A
SECTION A — HUMAN NECESSITIES
  
FOODSTUFFS; TOBACCO
 A23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
 A23

Note(s)

  1. Attention is drawn to the following places:
    C08BPolysaccharides, derivatives thereof 
    C11Animal or vegetable oils, fats, fatty substances or waxes 
    C12Biochemistry, beer, spirits, wine, vinegar 
    C13Sugar industry.  [4] 
  2. Processes using enzymes or micro-organisms in order to:
    1. liberate, separate or purify a pre-existing compound or composition, or to
    2. treat textiles or clean solid surfaces of materials
    are further classified in subclass C12S.  [5]
 A23L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL (preservation of flour or dough for baking A21D)  [4,8]
P:0 A23L 1/00
Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)  [4]
 A23L 1/01
·  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 A47J 37/00)  [2]
 A23L 1/015
·  Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence)  [4]
 A23L 1/025
·  Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B)  [4]
 A23L 1/03
·  containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence)  [4,5]
 A23L 1/05
·  containing gelling or thickening agents (A23L 1/06 takes precedence)  [5]
 A23L 1/052
·  ·  of vegetable origin  [5]
 A23L 1/0522
·  ·  ·  Starch; Modified starch; Starch derivatives, e.g. esters, ethers  [5]
 A23L 1/06
·  Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products  [4]
 A23L 1/076
·  Products from apiculture, e.g. royal jelly or pollen (apiculture A01K 47/00-A01K 59/00); Substitutes therefor  [4]
 A23L 1/09
·  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/076, A23L 1/236 take precedence)  [4,5]
 A23L 1/10
·  containing cereal-derived products (treating or baking of doughs containing flour A21D)  [2]
 A23L 1/105
·  ·  Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (A23L 1/16, A23L 1/185, A23L 1/238 take precedence)  [4]
 A23L 1/16
·  ·  Types of pasta, e.g. macaroni, noodles (machines for making A21C; devices for drying F26B)  [2]
 A23L 1/162
·  ·  ·  Par-boiled or instant pasta  [4]
 A23L 1/164
·  ·  Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence)  [2]
 A23L 1/168
·  ·  Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal  [2]
 A23L 1/172
·  ·  Cereal germ products  [2]
 A23L 1/176
·  ·  Farinaceous granules for dressing meat, fish or the like  [2]
 A23L 1/18
·  ·  Puffed cereals, e.g. popcorn, puffed rice
 A23L 1/182
·  ·  Products in which the original granular shape is maintained, e.g. par-boiled rice  [2]
 A23L 1/185
·  Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C)  [2]
 A23L 1/187
·  Puddings; Dry powder puddings  [2]
 A23L 1/19
·  Cream substitutes (milk substitutes, coffee whitener compositions A23C 11/00)  [2]
 A23L 1/20
·  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 A23K)  [2]
 A23L 1/201
·  ·  Rapid cooking pulse  [4]
 A23L 1/202
·  ·  Malt products; Fermented malt products (A23L 1/22 takes precedence; malt products of cereals A23L 1/185)  [2]
 A23L 1/211
·  ·  Removing bitter or other undesirable substances  [4]
 A23L 1/212
·  Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)  [2]
 A23L 1/214
·  ·  of tuberous or like starch containing root crops  [2]
 A23L 1/218
·  ·  by pickling, e.g. sauerkraut, pickles  [2]
 A23L 1/22
·  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes  [2,5]
 A23L 1/221
·  ·  Natural spices, flavouring agents, or condiments; Extracts thereof (natural coffee or tea flavour A23F 3/40, A23F 5/46)  [2]
 A23L 1/226
·  ·  Synthetic spices or flavouring agents or condiments  [2]
 A23L 1/236
·  ·  Artificial sweetening agents  [2]
 A23L 1/237
·  ·  Table salts; Dietetic salt substitutes  [2]
 A23L 1/238
·  ·  Soya sauce  [2]
 A23L 1/24
·  ·  Salad dressings; Mayonnaise; Ketchup  [2]
 A23L 1/27
·  Colouring or decolouring of foods  [2]
 A23L 1/28
·  Edible extracts or preparations of fungi (for medicinal purposes A61K)
 A23L 1/29
·  Modifying nutritive qualities of foods; Dietetic products (A23L 1/09 takes precedence; dietetic salt substitutes A23L 1/22; enriched flour A21D 2/00; milk preparations A23C 9/00)  [4,5]
 A23L 1/30
·  ·  containing additives (A23L 1/308 takes precedence)  [2]
 A23L 1/302
·  ·  ·  Vitamins  [4]
 A23L 1/304
·  ·  ·  Inorganic salts, minerals, trace elements  [4]
 A23L 1/305
·  ·  ·  Amino acids, peptides or proteins (working-up proteins for foodstuffs A23J 3/00)  [4]
 A23L 1/307
·  ·  Reducing nutritive value; Dietetic products with reduced nutritive value  [4]
 A23L 1/308
·  ·  ·  Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence)  [4,5]
 A23L 1/31
·  Meat products; Meat meal (working-up proteins for foodstuffs A23J 3/00)  [4]
 A23L 1/314
·  ·  containing additives  [4]
 A23L 1/315
·  ·  Poultry products, e.g. poultry sausages  [2]
 A23L 1/317
·  ·  Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products  [4]
 A23L 1/318
·  ·  Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions  [4]
 A23L 1/32
·  Egg products  [2]
 A23L 1/325
·  Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes  [4]
 A23L 1/326
·  ·  Fish meal or powder; Granules, agglomerates or flakes  [4]
 A23L 1/327
·  ·  Fish extracts  [4]
 A23L 1/328
·  ·  Fish eggs, e.g. caviar; Fish-egg substitutes  [4]
 A23L 1/33
·  ·  Shell-fish  [2]
 A23L 1/333
·  ·  Molluscs  [2]
 A23L 1/337
·  ·  Edible seaweed  [2]
 A23L 1/36
·  Food consisting mainly of nut meats or seeds  [2]
 A23L 1/39
·  Soups; Sauces (A23L 1/238, A23L 1/24 take precedence)  [4]
 A23L 1/48
·  Food compositions or treatment thereof not covered by the preceding subgroups  [4]
P:10 A23L 2/00
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L 1/39; preparation of non-alcoholic beverages by removal of alcohol C12H 3/00)  [2]
 A23L 2/02
·  containing fruit or vegetable juices  [2]
 A23L 2/38
·  Other non-alcoholic beverages (milk products A23C; coffee, tea or their substitutes A23F)  [2,6]
 A23L 2/385
·  Concentrates of non-alcoholic beverages  [6]
 A23L 2/40
·  Effervescence-generating compositions  [2]
 A23L 2/42
·  Preservation of non-alcoholic beverages  [6]
 A23L 2/52
·  Adding ingredients (adding preservatives A23L 2/42)  [6]
 A23L 2/70
·  Clarifying or fining of non-alcoholic beverages; Removing unwanted matter (purifying water C02F, e.g. by ion-exchange C02F 1/42)  [6]
P:20 A23L 3/00
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preservation of flour or bread A21D; processes specially adapted for particular foods or foodstuffs, see the relevant groups for the foods or foodstuffs in A23; preserving foods or foodstuffs in association with packaging B65B 55/00; preservation of alcoholic beverages C12H)
 A23L 3/005
·  by heating using irradiation or electric treatment (drying or kilning A23L 3/40)  [5]
 A23L 3/015
·  by treatment with pressure variation, shock, acceleration or shear stress  [5]
 A23L 3/02
·  by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L 3/005 takes precedence)  [5]
 A23L 3/10
·  by heating materials in packages which are not progressively transported through the apparatus (A23L 3/005 takes precedence)  [5]
 A23L 3/16
·  by heating loose unpacked materials (A23L 3/005 takes precedence)  [5]
 A23L 3/26
·  by irradiation without heating
 A23L 3/32
·  by treatment with electric currents without heating effect
 A23L 3/34
·  by treatment with chemicals
 A23L 3/3454
·  ·  in the form of liquids or solids  [5]
 A23L 3/3463
·  ·  ·  Organic compounds; Micro-organisms; Enzymes  [5]
 A23L 3/36
·  Freezing; Subsequent thawing; Cooling  [5]
 A23L 3/365
·  ·  Thawing subsequent to freezing  [5]
 A23L 3/40
·  by drying or kilning; Subsequent reconstitution  [4,5]