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IPC6

SECTION A - HUMAN NECESSITIES

FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED...

A23L

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A23L001/00 - A23L001/325

A 23 L

FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A 23 B TO A 23 J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A 23 P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL [4]

Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A 23 L 3/00) [4]

General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups; apparatus for baking, roasting, grilling or frying A 47 J 37/00) [2]

Removal of unwanted matter, e.g. deodorisation, detoxification (A 23 L 1/211 takes precedence) [4]

Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A 23 L 1/01; preserving A 23 L 3/00, A 23 B) [4]

containing additives (A 23 L 1/05, A 23 L 1/30, A 23 L 1/308 take precedence) [4,5]

Emulsifiers (emulsifiers in general B 01 F 17/00) [4]

containing gelling or thickening agents (A 23 L 1/06 takes precedence) [5]

of vegetable origin [5]

Starch; Modified starch; Starch derivatives, e.g. esters, ethers [5]

Pectin; Derivatives thereof [5]

from seeds, e.g. locust bean gum, guar gum (A 23 L 1/0522, A 23 L 1/0524 take precedence) [5]

from corms, tubers or roots, e.g. glucomannan (A 23 L 1/0522 takes precedence) [5]

Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth [5]

from seaweeds, e.g. alginates, agar, carrageenan [5]

Cellulose; Derivatives thereof, e.g. ethers [5]

of microbial origin, e.g. xanthan, dextran [5]

of animal origin, e.g. chitin [5]

Proteins, e.g. gelatin, collagen [5]

Synthetic resins, e.g. polyvinylpyrrolidone [5]

Inorganic additives, e.g. silica [5]

Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [4]

derived from fruit or vegetable solids [4]

derived from fruit or vegetable juices [4]

Simulated fruit products [4]

Products from apiculture, e.g. royal jelly or pollen (apiculture A 01 K 47/00 to A 01 K 59/00); Substitutes therefor [4]

Honey; Honey substitutes [2]

containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A 23 L 1/076, A 23 L 1/236 take precedence) [4,5]

containing cereal-derived products (treating or baking of doughs containing flour A 21 D) [2]

Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (A 23 L 1/16, A 23 L 1/185, A 23 L 1/238 take precedence) [4]

Types of pasta, e.g. macaroni, noodles (machines for making A 21 C; devices for drying F 26 B) [2]

Par-boiled or instant pasta [4]

Flakes or other shapes of the ready-to-eat type (A 23 L 1/18 takes precedence) [2]

Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal [2]

Cereal germ products [2]

Farinaceous granules for dressing meat, fish or the like [2]

Puffed cereals, e.g. popcorn, puffed rice

Products in which the original granular shape is maintained, e.g. par-boiled rice [2]

Malt products (malt products of pulse A 23 L 1/202; preparation of malt for brewing C 12 C) [2]

Fermentation of cereal malt, or of cereal by malting [4]

Puddings; Dry powder puddings [2]

Cream substitutes (milk substitutes, coffee whitener compositions A 23 C 11/00) [2]

Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates (animal foods A 23 K) [2]

Rapid cooking pulse [4]

Malt products; Fermented malt products (A 23 L 1/22 takes precedence; malt products of cereals A 23 L 1/185) [2]

Removing bitter or other undesirable substances [4]

Preparation of fruits or vegetables (of pulse A 23 L 1/20; treating harvested fruit or vegetables in bulk A 23 N) [2]

of tuberous or like starch containing root crops [2]

of potatoes [2]

Unshaped dry products, e.g. powders, flakes, granules or agglomerates [4]

Roasted or fried products, e.g. snacks or chips [4]

by pickling, e.g. sauerkraut, pickles [2]

Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes [2,5]

Natural spices, flavouring agents, or condiments; Extracts thereof (natural coffee or tea flavour A 23 F 3/40, A 23 F 5/46 ) [2]

from fruit, e.g. essential oils (essential oils in general C 11 B 9/00) [2]

Dried spices [2]

Synthetic spices or flavouring agents or condiments [2]

containing amino acids [2]

containing glutamic acids [2]

containing nucleotides [2]

prepared by fermentation [2]

Meat flavours [2]

Smoke flavours [2]

Coffee or cocoa flavours [2]

Fruit flavours [2]

Artificial sweetening agents [2]

Table salts; Dietetic salt substitutes [2]

Salad dressings; Mayonnaise; Ketchup [2]

Colouring or decolouring of foods [2]

Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A 23 L 1/275 takes precedence) [2]

Addition of dyes or pigments with or without optical brighteners [2]

Removing colour by chemical reaction, e.g. bleaching (bleaching flour A 21 D 2/00) [2]

Edible extracts or preparations of fungi (for medicinal purposes A 61 K)

Modifying nutritive qualities of foods; Dietetic products (A 23 L 1/09 takes precedence; dietetic salt substitutes A 23 L 1/22; enriched flour A 21 D 2/00; milk preparations A 23 C 9/00) [4,5]

containing additives (A 23 L 1/308 takes precedence) [2]

Vitamins A or D [4]

Inorganic salts, minerals, trace elements [4]

Amino acids, peptides or proteins (working-up proteins for foodstuffs A 23 J 3/00) [4]

Reducing nutritive value; Dietetic products with reduced nutritive value [4]

Addition of substantially indigestible substances, e.g. dietary fibres (A 23 L 1/05 takes precedence) [4,5]

Meat products; Meat meal (working-up proteins for foodstuffs A 23 J 3/00) [4]

Meat meal or powder; Granules, agglomerates or flakes [4]

from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A 23 L 1/317) [4]

Meat extracts [2]

containing additives [4]

Poultry products, e.g. poultry sausages [2]

Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products [4]

Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions [4]

Egg products [2]

Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes [4]

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