US PATENT SUBCLASS 426 / 580
.~ Basic ingredient lacteal derived other than butter substitute in emulsion form

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}
580.~ Basic ingredient lacteal derived other than butter substitute in emulsion form {8}
581  DF  .~.~> Butter is the basic ingredient
582  DF  .~.~> Cheese or cheese type product
583  DF  .~.~> Buttermilk, yogurt, sour cream, whey
584  DF  .~.~> Containing cocoa or flavored beverage
585  DF  .~.~> Containing fat or oil other than lacteal derived
586  DF  .~.~> Cream or butterfat
587  DF  .~.~> Liquid condensed or evaporated milk
588  DF  .~.~> Powdered milk

DEFINITION

Classification: 426/580

(under subclass 531) Subject matter wherein the basic ingredient is milk in any of its forms other than butter

substitute in an emulsion form.

(1) Note. Lactose and casein are regarded as lacteal material in the absence of any disclosure to the contrary.

SEE OR SEARCH THIS CLASS, SUBCLASS:

603+, for butter substitute in the emulsion form.