US PATENT SUBCLASS 426 / 601
.~ Fat or oil is basic ingredient other than butter 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}
601.~ Fat or oil is basic ingredient other than butter in emulsion form {8}
602  DF  .~.~> Aqueous emulsion {2}
606  DF  .~.~> Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc.
607  DF  .~.~> Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.
608  DF  .~.~> Animal derived triglyceride material as sole triglyceride, e.g., lard, etc.
609  DF  .~.~> Particulate or antistick compositions, e.g., pan grease, etc.
610  DF  .~.~> With defined preservative, e.g., crystallization inhibitor, etc.
611  DF  .~.~> Having ester other than triglyceridic carboxylic {1}
613  DF  .~.~> Having lacteal or egg ingredient or sugar or flavor

DEFINITION

Classification: 426/601

(under subclass 531) Subject matter wherein the basic ingredient is an isolated fatty acid triester glycerol.

(1) Note. A fat or oil unqualified as to chemical constitution is considered proper subject matter for this and indented subclasses.

SEE OR SEARCH THIS CLASS, SUBCLASS:

651, for essential oil compositions used as flavors.

SEE OR SEARCH CLASS

260, Chemistry of Carbon Compounds, appropriate subclasses for glyceridic fat or oil derived from a single source even if claimed as having a food utility.