US PATENT SUBCLASS 426 / 507
.~.~ Of isolated whole seed or bean material

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

665  DF  PROCESSES {25}
506  DF  .~ Treatment with aqueous material, e.g., hydration, etc. {3}
507.~.~ Of isolated whole seed or bean material {1}
508  DF  .~.~.~> Cooking, blanching or gelatinizing

DEFINITION

Classification: 426/507

(under subclass 506) Processes wherein the material treated is an isolated tissue containing seed or bean material.

(1) Note. Isolated herein does not include a whole fruit or vegetable which exists in its natural state and as such still contains its seed nonremoved from the residue of the tissue of the fruit or vegetable, e.g., potato, orange, beans in pod form, corn on the cob, etc..

(2) Note. To be classified as a whole seed or bean the endosperm or interior portion must exist in essentially the whole form, but the seed or bean need not contain such parts as the husk, skin, bran, or germ portions.