US PATENT SUBCLASS 426 / 572
.~.~ Cream filler, fondant, frosting, icing or confection

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

531  DF  PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE {29}
564  DF  .~ Foam or foamable type {6}
572.~.~ Cream filler, fondant, frosting, icing or confection

DEFINITION

Classification: 426/572

(under subclass 564) Subject matter which include cream filler, fondant, icing, and confections.

(1) Note. Cream fillers are generally a mixture of a predominate amount of fat and sugar and may include milk, nuts, etc..

SEE OR SEARCH THIS CLASS, SUBCLASS:

660, for confection material which is not aerated or foamed.

SEE OR SEARCH CLASS

516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting, 10+, for foam colloid systems or agents for such systems or making or stabilizing such systems or agents, when generically claimed or when there is no hierarchically superior provision in the USPC for the specifically claimed art.