented under subclass 658. Subject matter
wherein the carbohydrate usually is sugar and is used for
toppings, candy, etc..
Subclass:
660
This subclass is indented under subclass 658. Subject matter
wherein the carbohydrate is in the form of a confection,
e.g., sweet material candy, etc..
SEE OR SEARCH THIS CLASS, SUBCLASS:
564 for confection of the foam type.
573 for confections of the gel type.
659 for candy in form of a fudge.
Subclass:
661
This subclass is indented under subclass 658. Subject matter
wherein the carbohydrate is in the form of a starch.
Subclass:
662
This subclass is indented under subclass 531. Subject matter
wherein the product contains a phosphorous atom in its
organic chemical makeup, e.g., lecithin, cephalin, etc..
Subclass:
663
This subclass is indented under the class definition.
Subject matter for making or performing nonaddition treatment
of butter or the substitute therefor.
SEE OR SEARCH THIS CLASS, SUBCLASS:
581 for butter products and methods for preparing butter
compositions involving additives.
603 for butter substitutes and process of preparing same.
Subclass:
664
This subclass is indented under subclass 663. Subject
matter, wherein the product treated is lacteal butter.
Subclass:
665
This subclass is indented under the class definition.
Process of preparing or treating subject matter of this
class.
CROSS-REFERENCE ART COLLECTIONS
The following subclasses are collections of published
disclosure pertaining to various aspects of the food art
which aspects do not form an appropriate base for subclass
classification in the classification schedule. Disclosures
are placed herein for value as a search aid and in no
instance do they represent the entire extent of the prior
art.
Subclass:
800
Food products which are specifically designed for elderly or
aged persons.
Subclass:
801
Food products which are specifically designed for infants or
persons of young age.
Subclass:
802
Food products which simulate animal flesh.
SEE OR SEARCH THIS CLASS, SUBCLASS:
104 for a three-dimensional product which simulates animal
flesh.
Subclass:
803
Food products which simulate a fruit or vegetable.
SEE OR SEARCH THIS CLASS, SUBCLASS:
104 for a three-dimensional product which simulates a fruit
or vegetable.
Subclass:
804
Food products which are specifically designed (1) to have a
low caloric intake, (2) which are low in sodium intake, or
(3) which are prepared so to preclude an allergic reaction by
a living body upon oral ingestion.
Subclass:
805
Food products which are specifically designed for household
pets, i.e., dogs, cats, birds, or fish.
Subclass:
806
Food products which contain a salt or mineral substitute.
SEE OR SEARCH THIS CLASS, SUBCLASS:
74 for a food containing two or more minerals or elements
for fortification.
218 for a nutritional or dietetic supplement.
Subclass:
807
Food products which are specifically designed to feed a fowl
or ruminant.
Subclass:
808
Food products which contain a starch as a primary ingredient
and which are known as a "snack type food".
Subclass:
809
Food processes which include steps of harvesting, planting,
cultivating, growing or other agricultural or other
treatments which are not normally considered as food
processing or perfecting operations proper for this class.
Subclass:
810
Food products which are usually designed to be consumed in
small quantities and which contain for their small volume or
mass more than the expected amounts of either vitamins,
minerals, or high caloric ingredients.
Subclass:
811
Processes in preparing a food which involve materials which
facilitate the release of food product either from another
food or from an inedible material.
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
Last Modified: 6 October 2000