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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
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 relating to food composition, food ingredients and processes and A23Y indexing schemes relating to lactic or propionic acid bacteria used in foodstuffs or food preparation should also be used , in accordance with A23V 2200/00 and A23Y classification rules (at the end of the definition).

It should be observed however that the indexing scheme A23Y is not specifically associated with the subclass A23B, but may be used in combination with other food-related subclasses such as e.g. A23C.

Food compositions, function of food ingredients or processes for food or foodstuffs
Definition statement
This subclass/group covers:

Foodstuffs and food processes compositions and processes. Indexing symbols are used in combination with the base class A23V 2002/00 to indicate the composition, function of ingredient(s) or process.

Special rules of classification within this group

A23V 2002/00 scheme is used to index food processes and function and/or composition of food. The indexing system is used as additional information to indicate more specific features of a composition, e.g. a particular additive (such as a gum or plant extract) which is significant for the invention.

  • general format: A23V 2002/00,symbol1,symbol2,symbol3,symbol4,... the order of the symbols does not matter

In addition, the indexing system is used as additional information to indicate a particular function of an ingredient :

  • e.g. carbon dioxide as foaming agent is indexed:
  • At least one symbol is associated with A23V 2002/00 but preferably two or more symbols (generally up to about 15-18 symbols) may be used in combination, the number of combination symbols is however not limited.
  • several different combinations should be given for different compositions, e.g.

composition 1 : A23V 2002/00, symbol1,symbol2,symbol3

composition 2 : A23V 2002/00, symbol1,symbol3,symbol4,symbol5

  • specific examples are indexed in priority as far as possible, comparative examples may also be indexed.
  • if less than 5 to10 examples : all examples should be indexed
  • more than 10 examples : the most significant ones only are indexed
  • if less than 15 indexable components : all components (and possibly function(s), processes) are indexed.
  • If several functions/processes are associated with different combinations of ingredients (composition), multiple combinations should be given, e.g.

(funct1,2,3,.. = symbol for function ; ingr1,2,3,.. = symbol for ingredient)

A23V 2002/00,funct1,ingr2,ingr3,ingr4,ingr6

A23V 2002/00,funct2,ingr2,ingr5,ingr7,ingr8

A23V 2002/00,funct3,ingr2,ingr6,ingr8,ingr9

  • If several functions are associated with the same composition, all functions can be indexed in the same combination, e.g.

A23V 2002/00,funct1,funct2,funct3,ingr1,ingr2,ingr3

  • if more than 15 indexable components : the most significant ones are indexed and/or mixture symbols are used, e.g. A23V 2250/70 for vitamin mixture, A23V 2250/156 for mineral mixture.
  • if no example present, the claims are indexed (preferably the dependent claims comprising the greatest number of components in combination).
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 ()

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:

Any physical treatment with no heating e.g. high pressure, ultrasound

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

Any physical 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

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Last Modified: 10/11/2013