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IPC 7
 
A23L-A23L00148
  A23L 2/00 - A23L 3/54  

SECTION A – HUMAN NECESSITIES


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


A 23 LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B TO 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  [4]



1/

00Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) [4]

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 A47J 37/00)  [2]

1/

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

1/

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

1/

03.containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence)  [4,5]

1/

035..Emulsifiers (emulsifiers in general B01F 17/00)  [4]

1/

05.containing gelling or thickening agents (A23L 1/06 takes precedence)  [5]

1/

052..of vegetable origin  [5]

1/

0522...Starch; Modified starch; Starch derivatives, e.g. esters, ethers  [5]

1/

0524...Pectin; Derivatives thereof  [5]

1/

0526...from seeds, e.g. locust bean gum, guar gum (A23L 1/0522, A23L 1/0524 take precedence)  [5]

1/

0528...from corms, tubers or roots, e.g. glucomannan (A23L 1/0522 takes precedence)  [5]

1/

053...Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth  [5]

1/

0532...from seaweeds, e.g. alginates, agar, carrageenan  [5]

1/

0534...Cellulose; Derivatives thereof, e.g. ethers  [5]

1/

054..of microbial origin, e.g. xanthan, dextran  [5]

1/

056..of animal origin, e.g. chitin  [5]

1/

0562...Proteins, e.g. gelatin, collagen  [5]

1/

058..Synthetic resins, e.g. polyvinylpyrrolidone  [5]

1/

059..Inorganic additives, e.g. silica  [5]

1/

06.Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products  [4]

1/

064..derived from fruit or vegetable solids  [4]

1/

068..derived from fruit or vegetable juices  [4]

1/

072..Simulated fruit products  [4]

1/

076.Products from apiculture, e.g. royal jelly or pollen (apiculture A01K 47/00 to A01K 59/00); Substitutes therefor  [4]

1/

08..Honey; Honey substitutes  [2]

1/

09.containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/076, A23L 1/236 take precedence)  [4,5]

1/

10.containing cereal-derived products (treating or baking of doughs containing flour A21D)  [2]

1/

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

1/

16..Types of pasta, e.g. macaroni, noodles (machines for making A21C; devices for drying F26B)  [2]

1/

162...Par-boiled or instant pasta  [4]

1/

164..Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence)  [2]

1/

168..Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal  [2]

1/

172..Cereal germ products  [2]

1/

176..Farinaceous granules for dressing meat, fish or the like  [2]

1/

18..Puffed cereals, e.g. popcorn, puffed rice

1/

182..Products in which the original granular shape is maintained, e.g. par-boiled rice  [2]

1/

185.Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C)  [2]

1/

186..Fermentation of cereal malt, or of cereal by malting  [4]

1/

187.Puddings; Dry powder puddings  [2]

1/

19.Cream substitutes (milk substitutes, coffee whitener compositions A23C 11/00)  [2]

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 A23K)  [2]

1/

201..Rapid cooking pulse  [4]

1/

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

1/

211..Removing bitter or other undesirable substances  [4]

1/

212.Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)  [2]

1/

214..of tuberous or like starch containing root crops  [2]

1/

216...of potatoes  [2]

1/

2165....Unshaped dry products, e.g. powders, flakes, granules or agglomerates  [4]

1/

217....Roasted or fried products, e.g. snacks or chips  [4]

1/

218..by pickling, e.g. sauerkraut, pickles  [2]

1/

22.Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes  [2,5]

1/

221..Natural spices, flavouring agents, or condiments; Extracts thereof (natural coffee or tea flavour A23F 3/40, A23F 5/46)  [2]

1/

222...from fruit, e.g. essential oils (essential oils in general C11B 9/00)  [2]

1/

223...Dried spices  [2]

1/

224....Onions  [2]

1/

225...Mustard  [2]

1/

226..Synthetic spices or flavouring agents or condiments  [2]

1/

227...containing amino acids  [2]

1/

228....containing glutamic acids  [2]

1/

229...containing nucleotides  [2]

1/

23...prepared by fermentation  [2]

1/

231...Meat flavours  [2]

1/

232...Smoke flavours  [2]

1/

234...Coffee or cocoa flavours  [2]

1/

235...Fruit flavours  [2]

1/

236..Artificial sweetening agents  [2]

1/

237..Table salts; Dietetic salt substitutes  [2]

1/

238..Soya sauce  [2]

1/

24..Salad dressings; Mayonnaise; Ketchup  [2]

1/

27.Colouring or decolouring of foods  [2]

1/

272..Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 1/275 takes precedence)  [2]

1/

275..Addition of dyes or pigments with or without optical brighteners  [2]

1/

277..Removing colour by chemical reaction, e.g. bleaching (bleaching flour A21D 2/00)  [2]

1/

28.Edible extracts or preparations of fungi (for medicinal purposes A61K)

1/

29.Modifying nutritive qualities of foods; Dietetic products (A23L 1/09 takes precedence; dietetic salt substitutes A23L 1/22; enriched flour A21D 2/00; milk preparations A23C 9/00)  [4,5]

1/

30..containing additives (A23L 1/308 takes precedence)  [2]

1/

302...Vitamins  [4]

1/

303....Vitamins A or D  [4]

1/

304...Inorganic salts, minerals, trace elements  [4]

1/

305...Amino acids, peptides or proteins (working-up proteins for foodstuffs A23J 3/00)  [4]

1/

307..Reducing nutritive value; Dietetic products with reduced nutritive value  [4]

1/

308...Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence)  [4,5]

1/

31.Meat products; Meat meal (working-up proteins for foodstuffs A23J 3/00)  [4]

1/

311..Meat meal or powder; Granules, agglomerates or flakes  [4]

1/

312..from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L 1/317)  [4]

1/

313..Meat extracts  [2]

1/

314..containing additives  [4]

1/

315..Poultry products, e.g. poultry sausages  [2]

1/

317..Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products  [4]

1/

318..Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions  [4]

1/

32.Egg products  [2]

1/

322..Egg rolls  [4]

1/

325.Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes  [4]

1/

326..Fish meal or powder; Granules, agglomerates or flakes  [4]

1/

327..Fish extracts  [4]

1/

328..Fish eggs, e.g. caviar; Fish-egg substitutes  [4]

1/

33..Shell-fish  [2]

1/

333..Molluscs  [2]

1/

337..Edible seaweed  [2]

1/

36.Food consisting mainly of nut meats or seeds  [2]

1/

38..Peanut butter

1/

39.Soups; Sauces (A23L 1/238, A23L 1/24 take precedence)  [4]

1/

40..Soup concentrates, e.g. powders, cakes

1/

48.Food compositions or treatment thereof not covered by the preceding subgroups  [4]

   A23L 2/00 - A23L 3/54  
 

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