|  | A |
SECTION A — HUMAN NECESSITIES

FOODSTUFFS; TOBACCO

|  | A23 |
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

|  | A23 |
1. Note(s) Attention is drawn to the following places:
   Fulltext... Hierarchy... Expanded...C08B | Polysaccharides, derivatives thereof |
   Fulltext... Hierarchy... Expanded...C11 | Animal or vegetable oils, fats, fatty substances or waxes |
   Fulltext... Hierarchy... Expanded...C12 | Biochemistry, beer, spirits, wine, vinegar |
   Fulltext... Hierarchy... Expanded...C13 | Sugar industry. [4] |
Processes using enzymes or micro-organisms in order to: liberate, separate or purify a pre-existing compound or composition, or to treat textiles or clean solid surfaces of materials are further classified in subclass Fulltext... Hierarchy... Expanded...C12S. [5]

|  | A23L |
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES Fulltext... Hierarchy... Expanded...A21D OR Fulltext... Hierarchy... Expanded...Fulltext... Hierarchy... Expanded...A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, Fulltext... Hierarchy... Expanded...A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL (preservation of flour or dough for baking Fulltext... Hierarchy... Expanded...A21D) [4,8]

P:0 |  | A23L 1/00 |
Foods or foodstuffs; Their preparation or treatment (preservation thereof in general Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...A47J 37/00) [2]

|  | A23L 1/015 |
· | Removal of unwanted matter, e.g. deodorisation, detoxification (Fulltext... Hierarchy... Expanded...A23L 1/211 takes precedence) [4]

|  | A23L 1/025 |
· | Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking Fulltext... Hierarchy... Expanded...A23L 1/01; preserving Fulltext... Hierarchy... Expanded...A23L 3/00, Fulltext... Hierarchy... Expanded...A23B) [4]

|  | A23L 1/03 |
· | containing additives (Fulltext... Hierarchy... Expanded...A23L 1/05, Fulltext... Hierarchy... Expanded...A23L 1/30, Fulltext... Hierarchy... Expanded...A23L 1/308 take precedence) [4,5]

|  | A23L 1/035 |
· · | Emulsifiers (emulsifiers in general Fulltext... Hierarchy... Expanded...B01F 17/00) [4]

|  | A23L 1/05 |
· | containing gelling or thickening agents (Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...A23L 1/0522, Fulltext... Hierarchy... Expanded...A23L 1/0524 take precedence) [5]

|  | A23L 1/0528 |
· · · | from corms, tubers or roots, e.g. glucomannan (Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...A23L 1/076, Fulltext... Hierarchy... Expanded...A23L 1/236 take precedence) [4,5]

|  | A23L 1/10 |
· | containing cereal-derived products (treating or baking of doughs containing flour Fulltext... Hierarchy... Expanded...A21D) [2]

|  | A23L 1/105 |
· · | Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (Fulltext... Hierarchy... Expanded...A23L 1/16, Fulltext... Hierarchy... Expanded...A23L 1/185, Fulltext... Hierarchy... Expanded...A23L 1/238 take precedence) [4]

|  | A23L 1/16 |
· · | Types of pasta, e.g. macaroni, noodles (machines for making Fulltext... Hierarchy... Expanded...A21C; devices for drying Fulltext... Hierarchy... Expanded...F26B) [2]

|  | A23L 1/162 |
· · · | Par-boiled or instant pasta [4]

|  | 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 1/186 |
· · | 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 Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...A23K) [2]

|  | A23L 1/201 |
· · | Rapid cooking pulse [4]

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

|  | A23L 1/211 |
· · | Removing bitter or other undesirable substances [4]

|  | 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 1/2165 |
· · · · | 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 Fulltext... Hierarchy... Expanded...A23F 3/40, Fulltext... Hierarchy... Expanded...A23F 5/46) [2]

|  | A23L 1/222 |
· · · | from fruit, e.g. essential oils (essential oils in general 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 [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 (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 1/29 |
· | Modifying nutritive qualities of foods; Dietetic products (Fulltext... Hierarchy... Expanded...A23L 1/09 takes precedence; dietetic salt substitutes Fulltext... Hierarchy... Expanded...A23L 1/22; enriched flour Fulltext... Hierarchy... Expanded...A21D 2/00; milk preparations Fulltext... Hierarchy... Expanded...A23C 9/00) [4,5]

|  | A23L 1/30 |
· · | containing additives (Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...A23L 1/05 takes precedence) [4,5]

|  | A23L 1/31 |
· | Meat products; Meat meal (working-up proteins for foodstuffs Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...A23L 1/238, Fulltext... Hierarchy... Expanded...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]

P:10 |  | A23L 2/00 |
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates Fulltext... Hierarchy... Expanded...A23L 1/40; preparation of non-alcoholic beverages by removal of alcohol Fulltext... Hierarchy... Expanded...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 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 2/38 |
· | Other non-alcoholic beverages (milk products Fulltext... Hierarchy... Expanded...A23C; coffee, tea or their substitutes Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...A23L 2/44) [6]

|  | A23L 2/54 |
· · | Mixing with gases [6]

|  | A23L 2/56 |
· · | Flavouring or bittering agents (sweeteners Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...C02F, e.g. by ion-exchange Fulltext... Hierarchy... Expanded...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]

P:20 |  | 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 Fulltext... Hierarchy... Expanded...A21D; processes specially adapted for particular foods or foodstuffs, see the relevant groups for the foods or foodstuffs in Fulltext... Hierarchy... Expanded...A23; preserving foods or foodstuffs in association with packaging Fulltext... Hierarchy... Expanded...B65B 55/00; preservation of alcoholic beverages Fulltext... Hierarchy... Expanded...C12H)

|  | A23L 3/005 |
· | by heating using irradiation or electric treatment (drying or kilning Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...Fulltext... Hierarchy... Expanded...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]