(under subclass 7) Subject matter which involves a food material and packaging the material for the overt purpose of carrying out a bio-chemical change of the food in the package or in preventing a bio-chemical change in the food while in the package.
(1) Note. Consumption of oxygen in a packaged food by a living organism is included in this subclass.
(2) Note. This subclass includes alcoholic fermentation in a mercantile container such as in the preparation of sparkling wines.
(3) Note. The package itself must be of the mercantile type. Fermentation in closed containers wherein the product is improved and then repacked into commercial packages is not the type of fermentation reaction intended to be placed herein. See subclasses 392+ for a discussion of packaging and the scope of what is considered to be packaging.
(4) Note. To be placed herein there must be an intent to have fermentation in the package. However, the operative may include opening of the package subsequent to fermentation with the removal of unwanted contents and subsequent closure as well as sealing of foods in closed containers which have vent holes which must be closed after the fermentation reaction in order to complete a final mercantile package structure.
SEE OR SEARCH THIS CLASS, SUBCLASS: 12, for the addition of a chill-proofing enzyme to an alcoholic beverage with subsequent bottling of the beverage after a fermentation reaction.
SEE OR SEARCH CLASS
435, Chemistry: Molecular Biology and Microbiology,
