CPC Definition - Subclass A23B

Last Updated Version: 2023.08
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
Definition statement

This place 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 microorganisms, 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.

Relationships with other classification places

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
Informative references

Attention is drawn to the following places, which may be of interest for search:

Biocides

A01N

Preservation of plants or parts thereof

A01N 3/00

Preservation of bakery products

A21D

Preservation of milk or dairy products

A23C

Preservation of foods or foodstuffs in general

A23L 3/00

General methods for cooking foods

A23L 5/10

Cleaning vegetables, fruits and other foodstuffs

A23L 5/57

Meat products in general

A23L 13/00

Egg products in general

A23L 15/00

Food-from-the-sea products, fish products

A23L 17/00

Preparation of fruits and vegetable

A23L 19/00

Dried cooked potatoes

A23L 19/12

Marmelade, jam, fruit jellies

A23L 21/10

Food consisting mainly of nut meats or seeds

A23L 25/00

Machines for blanching

A23N 12/00

Shaping foods in general

A23P 10/00

Kitchen equipment

A47J

Sterilising and disinfecting of non-food material

A61L 2/00

Preserving foods or foodstuffs in association with packaging method

B65B 55/00

Preservation associated with packaging (entity)

B65D 81/24, B65D 81/26, B65D 81/28

Antioxidant compositions

C09K 15/00

Preserving fats, oils by using additives

C11B 5/00

Preservation of alcoholic beverages

C12H

Refrigeration machines, cooling freezing

F25B, F25D

Devices for drying foodstuffs

F26B

Heat exchange in general

F28

Heating by electric, magnetic, or electromagnetic fields

H05B 6/00

Special rules of classification

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 A23V 2400/00 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 A23V 2400/00 classification rules (at the end of the definition).

It should be observed however that the indexing scheme A23V 2400/00 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 place covers:

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

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

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 place covers:

Preserving with gases, including controlled atmosphere and vacuum

Organic compounds; Microorganisms; Enzymes
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Acid fermentation

A23B 4/12

Inorganic compounds
Definition statement

This place covers:

inorganic compounds, e.g. mineral acids, hydrogen peroxide, ozone, carbon dioxide ()

References
Limiting references

This place does not cover:

Preserving by inorganic salts, e.g. KCl, calcium hypochlorite other than kitchen salts, i.e. NaCl

A23B 4/027

Preservation of eggs or egg products
Definition statement

This place covers:

Preservation of eggs or egg products

Preserving by irradiation or electric treatment without heating effect
Definition statement

This place covers:

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

Preserving by irradiation or electric treatment without heating effect
Definition statement

This place covers:

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

in the form of gases, e.g. fumigation; Compositions or apparatus therefor
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Freezing; Subsequent thawing; Cooling

A23B 7/04

Organic compounds; Microorganisms; Enzymes
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Preserving with acids; Acid fermentation

A23B 7/10

Preservation of edible seeds, e.g. cereals
Definition statement

This place covers:

Preservation of edible seeds