.~ With mixing or agitating, e.g., homogenizing, etc.
DEFINITION
Classification: 426/519
(under subclass 665) Processes involving the treatment of a food to purposely mix or agitate, or otherwise to physically manipulate, usually so as to develop a desired characteristic such as uniformity or homogeneity.
SEE OR SEARCH CLASS
516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,
9+, for continuous liquid phase colloid systems (e.g., foams, emulsions, suspensions, dispersions) or agents for such systems or making or stabilizing such systems or agents, when generically claimed or when there is no hierarchically superior provision in the USPC for the specifically claimed art.
