A
HUMAN NECESSITIES
FOODSTUFFS; TOBACCO
A23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Note(s) [4]

  • 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.
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
by irradiation or electric treatment [2006.01]
A23L 2/50
by irradiation or electric treatment without heating [2006.01]
A23L 2/52
Adding ingredients (adding preservatives A23L 2/44) [2006.01]
A23L 2/54
Mixing with gases [2006.01]
A23L 2/56
Flavouring or bittering agents (sweeteners A23L 2/60) [2006.01]
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
using microorganisms or biological material, e.g. enzymes [2006.01]
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
by heating using irradiation or electric treatment (drying or kilning A23L 3/40) [2006.01]
A23L 3/01
using microwaves or dielectric heating [2006.01]
A23L 3/015
by treatment with pressure variation, shock, acceleration or shear stress [2006.01]
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
by heating loose unpacked materials (A23L 3/005 takes precedence) [2006.01]
A23L 3/18
while they are progressively transported through the apparatus [2006.01]
A23L 3/20
with transport along plates [2006.01]
A23L 3/22
with transport through tubes [2006.01]
A23L 3/24
with the materials in spray form [2006.01]
A23L 3/26
by irradiation without heating [2006.01]
A23L 3/28
with ultra-violet light [2006.01]
A23L 3/30
by treatment with ultrasonic waves [2006.01]
A23L 3/32
by treatment with electric currents without heating effect [2006.01]
A23L 3/34
by treatment with chemicals [2006.01]
A23L 3/3409
in the form of gases, e.g. fumigation; Compositions or apparatus therefor [2006.01]
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]

  • In groups A23L 3/3472-A23L 3/3562, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, classification is made in the last appropriate place.
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
Apparatus for preserving using liquids [2006.01]
A23L 3/3598
Apparatus for preserving using solids [2006.01]
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
with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature [2006.01]
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
using irradiation or electric treatment, e.g. ultrasonic waves [2006.01]
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
Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (preservation A23L 3/00, A23B; cooking A23L 5/10) [2016.01]
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
using synthetic organic dyes or pigments not covered by groups A23L 5/43-A23L 5/46 [2016.01]
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
Soups; Sauces (A23L 27/50, A23L 27/60 take precedence); Preparation or treatment thereof [2016.01]
A23L 23/10
Soup concentrates, e.g. powders or cakes [2016.01]
A23L 25/00
Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof [2016.01]
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]