CPC Definition - Subclass A23J
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 texturising using freezing, extrusion, expansion, coagulation from or in a bath; by hydrolysis using chemical agents or enzymes.
Phosphatide compositions for foodstuffs, e. g. lecithin.
Phosphatides in oils or fats are classified in C11B.
This place does not cover:
Treatment of flour or dough by adding proteins before or during baking
Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof
Sweetmeats, confectionery or marzipan
Frozen sweets containing peptides or proteins
Proteins as adding ingredients for non-alcoholic beverages
Food or foodstuffs containing proteins as gelling or thickening agents
Dietetic products containing proteins as additive
Attention is drawn to the following places, which may be of interest for search:
Emulsifiers for foodstuffs
Protein compositions or phosphatide compositions for pharmaceuticals or cosmetics
Use of substances as emulsifying, wetting, dispersing or foam-producing agents
Phosphatides per se
General processes for the preparation of peptides
Peptides e.g. oligopeptides, proteins
Carrier-bound or immobilised peptides and preparation thereof
Macromolecular materials from blood
Preparation of glue
Gelatin not for foodstuffs
Enzymes and preparation thereof
Preparation of peptides or proteins using fermentation or enzymes
Analysis of food
Obtaining (e.g. by extraction, separation) proteins from raw materials, does not include (after)treatments such as hydrolysis, texturizing.
(After) treatment of proteins such as texturizing, hydrolysis, does not include obtaining (e.g. extraction) of proteins.