(under the class definition) Processes involving integrally uniting together two or more solid nondry, same or different food materials, utilizing at least a component of one which
is found in the original material and which component acts as an adhesive, or modifying a portion of one of the original nondry, solid food materials, by either physical or chemical means so that a binding material is formed which will act as an adhesive to bind the food materials together.
(1) Note. Not included within the confines of this subclass is the mere heating of a food in order to prepare a tacky surface, or the adding of water to a dry food material to dissolve a portion of the food so as to form a tacky surface which will act as an adhesive surface to adhere foods together.
SEE OR SEARCH THIS CLASS, SUBCLASS:
285, for processes involving agglomerating of dry food compositions.
453+, for preparing dry foods involving agglomerating a dry starting material.
502, for processes involving the assembling or laminating of dough sheets.
