IPC 6 English version A23L 2/00-A23L 3/54

A23L00200-A23L00354

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]

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]

containing fruit or vegetable juices [2]

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

from citrus fruits [2]

Concentrating or drying of juices [2]

by heating or contact with dry gases [2]

by freezing [2]

and sublimation [2]

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

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

385

Concentrates of non-alcoholic beverages [6]

Dry compositions [6]

395

in a particular shape or form [6]

Effervescence-generating compositions [2]

Preservation of non-alcoholic beverages [6]

by adding preservatives [6]

by heating [6]

by irradiation or electric treatment [6]

by irradiation or electric treatment without heating [6]

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

Mixing with gases [6]

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

Colouring agents [6]

Sweeteners [6]

Clouding agents; Agents to improve the cloud-stability [6]

Re-adding volatile aromatic ingredients [6]

Proteins [6]

Acidifying substances [6]

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]

by filtration [6]

using membranes, e.g. osmosis, ultrafiltration [6]

by removal of gases [6]

by ion-exchange [6]

by adsorption [6]

by flocculation [6]

using micro-organisms or biological material, e.g. enzymes [6]

Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preservation of flour or bread A 21 D; processes specially adapted for particular foods or foodstuffs, see the relevant groups for the foods or foodstuffs in A 23; preserving foods or foodstuffs in association with packaging B 65 B 55/00; preservation of alcoholic beverages C 12 H)

005

by heating using irradiation or electric treatment (drying or kilning A 23 L 3/40) [5]

using micro-waves or dielectric heating [5]

015

by treatment with pressure variation, shock, acceleration or shear stress [5]

by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A 23 L 3/005 takes precedence) [5]

with packages on endless chain or band conveyers

with packages transported along a helical path

with packages on a revolving platform

by heating materials in packages which are not progressively transported through the apparatus (A 23 L 3/005 takes precedence) [5]

with packages in intercommunicating chambers through which the heating medium is circulated

with packages moving on the spot

by heating loose unpacked materials (A 23 L 3/005 takes precedence) [5]

while they are progressively transported through the apparatus

with transport along plates

with transport through tubes

with the materials in spray form

by irradiation without heating

with ultra-violet light

by treatment with ultrasonic waves

by treatment with electric currents without heating effect

by treatment with chemicals

3409

in the form of gases, e.g. fumigation; Compositions or apparatus therefor [5]

3418

in a controlled atmosphere, e.g. partial vacuum, comprising only CO₂, N₂, O₂) or H₂O [5]

3427

in which an absorbent is placed or used (packages for foodstuffs with provision for absorbing fluids B 65 D 81/26) [5]

3436

Oxygen absorbent [5]

3445

in a controlled atmosphere comprising other gases in addition to CO₂, N₂, O₂ or H₂O [5]

3454

in the form of liquids or solids [5]

3463

Organic compounds; Micro-organisms; Enzymes [5]

Note

In groups A 23 L 3/3472 to A 23 L 3/3562, in the absence of an indication to the contrary, classification is made in the last appropriate place. [5]

3472

Compounds of undetermined constitution obtained from animals or plants [5]

3481

Organic compounds containing oxygen [5]

349

with singly-bound oxygen [5]

3499

with doubly-bound oxygen [5]

3508

containing carboxyl groups [5]

3517

Carboxylic acid esters [5]

3526

Organic compounds containing nitrogen [5]

3535

Organic compounds containing sulfur [5]

3544

Organic compounds containing hetero rings [5]

3553

Organic compounds containing phosphorus [5]

3562

Sugars; Derivatives thereof [5]

3571

Micro-organisms; Enzymes [5]

358

Inorganic compounds [5]

3589

Apparatus for preserving using liquids [5]

3598

Apparatus for preserving using solids [5]

Freezing; Subsequent thawing; Cooling [5]

365

Thawing subsequent to freezing [5]

with addition of chemicals [5]

375

with direct contact between the food and the chemical, e.g. liquid N₂, at cryogenic temperature [5]

by drying or kilning; Subsequent reconstitution [4,5]

with addition of chemicals before or during drying [5]

Freeze-drying [5]

Spray-drying [5]

Thin layer-, drum- or roller-drying [5]

Fluidised-bed drying [5]

Foam-drying [5]

using irradiation or electric treatment, e.g. ultrasonic waves [5]

A23L - A23L 1/48