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 A23B TO A23J; THEIR PREPARATION, e.g. COOKING; PRESERVATION OF FOODS OR FOODSTUFFS IN GENERAL
 A23L 1/00
Foods; Their preparation, e.g. cooking  [2]
 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 A47J 37/00)  [2]
 A23L 1/04
·  containing jelling agents, e.g. pectin, alginates (A23L 1/06 takes precedence)  [2]
 A23L 1/06
·  Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions  [2]
 A23L 1/08
·  Honey (apiculture A01K 47/00-A01K 59/00); Honey substitutes  [2]
 A23L 1/09
·  Carbohydrate syrups, e.g. sucrose, fructose (A23L 1/08 takes precedence; invert sugar C13K)  [2]
 A23L 1/10
·  containing cereal-derived products (treating or baking of doughs containing flour A21D)  [2]
 A23L 1/16
·  ·  Types of pasta, e.g. macaroni, noodles (machines for making A21C; devices for drying F26B)  [2]
 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; Pudding powders  [2]
 A23L 1/19
·  Cream substitutes (milk substitutes, coffee whitener compositions 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 A23K)  [2]
 A23L 1/202
·  ·  Malt products (A23L 1/22 takes precedence; malt products of cereals 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 1/212
·  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 1/216
·  ·  ·  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  [2]
 A23L 1/221
·  ·  Natural spices, flavouring agents, or condiments; Extracts thereof (natural coffee or tea flavour A23F 3/40, A23F 5/46)  [2]
 A23L 1/222
·  ·  ·  from fruit, e.g. essential oils (essential oils per se 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  [2]
 A23L 1/27
·  Colouring or decolouring of foods  [2]
 A23L 1/272
·  ·  Preserving or modifying natural colour by use of additives, e.g. optical brighteners (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 A21D 2/00)  [2]
 A23L 1/28
·  Edible extracts or preparations of fungi (for medicinal purposes A61K)
 A23L 1/30
·  containing additives for modifying nutritive qualities, e.g. vitamins or minerals (enriched flour A21D 2/00; working-up of proteins for foods A23J 3/00)  [2]
 A23L 1/31
·  Meat products; Meat meal (A23L 1/315 takes precedence; working-up of proteins for foodstuffs A23J 3/00)  [2]
 A23L 1/313
·  ·  Meat extracts  [2]
 A23L 1/315
·  Poultry products  [2]
 A23L 1/32
·  Egg products  [2]
 A23L 1/325
·  Food-from-the-sea products; Fish products; Fish meal  [2]
 A23L 1/33
·  ·  Shell-fish  [2]
 A23L 1/333
·  ·  Molluscs  [2]
 A23L 1/337
·  ·  Edible seaweed  [2]
 A23L 1/34
·  Other food products  [2]
 A23L 1/36
·  ·  consisting mainly of nutmeats or seeds  [2]
 A23L 1/38
·  ·  ·  Peanut butter
 A23L 1/40
·  ·  Soup concentrates, e.g. powders, cakes
 A23L 2/00
Non-alcoholic beverages; Dry compositions therefor; Their preparation (fermented juices C12G)  [2]
 A23L 2/02
·  containing fruit or vegetable juices  [2]
 A23L 2/04
·  ·  Extraction of juices (machines or apparatus for extracting juice A23N 1/00, 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 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 C02F)  [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 C02F 1/42)  [2]
 A23L 2/38
·  Other non-alcoholic beverages or powders therefor (milk products A23C; coffee, tea or their substitutes A23F; alcoholic beverages 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 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 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