Skip over navigation
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS (preserving foodstuffs in general A23L 3/00; preserving in general A61L; applying food preservatives in packages B65D 81/28)
Definition statement
This subclass/group covers:

Methods for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables (preservation of raw potatoes) or edible seeds by heating, drying, freezing, irradiating, smoking, using chemicals or micro-organisms, etc. and compositions therefor.

Apparatus for preserving meat, sausages, fish , fish products, eggs, egg products, fruit, vegetables or edible seeds using liquids, solids or gases.

Apparatus, methods, and compositions for coating meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds with a protective layer.

Apparatus for compressing sauerkraut.

Chemical ripening of fruit or vegetables with liquids, solids or gases.

Preserved, ripened or canned products (i.e., meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds), per se.

Relationship between large subject matter areas

Preservation of foods or foodstuffs in general is classified in group A23L 3/00 while A23B includes the methods of preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds as well as the chemical ripening of fruit or vegetables. A classification in A23B is proper if the preservation method is for specific types of foods which are covered in A23B. If a food in general is being preserved by a specific preservation method it is classified in A23L 3/00.

Deciding between the main group A23L 3/00 and the subclass A23B is generally a matter of function or application. Where the particular preservation technology is the main point of interest, classification is made in this main group A23L 3/00, and where the application to particular foodstuffs is the main interest, classification is made in the present subclass. Some double-classification is evident, see also special rules of classification below.

Preserving, protecting, or purifying packages or package contents in association with packaging and apparatus therefor are classified in B65B 55/00. Preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds and apparatus therefor not restricted to packaging are classified in A23B.

B65D 81/00 deals with containers, packaging elements or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents. More specifically, B65D 81/28 deals with applications of food preservatives, fungicides, pesticides or animal repellants to the container or the packaging material, per se to prevent deterioration or decay. A23B deals with preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds, per se.

References relevant to classification in this subclass
This subclass/group does not cover:
Preservation of plants or parts thereof
Biocides
Sterilising and disinfecting of non-food material
Preserving foods or foodstuffs in association with packaging method
Preservation associated with packaging (entity)
Informative references
Attention is drawn to the following places, which may be of interest for search:
Preservation of bakery products
Preservation of milk or dairy products
Cleaning vegetables, fruits and other foodstuffs
Shaping foods in general
General methods for cooking foods
Marmelade, jam, fruit jellies
Preparation of fruits and vegetable
Dried cooked potatoes
Meat products in general
Egg products in general
Food-from-the-sea products, fish products
Food consisting mainly of nut meats or seeds
Machines for blanching
Kitchen equipment
Antioxidant compositions
Preserving fats, oils by using additives
Preservation of alcoholic beverages
Refrigeration machines, cooling freezing
Devices for drying foodstuffs
Heat exchange in general
F28
Heating by electric, magnetic, or electromagnetic fields
Special rules of classification within this subclass

A23B: Specific methods for vegetables, meat, fish, eggs, cereals.

A23L 3/00: General preservation methods for food. Double classification (A23B / A23L 3/00) is sometimes necessary.

Non-limiting examples of situations where double classification is necessary:

General method for preserving food but with specific examples for fish, meat;

Specific method for preserving vegetables but a more specific subgroup exists in A23L 3/00 for the preservation method e.g. high pressure treatment.

When classifying in A23B, A23V 2200/00 indexing system and A23B indexing schemes should also be used when appropriate, in accordance with A23V 2200/00 and A23B classification rules.

It should be observed however that the indexing scheme A23B is not specifically associated with the subclass A23B, but may be used in combination with other food-related subclasses such as e.g. A23C.

General methods for preserving meat, sausages, fish or fish products
Definition statement
This subclass/group covers:

General methods for preserving meat, sausages, fish or fish products

Preserving by irradiation or electric treatment without heating effect
Special rules of classification within this group

This group includes other physical treatments e.g. high pressure, ultrasound

in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Definition statement
This subclass/group covers:

Preserving with gases, including controlled atmosphere and vacuum

Inorganic compounds
Definition statement
This subclass/group covers:

inorganic compounds, e.g. mineral acids, hydrogen peroxide, ozone, carbon dioxide other than inorganic salts (A23B 4/027)

References relevant to classification in this subclass
This subclass/group does not cover:
Preserving by inorganic salts, e.g. KCl, calcium hypochlorite other than kitchen salts, i.e. NaCl
Preservation of eggs or egg products (preserving dough or bakery products A21D)
Definition statement
This subclass/group covers:

Preservation of eggs or egg products

Preserving by irradiation or electric treatment without heating effect
Definition statement
This subclass/group covers:

includes electric or irradiation treatment with no heating e.g. high pressure, ultrasound

Preservation of chemical ripening of fruit or vegetables
Preserving by irradiation or electric treatment without heating effect
Definition statement
This subclass/group covers:

includes electric or irradiation treatment with no heating, e.g. high pressure, ultrasound

Preservation of edible seeds, e.g. cereals
Definition statement
This subclass/group covers:

Preservation of edible seeds

This page is owned by Office of Patent Classification.
Last Modified: 10/11/2013