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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	377
426/252	To whole citrus fruit	6
426/251	To whole nut or bean	7
426/272	Adhesion of foods by a base supplied constituent other than a dry product	81
426/235	Application of a gas, mist, smoke or vapor to a food material under the influence of electrical or wave energy	25
426/289	Applying diverse edible particulate solid to coat or impregnate a solid core, i.e., surface coating or impregnation	233
426/295	Embedding, rolling or tumbling of particulate solid in core	71
426/290	Including subsequent liquefaction of particulate solid	25
426/293	Including surface coating with liquid or plastic	211
426/291	Liquid surface coating subsequent to application of particulate solid	68
426/292	Sequentially applied particulate solid	57
426/296	Subsequent cooking	130
426/294	Suspension of particulate solid in gaseous medium	26
426/274	Assembling plural edible preforms having extraneous binder, release agent or diverse food interposed between preforms	90
426/275	Dough is preform	98
426/1	Bait, attractant, or process of preparation	147
426/285	Building up units from diverse edible particulate material to form dry product, e.g., agglomerating, tableting, etc.	195
426/273	Coating of nondry food other than animal flesh by a base supplied constituent	25
426/297	Coating or spreading plastic on an edible preform and subsequently shaping the preform	84
426/312	Contacting food in liquid or solid state with exteriorly produced gas	174
426/318	Applied material contains a halogen atom	28
426/319	Applied material contains nitrogen compound or contains sulfur atom	71
426/314	Applied material formed by combustion or is product of combustion	58
426/315	Animal flesh material	86
426/320	Applied material is biocidal or disinfecting	101
426/313	Gas is hydrogen, e.g., hydrogenation, etc.	13
426/316	Including packaging of contacted food or treatment of material in package	121
426/317	Lacteal material	21
426/69	Containing non-proteinaceous nitrogen source convertible to available nitrogen or process of preparation	147
426/279	Creating cavity by displacement of mold-held fluent or plastic edible, and filling formed cavity with diverse edible	36
426/280	Cavity formed by shape of inedible internal mold member	28
426/86	Cup having soluble charge therein	34
426/237	Direct application of electrical or wave energy to food material	135
426/241	Heating by electromagnetic wave	313
426/242	Product dry in final form	157
426/243	To cook	657
426/245	Including step of shaping in mold to form final desired configuration	10
426/247	Material treated is fluent	18
426/246	Material treated is meat	24
426/244	Involving dielectric heating or passage of electric current through food material	98
426/240	Involving ionizing radiation, e.g., beta rays, x-rays, gamma rays, etc.	45
426/238	Involving wave energy of the sonic or pulsating type	106
426/239	Movement of material by an applied electromotive force, e.g., electrodialysis, etc.	37
426/248	Treatment with ultraviolet or visible light	68
426/61	Dormant ferment containing product, or live microorganism containing product or ongoing fermenting product, process of preparation or treatment thereof	491
426/64	Malt, malt extract, or diastatic enzyme	72
426/63	Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc.	132
426/62	Yeast containing	351
426/138	Edible casing or container	288
426/140	Animal derived	102
426/139	For frozen material	85
426/810	Energy rations, e.g., emergency rations, survival rations, etc.	66
426/7	Fermentation processes	167
426/11	Alcoholic beverage production or treatment to result in alcoholic beverage	149
426/12	Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation	45
426/14	Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate	54
426/13	Multiple different fermentations	55
426/15	Of fruit or fruit material	138
426/16	Of malt wort	172
426/32	Egg white per se, gelatin, collagen or blood	41
426/8	In package	77
426/9	In presence of biocide or biostat	32
426/33	Isolated triglyceride other than milk derived	58
426/55	Material is mammal or fowl derived	64
426/56	With added enzyme, or added enzyme producing material or microorganism	178
426/58	Injection or pressure treatment	20
426/59	Material is comminuted, ground, or in finely divided form	79
426/57	Treatment or preparation of casing	8
426/18	Of farinaceous cereal or cereal material	193
426/28	Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme	143
426/29	Preparation of beverage, beverage mash, or beverage wort	133
426/30	Movement of fermenting substrate through successive fermenting zones	10
426/31	Of bran, husk, or by-product, e.g., distillers residue, etc.	51
426/19	Preparing or treating a hydrated wheat flour system containing saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive	245
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	167
426/21	Including plant tissue other than wheat derived	72
426/26	Inorganic compound containing other than nacl	17
426/22	Peroxide	5
426/27	Treating a hydrated wheat flour system containing saccharomyces cerevesiae	65
426/48	Of isolated carbohydrate	87
426/44	Of isolated seed, bean or nut, or material derived therefrom	166
426/45	Coffee or cocoa, e.g., coffee extract, etc.	29
426/46	Legume	259
426/34	Of milk or milk product	281
426/42	Including addition of enzyme, enzyme producing material, or microorganism	307
426/43	Including addition of bacterial culture	309
426/36	Preparation or treatment of cheese curd or cheese	325
426/39	Including addition of acid or acidic material	96
426/40	Including addition to, or treatment of milk prior to fermentation	146
426/38	Treatment of curd with ferment material	96
426/37	With fungi or yeast	19
426/41	Treatment of whey	155
426/35	With lipase	58
426/60	Of or with yeast or mold	167
426/49	Of plant or plant derived material	233
426/54	Preparation of animal feed	132
426/51	Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea	92
426/52	With added enzyme material or microorganism	464
426/53	Animal feed	242
426/50	With pectase enzyme	61
426/47	Of whole egg or yolk	26
426/17	Preparation of vinegar	37
426/10	With glucose oxidase	21
426/282	Filling cavity in edible solid preform with edible material	122
426/283	Dough type preform	183
426/284	Preform is tubular	80
426/77	Foraminous material infusion type, or foraminous container per se	205
426/84	Chemically defined infusor material	35
426/82	Having defined support or handle means	104
426/83	Nonrigid tethered type	53
426/78	Having diverse soluble or dispersible material	45
426/80	Having flow compeller means, e.g., compressor, etc.	59
426/79	Multiple compartment	52
426/81	Tapered gathered closure	11
426/76	Frangible food having defined score line or weakened portion	36
426/800	Geriatric	70
426/68	Ice coating and coated product	21
426/104	Imitated, simulated, ornamental, three-dimensional product or confectionary product having child-oriented utility	515
426/809	Including harvesting or planting or other numerous miscellaneous processing steps	11
426/311	Including vitamin processing	63
426/321	Inhibiting chemical or physical change of food by contact with a change inhibiting chemical agent other than an antioxygen agent	336
426/331	Animal flesh, citrus fruit, bean or cereal seed material	186
426/332	Animal flesh	275
426/333	Citrus fruit	76
426/335	Biocidal or disinfecting chemical agent	501
426/323	Chemical agent is impregnated in or coated on nonedible material	48
426/329	Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product	41
426/327	Including step of lowering temperature to or below 32 degrees f. or treatment at or below 32 degrees f.	75
426/324	Including step of packaging	130
426/325	Subsequent heat treatment of package	43
426/326	With biocidal or disinfecting chemical agent	144
426/334	Lacteal derived containing	61
426/330	Treating liquid material	84
426/330.3	Beverage or beverage concentrate	135
426/330.4	Alcohol containing	132
426/330.5	Fruit and vegetable juice	144
426/330.1	Egg material is basic ingredient	39
426/330.2	Lacteal material is basic ingredient	77
426/330.6	Triglyceridic oil is basic ingredient	88
426/322	Treatment with heavy metal or compound thereof	22
426/281	Internal application of nontransitory fluent material to solid edible by injecting, artificial pore formation or external pressure	240
426/271	Involving ion exchange, sequestering or chelating material	252
426/287	Involving removal of exterior portion only of plant material by chemical addition	16
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	16
426/804	Low calorie, low sodium or hypoallergic	851
426/231	Measuring, testing, or controlling by inanimate means	442
426/232	Involving packaged product or preparation thereof	89
426/233	Preparing solid product in final form by heating	169
426/105	Meat filled casing, sausage type	279
426/278	Nontransitory chemical addition to edible animal derived packaging material	29
426/3	Normally noningestible chewable material or process of preparation	655
426/6	Containing addition type polymer	114
426/4	Low-adhesive type	82
426/5	Packaged, structurally defined, or coated	397
426/106	Packaged or wrapped product	474
426/131	Canned	142
426/125	Food is surface coated with peelable or strippable nonedible film former	26
426/112	Having consumer oriented diverse utility	295
426/113	For cooking or heating food	438
426/114	Meal type	36
426/115	For dispensing or serving	603
426/116	Aerosol type	26
426/117	Baby bottle type	46
426/122	Having destructive type opening along scored or perforated line	124
426/123	Having destructive type opening utilizing tearing appendage	121
426/109	Having heat exchange material	52
426/119	Having nonedible spacer to segregate all units of multiunit food product	114
426/120	Diverse food	225
426/110	Having package attached support means	97
426/107	Having specific electrical or wave energy feature	548
426/111	Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion	135
426/121	Lapped multiplanar unit, i.e., shingled	37
426/108	Multiple discrete packages containing same material	47
426/124	Package containing separate noncoated or laminated interior inedible solid material	492
426/129	Packaged product is animal flesh	494
426/128	Packaged product is dough or batter or mix therefor	238
426/130	Packaged product is lacteal derived	160
426/118	Packaging structure cooperating with food generated gas	277
426/126	Three or more layered diverse packaging materials having at least one metal layer	134
426/127	Three or more layered packaging materials	424
426/801	Pediatric	191
426/805	Pet food for dog, cat, bird, or fish	539
426/66	Potable water or ice compositions or processes of preparing same	76
426/67	Having incorporated gas	35
426/807	Poultry or ruminant feed	912
426/249	Preparation of frozen or shaped product wherein the product is of various external colors, e.g., variegated, etc.	177
426/663	Preparing or treating lacteal butter or lacteal butter substitute	25
426/664	Lacteal butter	14
426/262	Preserving or modifying color by use of diverse additive	166
426/267	Additive containing calcium	24
426/268	Additive is or contains organic compound of known structure	121
426/269	Is or contains sulfur	28
426/270	Plant derived tissue containing other than potato	106
426/264	Red heme, i.e., meat pigment	71
426/265	Additive is organic compound	44
426/266	Including inorganic nitrogen compound	57
426/263	Utilizing gaseous medium	32
426/665	Processes	43
426/383	Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation	182
426/416	Combined	23
426/388	Combining material from single source without a previous food separation step of the different materials	80
426/524	Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.	688
426/425	Extraction utilizing liquid as extracting medium	205
426/431	Liquid is aqueous	240
426/437	Animal flesh material	26
426/436	Cereal or treated cereal material	48
426/432	Coffee	83
426/434	Extracting at different temperature	31
426/433	Preparation of ready to use beverage, i.e., brewing	251
426/435	Tea, i.e., camellia senesis	154
426/429	Liquid is organic	245
426/430	Of tissue containing seed or bean material	160
426/427	Removing caffein or tannin	86
426/428	Utilizing organic liquid	54
426/426	Removing water from solid using nonglyceridic liquid	27
426/384	Freeze drying or freeze concentrating	58
426/385	Product is solid in final form	110
426/438	Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.	394
426/439	Farinaceous cereal dough or batter product, e.g., doughnut, etc.	151
426/440	To puff or form pore	52
426/441	Including water treatment	88
426/520	Heating above ambient temperature	354
426/523	Cooking, e.g., broiling, baking, etc.	677
426/521	Pasteurizing or sterilizing	410
426/522	Of lacteal material	169
426/474	Including gas-liquid contact	129
426/477	Preparing carbonated or effervescent liquid	175
426/475	Separating, including gas contact	39
426/476	Gas is steam	37
426/512	Molding, casting, or shaping	536
426/516	Extruding through restricted orifice to give desired final shape	769
426/514	Forming hollow, tubular, or open-ended cavity	120
426/517	Forming rod, strand, sheet, or filament	321
426/515	From liquid state, e.g., casting, freezing, etc.	243
426/513	Of animal flesh	421
426/392	Packaging or treatment of packaged product	187
426/396	By covering rigid receptacle or support with flexible wrap or container	198
426/394	In container having diverse utility, e.g., dispensing, etc.	178
426/395	In container having structure cooperating with food material generated gas	90
426/410	In flexible wrapper or container	282
426/411	And exterior rigid receptacle	49
426/412	Heat treatment of encased food	301
426/413	Utilizing preformed container	127
426/415	Utilizing specified wrapping material	248
426/414	With molding or cutting	126
426/397	In rigid liquid impermeable container, e.g., can, bottle, etc.	139
426/398	Container wall has plural layers or package contains interior nonintegral solid inedible material	106
426/404	Exteriorly applying reduced pressure to eliminate air or to effect a package having reduced air content	66
426/407	Heat treatment of package, e.g., pasteurization, sterilization, etc.	206
426/408	By heat exchange medium other than water per se, air, carbon dioxide, or other inert gas	2
426/409	Lacteal material	13
426/399	Including delivery of pasteurized or sterilized food material to container, e.g., aseptic, etc.	167
426/401	And subsequent heat treatment of sealed package	72
426/400	Including prior concentration of food material	12
426/403	Including heating of vented container containing food material	23
426/402	Including water addition to or removal from normally solid food material	44
426/405	With agitation of sealed container	20
426/406	By rolling container on its horizontal axis	9
426/393	Involving temperature 32 degrees f. or less	192
426/389	Per se removal of food product from mold, container or receptacle	87
426/443	Preparation of product which is dry in final form	172
426/451	Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.	170
426/453	Building up units from initially dry material, e.g., agglomerating, etc.	123
426/454	By compressing, e.g., tabletting, briquetting, pelleting, etc.	127
426/452	Cereal filament or filament composite	16
426/465	Including heating or dehydration	204
426/466	By roasting, toasting, or browning	150
426/468	With compressing or use of exteriorly applied pressure	47
426/467	With fluid current conveying or suspensions of treated material	73
426/469	With separation of unwanted solid component	36
426/471	Of liquid or liquefied material, e.g., spray drying, etc.	154
426/470	Of prior foamed or gasified material	25
426/472	With separation of a constituent	56
426/473	With size reduction, e.g., mashing, cutting, etc.	109
426/455	Including treatment with aqueous material, e.g., hydration, etc.	94
426/456	And subsequent heat treatment of dehydration	157
426/458	Of cereal dough or cooked cereal dough	45
426/459	Of isolated cereal seed or bean material	75
426/463	Cereal material, e.g., flour, meal, bran, etc.	86
426/460	Whole seed or bean material	80
426/461	By steam	51
426/462	Cereal	67
426/457	To form flake product	75
426/464	With size reduction, e.g., mashing, cutting, etc.	104
426/445	Size increase by puffing, or pore forming of solid material by heating	86
426/447	By sudden pressure release from exteriorly applied pressurized zone	47
426/448	From extrusion zone using mechanical pressure	149
426/449	Of cereal	82
426/446	Dough product	91
426/450	Of cereal material	73
426/444	With temperature reduction 32 degrees f. or less	58
426/390	Preparing or treating food having diverse utility	17
426/391	Dough or batter product, e.g., pie crust, etc.	99
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.	360
426/478	Separating a starting material into plural different constituents	248
426/486	Removal of air, unwanted gas, or unwanted odoriferous material	100
426/487	From liquid	65
426/488	To deodorize	62
426/489	Removal of desired liquid from solid plant material	237
426/479	Removing of solid part from solid material	97
426/480	From mammal or fowl material	75
426/481	From plant material	214
426/482	Outer covering, e.g., shell, husk, etc.	237
426/483	By abrading	88
426/484	Seed, pit, stem, or core	77
426/485	Pit	28
426/490	Starting material is liquid	133
426/492	Including vaporization, e.g., distillation, concentration-evaporation, etc.	131
426/493	Of alcohol containing stock	38
426/494	Recovery of vaporized fraction, e.g., distillate	54
426/491	Lacteal liquid, e.g., milk, cream, etc.	262
426/495	Separating solid from liquid material	233
426/386	Separating volatile essence and combining the separated volatile essence with a food material	95
426/387	Volatile essence derived from a liquid	88
426/418	Storing solid material under controlled condition	181
426/419	Natural plant material	230
426/420	Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc.	92
426/421	Wherein feature is rigid handle member	55
426/442	Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof	162
426/422	Treatment of liquid with nongaseous material other than water per se	227
426/423	Inorganic silicon containing material, e.g., clay, etc.	92
426/424	Liquid contact to effect a separation	70
426/496	Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.	392
426/499	Food product having an open-ended cavity, e.g., pretzel, etc.	55
426/505	Heating utilizing a foraminous or coated support, or container	65
426/500	Including coiling or twisting	54
426/501	Coiling sheet material	39
426/503	Including dough dividing, slitting or incising	229
426/498	Including incorporation of air or gas into dough material	24
426/504	Including mixing or kneading	72
426/502	Including sheeting, laminating, or folding	286
426/497	Treatment of cooked product	68
426/506	Treatment with aqueous material, e.g., hydration, etc.	263
426/511	By steam	237
426/509	Cooking or blanching	147
426/510	By steam	194
426/507	Of isolated whole seed or bean material	201
426/508	Cooking, blanching or gelatinizing	113
426/518	With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.	735
426/519	With mixing or agitating, e.g., homogenizing, etc.	445
426/71	Product for promoting the effect of an alimentary canal microorganism	55
426/143	Product having open-ended cavity	38
426/75	Product having safety feature in use	11
426/144	Product is grooved or corrugated	81
426/132	Product with added inedible feature other than that which constitutes a package	178
426/135	Feature is casing	167
426/133	Having food preserving agent	55
426/134	Stick feature	163
426/74	Product with added plural inorganic mineral or element fortification	829
426/72	Product with added vitamin or derivative thereof for fortification	563
426/73	Vitamin is a or d	203
426/87	Product with defined indicating means, e.g., indicia, etc.	204
426/88	Temperature responsive	82
426/85	Product with drinking tube	49
426/531	Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive	151
426/641	Animal derived material is an ingredient other than extract or protein	497
426/647	Blood containing	91
426/646	Comminuted	453
426/644	Poultry	193
426/643	Seafood	426
426/642	Shroud effecting treatment	3
426/645	Single source	52
426/549	Basic ingredient is starch based batter, dough product, etc.	975
426/557	Alimentary paste	255
426/555	Dry mix	134
426/558	Egg containing	60
426/560	Flakes, chips, filaments, sheets, or pellets	209
426/551	Having chemical gas producer	121
426/552	Batter type	111
426/553	Triglyceride material containing	104
426/554	Dry mix	70
426/550	Noncereal base	92
426/556	Pastry type	104
426/559	Puffed	114
426/580	Basic ingredient lacteal derived other than butter substitute in emulsion form	601
426/581	Butter is the basic ingredient	64
426/583	Buttermilk, yogurt, sour cream, whey	566
426/582	Cheese or cheese type product	597
426/584	Containing cocoa or flavored beverage	90
426/585	Containing fat or oil other than lacteal derived	141
426/586	Cream or butterfat	98
426/587	Liquid condensed or evaporated milk	71
426/588	Powdered milk	182
426/590	Beverage or beverage concentrate	864
426/592	Alcohol containing	286
426/598	Bean, nut or seed type	130
426/593	Chocolate or cocoa	122
426/594	Coffee and substitutes therefor	287
426/596	Coffee substitute	43
426/595	Whole or ground, including additive other than extractive type	110
426/591	Dry effervescent	74
426/599	Fruit and vegetable juice	479
426/597	Tea and substitutes therefor	274
426/539	Bleach per se or composition containing same	17
426/658	Carbohydrate containing	1409
426/661	Carbohydrate is starch	438
426/660	Confection	820
426/659	Fondant, fudge, icing or frosting	140
426/541	Containing antioxidant or antioxidant per se	195
426/542	Of plant or animal matter of unknown chemical structure	90
426/543	Cereal	9
426/544	Organic active chemical containing	56
426/546	Composed solely of carbon, hydrogen, oxygen, and salts thereof	70
426/545	Heterocyclic atom containing	56
426/547	Phosphorus or sulfur	22
426/655	Extract	278
426/601	Fat or oil is basic ingredient other than butter in emulsion form	825
426/608	Animal derived triglyceride material as sole triglyceride, e.g., lard, etc.	63
426/602	Aqueous emulsion	508
426/603	Butter substitute, e.g., margarine, etc.	326
426/604	Having emulsifier or antispattering, antiweeping or antileaking agent	188
426/605	Egg containing, e.g., mayonnaise, etc.	133
426/606	Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.	144
426/611	Having ester other than triglyceridic carboxylic	267
426/612	Liquid	52
426/613	Having lacteal or egg ingredient or sugar or flavor	448
426/607	Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.	404
426/609	Particulate or antistick compositions, e.g., pan grease, etc.	73
426/610	With defined preservative, e.g., crystallization inhibitor, etc.	53
426/650	Flavor or flavor adjunct, acidulant or condiment	756
426/651	Oleoresin or essential oil	259
426/534	Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution	462
426/538	Carbocyclic	262
426/536	Heterocyclic	180
426/537	Hetero-n-atom	79
426/535	Sulfur containing	218
426/564	Foam or foamable type	188
426/569	Beverage or mix	71
426/572	Cream filler, fondant, frosting, icing or confection	202
426/570	Dairy cream or topping	125
426/568	Egg derived	48
426/565	Frozen	394
426/567	Containing carbohydrate other than sugar	88
426/566	Containing carboxylic acid ester other than a triglyceridic ester	51
426/571	Marshmellow or chiffon	58
426/653	For use with batter, dough or baked goods	304
426/652	For use with meat, poultry or seafood	264
426/561	Gas or gas generating agent per se	65
426/562	Baking powder	33
426/563	Phosphorus containing	22
426/573	Gels or gelable composition	821
426/576	Gelatin or derivatives	265
426/574	Meat, meat extracts, or meat analog	274
426/577	Pectin	249
426/575	Seaweed type	293
426/578	Starch or derivatives is gel former	452
426/579	Puddings	149
426/600	Hop derived ingredient, including hopping of wort	117
426/548	Noncarbohydrate sweetener or composition containing same	709
426/648	Nutritional or dietetic supplement, including table salt	333
426/649	Sodium chloride or substitute therefor	97
426/662	Organophosphatide	131
426/615	Plant material is basic ingredient other than extract, starch or protein	686
426/635	Animal food	504
426/636	Grasses or straw	174
426/629	Bean, seed or nut product	270
426/630	Animal feed	379
426/631	Cocoa	221
426/634	Legume	543
426/632	Nut, including peanut	147
426/633	In butter form	107
426/618	Cereal material is basic ingredient	293
426/626	Acid or base treatment	110
426/623	Animal food	414
426/624	Distiller's or brewer's residue	36
426/619	Breakfast type	84
426/620	Ready to eat	150
426/621	Flake or puffed	132
426/622	Flour or meal type	233
426/625	Puffed or flaked	61
426/627	Single source	40
426/616	Citrus derived	131
426/617	Coconut containing	24
426/628	Cream style vegetable	4
426/640	Dried	239
426/637	Potato	361
426/638	Spice, herb, or condiment thereof	131
426/639	With added sugar	148
426/614	Poultry egg is basic ingredient	287
426/656	Protein, amino acid, or yeast containing	1511
426/657	From animal	600
426/533	Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution	213
426/589	Soup, sauce, gravy or base	401
426/540	Specific dye or pigment per se or compositions containing same	267
426/654	Stabilizing or preserving agent or emulsifier other than organophosphatide	500
426/532	With biocide or biostat	411
426/286	Removal of pesticidal residue	15
426/253	Removing natural color by chemical reaction, e.g., bleaching, etc.	30
426/261	By heavy metal compound or peroxide	16
426/260	By nitrogen compound	1
426/257	By organic color remover	11
426/258	Peroxy organic compound	15
426/259	By sulfur compound	8
426/255	In plural steps with diverse color removers	5
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	23
426/530	Renovating butter	6
426/806	Salt or mineral substitute	27
426/276	Shaping by extruding into chemically reactive fluid	50
426/277	Forming edible packaging material, e.g., casing, etc.	56
426/802	Simulated animal flesh	254
426/803	Simulated fruit or vegetable	23
426/808	Starch base snack product	218
426/89	Surface coated, fluid encapsulated, laminated solid composite of self sustaining dissimilar edible material	361
426/92	Animal meat derived component	255
426/96	Dry flake, dry granular, or dry particulate material	478
426/98	Encapsulated, or coated triglyceridic material	193
426/97	Having mineral or inorganic substrate	61
426/99	Triglyceridic material film former	226
426/100	Frozen material	130
426/101	Ice cream type	162
426/90	Having inedible feature	80
426/91	Stick feature	65
426/93	Isolated whole seed, bean or nut, or material derived therefrom	248
426/94	Dough or batter type	616
426/95	Containing frozen material	53
426/102	Readily identifiable fruit or vegetable derived	223
426/103	Sugar or carbohydrate containing	454
426/302	Surface coating of a solid food with a liquid	613
426/307	By application of molten material	178
426/306	By chocolate or theobroma cocoa derived	134
426/305	Including subsequent specified treatment of coating	157
426/308	Of natural shell or rind	25
426/309	Of whole isolated seed or bean	104
426/303	Plural distinct steps of coating	186
426/304	By same composition	56
426/310	Preserving	200
426/298	Treating unshelled egg	44
426/300	By fluent material	29
426/301	Material is unctuous	3
426/299	Removal or puncture of shell	14
426/2	Treatment of live animal	777
426/234	Treatment of packaged product by electrical or wave energy	483
426/811	Utilizing surface parting, antistick or release agent	64