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]
 A23L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B TO A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL  [4]
 A23L 1/00
Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)  [4]
 A23L 1/01
·  General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups; apparatus for baking, roasting, grilling or frying A47J 37/00)  [2]
 A23L 1/015
·  Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence)  [4]
 A23L 1/025
·  Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B)  [4]
 A23L 1/03
·  containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence)  [4,5]
 A23L 1/035
·  ·  Emulsifiers (emulsifiers in general B01F 17/00)  [4]
 A23L 1/05
·  containing gelling or thickening agents (A23L 1/06 takes precedence)  [5]
 A23L 1/052
·  ·  of vegetable origin  [5]
 A23L 1/0522
·  ·  ·  Starch; Modified starch; Starch derivatives, e.g. esters, ethers  [5]
 A23L 1/0524
·  ·  ·  Pectin; Derivatives thereof  [5]
 A23L 1/0526
·  ·  ·  from seeds, e.g. locust bean gum, guar gum (A23L 1/0522, A23L 1/0524 take precedence)  [5]
 A23L 1/0528
·  ·  ·  from corms, tubers or roots, e.g. glucomannan (A23L 1/0522 takes precedence)  [5]
 A23L 1/053
·  ·  ·  Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth  [5]
 A23L 1/0532
·  ·  ·  from seaweeds, e.g. alginates, agar, carrageenan  [5]
 A23L 1/0534
·  ·  ·  Cellulose; Derivatives thereof, e.g. ethers  [5]
 A23L 1/054
·  ·  of microbial origin, e.g. xanthan, dextran  [5]
 A23L 1/056
·  ·  of animal origin, e.g. chitin  [5]
 A23L 1/0562
·  ·  ·  Proteins, e.g. gelatin, collagen  [5]
 A23L 1/058
·  ·  Synthetic resins, e.g. polyvinylpyrrolidone  [5]
 A23L 1/059
·  ·  Inorganic additives, e.g. silica  [5]
 A23L 1/06
·  Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products  [4]
 A23L 1/064
·  ·  derived from fruit or vegetable solids  [4]
 A23L 1/068
·  ·  derived from fruit or vegetable juices  [4]
 A23L 1/072
·  ·  Simulated fruit products  [4]
 A23L 1/076
·  Products from apiculture, e.g. royal jelly or pollen (apiculture A01K 47/00-A01K 59/00); Substitutes therefor  [4]
 A23L 1/08
·  ·  Honey; Honey substitutes  [2]
 A23L 1/09
·  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/076, A23L 1/236 take precedence)  [4,5]
 A23L 1/10
·  containing cereal-derived products (treating or baking of doughs containing flour A21D)  [2]
 A23L 1/105
·  ·  Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (A23L 1/16, A23L 1/185, A23L 1/238 take precedence)  [4]
 A23L 1/16
·  ·  Types of pasta, e.g. macaroni, noodles (machines for making A21C; devices for drying F26B)  [2]
 A23L 1/162
·  ·  ·  Par-boiled or instant pasta  [4]
 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 1/186
·  ·  Fermentation of cereal malt, or of cereal by malting  [4]
 A23L 1/187
·  Puddings; Dry powder puddings  [2]
 A23L 1/19
·  Cream substitutes (milk substitutes, coffee whitener compositions A23C 11/00)  [2]
 A23L 1/20
·  Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates (animal foods A23K)  [2]
 A23L 1/201
·  ·  Rapid cooking pulse  [4]
 A23L 1/202
·  ·  Malt products; Fermented malt products (A23L 1/22 takes precedence; malt products of cereals A23L 1/185)  [2]
 A23L 1/211
·  ·  Removing bitter or other undesirable substances  [4]
 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 1/2165
·  ·  ·  ·  Unshaped dry products, e.g. powders, flakes, granules or agglomerates  [4]
 A23L 1/217
·  ·  ·  ·  Roasted or fried products, e.g. snacks or chips  [4]
 A23L 1/218
·  ·  by pickling, e.g. sauerkraut, pickles  [2]
 A23L 1/22
·  Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes  [2,5]
 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 in general 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
·  ·  Retaining 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 1/29
·  Modifying nutritive qualities of foods; Dietetic products (A23L 1/09 takes precedence; dietetic salt substitutes A23L 1/22; enriched flour A21D 2/00; milk preparations A23C 9/00)  [4,5]
 A23L 1/30
·  ·  containing additives (A23L 1/308 takes precedence)  [2]
 A23L 1/302
·  ·  ·  Vitamins  [4]
 A23L 1/303
·  ·  ·  ·  Vitamins A or D  [4]
 A23L 1/304
·  ·  ·  Inorganic salts, minerals, trace elements  [4]
 A23L 1/305
·  ·  ·  Amino acids, peptides or proteins (working-up proteins for foodstuffs A23J 3/00)  [4]
 A23L 1/307
·  ·  Reducing nutritive value; Dietetic products with reduced nutritive value  [4]
 A23L 1/308
·  ·  ·  Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence)  [4,5]
 A23L 1/31
·  Meat products; Meat meal (working-up proteins for foodstuffs A23J 3/00)  [4]
 A23L 1/311
·  ·  Meat meal or powder; Granules, agglomerates or flakes  [4]
 A23L 1/312
·  ·  from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L 1/317)  [4]
 A23L 1/313
·  ·  Meat extracts  [2]
 A23L 1/314
·  ·  containing additives  [4]
 A23L 1/315
·  ·  Poultry products, e.g. poultry sausages  [2]
 A23L 1/317
·  ·  Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products  [4]
 A23L 1/318
·  ·  Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions  [4]
 A23L 1/32
·  Egg products  [2]
 A23L 1/322
·  ·  Egg rolls  [4]
 A23L 1/325
·  Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes  [4]
 A23L 1/326
·  ·  Fish meal or powder; Granules, agglomerates or flakes  [4]
 A23L 1/327
·  ·  Fish extracts  [4]
 A23L 1/328
·  ·  Fish eggs, e.g. caviar; Fish-egg substitutes  [4]
 A23L 1/33
·  ·  Shell-fish  [2]
 A23L 1/333
·  ·  Molluscs  [2]
 A23L 1/337
·  ·  Edible seaweed  [2]
 A23L 1/36
·  Food consisting mainly of nut meats or seeds  [2]
 A23L 1/38
·  ·  Peanut butter
 A23L 1/39
·  Soups; Sauces (A23L 1/238, A23L 1/24 take precedence)  [4]
 A23L 1/40
·  ·  Soup concentrates, e.g. powders, cakes
 A23L 1/48
·  Food compositions or treatment thereof not covered by the preceding subgroups  [4]
 A23L 2/00
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L 1/40; preparation of non-alcoholic beverages by removal of alcohol C12H 3/00)  [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 2/38
·  Other non-alcoholic beverages (milk products A23C; coffee, tea or their substitutes A23F)  [2,6]
 A23L 2/385
·  Concentrates of non-alcoholic beverages  [6]
 A23L 2/39
·  ·  Dry compositions  [6]
 A23L 2/395
·  ·  ·  in a particular shape or form  [6]
 A23L 2/40
·  Effervescence-generating compositions  [2]
 A23L 2/42
·  Preservation of non-alcoholic beverages  [6]
 A23L 2/44
·  ·  by adding preservatives  [6]
 A23L 2/46
·  ·  by heating  [6]
 A23L 2/48
·  ·  ·  by irradiation or electric treatment  [6]
 A23L 2/50
·  ·  by irradiation or electric treatment without heating  [6]
 A23L 2/52
·  Adding ingredients (adding preservatives A23L 2/44)  [6]
 A23L 2/54
·  ·  Mixing with gases  [6]
 A23L 2/56
·  ·  Flavouring or bittering agents (sweeteners A23L 2/60)  [6]
 A23L 2/58
·  ·  Colouring agents  [6]
 A23L 2/60
·  ·  Sweeteners  [6]
 A23L 2/62
·  ·  Clouding agents; Agents to improve the cloud-stability  [6]
 A23L 2/64
·  ·  Re-adding volatile aromatic ingredients  [6]
 A23L 2/66
·  ·  Proteins  [6]
 A23L 2/68
·  ·  Acidifying substances  [6]
 A23L 2/70
·  Clarifying or fining of non-alcoholic beverages; Removing unwanted matter (purifying water C02F, e.g. by ion-exchange C02F 1/42)  [6]
 A23L 2/72
·  ·  by filtration  [6]
 A23L 2/74
·  ·  ·  using membranes, e.g. osmosis, ultrafiltration  [6]
 A23L 2/76
·  ·  by removal of gases  [6]
 A23L 2/78
·  ·  by ion-exchange  [6]
 A23L 2/80
·  ·  by adsorption  [6]
 A23L 2/82
·  ·  by flocculation  [6]
 A23L 2/84
·  ·  using micro-organisms or biological material, e.g. enzymes  [6]
 A23L 3/00
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preservation of flour or bread A21D; processes specially adapted for particular foods or foodstuffs, see the relevant groups for the foods or foodstuffs in A23; preserving foods or foodstuffs in association with packaging B65B 55/00; preservation of alcoholic beverages C12H)
 A23L 3/005
·  by heating using irradiation or electric treatment (drying or kilning A23L 3/40)  [5]
 A23L 3/01
·  ·  using micro-waves or dielectric heating  [5]
 A23L 3/015
·  by treatment with pressure variation, shock, acceleration or shear stress  [5]
 A23L 3/02
·  by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L 3/005 takes precedence)  [5]
 A23L 3/04
·  ·  with packages on endless chain or band conveyers
 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 3/005 takes precedence)  [5]
 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 3/005 takes precedence)  [5]
 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 without heating effect
 A23L 3/34
·  by treatment with chemicals
 A23L 3/3409
·  ·  in the form of gases, e.g. fumigation; Compositions or apparatus therefor  [5]
 A23L 3/3418
·  ·  ·  in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O  [5]
 A23L 3/3427
·  ·  ·  ·  in which an absorbent is placed or used (packages for foodstuffs with provision for absorbing fluids B65D 81/26)  [5]
 A23L 3/3436
·  ·  ·  ·  ·  Oxygen absorbent  [5]
 A23L 3/3445
·  ·  ·  in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O  [5]
 A23L 3/3454
·  ·  in the form of liquids or solids  [5]
 A23L 3/3463
·  ·  ·  Organic compounds; Micro-organisms; Enzymes  [5]
 A23L 3/3472 - 
A23L 3/3562

Note(s)

In groups A23L 3/3472-A23L 3/3562, in the absence of an indication to the contrary, classification is made in the last appropriate place.  [5]

 A23L 3/3472
·  ·  ·  ·  Compounds of undetermined constitution obtained from animals or plants  [5]
 A23L 3/3481
·  ·  ·  ·  Organic compounds containing oxygen  [5]
 A23L 3/349
·  ·  ·  ·  ·  with singly-bound oxygen  [5]
 A23L 3/3499
·  ·  ·  ·  ·  with doubly-bound oxygen  [5]
 A23L 3/3508
·  ·  ·  ·  ·  containing carboxyl groups  [5]
 A23L 3/3517
·  ·  ·  ·  ·  ·  Carboxylic acid esters  [5]
 A23L 3/3526
·  ·  ·  ·  Organic compounds containing nitrogen  [5]
 A23L 3/3535
·  ·  ·  ·  Organic compounds containing sulfur  [5]
 A23L 3/3544
·  ·  ·  ·  Organic compounds containing hetero rings  [5]
 A23L 3/3553
·  ·  ·  ·  Organic compounds containing phosphorus  [5]
 A23L 3/3562
·  ·  ·  ·  Sugars; Derivatives thereof  [5]
 A23L 3/3571
·  ·  ·  ·  Micro-organisms; Enzymes  [5]
 A23L 3/358
·  ·  ·  Inorganic compounds  [5]
 A23L 3/3589
·  ·  ·  Apparatus for preserving using liquids  [5]
 A23L 3/3598
·  ·  ·  Apparatus for preserving using solids  [5]
 A23L 3/36
·  Freezing; Subsequent thawing; Cooling  [5]
 A23L 3/365
·  ·  Thawing subsequent to freezing  [5]
 A23L 3/37
·  ·  with addition of chemicals  [5]
 A23L 3/375
·  ·  ·  with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature  [5]
 A23L 3/40
·  by drying or kilning; Subsequent reconstitution  [4,5]
 A23L 3/42
·  ·  with addition of chemicals before or during drying  [5]
 A23L 3/44
·  ·  Freeze-drying  [5]
 A23L 3/46
·  ·  Spray-drying  [5]
 A23L 3/48
·  ·  Thin layer-, drum- or roller-drying  [5]
 A23L 3/50
·  ·  Fluidised-bed drying  [5]
 A23L 3/52
·  ·  Foam-drying  [5]
 A23L 3/54
·  ·  using irradiation or electric treatment, e.g. ultrasonic waves  [5]