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SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS (shaping substances in a plastic state in general B29C)
Definition statement
This subclass covers:

Apparatus and processes for shaping and working of foodstuff in general, not particular to any special kind of food. Processes are concerned with apparatus or process parameters (equipment to be used, configuration of said equipment, parameters such as pressure, temperature, duration of progress by equipment setup), rather than referring to products characteristics, such as recipes, ingredients etc.

Relationship between large subject matter areas

Pharmaceutical or cosmetic products: A61K;

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

Apiculture

Baker's ovens, machines or equipment for baking

Grain treatment

Foods, foodstuff or non-alcoholic beverages not covered by subclasses A23B- A23J, their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment, preservation

Domestic, e.g. household or kitchen apparatus for processing food

Preservation of alcoholic beverages

Devices for drying foodstuffs

Places in relation to which this group is residual:

Machines for making dough or baked dough products

Processing meat, poultry or fish

Preserving meat, fish, eggs, fruit, vegetables, edible seeds; chemical ripening of fruit or vegetables

Milk products

Edible oils or fats; e.g. margarines, shortenings, cooking oils

Coffee, tea or their substitutes; manufacture, preparation or infusion thereof

Cocoa, cocoa products, substitutes thereof, confectionery, chewing gum, ice-cream

Working-up proteins for foodstuffs

Animal foods

Post harvest processing of fruit and vegetables

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

Shaping substances in a plastic state in general

Cutting in general

Dispensing, delivering or transferring liquids

Emulsifiers in general

Purifying water, e.g. by ion-exchange

Essential oils in general

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

Food

In addition to the commonly accepted foods or foodstuffs, the term in this subclass also extends to cover food ingredients, such as thickening agents (e.g. starch), flavouring agents, artificial sweeteners, food colouring agents, etc.

Shaping or working of foodstuffs characterised by the products
Definition statement
This group covers:

Apparatus and process aspects of processing of food items in general, not related to specific food types

Securing foodstuffs on a non-edible supporting member
Definition statement
This subgroup covers:

Machines and process for fixation of foodstuff on a non-edible supporting member, not specific to a particular type of food products

Relationship between large subject matter areas

Chocolates and confectionery: A23G

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

Table service (dishes and tableware)

Agglomerating; Granulating; Tabletting
Definition statement
This subgroup covers:

Machines and processes for agglomerating, granulating, tabletting of food products in general, not specific to a particular type of food products

Relationship between large subject matter areas

Agglomeration, granulation, tabletting of pharmaceuticals: A61K 9/00

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

Crushing or disintegrating in general

Shaping presses in general

Encapsulation of particles, e.g. foodstuff additives
Definition statement
This subgroup covers:

Machines and processes for encapsulation of particles, e.g. foodstuff additives in general, not specific to a particular type of food products

Relationship between large subject matter areas

Encapsulation of pharmaceuticals: A61K 9/48

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

Flavouring agents

free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added (A23P 10/20, A23P 10/30 take precedence)
Definition statement
This subgroup covers:

Machines and processes for making free-flowing or instant food powders in general, not specific to a particular type of food products

References relevant to classification in this subgroup
This subgroup does not cover:

Agglomerating; Granulating; Tabletting

Encapsulation of particles

Chocolate drinks, in powdered form

Non-alcoholic beverages in dry form

Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
Definition statement
This group covers:

Machines and processes for coating of foodstuffs, coatings therefore, making of laminated, multilayered or stuffed foodstuffs in general, not specific to a particular type of food products

Relationship between large subject matter areas

Coating of confectionery items: A23G 3/00

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

Packaging

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

Coating processes and apparatus in general

by dipping in a bath
Definition statement
This subgroup covers:

Apparatus or processes for dip-coating in a liquid or semi-liquid bath

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

Dip-coating in general

by spray-coating, fluidised-bed coating or coating by casting (combined with breading A23P 20/12)
Definition statement
This subgroup covers:

Other apparatus or processes for coating of food products with liquid or semi-liquid products, e.g. spray-coating, fluidised-bed coating, coating by casting, not provided for in other classes

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

Coating processes and apparatus in general

Special rules of classification within this subclass/group

Combined with breading A23P 20/12

Shaping or working of foodstuffs characterised by the process or apparatus (A23P 10/00, A23P 20/00 take precedence)
Definition statement
This group covers:

Shaping methods for food products, e.g. moulding, extruding etc., not specific to a particular type of food products, and their respective apparatus

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

Shaping of items in general

Extruding
Definition statement
This subgroup covers:

Shaping of food products by extrusion in general, not specific to a particular type of food products

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

Extrusion in general

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Last Modified: 10/11/2013