US PATENT SUBCLASS 426 / 321
INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT

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

321INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT {9}
322  DF  .~> Treatment with heavy metal or compound thereof
323  DF  .~> Chemical agent is impregnated in or coated on nonedible material
324  DF  .~> Including step of packaging {2}
327  DF  .~> Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F.
329  DF  .~> Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product
330  DF  .~> Treating liquid material {4}
331  DF  .~> Animal flesh, citrus fruit, bean or cereal seed material {2}
334  DF  .~> Lacteal derived containing
335  DF  .~> Biocidal or disinfecting chemical agent

DEFINITION

Classification: 426/321

(under the class definition) Processes wherein a food material is contacted by a chemical agent which either by transitory or permanent contact effects a desired maintenance of the food.

(1) Note. Excluded herefrom as being "chemical agents" proper for this subclass are air, nitrogen, CO2, water, and the inert gases, or mixtures solely composed of any of the above. Also excluded are NACL and carbohydrate materials, (e.g., sugars, gums, etc.). However, mixtures of carbohydrates together with NACL are proper herein. Also excluded are the ordinary pickling or curling compositions when the claims are not limited to any particular composition.

(2) Note. Examples of chemical agents proper herein are agents which prevent or protect against undesirable sprouting, loss of texture, foam, spreadability, oxidation, gravitational separation, coagulation, pesticides, clouding or turbidity, viscosity change, emulsion destruction, etc..

(3) Note. Processes proper for this subclass include (A). Inhibiting an ingredient which is later to be incorporated into a finished mercantile food; (B). Inhibiting for perfecting a further processing step; (C). Inhibiting a mercantile food, per se; (D). Contacting an ingredient which acts as a carrier with a chemical agent, which carrier is then added to a diverse food to effect inhibiting therein.

SEE OR SEARCH THIS CLASS, SUBCLASS:

262+, for processes for preserving or maintaining the color of a food by an additive process. 302+, for processes of coating a food base with a liquid in general, and subclass 310, in particular for coating to effect a preserving of a food base.

378, for processes of adding carbohydrate material to a plant tissue containing food.

382, for processes of adding a salt solution to a nondisruptive meat containing product.

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

418+, for processes of storing solid foods under controlled conditions.

425, for processes of extracting a constituent which may be a contaminant.

438+, for processes of cooking or treating foods with a

heated glyceridic fat or oil.

443+, for processes of preserving food by dehydrating.

478+, for processes of removing a constituent of a solid food which may act as a contaminant.

506+, for processes of preserving foods by blanching or cooking with an aqueous material.

520+, for preserving foods involving heating, including pasteurizing or sterilizing. 524, for preserving foods by freezing or cooling.

SEE OR SEARCH CLASS

422, Chemical Apparatus and Process Disinfecting, Deodorizing, Preserving, or Sterilizing,

1+, for disinfecting, deodorizing, preserving, or sterilizing processes of general utility.

424, Drug, Bio-Affecting and Body Treating Compositions, for mere methods of preserving a food product by the use of a biocide.