CPC Definition - Subclass A23J
This place covers:
Obtaining of protein compositions for foodstuffs, e.g. from meat, fish or sea animals, blood, eggs, hair, cereals, leguminous or other vegetable seeds, waste water, yeasts or milk.
Bulk opening of eggs and separation of yolks from whites.
Working-up of proteins for foodstuffs, e.g. by texturizing using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.
Phosphatide compositions for foodstuffs, e. g. lecithin.
Phosphatides in oils or fats are classified in C11B.
Attention is drawn to the following places, which may be of interest for search:
Treatment of flour or dough by adding proteins before or during baking | |
Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof | |
Cocoa products | |
Sweetmeats, confectionery or marzipan | |
Chewing gum | |
Frozen sweets containing peptides or proteins | |
Fodder | |
Animal feeding-stuff | |
Proteins as adding ingredients for non-alcoholic beverages | |
Emulsifiers for foodstuffs | |
Food or foodstuffs containing proteins as gelling or thickening agents | |
Dietetic products containing proteins as additive | |
Protein compositions or phosphatide compositions for pharmaceuticals or cosmetics | |
Phosphatides per se | |
Proteins per se | |
General processes for the preparation of peptides | |
Peptides e.g. oligopeptides, proteins | |
Immunoglobulins | |
Carrier-bound or immobilised peptides and preparation thereof | |
Hybridpeptides | |
Macromolecular materials from blood | |
Preparation of glue | |
Gelatin not for foodstuffs | |
Use of substances as emulsifying, wetting, dispersing or foam-producing agents | |
Enzymes and preparation thereof | |
Preparation of peptides or proteins using fermentation or enzymes | |
Analysis of food |
Obtaining (e.g. by extraction, separation) proteins from raw materials, does not include (after)treatments such as hydrolysis, texturizing.
Attention is drawn to the following places, which may be of interest for search:
Animal feeding stuff from blood | |
Macromolecular products derived from proteins |
(After) treatment of proteins such as texturizing, hydrolysis, does not include obtaining (e.g. extraction) of proteins.
This group includes special phosphatide compounds incorporated in foodstuffs (emulsifiers per se A23L 29/10)