US PATENT SUBCLASS 426 / 32
.~ Egg white per se, gelatin, collagen or blood


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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
32.~ Egg white per se, gelatin, collagen or blood


DEFINITION

Classification: 426/32

(under subclass 7) Processes wherein the substrate fermented is egg white, per se, gelatin, collagen, or animal blood or blood derived material.

SEE OR SEARCH THIS CLASS, SUBCLASS:

7, for the fermentative treatment of a fish derived protein.

34+, for the fermentative treatment of protein derived from a lacteal source.

44, for the fermentative treatment of a protein derived from a bean, seed or nut, and in particular subclass 46 for soy protein.

47, for the fermentative treatment of a whole egg or yolk. 55, for the fermentative treatment of a protein derived from a mammal or fowl source.