IPC Definitions - January 01, 2012
A23J - Definition
This subclass covers:
Obtaining of protein compositions for foodstuffs, e.g. from meat, fish or sea animals, blood, eggs, hair, cereals, leguminous or other vegetable seeds, waste water, yeasts or milk.
Bulk opening of eggs and separation of yolks from whites.
Working-up of proteins for foodstuffs, e.g. by texturising using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.
Phosphatide compositions for foodstuffs, e. g. lecithin.
Relationship between large subject matter areas
Phosphatides in oils or fats are classified in C11B
References relevant to classification in this subclass
This subclass does not cover:
Treatment of flour or dough by adding proteins before or during baking | A21D 2/26 |
Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof | A23C 9/00, A23C 11/00, A23C 17/00-A23C 23/00 |
Cocoa products | A23G 1/44 |
Sweetmeats, confectionery or marzipan | A23G 3/44 |
Chewing gum | A23G 4/14 |
Frozen sweets containing peptides or proteins | A23G 9/38 |
Food or foodstuffs containing proteins as gelling or thickening agents | A23L 1/0562 |
Dietetic products containing proteins as additive | A23L 1/305 |
Proteins as adding ingredients for non-alcoholic beverages | A23L 2/66 |
Attention is drawn to the following places, which may be of interest for search:
Animal feeding-stuff | A23K 1/00 |
Protein compositions or phosphatide compositions for pharmaceuticals or cosmetics | A61K 8/64, A61K 9/38, A61K 9/64 |
Phosphatides per se | C07F |
General processes for the preparation of peptides | C07K 1/00 |
Peptides e.g. oligopeptides, proteins | C07K 4/00-C07K 14/00 |
Immunoglobulins | C07K 16/00 |
Carrier-bound or immobilised peptides and preparation thereof | C07K 17/00 |
Hybridpeptides | C07K 19/00 |
Macromolecular materials from blood | C08H |
Preparation of glue | C09H |
Gelatin not for foodstuffs | C09H 1/00-C09H 9/04 |
Analysis of food | G01N 33/02 |
Enzymes and preparation thereof | C12N 9/00 |
Preparation of peptides or proteins using fermentation or enzymes | C12P 21/00 |
Use of substances as emulsifying, wetting, dispersing or foam-producing agents | B01F 17/30 |
Special rules of classification
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.
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.