(under the class definition) Processes involving the coloring of food wherein a substance having coloring properties is added to the food to impart the color of the added substance to the food.
(1) Note. Included herein is the in situ formation of a coloring material and the use of optical brighteners on foods.
(2) Note. The coloring material must be added for the purpose of coloring the food. For example, riboflavin
(vitamin B2) which is orange yellow in color and which is used as a feed supplement rather than as a color would not be included in this subclass but would be found in subclass 311.
SEE OR SEARCH THIS CLASS, SUBCLASS:
383, for applying a decal or indicia to a food.
SEE OR SEARCH CLASS 8, Bleaching and Dyeing; Fluid Treatment and Chemical Modification of Textiles and Fibers,
1, 94 and subclasses 162-180, particularly subclasses 3-13 for nontextile dyeing.
106, Compositions: Coating or Plastic,
400, 506 for inorganic pigments, fillers, or aggregates.
