IPC 7 English version A23J-A23J 7/00

A23J-A23J00700

SECTION A – HUMAN NECESSITIES

A 23

FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A 23 J

PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS (fodder A23K; protein compositions or phosphatide compositions for pharmaceuticals A61K; phosphatides per se C07F 9/10; proteins per se C07K) [4]

Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C09H) [4]

from meat

from fish or other sea animals (for animal feeding-stuff A23K 1/10)

from blood (for animal feeding-stuff A23K 1/04; plastic materials from blood C08H 1/00) [2]

from eggs

separating yolks from whites

from hair, feathers, horn, skins, leather, bones, or the like

from cereals, wheat, bran, or molasses

from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds

from waste water of starch-manufacturing plant or like wastes

from yeasts

from milk, e.g. casein (curds or cheese A23C); from whey

Drying casein

Working-up of proteins for foodstuffs

Note

In groups A23J 3/04 to A23J 3/20, in the absence of an indication to the contrary, classification is made in the last appropriate place. [5]

Animal proteins [5]

Gelatine [5]

Dairy proteins [5]

Casein (drying casein A23J 1/22) [5]

from blood [5]

Vegetable proteins [5]

from soybean [5]

from wheat [5]

Proteins from micro-organisms or unicellular algae [5]

by texturising [5]

Note

Subject matter classified in groups A23J 3/22 to A23J 3/28 is also classified in groups A23J 3/04 to A23J 3/20, if the nature of the protein is of interest. [5]

using freezing [5]

using extrusion or expansion [5]

using coagulation from or in a bath, e.g. spun fibres [5]

by hydrolysis [5]

Note

Subject matter classified in groups A23J 3/30 to A23J 3/34 is also classified in groups A23J 3/04 to A23J 3/20, if the nature of the protein is of interest. [5]

using chemical agents [5]

using enzymes [5]

Phosphatide compositions for foodstuffs, e.g. lecithin [4]