US PATENT SUBCLASS 426 / 302
SURFACE COATING OF A SOLID FOOD WITH A LIQUID

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

302SURFACE COATING OF A SOLID FOOD WITH A LIQUID {7}
303  DF  .~> Plural distinct steps of coating {1}
305  DF  .~> Including subsequent specified treatment of coating
306  DF  .~> By chocolate or Theobroma cocoa derived
307  DF  .~> By application of molten material
308  DF  .~> Of natural shell or rind
309  DF  .~> Of whole isolated seed or bean
310  DF  .~> Preserving

DEFINITION

Classification: 426/302

(under the class definition) Processes in which a liquid is applied to the full or partial surface of a solid food so as to form a temporary or permanent layer on the solid food.

(1) Note. The final product need not be in a coated state, nor does coating include impregnating, per se, without the formation of a surface layer affixed to the solid food base.

SEE OR SEARCH THIS CLASS, SUBCLASS:

272, for the affixing together of foods utilizing a base supplied constituent.

273, for coating of a nondry food utilizing a base supplied constituent.

274+, for assembling preforms using an extraneous binder or

release agent. 297, for spreading a plastic on an edible preform and reshaping the preform.

SEE OR SEARCH CLASS

427, Coating Processes, for processes of coating in general.