IPC Publication
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 1/00
Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) [2006.01]
A23L 1/01
•
General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups) [2006.01]
A23L 1/015
•
Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence) [2006.01]
A23L 1/025
•
Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B) [2006.01]
A23L 1/03
•
containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence) [2006.01]
A23L 1/035
•
•
Emulsifiers [2006.01]
A23L 1/05
•
containing gelling or thickening agents (A23L 1/06 takes precedence) [2006.01]
A23L 1/052
•
•
of vegetable origin [2006.01]
A23L 1/0522
•
•
•
Starch; Modified starch; Starch derivatives, e.g. esters, ethers [2006.01]
A23L 1/0524
•
•
•
Pectin; Derivatives thereof [2006.01]
A23L 1/0526
•
•
•
from seeds, e.g. locust bean gum, guar gum (A23L 1/0522, A23L 1/0524 take precedence) [2006.01]
A23L 1/0528
•
•
•
from corms, tubers or roots, e.g. glucomannan (A23L 1/0522 takes precedence) [2006.01]
A23L 1/053
•
•
•
Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth [2006.01]
A23L 1/0532
•
•
•
from seaweeds, e.g. alginates, agar, carrageenan [2006.01]
A23L 1/0534
•
•
•
Cellulose; Derivatives thereof, e.g. ethers [2006.01]
A23L 1/054
•
•
of microbial origin, e.g. xanthan, dextran [2006.01]
A23L 1/056
•
•
of animal origin, e.g. chitin [2006.01]
A23L 1/0562
•
•
•
Proteins, e.g. gelatin, collagen [2006.01]
A23L 1/058
•
•
Synthetic resins, e.g. polyvinylpyrrolidone [2006.01]
A23L 1/059
•
•
Inorganic additives, e.g. silica [2006.01]
A23L 1/06
•
Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [2006.01]
A23L 1/064
•
•
derived from fruit or vegetable solids [2006.01]
A23L 1/068
•
•
derived from fruit or vegetable juices [2006.01]
A23L 1/072
•
•
Simulated fruit products [2006.01]
A23L 1/076
•
Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor [2006.01]
A23L 1/08
•
•
Honey; Honey substitutes [2006.01]
A23L 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) [2006.01]
A23L 1/10
•
containing cereal-derived products [2006.01]
A23L 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) [2006.01]
A23L 1/16
•
•
Types of pasta, e.g. macaroni, noodles [2006.01]
A23L 1/162
•
•
•
Par-boiled or instant pasta [2006.01]
A23L 1/164
•
•
Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence) [2006.01]
A23L 1/168
•
•
Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal [2006.01]
A23L 1/172
•
•
Cereal germ products [2006.01]
A23L 1/176
•
•
Farinaceous granules for dressing meat, fish or the like [2006.01]
A23L 1/18
•
•
Puffed cereals, e.g. popcorn, puffed rice [2006.01]
A23L 1/182
•
•
Products in which the original granular shape is maintained, e.g. par-boiled rice [2006.01]
A23L 1/185
•
Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C) [2006.01]
A23L 1/186
•
•
Fermentation of cereal malt, or of cereal by malting [2006.01]
A23L 1/187
•
Puddings; Dry powder puddings [2006.01]
A23L 1/19
•
Cream substitutes [2006.01]
A23L 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 [2006.01]
A23L 1/201
•
•
Rapid cooking pulse [2006.01]
A23L 1/202
•
•
Malt products; Fermented malt products (A23L 1/22 takes precedence; malt products of cereals A23L 1/185) [2006.01]
A23L 1/211
•
•
Removing bitter or other undesirable substances [2006.01]
A23L 1/212
•
Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N) [2006.01]
A23L 1/214
•
•
of tuberous or like starch containing root crops [2006.01]
A23L 1/216
•
•
•
of potatoes [2006.01]
A23L 1/2165
•
•
•
•
Unshaped dry products, e.g. powders, flakes, granules or agglomerates [2006.01]
A23L 1/217
•
•
•
•
Roasted or fried products, e.g. snacks or chips [2006.01]
A23L 1/218
•
•
by pickling, e.g. sauerkraut, pickles [2006.01]
A23L 1/22
•
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes [2006.01]
A23L 1/221
•
•
Natural spices, flavouring agents, or condiments; Extracts thereof [2006.01]
A23L 1/222
•
•
•
from fruit, e.g. essential oils [2006.01]
A23L 1/223
•
•
•
Dried spices [2006.01]
A23L 1/224
•
•
•
•
Onions [2006.01]
A23L 1/225
•
•
•
Mustard [2006.01]
A23L 1/226
•
•
Synthetic spices or flavouring agents or condiments [2006.01]
A23L 1/227
•
•
•
containing amino acids [2006.01]
A23L 1/228
•
•
•
•
containing glutamic acids [2006.01]
A23L 1/229
•
•
•
containing nucleotides [2006.01]
A23L 1/23
•
•
•
prepared by fermentation [2006.01]
A23L 1/231
•
•
•
Meat flavours [2006.01]
A23L 1/232
•
•
•
Smoke flavours [2006.01]
A23L 1/234
•
•
•
Coffee or cocoa flavours [2006.01]
A23L 1/235
•
•
•
Fruit flavours [2006.01]
A23L 1/236
•
•
Artificial sweetening agents [2006.01]
A23L 1/237
•
•
Table salts; Dietetic salt substitutes [2006.01]
A23L 1/238
•
•
Soya sauce [2006.01]
A23L 1/24
•
•
Salad dressings; Mayonnaise; Ketchup [2006.01]
A23L 1/27
•
Colouring or decolouring of foods [2006.01]
A23L 1/272
•
•
Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 1/275 takes precedence) [2006.01]
A23L 1/275
•
•
Addition of dyes or pigments with or without optical brighteners [2006.01]
A23L 1/277
•
•
Removing colour by chemical reaction, e.g. bleaching [2006.01]
A23L 1/28
•
Edible extracts or preparations of fungi (for medicinal purposes A61K) [2006.01]
A23L 1/29
•
Modifying nutritive qualities of foods; Dietetic products (A23L 1/09 takes precedence; dietetic salt substitutes A23L 1/22) [2006.01]
A23L 1/30
•
•
containing additives (A23L 1/308 takes precedence) [2006.01]
A23L 1/302
•
•
•
Vitamins [2006.01]
A23L 1/303
•
•
•
•
Vitamins A or D [2006.01]
A23L 1/304
•
•
•
Inorganic salts, minerals, trace elements [2006.01]
A23L 1/305
•
•
•
Amino acids, peptides or proteins [2006.01]
A23L 1/307
•
•
Reducing nutritive value; Dietetic products with reduced nutritive value [2006.01]
A23L 1/308
•
•
•
Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence) [2006.01]
A23L 1/31
•
Meat products; Meat meal [2006.01]
A23L 1/311
•
•
Meat meal or powder; Granules, agglomerates or flakes [2006.01]
A23L 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) [2006.01]
A23L 1/313
•
•
Meat extracts [2006.01]
A23L 1/314
•
•
containing additives [2006.01]
A23L 1/315
•
•
Poultry products, e.g. poultry sausages [2006.01]
A23L 1/317
•
•
Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products [2006.01]
A23L 1/318
•
•
Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions [2006.01]
A23L 1/32
•
Egg products [2006.01]
A23L 1/322
•
•
Egg rolls [2006.01]
A23L 1/325
•
Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes [2006.01]
A23L 1/326
•
•
Fish meal or powder; Granules, agglomerates or flakes [2006.01]
A23L 1/327
•
•
Fish extracts [2006.01]
A23L 1/328
•
•
Fish eggs, e.g. caviar; Fish-egg substitutes [2006.01]
A23L 1/33
•
•
Shell-fish [2006.01]
A23L 1/333
•
•
Molluscs [2006.01]
A23L 1/337
•
•
Edible seaweed [2006.01]
A23L 1/36
•
Food consisting mainly of nut meats or seeds [2006.01]
A23L 1/38
•
•
Peanut butter [2006.01]
A23L 1/39
•
Soups; Sauces (A23L 1/238, A23L 1/24 take precedence) [2006.01]
A23L 1/40
•
•
Soup concentrates, e.g. powders, cakes [2006.01]
A23L 1/48
•
Food compositions or treatment thereof not covered by the preceding subgroups [2006.01]