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Class Information
Number: 426/605
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Fat or oil is basic ingredient other than butter in emulsion form > Aqueous emulsion > Egg containing, e.g., mayonnaise, etc.
Description: Subject matter contain material derived from the egg of domesticated fowl.










Patents under this class:
1 2 3

Patent Number Title Of Patent Date Issued
5773072 Method of making a heat-stabilized oil/water emulsion containing egg yolk and DATEM Jun. 30, 1998
5662957 Oil containing lipid vesicles with marine applications Sep. 2, 1997
5641534 Fat-type organoleptic ingredients comprising esterified propylene oxide-extended glycerols Jun. 24, 1997
5641533 No and low fat mayonnaise compositions Jun. 24, 1997
5614243 Starch-based texturizing agents and method of manufacture Mar. 25, 1997
5603978 Esterified propylene oxide-extended glycerols useful as fat substitutes Feb. 18, 1997
5532019 Process for making stable emulsified dressings with polyol fatty acid polyesters Jul. 2, 1996
5525368 Degraded polysaccharide derivatives and foodstuffs containing same Jun. 11, 1996
5514398 Food additive and use thereof May. 7, 1996
5501867 Composition for seasoning and preparing food items for grilling and method of making the same Mar. 26, 1996
5498436 Coprocessed galactomannan-glucomannan Mar. 12, 1996
5466478 Glazing agent Nov. 14, 1995
5466842 Process for the isolation of lipid fractions from EGG products in powder form Nov. 14, 1995
5466842 Process for the isolation of lipid fractions from EGG products in powder form Nov. 14, 1995
5466478 Glazing agent Nov. 14, 1995
5464639 Composition and process used for stabilizing egg proteins subjected to subsequent heat treatment Nov. 7, 1995
5397592 Anti-spattering agent and spreads comprising the same Mar. 14, 1995
5370894 Carbohydrate cream substitute Dec. 6, 1994
5360624 Emulsion-type food Nov. 1, 1994
5324531 Fat substitute Jun. 28, 1994
5314706 Heat-stable oil and water emulsion and preparation thereof May. 24, 1994
5308637 Method for processing fat-containing food sauce May. 3, 1994
5286510 Fat mimetic containing salad dressing and process therefor Feb. 15, 1994
5229158 Polyhydroxyalkanoate cream substitutes Jul. 20, 1993
5225227 Polyhydroxyalkanoate flavor delivery system Jul. 6, 1993
5215769 Calcium fortified dressing salad product Jun. 1, 1993
5213968 Process for preparing emulsifying agents May. 25, 1993
5209942 Low fat/no fat salad dressing having mimetic functional properties fat and a process therefor May. 11, 1993
5194282 Food products having a reduced fat content Mar. 16, 1993
5180588 Liver function improver Jan. 19, 1993
5169671 Food containing fructose polymer Dec. 8, 1992
5160759 Edible oil-in-water emulsion Nov. 3, 1992
5151451 Translucent, thixotropic hygel Sep. 29, 1992
5151291 Glycerides of eicosapentaenoic acid, processes for preparing the same and oil and fat products containing the same Sep. 29, 1992
5139811 Viscous salad dressing Aug. 18, 1992
5137742 Fat-free and low fat mayonnaise-like dressings Aug. 11, 1992
5114733 Process for preparing a salad product and an emulsion therefor May. 19, 1992
5114732 Method of mixing viscous emulsions May. 19, 1992
5087471 Low calorie salad dressing having smooth, creamy, organoleptic characteristics Feb. 11, 1992
5082674 Food product Jan. 21, 1992
5080911 Process for modifying the properties of egg yolk Jan. 14, 1992
5080921 Low calorie fat substitute Jan. 14, 1992
5061497 Process for the co-production of ethanol and an improved human food product from cereal grains Oct. 29, 1991
5028447 Process for the preparation of a water and oil emulsion Jul. 2, 1991
5008254 Sugar beet pectins and their use in comestibles Apr. 16, 1991
4983413 Low-calorie polysiloxane oil food products Jan. 8, 1991
4963385 Stabilized emulsions containing highly unsaturated oils Oct. 16, 1990
4959160 Process for the treatment of contaminated emulsion Sep. 25, 1990
4948617 Low cholesterol mayonnaise substitute and process for its preparation Aug. 14, 1990
4933192 Hydratable powders which form WOW emulsions Jun. 12, 1990

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