|  | A |
SECTION A — HUMAN NECESSITIES

FOODSTUFFS AND TOBACCO

|  | A23 |
FOODS OR FOODSTUFFS; THEIR TREATMENT NOT INCLUDED IN OTHER CLASSES

|  | A23L |
FOODS OR FOODSTUFFS NOT COVERED BY SUB-CLASSES Fulltext... Hierarchy... Expanded...A23B TO Fulltext... Hierarchy... Expanded...A23J; THEIR PREPARATION, e.g. COOKING; PRESERVATION OF FOODS OR FOODSTUFFS IN GENERAL

|  | A23L 1/00 |
Foods; Their preparation, e.g. cooking

|  | A23L 1/01 |
· | General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant sub-groups; apparatus for baking, roasting, grilling or frying Fulltext... Hierarchy... Expanded...A47J 37/00) [2]

|  | A23L 1/02 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 2/02 )

|  | A23L 1/04 |
· | containing jelling agents, e.g. pectin, alginates (Fulltext... Hierarchy... Expanded...A23L 1/06 takes precedence)

|  | A23L 1/06 |
· | Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions

|  | A23L 1/08 |
· | Honey (apiculture Fulltext... Hierarchy... Expanded...Fulltext... Hierarchy... Expanded...A01K 47/00-A01K 59/00); Honey substitutes

|  | A23L 1/09 |
· | Carbohydrate syrups, e.g. sucrose, fructose (Fulltext... Hierarchy... Expanded...A23L 1/08 takes precedence; invert sugar Fulltext... Hierarchy... Expanded...C13K) [2]

|  | A23L 1/10 |
· | containing cereal-derived products (treating or baking of doughs containing flour Fulltext... Hierarchy... Expanded...A21D)

|  | A23L 1/12 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/216 )

|  | A23L 1/14 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/187, Fulltext... Hierarchy... Expanded...A23L 1/19, Fulltext... Hierarchy... Expanded...A23L 1/195 )

|  | A23L 1/16 |
· · | Types of pasta, e.g. macaroni, noodles (machines for making Fulltext... Hierarchy... Expanded...A21C; devices for drying Fulltext... Hierarchy... Expanded...F26B)

|  | A23L 1/164 |
· · | Flakes or other shapes of the ready-to-eat type (Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...A23L 1/202; preparation of malt for brewing Fulltext... Hierarchy... Expanded...C12C) [2]

|  | A23L 1/187 |
· | Puddings; Pudding powders [2]

|  | A23L 1/19 |
· | Cream substitutes (milk substitutes, Fulltext... Hierarchy... Expanded...A23C 11/00) [2]

|  | A23L 1/195 |
· | Starch powders; Farinaceous thickening agents for food [2]

|  | A23L 1/20 |
· | Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food, e.g. by removing the bitter taste of lupin seeds or soyabeans; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates (animal foods Fulltext... Hierarchy... Expanded...A23K)

|  | A23L 1/202 |
· · | Malt products (Fulltext... Hierarchy... Expanded...A23L 1/22 takes precedence; malt products of cereals Fulltext... Hierarchy... Expanded...A23L 1/185) [2]

|  | A23L 1/204 |
· · · | Fermented products [2]

|  | A23L 1/205 |
· · · · | with maturation of the products [2]

|  | A23L 1/207 |
· · · · · | followed by subsequent treatment [2]

|  | A23L 1/209 |
· · · · · · | Dehydration [2]

|  | A23L 1/21 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/20 )

|  | A23L 1/212 |
· | Preparation of fruits or vegetables (of pulse Fulltext... Hierarchy... Expanded...A23L 1/20; treating harvested fruit or vegetables in bulk Fulltext... Hierarchy... Expanded...A23N) [2]

|  | A23L 1/214 |
· · | of tuberous or like starch containing root crops [2]

|  | A23L 1/216 |
· · · | of potatoes [2]

|  | A23L 1/218 |
· · | by pickling, e.g. sauerkraut, pickles [2]

|  | A23L 1/22 |
· | Spices; Flavouring agents or condiments; Sweetening with synthetic agents; Table salts; Dietetic salt substitutes

|  | A23L 1/221 |
· · | Natural spices, flavouring agents, or condiments; Extracts thereof [2]

|  | A23L 1/222 |
· · · | from fruit, e.g. essential oils (essential oils per se Fulltext... Hierarchy... Expanded...C11B 9/00) [2]

|  | A23L 1/223 |
· · · | Dried spices [2]

|  | A23L 1/224 |
· · · · | Onions [2]

|  | A23L 1/225 |
· · · | Mustard [2]

|  | A23L 1/226 |
· · | Synthetic spices or flavouring agents or condiments [2]

|  | A23L 1/227 |
· · · | containing amino acids [2]

|  | A23L 1/228 |
· · · · | containing glutamic acids [2]

|  | A23L 1/229 |
· · · | containing nucleotides [2]

|  | A23L 1/23 |
· · · | prepared by fermentation [2]

|  | A23L 1/231 |
· · · | Meat flavours [2]

|  | A23L 1/232 |
· · · | Smoke flavours [2]

|  | A23L 1/234 |
· · · | Coffee or cocoa flavours [2]

|  | A23L 1/235 |
· · · | Fruit flavours [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

|  | A23L 1/26 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/221, Fulltext... Hierarchy... Expanded...A23L 1/226 )

|  | A23L 1/27 |
· | Colouring or decolouring of foods

|  | A23L 1/272 |
· · | Preserving or modifying natural colour by use of additives, e.g. optical brighteners (Fulltext... Hierarchy... Expanded...A23L 1/275 takes precedence) [2]

|  | A23L 1/275 |
· · | Addition of dyes or pigments with or without optical brighteners [2]

|  | A23L 1/277 |
· · | Removing colour by chemical reaction, e.g. bleaching (bleaching flour Fulltext... Hierarchy... Expanded...A21D 2/00) [2]

|  | A23L 1/28 |
· | Edible extracts or preparations of fungi (for medicinal purposes Fulltext... Hierarchy... Expanded...A61K)

|  | A23L 1/30 |
· | containing additives for modifying nutritive qualities, e.g. vitamins or minerals (enriched flour Fulltext... Hierarchy... Expanded...A21D 2/00; working-up of proteins for foods Fulltext... Hierarchy... Expanded...A23J 3/00)

|  | A23L 1/31 |
· | Meat products; Meat meal (Fulltext... Hierarchy... Expanded...A23L 1/315 takes precedence; working-up of proteins for foodstuffs Fulltext... Hierarchy... Expanded...A23J 3/00)

|  | A23L 1/313 |
· · | Meat extracts [2]

|  | A23L 1/315 |
· | Poultry products

|  | A23L 1/32 |
· | Egg products

|  | A23L 1/325 |
· | Food-from-the-sea products; Fish products; Fish meal

|  | A23L 1/33 |
· · | Shell-fish

|  | A23L 1/333 |
· · | Molluscs [2]

|  | A23L 1/337 |
· · | Edible seaweed [2]

|  | A23L 1/34 |
· | Other food products

|  | A23L 1/36 |
· · | consisting mainly of nutmeats or seeds

|  | A23L 1/38 |
· · · | Peanut butter

|  | A23L 1/40 |
· · | Soup concentrates, e.g. powders, cakes

|  | A23L 1/42 |
( covered by Fulltext... Hierarchy... Expanded...A23J )

|  | A23L 1/44 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/313 )

|  | A23L 1/46 |
( transferred to Fulltext... Hierarchy... Expanded...A23L 1/202 )

|  | A23L 2/00 |
Non-alcoholic beverages; Dry compositions therefor; Their preparation (water impegnated with gases Fulltext... Hierarchy... Expanded...C02D; fermented juices Fulltext... Hierarchy... Expanded...C12G) [2]

|  | A23L 2/02 |
· | containing fruit or vegetable juices [2]

|  | A23L 2/04 |
· · | Extraction of juices (machines or apparatus for extracting juice Fulltext... Hierarchy... Expanded...A23N 1/00, Fulltext... Hierarchy... Expanded...A47J 19/00) [2]

|  | A23L 2/06 |
· · · | from citrus fruits [2]

|  | A23L 2/08 |
· · | Concentrating or drying of juices [2]

|  | A23L 2/10 |
· · · | by heating or contact with dry gases [2]

|  | A23L 2/12 |
· · · | by freezing [2]

|  | A23L 2/14 |
· · · · | and sublimation [2]

|  | A23L 2/16 |
· · | Preservation of juices [2]

|  | A23L 2/18 |
· · · | by adding preservatives [2]

|  | A23L 2/20 |
· · · | by heating [2]

|  | A23L 2/22 |
· · · | by direct application of electrical or wave energy [2]

|  | A23L 2/24 |
· · · · | Irradiation [2]

|  | A23L 2/26 |
· · | Adding ingredients, e.g. impregnation with gases (adding preservatives Fulltext... Hierarchy... Expanded...A23L 2/18) [2]

|  | A23L 2/28 |
· · · | Re-adding volatile aromatic ingredients [2]

|  | A23L 2/30 |
· · | Clarifying or fining of juices; Removing unwanted matter (purifying water Fulltext... Hierarchy... Expanded...C02B 1/00) [2]

|  | A23L 2/32 |
· · · | by removal of gases [2]

|  | A23L 2/34 |
· · · | by biological or biochemical, e.g. enzymatic, treatments [2]

|  | A23L 2/36 |
· · · | by ion-exchangers (purifying water by ion-exchange Fulltext... Hierarchy... Expanded...C02B 1/40) [2]

|  | A23L 2/38 |
· | Other non-alcoholic beverages or powders therefor (milk products Fulltext... Hierarchy... Expanded...A23C; coffee, tea or their substitutes Fulltext... Hierarchy... Expanded...A23F; alcoholic beverages Fulltext... Hierarchy... Expanded...C12G) [2]

|  | A23L 2/40 |
· | Effervescence-generating compositions [2]

|  | A23L 3/00 |
Preserving, e.g. pasteurising, sterilising, specially adapted for foodstuffs (preservation of flour or bread Fulltext... Hierarchy... Expanded...A21D; methods specially adapted for particular foodstuffs, see the appropriate group for the foodstuffs in Fulltext... Hierarchy... Expanded...A23; preserving foodstuffs in association with packaging Fulltext... Hierarchy... Expanded...B65B 55/00; preservation of alcoholic beverages Fulltext... Hierarchy... Expanded...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 materials

|  | 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