CPC Definition - Subclass A23B
This place covers:
Methods for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables (preservation of raw potatoes) or edible seeds by heating, drying, freezing, irradiating, smoking, using chemicals or microorganisms, etc. and compositions therefor.
Apparatus for preserving meat, sausages, fish , fish products, eggs, egg products, fruit, vegetables or edible seeds using liquids, solids or gases.
Apparatus, methods, and compositions for coating meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds with a protective layer.
Apparatus for compressing sauerkraut.
Chemical ripening of fruit or vegetables with liquids, solids or gases.
Preserved, ripened or canned products (i.e., meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds), per se.
Preservation of foods or foodstuffs in general is classified in group A23L 3/00 while A23B includes the methods of preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds as well as the chemical ripening of fruit or vegetables. A classification in A23B is proper if the preservation method is for specific types of foods which are covered in A23B. If a food in general is being preserved by a specific preservation method it is classified in A23L 3/00.
Deciding between the main group A23L 3/00 and the subclass A23B is generally a matter of function or application. Where the particular preservation technology is the main point of interest, classification is made in this main group A23L 3/00, and where the application to particular foodstuffs is the main interest, classification is made in the present subclass. Some double-classification is evident, see also special rules of classification below.
Preserving, protecting, or purifying packages or package contents in association with packaging and apparatus therefor are classified in B65B 55/00. Preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds and apparatus therefor not restricted to packaging are classified in A23B.
B65D 81/00 deals with containers, packaging elements or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents. More specifically, B65D 81/28 deals with applications of food preservatives, fungicides, pesticides or animal repellants to the container or the packaging material, per se to prevent deterioration or decay. A23B deals with preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds, per se.
Attention is drawn to the following places, which may be of interest for search:
Biocides | |
Preservation of plants or parts thereof | |
Preservation of bakery products | |
Preservation of milk or dairy products | |
Preservation of foods or foodstuffs in general | |
General methods for cooking foods | |
Cleaning vegetables, fruits and other foodstuffs | |
Meat products in general | |
Egg products in general | |
Food-from-the-sea products, fish products | |
Preparation of fruits and vegetable | |
Dried cooked potatoes | |
Marmelade, jam, fruit jellies | |
Food consisting mainly of nut meats or seeds | |
Machines for blanching | |
Shaping foods in general | |
Kitchen equipment | |
Sterilising and disinfecting of non-food material | |
Preserving foods or foodstuffs in association with packaging method | |
Preservation associated with packaging (entity) | |
Antioxidant compositions | |
Preserving fats, oils by using additives | |
Preservation of alcoholic beverages | |
Refrigeration machines, cooling freezing | |
Devices for drying foodstuffs | |
Heat exchange in general | |
Heating by electric, magnetic, or electromagnetic fields |
A23B: Specific methods for vegetables, meat, fish, eggs, cereals.
A23L 3/00: General preservation methods for food. Double classification (A23B / A23L 3/00) is sometimes necessary.
Non-limiting examples of situations where double classification is necessary:
General method for preserving food but with specific examples for fish, meat;
Specific method for preserving vegetables but a more specific subgroup exists in A23L 3/00 for the preservation method e.g. high pressure treatment.
When classifying in A23B, A23V 2200/00 indexing system relating to food composition, food ingredients and processes and A23V 2400/00 indexing schemes relating to lactic or propionic acid bacteria used in foodstuffs or food preparation should also be used , in accordance with A23V 2200/00 and A23V 2400/00 classification rules (at the end of the definition).
It should be observed however that the indexing scheme A23V 2400/00 is not specifically associated with the subclass A23B, but may be used in combination with other food-related subclasses such as e.g. A23C.
This place covers:
General methods for preserving meat, sausages, fish or fish products
This group includes other physical treatments e.g. high pressure, ultrasound
This place covers:
Preserving with gases, including controlled atmosphere and vacuum
This place covers:
inorganic compounds, e.g. mineral acids, hydrogen peroxide, ozone, carbon dioxide ()
This place does not cover:
Preserving by inorganic salts, e.g. KCl, calcium hypochlorite other than kitchen salts, i.e. NaCl |
This place covers:
Preservation of eggs or egg products
This place covers:
Any physical treatment with no heating e.g. high pressure, ultrasound
This place covers:
Any physical treatment with no heating, e.g. high pressure, ultrasound
Attention is drawn to the following places, which may be of interest for search:
Freezing; Subsequent thawing; Cooling |
Attention is drawn to the following places, which may be of interest for search:
Preserving with acids; Acid fermentation |
This place covers:
Preservation of edible seeds