A23J

PROTEIN COMPOSITIONS FOR FOODSTUFFS

WORKING-UP PROTEINS FOR FOODSTUFFS

PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

In this subclass non-limiting references (in the sense of paragraph 39 of the Guide to the IPC) may still be displayed in the scheme.

A23J1/00

Obtaining protein compositions for foodstuffs

Bulk opening of eggs and separation of yolks from whites

A23J1/001

from waste materials, e.g. kitchen waste

A23J1/002

from animal waste materials A23J1/10 takes precedence

A23J1/003

from animal excrements, e.g. poultry manure

A23J1/004

from waste products of dairy plant whey A23J1/20

A23J1/005

from vegetable waste materials

A23J1/006

from vegetable materials A23J1/005, A23J1/12 and A23J1/14 take precedence

A23J1/007

from leafy vegetables, e.g. alfalfa, clover, grass

A23J1/008

from microorganisms A23J1/18 takes precedence

A23J1/009

from unicellular algae seaweed A23J1/006

A23J1/02

from meat

A23J1/04

from fish or other sea animals

A23J1/06

from blood

A23J1/08

from eggs

A23J1/09

separating yolks from whites

A23J1/10

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

A23J1/12

from cereals, wheat, bran, or molasses

A23J1/125

by treatment involving enzymes or microorganisms enzymatic hydrolysis of proteins A23J3/34

A23J1/14

from leguminous or other vegetable seeds

from press-cake or oil-bearing seeds

A23J1/142

by extracting with organic solvents

A23J1/144

Desolventization

A23J1/146

by using wave energy or electric current

A23J1/148

by treatment involving enzymes or microorganisms enzymatic hydrolysis of proteins A23J3/34

A23J1/16

from waste water of starch-manufacturing plant or like wastes

A23J1/18

from yeasts

A23J1/20

from milk, e.g. casein curds or cheese A23C

from whey

A23J1/202

Casein or caseinates

A23J1/205

from whey, e.g. lactalbumine

A23J1/207

Co-precipitates of casein and lactalbumine

A23J1/22

Drying casein

A23J3/00

Working-up of proteins for foodstuffs

In groups A23J3/04 - A23J3/20, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.

A23J3/04

Animal proteins

A23J3/06

Gelatine

A23J3/08

Dairy proteins

A23J3/10

Casein drying casein A23J1/22

A23J3/12

from blood

A23J3/14

Vegetable proteins

A23J3/16

from soybean

A23J3/18

from wheat

A23J3/20

Proteins from microorganisms or unicellular algae

A23J3/22

by texturising

Subject matter classified in groups A23J3/22 - A23J3/28 is also classified in groups A23J3/04 - A23J3/20, if the nature of the protein is of interest except if subgroups A23J3/22 - A23J3/28 already provide for this subject matter

A23J3/222

Texturising casein

A23J3/225

Texturised simulated foods with high protein content synthetic caviar see

A23L17/35

A23J3/227

Meat-like textured foods meat extenders A23L13/00

A23J3/24

using freezing

A23J3/245

Texturising casein using freezing

A23J3/26

using extrusion or expansion

A23J3/265

Texturising casein using extrusion or expansion

A23J3/28

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

A23J3/285

Texturising casein using coagulation from or in a bath

A23J3/30

by hydrolysis

Subject matter classified in groups A23J3/30 - A23J3/34 is also classified in groups A23J3/04 - A23J3/20, if the nature of the protein is of interest except if subgroups of A23J3/30 - A23J3/34 already provide for this subject matter

A23J3/32

using chemical agents

A23J3/325

of casein

A23J3/34

using enzymes

A23J3/341

of animal proteins

A23J3/342

of collagen; of gelatin

A23J3/343

of dairy proteins

A23J3/344

of casein

A23J3/345

of blood proteins

A23J3/346

of vegetable proteins

A23J3/347

of proteins from microorganisms or unicellular algae

A23J3/348

of proteins obtained from waste materials A23J3/341, A23J3/346 take precedence

A23J7/00

Phosphatide compositions for foodstuffs, e.g. lecithin