SECTION I - CLASS DEFINITION
This class provides in general for products and compositions
in any physical form which are intended to be consumed by human
being or lower animals in whole or part via the oral cavity.
Food and edible will be used synonymously and interchangeable
herein only in those situations where the edible is intended to
be consumed and is not merely in a nontoxic form which is ancillary
to its ultimate and intended purpose, e.g., adhesive for stamps,
etc. This class includes the following subject matter not provided for
elsewhere.
A. EDIBLE PRODUCTS OR COMPOSITIONS
1. Products or compositions which historically have been
considered to be a food, and products or compositions which contain
a naturally occurring material (i.e., plant or animal tissue) which
has been historically regarded as a food; e.g., milk, cheese, apples,
bread, dough, bacon, whiskey, etc.
2. Products or compositions which are known to have or are
disclosed as having nutritional effect.
3. Products or compositions which are closed or claimed as
being edible or which; perfect, modify, treat, or are used in conjunction
with an edible such as (1) or (2) above or with another edible,
so as to become part of the edible composition or product, or which
converts a nonedible to an edible form.
4. Plural inorganic elements or minerals for fortification.
5. Mixtures of enzymes which are edible, per se, or which
are used in preparing a product or composition proper for this class.
6. Products or compositions proper for this class which contain
a live micro-organism which enhances or perfects the digestive action
of the intestinal tract, e.g., Bacillus acidophilus milk, etc.
7. Edible bait.
8. Edible products or compositions which have structural
characteristics.
B. EDIBLE FOOD PRODUCTS IN COMBINATION with Nonfood Materials
Which Are Generally:
1. Products or compositions of A. above in combination with
a package structure, inedible casing, a liner or base, an infusion
bag, etc.
2. Compounds which have the same function as in (A. 1-3)
in combination with an inedible material.
3. Potable water in a package.
4. Chewing gum and chewing gum bases, per se.
C. THIS CLASS IS THE GENERIC CLASS FOR:
1. Flavoring compositions wherein at least one of the ingredients
is not a carbohydrate type material.
2. Sweetening compositions wherein at least one of the ingredients
is a noncarbohydrate type material.
D. GRIT AND OTHER MATERIALS which are consumed so as to aid
in mastication of a food.
E. PROCESSES OF ADMINISTERING the products or composition
of A-D above to an animal via the oral cavity.
F. PROCESSES OF ADMINISTERING a compound having the same
function as the compositions or products of A-D above to an animal
via the oral cavity.
G. Processes Of Treating live animals with a product, compound,
or ferment that perfects the food made from said animal in combination
with a butchering operation, or processes of removing a food product
from a live animal followed by a treatment of the removed food,
or a butchering operation followed by an operation that is proper
for this class.
H. PROCESSES OF PREPARING treating or perfecting the products
or compositions of A-D.
I. SINGLE USE INFUSION containers or receptacles which are
specific for preparing a food and which are devoid of structure
which specifically cooperates with a food apparatus.
J. COMPOSITIONS AND METHODS OF USE solely disclosed or claimed
for treating or perfecting a food material.
CLASSIFICATION GUIDELINES FOR THIS CLASS:
Patents have been placed herein on the general rule of placing
the patent as an original in the first appearing subclass of this
class that provides for the claimed subject matter.
This class regards all ingredients or additives that are involved
in preparing an edible as being proper herein.
Therefor each ingredient or additive used in food preparation,
whether naturally occurring as a product of nature or synthetically
produced, that becomes a part of an edible composition, or treats
an edible composition or is either disclosed or claimed as being
edible, is to be regarded as being edible.
Ingredient or additive does not include packaging materials,
containers, paper products, etc. or any other material which would
not reasonably be regarded as being edible. Further, water in any
of its physical forms, carbon dioxide, nitrogen, the inert gases
or mixtures composed thereof are not regarded as an additive or ingredient,
except, wherein the same is specifically provided for by subclass
title or definitions thereof, e.g., ice coated, etc.
SECTION II - LINES WITH OTHER CLASSES AND WITHIN THIS CLASS
A. LINES WITH RELATED COMPOUND CLASSES
1. A compound, per se, is classified in the compound class
regardless of utility. However, a patent having only process claims
for making a protein and reciting the step of texturizing or other
food perfecting step will be classified in Class 426. Further a
texturized protein is proper for Class 426:
a. Where a patent claims a composition in nominal terminology
only, e.g., "a composition comprising an edible amount
of compound X", and there are no claims to a method to
use, the original has been placed in the compound class.
b. Where a patent contains at least one claim to a method
of use, even if the method refers only to a particular ingredient
as being edible, the patent has been placed herein as original,
(except when another use is also claimed which is superior to Class
426).
c. Where a patent claims a composition wherein at least two
materials are recited or wherein proportions are recited, the original
has been placed in Class 426, e.g., at least X%, etc.
See References to Other Classes, below, for Related Compound
Classes and the lines with Class 426.
B. LINES WITH RELATED COMPOSITION CLASSES.
1. The rules for determining Class placement of the Original
Reference (OR) for claimed chemical compositions are set forth in
the Class Definition of Class 252 in the section LINES WITH OTHER
CLASSES AND WITHIN THIS CLASS, subsection COMPOSITION CLASS SUPERIORITY,
which includes a hierarchical ORDER OF SUPERIORITY FOR COMPOSITION CLASSES.
2. Specific Class Lines:
See References to Other Classes for the line between Class
426 and Related Composition Classes
C. LINES WITH RELATED PROCESS CLASSES.
The following general rules only apply in those situations
where the process claims are (1) equally comprehensive, (2) control
ultimate classification, (3) and no specific note in Class 426 or
some other class is applicable.
1. General Treating Classes
The following general classification rules apply between Class
426 and the General Treating Classes.
a. The process claims are silent as to the material treated,
disclosure is specific to an edible, claims are limited to a sole
separation performed in one of the General Treating Classes, classification
is proper in the appropriate General Treating Class.
b. The process claims are silent as to the material treated,
disclosure is specific to an edible, the claims are limited to combined
operation provided for specifically in Class 426 and in a General
Treating Class, classification is proper in Class 426, except for
general treating Classes 241, Solid or Disintegration Material Comminution,
subclasses 6+ and Class 62, Refrigeration, subclasses 68+.
c. The process claims are drawn to treating edibles and nonedibles,
or are limited to edibles, the claims are limited to operation performed
in one of the General Treating Classes, classification is proper
in the appropriate General Treating Class.
d. The claims are classified in Class 426 when the claims
are limited to an edible and the treating involves an operation
that is provided for in Special Treating Class, e.g., molding, dyeing,
etc.; or are operations that are proper subject matter for Class
426, per se, e.g., preparing a composition, etc.; or are operations
that are provided for in a General Treating Class that are in combination
with a Class 426 operation, e.g., drying and subsequently cooking,
etc.; or are combinations of two or more General Treating Classes,
e.g., cleaning and then cutting, etc., or are combinational operations
that are specifically provided for in one of the General Treating
Classes and in Class 426 as well, e.g., freezing and packaging,
drying with cooling, except for Class 241, Solid Material Comminution
or Disintegration, subclasses 6+ and Class 62, Refrigeration
subclasses 68+ which specifically provide for edible materials.
e. The process claims are silent as to the material treated;
disclosure includes both edibles and non-edibles; claims are not
limited to subject matter for a single General Treating Class, classification
is proper in the appropriate General or Special Treating Class that
provides for the over-all combination.
f. The process claims are drawn to treating edibles and nonedibles;
claims are not limited to subject matter for a single General Treating
Class; classification is proper in the appropriate General or Special
Treating Class that provides for the over-all combination.
g. In the event that an appropriate General or Special Treating
Class is not available to handle the question of classification,
then classification will be based on alternatives such as superiority
of certain compositions over others (see the notes relating herein
to compositions and to methods of preparing thereof, Section C)
or will be based on superiority of types of technology (see DUPACS
section 326).
See References to Other Classes, below, for examples of General
Treating Classes in the following art areas (as well as the lines
between Class 426 and these classes):
2. Special Treating Classes
The following classification rules apply between Class 426
and the Special Treating Classes.
a. The process claims are silent as to the material treated;
disclosure is specific to a food, classification is appropriate
in Class 426.
b. Claims are limited to an edible; classification is proper
in Class 426.
c. The process claims are silent as to the material treated;
the disclosure refers to edible and nonedibles; the claims are limited
to operations performed in one special treating class; classification
is proper therein.
d. There are individual process claims to treating an edible
and a nonedible; the claims whether drawn to the edible or nonedible
are limited to operations performed in one Special Treating Class;
classification is proper therein.
e. The process claims are silent as to the material treated;
disclosure includes both edibles and nonedibles; claims are not
limited to subject matter for a single Special Treating Class; classification
is proper in the appropriate General or Special Treating Class that
provides for the overall combination.
f. Some classification as in (E) above when claims are presented
which are drawn to edible and nonedible species, and claimed subject
matter is not limited to a single Special Treating Class.
g. See 1 of this same section for a further discussion into
the classification of processes between classes.
See References to Other Classes, below for examples of some
of the Special Treating Classes and the lines between those classes
and Class 426.
D. LINES WITH PRODUCT CLASSES
1. Package Classes
Class 206, Special Receptacles and Packages, provides for
special receptacles adapted to contain an edible and for packaged
products not elsewhere provided for. Class 426, provides for (1)
a package which is solely disclosed or claimed as containing an
edible therein, or (2) a nonedible package containing packaged material,
therein, which material is additive in nature, said material being solely
disclosed for treating or perfecting an edible and wherein the edible
is not claimed in the package.
Class 221, Article Dispensing
Class 222, Dispensing, for processes and apparatus for dispensing
not elsewhere classified.
Classes 221 and 222 provide for Class 206 subject matter having
a significant dispensing feature.
Class 84, Music
2. Amusement And Music Classes
273, Amusement Devices: Games
446, Amusement Devices: Toys
The above classes provide for subject matter of their class
not limited by the claims or the disclosure to the use of an edible
ultimate consumption.
Class 426, provides for Class 84, Class 273 and Class 446,
subject matter limited by the claims or disclosure to utilizing
a Class 426 material which is ultimately intended to be consumed.
Questions of doubt as to whether the article prepared from or containing
a Class 426 material is ultimately to be consumed are to be resolved
by classification into Class 426.
473, Amusement Devices: Games
3. General Article or Product Classes
See References to Other Classes below for General Article
or Product Classes and the line with Class 426.
SECTION III - REFERENCES TO OTHER CLASSES
SEE OR SEARCH CLASS:
| 8, | Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles And Fibers, is the generic home for dyeing processes, and for
compositions for dyeing. Class 8 is also the generic home for processes,
for treating hides, skins, feathers, and animal tissues with chemical
and fluids and for the compositions used in such treatments. Class
8 is also the generic home for processes of bleaching. Class 426, provides
for dye composition, e.g., artificial coloring, etc., process of
dyeing and dyed material all limited to an edible. Class 426 also provides
for methods of treating animal material to prepare an edible therefrom,
e.g., casing, etc. and to the compositions used in such a treating
operation. Class 426 also provides for a method of bleaching an
edible, e.g., flour, etc., bleachant used in such a method, and
to the bleached product. (See Lines With Related Process Classes, "Special
Treating Classes" above). |
| 29, | Metal Working, for metallic or free-metal-containing materials
either in the form of a single layer or a stock material laminate
including at least two layers or components of such metalliferous
material next to each other. Class 426 provides for stock material
of the type in Class 29 in combination with a Class 426 edible. (See
Lines With Product Classes, "General Article or Product
Classes" above). |
| 34, | Drying and Gas or Vapor Contact With Solids, provides for drying processes or the contacting of
a solid with either or both a gas or vapor. Class 426, provides
for processes of treating edible materials which are subsequent
to a Class 34 operation, and all edible perfecting operations which
are precedent to or concurrent with a Class 34 operation, except
for operations involved in perfecting the Class 34 operation; Class
426 also provides for processes limited by the claims or disclosure
to the roasting or cooking of an edible. (See Lines With Related
Process Classes, "General Treating Classes" above). |
| 43, | Fishing, Trapping, and Vermin Destroying, for imitation or artificial bait with an emitting
substance, e.g., flavor, etc., and for the combination of an edible
bait and an inedible bait holder, etc., so as to conserve the bait.
Class 426, provides for processes of treating an edible with biocide
not elsewhere provided for, and for processes of treating and preparing
an edible bait and the resulting product. (See Lines With Product
Classes, "General Article or Product Classes" above). |
| 40, | Card, Picture, or Sign Exhibiting, for indicia carried by a receptacle. |
| 47, | Plant Husbandry, provides for processes of treating the earth and
its products which are not provided for elsewhere and provides specifically
for processes of treating agricultural products which have not been
separated from their natural habitat. Class 426 provides for processes
of treating agricultural products which have been separated from
their habitat so as to prepare or perfect an edible therefrom. (See "Special
Treating Classes" above). |
| 53, | Package Making, provides for methods of packaging contents including
the packaging of an edible material. Class 426, provides for the packaging
of an edible when said packaging operation is in combination with
additional steps for preparing, treating, or preserving the edible,
said steps occurring either precedent to, concurrent with or subsequent
to the packaging operation. (See Lines With Related Process Classes, "General
Treating Classes" above). |
| 57, | Textiles: Spinning, Twisting, and Twining, for textile strands, having structural limitations which
are coated or impregnated and where the coating or impregnation
took place prior to assembly thereof to form the product. Class 426
provides for a textile strand which is surface coated or impregnated
with a Class 426 edible. (See Lines With Product Classes, "General
Article or Product Classes" above). |
| 62, | Refrigeration, provides for refrigerating processes even though limited
to treating an edible,
subclass 58 for the separation of ice crystals so as to dry
an edible; subclass 60 for packaging a general commodity involving refrigeration;
subclasses 66+ and in particular subclasses 69+ therein
for introducing air while congealing a flowable material, e.g.,
ice cream, etc. Class 62 also provides for a refrigerated package
of general commodity. Class 426, provides for processes of refrigeration food
(1) combined with an additional food working operation or (2) wherein
the refrigerating agent becomes a part of the food (e.g., sugar
refrigerant also sweetens the food). Class 426, also takes a refrigerated
package limited to containing a food and a frozen article if it
is a food or used with a food for purposes other than cooling as
with ice. Claims to an article which functions as a food and some other
function is classified as an original in Class 426 and cross-reference
to Class 62. (See Lines With Related Process Classes, "General Treating
Classes" above). |
| 73, | Measuring And Testing, is the generic class for processes for performing
a test or measurement on an edible. Class 426, provides for processes of
performing a test or measurement on an edible combined with additional
steps for treating, preparing, or perfecting an edible, e.g., comminuting,
forming, adding ingredients, etc., except those operations that
are solely involved in perfecting the testing or measuring. (See Lines
With Related Process Classes, "General Treating Classes" above). |
| 83, | Cutting, provides for a mere method of cutting or severing
an edible; wherein the cut portions are all of the same type of
material. Class 426, provides for methods of cutting or severing
an edible combined with other operations for treating, making, or
prefecting an edible except for those operations that are solely
involved in perfecting the cutting or severing operation, as well
as methods for cutting or severing an edible plastic which results
in a molding or shaping of the edible by a flowing and reshaping
of the plastic edible. (See Lines With Related Process Classes, "General
Treating Classes" above). |
| 95, | Gas Separation: Processes, for processes involving steps resulting in separation
of a gas from a fluid mixture comprising (a) a gas and solid or
liquid particles entrained therein, (b) a liquid and gas entrained
therein, or (c) a plurality of gases. Class 426, provides for the
separation of a gas from an edible material when the separation
is part of an operation in perfecting the edible nature of the material
worked on or wherein the gas separation is utilized in a subsequent
edible perfecting operation. Operations designed to merely recover
a gas from an edible, wherein the gas itself has no edible value,
are proper in Class 95. (See "Special Treating Classes" above). |
| 99, | Foods And Beverages: Apparatus, for apparatus used in particular or perfecting a food,
in particular
subclasses 275+ , for beverage making apparatus and subclasses 324+,
for cooking apparatus. Also, the above subclasses for apparatus
provided therein (which performs a mechanical operation on the food
other than containing the same, e.g., package and related matter,
etc.) when combined with a food in name only. Class 426 provides
for processes and methods of using the apparatus of Class 99 in
a food preparing or treating operation. Class 426 also provides
for an infusion bag or receptacle, per se, of the single use variety
which is specific to preparing a food and which is devoid of structure
and which specifically cooperates with a Class 99 apparatus, and
for infusors having a soluble charge. |
| 100, | Presses, for methods of compacting by a mechanical interlock.
Class 426, for a process of compacting an edible or for a method
of expressing an edible liquid, combined with an additional operation
for treating, making, or prefecting an edible, with the exception
of an additional operation that is solely involved in prefecting
the compacting or compressing operation. (See Lines With Related
Process Classes, "General Treating Classes" above). |
| 106, | Compositions: Coating or Plastic, provides for a coating, impregnating, or plastic
composition not provided elsewhere. Class 426 provides for a coating,
impregnating or plastic composition which is solely disclosed or
claimed as being edible. (See "Lines With Related Composition
Classes" above). |
| 131, | Tobacco, for a tobacco product or to a tobacco substitute
intended to be smoked or chewed. Class 426 provides for chewing
gum and for flavoring compositions which may be used in tobacco
or in a tobacco substitute. |
| 127, | Sugar, Starch, and Carbohydrates,
subclasses 29 through 33for (1) Sugars, Starches, and Carbohydrates including
those claimed as being edible, (2) Impure forms of the above which
originates from a single source, e.g., maple sugar, etc. (3) mixtures
solely composed of any of the above even if claimed as being edible,
(4) any of the above subject matter combined with a preservative,
e.g., anti-caking, etc. Class 426, takes the combination of an edible
nonpreservative, in Class 127 type material combined with a Class
127 type material or mixture of compound so as to provide an edible composition
e.g., sugar syrup mixed with an essential oil, etc. (See "Lines
With Related Compound Classes" above). |
| 134, | Cleaning and Liquid Contact With Solids, for cleaning and liquid contact with solids including
the cleaning of an edible by removing naturally occurring material
therefrom. Class 426, provides for processes of treating a solid
edible with liquid material which is not elsewhere provided for.
Class 426, provides for all Class 134 processes which are combined
with other operations for treating, making, or prefecting an edible,
except for those that are involved in prefecting the Class 134 operation.
Class 426 also specifically provides for the removal of a pesticidal
residue. (See Lines With Related Process Classes, "General
Treating Classes" above). |
| 137, | Fluid Handling, in particular
subclass 125 for handling processes involving a carbonated potable
beverage prior to dispensing, Class 426 provides for methods of
handling a carbonated potable beverage combined with additional steps
for treating, preparing, or prefecting the beverage and which combination
is not provided for elsewhere. (See Lines With Related Process Classes, "General
Treating Classes" above). |
| 138, | Pipes and Tubular Conduits, provides for casings which are open ended and are
not disclosed as being edible. Class 426, provides for all edible
casings and all casings which are derived from animal material.
Questions of doubt as to whether the casing is edible or inedible
are to be resolved by classification into Class 138. Class 426 also
provides for all edible tubular products and for their method of preparation.
(See Lines With Product Classes, "General Article or Product
Classes" above). |
| 139, | Textiles: Weaving, for a single or plural layer stock material product
which is coated or impregnated and where the sole disclosure is that
coating or impregnation took place prior to weaving. Class 426
provides for a woven product which is coated or impregnated which is
a Class 426 edible. (See Lines With Product Classes, "General
Article or Product Classes" above). |
| 141, | Fluent Material Handling, with Receiver or Receiver
Coacting Means, for a process for filling a container with fluent
edible. Class 426, provides for the filling of a receiver with a
fluent combined with a step of treating, preparing, or perfecting
the edible, with the exception of those operations that are involved
in perfecting the filling operation. |
| 159, | Concentrating Evaporators, provides for processes peculiar to the concentration
of solids in solution or suspension, even if solely disclosed or
claimed as being edible, by the evaporation of the liquid containing
the solid and by the recovery of the concentrate. The concentrate may
be a liquid and need not be carried to the point of crystallization
or dryness. Class 426, provides for processes limited to concentration by
evaporation and the recovery of an edible material, wherein said
concentrating step is combined with other operations for treating, making,
perfecting an edible, except for those operations that are solely
involved in perfecting the concentrating operation. (See Lines With
Related Process Classes, "General Treating Classes" above). |
| 119, | Animal Husbandry, for a method of treating an animal other than man
to improve its well being including the feeding of an edible thereto and
for inventions applicable to the propagation, rearing, training,
e.g., flavored catnip balls, etc., and care of living animals.
Class 119, also provides for treating an animal to increase its
growth rate or produce a superior quality of meat if the method
is more than the mere application or applications of a class 426 compound
or composition. Class 426, provides for a mere method of feeding
an edible to an animal; provides for converting inedible forms of
an animal into an edible condition; provides for the treatment of
an animal followed by a slaughtering operation; provides for grit
and processes of preparing grit useful for mastication; provides
for methods of feeding an animal and utilizing the waste material
of the animal as an edible material. (See Lines With Related Process
Classes, "Special Treating Classes" above). |
| 156, | Adhesive Bonding and Miscellaneous Chemical Manufacture, is the general home for processes of manufacturing
an article involving a chemical reaction and for processes of bonding parts
together utilizing a nonmetallic cement. Class 426, for claims
or claimed disclosure limited to the bonding together of a material which
is partly or wholly edible, e.g., sandwich, cookie, etc. (See Lines
With Related Process Classes, "Special Treating Classes" above). |
| 162, | Paper Making and Fiber Liberation, provides for paper impregnated with a nonfiber additive, said
additive having been incorporated into the paper prior to being
made into a paper stock. Class 426 provides for a paper made by
a Class 162 operation wherein the nonfiber additive is a Class 426
edible. (See Lines With Product Classes, "General Article
or Product Classes" above). |
| 165, | Heat Exchange, provides for processes relating to the transfer
of heat from one material to another. Class 426, provides for processes
of heat exchange limited by the disclosure or claims to heating
an edible. Class 426, provides for fermentation processes that
are solely disclosed or claimed in preparing an edible, and for
mixtures of enzymes or ferments solely disclosed or claimed as edible
or used in the preparation of an edible. Class 426 provides for
compositions and processes of preparation relating to compositions
which have the capacity to ferment and produce an edible, but which are
claimed as being in an inactive state, and also provides for compositions
which are undergoing a fermentation to produce an edible product.
(See Lines With Related Process Classes, "Special Treating
Classes" above). |
| 201, | Distillation: Processes, Thermolytic, provides for the heating of a solid carbonaceous
material to cause a compound or compounds in the material to undergo
a chemical decomposition to form different chemical substances,
at least some of which are volatile under the conditions employed
and unvaporized solid carbonaceous material. Class 426, provides
for a class 201 type distillation operation wherein the claims or
claimed disclosure is limited to preparing or perfecting a food.
(See Lines With Related Process Classes, "Special Treating
Classes" above). |
| 203, | Distillation: Processes, Separatory, provides for processes of merely recovering alcohol from
a fermented beverage by distillation without the preparation of
the beverage. Class 426, provides for separatory distillation processes limited
to edible treating or perfecting. Class 426 also provides for processes
of removing alcohol to prepare a distilled beverage by a distillation
process. (See Lines With Related Process Classes, "Special
Treating Classes" above). |
| 204, | Chemistry: Electrical And Wave Energy, for processes in general for treating or preparing materials
involving the application of electrical, radiant, or wave energy;
and for processes of preparing vitamins involving electrical or wave
energy. Class 426, provides for processes limited by a claim or
by the disclosure to treating or preparing an edible by the application
thereto of electrical, radiant, or wave energy. (See Lines With
Related Process Classes, "Special Treating Classes" above). |
| 209, | Classifying, Separating, and Assorting Solids, provides for methods of separating solid materials
including an edible and assorting or segregating them in grades
or classes according to physical characteristics, e.g., separation
of grain, vegetables, flour, etc. Class 426, provides for all processes
of class treating an edible by a Class 209 operation in combination with
an operation not provided for elsewhere and for combinations of
operations provided for in Class 209 which are limited to operating on
an edible. (See Lines With Related Process Classes, "General
Treating Classes" above). |
| 221, | Article Dispensing, provides for processes of dispensing which may involve
dispensing of an edible material. Class 426, provides for methods
of dispensing edible materials combined with additional steps of
treating, preparing, or perfecting the edible other than those operations
which are solely involved in perfecting the dispensing operation.
(See Lines With Related Process Classes, "General Treating Classes" above). |
| 222, | Dispensing, provides for processes of dispensing which may involve
dispensing an edible material. Class 426, provides for processes
of dispensing edible materials combined with additional steps for
treating, preparing, or perfecting the edible other than those operations which
are solely involved in perfecting the dispensing operation, and
for operations of dispensing where the material is shaped by the outlet
of a dispenser so that the material delivered has a desired shape.
(See Lines With Related Process Classes, "General Treating Classes" above). |
| 210, | Liquid Purification or Separation, for a process of the type classified in Class 210
not limited by a claim or by the disclosure to an edible; and for
methods of purifying or separating water. Class 426, provides for
a process of purifying or separating a liquid other than water when
the liquid is claimed or solely disclosed as being edible. (See
Lines With Related Process Classes, "Special Treating Classes" above). |
| 215, | Bottles And Jars, for bottles and jars adapted to contain an edible. |
| 217, | Wooden Receptacles, for receptacles made of wood adapted to contain
an edible. |
| 219, | Electric Heating, provides for processes of electrically heating a
material. Class 426, provides for processes of electrically heating
a material claimed or solely disclosed as being edible. (See Lines
With Related Process Classes, "Special Treating Classes" above). |
| 220, | Receptacles, for metal receptacles adapted to contain an edible
and for all receptacles not elsewhere classified. |
| 229, | Envelopes, Wrappers, and Paperboard Boxes, for paper receptacles adapted to contain an edible. |
| 241, | Solid Material Comminution or Disintegration, provides (1) for comminuting of solid cereal materials
or other seed or seed parts, per se; (2) for comminuting plus physical
steps which facilitate the comminuting of the material of (1) above;
or (3) for additional steps involving these materials combined with
comminuting, such as (A) Separation or classification of the material
into grades or sizes, including the recombining of separated ingredients
of a single starting material; (B) Separation of fluids from the
material involving no chemical change in the material, e.g., filtering,
drying, etc.; (C) Heating or cooling the material; (D) Separating
of comminuting aids from the material, which operation may involve
dissolution or a chemical reaction. Class 426, provides for all
processes in preparing, treating, or perfecting an edible seed or
seed part not provided for in Class 241 and for all operations involving comminuting
or disintegrating of any other edible material. (See Lines With
Related Process Classes, "General Treating Classes" above). |
| 260, | Chemistry of Carbon Compounds, Class 426: Provides for a Class 260 compound in
admixture with a preservative when the mixture thus formed is claimed
or solely disclosed as having a Class 426 utility. Provides for
an extract solely disclosed or claimed as having a Class 426 utility
and not provided for elsewhere. Provides for an essential oil composed
of a plurality of constituents solely disclosed or claimed as having
a Class 426 utility. Provides for compositions solely disclosed
or claimed as having a Class 426 utility which are admixtures containing
at least one Class 260 compound. Provides for a mixed product of
reacted and unreacted components which is solely disclosed or claimed
as having a Class 426 utility and which is produced by chemically
reacting a Class 260 natural or single source product, which reaction
only effects a reaction on certain of the components of the natural
or single source product. Provides for a mixture which is solely
disclosed or claimed as having a Class 426 utility and which is
produced by removing a component from a Class 260 natural or single source
product. Provides for a product which is solely disclosed or claimed
as having a Class 426 utility and which is produced by first treating
so as to separate a Class 260 natural or single source product into
components and then reblended. Provides for plant extracts and essential
oils, including those from a single source which usually are treated
as compounds, which have traditionally been used as condiments,
flavor enhancers, seasoning or flavoring; such as citrus oil, etc.
(See "Lines With Related Compound Classes" above). |
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes, is the generic class for processes for molding, casting
or shaping of nonmetallic materials. Class 264 provides for example,
in
subclass 4 for encapsulating normally liquid materials, subclasses
41+ for pore forming in situ, subclasses 73+ for
random variegated coloring during molding, subclasses 109+ for
forming articles by uniting randomly associated articles, subclasses
176+ for shaping by extrusion and in particular subclass
202 for protein shaping, and subclasses 239+ for mechanical
shaping or molding to form or reform a shaped article. Class 426,
provides for processes of the type classified in Class 264 when
said processes are solely claimed or solely disclosed for the treatment
of an edible material. (See Lines With Related Process Classes,
"Special Treating Classes" above). |
| 232, | Deposit and Collection Receptacles, see
subclasses 41+ therein for milk receptacles. |
| 376, | Induced Nuclear Reactions: Processes, Systems,
and Elements, for processes of subjecting an edible to nuclear
radiation by a nuclear reactor provided that more than just a mere
reference to a nuclear reactor is claimed. Class 176 also provides
for processes of irradiating an edible for the purpose of research
or in preparing a specimen. Class 426, provides for a process of
subjecting an edible to a nonstructurally defined radiation device.
(See Lines With Related Process Classes, "General Treating
Classes" above). |
| 383, | Flexible Bags, appropriate subclasses for a flexible, nonedible
bag of that class type. |
| 422, | Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing, is the generic class for process of disinfecting,
preserving, deodorizing, or sterilizing. See Class 426, for claims
or claimed disclosure limited to disinfecting, preserving, deodorizing,
or sterilizing an edible material and not elsewhere specifically
provided for. (See Lines With Related Process Classes, "Special
Treating Classes" above). |
| 422, | Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing, provides for processes of performing a test or measurement
on an edible involving chemical reaction. Class 426, provides for
processes of performing a test or measurement on an edible combined
with an additional operation for treating, preparing, or perfecting
an edible, with the exception of an additional operation which is
solely involved in perfecting the test or measurement. (See Lines
With Related Process Classes, "General Treating Classes" above). |
| 423, | Chemistry of Inorganic Compounds, for inorganic compounds and nonmetallic elements and to
methods of preparation thereof, not elsewhere provided for. Class
423, provides for inorganic compounds or nonmetallic elements claimed
as having a Class 426 utility, and see in particular
subclass 265 therein for the line between Class 423 and Class
426 regarding a preservative agent in combination with a Class 423
material. Classes 532-570 provide for organic compounds and processes
or preparing such compounds, not provided for elsewhere, including
those claiming a 426 utility. Plant extracts and essential oils,
as well as processes for preparing them, when claimed, disclosed
or historically considered to have use as a food or flavoring agent
are not provided for in the 532-570 Series of Classes; they are
provided for in Class 426 even when derived from a single source.
(See "Lines With Related Compound Classes" above). |
| 424, | Drug, Bio-Affecting and Body Treating Compositions, provides: i. for an edible composition designed
to be administered to an animal by a route which is other than
the oral cavity; ii. for an edible composition which contain
an additive in excess of the normal amount that is usually required
of that additive so as to maintain the normal metabolism of the
animal, e.g., vitamin, amino acid, etc.; iii. for compositions
solely composed of vitamins with or without a carrier; iv.
for a nonlaxative additive in combination with a natural edible
which protects the ultimate consumer of the edible from deleterious
effects which are the natural in sequence of consuming the edible,
e.g., high cholesterol eggs, etc.; v. for a Class 426 composition
containing an animal growth regulator or other anabolic agent. For
purposes of classification an animal growth regulator or anabolic
agent is defined to include the following illustrative causative
effects: increase feed efficiency or weight gain; enhance color
of eggs yolks, combs, skin, or legs of chickens; enhance the hatchability
of eggs; vary the fat-protein ratio of texture or flesh; chemically
caponize an animal; for an adjuvant or carrier composition, per se,
solely disclosed or claimed as perfecting a Class 426 composition,
e.g., flavor, sweetener, etc.
- Class 426 provides: a. for a composition or mere method
for treating an abnormal metabolic condition of an animal by varying
the nutritional ingredients, fat, carbohydrate, or protein, so as
to meet the special nutritional needs of the abnormal metabolic
condition, e.g., diabetes, etc.; b. for a mineral composition,
per se; c. for a flavoring composition not elsewhere provided for
which contains at least one noncarbohydrate type flavor ingredient; d.
for a Class 426 edible preserved by the use of a Class 424 biocide;
e. for a significant method of treating a Class 426 composition
or product with a Class 424 biocide or preservative; f. for a Class
426 composition containing a live micro-organism so as to treat
the intestinal tract of an animal, so that the Class 426 function
will be perfected, e.g., bacillus acidophilus lacteal product, etc.
(See "Lines With Related Composition Classes" above).
|
| 427, | Coating Processes, is the generic class for methods of coating in general.
Class 426 takes coating or impregnating methods which prepare,
treat, or preserve a material which is wholly or partially edible,
e.g., fat coated, inedible base, etc. (See Lines With Related Process Classes, "Special
Treating Classes" above). |
| 428, | Stock Material and Miscellaneous Articles,
subclasses 35+ for an inedible food casing having a closed end. |
| 428, | Stock Material or Miscellaneous Articles, is the residual Class for a stock material product in
the form of a single or plural layer web or sheet and for articles
of manufacture for which no other classification exists. Class
426 provides for edible articles and for nonstructural laminates
wherein one or more of the layers contains a Class 426 edible and
wherein the product is designed for a Class 426 purpose. (see Lines
With Product Classes, "General Article or Product Classes" above). |
| 436, | Chemistry: Analytical and Immunological Testing, provides for processes of performing a test or measurement
on an edible involving a chemical reaction. Class 426, provides
for processes of performing a test or measurement on an edible combined
with an additional operation for treating, preparing, or perfecting
an edible, with the exception of an additional operation which is
solely involved in perfecting the test or measurement. (See Lines
With Related Process Classes, "General Treating Classes" above). |
| 452, | Butchering, (General Treating Class) provides for: 1. Killing
or dressing mammalian meat, fowl, and seafoods, (e.g., separating
flesh and bone, removing hair or feathers, shelling skinning, deheading,
trussing). 2. Stuffing and/or linking sausages 3. Encasing
or casing removal 4. Cleaning intestines 5. Shirring casing both
natural and artificial 6. Mechanical or manipulative or electrical
tendering of meat. Class 426, provides for: 1. Any of the above operations
when combined with an edible perfecting operation, e.g., cooking,
canning, mixing with a diverse edible, etc. (See Lines With Related
Process Classes, "General Treating Classes" above). |
| 504, | Plant Protecting And Regulating Compositions, provides for compositions having a stimulating,
inhibiting (herbicide) or regulating action on plant growth and
methods of using such composition. Class 426 provides for treating
plants which have been separated from their habitat so as to prepare
or to perfect an edible, e.g., ripening of fruit, etc. Class 504
is superior to Class 426. (See hierarchy list in Lines With Related
Composition Classes above). |
| 512, | Perfume Compositions,
subclasses 302+ for compositions in the form of a colloid, gel
or emulsion; subclasses 186+ and 188+ for oxidative
and reductive bleachants, respectively; subclasses 380+ for
a preservative composition not elsewhere provided for, and for a
preservative mixed with a compound claimed so broadly as not to
afford a basis of classification; subclasses 1 through 27 for a
perfume composition, per se. |
| 520, | Synthetic Resins, or Natural Rubbers, appropriate subclasses, particularly Class 523,
subclasses 100+ for a nonedible composition containing a synthetic
resin or natural rubber and which is intended to come into contact
with food or tobacco or to processes of preparing said composition.
426 provides for bleaching compositions specific for food; for edible
compositions in the form of a gel, colloid, or emulsion; for preservatives
which are edible; and for flavoring compositions not elsewhere classifiable. |
SECTION IV - GLOSSARY
The meaning to be given to the various "Art" terms appearing
in this class, but which have not been included in the glossary
below, is the same as that generally accepted or in common usage.
ADDITIVE
Substance or a mixture of substances used primarily for purposes
other than its nutritive value and added to a food in relatively
small amounts to (1) impart or improve desirable properties (2)
or suppress undesirable properties, and (3) may become a part of
the food or be transitory in nature. (Compare ingredient below which in
some instance may be an additive).
BASIC INGREDIENT
Principal constituent (except added water) of a composition
considered to be the fundamental part and by which the composition
is (usually) identified. Usually the basic ingredient constitutes
the major portion of the composition, e.g., chocolate milk-milk
is the basic ingredient. In those instances wherein a plurality
of percentages of the ingredients are given that ingredient which
constitutes 50 of the total composition (excluding added water)
is considered to be the basic ingredient. The 50% may
be determined by summing like ingredients, e.g., lactose, whey and
butter fat are all lacteal derived.
CARBOHYDRATE
Compound, the monomeric units of which contain at least
five carbon atoms, and their reaction products wherein the carbon
skeleton of carbohydrate unit is not destroyed. Alcohols and acids
corresponding to carbohydrates, such as, sorbitol ascorbic acid,
or mannonic acid are not considered as being carbohydrates.
DRY
Products which are as a complete product free or relatively
free from water and under normal ambient conditions involve such
characteristics, but not necessarily each and every one, as free
flowing, dry to the touch, nontacky or sticky, nonadhesive, granular,
powder, tablet, flake, flour, meal, particulate, pellet, finely
divided, etc.
FERMENT
Any enzyme or any living organism that is capable of causing
or modifying a fermentation.
GENERAL TREATING CLASS
Class that includes the treatment of an edible, per se.
INGREDIENT
Component part (usually a major one) of mixture that goes
to make a food. (Compare additive above which in some instance
may be an ingredient).
ISOLATED TRIGLYCERIDIC FAT OR OIL
Fat or oil (as defined below) that is free of any of
the plant or animal tissue from which it is derived.
PACKAGE
Mercantile combination of an edible material fully encased,
encompassed, or completely surrounded by a solid material.
SPECIAL TREATING CLASS
Class that does not include the treatment of an edible, per
se.
TISSUE
Material containing a certain amount of the original
animal or plant as against an extract which is considered to be
devoid of original cellular structure. Included within the term
are materials which are chopped, cut, comminuted, pulverized, milled,
slice, etc.
TRIGLYCERIDIC FAT OR OIL
Esters of glycerol and a higher fatty acid (i.e., a monocarboxylic
acid containing an unbroken chain of at least 7 carbon atoms bonded
to a carbonyl group) wherein the three available hydroxyl functions
of the glycerol are esterified by a same or different fatty monocarboxylic acid.
Triglycerides are the chief constituents of the naturally occurring
fats and oils.
SUBCLASSES
![[List of Patents for class 426 subclass 1]](../ps.gif) 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.
SEE OR SEARCH CLASS:
| 43, | Fishing, Trapping, and Vermin Destroying, for a fish lure or trapping material which is more
than a food. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for baits or attractants which are not considered
as animal foods and which are disclosed as having utility as an
attractant or lure operating through one of the senses, usually
smell or taste. |
|
| | |
| 2 | TREATMENT OF LIVE ANIMAL |
| | This subclass is indented under the class definition. Processes involving the overt treatment of a live animal.
| | (1)
Note. Examples of methods within this subclass are mere methods
of feeding animals, killing an animal followed by a food working
operation, injecting animals with a material which modifies the meat
characteristic of the animal followed by a slaughtering operation,
milking cows followed by a treatment of the milk. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 56+, | for processes of adding a proteolytic enzyme to
a meat product. |
SEE OR SEARCH CLASS:
| 119, | Animal Husbandry,
subclass 212 for a crustacean-feeding method, subclass 230 for
a fish-feeding method, and subclass 242 for a mollusk-feeding method. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for compositions for curing or preventing a disease
in an animal and for a process of using such a composition, and
for a composition for maintaining, increasing, decreasing, limiting
or destroying a physiologic body function and to a method of using
such a composition. |
| 452, | Butchering, appropriate subclasses for butchering operations
in general. |
|
| | |
| 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.
| | (1)
Note. Although a substantial mass of the original material
is usually ingested by solvating with the saliva of the mouth during
chewing, a substantial amount of the original mass is nonsoluble
and is usually ejected from the mouth for disposal rather than being
swallowed. |
| | (2)
Note. Included herein are the nonsweetened or nonflavored
chewing bases, per se. | |
| | |
| 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.
| | (1)
Note. The term low-adhesion or tackiness applies to materials
within the mouth as well as to materials that possess these same
qualities external to the mouth. | |
| | |
| 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.
| | (1)
Note. Included herein are coated or impregnated materials,
bonded or laminated layers, and products which have a recognizable
structure, e.g., tube, ring, etc. |
SEE OR SEARCH CLASS:
| 229, | Envelopes, Wrappers, and Paperboard Boxes,
subclass 87.07 for chewing gum wrapper, per se. |
|
| | |
| 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.
| | (1)
Note. The enzyme can be initially present, such as in autolysis
or can be added. |
| | (2)
Note. The enzyme can be in any active state, e.g., as in
a micro-organism or plant material. |
| | (3)
Note. Classification herein is on the basis of the first
appearing material that is subjected to a fermentation reaction and
is bio-chemically affected and not on the basis of the first appearing
material, per se. For instance, the fermentation of a milk product
and subsequent addition thereto of a cereal product is classifiable
in the milk area which is lower down in the schedule hierarchy than
is the cereal area. In the event that it is uncertain whether a
fermentation reaction is occurring on a particular substrate classification
in the first appearing area would be proper. |
| | (4)
Note. Classification herein is based on the process of fermenting
a particular food substrate to result in a desired food product
rather than on the basis of culturing a micro-organism or in the
preparation of active enzyme materials which are to be used in later
food fermenting operations. |
| | (5)
Note. Classification is proper herein if the claims are uncertain
as to whether a fermentation reaction is occurring, but the specification
discloses a fermentation reaction occurring within the bounds of
the claimed process limitations. An example of such a situation
is in the failure of many patent claims to recite the use of yeast
in dough working operation, while the disclosure recites yeast as
being an inherent part of the dough manufacturing operation. |
SEE OR SEARCH CLASS:
| 47, | Plant Husbandry, for processes or apparatus for cultivating or culturing mushrooms,
for sprouting or germinating seeds for planting or testing the sprouted
or germinating power of seeds; articles or compositions that include
seeds and either bacteria or other ferments, and processes of making
such articles or compositions; processes of cultivating or culturing
seed plants or other nonfungal plants that include fermentation. |
| 210, | Liquid Purification or Separation,
subclasses 2+ for processes of treating impure liquids by a living
organism, e.g., bacteriological digestion of sewage, etc. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions, particularly
subclasses 50 , 93.1+ and 94 for a drug, bio-affecting
or body treating composition containing an active enzyme, bacteria
or other ferment. |
| 435, | Chemistry: Molecular Biology and Microbiology, appropriate subclass, for processes that include
food fermentation but are not claimed as peculiar thereto are in
this class (435). Culturing or propagating methods, per se, even
though peculiar to food micro-organisms are also in this class (435).
Single enzyme systems are in class (435) while mixed organisms and
mixed enzyme systems peculiar to food are in Class 426. |
|
| | |
| 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.
| | (1)
Note. Consumption of oxygen in a packaged food by a living
organism is included in this subclass. |
| | (2)
Note. This subclass includes alcoholic fermentation in a
mercantile container such as in the preparation of sparkling wines. |
| | (3)
Note. The package itself must be of the mercantile type.
Fermentation in closed containers wherein the product is improved
and then repacked into commercial packages is not the type of fermentation
reaction intended to be placed herein. See subclasses 392+ for
a discussion of packaging and the scope of what is considered to
be packaging. |
| | (4)
Note. To be placed herein there must be an intent to
have fermentation in the package. However, the operative may include
opening of the package subsequent to fermentation with the removal of
unwanted contents and subsequent closure as well as sealing of foods
in closed containers which have vent holes which must be closed
after the fermentation reaction in order to complete a final mercantile
package structure. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 12, | for the addition of a chill-proofing enzyme to an
alcoholic beverage with subsequent bottling of the beverage after
a fermentation reaction. |
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology,
subclasses 243+ for packages containing living fungi. |
|
| | |
| 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.
| | (1)
Note. Deoxygenating of a glucose containing product employing
a live micro-organism rather than an enzyme composition is to be
found elsewhere in this class depending on the substrate employed. | |
| | |
| 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.
| | (1)
Note. Unless otherwise noted a dealcoholized substrate will
be presumed to be partially devoid of its original alcohol content
rather than being completely devoid of alcohol and will be proper herein. |
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology,
subclasses 93 , 98-105, for the fermentation of carbohydrates. |
|
| | |
| 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.
| | (1)
Note. Malting followed by an alcoholic fermentation is considered
proper subject matter for this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 29, | for the fermentation of a cereal product with malt
as in the preparation of a malt wort. |
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology,
subclass 93 for processes that include diastatic mashing by
malt or other means. |
|
| | |
| 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.
| | (1)
Note. Unless otherwise noted a dealcoholized substrate will
be presumed to be partially devoid of its original alcohol content
rather than being completely devoid of alcohol. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 17, | for a process of reducing alcohol concentration
by converting the alcohol containing stock into vinegar utilizing an
enzyme or bio-active containing material. |
| 493+, | for processes of distilling an alcoholic containing
stock. |
|
| | |
| 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.
| | (1)
Note. Wine, per se, will be considered as being derived from
a fruit material. | |
| | |
| 16 | Of malt wort |
| | This subclass is indented under subclass 11. Processes involving the use of malt wort as the substrate.
| | (1)
Note. Included herein but not limited as examples of products
which are produced by malt wort fermentation are beer, lager, ale,
stout and porter. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 13, | for preparing a malt wort followed by an alcoholic
fermentation. |
| 28+, | for the preparation of a beverage, beverage mash
or beverage wort. |
| 477, | for methods of carbonating a fermented liquid food
material. |
|
| | |
| 17 | Preparation of vinegar |
| | This subclass is indented under subclass 7. Process involving the fermentative production of vinegar.
| | (1)
Note. Most of the patents herein utilize an alcohol containing
substrate as the starting material. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 48, | for the fermentation of starches and carbohydrates,
per se, derived from cereal type plant materials. |
|
| | |
| 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.
| | (1)
Note. Such unqualified terms as to the use of yeast type
as yeast, per se, baker"s yeast,
leaven, or unqualified processing steps as fermenting, leavening,
proofing, proving, expansion, raising, adding a starter, are sufficient
to bring a document within this or the indented subclass. |
| | (2)
Note. The inclusion of an active enzyme in a process claim
is regarded as being a fermentation reaction even if the claim fails
to recite that a fermentation reaction is actually taking place. |
| | (3)
Note. Flour unqualified is interpreted as wheat flour. | |
| | |
| 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.
| | (1)
Note. Processes which employ protein containing material
e.g., meat, eggs, etc.., in a nonseparated state are excluded herefrom
and will be found below in the schedule. | |
| | |
| 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.
| | (1)
Note. Included herein are phosphatides and compositions containing
same. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 331+, | for processes of preventing staling of nonyeast
bread or nonyeast dough products utilizing carboxylic acid esters. |
|
| | |
| 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.
| | (1)
Note. Vinegar is regarded for purposes herein as being an
organic acid. | |
| | |
| 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.
| | (1)
Note. Salt (NaCl) is not regarded as being an inorganic compound
for this subclass and will be found in subclass 19. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 13, | for the preparation of a malt wort followed by an
alcoholic fermentation step. |
| 16, | for the alcohol fermentation of a malt wort. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 7, | for the fermentative treatment of a fish derived
protein. |
| 34+, | for the fermentative treatment of protein derived
from a lacteal source. |
| 44, | for the fermentative treatment of a protein derived
from a bean, seed or nut, and in particular subclass 46 for soy
protein. |
| 47, | for the fermentative treatment of a whole egg or
yolk. |
| 55, | for the fermentative treatment of a protein derived
from a mammal or fowl source. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 34+, | for fermentation reactions involving lacteal derived
triglyceridic material. |
|
| | |
| 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.
| | (1)
Note. The type of enzyme materials which are proper herein
are usually characterized as being, lipolytic, lipase type or fat
breakdown enzyme. | |
| | |
| 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.
| | (1)
Note. Processes wherein curd formation occurs as an intermediate
step and is subsequently destroyed, or where curd is treated so
that the final product contains substantially no curd formation,
are excluded herefrom and will be found under subclasses 34+ on
some other basis. | |
| | |
| 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.
| | (1)
Note. Processes which involve curing or aging of a cheese
or cheese by ferments which are in the cheese or curd or which have
been added prior to cheese curdling are not proper herein and will
be found under subclasses 36+ on some other basis. | |
| | |
| 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. |
| | |
| 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. |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 18+, | for fermentation of a cereal product. |
| 48, | for the fermentation of starches and carbohydrates,
per se, derived from seeds, beans or nuts. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 10, | for the treatment of egg products with glucose oxidase. |
| 32, | for the treatment of egg white or egg albumen. |
|
| | |
| 48 | Of isolated carbohydrate |
| | This subclass is indented under subclass 7. Processes involving the fermentation of an isolated or separated
carbohydrate material.
| | (1)
Note. Included within the term isolated or separated carbohydrate
and not limited to the specific examples recited are molasses, honey,
starch, sugar beet material, maple syrup, sucrose mix syrup, and
cellulose. |
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology,
subclasses 93 , 98-105 for processes of fermenting, utilizing carbohydrates
as substrate materials wherein the product produced is not limited
to a food use. |
|
| | |
| 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.
| | (1)
Note. The enzyme may be contained in the natural plant material
or may be added to the plant material. | |
| | |
| 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.
| | (1)
Note. Tea or a tea extract is excluded from this subclass
and will be found under subclasses 49+ on some other basis. |
| | (2)
Note. The final product may be in dry form reconstitutable
by the addition of water. |
| | (3)
Note. Purees are included herein. | |
| | |
| 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.
| | (1)
Note. Processes involving separating a plant material into
two or more fractions and culturing one of the fractions without
the addition of extraneous enzymatic or enzyme containing or producing material
followed by a remixing of the cultured product with one or more
of the original fractions is not considered to be an addition within
the confines of this subclass and will be found under subclasses
49+ on some other basis. | |
| | |
| 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.
| | (1)
Note. An aging or tendering process for meat involving no
added enzymes as in electrolysis is here. | |
| | |
| 57 | Treatment or preparation of casing |
| | This subclass is indented under subclass 56. Processes wherein the substrate treated is an animal derived
casing.
| | (1)
Note. Processes wherein a meat or fowl product is subjected
to fermentation and wherein the product is manufactured into a casing
are excluded herefrom and will be found under subclasses 55+ on
some other basis. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 32, | for the fermentative treatment of collagen. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 2, | for methods involving the injection of enzymes into
live animals. |
| 281, | for additive processes to meat by injection or by
external pressure. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology, particularly
subclasses 254.1+ for methods of propagating yeast or molds even
though the yeast or mold is to be used in a later unclaimed food
producing operation. |
|
| | |
| 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.
| | (1)
Note. Natural foods which contain enzymes but wherein the
disclosure of the patent is silent as to the activation of the enzymes
or the functioning of the enzyme therein for their bio-chemical activity
are not proper herein and will be found in the product area of this
class. |
| | (2)
Note. Unless the patent disclosure indicates to the contrary
that an added material to a food is not for the purpose of affecting
a fermentation, material such as malt, malt extract, yeast type
material, baker"s yeast, leaven, a named enzyme material,
or a live micro-organism, will be regarded as preparing a composition proper
for this subclass. |
| | (3)
Note. Unless the patent disclosure indicates to the contrary,
terms such as wort, malt wort, malt liquor, malt beverage, cheese,
bread, alcohol containing beverage and other food prepared through
a fermentation reaction will be regarded as foods having no further
active ferment material capable of carrying out an additional fermentation
reaction and will be classified below on some other basis. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 2, | for the processes which involve the treatment of
live animals. |
| 7+, | for processes of preparing foods involving a fermentation
step. |
| 531+, | for products which may contain a ferment in a permanently
inactive state and in particular subclasses 549+ for a batter
or dough product, 582 for a cheese product, and 592 for an alcohol
containing beverage. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 435, | Chemistry: Molecular Biology and Microbiology, particularly
subclasses 254.1+ for methods of propagating yeast or molds even
though the yeast or mold is to be used in a later unclaimed food
producing operation. |
|
| | |
| 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.
| | (1)
Note. Included within the type of enzyme material proper
herein is papin, ficin, bromelin, trypsin, pepsin, rennin, etc. | |
| | |
| 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.
| | (1)
Note. Included herein are malt and malt containing extracts. | |
| | |
| 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.
| | (1)
Note. This subclass requires the final desired product to
be a potable water composition. Methods of preparing a potable
water composition and then utilizing same are classified depending
on the subsequent operation. |
SEE OR SEARCH CLASS:
| 210, | Liquid Purification or Separation, for methods of purifying water. |
| 423, | Chemistry of Inorganic Compounds,
subclass 580.1 for potable water, per se. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 423, | Chemistry of Inorganic Compounds,
subclasses 437.1+ for carbonic acid, per se. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 89+, | for a food with a dissimilar edible material. |
| 302+, | for methods of coating a solid food with a liquid. |
|
| | |
| 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.
| | (1)
Note. Compositions which contain nitrogen containing compounds
which are not disclosed as being for nutritional purposes, e.g.,
preservation, coloring, etc., are not proper in this subclass will be
classified on some other basis. | |
| | |
| 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.
| | (1)
Note. The material may either be food specifically designed
for the microflora, or it may be food to enhance the effect of microflora. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 61+, | for compositions containing a micro-organism intended
for the intestinal tract of an animal. |
|
| | |
| 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.
| | (1)
Note. Vitamins in the form of extracts are not considered
as being part of a naturally occurring food. |
| | (2)
Note. The vitamins or vitamin derivatives herein are those
that are normally added to foods to fortify the foods and are normally
added in a concentrated state. Included to be excluded herefrom are
whole foods which are claimed as having a vitamin content but which
content is naturally occurring. Included and proper within this
subclass are the normally named vitamins as well as the fish liver
oils which are known to contain high vitamin values. Not included herein
is the blending of different foods to increase or modify the vitamin
contents therein. |
| | (3)
Note. Vitamin derivatives are products that have essentially
the same chemical structure and the same physiological effect as
the natural vitamins. |
| | (4)
Note. Vitamins which are added to foods for some other purpose
than for supplementing or fortifying the food, will be found elsewhere
in the schedule. In particular see subclass 182 for a food in combination
with vitamin C used as an anti-oxidant. |
SEE OR SEARCH CLASS:
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for vitamin compositions, per se. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 615, | for a nutritional or dietetic supplement, per se. |
|
| | |
| 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.
| | (1)
Note. The majority of patents in this subclass relate to
safety sticks for handled confections. |
| | (2)
Note. Included herein are those products which make the article
safer for the user in the actual eating of the article, and not the
type which protect the user in an operation ancillary to the eating
of the article. For instance, an article which can be withdrawn
from a hot oven without burning the user is not the type of safety feature
contemplated in this area. |
| | (3)
Note. The features proper herein are those that protect the
health and well being of the user and are not of the type which
protect the users clothing or which protect against dripping or
splattering. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 117, | for a food contained within a baby bottle type dispenser. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 144, | for grooved or corrugated edibles. |
SEE OR SEARCH CLASS:
| 30, | Cutlery,
subclasses 164.9+ , for hand tools and work supported tools for scoring
(or marking) a material. |
| 83, | Cutting,
subclasses 6+ , for scoring methods and machines. |
| 225, | Severing by Tearing or Breaking,
subclasses 96+ , for implements or machines for preliminarily weakening (as
by scoring) and subsequently breaking a work piece. |
| 249, | Static Molds,
subclass 52 , for static means on a molding device to produce a
groove or depression in the molded product to facilitate breaking
or cutting of the product. |
|
| | |
| 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.
| | (1)
Note. A number of patents have been placed in this and the
indented subclasses which do not positively recite the combination
of an infusible charge and infusor. These patents, however, are
of the type which would require the destruction of the infusor,
as in an infusor package in order to incorporate an infusible charge
therein, and for classification purposes these patents have been interpreted
as calling for the defined combination. |
| | (2)
Note. The line between this subclass and the indents thereunder
and Class 99, Foods and Beverages: Apparatus, subclass 295, is
that this class (Foods) will take the subcombination of a disposable infusor
with a charge therein while Class 99, subclass 295, will take the
subject matter defined above in combination with an infusor apparatus. |
SEE OR SEARCH CLASS:
| 4, | Baths, Closets, Sinks, and Spittoons,
subclasses 226 and 228-231, for disinfecting chemical holders
for use in the flush pipes and flush bowls of water closets. |
| 15, | Brushing, Scrubbing, and General Cleaning,
subclasses 561+ , for material applicators of general utility having
a work contacting means and material supply wherein the material permeates
the work contacting means. |
| 53, | Package Making, appropriate subclass for making tea bags and particularly
subclasses 135+ , for filling bags and closing by sewing. |
| 99, | Foods and Beverages: Apparatus,
subclasses 279+ , for infusion apparatus and particularly subclass
295 for infusing receptacle apparatus using a disposable container
and subclass 323 for infusing receptacles. |
| 128, | Surgery,
subclass 272 , for receptacles designed to hold medicaments,
especially containers facilitating the charging of medicating devices. |
| 134, | Cleaning and Liquid Contact With Solids,
subclass 93 , for soap dissolving devices forming part of a
cleaning apparatus. |
| 150, | Purses, Wallets, and Protective Covers, for cloth bags in general and closures therefor. |
| 206, | Special Receptacle or Packages,
subclass 0.5 , for infusing packages and receptacles containing
a material other than a food and wherein the substance contained
may be infused directly from or through the walls of the receptacles
or packages. |
| 210, | Liquid Purification or Separation,
subclass 282 , for removable cartridges or hand manipulated containers
for particulate material functioning as a separator, subclasses 314+ for
spaced filters, subclasses 323+, for plural distinct separators
of more general utility, and subclass 494, for a unit comprising
a filter medium within a foraminous container. |
| 229, | Envelopes, Wrappers, and Paperboard Boxes,
subclass 56 , for compartmented paper bags and subclass 63, for
paper bag closure cords. |
| 239, | Fluid Sprinkling, Spraying, and Diffusing,
subclasses 34+ , for holders for slow diffusers. |
| 422, | Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 255+ for apparatus for dissolving, leaching, or extracting
a soluble constituent of a nonbeverage material. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions,
subclasses 16+ , for medicated papers and fabrics. |
|
| | |
| 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.
| | (1)
Note. A mixture of dried soluble instant coffee and coffee
in normal beverage form is subject matter for this subclass. | |
| | |
| 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.
| | (1)
Note. A series of identical charges wherein a single charge
is utilized in preparing a brew is not an infusor containing two
(2) or more compartments. | |
| | |
| 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.
SEE OR SEARCH CLASS:
| 150, | Purses, Wallets, and Protective Covers,
subclasses 3+ , for bag closures within the class definition (150). |
| 220, | Receptacles,
subclasses 24+ , and see notes thereunder for closures in general. |
| 229, | Envelopes, Wrappers and Paperboard Boxes,
subclasses 62+ , for bag closures within the class definition (229). |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 210, | Liquid Purification or Separation,
subclasses 470+ , for handled filters, per
se. |
|
| | |
| 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.
| | (1)
Note. Since the association of an infusor with a string with
or without a tag portion is common in this art, the nominal recitation
of a string with or without a tag portion and nothing more is not
considered proper for this subclass but will be classified under
subclasses 77+ on some other basis. | |
| | |
| 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.
| | (1)
Note. The total infusor material need not be defined. It
is sufficient if for instance, a specific coating is recited or,
if a part of the total infusor is defined in terms of its chemical
material. | |
| | |
| 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).
| | (1)
Note. It is intended that in order for a patent to be in
this subclass the drinking tube or straw should require a person
to create a vacuum to raise the contents from a container rather
than a squeeze type of container. |
SEE OR SEARCH CLASS:
| 30, | Cutlery,
subclass 141 , for spoons having a fluid conducting means therewith,
usually arranged through the handle. |
| 138, | Pipes and Tubular Conduits, various subclasses for tubular pipe wall structure
of general utility. |
| 239, | Fluid Sprinkling, Spraying, and Diffusing,
subclasses 16+ , and particularly subclass 33 for tubular devices having
openings at each end and being adapted for conducting fluids for
drinking, one end being placed in the mouth and the other end being placed
in the liquid during use. |
| 446, | Amusement Devices: Toys,
subclasses 115+ , particularly subclasses 119+ for straws
and portable drinking tubes combined with fanciful figures or toys
for amusement of the user of the straw while sipping. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 106+, | for transparent films and windowed packages whereby
food can be visually inspected. |
SEE OR SEARCH CLASS:
| 40, | Card, Picture, or Sign Exhibiting,
subclasses 2+ , 306+, for barrel, can or round box carried
indicia, 310+, for bottle labels or mere modification of the
bottle to receive a label and 312+, for box carried indicia. |
| 73, | Measuring and Testing,
subclasses 426+ , for a device for measuring volume. |
| 215, | Bottles and Jars,
subclasses 7+ , for receptacles of that class having means to
indicate the contents of the receptacle have been tampered with
or for indicating the quantity of the material in the receptacle,
or means to physically indicate, e.g., spikes to note dangerous
character of the contents. |
| 222, | Dispensing,
subclasses 23+ , for a dispenser in combination with an indicator. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 73, | Measuring and Testing,
subclasses 339+ , for thermometers, particularly subclass 356, for
qualitative and quantitative color-change indicators and subclass
358, for indicative devices wherein the fusible element constitutes
the indicator. |
| 116, | Signals and Indicators,
subclass 106 and 114.5, for fusible controls for non-electrical
alarms and indicators. |
| 252, | Compositions,
subclass 301.2 , for compositions containing fluorescent or phosphorescent
substances as analytical, testing, or identification agents and
subclass 408.1, for compositions used for testing or indicating. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 68, | for ice coated product. |
SEE OR SEARCH CLASS:
| 428, | Stock Material or Miscellaneous Articles,
subclasses 402+ for structurally defined or coated small grains
or bits of matter (e.g., sphere, flake, microcapsule, liposome,
coated), see search notes therein for placement of such art. |
|
| | |
| 90 | Having inedible feature |
| | This subclass is indented under subclass 89. Subject matter having a feature that is nonedible.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 132+, | for other edible products having a nonedible feature. |
|
| | |
| 91 | Stick feature |
| | This subclass is indented under subclass 90. Subject matter wherein the inedible feature is a stick.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 134, | for other edible products having a stick feature. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 47, | Plant Husbandry,
subclass 57.6 for a coated seed. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 496+, | for processes of physically treating said product. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 446, | Amusement Devices: Toys, 84, Music, and 273,
Amusement Devices: Games, appropriate subclasses for subject matter of those
classes not limited by claim or disclosure to an edible for ultimate
consumption. As between Classes 46, 84, and 273, supra and Class
426 takes subject matter of the above classes when limited by claims
on disclosure as being made of edible material that is intended
to be eaten. |
| 473, | Amusement Devices: Games, for subject matter not limited by claim or disclosure
to an edible for ultimate consumption. Class 426 takes subject matter
when limited by claim or disclosure as being made of edible material
that is intended to be eaten. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 92, | for meat filled casing wherein the product is coated,
etc. |
| 138+, | for edible casings, per se, or other filled edible
casings. |
|
| | |
| 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.
| | (1)
Note. The mere recitation of (1) such generically designated
terms as packaged, wrapped, canned, bottled, hermetically sealed,
etc., (2) a single layer of packaging material without some specific
shape of said material or structural detail, e.g., square glass
bottle, coated, or wherein the layer does not have any interaction
other than packaging, e.g., specific oxygen permeability, light
permeability, etc. (3) insert gas packing, per se, without structure
to contain the gas, (4) a closure closing a receptacle without specific
structure, or (5) packaging made from specific claimed material,
i.e., glass, tin, aluminum, metal foil, or plastic are not considered
proper for this and indented subclasses. |
| | (2)
Note. The food material itself must be enrobed or encased,
whereas a nonedible associated with the food need not be. |
| | (3)
Note. Aerosol containers not withstanding the above limitations
are proper for Class 426, subclass 116. |
| | (4)
Note. A filled nonedible casing is considered proper for
this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 90, | for a coated or laminated food associated with a
nonedible material which may be a package. |
| 104, | for an imitated, simulated, or child-oriented article
having a food contained therein. |
| 105, | for a meat filled casing of the sausage type. |
| 132+, | for a food associated with a nonedible feature. |
SEE OR SEARCH CLASS:
| 206, | Special Receptacles and Packages, particularly
subclasses 46+ for mercantile packages not limited to food as the
content therein. |
| 229, | Envelopes, Wrappers, and Paperboard Boxes,
subclasses 87.08 through 87.11for a food wrapper, per se. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 99, | Foods and Beverages: Apparatus, particularly
subclasses 253 and 274, for apparatus peculiarly adapted for the preparation
and preservation of foods and utilizing electrical heating devices such
as the radiant type. |
| 219, | Electric Heating,
subclasses 678+ for microwave heating; note for claims citing both
food (edible) and nonfood (nonedible) heating by an electric heating device or method,
classification is proper for Class 219, and if the claims recited
are limited to food (edible) heating methods, composition,product,
or processes, classification is proper
for Class 426. Also, see subclasses 764+ for capacitive
dielectric heating, note subclass 771. |
|
| | |
| 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.
| | (1)
Note. Packages which are formed from a carton which has a
multiplicity of compartments wherein the top of one compartment
acts as the base for an above compartment is not proper herein and will
be found in subclass 119. For the most part the package herein
involves the use of a two-step packaging operation, e.g., wrapping
a food and then enclosing multiples of the wrapped food in a larger
exterior carton. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 117, | for multiple units involving filled baby bottles. |
|
| | |
| 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.
| | (1)
Note. Packaged frozen edible materials, per se, are not subject
matter for this subclass. |
| | (2)
Note. A significant number of the patents herein are drawn
to the use of ice as a refrigerant for maintaining foodstuffs on
transport. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 68, | for foodstuffs coated with ice. |
SEE OR SEARCH CLASS:
| 53, | Package Making, particularly
subclass 127 , for packaging not specialized to refrigeration
and see the reference to Class 62 in that subclass (127). |
| 62, | Refrigeration, appropriate subclass, for a refrigerated commodity
containing package container or receptacle. |
| 126, | Stoves and Furnaces, appropriate subclasses for various receptacles having associated
therewith various heaters and particularly
subclasses 261+ for heaters for warming and keeping warm articles
of food. |
| 141, | Fluent Material Handling With Receiver or Receiver
Coacting Means,
subclass 82 , for the subject matter of that class combined
with cooling not specialized to refrigeration. |
| 215, | Bottles and Jars,
subclass 12 , for a spaced wall or jacketed bowl or jar. |
| 217, | Wooden Receptacles, especially
subclasses 7+ for a compartmented box. |
| 220, | Receptacles,
subclasses 592.01+ for a receptacle having means for facilitating
the maintaining its contents above or below ambient temperature. |
|
| | |
| 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.
| | (1)
Note. Included herein are lollipops or food materials wherein
only the food portion is encompassed or covered with an inedible
material. | |
| | |
| 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.
| | (1)
Note. Expansion of an interior portion of a package is not
sufficient for placement of a document within this subclass. For
instance expansion of an interior liner without an increase in the
dimensions of the exterior package would be classified elsewhere. |
SEE OR SEARCH CLASS:
| 73, | Measuring and Testing,
subclass 429 , for measuring vessels with movable means to alter
the size of the vessel. |
| 220, | Receptacles,
subclass 8 , for receptacles having telescoped sections whose relative
positions may be adjusted. |
| 312, | Supports: Cabinet Structure,
subclass 205 , for subject matter of that class (312) in which
the overall dimensions may be changed to provide for a plurality
of volumes. |
|
| | |
| 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.
| | (1)
Note. Excluded from this subclass are containers which act
as molds and thereby mold a plastic food; or containers which are
made of transparent material so that the contents are clearly visible;
also excluded are containers designed as by the materials of which they
are made or by the use of mold release liners to dispense food materials, e.g.,
nondrip bottles etc. | |
| | |
| 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.
| | (1)
Note. The mere naming of a packaging material which has properties
which are such that a food may be heated or cooked in a container
is not sufficient for this subclass. The container must be so structured
to offer a specialized cooking or heating container. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 107, | for a package which is particularly adapted for
treatment with electrical or wave energy. |
SEE OR SEARCH CLASS:
| 44, | Fuel and Related Compositions,
subclasses 250+ for a flameless or glowless fuel composition, per
se, and subclasses 901+ for collection of patents showing
a combination of a fuel with a variety of objects and materials
to be heated. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 206, | Special Receptacles and Packages, appropriate subclasses, for special receptacles and packages,
particular attention being directed to
subclasses 41.4+ and 56+ which have dispensing titles.
As between these subclasses and class (221), Class 221 takes article
dispensers identifiable as such by sections I and II of the Class
221 definition, the "dispensers" in Class 206, subclasses
41.1 and 56+ being for fluent material and stick material
and of various structures which while loosely considered to be dispensers
in Class 206 do not come within the class limitation of Class 221. |
| 221, | Articles Dispensing, appropriate subclasses, for article dispensers not
otherwise provided for. Class 221 is the residual article dispensing
class and takes receptacles having means to eject or release articles
therefrom where not otherwise provided for. |
| 222, | Dispensing, appropriate subclass for receptacles combined with
dispensing features. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 1+ for continuous gas or vapor phase colloid system (e.g.,
smoke, fog, aerosol, cloud, mist) or agents for such systems or
making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC
for the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 29, | Metal Working,
subclass 235.5 , for apparatus for applying nipples to nursing
bottles. |
| 128, | Surgery,
subclass 252 , for nipples, per se. |
| 215, | Bottles and Jars,
subclass 11 , for bottles intended for use in the feeding of infants. |
| 248, | Supports,
subclasses 102+ , for nursing bottle holders or supports. |
|
| | |
| 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.
| | (1)
Note. A package which merely contains a food in a perforate
wrapper, or in a wrapper which is gas permeable, or in a can which
has a vent hole which will be subsequently sealed is not a package within
the purview of this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 395, | for methods of packaging in containers having structure
which can cooperate with gas generated within the package. |
SEE OR SEARCH CLASS:
| 206, | Receptacles,
subclasses 203.01+ for a receptacles closure comprising a pressure
responsive vent or valve. |
|
| | |
| 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.
| | (1)
Note. All the food products within the container must be
segregated from each other. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 108, | for a multiplicity of individually wrapped food
products contained in an exterior sealed container. |
SEE OR SEARCH CLASS:
| 206, | Special Receptacles and Packages,
subclass 47 , for packages "containing a plurality
of materials which are employed together in combination to make
any definite solution or composition or which are to be used successively
in any operation, also packages of any two or more articles to be cooperatively
used, such as covering material and fasteners and trimming to be
used therewith". |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 30, | Cutlery,
subclasses 3+ , for can openers which operate by cutting. |
| 53, | Package Making,
subclass 133 , for apparatus for providing structure associated
with a cover material which will facilitate the removal of at least
a portion of the cover to expose the contents. |
| 215, | Bottles and Jars,
subclasses 46 and 55 for closure removing devices which are permanently
attached to a bottle or jar type receptacle or are claimed in combination
therewith. |
| 220, | Receptacles, appropriate subclasses such as 47+, 50
and 53+, for devices to open metallic receptacles by breaking
through or ripping the soldered parts. |
| 221, | Article Dispensing,
subclasses 30+ , for article dispensing devices including or combined
with a cutter or punch means to form an outlet opening in the supply
receptacle or in the wrapper thereof. |
| 222, | Dispensing,
subclasses 80+ for fluent material dispensing devices combined with
cutters and/or puncher. |
| 229, | Envelopes, Wrappers, and Paperboard Boxes,
subclass 51 , for boxes having means to open same such as a
tear cord or other device to facilitate ripping a portion of the
box; subclass 66, for bags having devices for readily opening same;
subclasses 85+, for envelopes provided with special means
for facilitating their opening. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 122, | for packages designed to be opened via a scored,
weakened, or perforated line and note the search class notes thereunder
for other classes which may be pertinent to package opening. |
|
| | |
| 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.
| | (1)
Note. Included herein are packages which are double bagged,
e.g., a bag within a bag or packages wherein a can is carried by
an exterior container, or packages which contain liners which are not
laminated or coated to the exterior packaging material; or packaged
foods which are interleaved with a nonedible to facilitate separation
of the foods. | |
| | |
| 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.
| | (1)
Note. Each and every layer disclosed, whether considered
in the document as a base layer or an adhesive layer is construed
to be a separate layer for purposes of placement in this subclass. |
| | (2)
Note. It is not a requirement that for the three minimum
layered packaging material that there be three different layering materials.
It is sufficient for this subclass to have two layering materials arranged
in the three layers. For instance is proper herein. |
| | (3)
Note. Not considered within the confines of this subclass
are packages which are prepared from single layer packaging material
which is in an overlapping relation along an edge with itself or
rolled over itself to form a bag or container and which is autogenously
or with an added adhesive bonded to itself. |
SEE OR SEARCH CLASS:
| 220, | Receptacles,
subclass 64 , for coated metallic receptacles and other receptacles
not provided for elsewhere. |
| 427, | Coating Processes, for processes of coating in general. |
| 428, | Stock Material or Miscellaneous Articles, appropriate subclasses, for a stock material product in
the form of a single or plural layer web or sheet, and especially
411+ for a nonstructure composite web or sheet characterized merely
by the composition of the layers; and
subclasses 544+ , particularly subclasses 615+ for metallic
stock materials which comprise at least two different contiguous
metallic layers. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 126, | for packaging material having three layers with
at least one being metallic, and in particular check the notes relating
thereto which are equally pertinent as well to this subclass. |
SEE OR SEARCH CLASS:
| 215, | Bottles and Jars, for coated bottles and jars and closures for use
therewith. |
| 220, | Receptacles,
subclass 64 , for coated metallic receptacles and other receptacles
not provided for elsewhere. |
| 229, | Envelopes, Wrappers, and Paperboard Boxes,
subclasses 5.81+ , 117.27+, 122.32+, 164.1, 164.2,
and 185.1 for a paperboard box having a multi layer wall. |
| 428, | Stock Material or Miscellaneous Articles, appropriate subclasses, for a stock material product
in the form of a single or plural layer web or sheet, and especially
411+ for a nonstructure composite web or sheet characterized merely
by the composition of the layers. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 105, | for an edible package which contains an animal derived
flesh 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.
| | (1)
Note. Included within this subclass and indents are nonedible
carrying materials which later intentionally form part of the final
consumable food, e.g., wrappers, casing, etc., carrying coloring
for food, flavors for food, release agents for food, or any other
materials which interact with the food and become a part thereof. |
| | (2)
Note. Excluded herefrom as being nonedible are products which
are normally the waste or discard of edible products, e.g., seeds,
hulls, shells, husks, bones, etc. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 91, | for a structurally defined composite food containing
a stick feature. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 140, | for all casings or containers prepared from animal
derived tissue, including those that may have an inedible feature
associated therewith. |
|
| | |
| 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.
| | (1)
Note. Included herein are products which are ultimately designed
to function as edible containers but which are in an incomplete
state of manufacture and require an assembly step to be put in their
final desired configuration. |
| | (2)
Note. All casings will be considered to be inedible in the
absence of disclosure to the contrary. An exception to this rule is
animal derived casing which, per se, will be considered edible. | |
| | |
| 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..
| | (1)
Note. A casing, per se, will be considered proper for this
subclass if it is composed of animal derived material, even if it
is associated with a known nonedible material. |
| | (2)
Note. Included herein are shirred edible casings. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 105, | for a meat filled edible or inedible casing. |
| 277, | for the formation of an edible casing by extruding
a composition into a reactive bath. |
| 278, | for the chemical modification or treatment of an
edible casing. |
| , | SEARCH CLASS: |
| 138, | Pipes and Tubular Conduits, subclasses 118+ for
inedible artificial food casings with open ends and shirred products
with open ends. |
| 428, | Stock Material or Miscellaneous Articles, subclasses
85+ for a product having a pile or nap type surface comprising
an animal skin which still retains the hair or fur, subclass 411
for a stock material product in the form of a composite web or sheet
comprising plural layers adhered or cohered to each other, and especially
subclass 473 in which one layer comprises an integral portion of
animal skin. |
|
| | |
| 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.
| | (1)
Note. Subjective evaluation is proper for this subclass if
the matter evaluated is indirectly determined, that is for example
if a measurement is made inanimately and then read or sensed by
a human being e.g., reading a spectrophotometer, etc. |
| | (2)
Note. Treating a material to a certain condition without
a defined inanimate measurement, test, inspection, or control, e.g.,
temperature, PH, etc., is not proper subject matter for this subclass and
classification of such a process will be accorded on some other
basis. |
SEE OR SEARCH CLASS:
| 73, | Measuring and Testing, appropriate subclasses, for measuring and testing of physical
properties, especially
subclass 169 for testing flour, dough or bread by physical means. |
| 252, | Compositions,
subclass 408 .1 for analytical, testing, or indicating composition. |
| 436, | Chemistry: Analytical and Immunological Testing,
subclasses 1+ , for chemical and analytical control methods involving
a chemical reaction, especially subclass 22 for dairy control methods. |
|
| | |
| 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.
| | (1)
Note. The material undergoing treatment need not be solid
as long as the final product is in solid form. | |
| | |
| 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.
| | (1)
Note. Treatments of special packages which are designed to
allow transmittance of only certain wavelengths of the electromagnetic
spectrum are proper for subclass. | |
| | |
| 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.
| | (1)
Note. Excluded herefrom are steam, nitrogen air, CO2 or
the inert gases,or mixtures solely composed of any of the above. |
| | (2)
Note. Gas for purposes herein includes a mist, smoke, or
vapor. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 236, | for processes involving the treatment of a gas with
electrical or wave energy and the subsequent application of the treated
gas to a food, the application itself not involving wave or electrical energy. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 1+ for continuous gas or vapor phase colloid system (e.g.,
smoke, fog, aerosol, cloud, mist) or agents for such systems or
making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC
for the specifically claimed art. |
|
| | |
| 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.
| | (1)
Note. Mere heating in an oven wherein the air therein is
heated and cooks a food within the oven is not the type of treatment
of gas required for this subclass. |
| | (2)
Note. Gas for purposes herein includes a mist, smoke, or
vapor. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 312+, | for the application of ozone to a food material
wherein the claim fails to recite the mode of generation of the ozone
material. |
SEE OR SEARCH CLASS:
| 204, | Chemistry: Electrical and Wave Energy,
subclasses 155+ for preparation of compounds or elements through
chemical reaction brought about by electrical or wave energy in a
magnetic field and subclasses 164+ for chemical preparation
of a compound or element by using an electrostatic field or electrical
discharge, especially subclass 176 for the production of ozone by
subjecting material to an electrostatic field or electrical discharge. |
|
| | |
| 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.
| | (1)
Note. The energy must be applied directly as such to the
food material in the form of electrical or wave energy. Conversion
of energy such as electrical to heat and the application of the
heat to the food material is excluded from this subclass. |
SEE OR SEARCH CLASS:
| 156, | Adhesive Bonding and Miscellaneous Chemical Manufacture,
subclasses 272+ for a laminating process including direct application
of electrical or radiant energy to the work, and see the "SEARCH
CLASS" notes thereunder. |
| 204, | Chemistry: Electrical and Wave Energy, appropriate subclasses for processes of treating
material, in general, by electrical or wave energy. |
| 205, | Electrolysis: Processes, Compositions Used Therein,
and Methods of Preparing the Compositions, appropriate subclasses for electrolytic processes,
in general. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. Beta radiation as used herein includes cathode rays
or electron beams, the former being the common designation when
the rays originate from a natural or artificial source, while the
latter designation is employed to indicate rays produced in an electrical
apparatus, e.g., vacuum tube type, etc. Beta and electron beams
are particulate in nature. |
| | (2)
Note. Gamma radiation as used herein includes X-rays. Gamma
rays are those that originate from a natural or artificial radioactive
source, whereas X-rays as commonly used are rays that are produced
by electron bombardment of suitable sources. Gamma and X-rays are both
electromagentic in character. Included with the term gamma ray are emissions
from such sources as cobalt 60 and cesium 134. | |
| | |
| 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.
SEE OR SEARCH CLASS:
| 219, | Electric Heating,
subclasses 678+ for microwave heating; note for claims citing both
food (edible) and nonfood (nonedible) heating by an electric heating device or method,
classification is proper for Class 219, and if the claims recited
are limited to food (edible) heating methods, composition, product,
or processes, classification is proper
for Class 426. Also, see subclasses 764+ for capacitive
dielectric heating, note subclass 771. |
|
| | |
| 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.
| | (1)
Note. Partial cooking is proper for this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 523, | for a cooking process where radiant energy or the
like is not claimed. |
|
| | |
| 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.
| | (1)
Note. Dielectric heating involves the placing of a low conductive
food in an alternating electric field, the heating of the food involving
the periodic loss of electrons from within the food caused by the
alternating electric field. | |
| | |
| 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.
| | (1)
Note. Ultraviolet light is considered to have a wavelength
of approximately 200 to 4000 Angstroms. |
| | (2)
Note. Visible light is considered to have wavelength of approximately
4000-7700 Angstroms. |
| | (3)
Note. Although a certain overlapping will occur at the lower
wavelength of the ultraviolet spectrum and at the upper end of the
visible spectrum, patents will be placed herein on the basis of
the particular desired electromagnetic wave as noted in the specification. |
| | (4)
Note. Included in this subclass are treatments with any of
the wavelengths within the visible spectrum. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 241+, | for processes of heating using light as the heating
means. |
SEE OR SEARCH CLASS:
| 250, | Radiant Energy,
subclasses 42+ for ray treatment of general utility and see the "SEARCH
CLASS" notes thereunder. |
| 422, | Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 1+ for disinfecting, deodorizing, preserving, or sterilizing
processes of general utility. |
|
| | |
| 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.
| | (1)
Note. Treatment requires that the ultimate desired product
still be of contrasting colors. | |
| | |
| 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.
| | (1)
Note. Included herein is the in situ formation of a coloring
material and the use of optical brighteners on foods. |
| | (2)
Note. The coloring material must be added for the purpose
of coloring the food. For example, riboflavin (vitamin B2)
which is orange yellow in color and which is used as a feed supplement rather
than as a color would not be included in this subclass but would
be found in subclass 311. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 383, | for applying a decal or indicia to a food. |
SEE OR SEARCH CLASS:
| 8, | Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles and Fibers,
subclasses 1 through 94and subclasses 162-180, particularly subclasses
3-13 for nontextile dyeing. |
| 106, | Compositions: Coating or Plastic,
subclasses 400 through 506for inorganic pigments, fillers, or aggregates. |
|
| | |
| 251 | To whole nut or bean |
| | Processes under 250 wherein an unshelled nut or whole bean
is treated with 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.
| | (1)
Note. Addition includes any material other than air, CO2,
water, nitrogen, the inert gases, or mixtures solely composed of
the above. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 342+, | for a process of extracting color material involving
a chemical reaction where the intent of the process is to recover
a coloring material rather than in effecting a color change. |
| 422+, | and 478+, for physical processes of recovering
color material for a purpose as noted in 342+ above. |
| 539, | for a food composition containing a bleachant. |
SEE OR SEARCH CLASS:
| 8, | Bleaching and Dyeing, Fluid Treatment and Chemical
Modification of Textiles and Fibers,
subclasses 101+ for bleaching processes generally. |
| 252, | Compositions,
subclass 186.1 and subclass 188.1 for bleaching compositions in
general. |
|
| | |
| 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.
| | (1)
Note. "Heavy metal" is defined as a metal
having a specific gravity greater than 4. This includes all of
the metals having an atomic number of 22 (titanium) or greater,
with the exception of the alkali metals and the alkaline earth metals. | |
| | |
| 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.
| | (1)
Note. Additions of materials to food which affect the color
of foods are known and are common as the addition of sugars which
may result in a desired color in food, as for example, by carmelizing,
or by condensing with amino acids or proteins. A search, therefor
restricted to this area for particular subject matter may not be
complete. |
| | (2)
Note. Additive is consistent with other uses of the term "additive" in
the schedule and is meant to be other than H2O, N2,
Air, CO2, the inert gases, and mixtures composed
solely of any of the aforementioned. |
| | (3)
Note. Coloring or Coloring modification by such operations
as cooking, heating, cooling, roasting, browning, blanching, carmelizing,
burning, charring or aging is not proper herein unless a material
is added prior to the recited operation which will have an effect
on the color. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 302+, | for processes of coating food with a glossing agent. |
| 383, | for applying coloring material in the form of indicia
or decal so as to readily identify the food. |
| 392+, | for processes of preserving color by packaging or
wrapping. |
| 466+, | for preparing a dry product by roasting, toasting,
or browning. |
| 496+, | for treating or preparing a farinaceous dough, batter,
or pastry product. |
| 509+, | for cooking with added aqueous material. |
| 523, | for cooking, per se. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. The majority of patents in this and the indented subclasses
involve the use of compositions variously called curing or pickling
compositions containing salt (sodium chloride) and nitrous oxide
producing materials and such ingredients as sugars, spices, seasonings,
ascorbic acid and its derivatives, various phosphate compounds,
monosodium glutamate and hydrolyzed vegetable proteins. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 332, | for a process of preserving meat utilizing a designated
pickling or curing composition and not involving preserving or modifying
color. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. It is sufficient for this subclass that the patent
disclose that a material is an ion exchange, chelating, or sequestering
agent. The function of the material is assumed to be inherent in
the process upon the admixture of ingredients. |
SEE OR SEARCH CLASS:
| 210, | Liquid Purification or Separation,
subclasses 24+ , for process of liquid purification or separation
using an ion exchange system and see the "SEARCH CLASS" notes
thereunder. |
|
| | |
| 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.
| | (1)
Note. Not included within the confines of this subclass is
the mere heating of a food in order to prepare a tacky surface, or
the adding of water to a dry food material to dissolve a portion
of the food so as to form a tacky surface which will act as an adhesive
surface to adhere foods together. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 285, | for processes involving agglomerating of dry food
compositions. |
| 453+, | for preparing dry foods involving agglomerating
a dry starting material. |
| 502, | for processes involving the assembling or laminating
of dough sheets. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 489, | for a process of removing juice from a fruit or
vegetable by pressing wherein exuded juice covers the fruit or vegetable
and wherein the disclosure is silent as to the formation of a tenacious
coating on the food. |
| 496+, | for processes solely involving skin forming on a
dough form. |
|
| | |
| 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. |
| | |
| 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.
SEE OR SEARCH CLASS:
| 264, | Plastic and Nonmetallic Article Shaping or Treating
Processes,
subclasses 183+ for processes of shaping by extruding into a reactive
bath. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 8, | Bleaching and Dyeing; Fluid Treatment and Chemical
Modification of Textiles and Fibers,
subclasses 94.1+ , for the treatment of hides, skins, feathers, and
animal tissue; and 127.5+ for the chemical modification of
proteinaceous fibers when such treatments are not specialized for
use in preparing a food. |
|
| | |
| 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.
| | (1)
Note. "Displacement" requires a shifting
of the food material from one volume of space to a volume of space outside
the original volume occupied by the material. It must be more than
a mere compression wherein the material occupies a smaller volume. | |
| | |
| 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.
| | (1)
Note. External pressure is something more than the natural
pressure exerted by a fluent due to its weight or height above the
substrate to be treated. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 390+, | for processes of preparing an edible preform. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 272, | for methods of building up units from a nondry starting
food using a base supplied constituent. |
| 274+, | for methods of assembling plural edible preforms
utilizing an extraneous binder, release agent, or diverse food as
an adhesive material. |
| 453+, | for the preparation of a dry food product involving
an agglomerating process. |
SEE OR SEARCH CLASS:
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes,
subclasses 5+ for particle formation by liquid comminuting, particularly
subclass 6, with uniting of said particles, and subclasses 109+ for
processes of forming articles by uniting of particulate material. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 478+, | for a process including the step of cleaning food. |
| 506+, | for a process including a step of cleaning food
using water. |
SEE OR SEARCH CLASS:
| 134, | Cleaning and Liquid Contact With Solids, appropriate subclasses for the process of cleaning
foods, per se, by the removal of natural occurring material, e.g.,
dirt, smut, etc. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 353, | for treatment of bean, nut, or cereal seed including
removal of outer covering. |
| 482, | for removal of outer covering of plant material. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 314+, | for processes of applying particles suspended in
a smoke to a food which particles are the result of a combustion
process. |
|
| | |
| 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.
| | (1)
Note. "Sequential" for purposes herein requires
an interruption of the coating operation, or a treatment of the
coated food prior to the application of more of the same type of
particulate material. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 314+, | for processes of applying particles suspended in
a smoke to a food which particles are the result of a combustion
process. |
|
| | |
| 296 | Subsequent cooking |
| | This subclass is indented under subclass 289. Processes in which the composite of particles and core is
cooked.
| | (1)
Note. The cooking need not be complete, i.e., the core or
portions of it may remain uncooked. | |
| | |
| 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.
| | (1)
Note. Shaping includes for the most part rolling or folding,
and does not include cutting or spreading. | |
| | |
| 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.
| | (1)
Note. Included herein is the packaging of eggs as well as
cracking or removing the contents of an egg. | |
| | |
| 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. |
| | |
| 301 | Material is unctuous |
| | This subclass is indented under subclass 300. Processes involving the treating of an unshelled egg with
an unctuous material.
| | (1)
Note. "Unctuous" includes the mineral oils
derived from petroleum and the fatty substances of plants and animals
which are usually the glycerol esters of fatty acids. | |
| | |
| 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.
| | (1)
Note. The final product need not be in a coated state, nor
does coating include impregnating, per se, without the formation
of a surface layer affixed to the solid food base. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 272, | for the affixing together of foods utilizing a base
supplied constituent. |
| 273, | for coating of a nondry food utilizing a base supplied
constituent. |
| 274+, | for assembling preforms using an extraneous binder
or release agent. |
| 297, | for spreading a plastic on an edible preform and
reshaping the preform. |
SEE OR SEARCH CLASS:
| 427, | Coating Processes, for processes of coating in general. |
|
| | |
| 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.
| | (1)
Note. Methods limited to cooling, heating, or drying are
not considered proper subject matter herein. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 290, | for the application of a solid particulate material
to a base with subsequent liquefaction of the applied particulate material. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 298+, | for methods of coating whole eggs with a fluent
coating material. |
|
| | |
| 310 | Preserving |
| | This subclass is indented under subclass 302. Processes wherein the coating functions to maintain the
food base in a desired condition.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 296+, | for processes of treating unshelled eggs which may
involve a preservation by a coating operation. |
| 321+, | for inhibiting chemical or physical change in a
food by contacting with a chemical agent. |
|
| | |
| 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..
| | (1)
Note. Included herein are vitamin active materials which
are active as vitamins, per se, as well as those that metabolize
in the living body to form an active vitamin (e.g., carotene, etc.). |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 72, | for a vitamin containing product. |
|
| | |
| 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.
| | (1)
Note. "Gas" for purposes herein includes
vapors, mist or smoke. |
| | (2)
Note. Excluded herefrom are CO2, air, steam,
nitrogen, the inert gases, or mixtures composed solely of any of
the above; or the use of the above gases as carriers for nongaseous
materials. Absent any disclosure to the contrary "gas" will
be taken to mean one of the gaseous materials excluded above. Also excluded
from this subclass is the production of a gas by an "in
situ" reaction wherein the reacting medium is in physical
contact with the food, as well as treatments of food with a gas
derived from a similar food or from a food to which it is closely
related. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 235, | for processes of applying a gas to a food under
the influence of electrical or wave energy. |
| 236, | for processes of treating a gas by electrical or
wave energy and subsequently contacting a food with the treated
gas. |
| 386+, | for processes of separating a volatile essence from
a food and recombining the essence with a similar food. |
| 470, | for methods of preparing a dry food product from
a foamed or gasified material. |
| 474+, | for methods of treating a liquid with a gas. |
SEE OR SEARCH CLASS:
| 34, | Drying and Gas or Vapor Contact With Solids,
subclasses 282+ , for processes not elsewhere classified for contacting
or a gas or vapor with a solid. |
| 261, | Gas and Liquid Contact Apparatus, for processes not elsewhere classified of contacting
a gas with a liquid. |
|
| | |
| 313 | Gas is hydrogen, e.g., hydrogenation, etc. |
| | This subclass is indented under subclass 312. Processes wherein the gas is hydrogen.
| | (1)
Note. Most of the patents herein relate to hydrogenation,
i.e., the addition of hydrogen across an unsaturated carbon to carbon
bond in order to cause saturation of the bond. |
SEE OR SEARCH CLASS:
| 260, | Chemistry of Carbon Compounds, appropriate subclasses according to the product desired
and in particular
subclass 690 for hydrogenation processes. |
|
| | |
| 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.
| | (1)
Note. Smoking or the recitation that the applied material
is the result of a burning or combustion reaction whether in the claims
or in the specification is sufficient to place a patent within this
subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 235, | for an electrostatic smoking operation. |
|
| | |
| 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. |
| | |
| 320 | Applied material is biocidal or disinfecting |
| | This subclass is indented under subclass 312. Processes wherein the applied gas is biocidal or disinfecting.
SEE OR SEARCH CLASS:
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for methods involving the mere application of a gaseous
biocide or disinfectant to a food material. |
|
| | |
| 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.
| | (1)
Note. Excluded herefrom as being "chemical agents" proper
for this subclass are air, nitrogen, CO2, water,
and the inert gases, or mixtures solely composed of any of the above.
Also excluded are NACL and carbohydrate materials, (e.g., sugars,
gums, etc.). However, mixtures of carbohydrates together with NACL
are proper herein. Also excluded are the ordinary pickling or curling
compositions when the claims are not limited to any particular composition. |
| | (2)
Note. Examples of chemical agents proper herein are agents
which prevent or protect against undesirable sprouting, loss of
texture, foam, spreadability, oxidation, gravitational separation,
coagulation, pesticides, clouding or turbidity, viscosity change,
emulsion destruction, etc.. |
| | (3)
Note. Processes proper for this subclass include (A). Inhibiting
an ingredient which is later to be incorporated into a finished
mercantile food; (B). Inhibiting for perfecting a further processing
step; (C). Inhibiting a mercantile food, per se; (D). Contacting
an ingredient which acts as a carrier with a chemical agent, which carrier
is then added to a diverse food to effect inhibiting therein. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 262+, | for processes for preserving or maintaining the
color of a food by an additive process. |
| 302+, | for processes of coating a food base with a liquid
in general, and subclass 310, in particular for coating to effect a
preserving of a food base. |
| 378, | for processes of adding carbohydrate material to
a plant tissue containing food. |
| 382, | for processes of adding a salt solution to a nondisruptive
meat containing product. |
| 392+, | for processes of preserving a food by packaging
or wrapping. |
| 418+, | for processes of storing solid foods under controlled
conditions. |
| 425, | for processes of extracting a constituent which
may be a contaminant. |
| 438+, | for processes of cooking or treating foods with
a heated glyceridic fat or oil. |
| 443+, | for processes of preserving food by dehydrating. |
| 478+, | for processes of removing a constituent of a solid
food which may act as a contaminant. |
| 506+, | for processes of preserving foods by blanching or
cooking with an aqueous material. |
| 520+, | for preserving foods involving heating, including
pasteurizing or sterilizing. |
| 524, | for preserving foods by freezing or cooling. |
SEE OR SEARCH CLASS:
| 422, | Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 1+ for disinfecting, deodorizing, preserving, or sterilizing
processes of general utility. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for mere methods of preserving a food product by
the use of a biocide. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 133, | for an inedible feature associated with a preserving
agent. |
| 393, | for packaging methods involving rigid liquid impermeable
containers having plural layered walls. |
| 410+, | for packaging methods involving a flexible walled
wrapper or container. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 330 | Treating liquid material |
| | This subclass is indented under subclass 321. Processes wherein a food in liquid form is contacted with
a chemical agent.
| | (1)
Note. The final desired product after the liquid contact
step may exist in a different physical state than as a liquid. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 422+, | for methods of removing haze from a liquid food
by a nonchemical reactive process. |
|
| | |
| 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. |
| | |
| 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.
SEE OR SEARCH CLASS:
| 424, | Drug, Bio-Affecting and Body Treating Compositions, appropriate subclasses for biocidal compositions
and for the mere application of a biocidal material to a food. |
|
| | |
| 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.
| | (1)
Note. The application of a score or break line is considered
indicia for this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 250+, | for a method of coloring a food using a dye or pigment. |
SEE OR SEARCH CLASS:
| 53, | Package Making, appropriate subclasses for a method of applying
indicia to a package or the use of an indicia containing wrapper. |
| 101, | Printing, appropriate subclasses for printing processes, per
se. |
| 156, | Adhesive Bonding and Miscellaneous Chemical Manufacture,
subclass 277 for applying a design or character to a lamina. |
| 162, | Paper Making and Fiber Liberation,
subclass 134 for processes of making paper combined with a printing
step. |
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes,
subclass 132 , for a method of applying a design or indicia. |
| 424, | Drug, Bio-Affecting and Body Treating Compositions,
subclass 10.2 for a printed or embossed unitary dosage form with
an identification or warning feature and subclass 467, for other printed,
embossed, grooved, or perforated tablets or pills. |
| 427, | Coating Processes,
subclasses 256+ , for general processes of forming non uniform coatings. |
|
| | |
| 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.
| | (1)
Note. The water removed may have been originally present
in the food or may have been added to the food. |
SEE OR SEARCH CLASS:
| 34, | Drying and Gas or Vapor Contact With Solids,
subclasses 284+ for processes wherein a frozen mixture is dried
by subliming a constituent while the mixture remains frozen. |
| 62, | Refrigeration,
subclass 58 for processes wherein a solution or mixture of
constituents is cooled sufficiently to solidify a constituent which
is then removed from the mixture. |
|
| | |
| 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.
| | (1)
Note. The final desired product is not necessarily in the
same physical state as the product that remains after the freeze separation. | |
| | |
| 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.
| | (1)
Note. The entire amount of separated fraction need not be
added to the food. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 312+, | for a process of contacting an exteriorly produced
gas with a good material. |
| 388, | for a process of combining a flavor fraction with
a food involving no separation step prior to the combining step. |
| 478+, | for a separation process involving a volatile flavor
fraction without a combining step. |
SEE OR SEARCH CLASS:
| 260, | Chemistry of Carbon Compounds,
subclasses 236.5+ for a process of preparing an essence of undetermined constitution
from a naturally occurring substance. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 475+, | for separation processes involving gas-liquid contact. |
|
| | |
| 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.
| | (1)
Note. The removal of water, or the mere subdividing of a
food prior to the combining operation is not considered a separatory
operation. The type of separation that is excluded is to a separation
of various constituents of a food, e.g., peeling, coring, pitting,
extracting, etc. |
| | (2)
Note. "Different" includes distinct treatments
on the same type of food, (e.g., combining milks which have been
heat treated at different temperatures, etc.) or combining distinct
portions of food (e.g., large and small pieces, etc.) |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 425+, | for processes of using a liquid as an extracting
medium. |
| 472+, | for processes of preparing a dry product by heating
or dehydrating including the separation of a constituent. |
| 478+, | for processes that may involve separating a starting
material into plural different constituents and which may involve
a recombining operation. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 392+, | for the treatment of a packaged food product. |
| 512+, | for the molding, shaping, or casting of a food. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 104, | for an imitated, simulated, ornamental three dimensional
product, or confectionary product having child-oriented utility. |
| 138+, | for an edible casing or container. |
SEE OR SEARCH CLASS:
| D1, | Edible Products, various subclasses for products having a simulated
form or motif. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 5, | for methods of packaging of chewing gum. |
| 8, | for a fermentation process in a package. |
| 302+, | for the coating of a solid food with a strippable
film forming liquid. |
| 389, | for the, per se, removal of food from a package
or container. |
| 418+, | for the storage of a solid food in a nonconsumer
container. |
| 420+, | for a process of preparing a food which may not
be completely enrobed by an inedible wrapper. |
| 521+, | for sterilizing or pasteurizing a food in a nonmercantile
container. |
SEE OR SEARCH CLASS:
| 53, | Package Making,
subclass 3 , for a food packaging operation absent any food
working operation, (e.g., cooking, comminuting, etc.) |
|
| | |
| 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.
| | (1)
Note. The term "freezing" is sufficient for
placement of a document herein. |
| | (2)
Note. The cooling step may be prior, during, or subsequent
to packaging. |
SEE OR SEARCH CLASS:
| 62, | Refrigeration;
subclass 60 for the freezing and packaging of food involving
the absence of a food working or treating step, (e.g., cooking, comminuting,
etc.). |
|
| | |
| 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.
| | (1)
Note. Excluded from this subclass are methods of preparing
containers which act as molds and thereby mold a plastic food; or
containers which are made of transparent material so that the contents are
clearly visible; also excluded are containers designed as by the
materials of which they are made or by the use of mold release liners
to dispense food materials e.g., nondrip bottles. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 418+, | for a process of keeping a prepared food warm by
storing it in an insulated container. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 397+, | for a process involving the placement of a form
retaining closure on a rigid container body. |
| 411, | for a process of packaging involving a food enclosed
in a flexible wrap covered by a liquid pervious rigid container. |
|
| | |
| 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.).
| | (1)
Note. Paper receptacles which are rigid are not considered
liquid impermeable unless there is a specific disclosure that they
have been treated to render them liquid impermeable. | |
| | |
| 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.
| | (1)
Note. The additional layer must be different in chemical
structure than the container wall and it can be added after the food
is enclosed in the container, e.g., sealing by coating of an irregularity
in the container wall, etc. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 403, | for processes involving sealing of a vent hole in
a rigid liquid impermeable container. |
|
| | |
| 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.
| | (1)
Note. Sterilization includes within its meaning commercial
sterilization which is the treatment of a food to the extent necessary
to preserve it in a normal canning process. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 236, | for a method of treating a gas by electrical or
wave energy and then contacting a food with said treated gas. |
| 237+, | for the direct application of electrical or wave
energy to a food. |
| 312, | for contacting a food with an exteriorly applied
gas, in particular subclass 316 for a packaging method or treatment. |
| 321+, | for a process for inhibiting chemical or physical
change of a food by contacting the food with a change inhibiting
chemical agent, in particular subclasses 324+ for a method
involving packaging. |
| 521+, | for the heat treatment of a food to effect sterilization
or pasteurization. |
|
| | |
| 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.
| | (1)
Note. Sealing of a food in a can with water therein so that
the water therein can be subsequently utilized to cook the food
is proper for this subclass. Also proper herein is the addition
of steam after an external vacuumizing operation if the intent is
to package the steam with the food. |
| | (2)
Note. Excluded from this subclass is, (A) the use of water
to merely cook or clean a food; (B) a process of using steam to
merely eliminate air or other gases; (c) An extraction method using water
as the extracting means; (D) the removal of water from a solid food
and the subsequent addition of an equal amount of water to the solid
food; (E) the roasting of a food without an indication that a drying
is being effected; (F) batter and other foods which are normally
not solids. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 384+, | for a process of freeze-drying or freeze concentrating. |
| 426, | for a process of removing water from a solid using
a nonglyceridic liquid as an extracting material. |
| 443+, | for a process of preparing or treating a dry material. |
| 506+, | for the treatment of a solid material with an aqueous
material. |
| 519, | for a process of separating a starting material
into plural different constituents. |
| 520+, | for a process of heating a food. |
|
| | |
| 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.
| | (1)
Note. Excluded herefrom are processes of piercing a food
package having no vent holes to relieve pressure build up therein. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 395, | for processes of packaging food in a package having
structure which cooperates with a food generated gas, e.g., roasted
coffee packages, etc. |
|
| | |
| 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.
| | (1)
Note. Processes involving the step of exhausting the air
from the headspace by steam generated from the heated contained
food are excluded from this subclass. | |
| | |
| 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.
| | (1)
Note. The mere conveying of a sealed container of food from
one location to another is not sufficient for this subclass. There
must be a positive disclosure of agitation, vibrating, or violent
mixing of the contents within the sealed container. | |
| | |
| 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:
| 401+, | for a heat treatment of a sealed container containing
a pasteurized or sterilized food. |
|
| | |
| 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. |
| | |
| 412 | Heat treatment of encased food |
| | This subclass is indented under subclass 410. Processes involving the heat treatment of filled food containers.
| | (1)
Note. The heat treatment does not necessitate a sealed container.
However, the final product must be completely enclosed in a packaging
material. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 413+, | for the shaping of a food in a preformed container. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 132+, | for a wrapper or packaging material carrying food,
food ingredient, or food preservative. |
|
| | |
| 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.
| | (1)
Note. The rendering process to separate fat or an oil from
a starting process includes the recovery of either or both of the
separated fractions, i.e., (1) the fat or oil fraction, or (2) the
residue of the rendering process. |
| | (2)
Note. Cooking oil or shortening absent any other limitation
will be regarded as glyceridic in nature and proper for this area. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 362+, | for a process of preparing or treating an isolated
glyceridic fat or oil by a chemical reaction or by a diverse permanent
additive. |
| 429, | for an extraction process that may use a glyceridic
fat or oil as an extracting medium. |
| 438+, | for a process of using a glyceridic fat or oil to
heat treat a food. |
| 491, | for a method of separating cream from milk. |
SEE OR SEARCH CLASS:
| 554, | Organic Compounds,
subclasses 2+ for the removal, recovery, or extraction of fats
and oils. |
|
| | |
| 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.
| | (1)
Note. Included herein are patents to a diversity of storage
facilities including transportation tanks, silos, cold storage rooms,
etc. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 524, | for a process of freezing a food and maintaining
the food in a frozen state. |
|
| | |
| 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.
| | (1)
Note. Certain patents herein are drawn to subcombinations
of what are considered as being marketable items. For example, interleaved
cheese slices having no exterior wrap, ice cream on a stick, etc. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 132+, | for a wrapper or packaging material carrying food,
food ingredient, or food preservative. |
| 392+, | for encasing a food in a completely enclosed packaging
material. |
| 418+, | for a process of treating a food under controlled
conditions which may involve a nonedible feature. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 75, | for food in association with a handle designed for
safety on consumption. |
| 82+, | for a foraminous material infusion type, or foraminous
container having a defined support means. |
| 134, | for a handle associated with a material proper for
this class. |
|
| | |
| 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.
| | (1)
Note. Patents generally herein are concerned with removable
of undesirables which cause turbidity, haze, or impair the transparency
or translucency of a liquid. |
| | (2)
Note. Included in this subclass are methods involving the
addition of a material to a solid food, conversion of the solid food
to the liquid state (e.g., extract, etc.) and the removal of the
added material. |
| | (3)
Note. Processes of contacting of liquid foods with materials
which are inert toward the food and which merely function as a physical
barrier, e.g., mold, storage facility, container, receptacle, etc.;
or which contact the liquid so as to cool or heat; or which transport,
e.g., pipe, tube, etc.; or which manipulate, e.g., stirrer, centrifuge,
etc., are excluded herefrom. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 7+, | for a fermentation method of treating a food. |
| 321+, | for a method of preventing a chemical or physical
change in a food by using a change inhibiting chemical agent, and
in particular subclass 330 for treating a liquid food. |
| 342+, | for a method of treating a food involving a chemical
reaction or the addition of a permanent additive. |
| 417, | for the treatment of a fat or oil with a transient
additive. |
| 425+, | for a method of preparing an extract and then using
said extract as an extracting medium. |
| 438+, | for a method of heat treating a dough or batter
product by contact with a glyceridic fat or oil. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 425+, | appropriate subclass for an extraction process using
a liquid as the extracting medium and for processes for treating
a solid material which may contain a liquid component, in particular
subclasses 431+, for a method of using water as the extracting
medium and for a method of using an aqueous extract as the extracting
medium for the same type of food material, e.g., aqueous coffee
extract for use on coffee, etc. |
|
| | |
| 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.
| | (1)
Note. The patents herein generally relate to the use of the
solventizing action of liquids. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 312+, | for the treatment of a food material with a gas
which is other than air, CO2, Nitrogen, water,
the inert gases or mixtures solely composed of these gases. |
| 422+, | for the treatment of a liquid extract with a solid
or liquid proper for that subclass. |
| 438+, | for a method of removing water using a heated glyceridic
fat or oil. |
| 442, | for the removal of adhering dirt or debris using
an additive which is other than water. |
| 476, | for a separation process involving the contacting
of steam with a liquid. |
| 506+, | for the removal of adhering dirt or debris, and
for the treatment of a solid with steam. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 347, | for a method of frying a cereal dough or batter
product involving a chemical reaction or diverse permanent additive. |
| 438+, | for the heat treatment of a food by a glyceridic
fat or oil. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 260, | Chemistry of Carbon Compounds,
subclass 256 for caffein and derivatives thereof and subclass
473.5 for tannins and derivatives thereof. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 417, | for a method of defatting involving an organic liquid. |
|
| | |
| 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.
| | (1)
Note. This subclass includes processes of using an aqueous
extract of a food material as an extracting medium for the same
type of food material; e.g., aqueous coffee extract for coffee,
etc.. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 476, | for a separation process involving the contacting
of steam with a liquid. |
| 506, | for the treatment of a solid with steam. |
|
| | |
| 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.
| | (1)
Note. The patents in this subclass generally relate to methods
of preparing a coffee brew in a specialized type of apparatus. |
SEE OR SEARCH CLASS:
| 99, | Foods and Beverages: Apparatus,
subclasses 279+ for coffee infusors. |
|
| | |
| 434 | Extracting at different temperature |
| | This subclass is indented under subclass 432. Processes involving the extraction of coffee at at least
two different temperatures.
| | (1)
Note. The temperature must be increased or decreased under
controlled conditions so that the temperature is maintained for
a definite period of time prior to the raising or lowering to another
temperature. |
| | (2)
Note. The mere recitation of a range of temperatures is not
sufficient to be considered extraction at different temperatures. | |
| | |
| 435 | Tea, i.e., Camellia senesis |
| | This subclass is indented under subclass 431. Processes where tea, i.e., Camellia
senesis, is the material treated.
| | (1)
Note. Tea, unqualified, as to species is within the scope
of this subclass. |
| | (2)
Note. Teas of the type included herein are congou, orange
pekoe, souchong. | |
| | |
| 436 | Cereal or treated cereal material |
| | This subclass is indented under subclass 431. Processes involving the extraction of a cereal or a treated
cereal.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 478+, | for a method of lautering a cereal mash without
a sparging operation. |
|
| | |
| 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.
| | (1)
Note. Fats or oils unqualified as to derivation or composition
are considered as being glyceridic in nature. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 342+, | for a method of cooking in a heated fat or oil so
as to intentionally incorporate a fat or oil into a food, in particular
subclass 347 for the frying of a formed farinaceous cereal dough
or batter product. |
| 426, | for a method of removing water by using a nonglyceridic
material. |
| 520+, | for a method of heating a food by contacting a heated
fat or oil against the exterior portion of a container holding a
food. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 351, | for the puffing of a defined solid composition. |
| 445+, | for a process of preparing a dry product of increased
size by a heating operation. |
|
| | |
| 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.
| | (1)
Note. For the most part, the water treating step is precedent
to the step of contacting the food with the glyceridic fat or oil
material. | |
| | |
| 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.
| | (1)
Note. See appropriate subclasses of this class (Class 426)
depending on the manipulate operative involved, for processes involving
cooling, heating, molding, cutting, slicing, comminuting, separating,
filtering, transporting, storing, pressing, etc. | |
| | |
| 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.
| | (1)
Note. Within the scope of dry are products which are as a
complete product free or relatively free from water and under normal
ambient conditions involve such characteristics, but not necessarily
each and every one, as free flowing, dry to the touch, nontacky
or sticky, nonadhesive, granular, powder, tablet, flake, flour,
meal, particulate, pellet, finely divided, etc. | |
| | |
| 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.
| | (1)
Note. The term "freezing" is sufficient for
placing a document into this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 384+, | for a process of freeze-drying or freeze concentrating. |
|
| | |
| 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..
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 141, | for a solid edible in an expanded state. |
| 163+, | for a foam or foamable composition. |
| 351, | for a method of puffing a solid defined composition. |
| 453+, | for a method of uniting particulate material to
form a larger unit which has voids between the individual particles. |
| 470, | for a method of drying a foamed or gasified material. |
SEE OR SEARCH CLASS:
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes,
subclasses 41+ for processes including the step of forming pores
or voids in an article or material, said pore forming being effected
internally by occluding or incorporating void forming or void producing
elements or ingredients randomly throughout the plastic article
forming material. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 99, | Foods and Beverages: Apparatus,
subclasses 238+ for cereal puffing apparatus. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. For purposes of this subclass alimentary products are
considered as being dry unless from the total disclosure there is
an intent to keep them wet or moist. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 158, | for an alimentary paste product. |
| 496, | for a process of preparing a farinaceous dough,
batter, or pastry product. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 137, | for a dry edible filament or filament composite. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 147, | for a dry edible in the form of a tablet, pellet,
or agglomerate. |
| 272, | for a process involving the adhesion of nondry foods
using a base supplied constituent as the adhering material. |
| 273, | for a method of coating a nondry food which is other
than animal flesh by a base supplied constituent. |
| 285, | for a method of agglomerating dry diverse edible
particulate material to form a dry product. |
| , | SEARCH CLASS: |
| 100, | Presses, subclasses 35+ takes compacting
by mechanical interlock including the baling of hay. |
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes, subclasses 109+ for processes of forming articles by
uniting discrete bulk assembled particles. |
|
| | |
| 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.
| | (1)
Note. "Superheated Steam" is proper for this
subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 506+, | for the treatment of a food with an added aqueous
material wherein dry characteristics are not found in the final
food product. |
|
| | |
| 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.
| | (1)
Note. This subclass includes two or more distinct treatments
in the presence of an aqueous material wherein the second or subsequent
treatment is at a temperature higher than the preceding treatment. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 455, | for a process of allowing a water treated food to
rise to ambient temperature. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 458, | for a method of preparing a cooked dough form, e.g.,
cookie, cracker, etc. |
| 459, | for a process of preparing a product in chip form
from a starting cereal material. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 446, | for puffing of a dough. |
| 451, | for preparation of a dry alimentary paste product. |
| 452, | for preparation of a dry cereal filament or filament
composite. |
| 496+, | for the preparation of a nondry farinaceous dough,
batter, or pastry product. |
|
| | |
| 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.
| | (1)
Note. Isolated herein does not include a whole bean or cereal
which exists in its natural state and as such still contains its seed
nonremoved from the residue of the tissue of the bean or cereal,
e.g., beans in pod form, corn on the cob, etc. | |
| | |
| 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.
| | (1)
Note. The water treating operation must be performed on a
whole seed or bean. The final product, however, need not exist
in whole form. |
| | (2)
Note. To be classified as a whole seed or bean the endosperm
or interior portion must exist in essentially the whole form, but
the seed or bean need not contain such parts as the husk, skin bran,
or germ portion. | |
| | |
| 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. |
| | |
| 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.
| | (1)
Note. Merely removing the husk or skin portion from a food
is not considered size reduction. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 473, | for a process involving a size reducing step in
preparing a dry food. |
| 518, | for a process involving size reduction. |
|
| | |
| 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.
| | (1)
Note. The terms browning, roasting, toasting and parching, per se, are sufficient to place a patent
in this subclass if the final product is dry. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 163, | for a foam or foamable type composition. |
| 312+, | for the contacting of a material with a gas which
is other than air, Co2, steam, nitrogen, the
inert gases, or mixtures composed solely of these gases. |
| 329+, | for a method of stabilizing a foam by using a chemical
agent. |
| 474+, | for a process involving gas-liquid contact. |
|
| | |
| 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.
| | (1)
Note. Merely removing the husk or skin portion from a food
is not considered size reduction. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 464, | for a process of size reduction in the preparation
of a dry material and which process also involves contact with water. |
| 518, | for a process involving size reduction. |
|
| | |
| 474 | Including gas-liquid contact |
| | This subclass is indented under subclass 665. Processes involving the overt treatment of a liquid with
a gaseous material.
| | (1)
Note. This subclass includes only those treatments wherein
there is a desired and intentional contact between a gas and a liquid,
e.g., whipping, aerating, foaming, carbonating, steaming, etc. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 487+, | for a method of removing air, unwanted gas, or an
unwanted odoriferous material from a liquid, wherein the liquid
treated may contact air. |
| 489, | for a method of removing a desired liquid from a
solid wherein the desired liquid may have contacted air. |
| 492+, | for the vaporization of a liquid to effect a separation. |
| 506+, | for a method of contacting a solid food with steam. |
| 519, | for a method of mixing or agitation wherein air
or a different gas may be inadvertently incorporated into a food. |
SEE OR SEARCH CLASS:
| 62, | Refrigeration,
subclasses 69+ for processes including agitating of a confined
body of a material during freezing wherein air or gas is introduced
into a material being frozen; subclass 121 for processes specialized to
cooling a material involving gas-liquid contact. |
| 95, | Gas Separation: Processes,
subclasses 149+ for processes of gas separation involving liquid
contacting. |
| 159, | Concentrating Evaporators,
subclasses 47+ for methods of drying liquids. |
| 203, | Distillation: Processes, Separatory,
subclass 49 for processes directed to passing a normally gaseous
substance through a material being distilled. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. The separation operation may be preformed on the whole
food or may be on part of an already separated food. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 443+, | for a method of preparing or treating a dry product
by an operation that may involve a water removing step. |
| 506+, | for a method of removing adhering dirt or materials
which are not natural to the food by the use of water. |
| 518, | for a method of subdividing a food into plural same
constituents by cutting or comminuting. |
|
| | |
| 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.
| | (1)
Note. This subclass includes converting a solid food into
the liquid state and treating the liquid to effect a removal, e.g.,
grinding meat to emulsion form, etc. | |
| | |
| 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.
| | (1)
Note. The complete removal of the outer layer is not a necessity
for this subclass. Incomplete removal of one or more outer layers
is included within the scope of this subclass. | |
| | |
| 483 | By abrading |
| | This subclass is indented under subclass 482. Processes wherein the outer covering is removed by an abrasive
operation. |
| | |
| 485 | Pit |
| | This subclass is indented under subclass 484. Processes wherein a pit from a drupaceous fruit is removed. |
| | |
| 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:
| 490+, | for a separatory operation involving a liquid starting
material. |
|
| | |
| 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:
| 490+, | for the treatment of liquids without initial removal
of solid materials therefrom. |
|
| | |
| 490 | Starting material is liquid |
| | This subclass is indented under subclass 478. Processes wherein the starting material treated is liquid.
| | (1)
Note. The starting material must be in a liquid state, however,
the treatment to effect separation may be on a different physical
state of the liquid. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 443+, | for a method of preparing or treating a dry product,
in particular subclass 471, for a method of drying a liquid or liquified
material. |
| 487+, | for a method of removing air, unwanted gas, or an
unwanted odoriferous material from a liquid. |
| 489, | for a method of separating a liquid from a solid
plant material with a subsequent separation step on the liquid. |
SEE OR SEARCH CLASS:
| 159, | Concentrating Evaporators,
subclasses 47+ for processes peculiar to drying or concentrating
of solids held in solution or in suspension in a liquid, by the
removal of the liquid. |
|
| | |
| 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:
| 336+, | for a process of preparing or treating butter and
in particular for processes of recovering butterfat from butter. |
| 417, | for the separation of butterfat from cream. or milk. |
SEE OR SEARCH CLASS:
| 210, | Liquid Purification or Separation,
subclasses 513+ for gravitational milk and cream separators. |
|
| | |
| 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.
| | (1)
Note. This subclass includes the reintroduction of part of
the vaporized portion after condensation into the residue of the vaporizing
mass. | |
| | |
| 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:
| 19+, | for the preparation of a hydrated wheat flour system
containing Saccharomyces cerevesiae involving the combining of diverse
material or the use of a permanent additive. |
| 27, | for a method of treating a hydrated wheat flour
system containing Saccharomyces cerevesiae. |
SEE OR SEARCH CLASS:
| 225, | Severing by Tearing or Breaking,
subclasses 1+ , for a method of tearing or breaking. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 312+, | for a method of contacting a food material with
a gas which is other than air, carbon dioxide, steam, nitrogen, the
invert gases, or mixtures solely composed of any of these gases. |
| 474+, | for the incorporation of gases into liquid materials. |
|
| | |
| 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.
| | (1)
Note. To twist is to unite by winding one or more strands
or filaments around itself or around another strand or filament. |
| | (2)
Note. To coil is to wind into a ring or a spiral. | |
| | |
| 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:
| 502, | for a dough sheeting process. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 275, | for a process of laminating dough sheets using an
extraneous binder, release agent, or diverse food material interposed
between dough preforms. |
|
| | |
| 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.
| | (1)
Note. Foraminous includes one or more openings in a wall
portion. | |
| | |
| 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.
| | (1)
Note. This subclass includes the use of water to remove material
which are not natural to the food, as well as processes of reconstitution,
cooking, steaming and blanching. It also includes processes of controlling
relative humidity and hydrating operations. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 443+, | for the preparation of a dry product which may involve
the association of food with water, and in particular subclasses
455+ for a process directed to contacting of a food with
an aqueous material. |
| 474+, | for a method involving gas-liquid contact, and in
particular subclass 476 for a separation process involving steam
as the gas. |
SEE OR SEARCH CLASS:
| 134, | Cleaning and Liquid Contact With Solids, for a food washing process. |
|
| | |
| 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.
| | (1)
Note. Isolated herein does not include a whole fruit or vegetable
which exists in its natural state and as such still contains its
seed nonremoved from the residue of the tissue of the fruit or vegetable,
e.g., potato, orange, beans in pod form, corn on the cob, etc. |
| | (2)
Note. To be classified as a whole seed or bean the endosperm
or interior portion must exist in essentially the whole form, but
the seed or bean need not contain such parts as the husk, skin,
bran, or germ portions. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 431+, | for a process of blanching in the sense of color
removing. |
| 481+, | for a process of blanching in the sense of removing
the outer covering or skin of a plant material. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 431+, | for a process of blanching in the sense of color
removal. |
| 481+, | for a process of blanching in the sense of removing
the outer covering or skin of a plant material. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 264, | Plastic and Nonmetallic Article Shaping or Treating:
Processes, for processes of molding, casting, or plastic shaping
not provided for elsewhere. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 390+, | for a process of preparing or treating a food having
diverse utility. |
| 451, | for the preparation of a dry alimentary paste product. |
| 499, | for a process of preparing or treating a farinaceous
dough, batter, or pastry product which has an open ended cavity |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 478+, | for a process of separating a starting material
into plural different constituents. |
SEE OR SEARCH CLASS:
| 83, | Cutting,
subclasses 13+ , for a process of cutting through thicknesses of dough
and paste not involving any molding or plastic flow except that which
is incidental to the cutting operation. |
| 225, | Severing by Tearing or Breaking,
subclasses 1+ , for a method of tearing or breaking. |
| 241, | Solid Material Comminution or Disintegration, for processes of severing a solid material into
a number of smaller solid masses wherein no particular desired shape
is imparted to the initial solid mass or the resulting smaller solid
masses. |
| 452, | Butchering, appropriate subclasses for a cutting, severing,
or slitting operation peculiar to butchering. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 9+ for continuous liquid phase colloid systems (e.g., foams,
emulsions, suspensions, dispersions) or agents for such systems or
making or stabilizing such systems or agents, when generically claimed or
when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 506+, | for a process of contacting a food with water. |
| 524, | for a process of raising the temperature of a product
in a cooled state up to and including normal ambient room temperature. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 393, | for the treatment of a package whose temperature
is below 32° F. |
| 418+, | for a cold storage method other than a method of
storing a solid food in a frozen condition. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 664+, | for processes of preparing or treating lacteal butter
and the substitute therefor. |
|
| | |
| 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.
| | (1)
Note. With the exception of subclasses 561-563, excluded
herefrom as being an additive for this subclass, (or as a material
that can cause a chemical reaction by addition), or as a diverse
food material, are water, carbon dioxide, nitrogen, the inert gases,
or mixtures solely composed of these materials. |
| | (2)
Note. A process for preparing a mixture containing constituents
derived from species of the same genus or plant or animal is considered
a mixture proper for this subclass. In this regard a mixture of Rome
or Delicious apples or a mixture of milks derived from different
species of cows would be proper herein. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 388, | for a process of combining same species food materials
or wherein the disclosure is silent as to the derivation of the
food. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting, appropriate subclasses for subject matter relating
to: colloid systems (such as sols*, emulsions, dispersions,
foams, aerosols, smokes, gels, or pastes) or wetting agents (such
as leveling, penetrating, or spreading); subcombination compositions
of colloid systems containing at least an agent specialized and designed
for or peculiar to use in making or stabilizing colloid systems; compositions
and subcombination compositions specialized and designed for or
peculiar to use in breaking (resolving) or inhibiting colloid systems;
processes of making the compositions or systems of the class; processes
of breaking (resolving) or inhibiting colloid systems; in each instance,
when generically claimed or when there is no hierarchically superior
provision in the USPC for the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 321+, | for processes, involving the use of a biocide or
biostat. |
SEE OR SEARCH CLASS:
| 424, | Drug, Bio-Affecting and Body Treating Compositions, for a biocide in combination with a food wherein
the food acts as a carrier for the biocide or biostat, or a biocide
or biostat, per se, or the mere application of a biocide or biostat
to food. |
|
| | |
| 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.
| | (1)
Note. This subclass includes odor improvers. |
| | (2)
Note. Not included within the confines of this subclass are
the ordinary food acidulants, i.e., citric, adipic, fumaric, malic,
and tartaric acids; sugars and carbohydrates, organic artificial
sweetening agents of known chemical structure; and mono sodium glutamate
(MSG). Compositions containing any of the above are classified
below in the schedule on some other basis. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 548, | for noncarbohydrate sweeteners. |
| 590+, | for beverage or beverage concentrated. |
| 600, | for hop derived ingredient. |
| 638, | for plant material in the form of a spice, herb,
or condiments thereof. |
| 650, | for flavor, flavor adjunct, acidulent or condiment.
658, for carbohydrate materials. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 535, | for sulfur containing heterocyclic compound. |
|
| | |
| 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.
| | (1)
Note. A food composition where the decolorizing agent is
in a reacted state, e.g., a bleached food. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 253+, | for processes involving bleaching. |
|
| | |
| 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.
| | (1)
Note. A food composition containing two or more additives
which will react or later react with each other to form a dye or
pigment is proper in this subclass. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 250, | for process of dyeing or pigmenting food material. |
| 652, | for additives for meat products which react with
meat pigments to give desired colored results. |
|
| | |
| 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.
| | (1)
Note. Placement of a patent herein requires (1) A claim which
recites the added material to be an antioxidant or that the food
material is subject to oxidation, or (2) disclosure that the added material
functions as an antioxidant. |
| | (2)
Note. A synergist or potentiator for an antioxidant is considered
to be an active ingredient for this subclass. |
SEE OR SEARCH CLASS:
| 252, | Compositions,
subclasses 397+ , for compositions specialized and designed for
use as antioxidants. |
| 554, | Organic Compounds, for the subject matter of that class in association with a
preservative, particularly
subclasses 2+ , for a fat or oil with a preservative. |
| 585, | Chemistry of Hydrocarbon Compounds,
subclasses 1+ for a hydrocarbon mixed with a preservative, e.g., an
olefin polymerization retarder, etc. |
|
| | |
| 543 | Cereal |
| | This subclass is indented under subclass 542. Subject matter wherein the material is derived from edible
grain of the gramineous plants. |
| | |
| 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. |
| | |
| 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.
| | (1)
Note. Noncarbohydrate sweeteners and mixed with a carbohydrate
e.g., cyclamate with lactose, in proper subject matter for this
class. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 658+, | for a sweetener involving a sugar or carbohydrate
containing material. |
SEE OR SEARCH CLASS:
| 127, | Sugar, Starch, and Carbohydrates,
subclasses 29 through 23,for sweetening compositions composed solely of sugars
or carbohydrates. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 496+, | for other processes of treating or preparing a farinaceous
dough, batter, or pastry product,e.g., pie, etc. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. The recitation of a "shortening", absent
a specific statement to the contrary, will be regarded to be a triglycerdic
material. | |
| | |
| 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. |
| | |
| 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.. |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 61+, | for dormant or active fermenting compositions which
liberate a gas as the result of a fermentation reaction. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. A true foam is a two-phase system composed of gas or
vapor as the dispersed phase and a liquid as the continuous phase.
For purposes of this subclass the noncontinuous phase can also
contain a solid in addition to the gas. |
| | (2)
Note. Materials which are liquid at ambient temperature but
which attain a different physical state upon temperature fluctuation
are regarded as liquids for this subclass. An example of this is
ice cream which is a liquid at ambient temperature. |
| | (3)
Note. Liquid compositions which are described as being whippable,
beatable, aeratable, fluffable, or which have already been whipped,
beaten, aerated, or fluffed are proper herein. Included within
this subclass are meringues, souffles, chiffons and marshmallow. |
| | (4)
Note. To be classified herein there must be a specific intent
to have incorporated or to incorporate a gas into a liquid to form
a foam. Products made by mere mixing of a liquid with air or any
gas with no intent to incorporate a gas therein but merely to homogenize
the liquid or to treat the liquid by contact with the gas are not
proper for this subclass, and have been classified below, on some
other basis. |
| | (5)
Note. A dry composition wherein water or lacteal fluid or
other aqueous fluid must be added so as to solubilize the dry composition
and thereby prepare a liquid which can exist as the continuous phase of
a foam is proper herein. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
| | (1)
Note. Ice cream, per se, or ice cream mix is considered proper
herein even when the claim is devoid of stating foaming or aerating. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 569 | Beverage or mix |
| | This subclass is indented under subclass 564. Subject matter involving a beverage which has a desired
foam characteristic.
| | (1)
Note. Most of the patents herein involve the stabilization
of the foam of an alcoholic beverage. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 98, | dried emulsions wherein a fat is encapsulated with
a solid material, e.g., milk solids, gelatin, carbohydrates, etc. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
| | (1)
Note. Cream fillers are generally a mixture of a predominate
amount of fat and sugar and may include milk, nuts, etc. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 660, | for confection material which is not aerated or
foamed. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 10+ for foam colloid systems or agents for such systems
or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 573 | Gels or gelable composition |
| | This subclass is indented under subclass 531. Subject matter involving gellable mixes and the resulting
gel.
| | (1)
Note. Compositions within the purview of the term "gel" are
puddings, custards, jams, jellies, and marmalades. |
| | (2)
Note. Classification in this subclass is on the base of (1)
a claim to a gelled or gellable product, or (2) a teaching in the disclosure
that the composition is a gellable material. The gellable material, however,
must be in a state where only the gelling need occur or where an
aqueous fluid, such as fruit juice, a water solution of sugar or
water per se, must be added in order to form a gelled product. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 98+ for colloid systems of continuous or semicontinuous
solid phase with discontinuous liquid phase (gels, pastes, flocs,
coagulates) or agents for such systems or making or stabilizing
such systems or agents, when generically claimed or when there is
no hierarchically superior provision in the USPC for the specifically
claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 802, | for cross-reference art collection of simulated
animal flesh. |
|
| | |
| 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. |
| | |
| 577 | Pectin |
| | This subclass is indented under subclass 573. Subject matter wherein the gellable ingredient is pectin
or derivative thereof.
| | (1)
Note. Subject matter containing a natural fruit gel or a
gel containing natural fruit is proper subject matter for this subclass. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 36+, | for the preparation or treatment of cheese products
involving fermentation. |
|
| | |
| 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. |
| | |
| 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.
| | (1)
Note. The materials generally herein are those that are prepared
by the addition of a fluid such as water which either dissolves
a solid or dilutes a liquid. An exception to this is coffee or
tea or other beverage material wherein the steeped product is not
completely dissolved so that a solid residue is remains. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 569, | for beverages which form a foam. |
| 580, | for lacteal containing beverages. |
|
| | |
| 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. |
| | |
| 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. |
| | |
| 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. |
| | |
| 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.
| | (1)
Note. Flavored beverages e.g., lemonade, fruit drink, etc.
are not proper subject matter for this subclass. | |
| | |
| 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.
| | (1)
Note. A fat or oil unqualified as to chemical constitution
is considered proper subject matter for this and indented subclasses. |
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 651, | for essential oil compositions used as flavors. |
SEE OR SEARCH CLASS:
| 260, | Chemistry of Carbon Compounds, appropriate subclasses for glyceridic fat or oil
derived from a single source even if claimed as having a food utility. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 53+ for colloid systems of aqueous continuous phase with
discontinuous phase primarily organic liquid or agents for such
systems or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 663, | for nonadditive treatment of preparing a butter
substitute. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 53+ for colloid systems of aqueous continuous phase with
discontinuous phase primarily organic liquid or agents for such
systems or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
| | (1)
Note. Included herein are organophosphatides such as lecithin. |
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 53+ for colloid systems of aqueous continuous phase with
discontinuous phase primarily organic liquid or agents for such
systems or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH CLASS:
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 53+ for colloid systems of aqueous continuous phase with
discontinuous phase primarily organic liquid or agents for such
systems or making or stabilizing such systems or agents, when generically claimed
or when there is no hierarchically superior provision in the USPC for
the specifically claimed art. |
|
| | |
| 612 | Liquid |
| | This subclass is indented under subclass 611. Subject matter wherein the composition is flowable at room
temperature. |
| | |
| 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. |
| | |
| 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. |
| | |
| 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.
| | (1)
Note. The product may be in a modified form as by chemical
reaction or selective type treatment. The sole requirement herein
is that no additional material has been added to affect or modify
the natural constituents. Excluded as being an additional material
is air, CO2 in any of its forms, the inert
gases, water in any of its forms, or mixtures of any of the above. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 634, | for plant material consisting of legumes. |
|
| | |
| 634 | Legume |
| | This subclass is indented under subclass 629. Subject matter involving the pod or seed from the family
leguminusae, e.g., soybeans, etc.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 632+, | for peanut material. |
|
| | |
| 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. |
| | |
| 640 | Dried |
| | This subclass is indented under subclass 615. Subject matter which is substantially free of moisture.
| | (1)
Note. Included herein are the commonly identified dried foods,
e.g., raisins, dried fruit, etc. | |
| | |
| 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. |
| | |
| 646 | Comminuted |
| | This subclass is indented under subclass 641. Subject matter wherein the material is reduced to small
particles. |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 72+, | for a food containing vitamins or derivatives thereof
for fortification. |
| 74, | for a food containing plural inorganic minerals
or elements for fortification. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 533, | for reaction flavors. |
| 534+, | for flavor improvers of known organic constitutions
and note exclusion thereunder. |
| 649, | for salt and salt substitutes. |
SEE OR SEARCH CLASS:
| 512, | Perfume Compositions,
subclasses 1 through 27for perfume compositions. |
| 532, | through 570, Organic Compounds, series of classes, for organic compounds which may
function as flavoring agents. However, plant extracts and essential
oils which historically have been used for flavoring are not provided
for in the Series, even when derived from a single source, but are classified
in this Class, i.e., 426. |
|
| | |
| 651 | Oleoresin or essential oil |
| | This subclass is indented under subclass 650. Subject matter involving an oleoresin or essential oil.
| | (1)
Note. This subclass provides for essential oils which are
claimed, disclosed or which historically have been used as flavoring
agents, even when they have been derived from a single source.
For example, citrus oils are classified here rather than in the
532-570 Series of Classes even though the patent does not disclose their
use as a flavoring agent. | |
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 321+, | for use of biocidal and other preservative agent. |
| 532, | for products containing a biocide or biostal. |
| 541+, | for antioxidant compositions and use thereof. |
| 610, | for fats and oils having defined preservative other
than antioxidant. |
| 662, | for organophosphatides. |
SEE OR SEARCH CLASS:
| 424, | Drug, Bio-Affecting and Body Compositions, appropriate subclasses for biocidal compositions. |
| 516, | Colloid Systems and Wetting Agents; Subcombinations
Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
subclasses 9+ for continuous liquid phase colloid systems (e.g., foams,
emulsions, suspensions, dispersions) or agents for such systems (e.g.,
emulsifiers) or making or stabilizing such systems or agents, when generically
claimed or when there is no hierarchically superior provision in the
USPC for the specifically claimed art. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 425+, | for a nonadditive process of extracting. |
|
| | |
| 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.
| | (1)
Note. Hydrolized proteins are proper subject matter for this
subclass. | |
| | |
| 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.
SEE OR SEARCH CLASS:
| 127, | Sugar, Starch, and Carbohydrates, for carbohydrates of that class and for mixtures
composed solely carbohydrates of that class, e.g., sugars, even for
food purposes. |
| 536, | Organic Compounds,
subclasses 1.11+ , for a carbohydrate prepared by a synthesis other
than hydrolytic conversion of a carbohydrate. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 564+, | for confection of the foam type. |
| 573, | for confections of the gel type. |
| 659, | for candy in form of a fudge. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 581, | for butter products and methods for preparing butter
compositions involving additives. |
| 603+, | for butter substitutes and process of preparing
same. |
|
| | |
| 665 | PROCESSES |
| | This subclass is indented under the class definition. Process of preparing or treating subject matter of this
class. |
| | |
CROSS-REFERENCE ART COLLECTIONS
The following subclasses are collections of published disclosure
pertaining to various aspects of the food art which aspects do not
form an appropriate base for subclass classification in the classification
schedule. Disclosures are placed herein for value as a search aid
and in no instance do they represent the entire extent of the prior
art.
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 104, | for a three-dimensional product which simulates
animal flesh. |
|
| | |
| 803 | SIMULATED FRUIT OR VEGETABLE |
| | Food products which simulate a fruit or vegetable.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 104, | for a three-dimensional product which simulates
a fruit or vegetable. |
|
| | |
| 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.
SEE OR SEARCH THIS CLASS, SUBCLASS:
| 74, | for a food containing two or more minerals or elements
for fortification. |
| 218+, | for a nutritional or dietetic supplement. |
|
| | |
| 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. |
| | |
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CLASS 426,