Food Or Edible Material: Processes, Compositions, And Products Patents (Class 426)
- In package (Class 426/8)
- In presence of biocide or biostat (Class 426/9)
- With glucose oxidase (Class 426/10)
- Alcoholic beverage production or treatment to result in alcoholic beverage (Class 426/11)
- Preparation of vinegar (Class 426/17)
- Of farinaceous cereal or cereal material (Class 426/18)
- Egg white per se, gelatin, collagen or blood (Class 426/32)
- Isolated triglyceride other than milk derived (Class 426/33)
- Of milk or milk product (Class 426/34)
- Of isolated seed, bean or nut, or material derived therefrom (Class 426/44)
- Of whole egg or yolk (Class 426/47)
- Of isolated carbohydrate (Class 426/48)
- Of plant or plant derived material (Class 426/49)
- Material is mammal or fowl derived (Class 426/55)
- Of or with yeast or mold (Class 426/60)
- Having diverse soluble or dispersible material (Class 426/78)
- Multiple compartment (Class 426/79)
- Having flow compeller means, e.g., compressor, etc. (Class 426/80)
- Tapered gathered closure (Class 426/81)
- Having defined support or handle means (Class 426/82)
- Chemically defined infusor material (Class 426/84)
- Having inedible feature (Class 426/90)
- Animal meat derived component (Class 426/92)
- Isolated whole seed, bean or nut, or material derived therefrom (Class 426/93)
- Dry flake, dry granular, or dry particulate material (Class 426/96)
- Frozen material (Class 426/100)
- Readily identifiable fruit or vegetable derived (Class 426/102)
- Sugar or carbohydrate containing (Class 426/103)
- Having specific electrical or wave energy feature (Class 426/107)
- Multiple discrete packages containing same material (Class 426/108)
- Having heat exchange material (Class 426/109)
- Having package attached support means (Class 426/110)
- Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion (Class 426/111)
- Having consumer oriented diverse utility (Class 426/112)
- Packaging structure cooperating with food generated gas (Class 426/118)
- Having nonedible spacer to segregate all units of multiunit food product (Class 426/119)
- Lapped multiplanar unit, i.e., shingled (Class 426/121)
- Having destructive type opening along scored or perforated line (Class 426/122)
- Having destructive type opening utilizing tearing appendage (Class 426/123)
- Package containing separate noncoated or laminated interior inedible solid material (Class 426/124)
- Food is surface coated with peelable or strippable nonedible film former (Class 426/125)
- Three or more layered diverse packaging materials having at least one metal layer (Class 426/126)
- Three or more layered packaging materials (Class 426/127)
- Packaged product is dough or batter or mix therefor (Class 426/128)
- Packaged product is animal flesh (Class 426/129)
- Packaged product is lacteal derived (Class 426/130)
- Canned (Class 426/131)
- Involving wave energy of the sonic or pulsating type (Class 426/238)
- Movement of material by an applied electromotive force, e.g., electrodialysis, etc. (Class 426/239)
- Involving ionizing radiation, e.g., beta rays, X-rays, gamma rays, etc. (Class 426/240)
- Heating by electromagnetic wave (Class 426/241)
- Involving dielectric heating or passage of electric current through food material (Class 426/244)
- Including step of shaping in mold to form final desired configuration (Class 426/245)
- Treatment with ultraviolet or visible light (Class 426/248)
- With preliminary noncolor removal treatment with acid, base or salt (Class 426/254)
- In plural steps with diverse color removers (Class 426/255)
- Including pressure application or defined movement of material during color removal (Class 426/256)
- By organic color remover (Class 426/257)
- By sulfur compound (Class 426/259)
- By nitrogen compound (Class 426/260)
- By heavy metal compound or peroxide (Class 426/261)
- Including subsequent liquefaction of particulate solid (Class 426/290)
- Liquid surface coating subsequent to application of particulate solid (Class 426/291)
- Sequentially applied particulate solid (Class 426/292)
- Including surface coating with liquid or plastic (Class 426/293)
- Suspension of particulate solid in gaseous medium (Class 426/294)
- Embedding, rolling or tumbling of particulate solid in core (Class 426/295)
- Subsequent cooking (Class 426/296)
- Plural distinct steps of coating (Class 426/303)
- Including subsequent specified treatment of coating (Class 426/305)
- By chocolate or Theobroma cocoa derived (Class 426/306)
- By application of molten material (Class 426/307)
- Of natural shell or rind (Class 426/308)
- Of whole isolated seed or bean (Class 426/309)
- Preserving (Class 426/310)
- Gas is hydrogen, e.g., hydrogenation, etc. (Class 426/313)
- Applied material formed by combustion or is product of combustion (Class 426/314)
- Including packaging of contacted food or treatment of material in package (Class 426/316)
- Lacteal material (Class 426/317)
- Applied material contains a halogen atom (Class 426/318)
- Applied material contains nitrogen compound or contains sulfur atom (Class 426/319)
- Applied material is biocidal or disinfecting (Class 426/320)
- Treatment with heavy metal or compound thereof (Class 426/322)
- Chemical agent is impregnated in or coated on nonedible material (Class 426/323)
- Including step of packaging (Class 426/324)
- Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. (Class 426/327)
- Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product (Class 426/329)
- Treating liquid material (Class 426/330)
- Animal flesh, citrus fruit, bean or cereal seed material (Class 426/331)
- Lacteal derived containing (Class 426/334)
- Biocidal or disinfecting chemical agent (Class 426/335)
- With biocide or biostat (Class 426/532)
- Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution (Class 426/533)
- Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution (Class 426/534)
- Bleach per se or composition containing same (Class 426/539)
- Specific dye or pigment per se or compositions containing same (Class 426/540)
- Containing antioxidant or antioxidant per se (Class 426/541)
- Noncarbohydrate sweetener or composition containing same (Class 426/548)
- Basic ingredient is starch based batter, dough product, etc. (Class 426/549)
- Gas or gas generating agent per se (Class 426/561)
- Foam or foamable type (Class 426/564)
- Gels or gelable composition (Class 426/573)
- Basic ingredient lacteal derived other than butter substitute in emulsion form (Class 426/580)
- Soup, sauce, gravy or base (Class 426/589)
- Beverage or beverage concentrate (Class 426/590)
- Hop derived ingredient, including hopping of wort (Class 426/600)
- Fat or oil is basic ingredient other than butter in emulsion form (Class 426/601)
- Poultry egg is basic ingredient (Class 426/614)
- Plant material is basic ingredient other than extract, starch or protein (Class 426/615)
- Animal derived material is an ingredient other than extract or protein (Class 426/641)
- Nutritional or dietetic supplement, including table salt (Class 426/648)
- Flavor or flavor adjunct, acidulant or condiment (Class 426/650)
- For use with meat, poultry or seafood (Class 426/652)
- For use with batter, dough or baked goods (Class 426/653)
- Stabilizing or preserving agent or emulsifier other than organophosphatide (Class 426/654)
- Extract (Class 426/655)
- Protein, amino acid, or yeast containing (Class 426/656)
- Carbohydrate containing (Class 426/658)
- Organophosphatide (Class 426/662)
- Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation (Class 426/383)
- Freeze drying or freeze concentrating (Class 426/384)
- Separating volatile essence and combining the separated volatile essence with a food material (Class 426/386)
- Combining material from single source without a previous food separation step of the different materials (Class 426/388)
- Per se removal of food product from mold, container or receptacle (Class 426/389)
- Preparing or treating food having diverse utility (Class 426/390)
- Packaging or treatment of packaged product (Class 426/392)
- Combined (Class 426/416)
- Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. (Class 426/417)
- Storing solid material under controlled condition (Class 426/418)
- Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc. (Class 426/420)
- Treatment of liquid with nongaseous material other than water per se (Class 426/422)
- Extraction utilizing liquid as extracting medium (Class 426/425)
- Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. (Class 426/438)
- Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof (Class 426/442)
- Preparation of product which is dry in final form (Class 426/443)
- Including gas-liquid contact (Class 426/474)
- Separating a starting material into plural different constituents (Class 426/478)
- Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. (Class 426/496)
- Treatment with aqueous material, e.g., hydration, etc. (Class 426/506)
- Molding, casting, or shaping (Class 426/512)
- With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc. (Class 426/518)
- With mixing or agitating, e.g., homogenizing, etc. (Class 426/519)
- Heating above ambient temperature (Class 426/520)
- Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. (Class 426/524)
