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PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS (fodder A23K; protein compositions or phosphatide compositions for pharmaceuticals A61K; phosphatides per se C07F 9/10; proteins per se C07K)
Definition statement
This subclass 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 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


Carrier-bound or immobilised peptides and preparation thereof


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


Special rules of classification within this subclass

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 (preparation of glue C09H)
Special rules of classification within this group

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 within this group

(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 within this group

This group includes special phosphatide compounds incorporated in foodstuffs (emulsifiers per se A23L 29/10)

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Last Modified: 10/11/2013