A
SECTION A — HUMAN NECESSITIES
  
AGRICULTURE
 A23
FOODSTUFFS AND THEIR TREATMENT NOT INCLUDED IN OTHER CLASSES
 A23L
FOODSTUFFS NOT COVERED BY A23B TO A23J; THEIR PREPARATION; PRESERVATION OF FOODSTUFFS IN GENERAL
 A23L 1/00
Foodstuffs; Non-alcoholic beverages; Their preparation
 A23L 1/02
·  Fruit or vegetable juices (fermented juices C12G; presses A47J 19/00, B30B)
 A23L 1/04
·  containing pectin, alginates, or similar mucilaginous or gummy materials
 A23L 1/06
·  Marmalades; Jams; Fruit jellies; Other similar fruit or vegetable compositions
 A23L 1/08
·  Honey (apparatus for obtaining A01K); Honey substitutes; Sucrose syrups (invert sugar C13K)
 A23L 1/10
·  Preparations of cereals, flour, or starch (baking flours A21D); Breakfast foods, e.g. flakes; Baby foods; Cereal germ products; Farinaceous granules for dressing meat, fish, etc
 A23L 1/12
·  Potato products
 A23L 1/14
·  Pudding powder; Starch powders; Cream substitutes; Farinaceous thickening agents for foodstuffs
 A23L 1/16
·  Edible pastes,e.g. macaroni, spaghetti, noodles (machines for making A21C; devices for drying F26B)
 A23L 1/18
·  Puffed cereals, e.g. popcorn, puffed rice
 A23L 1/20
·  Treatment of legumes for production of fodder or foodstuffs, e.g. removing the bitter taste of lupin seeds; Preparation of products from legumes; Chemical means for rapid cooking of these foodstuffs, e.g. treatment with phosphates
 A23L 1/21
·  Preparation of legumes
 A23L 1/22
·  Spices; Condiments; Table salt; Salt substitutes for dietary purposes
 A23L 1/24
·  Salad dressings; Mayonnaise
 A23L 1/26
·  Flavouring; Colouring; Sweetening with synthetic agents
 A23L 1/27
·  ·  Colouring foodstuffs (preparation of caramel and sugar colour A23G 3/32)
 A23L 1/28
·  Edible extracts or preparations of fungi (for medicinal purposes A61K)
 A23L 1/30
·  Enriched foodstuffs, e.g. with vitamins and minerals (enriched flour A21D 2/00)
 A23L 1/31
·  Meat preparations; Meat meal
 A23L 1/315
·  Poultry preparations
 A23L 1/32
·  Egg preparations
 A23L 1/325
·  Fish preparations; Fish meal
 A23L 1/33
·  Shell-fish preparations
 A23L 1/34
·  Other foodstuffs preparations
 A23L 1/36
·  ·  containing a major proportion of the flesh of nuts and seeds
 A23L 1/38
·  ·  ·  Peanut butter
 A23L 1/40
·  ·  Soup concentrates, e.g. powders, cakes
 A23L 1/42
·  ·  containing protein hydrolysates
 A23L 1/44
·  ·  Meat extracts
 A23L 1/46
·  ·  Malt products
 A23L 3/00
Preserving, e.g. pasteurising, sterilising, specially adapted for foodstuffs (preservation of flour or bread A21D; methods specially adapted for particular foodstuffs, see the appropriate group for the foodstuffs in A23; preserving foodstuffs in association with packaging B65B 55/00; preservation of alcoholic beverages C12H)
 A23L 3/02
·  by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
 A23L 3/04
·  ·  with packages on endless chain or band conveyors
 A23L 3/06
·  ·  with packages transported along a helical path
 A23L 3/08
·  ·  with packages on a revolving platform
 A23L 3/10
·  by heating materials in packages which are not progressively transported through the apparatus
 A23L 3/12
·  ·  with packages in intercommunicating chambers through which the heating medium is circulated
 A23L 3/14
·  ·  with packages moving on the spot
 A23L 3/16
·  by heating loose unpacked material
 A23L 3/18
·  ·  while they are progressively transported through the apparatus
 A23L 3/20
·  ·  ·  with transport along plates
 A23L 3/22
·  ·  ·  with transport through tubes
 A23L 3/24
·  ·  with the materials in spray form
 A23L 3/26
·  by irradiation without heating
 A23L 3/28
·  ·  with ultra-violet light
 A23L 3/30
·  ·  by treatment with ultrasonic waves
 A23L 3/32
·  by treatment with electric currents
 A23L 3/34
·  by treatment with chemicals
 A23L 3/36
·  by freezing or cooling