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Class Information
Number: 426
Name: Food or edible material: processes, compositions, and products >
Description: 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.










Class Number Class Name No. of Patents
426/250

Addition of dye or pigment, including optical brightener

399
426/252

To whole citrus fruit

7
426/251

To whole nut or bean

7
426/272

Adhesion of foods by a base supplied constituent other than a dry product

85
426/235

Application of a gas, mist, smoke or vapor to a food material under the influence of electrical or wave energy

33
426/289

Applying diverse edible particulate solid to coat or impregnate a solid core, i.e., surface coating or impregnation

258
426/295

Embedding, rolling or tumbling of particulate solid in core

75
426/290

Including subsequent liquefaction of particulate solid

26
426/293

Including surface coating with liquid or plastic

225
426/291

Liquid surface coating subsequent to application of particulate solid

71
426/292

Sequentially applied particulate solid

61
426/296

Subsequent cooking

134
426/294

Suspension of particulate solid in gaseous medium

30
426/274

Assembling plural edible preforms having extraneous binder, release agent or diverse food interposed between preforms

99
426/275

Dough is preform

106
426/1

Bait, attractant, or process of preparation

152
426/285

Building up units from diverse edible particulate material to form dry product, e.g., agglomerating, tableting, etc.

215
426/273

Coating of nondry food other than animal flesh by a base supplied constituent

26
426/297

Coating or spreading plastic on an edible preform and subsequently shaping the preform

85
426/312

Contacting food in liquid or solid state with exteriorly produced gas

193
426/318

Applied material contains a halogen atom

30
426/319

Applied material contains nitrogen compound or contains sulfur atom

75
426/314

Applied material formed by combustion or is product of combustion

65
426/315

Animal flesh material

93
426/320

Applied material is biocidal or disinfecting

125
426/313

Gas is hydrogen, e.g., hydrogenation, etc.

18
426/316

Including packaging of contacted food or treatment of material in package

136
426/317

Lacteal material

24
426/69

Containing non-proteinaceous nitrogen source convertible to available nitrogen or process of preparation

152
426/279

Creating cavity by displacement of mold-held fluent or plastic edible, and filling formed cavity with diverse edible

42
426/280

Cavity formed by shape of inedible internal mold member

34
426/86

Cup having soluble charge therein

38
426/237

Direct application of electrical or wave energy to food material

163
426/241

Heating by electromagnetic wave

338
426/242

Product dry in final form

171
426/243

To cook

689
426/245

Including step of shaping in mold to form final desired configuration

14
426/247

Material treated is fluent

20
426/246

Material treated is meat

30
426/244

Involving dielectric heating or passage of electric current through food material

108
426/240

Involving ionizing radiation, e.g., beta rays, x-rays, gamma rays, etc.

61
426/238

Involving wave energy of the sonic or pulsating type

138
426/239

Movement of material by an applied electromotive force, e.g., electrodialysis, etc.

40
426/248

Treatment with ultraviolet or visible light

86
426/61

Dormant ferment containing product, or live microorganism containing product or ongoing fermenting product, process of preparation or treatment thereof

564
426/64

Malt, malt extract, or diastatic enzyme

90
426/63

Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc.

145
426/62

Yeast containing

385
426/138

Edible casing or container

308
426/140

Animal derived

106
426/139

For frozen material

88
426/810

Energy rations, e.g., emergency rations, survival rations, etc.

69
426/7

Fermentation processes

199
426/11

Alcoholic beverage production or treatment to result in alcoholic beverage

190
426/12

Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation

54
426/14

Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate

62
426/13

Multiple different fermentations

59
426/15

Of fruit or fruit material

150
426/16

Of malt wort

196
426/32

Egg white per se, gelatin, collagen or blood

42
426/8

In package

81
426/9

In presence of biocide or biostat

33
426/33

Isolated triglyceride other than milk derived

69
426/55

Material is mammal or fowl derived

70
426/56

With added enzyme, or added enzyme producing material or microorganism

190
426/58

Injection or pressure treatment

21
426/59

Material is comminuted, ground, or in finely divided form

82
426/57

Treatment or preparation of casing

8
426/18

Of farinaceous cereal or cereal material

227
426/28

Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme

157
426/29

Preparation of beverage, beverage mash, or beverage wort

147
426/30

Movement of fermenting substrate through successive fermenting zones

12
426/31

Of bran, husk, or by-product, e.g., distillers residue, etc.

59
426/19

Preparing or treating a hydrated wheat flour system containing saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive

260
426/23

Amino acid, separated peptide linkage or derivative

36
426/24

Carboxyl containing ester other than triglyceridic

28
426/25

Carboxylic acid or salt thereof, e.g., vinegar, etc.

21
426/20

Including additional enzyme, enzyme producing material, or microorganism

203
426/21

Including plant tissue other than wheat derived

77
426/26

Inorganic compound containing other than nacl

20
426/22

Peroxide

6
426/27

Treating a hydrated wheat flour system containing saccharomyces cerevesiae

74
426/48

Of isolated carbohydrate

108
426/44

Of isolated seed, bean or nut, or material derived therefrom

191
426/45

Coffee or cocoa, e.g., coffee extract, etc.

37
426/46

Legume

274
426/34

Of milk or milk product

359
426/42

Including addition of enzyme, enzyme producing material, or microorganism

343
426/43

Including addition of bacterial culture

341
426/36

Preparation or treatment of cheese curd or cheese

374
426/39

Including addition of acid or acidic material

116
426/40

Including addition to, or treatment of milk prior to fermentation

151
426/38

Treatment of curd with ferment material

98
426/37

With fungi or yeast

20
426/41

Treatment of whey

168
426/35

With lipase

67
426/60

Of or with yeast or mold

178
426/49

Of plant or plant derived material

269
426/54

Preparation of animal feed

157
426/51

Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea

103
426/52

With added enzyme material or microorganism

504
426/53

Animal feed

277
426/50

With pectase enzyme

63
426/47

Of whole egg or yolk

30
426/17

Preparation of vinegar

39
426/10

With glucose oxidase

23
426/282

Filling cavity in edible solid preform with edible material

130
426/283

Dough type preform

193
426/284

Preform is tubular

86
426/77

Foraminous material infusion type, or foraminous container per se

293
426/84

Chemically defined infusor material

38
426/82

Having defined support or handle means

123
426/83

Nonrigid tethered type

55
426/78

Having diverse soluble or dispersible material

70
426/80

Having flow compeller means, e.g., compressor, etc.

69
426/79

Multiple compartment

76
426/81

Tapered gathered closure

12
426/76

Frangible food having defined score line or weakened portion

40
426/800

Geriatric

82
426/68

Ice coating and coated product

23
426/104

Imitated, simulated, ornamental, three-dimensional product or confectionary product having child-oriented utility

541
426/809

Including harvesting or planting or other numerous miscellaneous processing steps

11
426/311

Including vitamin processing

78
426/321

Inhibiting chemical or physical change of food by contact with a change inhibiting chemical agent other than an antioxygen agent

385
426/331

Animal flesh, citrus fruit, bean or cereal seed material

197
426/332

Animal flesh

294
426/333

Citrus fruit

79
426/335

Biocidal or disinfecting chemical agent

551
426/323

Chemical agent is impregnated in or coated on nonedible material

60
426/329

Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product

46
426/327

Including step of lowering temperature to or below 32 degrees f. or treatment at or below 32 degrees f.

87
426/324

Including step of packaging

138
426/325

Subsequent heat treatment of package

51
426/326

With biocidal or disinfecting chemical agent

164
426/334

Lacteal derived containing

64
426/330

Treating liquid material

103
426/330.3

Beverage or beverage concentrate

180
426/330.4

Alcohol containing

140
426/330.5

Fruit and vegetable juice

156
426/330.1

Egg material is basic ingredient

45
426/330.2

Lacteal material is basic ingredient

87
426/330.6

Triglyceridic oil is basic ingredient

94
426/322

Treatment with heavy metal or compound thereof

25
426/281

Internal application of nontransitory fluent material to solid edible by injecting, artificial pore formation or external pressure

259
426/271

Involving ion exchange, sequestering or chelating material

279
426/287

Involving removal of exterior portion only of plant material by chemical addition

18
426/288

Material is nut or seed

2
426/236

Involving treatment of a gas by electrical or wave energy and subsequent contact of said treated gas with a food material

22
426/804

Low calorie, low sodium or hypoallergic

866
426/231

Measuring, testing, or controlling by inanimate means

515
426/232

Involving packaged product or preparation thereof

113
426/233

Preparing solid product in final form by heating

212
426/105

Meat filled casing, sausage type

300
426/278

Nontransitory chemical addition to edible animal derived packaging material

32
426/3

Normally noningestible chewable material or process of preparation

695
426/6

Containing addition type polymer

130
426/4

Low-adhesive type

95
426/5

Packaged, structurally defined, or coated

444
426/106

Packaged or wrapped product

558
426/131

Canned

149
426/125

Food is surface coated with peelable or strippable nonedible film former

29
426/112

Having consumer oriented diverse utility

337
426/113

For cooking or heating food

476
426/114

Meal type

45
426/115

For dispensing or serving

708
426/116

Aerosol type

30
426/117

Baby bottle type

60
426/122

Having destructive type opening along scored or perforated line

137
426/123

Having destructive type opening utilizing tearing appendage

130
426/109

Having heat exchange material

74
426/119

Having nonedible spacer to segregate all units of multiunit food product

135
426/120

Diverse food

257
426/110

Having package attached support means

103
426/107

Having specific electrical or wave energy feature

608
426/111

Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion

140
426/121

Lapped multiplanar unit, i.e., shingled

37
426/108

Multiple discrete packages containing same material

63
426/124

Package containing separate noncoated or laminated interior inedible solid material

509
426/129

Packaged product is animal flesh

530
426/128

Packaged product is dough or batter or mix therefor

257
426/130

Packaged product is lacteal derived

173
426/118

Packaging structure cooperating with food generated gas

298
426/126

Three or more layered diverse packaging materials having at least one metal layer

142
426/127

Three or more layered packaging materials

440
426/801

Pediatric

210
426/805

Pet food for dog, cat, bird, or fish

611
426/66

Potable water or ice compositions or processes of preparing same

98
426/67

Having incorporated gas

45
426/807

Poultry or ruminant feed

965
426/249

Preparation of frozen or shaped product wherein the product is of various external colors, e.g., variegated, etc.

184
426/663

Preparing or treating lacteal butter or lacteal butter substitute

27
426/664

Lacteal butter

23
426/262

Preserving or modifying color by use of diverse additive

172
426/267

Additive containing calcium

33
426/268

Additive is or contains organic compound of known structure

125
426/269

Is or contains sulfur

29
426/270

Plant derived tissue containing other than potato

113
426/264

Red heme, i.e., meat pigment

75
426/265

Additive is organic compound

47
426/266

Including inorganic nitrogen compound

59
426/263

Utilizing gaseous medium

39
426/665

Processes

68
426/383

Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation

205
426/416

Combined

27
426/388

Combining material from single source without a previous food separation step of the different materials

87
426/524

Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.

764
426/425

Extraction utilizing liquid as extracting medium

254
426/431

Liquid is aqueous

295
426/437

Animal flesh material

35
426/436

Cereal or treated cereal material

52
426/432

Coffee

123
426/434

Extracting at different temperature

36
426/433

Preparation of ready to use beverage, i.e., brewing

356
426/435

Tea, i.e., camellia senesis

202
426/429

Liquid is organic

270
426/430

Of tissue containing seed or bean material

183
426/427

Removing caffein or tannin

100
426/428

Utilizing organic liquid

58
426/426

Removing water from solid using nonglyceridic liquid

38
426/384

Freeze drying or freeze concentrating

70
426/385

Product is solid in final form

117
426/438

Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.

446
426/439

Farinaceous cereal dough or batter product, e.g., doughnut, etc.

164
426/440

To puff or form pore

53
426/441

Including water treatment

99
426/520

Heating above ambient temperature

453
426/523

Cooking, e.g., broiling, baking, etc.

802
426/521

Pasteurizing or sterilizing

477
426/522

Of lacteal material

191
426/474

Including gas-liquid contact

167
426/477

Preparing carbonated or effervescent liquid

199
426/475

Separating, including gas contact

43
426/476

Gas is steam

39
426/512

Molding, casting, or shaping

642
426/516

Extruding through restricted orifice to give desired final shape

860
426/514

Forming hollow, tubular, or open-ended cavity

142
426/517

Forming rod, strand, sheet, or filament

354
426/515

From liquid state, e.g., casting, freezing, etc.

277
426/513

Of animal flesh

461
426/392

Packaging or treatment of packaged product

232
426/396

By covering rigid receptacle or support with flexible wrap or container

209
426/394

In container having diverse utility, e.g., dispensing, etc.

231
426/395

In container having structure cooperating with food material generated gas

104
426/410

In flexible wrapper or container

301
426/411

And exterior rigid receptacle

56
426/412

Heat treatment of encased food

310
426/413

Utilizing preformed container

134
426/415

Utilizing specified wrapping material

259
426/414

With molding or cutting

131
426/397

In rigid liquid impermeable container, e.g., can, bottle, etc.

155
426/398

Container wall has plural layers or package contains interior nonintegral solid inedible material

116
426/404

Exteriorly applying reduced pressure to eliminate air or to effect a package having reduced air content

75
426/407

Heat treatment of package, e.g., pasteurization, sterilization, etc.

232
426/408

By heat exchange medium other than water per se, air, carbon dioxide, or other inert gas

4
426/409

Lacteal material

17
426/399

Including delivery of pasteurized or sterilized food material to container, e.g., aseptic, etc.

179
426/401

And subsequent heat treatment of sealed package

81
426/400

Including prior concentration of food material

12
426/403

Including heating of vented container containing food material

25
426/402

Including water addition to or removal from normally solid food material

46
426/405

With agitation of sealed container

22
426/406

By rolling container on its horizontal axis

9
426/393

Involving temperature 32 degrees f. or less

214
426/389

Per se removal of food product from mold, container or receptacle

104
426/443

Preparation of product which is dry in final form

210
426/451

Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.

179
426/453

Building up units from initially dry material, e.g., agglomerating, etc.

126
426/454

By compressing, e.g., tabletting, briquetting, pelleting, etc.

140
426/452

Cereal filament or filament composite

17
426/465

Including heating or dehydration

251
426/466

By roasting, toasting, or browning

177
426/468

With compressing or use of exteriorly applied pressure

54
426/467

With fluid current conveying or suspensions of treated material

80
426/469

With separation of unwanted solid component

44
426/471

Of liquid or liquefied material, e.g., spray drying, etc.

178
426/470

Of prior foamed or gasified material

27
426/472

With separation of a constituent

64
426/473

With size reduction, e.g., mashing, cutting, etc.

120
426/455

Including treatment with aqueous material, e.g., hydration, etc.

108
426/456

And subsequent heat treatment of dehydration

166
426/458

Of cereal dough or cooked cereal dough

49
426/459

Of isolated cereal seed or bean material

87
426/463

Cereal material, e.g., flour, meal, bran, etc.

93
426/460

Whole seed or bean material

90
426/461

By steam

55
426/462

Cereal

75
426/457

To form flake product

79
426/464

With size reduction, e.g., mashing, cutting, etc.

115
426/445

Size increase by puffing, or pore forming of solid material by heating

96
426/447

By sudden pressure release from exteriorly applied pressurized zone

58
426/448

From extrusion zone using mechanical pressure

167
426/449

Of cereal

94
426/446

Dough product

108
426/450

Of cereal material

79
426/444

With temperature reduction 32 degrees f. or less

65
426/390

Preparing or treating food having diverse utility

25
426/391

Dough or batter product, e.g., pie crust, etc.

112
426/417

Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.

420
426/478

Separating a starting material into plural different constituents

311
426/486

Removal of air, unwanted gas, or unwanted odoriferous material

103
426/487

From liquid

71
426/488

To deodorize

68
426/489

Removal of desired liquid from solid plant material

280
426/479

Removing of solid part from solid material

122
426/480

From mammal or fowl material

89
426/481

From plant material

260
426/482

Outer covering, e.g., shell, husk, etc.

268
426/483

By abrading

97
426/484

Seed, pit, stem, or core

83
426/485

Pit

34
426/490

Starting material is liquid

148
426/492

Including vaporization, e.g., distillation, concentration-evaporation, etc.

147
426/493

Of alcohol containing stock

45
426/494

Recovery of vaporized fraction, e.g., distillate

68
426/491

Lacteal liquid, e.g., milk, cream, etc.

300
426/495

Separating solid from liquid material

256
426/386

Separating volatile essence and combining the separated volatile essence with a food material

103
426/387

Volatile essence derived from a liquid

93
426/418

Storing solid material under controlled condition

207
426/419

Natural plant material

244
426/420

Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc.

99
426/421

Wherein feature is rigid handle member

57
426/442

Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof

192
426/422

Treatment of liquid with nongaseous material other than water per se

255
426/423

Inorganic silicon containing material, e.g., clay, etc.

103
426/424

Liquid contact to effect a separation

82
426/496

Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.

465
426/499

Food product having an open-ended cavity, e.g., pretzel, etc.

61
426/505

Heating utilizing a foraminous or coated support, or container

77
426/500

Including coiling or twisting

63
426/501

Coiling sheet material

39
426/503

Including dough dividing, slitting or incising

258
426/498

Including incorporation of air or gas into dough material

28
426/504

Including mixing or kneading

79
426/502

Including sheeting, laminating, or folding

308
426/497

Treatment of cooked product

76
426/506

Treatment with aqueous material, e.g., hydration, etc.

305
426/511

By steam

259
426/509

Cooking or blanching

158
426/510

By steam

223
426/507

Of isolated whole seed or bean material

227
426/508

Cooking, blanching or gelatinizing

128
426/518

With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.

857
426/519

With mixing or agitating, e.g., homogenizing, etc.

544
426/71

Product for promoting the effect of an alimentary canal microorganism

66
426/143

Product having open-ended cavity

42
426/75

Product having safety feature in use

11
426/144

Product is grooved or corrugated

86
426/132

Product with added inedible feature other than that which constitutes a package

202
426/135

Feature is casing

177
426/133

Having food preserving agent

61
426/134

Stick feature

173
426/74

Product with added plural inorganic mineral or element fortification

944
426/72

Product with added vitamin or derivative thereof for fortification

665
426/73

Vitamin is a or d

245
426/87

Product with defined indicating means, e.g., indicia, etc.

227
426/88

Temperature responsive

85
426/85

Product with drinking tube

56
426/531

Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive

205
426/641

Animal derived material is an ingredient other than extract or protein

530
426/647

Blood containing

95
426/646

Comminuted

470
426/644

Poultry

204
426/643

Seafood

443
426/642

Shroud effecting treatment

3
426/645

Single source

58
426/549

Basic ingredient is starch based batter, dough product, etc.

1119
426/557

Alimentary paste

266
426/555

Dry mix

142
426/558

Egg containing

63
426/560

Flakes, chips, filaments, sheets, or pellets

236
426/551

Having chemical gas producer

131
426/552

Batter type

116
426/553

Triglyceride material containing

109
426/554

Dry mix

71
426/550

Noncereal base

101
426/556

Pastry type

113
426/559

Puffed

122
426/580

Basic ingredient lacteal derived other than butter substitute in emulsion form

733
426/581

Butter is the basic ingredient

77
426/583

Buttermilk, yogurt, sour cream, whey

629
426/582

Cheese or cheese type product

661
426/584

Containing cocoa or flavored beverage

99
426/585

Containing fat or oil other than lacteal derived

158
426/586

Cream or butterfat

114
426/587

Liquid condensed or evaporated milk

82
426/588

Powdered milk

195
426/590

Beverage or beverage concentrate

1065
426/592

Alcohol containing

317
426/598

Bean, nut or seed type

145
426/593

Chocolate or cocoa

148
426/594

Coffee and substitutes therefor

365
426/596

Coffee substitute

55
426/595

Whole or ground, including additive other than extractive type

146
426/591

Dry effervescent

79
426/599

Fruit and vegetable juice

539
426/597

Tea and substitutes therefor

342
426/539

Bleach per se or composition containing same

17
426/658

Carbohydrate containing

1533
426/661

Carbohydrate is starch

486
426/660

Confection

889
426/659

Fondant, fudge, icing or frosting

146
426/541

Containing antioxidant or antioxidant per se

235
426/542

Of plant or animal matter of unknown chemical structure

101
426/543

Cereal

12
426/544

Organic active chemical containing

65
426/546

Composed solely of carbon, hydrogen, oxygen, and salts thereof

77
426/545

Heterocyclic atom containing

57
426/547

Phosphorus or sulfur

28
426/655

Extract

429
426/601

Fat or oil is basic ingredient other than butter in emulsion form

1027
426/608

Animal derived triglyceride material as sole triglyceride, e.g., lard, etc.

71
426/602

Aqueous emulsion

576
426/603

Butter substitute, e.g., margarine, etc.

342
426/604

Having emulsifier or antispattering, antiweeping or antileaking agent

210
426/605

Egg containing, e.g., mayonnaise, etc.

147
426/606

Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.

181
426/611

Having ester other than triglyceridic carboxylic

295
426/612

Liquid

60
426/613

Having lacteal or egg ingredient or sugar or flavor

466
426/607

Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.

471
426/609

Particulate or antistick compositions, e.g., pan grease, etc.

84
426/610

With defined preservative, e.g., crystallization inhibitor, etc.

57
426/650

Flavor or flavor adjunct, acidulant or condiment

829
426/651

Oleoresin or essential oil

268
426/534

Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution

531
426/538

Carbocyclic

267
426/536

Heterocyclic

200
426/537

Hetero-n-atom

96
426/535

Sulfur containing

240
426/564

Foam or foamable type

216
426/569

Beverage or mix

91
426/572

Cream filler, fondant, frosting, icing or confection

219
426/570

Dairy cream or topping

135
426/568

Egg derived

54
426/565

Frozen

424
426/567

Containing carbohydrate other than sugar

93
426/566

Containing carboxylic acid ester other than a triglyceridic ester

54
426/571

Marshmellow or chiffon

58
426/653

For use with batter, dough or baked goods

330
426/652

For use with meat, poultry or seafood

283
426/561

Gas or gas generating agent per se

78
426/562

Baking powder

37
426/563

Phosphorus containing

22
426/573

Gels or gelable composition

896
426/576

Gelatin or derivatives

279
426/574

Meat, meat extracts, or meat analog

294
426/577

Pectin

260
426/575

Seaweed type

311
426/578

Starch or derivatives is gel former

479
426/579

Puddings

152
426/600

Hop derived ingredient, including hopping of wort

119
426/548

Noncarbohydrate sweetener or composition containing same

829
426/648

Nutritional or dietetic supplement, including table salt

435
426/649

Sodium chloride or substitute therefor

120
426/662

Organophosphatide

137
426/615

Plant material is basic ingredient other than extract, starch or protein

838
426/635

Animal food

564
426/636

Grasses or straw

192
426/629

Bean, seed or nut product

315
426/630

Animal feed

418
426/631

Cocoa

266
426/634

Legume

612
426/632

Nut, including peanut

158
426/633

In butter form

112
426/618

Cereal material is basic ingredient

359
426/626

Acid or base treatment

117
426/623

Animal food

438
426/624

Distiller's or brewer's residue

40
426/619

Breakfast type

101
426/620

Ready to eat

176
426/621

Flake or puffed

147
426/622

Flour or meal type

301
426/625

Puffed or flaked

69
426/627

Single source

47
426/616

Citrus derived

146
426/617

Coconut containing

26
426/628

Cream style vegetable

5
426/640

Dried

272
426/637

Potato

415
426/638

Spice, herb, or condiment thereof

141
426/639

With added sugar

161
426/614

Poultry egg is basic ingredient

330
426/656

Protein, amino acid, or yeast containing

1711
426/657

From animal

631
426/533

Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution

230
426/589

Soup, sauce, gravy or base

432
426/540

Specific dye or pigment per se or compositions containing same

278
426/654

Stabilizing or preserving agent or emulsifier other than organophosphatide

546
426/532

With biocide or biostat

439
426/286

Removal of pesticidal residue

17
426/253

Removing natural color by chemical reaction, e.g., bleaching, etc.

31
426/261

By heavy metal compound or peroxide

16
426/260

By nitrogen compound

2
426/257

By organic color remover

12
426/258

Peroxy organic compound

16
426/259

By sulfur compound

8
426/255

In plural steps with diverse color removers

6
426/256

Including pressure application or defined movement of material during color removal

4
426/254

With preliminary noncolor removal treatment with acid, base or salt

24
426/530

Renovating butter

6
426/806

Salt or mineral substitute

31
426/276

Shaping by extruding into chemically reactive fluid

53
426/277

Forming edible packaging material, e.g., casing, etc.

60
426/802

Simulated animal flesh

259
426/803

Simulated fruit or vegetable

23
426/808

Starch base snack product

241
426/89

Surface coated, fluid encapsulated, laminated solid composite of self sustaining dissimilar edible material

415
426/92

Animal meat derived component

271
426/96

Dry flake, dry granular, or dry particulate material

507
426/98

Encapsulated, or coated triglyceridic material

211
426/97

Having mineral or inorganic substrate

64
426/99

Triglyceridic material film former

245
426/100

Frozen material

147
426/101

Ice cream type

176
426/90

Having inedible feature

89
426/91

Stick feature

69
426/93

Isolated whole seed, bean or nut, or material derived therefrom

270
426/94

Dough or batter type

669
426/95

Containing frozen material

57
426/102

Readily identifiable fruit or vegetable derived

235
426/103

Sugar or carbohydrate containing

494
426/302

Surface coating of a solid food with a liquid

674
426/307

By application of molten material

186
426/306

By chocolate or theobroma cocoa derived

138
426/305

Including subsequent specified treatment of coating

175
426/308

Of natural shell or rind

27
426/309

Of whole isolated seed or bean

108
426/303

Plural distinct steps of coating

200
426/304

By same composition

59
426/310

Preserving

215
426/298

Treating unshelled egg

53
426/300

By fluent material

36
426/301

Material is unctuous

5
426/299

Removal or puncture of shell

17
426/2

Treatment of live animal

856
426/234

Treatment of packaged product by electrical or wave energy

527
426/811

Utilizing surface parting, antistick or release agent

69
 
 
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