A
HUMAN NECESSITIES
FOODSTUFFS; TOBACCO
A23
FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; PREPARATION, TREATMENT OR PRESERVATION THEREOF

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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) [2006.01]
A23L 2/00
Non-alcoholic beverages; Dry compositions or concentrates therefor (soup concentrates A23L 23/10); Preparation or treatment thereof (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 (drinks from legumes A23L 11/60) [2021.01]
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 2/52
•
Adding ingredients (adding preservatives A23B 70/10) [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 5/00
Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor [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 [2016.01]
A23L 5/30
•
Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (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; 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 [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 (cereal granules or flakes to be cooked and eaten hot A23L 7/143; cereal germ products A23L 7/152) [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 (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 food; Products from legumes; Preparation or treatment thereof (preservation thereof A23B 75/00) [2025.01]
A23L 11/10
•
Rapid cooking pulses [2016.01]
A23L 11/30
•
Removing undesirable substances, e.g. bitter substances [2016.01]
A23L 11/40
•
Pulse curds [2021.01]
A23L 11/45
•
•
Soy bean curds, e.g. tofu [2021.01]
A23L 11/50
•
Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances, A23L 11/30; soy sauce A23L 27/50) [2021.01]
A23L 11/60
•
Drinks from legumes, e.g. lupine drinks [2025.01]
A23L 11/65
•
•
Soy drinks [2025.01]
A23L 11/70
•
Germinated pulse products, e.g. from soy bean sprouts [2021.01]
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 (tenderising meat by using additives A23L 13/72) [2023.01]
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; Macerating or marinating solutions specially adapted therefor [2023.01]
A23L 13/72
•
•
using additives, e.g. by injection of solutions [2023.01]
A23L 13/74
•
•
•
using microorganisms or enzymes [2023.01]
A23L 13/75
•
•
•
using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents [2023.01]
A23L 13/76
•
•
by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment [2023.01]
A23L 13/77
•
•
by mechanical treatment, e.g. kneading, rubbing or tumbling [2023.01]
A23L 15/00
Egg products; Preparation or treatment thereof [2026.01]
A23L 15/10
•
Egg products with specific shapes or structures, e.g. rolled [2026.01]
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 (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 (soya sauce A23L 27/50; salad dressings, mayonnaise or ketchup A23L 27/60); 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; containing additives for preservation A23B); 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 (starch A23L 29/212; pectin A23L 29/231) [2016.01]
A23L 29/244
•
•
•
from corms, tubers or roots, e.g. glucomannan (starch A23L 29/212) [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 (products from apiculture A23L 21/20; 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 (addition of substantially indigestible substances A23L 33/21) [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 [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
Foods or foodstuffs not provided for in groups A23L 5/00-A23L 33/00; Preparation or treatment thereof (preservation thereof A23B) [2016.01]