US PATENT SUBCLASS 426 / 438
.~ Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.

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

665  DF  PROCESSES {25}
438.~ Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. {2}
439  DF  .~.~> Farinaceous cereal dough or batter product, e.g., doughnut, etc. {1}
441  DF  .~.~> Including water treatment

DEFINITION

Classification: 426/438

(under subclass 230) Processes involving the heat treatment of a food by directly contacting the food with a glyceridic fat or oil.

(1) Note. Fats or oils unqualified as to derivation or composition are considered as being glyceridic in nature.

SEE OR SEARCH THIS CLASS, SUBCLASS:

342+, for a method of cooking in a heated fat or oil so as to intentionally incorporate a fat or oil into a food, in particular subclass 347 for the frying of a formed farinaceous cereal dough or batter product.

426, for a method of removing water by using a nonglyceridic material.

520+, for a method of heating a food by contacting a heated fat or oil against the exterior portion of a container holding a food.