CLASS 426, FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS |
1 | BAIT, ATTRACTANT, OR PROCESS OF PREPARATION |
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.
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2 | TREATMENT OF LIVE ANIMAL |
This subclass is indented under the class definition. Processes involving the overt treatment of a live animal.
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3 | NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION |
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.
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4 | . Low-adhesive type |
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.
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5 | . Packaged, structurally defined, or coated |
This subclass is indented under subclass 3. Subject matter which is either packaged or which possesses
a structural or identifiable shape retaining form.
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6 | . Containing addition type polymer |
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. | |
7 | FERMENTATION PROCESSES |
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.
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8 | . In package |
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.
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9 | . In presence of biocide or biostat |
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. | |
10 | . With glucose oxidase |
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.
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11 | . Alcoholic beverage production or treatment to result in alcoholic beverage |
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.
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12 | .. Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation |
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.
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13 | .. Multiple different fermentations |
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.
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14 | .. Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate |
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.
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15 | .. Of fruit or fruit material |
This subclass is indented under subclass 11. Processes wherein the substrate to be fermented is a fruit
or fruit derived material.
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16 | .. Of malt wort |
This subclass is indented under subclass 11. Processes involving the use of malt wort as the substrate.
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17 | . Preparation of vinegar |
This subclass is indented under subclass 7. Process involving the fermentative production of vinegar.
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18 | . Of farinaceous cereal or cereal material |
This subclass is indented under subclass 7. Processes wherein the substrate contains some tissue derived
from a farinaceous cereal or cereal product.
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19 | .. Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive |
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.
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20 | ... Including additional enzyme, enzyme producing material, or microorganism |
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. | |
21 | ... Including plant tissue other than wheat derived |
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. | |
22 | ... Peroxide |
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. | |
23 | ... Amino acid, separated peptide linkage or derivative |
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.
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24 | ... Carboxyl containing ester other than triglyceridic |
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.
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25 | ... Carboxylic acid or salt thereof, e.g., vinegar, etc. |
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.
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26 | ... Inorganic compound containing other than NaCl |
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.
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27 | .. Treating a hydrated wheat flour system containing Saccharomyces cerevesiae |
This subclass is indented under subclass 18. Processes involving the nonadditive treatment of a hydrated
flour system.
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28 | .. Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme |
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.
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29 | ... Preparation of beverage, beverage mash, or beverage wort |
This subclass is indented under subclass 28. Processes wherein the resulting fermented product is a beverage,
per se, a beverage mash, or beverage wort.
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30 | .... Movement of fermenting substrate through successive fermenting zones |
This subclass is indented under subclass 29. Processes involving the fermentation of a substrate in two
or more prescribed zones.
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31 | .. Of bran, husk, or by-product, e.g., distillers residue, etc. |
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. | |
32 | . Egg white per se, gelatin, collagen or blood |
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.
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33 | . Isolated triglyceride other than milk derived |
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.
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34 | . Of milk or milk product |
This subclass is indented under subclass 7. Processes wherein the substrate fermented is milk or a lacteal derived source. | |
35 | .. With lipase |
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.
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36 | .. Preparation or treatment of cheese curd or cheese |
This subclass is indented under subclass 34. Processes involving the preparation or treatment of a cheese
curd, or cheese.
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37 | ... With fungi or yeast |
This subclass is indented under subclass 36. Processes involving a bio-chemical change initiated by a live yeast or fungi. | |
38 | ... Treatment of curd with ferment material |
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.
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39 | ... Including addition of acid or acidic material |
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. | |
40 | ... Including addition to, or treatment of milk prior to fermentation |
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.
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41 | .. Treatment of whey |
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. | |
42 | .. Including addition of enzyme, enzyme producing material, or microorganism |
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. | |
43 | ... Including addition of bacterial culture |
This subclass is indented under subclass 42. Processes wherein the added active micro-organism is a bacteria culture. | |
44 | . Of isolated seed, bean or nut, or material derived therefrom |
This subclass is indented under subclass 7. Processes involving the fermentation of a noncereal seed,
bean or nut, or of a material derived therefrom.
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45 | .. Coffee or cocoa, e.g., coffee extract, etc. |
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. | |
46 | .. Legume |
This subclass is indented under subclass 44. Processes wherein the substrate is a legume or is derived therefrom, e.g., isolated soy protein, etc.. | |
47 | . Of whole egg or yolk |
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.
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48 | . Of isolated carbohydrate |
This subclass is indented under subclass 7. Processes involving the fermentation of an isolated or separated
carbohydrate material.
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49 | . Of plant or plant derived material |
This subclass is indented under subclass 7. Processes wherein the material subjected to a fermentation process is a plant or plant derived material. | |
50 | .. With pectase enzyme |
This subclass is indented under subclass 49. Processes wherein the fermentation is effected by a pectolytic
enzyme, e.g., pectase, pectinase, etc.
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51 | .. Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea |
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.
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52 | .. With added enzyme material or microorganism |
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.
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53 | ... Animal feed |
This subclass is indented under subclass 52. Subject matter wherein the food produced is specifically designed to feed animals other than human. | |
54 | .. Preparation of animal feed |
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. | |
55 | . Material is mammal or fowl derived |
This subclass is indented under subclass 7. Processes where the substrate involved in the fermentation
process is derived from a mammal or fowl.
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56 | .. With added enzyme, or added enzyme producing material or microorganism |
This subclass is indented under subclass 55. Processes where fermentation is effected by an added enzyme,
enzyme producing material, or micro-organism.
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57 | ... Treatment or preparation of casing |
This subclass is indented under subclass 56. Processes wherein the substrate treated is an animal derived
casing.
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58 | ... Injection or pressure treatment |
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.
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59 | ... Material is comminuted, ground, or in finely divided form |
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. | |
60 | . Of or with yeast or mold |
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.
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61 | DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF |
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.
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62 | . Yeast containing |
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.
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63 | . Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc. |
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.
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64 | . Malt, malt extract, or diastatic enzyme |
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.
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66 | POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME |
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.
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67 | . Having incorporated gas |
This subclass is indented under subclass 66. Subject matter wherein the potable water is in admixture
with a gas, e.g., carbon dioxide, etc.
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68 | ICE COATING AND COATED PRODUCT |
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.
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69 | CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION |
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.
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71 | PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM |
This subclass is indented under the class definition. Subject matter formulated to aid the microflora in the intestinal
tract of a human or animal.
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72 | PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION |
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.
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73 | . Vitamin is A or D |
This subclass is indented under subclass 72. Subject matter wherein the vitamin is vitamin A and/or vitamin D or derivatives thereof. | |
74 | PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION |
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.
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75 | PRODUCT HAVING SAFETY FEATURE IN USE |
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.
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76 | FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION |
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.
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77 | FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE |
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.
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78 | . Having diverse soluble or dispersible material |
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.
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79 | . Multiple compartment |
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.
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80 | . Having flow compeller means, e.g., compressor, etc. |
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. | |
81 | . Tapered gathered closure |
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.
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82 | . Having defined support or handle means |
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.
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83 | .. Nonrigid tethered type |
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.
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84 | . Chemically defined infusor material |
This subclass is indented under subclass 77. Subject matter wherein parts of the infusor material are
defined in chemical terms.
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85 | PRODUCT WITH DRINKING TUBE |
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).
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86 | CUP HAVING SOLUBLE CHARGE THEREIN |
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. | |
87 | PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC. |
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.
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88 | . Temperature responsive |
This subclass is indented under subclass 87. Subject matter which includes positive means which indicates
a condition by virtue of a change in temperature.
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89 | SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL |
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.
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90 | . Having inedible feature |
This subclass is indented under subclass 89. Subject matter having a feature that is nonedible.
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91 | .. Stick feature |
This subclass is indented under subclass 90. Subject matter wherein the inedible feature is a stick.
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92 | . Animal meat derived component |
This subclass is indented under subclass 89. Subject matter wherein one component of the product contains animal matter. | |
93 | . Isolated whole seed, bean or nut, or material derived therefrom |
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.
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94 | .. Dough or batter type |
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.
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95 | ... Containing frozen material |
This subclass is indented under subclass 94. Subject matter wherein the product contains a frozen material. | |
96 | . Dry flake, dry granular, or dry particulate material |
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. | |
97 | .. Having mineral or inorganic substrate |
This subclass is indented under subclass 96. Subject matter wherein the base material is either mineral or inorganic. | |
98 | .. Encapsulated, or coated triglyceridic material |
This subclass is indented under subclass 96. Subject matter wherein a triglyceridic material is either
coated or encapsulated.
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99 | .. Triglyceridic material film former |
This subclass is indented under subclass 96. Subject matter wherein a triglyceridic material forms a thin skin or coating over the product. | |
100 | . Frozen material |
This subclass is indented under subclass 89. Subject matter wherein the product is in a frozen condition. | |
101 | .. Ice cream type |
This subclass is indented under subclass 100. Subject matter wherein the product is ice cream or a similar type product. | |
102 | . Readily identifiable fruit or vegetable derived |
This subclass is indented under subclass 89. Subject matter wherein a component which is easily recognizable is made from either fruit or vegetable matter. | |
103 | . Sugar or carbohydrate containing |
This subclass is indented under subclass 89. Subject matter wherein a component is a sugar or other carbohydrate. | |
104 | IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY |
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.
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105 | MEAT FILLED CASING, SAUSAGE TYPE |
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.
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106 | PACKAGED OR WRAPPED PRODUCT |
This subclass is indented under the class definition. Subject matter wherein an edible is encompassed, encased
or completely surrounded by nonedible packaging material.
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107 | . Having specific electrical or wave energy feature |
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.
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108 | . Multiple discrete packages containing same material |
This subclass is indented under subclass 106. Subject matter wherein the exterior package structure encloses
a multiplicity of discrete, same, packaged units.
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109 | . Having heat exchange material |
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.
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110 | . Having package attached support means |
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.
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111 | . Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion |
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.
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112 | . Having consumer oriented diverse utility |
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.
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113 | .. For cooking or heating food |
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.
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114 | ... Meal type |
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. | |
115 | .. For dispensing or serving |
This subclass is indented under subclass 112. Subject matter wherein the package structure has peculiar
means to serve or dispense foods.
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116 | ... Aerosol type |
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.
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117 | ... Baby bottle type |
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.
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118 | . Packaging structure cooperating with food generated gas |
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.
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119 | . Having nonedible spacer to segregate all units of multiunit food product |
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.
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120 | .. Diverse food |
This subclass is indented under subclass 119. Subject matter wherein the edible products are of a diverse nature. | |
121 | . Lapped multiplanar unit, i.e., shingled |
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. | |
122 | . Having destructive type opening along scored or perforated line |
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.
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123 | . Having destructive type opening utilizing tearing appendage |
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.
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124 | . Package containing separate noncoated or laminated interior inedible solid material |
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.
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125 | . Food is surface coated with peelable or strippable nonedible film former |
This subclass is indented under subclass 106. Subject matter wherein a food product is in integral contact
with a strippable nonedible membraneous covering.
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126 | . Three or more layered diverse packaging materials having at least one metal layer |
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.
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127 | . Three or more layered packaging materials |
This subclass is indented under subclass 106. Subject matter wherein the packaging material is composed
of three or more different layers.
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128 | . Packaged product is dough or batter or mix therefor |
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. | |
129 | . Packaged product is animal flesh |
This subclass is indented under subclass 106. Subject matter wherein the product packaged is an animal
derived flesh material.
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130 | . Packaged product is lacteal derived |
This subclass is indented under subclass 106. Subject matter wherein the product packaged contains a lacteal derived material. | |
131 | . Canned |
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. | |
132 | PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE |
This subclass is indented under subclass 70. Subject matter wherein an inedible feature is associated
with subject matter proper for this class.
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133 | . Having food preserving agent |
This subclass is indented under subclass 132. Subject matter wherein a preservative agent is incorporated with the nonedible feature. | |
134 | . Stick feature |
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.
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135 | . Feature is casing |
This subclass is indented under subclass 132. Subject matter wherein the nonedible is a casing or container
designed to be filled with an edible.
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138 | EDIBLE CASING OR CONTAINER |
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.
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139 | . For frozen material |
Subject matter under 138 wherein the container is adapted to receive and hold material that is frozen, e.g., ice cream cone, etc. | |
140 | . Animal derived |
This subclass is indented under subclass 138. Subject matter wherein the container is composed of animal
derived material, e.g., casing, etc..
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143 | PRODUCT HAVING OPEN-ENDED CAVITY |
This subclass is indented under the class definition. Subject matter wherein the edible contains an aperture or open ended cavity. | |
144 | PRODUCT IS GROOVED OR CORRUGATED |
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. | |
231 | MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS |
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.
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232 | . Involving packaged product or preparation thereof |
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.
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233 | . Preparing solid product in final form by heating |
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.
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234 | TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY |
This subclass is indented under the class definition. Processes which involve direct electrical or wave energy
treatment of a food package.
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235 | APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY |
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.
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236 | INVOLVING TREATMENT OF A GAS BY ELECTRICAL OR WAVE ENERGY AND SUBSEQUENT CONTACT OF SAID TREATED GAS WITH A FOOD MATERIAL |
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.
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237 | DIRECT APPLICATION OF ELECTRICAL OR WAVE ENERGY TO FOOD MATERIAL |
This subclass is indented under the class definition. Processes directed to applying electrical or wave energy
directly to a food material.
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238 | . Involving wave energy of the sonic or pulsating type |
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. | |
239 | . Movement of material by an applied electromotive force, e.g., electrodialysis, etc. |
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.
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240 | . Involving ionizing radiation, e.g., beta rays, X-rays, gamma rays, etc. |
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.
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241 | . Heating by electromagnetic wave |
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.
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242 | .. Product dry in final form |
This subclass is indented under subclass 241. Process wherein the final product is normally in the dried state. | |
243 | .. To cook |
This subclass is indented under subclass 241. Processes where electro-magnetic wave energy effects a cooking
operation, e.g., baking of food, etc.
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244 | . Involving dielectric heating or passage of electric current through food material |
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.
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245 | . Including step of shaping in mold to form final desired configuration |
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. | |
246 | .. Material treated is meat |
This subclass is indented under subclass 244. Processes wherein the food material treated is animal derived flesh. | |
247 | .. Material treated is fluent |
This subclass is indented under subclass 244. Processes wherein the food material treated is in fluent form, e.g., milk, juice, etc. | |
248 | . Treatment with ultraviolet or visible light |
This subclass is indented under subclass 237. Processes wherein the wave energy is either visible light
or ultraviolet light.
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249 | PREPARATION OF FROZEN OR SHAPED PRODUCT WHEREIN THE PRODUCT IS OF VARIOUS EXTERNAL COLORS, E.G., VARIEGATED, ETC. |
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.
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250 | ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER |
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.
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251 | . To whole nut or bean |
Processes under 250 wherein an unshelled nut or whole bean is treated with a coloring material. | |
252 | . To whole citrus fruit |
This subclass is indented under subclass 250. Inventions wherein a whole citrus fruit is exposed to a coloring material. | |
253 | REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC. |
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.
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254 | . With preliminary noncolor removal treatment with acid, base or salt |
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. | |
255 | . In plural steps with diverse color removers |
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. | |
256 | . Including pressure application or defined movement of material during color removal |
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. | |
257 | . By organic color remover |
This subclass is indented under subclass 253. Processes in which the color remover is an organic material. | |
258 | .. Peroxy organic compound |
This subclass is indented under subclass 257. Subject matter in which the organic agent is a peroxide, i.e., contains an O-O group. | |
259 | . By sulfur compound |
This subclass is indented under subclass 253. Processes in which the color remover contains a sulfur atom. | |
260 | . By nitrogen compound |
This subclass is indented under subclass 253. Processes in which the color remover contains a nitrogen atom. | |
261 | . By heavy metal compound or peroxide |
This subclass is indented under subclass 253. Subject matter in which the bleaching agent is a heavy metal
containing compound or a peroxide compound.
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262 | PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE |
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.
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263 | . Utilizing gaseous medium |
This subclass is indented under subclass 262. Processes wherein a gaseous medium is used. | |
264 | . Red heme, i.e., meat pigment |
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. | |
265 | .. Additive is organic compound |
This subclass is indented under subclass 264. Processes in which an organic compound is added to the heme-pigmented food. | |
266 | ... Including inorganic nitrogen compound |
This subclass is indented under subclass 265. Processes involving the use of an inorganic nitrogen compound,
e.g., potassium nitrate, sodium nitrite, etc.
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267 | . Additive containing calcium |
This subclass is indented under subclass 262. Processes in which a calcium compound is applied to a food material. | |
268 | . Additive is or contains organic compound of known structure |
This subclass is indented under subclass 262. Processes in which an organic additive of known chemical structure is added to the food material. | |
269 | .. Is or contains sulfur |
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. | |
270 | . Plant derived tissue containing other than potato |
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. | |
271 | INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL |
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.
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272 | ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT |
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.
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273 | COATING OF NONDRY FOOD OTHER THAN ANIMAL FLESH BY A BASE SUPPLIED CONSTITUENT |
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.
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274 | ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS |
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. | |
275 | . Dough is preform |
This subclass is indented under subclass 274. Subject matter wherein at least one of the preforms is made of dough. | |
276 | SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID |
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.
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277 | . Forming edible packaging material, e.g., casing, etc. |
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. | |
278 | NONTRANSITORY CHEMICAL ADDITION TO EDIBLE ANIMAL DERIVED PACKAGING MATERIAL |
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.
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279 | CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE |
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.
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280 | . Cavity formed by shape of inedible internal mold member |
This subclass is indented under subclass 279. Subject matter in which an inedible internal mold member is employed to form the cavity. | |
281 | INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE |
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.
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282 | FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL |
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.
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283 | . Dough type preform |
This subclass is indented under subclass 282. Processes wherein the edible preform is prepared from dough. | |
284 | . Preform is tubular |
This subclass is indented under subclass 282. Processes in which the edible preform is tubular. | |
285 | BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. |
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.
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286 | REMOVAL OF PESTICIDAL RESIDUE |
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.
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287 | INVOLVING REMOVAL OF EXTERIOR PORTION ONLY OF PLANT MATERIAL BY CHEMICAL ADDITION |
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.
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288 | . Material is nut or seed |
This subclass is indented under subclass 287. Processes wherein the outer covering is removed from a nut or seed. | |
289 | APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION |
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.
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290 | . Including subsequent liquefaction of particulate solid |
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. | |
291 | . Liquid surface coating subsequent to application of particulate solid |
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. | |
292 | . Sequentially applied particulate solid |
This subclass is indented under subclass 289. Processes in which edible particles are applied sequentially
to the solid food core.
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293 | . Including surface coating with liquid or plastic |
This subclass is indented under subclass 289. Processes in which the core surface is also coated with a fluent, e.g., liquid, plastic, etc. | |
294 | . Suspension of particulate solid in gaseous medium |
This subclass is indented under subclass 289. Processes in which the particles applied to the core are
suspended in a gaseous medium.
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295 | . Embedding, rolling or tumbling of particulate solid in core |
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. | |
296 | . Subsequent cooking |
This subclass is indented under subclass 289. Processes in which the composite of particles and core is
cooked.
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297 | COATING OR SPREADING PLASTIC ON AN EDIBLE PREFORM AND SUBSEQUENTLY SHAPING THE PREFORM |
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.
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298 | TREATING UNSHELLED EGG |
This subclass is indented under the class definition. Processes wherein an unshelled egg is subjected to a chemical
or physical treatment.
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299 | . Removal or puncture of shell |
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. | |
300 | . By fluent material |
This subclass is indented under subclass 298. Processes wherein an unshelled egg is subjected to a treatment by a fluent material. | |
301 | .. Material is unctuous |
This subclass is indented under subclass 300. Processes involving the treating of an unshelled egg with
an unctuous material.
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302 | SURFACE COATING OF A SOLID FOOD WITH A LIQUID |
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.
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303 | . Plural distinct steps of coating |
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. | |
304 | .. By same composition |
This subclass is indented under subclass 303. Processes in which the same coating liquid is used in more than one distinct coating step. | |
305 | . Including subsequent specified treatment of coating |
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.
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306 | . By chocolate or Theobroma cocoa derived |
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. | |
307 | . By application of molten material |
This subclass is indented under subclass 302. Processes wherein a molten or melted coating material is
applied to a food material.
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308 | . Of natural shell or rind |
This subclass is indented under subclass 302. Processes involving the surface coating of a normally inedible
natural shell or rind.
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309 | . Of whole isolated seed or bean |
This subclass is indented under subclass 302. Processes in which a whole isolated seed or bean is surface coated with a liquid material. | |
310 | . Preserving |
This subclass is indented under subclass 302. Processes wherein the coating functions to maintain the
food base in a desired condition.
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311 | INCLUDING VITAMIN PROCESSING |
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..
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312 | CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS |
This subclass is indented under the class definition. Processes wherein an exteriorly produced gas contacts a
solid or liquid food material for any purpose.
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313 | . Gas is hydrogen, e.g., hydrogenation, etc. |
This subclass is indented under subclass 312. Processes wherein the gas is hydrogen.
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314 | . Applied material formed by combustion or is product of combustion |
This subclass is indented under subclass 312. Processes wherein the applied gas is formed as the result
of a burning or combustion reaction.
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315 | .. Animal flesh material |
This subclass is indented under subclass 314. Processes wherein the food material is in the form of animal flesh. | |
316 | . Including packaging of contacted food or treatment of material in package |
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. | |
317 | . Lacteal material |
This subclass is indented under subclass 312. Processes wherein the food material contacted is derived from a lacteal source. | |
318 | . Applied material contains a halogen atom |
This subclass is indented under subclass 312. Processes wherein the gaseous material is a halogen or halogen containing compound. | |
319 | . Applied material contains nitrogen compound or contains sulfur atom |
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. | |
320 | . Applied material is biocidal or disinfecting |
This subclass is indented under subclass 312. Processes wherein the applied gas is biocidal or disinfecting.
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321 | INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT |
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.
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322 | . Treatment with heavy metal or compound thereof |
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. | |
323 | . Chemical agent is impregnated in or coated on nonedible material |
This subclass is indented under subclass 321. Processes involving a chemical agent which is either layered
on, or impregnated into, an edible base.
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324 | . Including step of packaging |
This subclass is indented under subclass 321. Processes which includes the step of packaging.
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325 | .. Subsequent heat treatment of package |
This subclass is indented under subclass 324. Processes wherein the package is subjected to a heat treatment. | |
326 | .. With biocidal or disinfecting chemical agent |
This subclass is indented under subclass 324. Processes wherein the chemical agent is effective in destroying, controlling, or inhibiting extraneous noxious organisms or pests. | |
327 | . Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. |
This subclass is indented under subclass 321. Processes including the step of lowering the temperature
of the food to or below 32° 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° F with a chemical
agent.
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329 | . Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product |
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.
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330 | . Treating liquid material |
This subclass is indented under subclass 321. Processes wherein a food in liquid form is contacted with
a chemical agent.
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330.1 | .. Egg material is basic ingredient |
This subclass is indented under subclass 330. Processes wherein the treated liquid has egg material as the basic ingredient. | |
330.2 | .. Lacteal material is basic ingredient |
This subclass is indented under subclass 330. Processes wherein the treated liquid has lacteal material as the basic ingredient. | |
330.3 | .. Beverage or beverage concentrate |
This subclass is indented under subclass 330. Processes wherein the liquid is intended for drinking purposes and may be in an undiluted form. | |
330.4 | ... Alcohol containing |
This subclass is indented under subclass 330.3. Processes wherein the liquid contains ethyl alcohol. | |
330.5 | ... Fruit and vegetable juice |
This subclass is indented under subclass 330.3. Processes wherein the liquid is the juice of a fruit or vegetable. | |
330.6 | .. Triglyceridic oil is basic ingredient |
Processes under subclasses 330 wherein the liquid has triglycerdic oil as the basic ingredient. | |
331 | . Animal flesh, citrus fruit, bean or cereal seed material |
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. | |
332 | .. Animal flesh |
This subclass is indented under subclass 331. Processes wherein the chemical agent contacts animal flesh. | |
333 | .. Citrus fruit |
This subclass is indented under subclass 331. Subject matter wherein the chemical agent contacts a citrus fruit or a citrus fruit derived material. | |
334 | . Lacteal derived containing |
This subclass is indented under subclass 321. Processes wherein a chemical agent contacts a lacteal derived material. | |
335 | . Biocidal or disinfecting chemical agent |
This subclass is indented under subclass 321. Processes wherein the chemical agent is effective in destroying,
controlling, or inhibiting noxious organisms or pests.
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530 | RENOVATING BUTTER |
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.
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531 | PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE |
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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
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532 | . With biocide or biostat |
This subclass is indented under subclass 531. Products having a material functioning to destroy, control
or inhibit undesirable living organisms.
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533 | . Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution |
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. | |
534 | . Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution |
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.
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535 | .. Sulfur containing |
This subclass is indented under subclass 534. Subject matter wherein the organic material contains a sulfur atom. | |
536 | .. Heterocyclic |
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.
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537 | ... Hetero-N-atom |
This subclass is indented under subclass 536. Subject matter wherein the ring structure contains a nitrogen atom. | |
538 | .. Carbocyclic |
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. | |
539 | . Bleach per se or composition containing same |
This subclass is indented under subclass 531. Products involving a food composition or additive therefor
containing a decolorizing agent.
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540 | . Specific dye or pigment per se or compositions containing same |
This subclass is indented under subclass 531. Products involving a food composition or additive therefor
containing a named dye or pigment.
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541 | . Containing antioxidant or antioxidant per se |
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.
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542 | .. Of plant or animal matter of unknown chemical structure |
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. | |
543 | ... Cereal |
This subclass is indented under subclass 542. Subject matter wherein the material is derived from edible grain of the gramineous plants. | |
544 | .. Organic active chemical containing |
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. | |
545 | ... Heterocyclic atom containing |
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. | |
546 | ... Composed solely of carbon, hydrogen, oxygen, and salts thereof |
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. | |
547 | ... Phosphorus or sulfur |
This subclass is indented under subclass 544. Subject matter wherein the organic antioxidant contains at least one phosphorus or sulfur atom. | |
548 | . Noncarbohydrate sweetener or composition containing same |
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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
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549 | . Basic ingredient is starch based batter, dough product, etc. |
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.
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550 | .. Noncereal base |
This subclass is indented under subclass 549. Subject matter wherein the base material is derived from material other than edible grain form gramineous plants. | |
551 | .. Having chemical gas producer |
This subclass is indented under subclass 549. Subject matter containing chemical agents which under conditions of use will produce a gas. | |
552 | ... Batter type |
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. | |
553 | .... Triglyceride material containing |
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.
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554 | ..... Dry mix |
This subclass is indented under subclass 553. Subject matter wherein the product mixture is substantially free of moisture. | |
555 | .. Dry mix |
This subclass is indented under subclass 549. Subject matter wherein the product mixture is substantially free of moisture. | |
556 | .. Pastry type |
This subclass is indented under subclass 549. Subject matter made of paste of the pie crust type, etc. | |
557 | .. Alimentary paste |
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.. | |
558 | .. Egg containing |
This subclass is indented under subclass 549. Subject matter containing egg material usually from domesticated fowl. | |
559 | .. Puffed |
This subclass is indented under subclass 549. Subject matter which is in an expanded state. | |
560 | .. Flakes, chips, filaments, sheets, or pellets |
This subclass is indented under subclass 549. Subject matter wherein the product is in the form of a flake, chip, filament, sheet or pellet. | |
561 | . Gas or gas generating agent per se |
This subclass is indented under subclass 531. Subject matter involving a product in the form of a gaseous
mixture or gas generating agent.
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562 | .. Baking powder |
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. | |
563 | ... Phosphorus containing |
This subclass is indented under subclass 562. Subject matter wherein at least one component contains a phosphorus atom. | |
564 | . Foam or foamable type |
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.
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565 | .. Frozen |
This subclass is indented under subclass 564. Subject matter involving products which are in a frozen
state or which are intended to be frozen.
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566 | ... Containing carboxylic acid ester other than a triglyceridic ester |
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.
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567 | ... Containing carbohydrate other than sugar |
This subclass is indented under subclass 565. Subject matter wherein the material contains a carbohydrate
other than sugar, e.g., starch, gum, etc.
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568 | .. Egg derived |
This subclass is indented under subclass 564. Subject matter wherein the composition contains an ingredient
derived from a poultry or fowl egg.
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569 | .. Beverage or mix |
This subclass is indented under subclass 564. Subject matter involving a beverage which has a desired
foam characteristic.
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570 | .. Dairy cream or topping |
This subclass is indented under subclass 564. Subject matter involving a composition of a dairy cream
or topping, e.g., dried emulsion, etc.
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571 | .. Marshmellow or chiffon |
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.
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572 | .. Cream filler, fondant, frosting, icing or confection |
This subclass is indented under subclass 564. Subject matter which include cream filler, fondant, icing,
and confections.
SEE OR SEARCH THIS CLASS, SUBCLASS:
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573 | . Gels or gelable composition |
This subclass is indented under subclass 531. Subject matter involving gellable mixes and the resulting
gel.
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574 | .. Meat, meat extracts, or meat analog |
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.
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575 | .. Seaweed type |
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. | |
576 | .. Gelatin or derivatives |
This subclass is indented under subclass 573. Subject matter wherein the gellable ingredient is gelatin or a derivative thereof. | |
577 | .. Pectin |
This subclass is indented under subclass 573. Subject matter wherein the gellable ingredient is pectin
or derivative thereof.
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578 | .. Starch or derivatives is gel former |
This subclass is indented under subclass 573. Subject matter wherein the gelling agent is a starch or a derivative thereof. | |
579 | ... Puddings |
This subclass is indented under subclass 578. Subject matter wherein the composition is a pudding. | |
580 | . Basic ingredient lacteal derived other than butter substitute in emulsion form |
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.
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581 | .. Butter is the basic ingredient |
This subclass is indented under subclass 580. Subject matter involving butter made from a lacteal source. | |
582 | .. Cheese or cheese type product |
This subclass is indented under subclass 580. Subject matter wherein the lacteal derived material is a
cheese in any of its forms.
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583 | .. Buttermilk, yogurt, sour cream, whey |
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. | |
584 | .. Containing cocoa or flavored beverage |
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. | |
585 | .. Containing fat or oil other than lacteal derived |
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. | |
586 | .. Cream or butterfat |
This subclass is indented under subclass 580. Subject matter wherein the lacteal material is in the form of cream or butterfat. | |
587 | .. Liquid condensed or evaporated milk |
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. | |
588 | .. Powdered milk |
This subclass is indented under subclass 580. Subject matter wherein the lacteal product is milk in dry powdered form. | |
589 | . Soup, sauce, gravy or base |
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. | |
590 | . Beverage or beverage concentrate |
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.
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591 | .. Dry effervescent |
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. | |
592 | .. Alcohol containing |
This subclass is indented under subclass 590. Subject matter wherein the product contains ethyl alcohol. | |
593 | .. Chocolate or cocoa |
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. | |
594 | .. Coffee and substitutes therefor |
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. | |
595 | ... Whole or ground, including additive other than extractive type |
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.
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596 | ... Coffee substitute |
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. | |
597 | .. Tea and substitutes therefor |
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. | |
598 | .. Bean, nut or seed type |
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. | |
599 | .. Fruit and vegetable juice |
This subclass is indented under subclass 590. Subject matter wherein the beverage material is the juice
from a fruit or vegetable source.
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600 | . Hop derived ingredient, including hopping of wort |
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. | |
601 | . Fat or oil is basic ingredient other than butter in emulsion form |
This subclass is indented under subclass 531. Subject matter wherein the basic ingredient is an isolated
fatty acid triester glycerol.
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602 | .. Aqueous emulsion |
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.
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603 | ... Butter substitute, e.g., margarine, etc. |
This subclass is indented under subclass 602. Subject matter wherein the emulsion simulates one or more
characteristics of butter.
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604 | .... Having emulsifier or antispattering, antiweeping or antileaking agent |
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.
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605 | ... Egg containing, e.g., mayonnaise, etc. |
This subclass is indented under subclass 602. Subject matter contain material derived from the egg of
domesticated fowl.
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606 | .. Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. |
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.
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607 | .. Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. |
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. | |
608 | .. Animal derived triglyceride material as sole triglyceride, e.g., lard, etc. |
This subclass is indented under subclass 601. Subject matter wherein the animal derived fat or oil is the sole triglyceride(s). | |
609 | .. Particulate or antistick compositions, e.g., pan grease, etc. |
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.
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610 | .. With defined preservative, e.g., crystallization inhibitor, etc. |
This subclass is indented under subclass 701. Subject matter wherein a preservative e.g., crystallization
inhibitor, etc., is ingredient in the fat or oil.
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611 | .. Having ester other than triglyceridic carboxylic |
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. | |
612 | ... Liquid |
This subclass is indented under subclass 611. Subject matter wherein the composition is flowable at room temperature. | |
613 | .. Having lacteal or egg ingredient or sugar or flavor |
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. | |
614 | . Poultry egg is basic ingredient |
This subclass is indented under subclass 531. Subject matter wherein the basic ingredient of the product consists of eggs, from a domesticated fowl. | |
615 | . Plant material is basic ingredient other than extract, starch or protein |
This subclass is indented under subclass 531. Subject matter wherein the basic ingredient is derived from
plant material in any of its forms.
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616 | .. Citrus derived |
This subclass is indented under subclass 615. Subject matter wherein the plant material is derived from the genus citrus. | |
617 | .. Coconut containing |
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. | |
618 | .. Cereal material is basic ingredient |
This subclass is indented under subclass 615. Subject matter wherein the basic ingredient is made from edible grain from gramineous plants. | |
619 | ... Breakfast type |
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. | |
620 | .... Ready to eat |
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. | |
621 | ..... Flake or puffed |
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. | |
622 | ... Flour or meal type |
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. | |
623 | ... Animal food |
This subclass is indented under subclass 618. Subject matter involving a feed formula for animals other than man. | |
624 | .... Distiller's or brewer's residue |
This subclass is indented under subclass 623. Subject matter wherein the feed is derived from a distiller"s or brewer"s residue. | |
625 | ... Puffed or flaked |
This subclass is indented under subclass 618. Subject matter wherein the material is either flaked or in an expanded state. | |
626 | ... Acid or base treatment |
This subclass is indented under subclass 618. Subject matter involving the treatment of the material with either an acid or base. | |
627 | ... Single source |
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.
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628 | .. Cream style vegetable |
This subclass is indented under subclass 615. Subject matter directed to vegetable material in a cream form, e.g., creamed style corn, etc. | |
629 | .. Bean, seed or nut product |
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. | |
630 | ... Animal feed |
This subclass is indented under subclass 629. Subject matter involving a feed formulated for an animal other than man. | |
631 | ... Cocoa |
This subclass is indented under subclass 629. Subject matter involving a preparation from the seeds of cocoa in any of its forms. | |
632 | ... Nut, including peanut |
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.
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633 | .... In butter form |
This subclass is indented under subclass 632. Subject matter wherein the nut material is disrupted and spreadable. | |
634 | ... Legume |
This subclass is indented under subclass 629. Subject matter involving the pod or seed from the family
leguminusae, e.g., soybeans, etc.
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635 | .. Animal food |
This subclass is indented under subclass 615. Subject matter directed to feed for animals other than man. | |
636 | ... Grasses or straw |
This subclass is indented under subclass 635. Subject matter wherein the feed is derived from grass material or straw. | |
637 | .. Potato |
This subclass is indented under subclass 615. Subject matter involving material derived from an edible tuber, i.e., white potato, sweet potato and yam. | |
638 | .. Spice, herb, or condiment thereof |
This subclass is indented under subclass 615. Subject matter involving material used primarily to flavor or relish a food. | |
639 | .. With added sugar |
This subclass is indented under subclass 615. Subject matter wherein sugar in any of its forms is added to the material. | |
640 | .. Dried |
This subclass is indented under subclass 615. Subject matter which is substantially free of moisture.
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641 | . Animal derived material is an ingredient other than extract or protein |
This subclass is indented under subclass 531. Subject matter wherein the material is derived from animals.
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642 | .. Shroud effecting treatment |
This subclass is indented under subclass 641. Subject matter wherein a covering is placed over the meat to effect some treatment other than packaging. | |
643 | .. Seafood |
This subclass is indented under subclass 641. Subject matter wherein the material is derived from aquatic animals. | |
644 | .. Poultry |
This subclass is indented under subclass 641. Subject matter wherein the material is derived from domestic fowl. | |
645 | .. Single source |
This subclass is indented under subclass 641. Subject matter wherein the material is derived from a single animal specie. | |
646 | .. Comminuted |
This subclass is indented under subclass 641. Subject matter wherein the material is reduced to small particles. | |
647 | .. Blood containing |
This subclass is indented under subclass 641. Subject matter wherein the material contains blood. | |
648 | . Nutritional or dietetic supplement, including table salt |
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.
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649 | .. Sodium chloride or substitute therefor |
This subclass is indented under subclass 648. Subject matter directed to table salt type material or material used in place thereof. | |
650 | . Flavor or flavor adjunct, acidulant or condiment |
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.
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651 | .. Oleoresin or essential oil |
This subclass is indented under subclass 650. Subject matter involving an oleoresin or essential oil.
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652 | . For use with meat, poultry or seafood |
This subclass is indented under subclass 531. Subject matter specific to a product used as an additive for meat, poultry, or seafood. | |
653 | . For use with batter, dough or baked goods |
This subclass is indented under subclass 531. Subject matter specific to products intended to be used in a batter, dough or baked goods. | |
654 | . Stabilizing or preserving agent or emulsifier other than organophosphatide |
This subclass is indented under subclass 531. Subject matter involving a material which functions as a
stabilizer, preservative or emulisifier other than organo-phosphatides.
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655 | . Extract |
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.
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656 | . Protein, amino acid, or yeast containing |
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.
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657 | .. From animal |
This subclass is indented under subclass 656. Subject matter wherein the source of the material is animal of all kinds. | |
658 | . Carbohydrate containing |
This subclass is indented under subclass 531. Subject matter wherein the product contains carbohydrate
or a derivative of the same.
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659 | .. Fondant, fudge, icing or frosting |
This subclass is indented under subclass 658. Subject matter wherein the carbohydrate usually is sugar and is used for toppings, candy, etc. | |
660 | .. Confection |
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.
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661 | .. Carbohydrate is starch |
This subclass is indented under subclass 658. Subject matter wherein the carbohydrate is in the form of a starch. | |
662 | . Organophosphatide |
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. | |
663 | PREPARING OR TREATING LACTEAL BUTTER OR LACTEAL BUTTER SUBSTITUTE |
This subclass is indented under the class definition. Subject matter for making or performing nonaddition treatment
of butter or the substitute therefor.
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664 | . Lacteal butter |
This subclass is indented under subclass 663. Subject matter, wherein the product treated is lacteal butter. | |
665 | PROCESSES |
This subclass is indented under the class definition. Process of preparing or treating subject matter of this class. | |
383 | . Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation |
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.
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384 | . Freeze drying or freeze concentrating |
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.
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385 | .. Product is solid in final form |
This subclass is indented under subclass 384. Processes wherein the final desired product exists as a
solid at ambient conditions.
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386 | . Separating volatile essence and combining the separated volatile essence with a food material |
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.
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387 | .. Volatile essence derived from a liquid |
This subclass is indented under subclass 386. Processes wherein the edible treated for the removal of
a volatile fraction is a liquid material.
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388 | . Combining material from single source without a previous food separation step of the different materials |
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.
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389 | . Per se removal of food product from mold, container or receptacle |
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.
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390 | . Preparing or treating food having diverse utility |
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.
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391 | .. Dough or batter product, e.g., pie crust, etc. |
This subclass is indented under subclass 390. Processes wherein the product is made from a dough or batter.
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392 | . Packaging or treatment of packaged product |
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.
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393 | .. Involving temperature 32 degrees F. or less |
This subclass is indented under subclass 392. Processes involving a step of lowering the temperature of
the food to 32° 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° F, or of treating
a food package whose temperature is 32° F or less.
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394 | .. In container having diverse utility, e.g., dispensing, etc. |
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.
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395 | .. In container having structure cooperating with food material generated gas |
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.
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396 | .. By covering rigid receptacle or support with flexible wrap or container |
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.
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397 | .. In rigid liquid impermeable container, e.g., can, bottle, etc. |
This subclass is indented under subclass 392. Processes involving packaging a food in a rigid, liquid
impermeable, container body, (e.g., canning, bottling, etc.).
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398 | ... Container wall has plural layers or package contains interior nonintegral solid inedible material |
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.
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399 | ... Including delivery of pasteurized or sterilized food material to container, e.g., aseptic, etc. |
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.
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400 | .... Including prior concentration of food material |
This subclass is indented under subclass 399. Processes wherein the treated food has water removed therefrom. | |
401 | .... And subsequent heat treatment of sealed package |
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. | |
402 | ... Including water addition to or removal from normally solid food material |
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.
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403 | ... Including heating of vented container containing food material |
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.
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404 | ... Exteriorly applying reduced pressure to eliminate air or to effect a package having reduced air content |
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.
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405 | ... With agitation of sealed container |
This subclass is indented under subclass 397. Processes involving the agitation, vibrating, or violent
mixing of a sealed container of food.
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406 | .... By rolling container on its horizontal axis |
This subclass is indented under subclass 405. Processes involving rolling the sealed container along its horizontal axis. | |
407 | ... Heat treatment of package, e.g., pasteurization, sterilization, etc. |
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:
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408 | .... By heat exchange medium other than water per se, air, carbon dioxide, or other inert gas |
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, CO2, air, the inert gases, or mixtures solely composed of any of the above. | |
409 | .... Lacteal material |
This subclass is indented under subclass 407. Processes involving the treatment of lacteal materials. | |
410 | .. In flexible wrapper or container |
This subclass is indented under subclass 392. Processes involving the encasing of a food within a pliant wrapper or container. | |
411 | ... And exterior rigid receptacle |
This subclass is indented under subclass 410. Processes involving a food encased in a flexible wrap located within a rigid container. | |
412 | ... Heat treatment of encased food |
This subclass is indented under subclass 410. Processes involving the heat treatment of filled food containers.
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413 | ... Utilizing preformed container |
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. | |
414 | ... With molding or cutting |
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.
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415 | ... Utilizing specified wrapping material |
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.
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416 | . Combined |
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. | |
417 | . Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. |
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.
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418 | . Storing solid material under controlled condition |
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.
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419 | .. Natural plant material |
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. | |
420 | . Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc. |
This subclass is indented under subclass 665. Processes involving the association of a food in its final
marketable form with a nonedible feature.
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421 | .. Wherein feature is rigid handle member |
This subclass is indented under subclass 420. Processes involving an inedible rigid member to support
an attached food.
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422 | . Treatment of liquid with nongaseous material other than water per se |
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.
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423 | .. Inorganic silicon containing material, e.g., clay, etc. |
This subclass is indented under subclass 422. Processes involving the use of an inorganic silicon material, e.g., clay, hectorite, diatamaceous earth, bentonite, etc. | |
424 | .. Liquid contact to effect a separation |
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.
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425 | . Extraction utilizing liquid as extracting medium |
This subclass is indented under subclass 230. Processes involving the extraction of a constituent from
a starting material utilizing a liquid.
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426 | .. Removing water from solid using nonglyceridic liquid |
This subclass is indented under subclass 425. Processes involving the treatment of a food with a nonglyceridic
liquid to remove water therefrom.
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427 | .. Removing caffein or tannin |
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.
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428 | ... Utilizing organic liquid |
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. | |
429 | .. Liquid is organic |
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.
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430 | ... Of tissue containing seed or bean material |
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. | |
431 | .. Liquid is aqueous |
This subclass is indented under subclass 425. Processes involving the treatment of a material using an
aqueous liquid as the extracting medium.
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432 | ... Coffee |
This subclass is indented under subclass 431. Processes where coffee is the material treated. | |
433 | .... Preparation of ready to use beverage, i.e., brewing |
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.
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434 | .... Extracting at different temperature |
This subclass is indented under subclass 432. Processes involving the extraction of coffee at at least
two different temperatures.
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435 | ... Tea, i.e., Camellia senesis |
This subclass is indented under subclass 431. Processes where tea, i.e., Camellia
senesis, is the material treated.
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436 | ... Cereal or treated cereal material |
This subclass is indented under subclass 431. Processes involving the extraction of a cereal or a treated
cereal.
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437 | ... Animal flesh material |
This subclass is indented under subclass 431. Processes where animal meat, (e.g., fish, poultry, mammal, etc.) is the material treated. | |
438 | . Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. |
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.
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439 | .. Farinaceous cereal dough or batter product, e.g., doughnut, etc. |
This subclass is indented under subclass 438. Processes wherein the material treated is either a farinaceous cereal dough or batter product. | |
440 | ... To puff or form pore |
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.
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441 | .. Including water treatment |
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.
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442 | . Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof |
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.
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443 | . Preparation of product which is dry in final form |
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.
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444 | .. With temperature reduction 32 degrees F. or less |
This subclass is indented under subclass 443. Processes involving the step of exposing the food material
to a temperature of 32°F or less.
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445 | .. Size increase by puffing, or pore forming of solid material by heating |
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..
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446 | ... Dough product |
This subclass is indented under subclass 445. Processes involving the treatment of products initially in the dough form. | |
447 | ... By sudden pressure release from exteriorly applied pressurized zone |
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.
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448 | .... From extrusion zone using mechanical pressure |
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. | |
449 | .... Of cereal |
This subclass is indented under subclass 447. Processes involving the treatment of a cereal. | |
450 | ... Of cereal material |
This subclass is indented under subclass 445. Processes involving the treatment of cereal derived material. | |
451 | .. Alimentary paste, e.g., macaroni, spaghetti, noodles, etc. |
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.
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452 | .. Cereal filament or filament composite |
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.
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453 | .. Building up units from initially dry material, e.g., agglomerating, etc. |
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.
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454 | ... By compressing, e.g., tabletting, briquetting, pelleting, etc. |
This subclass is indented under subclass 453. Processes wherein the association of particles is effected by mechanical pressure. | |
455 | .. Including treatment with aqueous material, e.g., hydration, etc. |
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.
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456 | ... And subsequent heat treatment of dehydration |
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.
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457 | .... To form flake product |
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.
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458 | .... Of cereal dough or cooked cereal dough |
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.
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459 | .... Of isolated cereal seed or bean material |
This subclass is indented under subclass 456. Processes wherein the material treated is an isolated tissue
containing cereal seed or bean material.
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460 | ..... Whole seed or bean material |
This subclass is indented under subclass 459. Processes wherein the material treated is a whole cereal
seed or bean material.
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461 | ...... By steam |
This subclass is indented under subclass 460. Processes involving the contacting of a whole seed or bean material with externally applied steam. | |
462 | ...... Cereal |
This subclass is indented under subclass 460. Processes involving the treatment of a cereal seed. | |
463 | ..... Cereal material, e.g., flour, meal, bran, etc. |
This subclass is indented under subclass 459. Processes involving the treatment of cereal derived material. | |
464 | .... With size reduction, e.g., mashing, cutting, etc. |
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.
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465 | .. Including heating or dehydration |
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. | |
466 | ... By roasting, toasting, or browning |
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.
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467 | .... With fluid current conveying or suspensions of treated material |
This subclass is indented under subclass 466. Processes in which the material treated is moved or held
suspended by a vapor or gas current.
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468 | .... With compressing or use of exteriorly applied pressure |
This subclass is indented under subclass 466. Processes involving the application of compression on a material or the application of externally applied pressure. | |
469 | .... With separation of unwanted solid component |
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. | |
470 | ... Of prior foamed or gasified material |
This subclass is indented under subclass 465. Processes involving the heat treatment or dehydration of
a foamed or intentionally gasified material.
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471 | ... Of liquid or liquefied material, e.g., spray drying, etc. |
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.
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472 | ... With separation of a constituent |
This subclass is indented under subclass 465. Processes involving the removal of a constituent material from a food. | |
473 | ... With size reduction, e.g., mashing, cutting, etc. |
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.
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474 | . Including gas-liquid contact |
This subclass is indented under subclass 665. Processes involving the overt treatment of a liquid with
a gaseous material.
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475 | .. Separating, including gas contact |
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. | |
476 | ... Gas is steam |
This subclass is indented under subclass 475. Processes wherein the gaseous medium is steam. | |
477 | .. Preparing carbonated or effervescent liquid |
This subclass is indented under subclass 474. Processes involving the intentional charging of liquids with carbon dioxide or another gas to effect effervescence. | |
478 | . Separating a starting material into plural different constituents |
This subclass is indented under subclass 665. Processes involving the treatment of a food material to
result in two or more different fractions.
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479 | .. Removing of solid part from solid material |
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.
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480 | ... From mammal or fowl material |
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. | |
481 | ... From plant material |
This subclass is indented under subclass 479. Processes involving the treatment of plant material. | |
482 | .... Outer covering, e.g., shell, husk, etc. |
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.
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483 | ..... By abrading |
This subclass is indented under subclass 482. Processes wherein the outer covering is removed by an abrasive operation. | |
484 | .... Seed, pit, stem, or core |
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. | |
485 | ..... Pit |
This subclass is indented under subclass 484. Processes wherein a pit from a drupaceous fruit is removed. | |
486 | .. Removal of air, unwanted gas, or unwanted odoriferous material |
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:
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487 | ... From liquid |
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:
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488 | .... To deodorize |
This subclass is indented under subclass 487. Process involving the treatment of a liquid to remove unwanted odor constituents. | |
489 | .. Removal of desired liquid from solid plant material |
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:
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490 | .. Starting material is liquid |
This subclass is indented under subclass 478. Processes wherein the starting material treated is liquid.
SEE OR SEARCH THIS CLASS, SUBCLASS:
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491 | ... Lacteal liquid, e.g., milk, cream, etc. |
This subclass is indented under subclass 490. Processes wherein the liquid separated is lacteal derived.
SEE OR SEARCH THIS CLASS, SUBCLASS:
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492 | ... Including vaporization, e.g., distillation, concentration-evaporation, etc. |
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:
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493 | .... Of alcohol containing stock |
This subclass is indented under subclass 492. Processes where an alcohol containing material is the starting liquid. | |
494 | ..... Recovery of vaporized fraction, e.g., distillate |
This subclass is indented under subclass 493. Processes wherein at least a portion of the vaporized fraction
is recovered and is the desired fraction.
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495 | ... Separating solid from liquid material |
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. | |
496 | . Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. |
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:
SEE OR SEARCH CLASS:
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497 | .. Treatment of cooked product |
This subclass is indented under subclass 496. Subject matter involving the treatment of a cooked product. | |
498 | .. Including incorporation of air or gas into dough material |
This subclass is indented under subclass 496. Processes involving the overt incorporation of extraneous
air or other gaseous material into a dough material.
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499 | .. Food product having an open-ended cavity, e.g., pretzel, etc. |
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. | |
500 | .. Including coiling or twisting |
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.
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501 | ... Coiling sheet material |
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:
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502 | .. Including sheeting, laminating, or folding |
This subclass is indented under subclass 496. Processes including or involving the preparation of dough
sheets, or laminated, or folded dough forms.
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503 | .. Including dough dividing, slitting or incising |
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. | |
504 | .. Including mixing or kneading |
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. | |
505 | .. Heating utilizing a foraminous or coated support, or container |
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.
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506 | . Treatment with aqueous material, e.g., hydration, etc. |
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.
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507 | .. Of isolated whole seed or bean material |
This subclass is indented under subclass 506. Processes wherein the material treated is an isolated tissue
containing seed or bean material.
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508 | ... Cooking, blanching or gelatinizing |
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.
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509 | .. Cooking or blanching |
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.
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510 | ... By steam |
This subclass is indented under subclass 509. Processes wherein the water is in the form of steam. | |
511 | .. By steam |
This subclass is indented under subclass 506. Processes wherein the water is in the form of steam. | |
512 | . Molding, casting, or shaping |
This subclass is indented under subclass 665. Processes involving a step of molding, casting, or shaping
of foods into their final desired physical form.
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513 | .. Of animal flesh |
This subclass is indented under subclass 512. Processes involving the treatment of flesh from a living animal to result in a shaped product. | |
514 | .. Forming hollow, tubular, or open-ended cavity |
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.
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515 | .. From liquid state, e.g., casting, freezing, etc. |
This subclass is indented under subclass 512. Processes involving the treatment of a food in an initially liquid state. | |
516 | .. Extruding through restricted orifice to give desired final shape |
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. | |
517 | .. Forming rod, strand, sheet, or filament |
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. | |
518 | . With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc. |
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.
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519 | . With mixing or agitating, e.g., homogenizing, etc. |
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.
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520 | . Heating above ambient temperature |
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.
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521 | .. Pasteurizing or sterilizing |
This subclass is indented under subclass 520. Processes wherein the heating effects a pasteurizing or sterilizing of the food material. | |
522 | ... Of lacteal material |
This subclass is indented under subclass 521. Processes wherein the food treated is lacteal in nature. | |
523 | .. Cooking, e.g., broiling, baking, etc. |
This subclass is indented under subclass 520. Processes wherein the heating effects a partial or complete cooking of the food material. | |
524 | . Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. |
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.
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800 | GERIATRIC |
Food products which are specifically designed for elderly or aged persons. | |
801 | PEDIATRIC |
Food products which are specifically designed for infants or persons of young age. | |
802 | SIMULATED ANIMAL FLESH |
Food products which simulate animal flesh.
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803 | SIMULATED FRUIT OR VEGETABLE |
Food products which simulate a fruit or vegetable.
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804 | LOW CALORIE, LOW SODIUM OR HYPOALLERGIC |
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. | |
805 | PET FOOD FOR DOG, CAT, BIRD, OR FISH |
Food products which are specifically designed for household pets, i.e., dogs, cats, birds, or fish. | |
806 | SALT OR MINERAL SUBSTITUTE |
Food products which contain a salt or mineral substitute.
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807 | POULTRY OR RUMINANT FEED |
Food products which are specifically designed to feed a fowl or ruminant. | |
808 | STARCH BASE SNACK PRODUCT |
Food products which contain a starch as a primary ingredient and which are known as a "snack type food". | |
809 | INCLUDING HARVESTING OR PLANTING OR OTHER NUMEROUS MISCELLANEOUS PROCESSING STEPS |
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. | |
810 | ENERGY RATIONS, E.G., EMERGENCY RATIONS, SURVIVAL RATIONS, ETC. |
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. | |
811 | UTILIZING SURFACE PARTING, ANTISTICK OR RELEASE AGENT |
Processes in preparing a food which involve materials which facilitate the release of food product either from another food or from an inedible material. | |
FOR000 | CLASS-RELATED FOREIGN DOCUMENTS |
This subclass has no definition. | |