(0)A23L:1/2:
IPC6
SECTION A - HUMAN NECESSITIES
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED...
A23L
2/3
<<   >>   A23L001/326 - A23L002/84  

1
/ 326 • • Fish meal or powder; Granules, agglomerates or flakes [4]  

1
/ 327 • • Fish extracts [4]  

1
/ 328 • • Fish eggs, e.g. caviar; Fish-egg substitutes [4]  

1
/ 33 • • Shell-fish [2]  

1
/ 333 • • Molluscs [2]  

1
/ 337 • • Edible seaweed [2]  

1
/ 36 • Food consisting mainly of nut meats or seeds [2]  

1
/ 38 • • Peanut butter  

1
/ 39 • Soups; Sauces ( A 23 L 1/238, A 23 L 1/24 take precedence) [4]  

1
/ 40 • • Soup concentrates, e.g. powders, cakes  

1
/ 48 • Food compositions or treatment thereof not covered by the preceding subgroups [4]  
 

 2
/ 00 Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A 23 L 1/40; preparation of non-alcoholic beverages by removal of alcohol C 12 H 3/00) [2]

2
/ 02 • containing fruit or vegetable juices [2]  

2
/ 04 • • Extraction of juices (machines or apparatus for extracting juice A 23 N 1/00, A 47 J 19/00) [2]  

2
/ 06 • • • from citrus fruits [2]  

2
/ 08 • • Concentrating or drying of juices [2]  

2
/ 10 • • • by heating or contact with dry gases [2]  

2
/ 12 • • • by freezing [2]  

2
/ 14 • • • • and sublimation [2]  

2
/ 16 to

2
/ 36 (transferred to A 23 L 2/42 to A 23 L 2/84)

2
/ 38 • Other non-alcoholic beverages (milk products A 23 C; coffee, tea or their substitutes A 23 F) [2,6]  

2
/ 385 • Concentrates of non-alcoholic beverages [6]  

2
/ 39 • • Dry compositions [6]  

2
/ 395 • • • in a particular shape or form [6]  

2
/ 40 • Effervescence-generating compositions [2]  

2
/ 42 • Preservation of non-alcoholic beverages [6]  

2
/ 44 • • by adding preservatives [6]  

2
/ 46 • • by heating [6]  

2
/ 48 • • • by irradiation or electric treatment [6]  

2
/ 50 • • by irradiation or electric treatment without heating [6]  

2
/ 52 • Adding ingredients (adding preservatives A 23 L 2/44) [6]  

2
/ 54 • • Mixing with gases [6]  

2
/ 56 • • Flavouring or bittering agents (sweeteners A 23 L 2/60) [6]  

2
/ 58 • • Colouring agents [6]  

2
/ 60 • • Sweeteners [6]  

2
/ 62 • • Clouding agents; Agents to improve the cloud-stability [6]  

2
/ 64 • • Re-adding volatile aromatic ingredients [6]  

2
/ 66 • • Proteins [6]  

2
/ 68 • • Acidifying substances [6]  

2
/ 70 • Clarifying or fining of non-alcoholic beverages; Removing unwanted matter (purifying water C 02 F, e.g. by ion-exchange C 02 F 1/42) [6]  

2
/ 72 • • by filtration [6]  

2
/ 74 • • • using membranes, e.g. osmosis, ultrafiltration [6]  

2
/ 76 • • by removal of gases [6]  

2
/ 78 • • by ion-exchange [6]  

2
/ 80 • • by adsorption [6]  

2
/ 82 • • by flocculation [6]  

2
/ 84 • • using micro-organisms or biological material, e.g. enzymes [6]  
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