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Class Numbers & Titles | Class Numbers Only | USPC Index | International | HELP |
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Class 426 | FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS |
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1 | BAIT, ATTRACTANT, OR PROCESS OF PREPARATION |
2 | TREATMENT OF LIVE ANIMAL |
3 | NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION |
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 |
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