CPC Definition - Subclass A23J

Last Updated Version: 2022.01
Definition statement

This place 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 texturizing using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.

Phosphatide compositions for foodstuffs, e. g. lecithin.

Relationships with other classification places

Phosphatides in oils or fats are classified in C11B.

Informative references

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

Treatment of flour or dough by adding proteins before or during baking

A21D 2/26

Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof

A23C 9/00, A23C 11/00, A23C 17/00, A23C 23/00

Cocoa products

A23G 1/44

Sweetmeats, confectionery or marzipan

A23G 3/44

Chewing gum

A23G 4/14

Frozen sweets containing peptides or proteins

A23G 9/38



Animal feeding-stuff

A23K 10/00

Proteins as adding ingredients for non-alcoholic beverages

A23L 2/66

Emulsifiers for foodstuffs

A23L 29/10

Food or foodstuffs containing proteins as gelling or thickening agents

A23L 29/281

Dietetic products containing proteins as additive

A23L 33/17

Protein compositions or phosphatide compositions for pharmaceuticals or cosmetics

A61K 8/64, A61K 9/28, A61K 9/50

Phosphatides per se

C07F 9/10

Proteins per se


General processes for the preparation of peptides

C07K 1/00

Peptides e.g. oligopeptides, proteins

C07K 4/00, C07K 14/00


C07K 16/00

Carrier-bound or immobilised peptides and preparation thereof

C07K 17/00


C07K 19/00

Macromolecular materials from blood

C08H 1/00

Preparation of glue


Gelatin not for foodstuffs

C09H 1/00, C09H 9/04

Use of substances as emulsifying, wetting, dispersing or foam-producing agents

C09K 23/00

Enzymes and preparation thereof

C12N 9/00

Preparation of peptides or proteins using fermentation or enzymes

C12P 21/00

Analysis of food

G01N 33/02

Special rules of classification

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
Special rules of classification

Obtaining (e.g. by extraction, separation) proteins from raw materials, does not include (after)treatments such as hydrolysis, texturizing.

from blood
Informative references

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

Animal feeding stuff from blood

A23K 10/24

Macromolecular products derived from proteins

C08H 1/00

Working-up of proteins for foodstuffs
Special rules of classification

(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

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