US PATENT SUBCLASS 426 / 650
.~ Flavor or flavor adjunct, acidulant or condiment

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}
650.~ Flavor or flavor adjunct, acidulant or condiment {1}
651  DF  .~.~> Oleoresin or essential oil

DEFINITION

Classification: 426/650

(under subclass 531) Subject matter involving a composition in dry or liquid form adapted to be used as a seasoning, flavoring, acidulant, condiment or flavor enhancer.

SEE OR SEARCH THIS CLASS, SUBCLASS:

533, for reaction flavors.

534+, for flavor improvers of known organic constitutions and note exclusion thereunder.

649, for salt and salt substitutes.

SEE OR SEARCH CLASS

512, Perfume Compositions, 1, 27 for perfume compositions.

532, through 570, Organic Compounds, series of classes, for organic compounds which may function as flavoring agents.

However, plant extracts and essential oils which historically have been used for flavoring are not provided for in the Series, even when derived from a single source, but are classified in this Class, i.e., 426.