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IPC 7
A23J-A23J00700

SECTION A – HUMAN NECESSITIES


A 23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES


A 23 JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS (fodder A23K; protein compositions or phosphatide compositions for pharmaceuticals A61K; phosphatides per se C07F 9/10; proteins per se C07K) [4]



1/

00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C09H) [4]

1/

02.from meat

1/

04.from fish or other sea animals (for animal feeding-stuff A23K 1/10)

1/

06.from blood (for animal feeding-stuff A23K 1/04; plastic materials from blood C08H 1/00)  [2]

1/

08.from eggs

1/

09..separating yolks from whites

1/

10.from hair, feathers, horn, skins, leather, bones, or the like

1/

12.from cereals, wheat, bran, or molasses

1/

14.from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds

1/

16.from waste water of starch-manufacturing plant or like wastes

1/

18.from yeasts

1/

20.from milk, e.g. casein (curds or cheese A23C); from whey

1/

22..Drying casein


3/

00Working-up of proteins for foodstuffs

Note

 In groups A23J 3/04 to A23J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place.  [5]

3/

04.Animal proteins  [5]

3/

06..Gelatine  [5]

3/

08..Dairy proteins  [5]

3/

10...Casein (drying casein A23J 1/22)  [5]

3/

12..from blood  [5]

3/

14.Vegetable proteins  [5]

3/

16..from soybean  [5]

3/

18..from wheat  [5]

3/

20.Proteins from micro-organisms or unicellular algae  [5]

3/

22.by texturising  [5]

Note

 Subject matter classified in groups A23J 3/22 to A23J 3/28 is also classified in groups A23J 3/04 to A23J 3/20, if the nature of the protein is of interest.  [5]

3/

24..using freezing  [5]

3/

26..using extrusion or expansion  [5]

3/

28..using coagulation from or in a bath, e.g. spun fibres  [5]

3/

30.by hydrolysis  [5]

Note

 Subject matter classified in groups A23J 3/30 to A23J 3/34 is also classified in groups A23J 3/04 to A23J 3/20, if the nature of the protein is of interest.  [5]

3/

32..using chemical agents  [5]

3/

34...using enzymes  [5]


7/

00Phosphatide compositions for foodstuffs, e.g. lecithin  [4]


  
 

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