A | HUMAN NECESSITIES | |||
FOODSTUFFS; TOBACCO | ||||
A23 | FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES | |||
A23L | FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-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 (preservation of flour or dough for baking A21D) [2006.01] | |||
A23L 2/00 | Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L 23/10; preparation of non-alcoholic beverages by removal of alcohol C12H 3/00) [2006.01] | |||
A23L 2/02 | • containing fruit or vegetable juices [2006.01] | |||
A23L 2/04 | • • Extraction of juices (machines or apparatus for extracting juice A23N 1/00, A47J 19/00) [2006.01] | |||
A23L 2/06 | • • • from citrus fruits [2006.01] | |||
A23L 2/08 | • • Concentrating or drying of juices [2006.01] | |||
A23L 2/10 | • • • by heating or contact with dry gases [2006.01] | |||
A23L 2/12 | • • • by freezing [2006.01] | |||
A23L 2/14 | • • • • and sublimation [2006.01] | |||
A23L 2/38 | • Other non-alcoholic beverages [2006.01] | |||
A23L 2/385 | • Concentrates of non-alcoholic beverages [2006.01] | |||
A23L 2/39 | • • Dry compositions [2006.01] | |||
A23L 2/395 | • • • in a particular shape or form [2006.01] | |||
A23L 2/40 | • Effervescence-generating compositions [2006.01] | |||
A23L 2/42 | • Preservation of non-alcoholic beverages [2006.01] | |||
A23L 2/44 | • • by adding preservatives [2006.01] | |||
A23L 2/46 | • • by heating [2006.01] | |||
A23L 2/48 | • • • | |||
A23L 2/50 | • • | |||
A23L 2/52 | • | |||
A23L 2/54 | • • Mixing with gases [2006.01] | |||
A23L 2/56 | • • | |||
A23L 2/58 | • • Colouring agents [2006.01] | |||
A23L 2/60 | • • Sweeteners [2006.01] | |||
A23L 2/62 | • • Clouding agents; Agents to improve the cloud-stability [2006.01] | |||
A23L 2/64 | • • Re-adding volatile aromatic ingredients [2006.01] | |||
A23L 2/66 | • • Proteins [2006.01] | |||
A23L 2/68 | • • Acidifying substances [2006.01] | |||
A23L 2/70 | • Clarifying or fining of non-alcoholic beverages; Removing unwanted matter [2006.01] | |||
A23L 2/72 | • • by filtration [2006.01] | |||
A23L 2/74 | • • • using membranes, e.g. osmosis, ultrafiltration [2006.01] | |||
A23L 2/76 | • • by removal of gases [2006.01] | |||
A23L 2/78 | • • by ion-exchange [2006.01] | |||
A23L 2/80 | • • by adsorption [2006.01] | |||
A23L 2/82 | • • by flocculation [2006.01] | |||
A23L 2/84 | • • | |||
A23L 3/00 | Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B 55/00) [2006.01] | |||
A23L 3/005 | • | |||
A23L 3/01 | • • using microwaves or dielectric heating [2006.01] | |||
A23L 3/015 | • | |||
A23L 3/02 | • by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L 3/005 takes precedence) [2006.01] | |||
A23L 3/04 | • • with packages on endless chain or band conveyors [2006.01] | |||
A23L 3/06 | • • with packages transported along a helical path [2006.01] | |||
A23L 3/08 | • • with packages on a revolving platform [2006.01] | |||
A23L 3/10 | • by heating materials in packages which are not progressively transported through the apparatus (A23L 3/005 takes precedence) [2006.01] | |||
A23L 3/12 | • • with packages in intercommunicating chambers through which the heating medium is circulated [2006.01] | |||
A23L 3/14 | • • with packages moving on the spot [2006.01] | |||
A23L 3/16 | • | |||
A23L 3/18 | • • | |||
A23L 3/20 | • • • with transport along plates [2006.01] | |||
A23L 3/22 | • • • with transport through tubes [2006.01] | |||
A23L 3/24 | • • | |||
A23L 3/26 | • by irradiation without heating [2006.01] | |||
A23L 3/28 | • • with ultra-violet light [2006.01] | |||
A23L 3/30 | • • | |||
A23L 3/32 | • | |||
A23L 3/34 | • | |||
A23L 3/3409 | • • | |||
A23L 3/3418 | • • • in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O [2006.01] | |||
A23L 3/3427 | • • • • in which an absorbent is placed or used (packages for foodstuffs with provision for absorbing fluids B65D 81/26) [2006.01] | |||
A23L 3/3436 | • • • • • Oxygen absorbent [2006.01] | |||
A23L 3/3445 | • • • in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O [2006.01] | |||
A23L 3/3454 | • • in the form of liquids or solids [2006.01] | |||
A23L 3/3463 | • • • Organic compounds; Microorganisms; Enzymes [2006.01] | |||
• • • Note(s) [5]
| ||||
A23L 3/3472 | • • • • Compounds of undetermined constitution obtained from animals or plants [2006.01] | |||
A23L 3/3481 | • • • • Organic compounds containing oxygen [2006.01] | |||
A23L 3/349 | • • • • • with singly-bound oxygen [2006.01] | |||
A23L 3/3499 | • • • • • with doubly-bound oxygen [2006.01] | |||
A23L 3/3508 | • • • • • containing carboxyl groups [2006.01] | |||
A23L 3/3517 | • • • • • • Carboxylic acid esters [2006.01] | |||
A23L 3/3526 | • • • • Organic compounds containing nitrogen [2006.01] | |||
A23L 3/3535 | • • • • Organic compounds containing sulfur [2006.01] | |||
A23L 3/3544 | • • • • Organic compounds containing hetero rings [2006.01] | |||
A23L 3/3553 | • • • • Organic compounds containing phosphorus [2006.01] | |||
A23L 3/3562 | • • • • Sugars; Derivatives thereof [2006.01] | |||
A23L 3/3571 | • • • • Microorganisms; Enzymes [2006.01] | |||
A23L 3/358 | • • • Inorganic compounds [2006.01] | |||
A23L 3/3589 | • • • | |||
A23L 3/3598 | • • • | |||
A23L 3/36 | • Freezing; Subsequent thawing; Cooling [2006.01] | |||
A23L 3/365 | • • Thawing subsequent to freezing [2006.01] | |||
A23L 3/37 | • • with addition of chemicals [2006.01] | |||
A23L 3/375 | • • • | |||
A23L 3/40 | • by drying or kilning; Subsequent reconstitution [2006.01] | |||
A23L 3/42 | • • with addition of chemicals before or during drying [2006.01] | |||
A23L 3/44 | • • Freeze-drying [2006.01] | |||
A23L 3/46 | • • Spray-drying [2006.01] | |||
A23L 3/48 | • • Thin layer-, drum- or roller-drying [2006.01] | |||
A23L 3/50 | • • Fluidised-bed drying [2006.01] | |||
A23L 3/52 | • • Foam-drying [2006.01] | |||
A23L 3/54 | • • | |||
A23L 5/00 | Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor (preservation thereof in general A23L 3/00) [2016.01] | |||
A23L 5/10 | • General methods of cooking foods, e.g. by roasting or frying [2016.01] | |||
A23L 5/20 | • Removal of unwanted matter, e.g. deodorisation or detoxification (removing undesirable, e.g. bitter, substances from pulses or legumes A23L 11/30) [2016.01] | |||
A23L 5/30 | • | |||
A23L 5/40 | • Colouring or decolouring of foods [2016.01] | |||
A23L 5/41 | • • Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 5/42 takes precedence) [2016.01] | |||
A23L 5/42 | • • Addition of dyes or pigments, e.g. in combination with optical brighteners [2016.01] | |||
A23L 5/43 | • • • using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives [2016.01] | |||
A23L 5/44 | • • • • using carotenoids or xanthophylls [2016.01] | |||
A23L 5/46 | • • • using dyes or pigments of microbial or algal origin [2016.01] | |||
A23L 5/47 | • • • | |||
A23L 5/48 | • • • • Compounds of unspecified constitution characterised by the chemical process for their preparation [2016.01] | |||
A23L 5/49 | • • Removing colour by chemical reaction, e.g. bleaching [2016.01] | |||
A23L 7/00 | Cereal-derived products; Malt products (malt products of pulses A23L 11/20); Preparation or treatment thereof (preparation of malt for brewing C12C) [2016.01] | |||
A23L 7/10 | • Cereal-derived products [2016.01] | |||
A23L 7/104 | • • Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms (A23L 7/109, A23L 7/20 take precedence; soya sauce A23L 27/50) [2016.01] | |||
A23L 7/109 | • • Types of pasta, e.g. macaroni or noodles [2016.01] | |||
A23L 7/113 | • • • Parboiled or instant pasta [2016.01] | |||
A23L 7/117 | • • Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (A23L 7/143, A23L 7/152 take precedence) [2016.01] | |||
A23L 7/122 | • • • Coated, filled, multilayered or hollow ready-to-eat cereals [2016.01] | |||
A23L 7/126 | • • • Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars [2016.01] | |||
A23L 7/13 | • • • Snacks or the like obtained by oil frying of a formed cereal dough [2016.01] | |||
A23L 7/135 | • • • Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals [2016.01] | |||
A23L 7/139 | • • • • made from wholegrain or grain pieces without preparation of meal or dough [2016.01] | |||
A23L 7/143 | • • Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products [2016.01] | |||
A23L 7/148 | • • • made from wholegrain or grain pieces without preparation of meal or dough [2016.01] | |||
A23L 7/152 | • • Cereal germ products [2016.01] | |||
A23L 7/157 | • • Farinaceous granules for dressing meat, fish or the like [2016.01] | |||
A23L 7/161 | • • Puffed cereals, e.g. popcorn or puffed rice [2016.01] | |||
A23L 7/165 | • • • Preparation of puffed cereals involving preparation of meal or dough as an intermediate step [2016.01] | |||
A23L 7/17 | • • • • by extrusion [2016.01] | |||
A23L 7/174 | • • • Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough [2016.01] | |||
A23L 7/178 | • • • • by pressure release with or without heating [2016.01] | |||
A23L 7/183 | • • • • by heating without using a pressure release device [2016.01] | |||
A23L 7/187 | • • • • • Discontinuously-working apparatus [2016.01] | |||
A23L 7/191 | • • • After-treatment of puffed cereals, e.g. coating or salting [2016.01] | |||
A23L 7/196 | • • Products in which the original granular shape is maintained, e.g. parboiled rice [2016.01] | |||
A23L 7/20 | • Malt products (malt products of pulses A23L 11/20; preparation of malt for brewing C12C) [2016.01] | |||
A23L 7/25 | • • Fermentation of cereal malt or of cereal by malting [2016.01] | |||
A23L 9/00 | Puddings; Cream substitutes; Preparation or treatment thereof [2016.01] | |||
A23L 9/10 | • Puddings; Dry powder puddings [2016.01] | |||
A23L 9/20 | • Cream substitutes [2016.01] | |||
A23L 11/00 | Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates [2016.01] | |||
A23L 11/10 | • Rapid cooking pulses [2016.01] | |||
A23L 11/20 | • Malt products; Fermented malt products (flavouring agents or condiments A23L 27/00; malt products of cereals A23L 7/20) [2016.01] | |||
A23L 11/30 | • Removing undesirable substances, e.g. bitter substances [2016.01] | |||
A23L 13/00 | Meat products; Meat meal; Preparation or treatment thereof [2016.01] | |||
A23L 13/10 | • Meat meal or powder; Granules, agglomerates or flakes [2016.01] | |||
A23L 13/20 | • from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L 13/60) [2016.01] | |||
A23L 13/30 | • Meat extracts [2016.01] | |||
A23L 13/40 | • containing additives [2016.01] | |||
A23L 13/50 | • Poultry products, e.g. poultry sausages [2016.01] | |||
A23L 13/60 | • Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product [2016.01] | |||
A23L 13/70 | • Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions [2016.01] | |||
A23L 15/00 | Egg products; Preparation or treatment thereof [2016.01] | |||
A23L 15/10 | • Egg rolls [2016.01] | |||
A23L 17/00 | Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof [2016.01] | |||
A23L 17/10 | • Fish meal or powder; Granules, agglomerates or flakes [2016.01] | |||
A23L 17/20 | • Fish extracts [2016.01] | |||
A23L 17/30 | • Fish eggs, e.g. caviar; Fish-egg substitutes [2016.01] | |||
A23L 17/40 | • Shell-fish [2016.01] | |||
A23L 17/50 | • Molluscs [2016.01] | |||
A23L 17/60 | • Edible seaweed [2016.01] | |||
A23L 19/00 | Products from fruits or vegetables; Preparation or treatment thereof (of pulses A23L 11/00; marmalades, jams, jellies or the like A23L 21/10; treating harvested fruit or vegetables in bulk A23N) [2016.01] | |||
A23L 19/10 | • of tuberous or like starch containing root crops [2016.01] | |||
A23L 19/12 | • • of potatoes [2016.01] | |||
A23L 19/15 | • • • Unshaped dry products, e.g. powders, flakes, granules or agglomerates [2016.01] | |||
A23L 19/18 | • • • Roasted or fried products, e.g. snacks or chips [2016.01] | |||
A23L 19/20 | • by pickling, e.g. sauerkraut or pickles [2016.01] | |||
A23L 21/00 | Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof [2016.01] | |||
A23L 21/10 | • Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [2016.01] | |||
A23L 21/12 | • • derived from fruit or vegetable solids [2016.01] | |||
A23L 21/15 | • • derived from fruit or vegetable juices [2016.01] | |||
A23L 21/18 | • • Simulated fruit products [2016.01] | |||
A23L 21/20 | • Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor [2016.01] | |||
A23L 21/25 | • • Honey; Honey substitutes [2016.01] | |||
A23L 23/00 | ||||
A23L 23/10 | • Soup concentrates, e.g. powders or cakes [2016.01] | |||
A23L 25/00 | ||||
A23L 25/10 | • Peanut butter [2016.01] | |||
A23L 27/00 | Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof [2016.01] | |||
A23L 27/10 | • Natural spices, flavouring agents or condiments; Extracts thereof [2016.01] | |||
A23L 27/12 | • • from fruit, e.g. essential oils [2016.01] | |||
A23L 27/14 | • • Dried spices [2016.01] | |||
A23L 27/16 | • • • Onions [2016.01] | |||
A23L 27/18 | • • Mustard [2016.01] | |||
A23L 27/20 | • Synthetic spices, flavouring agents or condiments [2016.01] | |||
A23L 27/21 | • • containing amino acids [2016.01] | |||
A23L 27/22 | • • • containing glutamic acids [2016.01] | |||
A23L 27/23 | • • containing nucleotides [2016.01] | |||
A23L 27/24 | • • prepared by fermentation [2016.01] | |||
A23L 27/26 | • • Meat flavours [2016.01] | |||
A23L 27/27 | • • Smoke flavours [2016.01] | |||
A23L 27/28 | • • Coffee or cocoa flavours [2016.01] | |||
A23L 27/29 | • • Fruit flavours [2016.01] | |||
A23L 27/30 | • Artificial sweetening agents [2016.01] | |||
A23L 27/40 | • Table salts; Dietetic salt substitutes [2016.01] | |||
A23L 27/50 | • Soya sauce [2016.01] | |||
A23L 27/60 | • Salad dressings; Mayonnaise; Ketchup [2016.01] | |||
A23L 29/00 | Foods or foodstuffs containing additives (containing additives for modifying the nutritive qualities A23L 33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L 33/21); Preparation or treatment thereof [2016.01] | |||
A23L 29/10 | • containing emulsifiers [2016.01] | |||
A23L 29/20 | • containing gelling or thickening agents (marmalades, jams, jellies or other similar fruit or vegetable compositions A23L 21/10) [2016.01] | |||
A23L 29/206 | • • of vegetable origin [2016.01] | |||
A23L 29/212 | • • • Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L 29/30) [2016.01] | |||
A23L 29/219 | • • • • Chemically modified starch; Reaction or complexation products of starch with other chemicals [2016.01] | |||
A23L 29/225 | • • • • Farinaceous thickening agents other than isolated starch or derivatives [2016.01] | |||
A23L 29/231 | • • • Pectin; Derivatives thereof [2016.01] | |||
A23L 29/238 | • • • from seeds, e.g. locust bean gum or guar gum (A23L 29/212, A23L 29/231 take precedence) [2016.01] | |||
A23L 29/244 | • • • from corms, tubers or roots, e.g. glucomannan (A23L 29/212 takes precedence) [2016.01] | |||
A23L 29/25 | • • • Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth [2016.01] | |||
A23L 29/256 | • • • from seaweeds, e.g. alginates, agar or carrageenan [2016.01] | |||
A23L 29/262 | • • • Cellulose; Derivatives thereof, e.g. ethers [2016.01] | |||
A23L 29/269 | • • of microbial origin, e.g. xanthan or dextran [2016.01] | |||
A23L 29/275 | • • of animal origin, e.g. chitin [2016.01] | |||
A23L 29/281 | • • • Proteins, e.g. gelatin or collagen [2016.01] | |||
A23L 29/288 | • • Synthetic resins, e.g. polyvinylpyrrolidone [2016.01] | |||
A23L 29/294 | • • Inorganic additives, e.g. silica [2016.01] | |||
A23L 29/30 | • containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 21/20 takes precedence; artificial sweetening agents A23L 27/30) [2016.01] | |||
A23L 31/00 | Edible extracts or preparations of fungi; Preparation or treatment thereof [2016.01] | |||
A23L 31/10 | • Yeasts or derivatives thereof [2016.01] | |||
A23L 31/15 | • • Extracts [2016.01] | |||
A23L 33/00 | Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof [2016.01] | |||
A23L 33/10 | • using additives (A23L 33/21 takes precedence) [2016.01] | |||
A23L 33/105 | • • Plant extracts, their artificial duplicates or their derivatives [2016.01] | |||
A23L 33/11 | • • • Plant sterols or derivatives thereof, e.g. phytosterols [2016.01] | |||
A23L 33/115 | • • Fatty acids or derivatives thereof; Fats or oils [2016.01] | |||
A23L 33/12 | • • • Fatty acids or derivatives thereof [2016.01] | |||
A23L 33/125 | • • containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L 33/21) [2016.01] | |||
A23L 33/13 | • • Nucleic acids or derivatives thereof (A23L 33/145 takes precedence) [2016.01] | |||
A23L 33/135 | • • Bacteria or derivatives thereof, e.g. probiotics [2016.01] | |||
A23L 33/14 | • • Yeasts or derivatives thereof [2016.01] | |||
A23L 33/145 | • • • Extracts [2016.01] | |||
A23L 33/15 | • • Vitamins [2016.01] | |||
A23L 33/155 | • • • Vitamins A or D [2016.01] | |||
A23L 33/16 | • • Inorganic salts, minerals or trace elements [2016.01] | |||
A23L 33/165 | • • • Complexes or chelates [2016.01] | |||
A23L 33/17 | • • Amino acids, peptides or proteins [2016.01] | |||
A23L 33/175 | • • • Amino acids [2016.01] | |||
A23L 33/18 | • • • Peptides; Protein hydrolysates [2016.01] | |||
A23L 33/185 | • • • Vegetable proteins [2016.01] | |||
A23L 33/19 | • • • Dairy proteins [2016.01] | |||
A23L 33/195 | • • • Proteins from microorganisms [2016.01] | |||
A23L 33/20 | • Reducing nutritive value; Dietetic products with reduced nutritive value [2016.01] | |||
A23L 33/21 | • • Addition of substantially indigestible substances, e.g. dietary fibres (addition of gelling or thickening agents A23L 29/20) [2016.01] | |||
A23L 33/22 | • • • Comminuted fibrous parts of plants, e.g. bagasse or pulp [2016.01] | |||
A23L 33/24 | • • • Cellulose or derivatives thereof [2016.01] | |||
A23L 33/25 | • • • Synthetic polymers, e.g. vinylic or acrylic polymers [2016.01] | |||
A23L 33/26 | • • • • Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose [2016.01] | |||
A23L 33/28 | • • • Substances of animal origin, e.g. gelatin or collagen [2016.01] | |||
A23L 33/29 | • • • Mineral substances, e.g. mineral oils or clays [2016.01] | |||
A23L 35/00 | Food or foodstuffs not provided for in groups A23L 5/00-A23L 33/00; Preparation or treatment thereof [2016.01] |