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CPC Definition - Subclass A23G

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Last Updated Version: 2024.08
A23G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
Definition statement

This place covers:

Confectionery products, chocolate, cocoa products, chewing gums, ice creams and frozen confections. Processes of preparation, Decorating sweetmeats including cakes and apparatus adapted for manufacture of these products.

Relationships with other classification places

Bakery or pastry products, cookies, biscuit (A21D), other cereal products (e.g. granola bars: A23L or A21D), non-frozen dairy products (A23C), fruits products (A23B, A23L), sugars or sweeteners per se. (A23L 27/30, C07H), sugar industry (C13B), other saccharides (C13K)

References
Limiting references

This place does not cover:

Bakery or pastry products, cookies, biscuits

A21D

Dairy products, yogurt

A23C

Cereal products, granola bars

A23L 7/126

Puddings, dry powder puddings

A23L 9/10

Snack fruit products

A23L 19/09

Sweetening agents

A23L 27/30

Edible, soluble films

A23L 27/79

Sugars, derivatives thereof

C07H

Polysaccharides

C08L

Sugar industry

C13B

Other saccharides

C13K

Informative references

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

Fat, oil compositions

A23D

Marmelade, jams, Jellies, simulated fruit products

A23L 21/10

Honey

A23L 21/25

Chewing tobacco

A24B 13/00

Cigarette substitute

A24B 15/16, A24F 47/00

Kitchen equipmentIce cream scoops

A47J, A47J 43/282

Preparation for medical, dental or toilet purposes

A61K

Medical chewing gums

A61K 9/0058

Pills, tablets

A61K 9/20

Medical dragees, coated pills or tablets, coating process

A61K 9/28

Medical preparation in capsules of chocolate

A61K 9/48

Preparations for care of the teeth

A61Q 11/00

Ice cream packages

B65D 85/78

Refrigeration machines, cooling freezing

F25B, F25D

Drying

F26B

Special rules of classification

In this subclass, subject matter which cannot be completely classified in a single one of the main groups should be classified in each relevant main group.

The main group A23G 3/00 takes precedence over A23G 1/00 and A23G 9/00.

Special processing steps not included in main groups A23G 1/00 ad A23G 9/00 are classified in the appropriate subgroup of A23G 3/00.

The classification symbols of groups:

A23G 1/305, A23G 1/56, A23G 3/343, A23G 3/346, A23G 4/062, A23G 9/322 and A23G 9/52 can be used in combination with Indexing Codes A23G. Only one symbol is added after the classification symbol. If necessary, the classification symbol with a different additional symbol is repeated e.g. A23G 1/56, A23G 2200/02

The additional symbols give further information concerning structure, composition or form.

A23V 2002/00 Indexing scheme should be used as much as possible in combination with the subgroups A23G 1/30, A23G 3/34, A23G 4/06 and A23G 9/32 and lower.

Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
References
Application-oriented references

Examples of places where the subject matter of this place is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Kitchen equipment for cocoa preparation

A47J

Apparatus for making beverages

A47J 31/00

Preliminary treatment, e.g. fermentation of cocoa
References
Informative references

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

Machines for roasting cocoa

A23N 12/00

Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products (machines for roasting cocoa A23N 12/00)
References
Limiting references

This place does not cover:

Machines for roasting cocoa

A23N 12/00

Informative references

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

Crushing or grinding apparatus in general

B02C

Cocoa butter presses
References
Informative references

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

Presses for squeezing out liquid from liquid-containing material in general

B30B

Apparatus for removing chocolate from the moulds
References
Informative references

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

Discharging baked goods from tins

A21B 3/18

{Products for covering, coating, finishing, decorating}
Definition statement

This place covers:

coating compositions, edible inks

characterised by the fats used (containing dairy products A23G 1/46)
Definition statement

This place covers:

structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 1/46)
Definition statement

This place covers:

  • carbohydrates used in the cocoa products, e.g. polysaccharides;
  • artificial sweetening agents used in the cocoa products (dipeptide sweeteners A23G 1/44)
{containing vitamins, antibiotics}
Definition statement

This place covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in the cocoa products, A23G 1/48 takes precedence

containing peptides or proteins (containing dairy products A23G 1/46)
Definition statement

This place covers:

peptides, proteins or amino acids contained in the cocoa products

Composite products, e.g. layered {laminated}, coated, filled
Definition statement

This place covers:

  • composites products, e.g. layered, laminated, coated, filled;
  • microstructures e.g. encapsulated additives
making liquid products, e.g. for making chocolate milk {drinks and the products for their preparation, pastes for spreading, milk crumb, (A23G 1/305 takes precedence)}
Definition statement

This place covers:

  • intermediate products, e.g. special fat for chocolate, milk crumb, chocolate powder.
  • Chocolate drinks in powder or liquid form
  • processes for making chocolate milk/drinks
  • processes for making the powder for preparaing the liquid cocoa composition
{Processes of manufacture not relating to composition and compounding ingredients}
Definition statement

This place covers:

processes and method steps for manufacturing confectionery products

Special rules of classification

When description of mechanical elements or structures (apparatus) is present, a double classification in the corresponding subgroups of A23G 3/02 is necessary.

Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
Definition statement

This place covers:

Apparatus and accessories, e.g mixing elements, extrusion screw, moulds, control systems, manual handled equipment like piping bags for manufacture or treatment of confectionery products.

Special rules of classification

When description of the obtained product, process or method steps is present, a double classification in the corresponding subgroups of A23G 3/0002 is necessary.

Apparatus for decorating sweetmeats or confectionery
References
Informative references

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

Applying liquids to surfaces in general

B05

Processes for preparing caramel or sugar colours
References
Informative references

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

Colouring foodstuffs

A23L 5/40

Flavouring foodstuffs

A23L 27/00

{Products for covering, coating, finishing, decorating}
Definition statement

This place covers:

coating compositions, edible inks

{Finished or semi-finished products in the form of powders, paste or liquids (A23G 3/343 takes precedence)}
Definition statement

This place covers:

  • Intermediate products, e.g. special fat for confectionery products, special carbohydrates and products in powder form to be finished with a liquid.
  • Products in liquid, paste or powder form.
{containing vitamins, antibiotics}
Definition statement

This place covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in the sweetmeats, A23G 3/48 takes precedence

References
Limiting references

This place does not cover:

Sweetmeats characterized by the composition containing plants or parts thereof

A23G 3/48

characterised by the fats used (containing dairy products A23G 3/46)
Definition statement

This place covers:

nature, structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 3/46)
Definition statement

This place covers:

carbohydrates used in the sweetmeats, e.g. polysaccharides;

  • artificial sweetening agents used in the sweetmeats, (dipeptide sweeteners A23G 3/44), (A23G 3/38 takes precedence)
References
Limiting references

This place does not cover:

Sweetmeats characterised by sucrose-free products

A23G 3/38

Informative references

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

Sweetmeats characterised by peptides or proteins

A23G 3/44

sweetmeats characterised by dairy compositions

A23G 3/46

Special rules of classification

Sweetmeats comprising milk or dairy components are classified in A23G 3/46 but a lactose or whey protein isolated component will be classified in A23G 3/42 and A23G 3/44 respectively.

containing peptides or proteins (containing dairy products A23G 3/46)
Definition statement

This place covers:

peptides, proteins, amino acids contained in the sweetmeats

characterised by shape, structure or physical form, e.g. products with supported structure
References
Informative references

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

Composite structures including chocolate, e.g. as layer, coating or filler

A23G 1/54

Composite products, e.g. layered, coated, filled
Definition statement

This place covers:

  • composites products, e.g. layered, coated , filled
  • microstructures e.g. encapsulated additives
Chewing gum
References
Application-oriented references

Examples of places where the subject matter of this place is covered when specially adapted, used for a particular purpose, or incorporated in a larger system:

Medicinal preparations characterised by chewing gum form

A61K 9/0058

Apparatus specially adapted for manufacture or treatment of chewing gum
Definition statement

This place covers:

apparatus or method of manufacture

{Products for covering, coating, finishing, decorating}
Definition statement

This place covers:

coating compositions, edible inks, rolling compounds

{characterised by the fat used}
Definition statement

This place covers:

nature, structure, composition or amount of fatty component

characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G 4/16)
Definition statement

This place covers:

  • Carbohydrates used in chewing gum, e.g. polysaccharides,
  • artificial sweetening agents used in chewing gum, (dipeptide sweeteners A23G 4/14)
{containing vitamins, antibiotics}
Definition statement

This place covers:

vitamins, antibiotics, other medicinal or pharmaceutical products contained in chewing gum, A23G 4/068 takes precedence.

References
Limiting references

This place does not cover:

Chewing gum characterised by the fat used

A23G 4/068

containing peptides or proteins (containing dairy products A23G 4/16)
Definition statement

This place covers:

peptides, proteins, amino acids contained in chewing gum

Composite products, e.g. centre-filled {, multi-layer, laminated}
Definition statement

This place covers:

  • composites products, e.g. layered, coated, filled
  • microstructures e.g. encapsulated additives
Production of frozen sweets, e.g. ice-cream
References
Informative references

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

Packages

B65D 85/78

Batch production {(A23G 9/06 takes precedence)}
References
Limiting references

This place does not cover:

Characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium

A23G 9/06

Informative references

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

Continuous production

A23G 9/14

{Products for covering, coating, finishing, decorating}
Definition statement

This place covers:

coating compositions, edible inks

{characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G 9/40)}
Definition statement

This place covers:

nature, structure, composition or amount of fatty component

characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G 9/40)
Definition statement

This place covers:

  • Frozen sweets comprising carbohydrates, e.g. polysaccharides
  • Frozen sweets comprising artificial sweetening agents (dipeptide sweeteners A23G 9/38)
References
Informative references

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

Frozen sweets containing peptides or proteins

A23G 9/38

Frozen sweets characterized by dairy products used

A23G 9/40

Special rules of classification

Frozen sweets comprising milk or dairy components are classified in A23G 9/40 but a lactose or whey protein isolated component will be classified in A23G 9/34 and A23G 9/38 respectively.

{containing vitamins, antibiotics}
Definition statement

This place covers:

vitamins, antibiotics, medicinal or pharmaceutical products contained in frozen sweets, A23G 9/42 takes precedence.

References
Limiting references

This place does not cover:

Frozen sweets containing plants or parts thereof

A23G 9/42

containing peptides or proteins (characterised by the dairy products used A23G 9/40)
Definition statement

This place covers:

peptides, proteins, amino acids contained in frozen sweets

Composite products, e.g. layered {, laminated}, coated, filled
Definition statement

This place covers:

  • composite products, e.g. layered, laminated, coated, filled
  • microstructures e.g. encapsulated additives
Liquid products; Solid products in the form of powders, flakes or granules for making liquid products {; Finished or semi-finished solid products, frozen granules}
Definition statement

This place covers:

premix for ice cream, intermediate product for ice cream or frozen dessert preparation

Glossary of terms

In this place, the following terms or expressions are used with the meaning indicated:

ice cream

any edible frozen or congealed semi-liquid or pasty substance, e.g. slush ice

slush ice

semi-frozen beverage, granité

containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
References
Informative references

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

Containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

A23G 2200/06