US PATENT SUBCLASS 426 / 602
.~.~ Aqueous emulsion

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  DF  .~ Fat or oil is basic ingredient other than butter in emulsion form {8}
602.~.~ Aqueous emulsion {2}
603  DF  .~.~.~> Butter substitute, e.g., margarine, etc. {1}
605  DF  .~.~.~> Egg containing, e.g., mayonnaise, etc.

DEFINITION

Classification: 426/602

(under subclass 601) Subject matter wherein the composition exists in at least two phases one of which is a water containing phase and the other is fat or oil phase or combinations thereof.

SEE OR SEARCH CLASS

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

53+, for colloid systems of aqueous continuous phase with discontinuous phase primarily organic liquid 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.