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