Skip over navigation
Printable version [PDF]
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
Definition statement
This subclass/group covers:

Confectionery products, chocolate, cocoa products, chewing gums, ice creams and frozen confections. Processes of preparation, Decorating sweetmeats including cakes and apparatus adapted for manufacture of these products.

Relationship between large subject matter areas

Bakery or pastry products, cookies, biscuit (A21D), other cereal products (e.g. granola bars: A23L or A21D), non-frozen dairy products (A23C), fruits products (A23B, A23L), sugars or sweeteners per se. (A23L 1/236, C07H), sugar industry (C13B), other saccharides (C13K)

References relevant to classification in this subclass
This subclass/group does not cover:

Bakery or pastry products, cookies, biscuits

Cereal products, granola bars

Puddings, dry powder puddings

Snack fruit products

Edible, soluble films

Sweetening agents

Dairy products, yogurt

Sugars, derivatives thereof

Polysaccharides

Sugar industry

Other saccharides

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

Fat, oil compositions

Marmelade, jams, Jellies, simulated fruit products

Honey

Chewing tobacco

Cigarette substitute

Kitchen equipmentIce cream scoops

Preparation for medical, dental or toilet purposes

Medical chewing gums

Pills, tablets

Medical dragees, coated pills or tablets, coating process

Medical preparation in capsules of chocolate

Preparations for care of the teeth

Ice cream packages

Refrigeration machines, cooling freezing

Drying

Special rules of classification within this subclass

In this subclass, subject matter which cannot be completely classified in a single one of the main groups should be classified in each relevant main group.

The main group A23G 3/00 takes precedence over A23G 1/00 and A23G 9/00.

Special processing steps not included in main groups A23G 1/00 ad A23G 9/00 are classified in the appropriate subgroup of A23G 3/00.

The classification symbols of groups:

A23G 1/305, A23G 1/56, A23G 3/343, A23G 3/346, A23G 4/062, A23G 9/322 and A23G 9/52 can be used in combination with Indexing Codes A23G. Only one symbol is added after the classification symbol. If necessary, the classification symbol with a different additional symbol is repeated e.g. A23G 1/56, A23G 2200/02

The additional symbols give further information concerning structure, composition or form.

A23V 2002/00 Indexing scheme should be used as much as possible in combination with the subgroups A23G 1/30, A23G 3/34, A23G 4/06 and A23G 9/32 and lower.

{Products for covering, coating, finishing, decorating}
Definition statement
This subclass/group covers:

coating compositions, edible inks

characterised by the fats used (containing dairy products A23G 1/46)
Definition statement
This subclass/group covers:

structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 1/46)
Definition statement
This subclass/group covers:
  • carbohydrates used in the cocoa products, e.g. polysaccharides;
  • artificial sweetening agents used in the cocoa products (dipeptide sweeteners A23G 1/44)
{containing vitamins, antibiotics}
Definition statement
This subclass/group covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in the cocoa products, A23G 1/48 takes precedence

containing peptides or proteins (containing dairy products A23G 1/46)
Definition statement
This subclass/group covers:

peptides, proteins or amino acids contained in the cocoa products

Composite products, e.g. layered {laminated}, coated, filled
Definition statement
This subclass/group covers:
  • composites products, e.g. layered, laminated, coated, filled;
  • microstructures e.g. encapsulated additives
making liquid products, e.g. for making chocolate milk {drinks and the products for their preparation, pastes for spreading, milk crumb,(A23G 1/305 takes precedence)}
Definition statement
This subclass/group covers:
  • intermediate products, e.g. special fat for chocolate, milk crumb, chocolate powder.
  • Chocolate drinks in powder or liquid form
  • processes for making chocolate milk/drinks
  • processes for making the powder for preparaing the liquid cocoa composition
{Processes of manufacture not relating to composition and compounding ingredients}
Definition statement
This subclass/group covers:

processes and method steps for manufacturing confectionery products

Special rules of classification within this group

When description of mechanical elements or structures (apparatus) is present, a double classification in the corresponding subgroups of A23G 3/02 is necessary.

Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
Definition statement
This subclass/group covers:

Apparatus and accessories, e.g mixing elements, extrusion screw, moulds, control systems, manual handled equipment like piping bags for manufacture or treatment of confectionery products.

Special rules of classification within this group

When description of the obtained product, process or method steps is present, a double classification in the corresponding subgroups of A23G 3/0002 is necessary.

{Products for covering, coating, finishing, decorating}
Definition statement
This subclass/group covers:

coating compositions, edible inks

{Finished or semi-finished products in the form of powders, paste or liquids (A23G 3/343 takes precedence)}
Definition statement
This subclass/group covers:
  • Intermediate products, e.g. special fat for confectionery products, special carbohydrates and products in powder form to be finished with a liquid.
  • Products in liquid, paste or powder form.
{containing vitamins, antibiotics}
Definition statement
This subclass/group covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in the sweetmeats, A23G 3/48 takes precedence

References relevant to classification in this subclass
This subclass/group does not cover:

Sweetmeats characterized by the composition containing plants or parts thereof

characterised by the fats used (containing dairy products A23G 3/46)
Definition statement
This subclass/group covers:

nature, structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 3/46)
Definition statement
This subclass/group covers:

carbohydrates used in the sweetmeats, e.g. polysaccharides;

  • artificial sweetening agents used in the sweetmeats, (dipeptide sweeteners A23G 3/44), (A23G 3/38 takes precedence)
References relevant to classification in this subclass
This subclass/group does not cover:

Sweetmeats characterised by sucrose-free products

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

Sweetmeats characterised by peptides or proteins

sweetmeats characterised by dairy compositions

Special rules of classification within this subclass

Sweetmeats comprising milk or dairy components are classified in A23G 3/46 but a lactose or whey protein isolated component will be classified in A23G 3/42 and A23G 3/44 respectively.

containing peptides or proteins (containing dairy products A23G 3/46)
Definition statement
This subclass/group covers:

peptides, proteins, amino acids contained in the sweetmeats

Composite products, e.g. layered, coated, filled
Definition statement
This subclass/group covers:
  • composites products, e.g. layered, coated , filled
  • microstructures e.g. encapsulated additives
Apparatus specially adapted for manufacture or treatment of chewing gum
Definition statement
This subclass/group covers:

apparatus or method of manufacture

{Products for covering, coating, finishing, decorating}
Definition statement
This subclass/group covers:

coating compositions, edible inks, rolling compounds

{characterised by the fat used}
Definition statement
This subclass/group covers:

nature, structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 4/16)
Definition statement
This subclass/group covers:
  • Carbohydrates used in chewing gum, e.g. polysaccharides,
  • artificial sweetening agents used in chewing gum, (dipeptide sweeteners A23G 4/14)
{containing vitamins, antibiotics}
Definition statement
This subclass/group covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in chewing gum, A23G 4/068 takes precedence.

References relevant to classification in this subclass
This subclass/group does not cover:

Chewing gum characterised by the fat used

containing peptides or proteins (containing dairy products A23G 4/16)
Definition statement
This subclass/group covers:

peptides, proteins, amino acids contained in chewing gum

Composite products, e.g. centre-filled,{multi-layer, laminated}
Definition statement
This subclass/group covers:
  • composites products, e.g. layered, coated, filled
  • microstructures e.g. encapsulated additives
{Products for covering, coating, finishing, decorating}
Definition statement
This subclass/group covers:

coating compositions, edible inks

{characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G 9/40)}
Definition statement
This subclass/group covers:

nature, structure, composition or amount of fatty component

characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G 9/40)
Definition statement
This subclass/group covers:
  • Frozen sweets comprising carbohydrates, e.g. polysaccharides
  • Frozen sweets comprising artificial sweetening agents (dipeptide sweeteners A23G 9/38)
Informative references
Attention is drawn to the following places, which may be of interest for search:

Frozen sweets containing peptides or proteins

Frozen sweets characterized by dairy products used

Special rules of classification within this subclass

Frozen sweets comprising milk or dairy components are classified in A23G 9/40 but a lactose or whey protein isolated component will be classified in A23G 9/34 and A23G 9/38 respectively.

{containing vitamins, antibiotics}
Definition statement
This subclass/group covers:

vitamins, antibiotics, medicinal or pharmaceutical products contained in frozen sweets, A23G 9/42 takes precedence.

References relevant to classification in this subclass
This subclass/group does not cover:

Frozen sweets containing plants or parts thereof

containing peptides or proteins (characterised by the dairy products used A23G 9/40)
Definition statement
This subclass/group covers:

peptides, proteins, amino acids contained in frozen sweets

Composite products, e.g. layered,{laminated}, coated, filled
Definition statement
This subclass/group covers:
  • composite products, e.g. layered, laminated, coated, filled
  • microstructures e.g. encapsulated additives
Liquid products; Solid products in the form of powders, flakes or granules for making liquid products;{Finished or semi-finished solid products, frozen granules}
Definition statement
This subclass/group covers:

premix for ice cream, intermediate product for ice cream or frozen dessert preparation

Glossary of terms
In this subclass/group, the following terms (or expressions) are used with the meaning indicated:

ice cream

any edible frozen or congealed semi-liquid or pasty substance, e.g. slush ice

slush ice

semi-frozen beverage, granité

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