US PATENT SUBCLASS 426 / 440
.~.~.~ To puff or form pore

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

665  DF  PROCESSES {25}
438  DF  .~ 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}
440.~.~.~ To puff or form pore

DEFINITION

Classification: 426/440

(under subclass 439) Processes wherein the direct contact with the glyceridic fat or oil effects an expansion or increase in the volume of the food.

SEE OR SEARCH THIS CLASS, SUBCLASS:

351, for the puffing of a defined solid composition.

445+, for a process of preparing a dry product of increased size by a heating operation.