US PATENT SUBCLASS 426 / 253
REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

253REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC. {7}
254  DF  .~> With preliminary noncolor removal treatment with acid, base or salt
255  DF  .~> In plural steps with diverse color removers
256  DF  .~> Including pressure application or defined movement of material during color removal
257  DF  .~> By organic color remover {1}
259  DF  .~> By sulfur compound
260  DF  .~> By nitrogen compound
261  DF  .~> By heavy metal compound or peroxide

DEFINITION

Classification: 426/253

(under the class definition) Processes wherein color is removed from a food by the addition of a material which decolorizes by a chemical reaction with the food.

(1) Note. Addition includes any material other than air, CO2, water, nitrogen, the inert gases, or mixtures solely composed of the above.

SEE OR SEARCH THIS CLASS, SUBCLASS:

342+, for a process of extracting color material involving a chemical reaction where the intent of the process is to recover a coloring material rather than in effecting a color change.

422+, and 478+, for physical processes of recovering color material for a purpose as noted in 342+ above.

539, for a food composition containing a bleachant. SEE OR SEARCH CLASS

8, Bleaching and Dyeing, Fluid Treatment and Chemical Modification of Textiles and Fibers,

101+, for bleaching processes generally.

252, Compositions,

186.1, and subclass 188.1 for bleaching compositions in general.