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PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
Definition statement
This subclass/group 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 texturising using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.

Phosphatide compositions for foodstuffs, e. g. lecithin.

Relationship between large subject matter areas

Phosphatides in oils or fats are classified in C11B.

References relevant to classification in this subclass
This subclass/group does not cover:
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
Food or foodstuffs containing proteins as gelling or thickening agents
Dietetic products containing proteins as additive
Proteins as adding ingredients for non-alcoholic beverages
Informative references
Attention is drawn to the following places, which may be of interest for search:
Animal feeding-stuff
Emulsifiers for foodstuffs
Protein compositions or phosphatide compositions for pharmaceuticals or cosmetics
A61K 8/64, A61K9/38, A61K9/64
Phosphatides 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
Analysis of food
Enzymes and preparation thereof
Preparation of peptides or proteins using fermentation or enzymes
Use of substances as emulsifying, wetting, dispersing or foam-producing agents
B01F17/30
Special rules of classification

In groups A23J 3/04-A23J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place.

Subject matter classified in groups A23J 3/22-A23J 3/30 is also classified in groups A23J 3/04-A23J 3/20, if the nature of the protein is of interest.

Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
Special rules of classification in this group
This subclass/group covers:

Obtaining (e.g. by extraction, separation) proteins from raw materials, does not include (after)treatments such as hydrolysis, texturizing.

Working-up of proteins for foodstuffs
Special rules of classification in this group
This subclass/group covers:

(After) treatment of proteins such as texturizing, hydrolysis, does not include obtaining (e.g. extraction) of proteins.

Phosphatide compositions for foodstuffs, e.g. lecithin
Special rules of classification in this group
This subclass/group covers:

This group includes special phosphatide compounds incorporated in foodstuffs (emulsifiers per se A23L 1/035)

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Last Modified: 10/11/2013