US PATENT SUBCLASS 426 / 329
.~ Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product

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

321  DF  INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT {9}
329.~ Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product

DEFINITION

Classification: 426/329

(under subclass 321) Processes wherein a food foam is protected against deterioration, or wherein a food is

protected against undesirable foam formation, or wherein a food is protected against undesirable gushing.

SEE OR SEARCH CLASS

516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,

10+, for foam colloid systems or agents for such systems or making or stabilizing such systems or agents, when generically claimed or when there is no hierarchically superior provision in the USPC for the specifically claimed art.