US PATENT SUBCLASS 426 / 443-- .~ Preparation of product which is dry in final form

US PATENT SUBCLASS 426 / 443
.~ Preparation of product which is dry in final form

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

665	DF	PROCESSES {25}
443		.~ Preparation of product which is dry in final form {7}
444	DF	.~.~> With temperature reduction 32 degrees F. or less
445	DF	.~.~> Size increase by puffing, or pore forming of solid material by heating {3}
451	DF	.~.~> Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.
452	DF	.~.~> Cereal filament or filament composite
453	DF	.~.~> Building up units from initially dry material, e.g., agglomerating, etc. {1}
455	DF	.~.~> Including treatment with aqueous material, e.g., hydration, etc. {1}
465	DF	.~.~> Including heating or dehydration {5}

DEFINITION

Classification: 426/443

(under subclass 665) Processes involving (1) an operation to reduce the moisture content of a food to produce a dry material, or (2) the addition of minute amounts of water to a dry food wherein the final product still retains its dry characteristics, or (3) the treatment of a dry food product wherein the dry characteristics are retained, or (4) the addition of water with its subsequent removal to result in a dry product.

(1) Note. Within the scope of dry are products which are as a complete product free or relatively free from water and under normal ambient conditions involve such characteristics, but not necessarily each and every one, as free flowing, dry to the touch, nontacky or sticky, nonadhesive, granular, powder, tablet, flake, flour, meal, particulate, pellet, finely divided, etc..