|
A23L 1/00
|
Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) |
|
A23L 1/01
|
General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);; |
|
A23L 1/03
|
containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence);; |
|
A23L 1/05
|
containing gelling or thickening agents (A23L 1/06 takes precedence);; |
|
A23L 1/06
|
Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products |
|
A23L 1/08
|
Honey; Honey substitutes |
|
A23L 1/09
|
containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);; |
|
A23L 1/10
|
containing cereal-derived products |
|
A23L 1/015
|
Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);; |
|
A23L 1/16
|
Types of pasta, e.g. macaroni, noodles |
|
A23L 1/18
|
Puffed cereals, e.g. popcorn, puffed rice |
|
A23L 1/19
|
Cream substitutes |
|
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 |
|
A23L 1/22
|
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes |
|
A23L 1/23
|
prepared by fermentation |
|
A23L 1/24
|
Salad dressings; Mayonnaise; Ketchup |
|
A23L 1/025
|
Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B) |
|
A23L 1/27
|
Colouring or decolouring of foods |
|
A23L 1/28
|
Edible extracts or preparations of fungi (for medicinal purposes A61K) |
|
A23L 1/29
|
Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22) |
|
A23L 1/30
|
containing additives (A23L 1/308 takes precedence);; |
|
A23L 1/31
|
Meat products; Meat meal |
|
A23L 1/32
|
Egg products |
|
A23L 1/33
|
Shell-fish |
|
A23L 1/035
|
Emulsifiers |
|
A23L 1/36
|
Food consisting mainly of nut meats or seeds |
|
A23L 1/38
|
Peanut butter |
|
A23L 1/39
|
Soups; Sauces (A23L 1/238, A23L 1/24 take precedence);; |
|
A23L 1/40
|
Soup concentrates, e.g. powders, cakes |
|
A23L 1/48
|
Food compositions or treatment thereof not covered by the preceding subgroups |
|
A23L 1/052
|
of vegetable origin |
|
A23L 1/053
|
Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth |
|
A23L 1/054
|
of microbial origin, e.g. xanthan, dextran |
|
A23L 1/056
|
of animal origin, e.g. chitin |
|
A23L 1/058
|
Synthetic resins, e.g. polyvinylpyrrolidone |
|
A23L 1/059
|
Inorganic additives, e.g. silica |
|
A23L 1/064
|
derived from fruit or vegetable solids |
|
A23L 1/068
|
derived from fruit or vegetable juices |
|
A23L 1/072
|
Simulated fruit products |
|
A23L 1/076
|
Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor |
|
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);; |
|
A23L 1/162
|
Par-boiled or instant pasta |
|
A23L 1/164
|
Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);; |
|
A23L 1/168
|
Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal |
|
A23L 1/172
|
Cereal germ products |
|
A23L 1/176
|
Farinaceous granules for dressing meat, fish or the like |
|
A23L 1/182
|
Products in which the original granular shape is maintained, e.g. par-boiled rice |
|
A23L 1/185
|
Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C) |
|
A23L 1/186
|
Fermentation of cereal malt, or of cereal by malting |
|
A23L 1/187
|
Puddings; Dry powder puddings |
|
A23L 1/201
|
Rapid cooking pulse |
|
A23L 1/202
|
Malt products; Fermented malt products (A23L 1/22 takes precedence;malt products of cereals A23L 1/185) |
|
A23L 1/211
|
Removing bitter or other undesirable substances |
|
A23L 1/212
|
Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N) |
|
A23L 1/214
|
of tuberous or like starch containing root crops |
|
A23L 1/216
|
of potatoes |
|
A23L 1/217
|
Roasted or fried products, e.g. snacks or chips |
|
A23L 1/218
|
by pickling, e.g. sauerkraut, pickles |
|
A23L 1/221
|
Natural spices, flavouring agents, or condiments; Extracts thereof |
|
A23L 1/222
|
from fruit, e.g. essential oils |
|
A23L 1/223
|
Dried spices |
|
A23L 1/224
|
Onions |
|
A23L 1/225
|
Mustard |
|
A23L 1/226
|
Synthetic spices or flavouring agents or condiments |
|
A23L 1/227
|
containing amino acids |
|
A23L 1/228
|
containing glutamic acids |
|
A23L 1/229
|
containing nucleotides |
|
A23L 1/231
|
Meat flavours |
|
A23L 1/232
|
Smoke flavours |
|
A23L 1/234
|
Coffee or cocoa flavours |
|
A23L 1/235
|
Fruit flavours |
|
A23L 1/236
|
Artificial sweetening agents |
|
A23L 1/237
|
Table salts; Dietetic salt substitutes |
|
A23L 1/238
|
Soya sauce |
|
A23L 1/272
|
Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 1/275 takes precedence);; |
|
A23L 1/275
|
Addition of dyes or pigments with or without optical brighteners |
|
A23L 1/277
|
Removing colour by chemical reaction, e.g. bleaching |
|
A23L 1/302
|
Vitamins |
|
A23L 1/303
|
Vitamins A or D |
|
A23L 1/304
|
Inorganic salts, minerals, trace elements |
|
A23L 1/305
|
Amino acids, peptides or proteins |
|
A23L 1/307
|
Reducing nutritive value; Dietetic products with reduced nutritive value |
|
A23L 1/308
|
Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);; |
|
A23L 1/311
|
Meat meal or powder; Granules, agglomerates or flakes |
|
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) |
|
A23L 1/313
|
Meat extracts |
|
A23L 1/314
|
containing additives |
|
A23L 1/315
|
Poultry products, e.g. poultry sausages |
|
A23L 1/317
|
Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products |
|
A23L 1/318
|
Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions |
|
A23L 1/322
|
Egg rolls |
|
A23L 1/325
|
Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes |
|
A23L 1/326
|
Fish meal or powder; Granules, agglomerates or flakes |
|
A23L 1/327
|
Fish extracts |
|
A23L 1/328
|
Fish eggs, e.g. caviar; Fish-egg substitutes |
|
A23L 1/333
|
Molluscs |
|
A23L 1/337
|
Edible seaweed |
|
A23L 1/0522
|
Starch; Modified starch; Starch derivatives, e.g. esters, ethers |
|
A23L 1/0524
|
Pectin; Derivatives thereof |
|
A23L 1/0526
|
from seeds, e.g. locust bean gum, guar gum (A23L 1/522, A23L 1/524 take precedence);; |
|
A23L 1/0528
|
from corms, tubers or roots, e.g. glucomannan (A23L 1/522 takes precedence);; |
|
A23L 1/0532
|
from seaweeds, e.g. alginates, agar, carrageenan |
|
A23L 1/0534
|
Cellulose; Derivatives thereof, e.g. ethers |
|
A23L 1/0562
|
Proteins, e.g. gelatin, collagen |
|
A23L 1/2165
|
Unshaped dry products, e.g. powders, flakes, granules or agglomerates |
|
A23L 2/00
|
Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof |
|
A23L 2/02
|
Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices |
|
A23L 2/04
|
Extraction of juices |
|
A23L 2/06
|
Extraction of juices from citrus fruits |
|
A23L 2/08
|
Concentrating or drying of juices |
|
A23L 2/10
|
Concentrating or drying of juices by heating or contact with dry gases |
|
A23L 2/12
|
Concentrating or drying of juices by freezing |
|
A23L 2/14
|
Concentrating or drying of juices by freezing and sublimation |
|
A23L 2/38
|
Other non-alcoholic beverages |
|
A23L 2/39
|
Dry compositions |
|
A23L 2/40
|
Effervescence-generating compositions |
|
A23L 2/42
|
Preservation of non-alcoholic beverages |
|
A23L 2/44
|
Preservation of non-alcoholic beverages by adding preservatives |
|
A23L 2/46
|
Preservation of non-alcoholic beverages by heating |
|
A23L 2/48
|
Preservation of non-alcoholic beverages by heating by irradiation or electric treatment |
|
A23L 2/50
|
Preservation of non-alcoholic beverages by irradiation or electric treatment without heating |
|
A23L 2/52
|
Adding ingredients |
|
A23L 2/54
|
Mixing with gases |
|
A23L 2/56
|
Flavouring or bittering agents |
|
A23L 2/58
|
Colouring agents |
|
A23L 2/60
|
Sweeteners |
|
A23L 2/62
|
Clouding agentsAgents to improve the cloud-stability |
|
A23L 2/64
|
Re-adding volatile aromatic ingredients |
|
A23L 2/66
|
Proteins |
|
A23L 2/68
|
Acidifying substances |
|
A23L 2/70
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter |
|
A23L 2/72
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by filtration |
|
A23L 2/74
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration |
|
A23L 2/76
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by removal of gases |
|
A23L 2/78
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by ion-exchange |
|
A23L 2/80
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by adsorption |
|
A23L 2/82
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter by flocculation |
|
A23L 2/84
|
Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter using microorganisms or biological material, e.g. enzymes |
|
A23L 2/385
|
Concentrates of non-alcoholic beverages |
|
A23L 2/395
|
Dry compositions in a particular shape or form |
|
A23L 3/00
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs |
|
A23L 3/01
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating |
|
A23L 3/02
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus |
|
A23L 3/04
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors |
|
A23L 3/005
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment |
|
A23L 3/06
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages transported along a helical path |
|
A23L 3/08
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on a revolving platform |
|
A23L 3/10
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus |
|
A23L 3/12
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages in intercommunicating chambers through which the heating medium is circulated |
|
A23L 3/14
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages moving on the spot |
|
A23L 3/015
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress |
|
A23L 3/16
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials |
|
A23L 3/18
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus |
|
A23L 3/20
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport along plates |
|
A23L 3/22
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes |
|
A23L 3/24
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials with the materials in spray form |
|
A23L 3/26
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating |
|
A23L 3/28
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light |
|
A23L 3/30
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves |
|
A23L 3/32
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect |
|
A23L 3/34
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals |
|
A23L 3/36
|
Freezing; Subsequent thawing; Cooling |
|
A23L 3/37
|
Freezing; Subsequent thawing; Cooling with addition of chemicals |
|
A23L 3/40
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution |
|
A23L 3/42
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying |
|
A23L 3/44
|
Freeze-drying |
|
A23L 3/46
|
Spray-drying |
|
A23L 3/48
|
Thin layer-, drum- or roller-drying |
|
A23L 3/50
|
Fluidised-bed drying |
|
A23L 3/52
|
Foam-drying |
|
A23L 3/54
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves |
|
A23L 3/349
|
Organic compounds containing oxygen with singly-bound oxygen |
|
A23L 3/358
|
Inorganic compounds |
|
A23L 3/365
|
Thawing subsequent to freezing |
|
A23L 3/375
|
Freezing; Subsequent thawing; Cooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature |
|
A23L 3/3409
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor |
|
A23L 3/3418
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O |
|
A23L 3/3427
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used |
|
A23L 3/3436
|
Oxygen absorbent |
|
A23L 3/3445
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O |
|
A23L 3/3454
|
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids |
|
A23L 3/3463
|
Organic compounds; Microorganisms; Enzymes |
|
A23L 3/3472
|
Compounds of undetermined constitution obtained from animals or plants |
|
A23L 3/3481
|
Organic compounds containing oxygen |
|
A23L 3/3499
|
Organic compounds containing oxygen with doubly-bound oxygen |
|
A23L 3/3508
|
Organic compounds containing oxygen containing carboxyl groups |
|
A23L 3/3517
|
Carboxylic acid esters |
|
A23L 3/3526
|
Organic compounds containing nitrogen |
|
A23L 3/3535
|
Organic compounds containing sulfur |
|
A23L 3/3544
|
Organic compounds containing hetero rings |
|
A23L 3/3553
|
Organic compounds containing phosphorus |
|
A23L 3/3562
|
Sugars; Derivatives thereof |
|
A23L 3/3571
|
Microorganisms; Enzymes |
|
A23L 3/3589
|
Apparatus for preserving using liquids |
|
A23L 3/3598
|
Apparatus for preserving using solids |
|
A23L 5/00
|
Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor |
|
A23L 5/10
|
General methods of cooking foods, e.g. by roasting or frying |
|
A23L 5/20
|
Removal of unwanted matter, e.g. deodorisation or detoxification |
|
A23L 5/30
|
Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation |
|
A23L 5/40
|
Colouring or decolouring of foods |
|
A23L 5/41
|
Retaining or modifying natural colour by use of additives, e.g. optical brighteners |
|
A23L 5/42
|
Addition of dyes or pigments, e.g. in combination with optical brighteners |
|
A23L 5/43
|
Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives |
|
A23L 5/44
|
Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls |
|
A23L 5/46
|
Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin |
|
A23L 5/47
|
Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups |
|
A23L 5/48
|
Compounds of unspecified constitution characterised by the chemical process for their preparation |
|
A23L 5/49
|
Removing colour by chemical reaction, e.g. bleaching |
|
A23L 7/00
|
Cereal-derived productsMalt productsPreparation or treatment thereof |
|
A23L 7/10
|
Cereal-derived products |
|
A23L 7/13
|
Snacks or the like obtained by oil frying of a formed cereal dough |
|
A23L 7/17
|
Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion |
|
A23L 7/20
|
Malt products |
|
A23L 7/25
|
Fermentation of cereal malt or of cereal by malting |
|
A23L 7/104
|
Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms |
|
A23L 7/109
|
Types of pasta, e.g. macaroni or noodles |
|
A23L 7/113
|
Parboiled or instant pasta |
|
A23L 7/117
|
Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor |
|
A23L 7/122
|
Coated, filled, multilayered or hollow ready-to-eat cereals |
|
A23L 7/126
|
Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars |
|
A23L 7/135
|
Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals |
|
A23L 7/139
|
Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough |
|
A23L 7/143
|
Cereal granules or flakes to be cooked and eaten hot, e.g. oatmealReformed rice products |
|
A23L 7/148
|
Cereal granules or flakes to be cooked and eaten hot, e.g. oatmealReformed rice products made from wholegrain or grain pieces without preparation of meal or dough |
|
A23L 7/152
|
Cereal germ products |
|
A23L 7/157
|
Farinaceous granules for dressing meat, fish or the like |
|
A23L 7/161
|
Puffed cereals, e.g. popcorn or puffed rice |
|
A23L 7/165
|
Preparation of puffed cereals involving preparation of meal or dough as an intermediate step |
|
A23L 7/174
|
Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough |
|
A23L 7/178
|
Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating |
|
A23L 7/183
|
Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device |
|
A23L 7/187
|
Discontinuously-working apparatus |
|
A23L 7/191
|
After-treatment of puffed cereals, e.g. coating or salting |
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A23L 7/196
|
Products in which the original granular shape is maintained, e.g. parboiled rice |
|
A23L 9/00
|
PuddingsCream substitutesPreparation or treatment thereof |
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A23L 9/10
|
PuddingsDry powder puddings |
|
A23L 9/20
|
Cream substitutes |
|
A23L 11/00
|
Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof |
|
A23L 11/10
|
Rapid cooking pulses |
|
A23L 11/20
|
Malt products; Fermented malt products |
|
A23L 11/30
|
Removing undesirable substances, e.g. bitter substances |
|
A23L 11/40
|
Pulse curds |
|
A23L 11/45
|
Soy bean curds, e.g. tofu |
|
A23L 11/50
|
Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms |
|
A23L 11/60
|
Drinks from legumes, e.g. lupine drinks |
|
A23L 11/65
|
Soy drinks |
|
A23L 11/70
|
Germinated pulse products, e.g. from soy bean sprouts |
|
A23L 13/00
|
Meat productsMeat mealPreparation or treatment thereof |
|
A23L 13/10
|
Meat meal or powderGranules, agglomerates or flakes |
|
A23L 13/20
|
Meat productsMeat mealPreparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts |
|
A23L 13/30
|
Meat extracts |
|
A23L 13/40
|
Meat productsMeat mealPreparation or treatment thereof containing additives |
|
A23L 13/50
|
Poultry products, e.g. poultry sausages |
|
A23L 13/60
|
Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product |
|
A23L 13/70
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor |
|
A23L 13/72
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions |
|
A23L 13/74
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes |
|
A23L 13/75
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents |
|
A23L 13/76
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripeningTenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor by electrical treatment, irradiation or wave treatment |
|
A23L 13/77
|
Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling |
|
A23L 15/00
|
Egg productsPreparation or treatment thereof |
|
A23L 15/10
|
Egg rolls |
|
A23L 17/00
|
Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof |
|
A23L 17/10
|
Fish meal or powderGranules, agglomerates or flakes |
|
A23L 17/20
|
Fish extracts |
|
A23L 17/30
|
Fish eggs, e.g. caviarFish-egg substitutes |
|
A23L 17/40
|
Shell-fish |
|
A23L 17/50
|
Molluscs |
|
A23L 17/60
|
Edible seaweed |
|
A23L 19/00
|
Products from fruits or vegetablesPreparation or treatment thereof |
|
A23L 19/10
|
Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops |
|
A23L 19/12
|
Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes |
|
A23L 19/15
|
Unshaped dry products, e.g. powders, flakes, granules or agglomerates |
|
A23L 19/18
|
Roasted or fried products, e.g. snacks or chips |
|
A23L 19/20
|
Products from fruits or vegetablesPreparation or treatment thereof by pickling, e.g. sauerkraut or pickles |
|
A23L 21/00
|
Marmalades, jams, jellies or the likeProducts from apiculturePreparation or treatment thereof |
|
A23L 21/10
|
MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products |
|
A23L 21/12
|
MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products derived from fruit or vegetable solids |
|
A23L 21/15
|
MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products derived from fruit or vegetable juices |
|
A23L 21/18
|
Simulated fruit products |
|
A23L 21/20
|
Products from apiculture, e.g. royal jelly or pollenSubstitutes therefor |
|
A23L 21/25
|
HoneyHoney substitutes |
|
A23L 23/00
|
SoupsSauces Preparation or treatment thereof |
|
A23L 23/10
|
Soup concentrates, e.g. powders or cakes |
|
A23L 25/00
|
Food consisting mainly of nutmeat or seedsPreparation or treatment thereof |
|
A23L 25/10
|
Peanut butter |
|
A23L 27/00
|
SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof |
|
A23L 27/10
|
Natural spices, flavouring agents or condimentsExtracts thereof |
|
A23L 27/12
|
Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils |
|
A23L 27/14
|
Dried spices |
|
A23L 27/16
|
Onions |
|
A23L 27/18
|
Mustard |
|
A23L 27/20
|
Synthetic spices, flavouring agents or condiments |
|
A23L 27/21
|
Synthetic spices, flavouring agents or condiments containing amino acids |
|
A23L 27/22
|
Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids |
|
A23L 27/23
|
Synthetic spices, flavouring agents or condiments containing nucleotides |
|
A23L 27/24
|
Synthetic spices, flavouring agents or condiments prepared by fermentation |
|
A23L 27/26
|
Meat flavours |
|
A23L 27/27
|
Smoke flavours |
|
A23L 27/28
|
Coffee or cocoa flavours |
|
A23L 27/29
|
Fruit flavours |
|
A23L 27/30
|
Artificial sweetening agents |
|
A23L 27/40
|
Table saltsDietetic salt substitutes |
|
A23L 27/50
|
Soya sauce |
|
A23L 27/60
|
Salad dressingsMayonnaiseKetchup |
|
A23L 29/00
|
Foods or foodstuffs containing additivesPreparation or treatment thereof |
|
A23L 29/10
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers |
|
A23L 29/20
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents |
|
A23L 29/25
|
Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth |
|
A23L 29/30
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin |
|
A23L 29/206
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin |
|
A23L 29/212
|
StarchModified starchStarch derivatives, e.g. esters or ethers |
|
A23L 29/219
|
Chemically modified starchReaction or complexation products of starch with other chemicals |
|
A23L 29/225
|
Farinaceous thickening agents other than isolated starch or derivatives |
|
A23L 29/231
|
PectinDerivatives thereof |
|
A23L 29/238
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum |
|
A23L 29/244
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan |
|
A23L 29/256
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan |
|
A23L 29/262
|
CelluloseDerivatives thereof, e.g. ethers |
|
A23L 29/269
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran |
|
A23L 29/275
|
Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin |
|
A23L 29/281
|
Proteins, e.g. gelatin or collagen |
|
A23L 29/288
|
Synthetic resins, e.g. polyvinylpyrrolidone |
|
A23L 29/294
|
Inorganic additives, e.g. silica |
|
A23L 31/00
|
Edible extracts or preparations of fungiPreparation or treatment thereof |
|
A23L 31/10
|
Yeasts or derivatives thereof |
|
A23L 31/15
|
Extracts |
|
A23L 33/00
|
Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof |
|
A23L 33/10
|
Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives |
|
A23L 33/11
|
Plant sterols or derivatives thereof, e.g. phytosterols |
|
A23L 33/12
|
Fatty acids or derivatives thereof |
|
A23L 33/13
|
Nucleic acids or derivatives thereof |
|
A23L 33/14
|
Yeasts or derivatives thereof |
|
A23L 33/15
|
Vitamins |
|
A23L 33/16
|
Inorganic salts, minerals or trace elements |
|
A23L 33/17
|
Amino acids, peptides or proteins |
|
A23L 33/18
|
PeptidesProtein hydrolysates |
|
A23L 33/19
|
Dairy proteins |
|
A23L 33/20
|
Reducing nutritive valueDietetic products with reduced nutritive value |
|
A23L 33/21
|
Addition of substantially indigestible substances, e.g. dietary fibres |
|
A23L 33/22
|
Comminuted fibrous parts of plants, e.g. bagasse or pulp |
|
A23L 33/24
|
Cellulose or derivatives thereof |
|
A23L 33/25
|
Synthetic polymers, e.g. vinylic or acrylic polymers |
|
A23L 33/26
|
Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose |
|
A23L 33/28
|
Substances of animal origin, e.g. gelatin or collagen |
|
A23L 33/29
|
Mineral substances, e.g. mineral oils or clays |
|
A23L 33/105
|
Plant extracts, their artificial duplicates or their derivatives |
|
A23L 33/115
|
Fatty acids or derivatives thereofFats or oils |
|
A23L 33/125
|
Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates |
|
A23L 33/135
|
Bacteria or derivatives thereof, e.g. probiotics |
|
A23L 33/145
|
Extracts |
|
A23L 33/155
|
Vitamins A or D |
|
A23L 33/165
|
Complexes or chelates |
|
A23L 33/175
|
Amino acids |
|
A23L 33/185
|
Vegetable proteins |
|
A23L 33/195
|
Proteins from microorganisms |
|
A23L 35/00
|
Foods or foodstuffs not provided for in groups Preparation or treatment thereof |
