US PATENT SUBCLASS 426 / 24
.~.~.~ Carboxyl containing ester other than triglyceridic

Current as of: June, 1999
Click HD for Main Headings
Click for All Classes

Internet Version by PATENTEC © 1999      Terms of Use


426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
18  DF  .~ Of farinaceous cereal or cereal material {4}
19  DF  .~.~ Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive {7}
24.~.~.~ Carboxyl containing ester other than triglyceridic

DEFINITION

Classification: 426/24

(under subclass 19) Processes which involve the addition to and or treatment of a hydrated wheat flour formulation, prior to or concurrent with, the yeast fermentation step, with an

organic ester compound other than a triglyceride and which is comparable in structure with a compound formed by replacing the hydroxyl group of an alcohol or phenol by an acid radical with the elimination of water and wherein the acid radical has the general formula R--O.

(1) Note. Included herein are phosphatides and compositions containing same.

SEE OR SEARCH THIS CLASS, SUBCLASS:

331+, for processes of preventing staling of nonyeast bread or nonyeast dough products utilizing carboxylic acid esters.