1. CPC Sections
  2. CPC Section A
  3. CPC Class A23
  4. CPC Subclass A23J
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CPC
COOPERATIVE PATENT CLASSIFICATION
​
A23J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS [2021-05]
WARNING

  • {In this subclass non-limiting references (in the sense of paragraph 39 of the Guide to the IPC) may still be displayed in the scheme.}
A23J 1/00
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites [2021-05]
A23J 1/001
.
{from waste materials, e.g. kitchen waste} [2013-01]
A23J 1/002
. .
{from animal waste materials (A23J 1/10 takes precedence)} [2013-01]
A23J 1/003
. .
{from animal excrements, e.g. poultry manure} [2013-01]
A23J 1/004
. .
{from waste products of dairy plant (whey A23J 1/20)} [2013-01]
A23J 1/005
. .
{from vegetable waste materials} [2013-01]
A23J 1/006
.
{from vegetable materials (A23J 1/005, A23J 1/12 and A23J 1/14 take precedence)} [2013-01]
A23J 1/007
. .
{from leafy vegetables, e.g. alfalfa, clover, grass} [2013-01]
A23J 1/008
.
{from microorganisms (A23J 1/18 takes precedence)} [2017-08]
A23J 1/009
.
{from unicellular algae (seaweed A23J 1/006)} [2013-01]
A23J 1/02
.
from meat [2013-01]
A23J 1/04
.
from fish or other sea animals [2021-05]
A23J 1/06
.
from blood [2021-05]
A23J 1/08
.
from eggs [2013-01]
A23J 1/09
. .
separating yolks from whites [2013-01]
A23J 1/10
.
from hair, feathers, horn, skins, leather, bones, or the like [2013-01]
A23J 1/12
.
from cereals, wheat, bran, or molasses [2013-01]
A23J 1/125
. .
{by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J 3/34)} [2017-08]
A23J 1/14
.
from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds [2013-01]
A23J 1/142
. .
{by extracting with organic solvents} [2013-01]
A23J 1/144
. . .
{Desolventization} [2013-01]
A23J 1/146
. .
{by using wave energy or electric current} [2013-01]
A23J 1/148
. .
{by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J 3/34)} [2017-08]
A23J 1/16
.
from waste water of starch-manufacturing plant or like wastes [2013-01]
A23J 1/18
.
from yeasts [2013-01]
A23J 1/20
.
from milk, e.g. casein (curds or cheese A23C); from whey [2013-01]
A23J 1/202
. .
{Casein or caseinates} [2013-01]
A23J 1/205
. .
{from whey, e.g. lactalbumine} [2013-01]
A23J 1/207
. .
{Co-precipitates of casein and lactalbumine} [2013-01]
A23J 1/22
. .
Drying casein [2013-01]
​
A23J 3/00
Working-up of proteins for foodstuffs [2018-08]
NOTE

  • In groups A23J 3/04 - A23J 3/20, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.
A23J 3/04
.
Animal proteins [2017-01]
A23J 3/06
. .
Gelatine [2013-01]
A23J 3/08
. .
Dairy proteins [2013-01]
A23J 3/10
. . .
Casein (drying casein A23J 1/22) [2013-01]
A23J 3/12
. .
from blood [2013-01]
A23J 3/14
.
Vegetable proteins [2013-01]
A23J 3/16
. .
from soybean [2013-01]
A23J 3/18
. .
from wheat [2013-01]
A23J 3/20
.
Proteins from microorganisms or unicellular algae [2017-08]
​
A23J 3/22
.
by texturising [2016-05]
NOTE

A23J 3/222
. .
{Texturising casein} [2013-01]
A23J 3/225
. .
{Texturised simulated foods with high protein content (synthetic caviar see A23L 17/35)} [2016-08]
A23J 3/227
. . .
{Meat-like textured foods (meat extenders A23L 13/00)} [2016-08]
A23J 3/24
. .
using freezing [2013-01]
A23J 3/245
. . .
{Texturising casein using freezing} [2013-01]
A23J 3/26
. .
using extrusion or expansion [2013-01]
A23J 3/265
. . .
{Texturising casein using extrusion or expansion} [2013-01]
A23J 3/28
. .
using coagulation from or in a bath, e.g. spun fibres [2013-01]
A23J 3/285
. . .
{Texturising casein using coagulation from or in a bath} [2013-01]
​
A23J 3/30
.
by hydrolysis [2016-05]
NOTE

A23J 3/32
. .
using chemical agents [2013-01]
A23J 3/325
. . .
{of casein} [2013-01]
A23J 3/34
. . .
using enzymes [2013-01]
A23J 3/341
. . . .
{of animal proteins} [2013-01]
A23J 3/342
. . . . .
{of collagen; of gelatin} [2013-01]
A23J 3/343
. . . . .
{of dairy proteins} [2013-01]
A23J 3/344
. . . . . .
{of casein} [2013-01]
A23J 3/345
. . . . .
{of blood proteins} [2013-01]
A23J 3/346
. . . .
{of vegetable proteins} [2013-01]
A23J 3/347
. . . .
{of proteins from microorganisms or unicellular algae} [2013-01]
A23J 3/348
. . . .
{of proteins obtained from waste materials (A23J 3/341, A23J 3/346 take precedence)} [2013-01]
A23J 7/00
Phosphatide compositions for foodstuffs, e.g. lecithin [2013-01]