IPC 6 English version A23L-A23L 1/48

A23L-A23L00148

SECTION A– HUMAN NECESSITIES

A 23

FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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]

015

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

025

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]

035

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

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

052

of vegetable origin [5]

0522

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

0524

Pectin; Derivatives thereof [5]

0526

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

0528

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

053

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

0532

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

0534

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

054

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

056

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

0562

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

058

Synthetic resins, e.g. polyvinylpyrrolidone [5]

059

Inorganic additives, e.g. silica [5]

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

064

derived from fruit or vegetable solids [4]

068

derived from fruit or vegetable juices [4]

072

Simulated fruit products [4]

076

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]

105

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]

162

Par-boiled or instant pasta [4]

164

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

168

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

172

Cereal germ products [2]

176

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

Puffed cereals, e.g. popcorn, puffed rice

182

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

185

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

186

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

187

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]

201

Rapid cooking pulse [4]

202

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

211

Removing bitter or other undesirable substances [4]

212

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

214

of tuberous or like starch containing root crops [2]

216

of potatoes [2]

2165

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

217

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

218

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

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

221

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

222

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

223

Dried spices [2]

224

Onions [2]

225

Mustard [2]

226

Synthetic spices or flavouring agents or condiments [2]

227

containing amino acids [2]

228

containing glutamic acids [2]

229

containing nucleotides [2]

prepared by fermentation [2]

231

Meat flavours [2]

232

Smoke flavours [2]

234

Coffee or cocoa flavours [2]

235

Fruit flavours [2]

236

Artificial sweetening agents [2]

237

Table salts; Dietetic salt substitutes [2]

238

Soya sauce [2]

Salad dressings; Mayonnaise; Ketchup [2]

Colouring or decolouring of foods [2]

272

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

275

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

277

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]

302

Vitamins [4]

303

Vitamins A or D [4]

304

Inorganic salts, minerals, trace elements [4]

305

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

307

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

308

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]

311

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

312

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]

313

Meat extracts [2]

314

containing additives [4]

315

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

317

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

318

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

Egg products [2]

322

Egg rolls [4]

325

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

326

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

327

Fish extracts [4]

328

Fish eggs, e.g. caviar; Fish-egg substitutes [4]

Shell-fish [2]

333

Molluscs [2]

337

Edible seaweed [2]

Food consisting mainly of nut meats or seeds [2]

Peanut butter

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

Soup concentrates, e.g. powders, cakes

Food compositions or treatment thereof not covered by the preceding subgroups [4]

A23L 2/00 - A23L 3/54