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Class Number: 426 Class Title: FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS Subclass Subclass Number Title 1 BAIT, ATTRACTANT, OR PROCESS OF PREPARATION 2 TREATMENT OF LIVE ANIMAL 3 NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION 4 .Low-adhesive type 5 .Packaged, structurally defined, or coated 6 .Containing addition type polymer 7 FERMENTATION PROCESSES 8 .In package 9 .In presence of biocide or biostat 10 .With glucose oxidase 11 .Alcoholic beverage production or treatment to result in alcoholic beverage 12 ..Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation 13 ..Multiple different fermentations 14 ..Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate 15 ..Of fruit or fruit material 16 ..Of malt wort 17 .Preparation of vinegar 18 .Of farinaceous cereal or cereal material 19 ..Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive 20 ...Including additional enzyme, enzyme producing material, or microorganism 21 ...Including plant tissue other than wheat derived 22 ...Peroxide 23 ...Amino acid, separated peptide linkage or derivative 24 ...Carboxyl containing ester other than triglyceridic 25 ...Carboxylic acid or salt thereof, e.g., vinegar, etc. 26 ...Inorganic compound containing other than NaCl 27 ..Treating a hydrated wheat flour system containing Saccharomyces cerevesiae 28 ..Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme 29 ...Preparation of beverage, beverage mash, or beverage wort 30 ....Movement of fermenting substrate through successive fermenting zones 31 ..Of bran, husk, or by-product, e.g., distillers residue, etc. 32 .Egg white per se, gelatin, collagen or blood 33 .Isolated triglyceride other than milk derived 34 .Of milk or milk product 35 ..With lipase 36 ..Preparation or treatment of cheese curd or cheese 37 ...With fungi or yeast 38 ...Treatment of curd with ferment material 39 ...Including addition of acid or acidic material 40 ...Including addition to, or treatment of milk prior to fermentationn 41 ..Treatment of whey 42 ..Including addition of enzyme, enzyme producing material, or microorganism 43 ...Including addition of bacterial culture 44 .Of isolated seed, bean or nut, or material derived therefrom 45 ..Coffee or cocoa, e.g., coffee extract, etc. 46 ..Legume 47 .Of whole egg or yolk 48 .Of isolated carbohydrate 49 .Of plant or plant derived material 50 ..With pectase enzyme 51 ..Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea 52 ..With added enzyme material or microorganism 53 ...Animal feed 54 ..Preparation of animal feed 55 .Material is mammal or fowl derived 56 ..With added enzyme, or added enzyme producing material or microorganism 57 ...Treatment or preparation of casing 58 ...Injection or pressure treatment 59 ...Material is comminuted, ground, or in finely divided form 60 .Of or with yeast or mold 61 DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF 62 .Yeast containing 63 .Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc. 64 .Malt, malt extract, or diastatic enzyme 66 POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME 67 .Having incorporated gas 68 ICE COATING AND COATED PRODUCT 69 CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION 71 PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM 72 PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION 73 .Vitamin is A or D 74 PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION 75 PRODUCT HAVING SAFETY FEATURE IN USE 76 FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION 77 FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE 78 .Having diverse soluble or dispersible material 79 .Multiple compartment 80 .Having flow compeller means, e.g., compressor, etc. 81 .Tapered gathered closure 82 .Having defined support or handle means 83 ..Nonrigid tethered type 84 .Chemically defined infusor material 85 PRODUCT WITH DRINKING TUBE 86 CUP HAVING SOLUBLE CHARGE THEREIN 87 PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC. 88 .Temperature responsivee 89 SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL 90 .Having inedible feature 91 ..Stick feature 92 .Animal meat derived component 93 .Isolated whole seed, bean or nut, or material derived therefrom 94 ..Dough or batter type 95 ...Containing frozen material 96 .Dry flake, dry granular, or dry particulate material 97 ..Having mineral or inorganic substrate 98 ..Encapsulated, or coated triglyceridic material 99 ..Triglyceridic material film former 100 .Frozen material 101 ..Ice cream type 102 .Readily identifiable fruit or vegetable derived 103 .Sugar or carbohydrate containing 104 IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY 105 MEAT FILLED CASING, SAUSAGE TYPE 106 PACKAGED OR WRAPPED PRODUCT 107 .Having specific electrical or wave energy feature 108 .Multiple discrete packages containing same material 109 .Having heat exchange material 110 .Having package attached support means 111 .Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion 112 .Having consumer oriented diverse utility 113 ..For cooking or heating food 114 ...Meal type 115 ..For dispensing or serving 116 ...Aerosol type 117 ...Baby bottle type 118 .Packaging structure cooperating with food generated gas 119 .Having nonedible spacer to segregate all units of multiunit food product 120 ..Diverse food 121 .Lapped multiplanar unit, i.e., shingled 122 .Having destructive type opening along scored or perforated line 123 .Having destructive type opening utilizing tearing appendage 124 .Package containing separate noncoated or laminated interior inedible solid material 125 .Food is surface coated with peelable or strippable nonedible film former 126 .Three or more layered diverse packaging materials having at least one metal layer 127 .Three or more layered packaging materials 128 .Packaged product is dough or batter or mix therefor 129 .Packaged product is animal flesh 130 .Packaged product is lacteal derived 131 .Canned 132 PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE 133 .Having food preserving agent 134 .Stick feature 135 .Feature is casingg 138 EDIBLE CASING OR CONTAINER 139 .For frozen material 140 .Animal derived 143 PRODUCT HAVING OPEN-ENDED CAVITY 144 PRODUCT IS GROOVED OR CORRUGATED 231 MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS 232 .Involving packaged product or preparation thereof 233 .Preparing solid product in final form by heating 234 TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY 235 APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY 236 INVOLVING TREATMENT OF A GAS BY ELECTRICAL OR WAVE ENERGY AND SUBSEQUENT CONTACT OF SAID TREATED GAS WITH A FOOD MATERIAL 237 DIRECT APPLICATION OF ELECTRICAL OR WAVE ENERGY TO FOOD MATERIAL 238 .Involving wave energy of the sonic or pulsating type 239 .Movement of material by an applied electromotive force, e.g., electrodialysis, etc. 240 .Involving ionizing radiation, e.g., beta rays, X-rays, gamma rays, etc. 241 .Heating by electromagnetic wave 242 ..Product dry in final form 243 ..To cook 244 .Involving dielectric heating or passage of electric current through food material 245 .Including step of shaping in mold to form final desired configuration 246 ..Material treated is meat 247 ..Material treated is fluent 248 .Treatment with ultraviolet or visible light 249 PREPARATION OF FROZEN OR SHAPED PRODUCT WHEREIN THE PRODUCT IS OF VARIOUS EXTERNAL COLORS, E.G., VARIEGATED, ETC. 250 ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER 251 .To whole nut or bean 252 .To whole citrus fruit 253 REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC. 254 .With preliminary noncolor removal treatment with acid, base or salt 255 .In plural steps with diverse color removers 256 .Including pressure application or defined movement of material during color removal 257 .By organic color remover 258 ..Peroxy organic compound 259 .By sulfur compound 260 .By nitrogen compound 261 .By heavy metal compound or peroxide 262 PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE 263 .Utilizing gaseous medium 264 .Red heme, i.e., meat pigment 265 ..Additive is organic compound 266 ...Including inorganic nitrogen compound 267 .Additive containing calcium 268 .Additive is or contains organic compound of known structure 269 ..Is or contains sulfur 270 .Plant derived tissue containing other than potato 271 INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL 272 ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN AA DRY PRODUCT 273 COATING OF NONDRY FOOD OTHER THAN ANIMAL FLESH BY A BASE SUPPLIED CONSTITUENT 274 ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS 275 .Dough is preform 276 SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID 277 .Forming edible packaging material, e.g., casing, etc. 278 NONTRANSITORY CHEMICAL ADDITION TO EDIBLE ANIMAL DERIVED PACKAGING MATERIAL 279 CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE 280 .Cavity formed by shape of inedible internal mold member 281 INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE 282 FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL 283 .Dough type preform 284 .Preform is tubular 285 BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. 286 REMOVAL OF PESTICIDAL RESIDUE 287 INVOLVING REMOVAL OF EXTERIOR PORTION ONLY OF PLANT MATERIAL BY CHEMICAL ADDITION 288 .Material is nut or seed 289 APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION 290 .Including subsequent liquefaction of particulate solid 291 .Liquid surface coating subsequent to application of particulate solid 292 .Sequentially applied particulate solid 293 .Including surface coating with liquid or plastic 294 .Suspension of particulate solid in gaseous medium 295 .Embedding, rolling or tumbling of particulate solid in core 296 .Subsequent cooking 297 COATING OR SPREADING PLASTIC ON AN EDIBLE PREFORM AND SUBSEQUENTLY SHAPING THE PREFORM 298 TREATING UNSHELLED EGG 299 .Removal or puncture of shell 300 .By fluent material 301 ..Material is unctuous 302 SURFACE COATING OF A SOLID FOOD WITH A LIQUID 303 .Plural distinct steps of coating 304 ..By same composition 305 .Including subsequent specified treatment of coating 306 .By chocolate or Theobroma cocoa derived 307 .By application of molten material 308 .Of natural shell or rind 309 .Of whole isolated seed or bean 310 .Preserving 311 INCLUDING VITAMIN PROCESSING 312 CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS 313 .Gas is hydrogen, e.g., hydrogenation, etc. 314 .Applied material formed by combustion or is product of combustion 315 ..Animal flesh material 316 .Including packaging of contacted food or treatment of materiall in package 317 .Lacteal material 318 .Applied material contains a halogen atom 319 .Applied material contains nitrogen compound or contains sulfur atom 320 .Applied material is biocidal or disinfecting 321 INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT 322 .Treatment with heavy metal or compound thereof 323 .Chemical agent is impregnated in or coated on nonedible material 324 .Including step of packaging 325 ..Subsequent heat treatment of package 326 ..With biocidal or disinfecting chemical agent 327 .Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. 329 .Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product 330 .Treating liquid material 330.1 ..Egg material is basic ingredient 330.2 ..Lacteal material is basic ingredient 330.3 ..Beverage or beverage concentrate 330.4 ...Alcohol containing 330.5 ...Fruit and vegetable juice 330.6 ..Triglyceridic oil is basic ingredient 331 .Animal flesh, citrus fruit, bean or cereal seed material 332 ..Animal flesh 333 ..Citrus fruit 334 .Lacteal derived containing 335 .Biocidal or disinfecting chemical agent 530 RENOVATING BUTTER 531 PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE 532 .With biocide or biostat 533 .Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution 534 .Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution 535 ..Sulfur containing 536 ..Heterocyclic 537 ...Hetero-N-atom 538 ..Carbocyclic 539 .Bleach per se or composition containing same 540 .Specific dye or pigment per se or compositions containing same 541 .Containing antioxidant or antioxidant per se 542 ..Of plant or animal matter of unknown chemical structure 543 ...Cereal 544 ..Organic active chemical containing 545 ...Heterocyclic atom containing 546 ...Composed solely of carbon, hydrogen, oxygen, and salts thereof 547 ...Phosphorus or sulfur 548 .Noncarbohydrate sweetener or composition containing same 549 .Basic ingredient is starch based batter, dough product, etc. 550 ..Noncereal base 551 ..Having chemical gas producer 552 ...Batter typee 553 ....Triglyceride material containing 554 .....Dry mix 555 ..Dry mix 556 ..Pastry type 557 ..Alimentary paste 558 ..Egg containing 559 ..Puffed 560 ..Flakes, chips, filaments, sheets, or pellets 561 .Gas or gas generating agent per se 562 ..Baking powder 563 ...Phosphorus containing 564 .Foam or foamable type 565 ..Frozen 566 ...Containing carboxylic acid ester other than a triglyceridic ester 567 ...Containing carbohydrate other than sugar 568 ..Egg derived 569 ..Beverage or mix 570 ..Dairy cream or topping 571 ..Marshmellow or chiffon 572 ..Cream filler, fondant, frosting, icing or confection 573 .Gels or gelable composition 574 .Meat, meat extracts, or meat analog 575 ..Seaweed type 576 ..Gelatin or derivatives 577 ..Pectin 578 ..Starch or derivatives is gel former 579 ...Puddings 580 .Basic ingredient lacteal derived other than butter substitute in emulsion form 581 ..Butter is the basic ingredient 582 ..Cheese or cheese type product 583 ..Buttermilk, yogurt, sour cream, whey 584 ..Containing cocoa or flavored beverage 585 ..Containing fat or oil other than lacteal derived 586 ..Cream or butterfat 587 ..Liquid condensed or evaporated milk 588 ..Powdered milk 589 .Soup, sauce, gravy or base 590 .Beverage or beverage concentrate 591 ..Dry effervescent 592 ..Alcohol containing 593 ..Chocolate or cocoa 594 ..Coffee and substitutes therefor 595 ...Whole or ground, including additive other than extractive type 596 ...Coffee substitute 597 ..Tea and substitutes therefor 598 ..Bean, nut or seed type 599 ..Fruit and vegetable juice 600 .Hop derived ingredient, including hopping of wort 601 .Fat or oil is basic ingredient other than butter in emulsion form 602 ..Aqueous emulsion 603 ...Butter substitute, e.g., margarine, etc. 604 ....Having emulsifier or antispattering, antiweeping or antileaking agent 605 ...Egg containing, e.g., mayonnaise, etc.. 606 ..Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. 607 ..Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. 608 ..Animal derived triglyceride material as sole triglyceride, e.g., lard, etc. 609 ..Particulate or antistick compositions, e.g., pan grease, etc. 610 ..With defined preservative, e.g., crystallization inhibitor, etc. 611 ..Having ester other than triglyceridic carboxylic 612 ...Liquid 613 ..Having lacteal or egg ingredient or sugar or flavor 614 .Poultry egg is basic ingredient 615 .Plant material is basic ingredient other than extract, starch or protein 616 ..Citrus derived 617 ..Coconut containing 618 ..Cereal material is basic ingredient 619 ...Breakfast type 620 ....Ready to eat 621 .....Flake or puffed 622 ...Flour or meal type 623 ...Animal food 624 ....Distiller's or brewer's residue 625 ...Puffed or flaked 626 ...Acid or base treatment 627 ...Single source 628 ..Cream style vegetable 629 ..Bean, seed or nut product 630 ...Animal feed 631 ...Cocoa 632 ...Nut, including peanut 633 ....In butter form 634 ...Legume 635 ..Animal food 636 ...Grasses or straw 637 ..Potato 638 ..Spice, herb, or condiment thereof 639 ..With added sugar 640 ..Dried 641 .Animal derived material is an ingredient other than extract or protein 642 ..Shroud effecting treatment 643 ..Seafood 644 ..Poultry 645 ..Single source 646 ..Comminuted 647 ..Blood containing 648 .Nutritional or dietetic supplement, including table salt 649 ..Sodium chloride or substitute therefor 650 .Flavor or flavor adjunct, acidulant or condiment 651 ..Oleoresin or essential oil 652 .For use with meat, poultry or seafood 653 .For use with batter, dough or baked goods 654 .Stabilizing or preserving agent or emulsifier other than organophosphatide 655 .Extract 656 .Protein, amino acid, or yeast containingg 657 ..From animal 658 .Carbohydrate containing 659 ..Fondant, fudge, icing or frosting 660 ..Confection 661 ..Carbohydrate is starch 662 .Organophosphatide 663 PREPARING OR TREATING LACTEAL BUTTER OR LACTEAL BUTTER SUBSTITUTE 664 .Lacteal butter 665 PROCESSES 383 .Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation 384 .Freeze drying or freeze concentrating 385 ..Product is solid in final form 386 .Separating volatile essence and combining the separated volatile essence with a food material 387 ..Volatile essence derived from a liquid 388 .Combining material from single source without a previous food separation step of the different materials 389 .Per se removal of food product from mold, container or receptacle 390 .Preparing or treating food having diverse utility 391 ..Dough or batter product, e.g., pie crust, etc. 392 .Packaging or treatment of packaged product 393 ..Involving temperature 32 degrees F. or less 394 ..In container having diverse utility, e.g., dispensing, etc. 395 ..In container having structure cooperating with food material generated gas 396 ..By covering rigid receptacle or support with flexible wrap or container 397 ..In rigid liquid impermeable container, e.g., can, bottle, etc. 398 ...Container wall has plural layers or package contains interior nonintegral solid inedible material 399 ...Including delivery of pasteurized or sterilized food material to container, e.g., aseptic, etc. 400 ....Including prior concentration of food material 401 ....And subsequent heat treatment of sealed package 402 ...Including water addition to or removal from normally solid food material 403 ...Including heating of vented container containing food material 404 ...Exteriorly applying reduced pressure to eliminate air or to effect a package having reduced air content 405 ...With agitation of sealed container 406 ....By rolling container on its horizontal axis 407 ...Heat treatment of package, e.g., pasteurization, sterilization, etc. 408 ....By heat exchange medium other than water per se, air, carbon dioxide, or other inert gas 409 ....Lacteal material 410 ..In flexible wrapper or container 411 ...And exterior rigid receptacle 412 ...Heat treatment of encased food 413 ...Utilizing preformed container 414 ...With molding or cutting 415 ...Utilizing specified wrapping material 416 .Combinedd 417 .Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. 418 .Storing solid material under controlled condition 419 ..Natural plant material 420 .Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc. 421 ..Wherein feature is rigid handle member 422 .Treatment of liquid with nongaseous material other than water per se 423 ..Inorganic silicon containing material, e.g., clay, etc. 424 ..Liquid contact to effect a separation 425 .Extraction utilizing liquid as extracting medium 426 ..Removing water from solid using nonglyceridic liquid 427 ..Removing caffein or tannin 428 ...Utilizing organic liquid 429 ..Liquid is organic 430 ...Of tissue containing seed or bean material 431 ..Liquid is aqueous 432 ...Coffee 433 ....Preparation of ready to use beverage, i.e., brewing 434 ....Extracting at different temperature 435 ...Tea, i.e., Camellia senesis 436 ...Cereal or treated cereal material 437 ...Animal flesh material 438 .Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc. 439 ..Farinaceous cereal dough or batter product, e.g., doughnut, etc. 440 ...To puff or form pore 441 ..Including water treatment 442 .Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof 443 .Preparation of product which is dry in final form 444 ..With temperature reduction 32 degrees F. or less 445 ..Size increase by puffing, or pore forming of solid material by heating 446 ...Dough product 447 ...By sudden pressure release from exteriorly applied pressurized zone 448 ....From extrusion zone using mechanical pressure 449 ....Of cereal 450 ...Of cereal material 451 ..Alimentary paste, e.g., macaroni, spaghetti, noodles, etc. 452 ..Cereal filament or filament composite 453 ..Building up units from initially dry material, e.g., agglomerating, etc. 454 ...By compressing, e.g., tabletting, briquetting, pelleting, etc. 455 ..Including treatment with aqueous material, e.g., hydration, etc. 456 ...And subsequent heat treatment of dehydration 457 ....To form flake product 458 ....Of cereal dough or cooked cereal dough 459 ....Of isolated cereal seed or bean material 460 .....Whole seed or bean material 461 ......By steamm 462 ......Cereal 463 .....Cereal material, e.g., flour, meal, bran, etc. 464 ....With size reduction, e.g., mashing, cutting, etc. 465 ..Including heating or dehydration 466 ...By roasting, toasting, or browning 467 ....With fluid current conveying or suspensions of treated material 468 ....With compressing or use of exteriorly applied pressure 469 ....With separation of unwanted solid component 470 ...Of prior foamed or gasified material 471 ...Of liquid or liquefied material, e.g., spray drying, etc. 472 ...With separation of a constituent 473 ...With size reduction, e.g., mashing, cutting, etc. 474 .Including gas-liquid contact 475 ..Separating, including gas contact 476 ...Gas is steam 477 ..Preparing carbonated or effervescent liquid 478 .Separating a starting material into plural different constituents 479 ..Removing of solid part from solid material 480 ...From mammal or fowl material 481 ...From plant material 482 ....Outer covering, e.g., shell, husk, etc. 483 .....By abrading 484 ....Seed, pit, stem, or core 485 .....Pit 486 ..Removal of air, unwanted gas, or unwanted odoriferous material 487 ...From liquid 488 ....To deodorize 489 ..Removal of desired liquid from solid plant material 490 ..Starting material is liquid 491 ...Lacteal liquid, e.g., milk, cream, etc. 492 ...Including vaporization, e.g., distillation, concentration-evaporation, etc. 493 ....Of alcohol containing stock 494 .....Recovery of vaporized fraction, e.g., distillate 495 ...Separating solid from liquid material 496 .Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. 497 ..Treatment of cooked product 498 ..Including incorporation of air or gas into dough material 499 ..Food product having an open-ended cavity, e.g., pretzel, etc. 500 ..Including coiling or twisting 501 ...Coiling sheet material 502 ..Including sheeting, laminating, or folding 503 ..Including dough dividing, slitting or incising 504 ..Including mixing or kneading 505 ..Heating utilizing a foraminous or coated support, or container 506 .Treatment with aqueous material, e.g., hydration, etc. 507 ..Of isolated whole seed or bean material 508 ...Cooking, blanching or gelatinizing 509 ..Cooking or blanching 510 ...By steam 511 ..By steam 512 .Molding, casting, or shaping 513 ..Of animal fleshh 514 ..Forming hollow, tubular, or open-ended cavity 515 ..From liquid state, e.g., casting, freezing, etc. 516 ..Extruding through restricted orifice to give desired final shape 517 ..Forming rod, strand, sheet, or filament 518 .With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc. 519 .With mixing or agitating, e.g., homogenizing, etc. 520 .Heating above ambient temperature 521 ..Pasteurizing or sterilizing 522 ...Of lacteal material 523 ..Cooking, e.g., broiling, baking, etc. 524 .Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. * ****************************** * CROSS-REFERENCE ART COLLECTIONS * ****************************** 800 GERIATRIC 801 PEDIATRIC 802 SIMULATED ANIMAL FLESH 803 SIMULATED FRUIT OR VEGETABLE 804 LOW CALORIE, LOW SODIUM OR HYPOALLERGIC 805 PET FOOD FOR DOG, CAT, BIRD, OR FISH 806 SALT OR MINERAL SUBSTITUTE 807 POULTRY OR RUMINANT FEED 808 STARCH BASE SNACK PRODUCT 809 INCLUDING HARVESTING OR PLANTING OR OTHER NUMEROUS MISCELLANEOUS PROCESSING STEPS 810 ENERGY RATIONS, E.G., EMERGENCY RATIONS, SURVIVAL RATIONS, ETC. 811 UTILIZING SURFACE PARTING, ANTISTICK OR RELEASE AGENT