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]
 A23J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS (fodder A23K; protein compositions or phosphatide compositions for pharmaceuticals A61K; phosphatides per se C07F 9/10; proteins per se C07K)  [4]
P:10 A23J 1/00
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C09H)  [4]
 A23J 1/02
·  from meat
 A23J 1/04
·  from fish or other sea animals (for animal feeding-stuff A23K 1/10)
 A23J 1/06
·  from blood (for animal feeding-stuff A23K 1/04; plastic materials from blood C08H 1/00)  [2]
 A23J 1/08
·  from eggs
 A23J 1/09
·  ·  separating yolks from whites
 A23J 1/10
·  from hair, feathers, horn, skins, leather, bones, or the like
 A23J 1/12
·  from cereals, wheat, bran, or molasses
 A23J 1/14
·  from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
 A23J 1/16
·  from waste water of starch-manufacturing plant or like wastes
 A23J 1/18
·  from yeasts
 A23J 1/20
·  from milk, e.g. casein (curds or cheese A23C); from whey
 A23J 1/22
·  ·  Drying casein
P:0 A23J 3/00
Working-up of proteins for foodstuffs
 A23J 3/04 - 
A23J 3/20

Note(s)

In groups A23J 3/04-A23J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place.  [5]

 A23J 3/04
·  Animal proteins  [5]
 A23J 3/06
·  ·  Gelatine  [5]
 A23J 3/08
·  ·  Dairy proteins  [5]
 A23J 3/10
·  ·  ·  Casein (drying casein A23J 1/22)  [5]
 A23J 3/12
·  ·  from blood  [5]
 A23J 3/14
·  Vegetable proteins  [5]
 A23J 3/16
·  ·  from soybean  [5]
 A23J 3/18
·  ·  from wheat  [5]
 A23J 3/20
·  Proteins from micro-organisms or unicellular algae  [5]
 A23J 3/22 - 
A23J 3/30

Note(s)

Subject matter classified in groups A23J 3/22-A23J 3/30 is also classified in groups A23J 3/04-A23J 3/20, if the nature of the protein is of interest. [5]

 A23J 3/22
·  by texturising  [5]
 A23J 3/24
·  ·  using freezing  [5]
 A23J 3/26
·  ·  using extrusion or expansion  [5]
 A23J 3/28
·  ·  using coagulation from or in a bath, e.g. spun fibres  [5]
 A23J 3/30
·  by hydrolysis  [5]
 A23J 3/32
·  ·  using chemical agents  [5]
 A23J 3/34
·  ·  ·  using enzymes  [5]
P:20 A23J 7/00
Phosphatide compositions for foodstuffs, e.g. lecithin  [4]