US PATENT SUBCLASS 426 / 603-- .~.~.~ Butter substitute, e.g., margarine, etc.

US PATENT SUBCLASS 426 / 603
.~.~.~ Butter substitute, e.g., margarine, etc.

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	DF	.~.~ Aqueous emulsion {2}
603		.~.~.~ Butter substitute, e.g., margarine, etc. {1}
604	DF	.~.~.~.~> Having emulsifier or antispattering, antiweeping or antileaking agent

DEFINITION

Classification: 426/603

(under subclass 602) Subject matter wherein the emulsion simulates one or more characteristics of butter.

SEE OR SEARCH THIS CLASS, SUBCLASS:

663, for nonadditive treatment of preparing a butter substitute.

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.