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Color Curly Brackets (indicating CPC extensions to IPC) References Date Revised

CPC
COOPERATIVE PATENT CLASSIFICATION
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PROTEIN 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)
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Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C09H)
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A23J 1/001
.
{
from waste materials, e.g. kitchen waste
}
A23J 1/002
. .
{
from animal waste materials (A23J 1/10 takes precedence)
}
A23J 1/003
. .
{
from animal excrements, e.g. poultry manure
}
A23J 1/004
. .
{
from waste products of dairy plant (whey A23J 1/20)
}
A23J 1/005
. .
{
from vegetable waste materials
}
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A23J 1/006
.
{
from vegetable materials (A23J 1/005, A23J 1/12 and A23J 1/14 take precedence)
}
A23J 1/007
. .
{
from leafy vegetables, e.g. alfalfa, clover, grass
}
A23J 1/008
.
{
from micro-organisms (A23J 1/18 takes precedence)
}
A23J 1/009
.
{
from unicellular algae (seaweed A23J 1/006)
}
A23J 1/02
.
from meat
A23J 1/04
.
from fish or other sea animals (for animal feeding-stuff A23K 1/10)
A23J 1/06
.
from blood (for animal feeding-stuff A23K 1/04; plastic materials from blood C08H 1/00)
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A23J 1/08
.
from eggs
A23J 1/09
. .
separating yolks from whites
A23J 1/10
.
from hair, feathers, horn, skins, leather, bones, or the like
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A23J 1/12
.
from cereals, wheat, bran, or molasses
A23J 1/125
. .
{
by treatment involving enzymes or micro-organisms (enzymatic hydrolysis of proteins A23J 3/34)
}
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A23J 1/14
.
from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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A23J 1/142
. .
{
by extracting with organic solvents
}
A23J 1/144
. . .
{
Desolventization
}
A23J 1/146
. .
{
by using wave energy or electric current
}
A23J 1/148
. .
{
by treatment involving enzymes or micro-organisms (enzymatic hydrolysis of proteins A23J 3/34)
}
A23J 1/16
.
from waste water of starch-manufacturing plant or like wastes
A23J 1/18
.
from yeasts
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A23J 1/20
.
from milk, e.g. casein (curds or cheese A23C); from whey
A23J 1/202
. .
{
Casein or caseinates
}
A23J 1/205
. .
{
from whey, e.g. lactalbumine
}
A23J 1/207
. .
{
Co-precipitates of casein and lactalbumine
}
A23J 1/22
. .
Drying casein
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Working-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

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A23J 3/04
.
Animal proteins
A23J 3/06
. .
Gelatine
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A23J 3/08
. .
Dairy proteins
A23J 3/10
. . .
Casein (drying casein A23J 1/22)
A23J 3/12
. .
from blood
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A23J 3/14
.
Vegetable proteins
A23J 3/16
. .
from soybean
A23J 3/18
. .
from wheat
A23J 3/20
.
Proteins from micro-organisms or unicellular algae
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A23J 3/22
.
by texturising
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
{
except if subgroups A23J 3/22 to A23J 3/28 already provide for this subject matter
}

A23J 3/222
. .
{
Texturising casein
}
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A23J 3/225
. .
{
Texturised simulated foods with high protein content (synthetic caviar see A23L 1/3285)
}
A23J 3/227
. . .
{
Meat-like textured foods (meat extenders A23L 1/31)
}
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A23J 3/24
. .
using freezing
A23J 3/245
. . .
{
Texturising casein using freezing
}
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A23J 3/26
. .
using extrusion or expansion
A23J 3/265
. . .
{
Texturising casein using extrusion or expansion
}
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A23J 3/28
. .
using coagulation from or in a bath, e.g. spun fibres
A23J 3/285
. . .
{
Texturising casein using coagulation from or in a bath
}
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A23J 3/30
.
by hydrolysis
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
{
except if subgroups of A23J 3/30 to A23J 3/34 already provide for this subject matter
}

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A23J 3/32
. .
using chemical agents
A23J 3/325
. . .
{
of casein
}
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A23J 3/34
. . .
using enzymes
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A23J 3/341
. . . .
{
of animal proteins
}
A23J 3/342
. . . . .
{
of collagen; of gelatin
}
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A23J 3/343
. . . . .
{
of dairy proteins
}
A23J 3/344
. . . . . .
{
of casein
}
A23J 3/345
. . . . .
{
of blood proteins
}
A23J 3/346
. . . .
{
of vegetable proteins
}
A23J 3/347
. . . .
{
of proteins from microorganisms or unicellular algae
}
A23J 3/348
. . . .
{
of proteins obtained from waste materials (A23J 3/341, A23J 3/346 take precedence)
}
Phosphatide compositions for foodstuffs, e.g. lecithin
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Last Modified: 10/10/2013