US PATENT SUBCLASS 426 / 330
.~ Treating liquid material

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}
330.~ Treating liquid material {4}
330.1  DF  .~.~> Egg material is basic ingredient
330.2  DF  .~.~> Lacteal material is basic ingredient
330.3  DF  .~.~> Beverage or beverage concentrate {2}
330.6  DF  .~.~> Triglyceridic oil is basic ingredient

DEFINITION

Classification: 426/330

(under subclass 321) Processes wherein a food in liquid form is contacted with a chemical agent.

(1) Note. The final desired product after the liquid contact step may exist in a different physical state than as a liquid.

SEE OR SEARCH THIS CLASS, SUBCLASS:

422+, for methods of removing haze from a liquid food by a nonchemical reactive process.