US PATENT SUBCLASS 426 / 422
.~ Treatment of liquid with nongaseous material other than water per se

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

665  DF  PROCESSES {25}
422.~ Treatment of liquid with nongaseous material other than water per se {2}
423  DF  .~.~> Inorganic silicon containing material, e.g., clay, etc.
424  DF  .~.~> Liquid contact to effect a separation

DEFINITION

Classification: 426/422

(under subclass 665) Processes involving the treatment of a liquid (other than water, per se, or a gas) which is subsequently removed from the treated liquid.

(1) Note. Patents generally herein are concerned with removable of undesirables which cause turbidity, haze, or impair the transparency or translucency of a liquid.

(2) Note. Included in this subclass are methods involving the addition of a material to a solid food, conversion of the solid food to the liquid state (e.g., extract, etc..) and the removal of the added material.

(3) Note. Processes of contacting of liquid foods with materials which are inert toward the food and which merely function as a physical barrier, e.g., mold, storage facility, container, receptacle, etc.; or which contact the liquid so as to cool or heat; or which transport, e.g., pipe, tube, etc.; or which manipulate, e.g., stirrer, centrifuge, etc., are excluded herefrom.

SEE OR SEARCH THIS CLASS, SUBCLASS:

7+, for a fermentation method of treating a food. 321+, for a method of preventing a chemical or physical change in a food by using a change inhibiting chemical agent, and in particular subclass 330 for treating a liquid food.

342+, for a method of treating a food involving a chemical reaction or the addition of a permanent additive.

417, for the treatment of a fat or oil with a transient additive.

425+, for a method of preparing an extract and then using said extract as an extracting medium.

438+, for a method of heat treating a dough or batter product by contact with a glyceridic fat or oil.