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| SECTION A– HUMAN NECESSITIES |
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| A 23 | FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
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| A 23 J | PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS (fodder A 23 K; protein compositions or phosphatide compositions for pharmaceuticals A 61 K; phosphatides per se C 07 F 9/10; proteins per se C 07 K) |
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1/ | 00 | Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C 09 H) |
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1/ | 02 | . | from meat |
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1/ | 04 | . | from fish or other sea animals (for animal feeding-stuff A 23 K 1/10) |
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1/ | 06 | . | from blood (for animal feeding-stuff A 23 K 1/04; plastic materials from blood C 08 H 1/00) [2] |
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1/ | 08 | . | from eggs |
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1/ | 09 | . | . | separating yolks from whites |
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1/ | 10 | . | from hair, feathers, horn, skins, leather, bones, or the like |
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1/ | 12 | . | from cereals, wheat, bran, or molasses |
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1/ | 14 | . | from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds |
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1/ | 16 | . | from waste water of starch-manufacturing plant or like wastes |
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1/ | 18 | . | from yeasts |
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1/ | 20 | . | from milk, e.g. casein (curds or cheese A 23 C); from whey |
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1/ | 22 | . | . | Drying casein |
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3/ | 00 | Working-up of proteins for foodstuffs |
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| Note |
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| In groups A 23 J 3/04 to A 23 J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place. [5] |
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3/ | 04 | . | Animal proteins [5] |
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3/ | 06 | . | . | Gelatine [5] |
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3/ | 08 | . | . | Dairy proteins [5] |
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3/ | 10 | . | . | . | Casein (drying casein A 23 J 1/22) [5] |
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3/ | 12 | . | . | from blood [5] |
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3/ | 14 | . | Vegetable proteins [5] |
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3/ | 16 | . | . | from soybean [5] |
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3/ | 18 | . | . | from wheat [5] |
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3/ | 20 | . | Proteins from micro-organisms or unicellular algae [5] |
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3/ | 22 | . | by texturising [5] |
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| Note |
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| Subject matter classified in groups A 23 J 3/22 to A 23 J 3/28 is also classified in groups A 23 J 3/04 to A 23 J 3/20, if the nature of the protein is of interest. [5] |
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3/ | 24 | . | . | using freezing [5] |
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3/ | 26 | . | . | using extrusion or expansion [5] |
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3/ | 28 | . | . | using coagulation from or in a bath, e.g. spun fibres [5] |
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3/ | 30 | . | by hydrolysis [5] |
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| Note |
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| Subject matter classified in groups A 23 J 3/30 to A 23 J 3/34 is also classified in groups A 23 J 3/04 to A 23 J 3/20, if the nature of the protein is of interest. [5] |
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3/ | 32 | . | . | using chemical agents [5] |
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3/ | 34 | . | . | . | using enzymes [5] |
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7/ | 00 | Phosphatide compositions for foodstuffs, e.g. lecithin [4] |
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