US PATENT SUBCLASS 426 / 32
.~ Egg white per se, gelatin, collagen or blood
Current as of:
June, 1999
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426 /
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FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS
7
DF
FERMENTATION PROCESSES
{15}
32
.~ Egg white per se, gelatin, collagen or blood
DEFINITION
Classification: 426/32
(under subclass 7) Processes wherein the substrate fermented is egg white, per se, gelatin, collagen, or animal blood or blood derived material.
SEE OR SEARCH THIS CLASS, SUBCLASS:
7, for the fermentative treatment of a fish derived protein.
34+, for the fermentative treatment of protein derived from a lacteal source.
44, for the fermentative treatment of a protein derived from a bean, seed or nut, and in particular subclass 46 for soy protein.
47, for the fermentative treatment of a whole egg or yolk. 55, for the fermentative treatment of a protein derived from a mammal or fowl source.
