US PATENT SUBCLASS 426 / 570
.~.~ Dairy cream or topping

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

531  DF  PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE {29}
564  DF  .~ Foam or foamable type {6}
570.~.~ Dairy cream or topping

DEFINITION

Classification: 426/570

(under subclass 564) Subject matter involving a composition of a dairy cream or topping, e.g., dried emulsion, etc..

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98, dried emulsions wherein a fat is encapsulated with a solid material, e.g., milk solids, gelatin, carbohydrates, etc.

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516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,

10+, for foam colloid systems 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.