US PATENT SUBCLASS 426 / 262
PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE

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

262PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE {5}
263  DF  .~> Utilizing gaseous medium
264  DF  .~> Red heme, i.e., meat pigment {1}
267  DF  .~> Additive containing calcium
268  DF  .~> Additive is or contains organic compound of known structure {1}
270  DF  .~> Plant derived tissue containing other than potato

DEFINITION

Classification: 426/262

(under the class definition) Processes which involve the use of additives which are not colors in themselves but are substances which react or otherwise modify food so as to attain a desired coloration or decoloration, or prevent or retard deterioration of food contained or added colors, or react with food components to form a desired color change, or

prevent or inhibit undesirable color formation whether enzymatically catalyzed or otherwise.

(1) Note. Additions of materials to food which affect the color of foods are known and are common as the addition of sugars which may result in a desired color in food, as for example, by carmelizing, or by condensing with amino acids or proteins. A search, therefor restricted to this area for particular subject matter may not be complete.

(2) Note. Additive is consistent with other uses of the term "additive" in the schedule and is meant to be other than H2O, N2, Air, CO2, the inert gases, and mixtures composed solely of any of the aforementioned.

(3) Note. Coloring or Coloring modification by such operations as cooking, heating, cooling, roasting, browning, blanching, carmelizing, burning, charring or aging is not proper herein unless a material is added prior to the recited operation which will have an effect on the color.

SEE OR SEARCH THIS CLASS, SUBCLASS:

302+, for processes of coating food with a glossing agent. 383, for applying coloring material in the form of indicia or decal so as to readily identify the food.

392+, for processes of preserving color by packaging or wrapping.

466+, for preparing a dry product by roasting, toasting, or browning.

496+, for treating or preparing a farinaceous dough, batter, or pastry product.

509+, for cooking with added aqueous material.

523, for cooking, per se.