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