US PATENT SUBCLASS 106 / 170.22
.~.~.~.~ With chemically modified lanolin, fat, or fatty oil (e.g., blown, polymerized, hydrogenized, esterified, etc.)

Current as of: June, 1999
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106 /   HD   COMPOSITIONS: COATING OR PLASTIC

*  DD  COATING OR PLASTIC COMPOSITIONS {40}
162.1  DF  .~ Carbohydrate or derivative containing {15}
163.01  DF  .~.~ Cellulosic material {11}
168.01  DF  .~.~.~ Cellulose ester or salt thereof {21}
170.22.~.~.~.~ With chemically modified lanolin, fat, or fatty oil (e.g., blown, polymerized, hydrogenized, esterified, etc.)

DEFINITION

Classification: 106/170.22

With chemically modified lanolin, fat, or fatty oil (e.g. blown, polymerized, hydrogenized, esterified, etc.):

(under subclass 168.01) Compositions which contain in addition to the cellulose ester or salt thereof a blown, polymerized, hydrogenized, esterified or reaction products which still maintain the basic ester structures of lanolin, fat, or fatty oil.

(1) Note. Definitions can be found in the Glossary below.

(2) Note. Included herein are reaction products of oils derived from plant and animal origin (e.g., castor, coconut, corn, soybean, olive, cottonseed, safflower, fish, fish-liver, sperm, etc.), and of the functional oils, such as drying oils (linseed, tung, oiticica), semidrying oils (soybean, cottonseed), and nondrying oils (castor, coconut).

(3) Note. Hydrolysis is excluded from this subclass as a chemical modification of lanolin, fat, or fatty oil since this chemical reaction produces cholesterol or glycerol and salts of higher fatty acids.

FAT, FATTY OIL

The glyceryl triester (triglyceride) of the same or different higher fatty acids (e.g., oleic, myristic, palmitic, stearic, linolenic, etc.) or mixtures thereof present in a single oil or fat (e.g., lard, tallow, castor oil, etc.);

LANOLIN Cholesterol esters of higher fatty acids;