A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23JTHEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT shaping or working, not fully covered by this subclass, A23PPRESERVATION OF FOODS OR FOODSTUFFS, IN GENERALIn this subclass non-limiting references (in the sense of paragraph 39 of the Guide to the IPC) may still be displayed in the scheme. A23L2/00 A23L2/00Non-alcoholic beveragesDry compositions or concentrates therefor soup concentrates A23L23/10Their preparation preparation of non-alcoholic beverages by removal of alcohol C12H3/00 A23L2/02containing fruit or vegetable juices A23L2/04Extraction of juices machines or apparatus for extracting juice A23N1/00, A47J19/00 A23L2/06from citrus fruits A23L2/08Concentrating or drying of juices A23L2/082by membrane processes A23L2/085by osmosis, reverse osmosis, electrodialysis A23L2/087by ultrafiltration, microfiltration A23L2/10by heating or contact with dry gases A23L2/102Spray-drying A23L2/105Foam-drying A23L2/107Electric or wave heating A23L2/12by freezing A23L2/14and sublimation A23L2/38Other non-alcoholic beverages drinks from legumes A23L11/60Group A23L2/38 is impacted by reclassification into groups A23L11/60 and A23L11/65.
Groups A23L2/38, A23L11/60, and A23L11/65 should be considered in order to perform a complete search. A23L2/382fermented fermented nut meats or seeds A23L25/40; fermented milk preparations A23C9/12; addition of bacteria for nutritional purposes A23L33/135 A23L2/385Concentrates of non-alcoholic beverages A23L2/39Dry compositions A23L2/395in a particular shape or form A23L2/40Effervescence-generating compositions A23L2/42Preservation of non-alcoholic beverages A23L2/44by adding preservatives A23L2/46by heating A23L2/48by irradiation or electric treatment A23L2/50by irradiation or electric treatment without heating A23L2/52Adding ingredients adding preservatives A23L2/44 A23L2/54Mixing with gases A23L2/56Flavouring or bittering agents sweeteners A23L2/60 A23L2/58Colouring agents A23L2/60Sweeteners A23L2/62Clouding agentsAgents to improve the cloud-stability A23L2/64Re-adding volatile aromatic ingredients A23L2/66Proteins A23L2/68Acidifying substances A23L2/70Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter A23L2/72by filtration A23L2/74using membranes, e.g. osmosis, ultrafiltration A23L2/76by removal of gases A23L2/78by ion-exchange A23L2/80by adsorption A23L2/82by flocculation A23L2/84using microorganisms or biological material, e.g. enzymes A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs preserving foods or foodstuffs in association with packaging B65B55/00In groups A23L3/3472 - A23L3/3562, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, classification is made in the last appropriate place. This Note corresponds to IPC Note (1) relating to A23L3/3472 - A23L3/3562 A23L3/001Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves A23L3/003Control or safety devices for sterilisation or pasteurisation systems A23L3/005by heating using irradiation or electric treatment drying or kilning A23L3/40 A23L3/0055with infra-red rays A23L3/01using microwaves or dielectric heating A23L3/015by treatment with pressure variation, shock, acceleration or shear stress or cavitation A23L3/0155using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas A23L3/02by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus A23L3/022with packages moving on the spot while being transported A23L3/025with packages on a drum with horizontal axis A23L3/022 takes precedence A23L3/027transported in a hydrostatic chamber A23L3/04with packages on endless chain or band conveyors A23L3/022 takes precedence A23L3/045transported in a hydrostatic chamber A23L3/06with packages transported along a helical path A23L3/022 takes precedence A23L3/065transported in a hydrostatic chamber A23L3/08with packages on a revolving platform A23L3/022 takes precedence A23L3/085transported in a hydrostatic chamber A23L3/10by heating materials in packages which are not progressively transported through the apparatus A23L3/12with packages in intercommunicating chambers through which the heating medium is circulated A23L3/14with packages moving on the spot A23L3/16by heating loose unpacked materials A23L3/165in solid state A23L3/18while they are progressively transported through the apparatus A23L3/185in solid state A23L3/20with transport along plates A23L3/205in solid state A23L3/22with transport through tubes A23L3/225in solid state A23L3/24with the materials in spray form A23L3/245in solid state A23L3/26by irradiation without heating A23L3/263with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation laser plasma radiation A23L3/26 A23L3/266with corona irradiation A23L3/28with ultra-violet light A23L3/30by treatment with ultrasonic waves A23L3/32by treatment with electric currents without heating effect A23L3/325by electrolysis A23L3/34by treatment with chemicals A23L3/3409in the form of gases, e.g. fumigationCompositions or apparatus therefor A23L3/34095Details of apparatus for generating or regenerating gases A23L3/3418in a controlled atmosphere, e.g. partial vacuum, comprising only CO₂, N₂, O₂ or H₂O A23L3/3427in which an absorbent is placed or used packages for foodstuffs with provision for absorbing fluids B65D81/26 A23L3/3436Oxygen absorbent A23L3/3445in a controlled atmosphere comprising other gases in addition to CO₂, N₂, O₂ or H₂O A23L3/3454in the form of liquids or solids A23L3/3463Organic compoundsMicroorganismsEnzymesIn groups A23L3/3472 - A23L3/3562, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, classification is made in the last appropriate place.
This Note corresponds to IPC Note relating to A23L3/3472 - A23L3/3562. A23L3/34635Antibiotics A23L3/3472Compounds of undetermined constitution obtained from animals or plants A23L3/3481Organic compounds containing oxygen A23L3/349with singly-bound oxygen A23L3/3499with doubly-bound oxygen A23L3/3508containing carboxyl groups A23L3/3517Carboxylic acid esters A23L3/3526Organic compounds containing nitrogen A23L3/3535Organic compounds containing sulfur A23L3/3544Organic compounds containing hetero rings A23L3/3553Organic compounds containing phosphorus A23L3/3562SugarsDerivatives thereof A23L3/3571MicroorganismsEnzymes A23L3/358Inorganic compounds A23L3/3589Apparatus for preserving using liquids A23L3/3598Apparatus for preserving using solids A23L3/36FreezingSubsequent thawingCooling A23L3/361the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes moving on the spot only A23L3/363 A23L3/362with packages or with shaping in form of blocks or portions A23L3/363the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes A23L3/364with packages or with shaping in form of blocks or portions A23L3/365Thawing subsequent to freezing A23L3/37with addition of or treatment with chemicals A23L3/375with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature A23L3/40by drying or kilningSubsequent reconstitution A23L3/405Fractionated crystallisation A23L3/42with addition of chemicals before or during drying A23L3/44Freeze-drying A23L3/46Spray-drying A23L3/48Thin layer-, drum- or roller-drying A23L3/485Drum- or roller-drying A23L3/50Fluidised-bed drying A23L3/52Foam-drying A23L3/54using irradiation or electrical treatment, e.g. ultrasonic waves A23L5/00Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor A23L5/10General methods of cooking foods, e.g. by roasting or frying A23L5/11using oil A23L5/12Processes other than deep-frying or float-frying using cooking oil in direct contact with the food A23L5/13using water or steam A23L5/15using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat A23L5/17in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure A23L5/19using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking using additives to cooking oil A23L5/11 A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification A23L5/21by heating without chemical treatment, e.g. steam treatment, cooking A23L5/23by extraction with solvents A23L5/25using enzymes A23L5/27by chemical treatment, by adsorption or by absorption A23L5/273using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers A23L5/276Treatment with inorganic compounds A23L5/273 takes precedence A23L5/28using microorganisms A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation cooking A23L5/10 A23L5/32using phonon wave energy, e.g. sound or ultrasonic waves A23L5/34using microwaves A23L5/36using irradiation with frequencies of more than 10 MHz A23L5/40Colouring or decolouring of foods A23L5/41Retaining or modifying natural colour by use of additives, e.g. optical brighteners A23L5/42 takes precedence A23L5/42Addition of dyes or pigments, e.g. in combination with optical brighteners A23L5/43using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives A23L5/44using carotenoids or xanthophylls A23L5/46using dyes or pigments of microbial or algal origin A23L5/47using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46 A23L5/48Compounds of unspecified constitution characterised by the chemical process for their preparation A23L5/49Removing colour by chemical reaction, e.g. bleaching A23L5/51Concentration A23L5/55Rehydration or dissolving of foodstuffs A23L5/57Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs mechanical aspect A23N, A23P A23L7/00Cereal-derived productsMalt productsPreparation or treatment thereof preparation of malt for brewing C12C A23L7/10Cereal-derived products A23L7/101Addition of antibiotics, vitamins, amino-acids, or minerals A23L7/104Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms A23L7/109Types of pasta, e.g. macaroni or noodles A23L7/11Filled, stuffed or multilayered pasta A23L7/111Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package A23L7/113Parboiled or instant pasta A23L7/115Cereal fibre products, e.g. bran, husk A23L7/117Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152 A23L7/122Coated, filled, multilayered or hollow ready-to-eat cereals A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars A23L7/13Snacks or the like obtained by oil frying of a formed cereal dough A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals A23L7/139made from wholegrain or grain pieces without preparation of meal or dough A23L7/143Cereal granules or flakes to be cooked and eaten hot, e.g. oatmealReformed rice products A23L7/148made from wholegrain or grain pieces without preparation of meal or dough A23L7/152Cereal germ products A23L7/157Farinaceous granules for dressing meat, fish or the like A23L7/161Puffed cereals, e.g. popcorn or puffed rice A23L7/165Preparation of puffed cereals involving preparation of meal or dough as an intermediate step A23L7/17by extrusion A23L7/174Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough A23L7/178by pressure release with or without heating A23L7/183by heating without using a pressure release device A23L7/187Discontinuously-working apparatus A23L7/191After-treatment of puffed cereals, e.g. coating or salting A23L7/196Products in which the original granular shape is maintained, e.g. parboiled rice A23L7/1963coated with a layer A23L7/1965Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil A23L7/197Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196 preservation A23B9/00 A23L7/1975Cooking or roasting A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts A23L7/20Malt products preparation of malt for brewing C12C A23L7/25Fermentation of cereal malt or of cereal by malting A23L9/00PuddingsCream substitutesPreparation or treatment thereof A23L9/10PuddingsDry powder puddings A23L9/12Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk A23L9/20Cream substitutes A23L9/22containing non-milk fats but no proteins other than milk proteins A23L9/24containing non-milk fats and non-milk proteins, e.g. eggs or soybeans A23L11/00Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereofGroup A23L11/00 is impacted by reclassification into groups A23L11/40, A23L11/45, A23L11/60, A23L11/65, and A23L11/70.
All groups listed in this Warning should be considered in order to perform a complete search. A23L11/01Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting A23L11/10 – A23L11/70 take precedence A23L11/03Soya beans, e.g. full-fat soya bean flakes or grits A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65 A23L11/07Soya beans, e.g. oil-extracted soya bean flakes A23L11/30 takes precedence A23L11/10Rapid cooking pulses A23L11/30Removing undesirable substances, e.g. bitter substances A23L11/31by heating without chemical treatment, e.g. steam treatment, cooking A23L11/32by extraction with solvents A23L11/33using enzymes; Enzymatic transformation of pulses or legumes A23L11/34using chemical treatment, adsorption or absorption A23L11/35combined with heat treatment A23L11/36using irradiation, e.g. with wave energy; Using electrical means or magnetic fields A23L11/37using microorganisms A23L11/40Pulse curdsGroups A23L11/40 and A23L11/45 are incomplete pending reclassification of documents from groups A23C20/005, A23C20/02, A23C20/025, and A23L11/00.
All groups listed in this Warning should be considered in order to perform a complete search. A23L11/45Soy bean curds, e.g. tofu A23L11/50Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms removing undesirable substances A23L11/30; soy sauce A23L27/50Group A23L11/50 is incomplete pending reclassification of documents from group A23L11/70.
Groups A23L11/70 and A23L11/50 should be considered in order to perform a complete search. A23L11/60Drinks from legumes, e.g. lupine drinksGroups A23L11/60 and A23L11/65 are incomplete pending reclassification of documents from groups A23C11/10, A23C11/103, A23C11/106, A23L2/38, and A23L11/00.
All groups listed in this Warning should be considered in order to perform a complete search. A23L11/65Soy drinks A23L11/70Germinated pulse products, e.g. from soy bean sproutsGroup A23L11/70 is incomplete pending reclassification of documents from group A23L11/00.
Group A23L11/70 is also impacted by reclassification into group A23L11/50.
Groups A23L11/00, A23L11/70, and A23L11/50 should be considered in order to perform a complete search. A23L13/00Meat productsMeat mealPreparation or treatment thereof A23L13/03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces A23L13/06with gravy or sauce A23L13/10Meat meal or powderGranules, agglomerates or flakes A23L13/20from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts glands or bones as ingredients of processed meat A23L13/60 A23L13/30Meat extracts A23L13/40containing additives tenderising meat by using additives A23L13/72 A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals A23L13/422Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi A23L13/426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products A23L13/43Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids A23L13/432Addition of inorganic compounds, e.g. minerals; oligo-elements A23L13/45Addition of, or treatment with, microorganisms A23L13/74 takes precedence A23L13/46Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures A23L13/48Addition of, or treatment with, enzymes A23L13/74 takes precedence A23L13/50Poultry products, e.g. poultry sausages A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat A23L13/55Treatment of original pieces or parts binding meat pieces in a compact form A23L13/52 A23L13/57Coating with a layer or stuffing A23L13/60Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product A23L13/62Coating with a layer, stuffing or laminating A23L13/65Sausages A23L13/67Reformed meat products other than sausages A23L13/70Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted thereforGroup A23L13/70 is impacted by reclassification into groups A23L13/75 and A23L13/77.
Groups A23L13/70, A23L13/75 and A23L13/77 should be considered in order to perform a complete search. A23L13/72using additives, e.g. by injection of solutionsGroup A23L13/72 is impacted by reclassification into groups A23L13/75 and A23L13/77.
Groups A23L13/72, A23L13/75 and A23L13/77 should be considered in order to perform a complete search. A23L13/74using microorganisms or enzymesGroup A23L13/74 is impacted by reclassification into groups A23L13/75 and A23L13/77.
Groups A23L13/74, A23L13/75 and A23L13/77 should be considered in order to perform a complete search. A23L13/75using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agentsGroup A23L13/75 is incomplete pending reclassification of documents from groups A23L13/70, A23L13/72, A23L13/74 and A23L13/76.
All groups listed in this Warning should be considered in order to perform a complete search. A23L13/76by treatment in a gaseous atmosphere, e.g. ageing or ripeningby electrical treatment, irradiation or wave treatmentGroup A23L13/76 is impacted by reclassification into groups A23L13/75 and A23L13/77.
Groups A23L13/76, A23L13/75 and A23L13/77 should be considered in order to perform a complete search. A23L13/77by mechanical treatment, e.g. kneading, rubbing or tumblingGroup A23L13/77 is incomplete pending reclassification of documents from groups A23L13/70, A23L13/72, A23L13/74 and A23L13/76.
All groups listed in this Warning should be considered in order to perform a complete search. A23L15/00Egg productsPreparation or treatment thereof A23L15/10Egg rolls A23L15/20Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates A23L15/25Addition or treatment with microorganisms or enzymes A23L15/30Addition of substances other than those covered by A23L15/20 – A23L15/25 A23L15/35Egg substitutes A23L17/00Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof A23L17/10Fish meal or powderGranules, agglomerates or flakes A23L17/20Fish extracts A23L17/30Fish eggs, e.g. caviarFish-egg substitutes A23L17/35Fish-egg substitutes A23L17/40Shell-fish A23L17/50Molluscs A23L17/60Edible seaweed A23L17/65Addition of, or treatment with, microorganisms or enzymes A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence A23L17/75Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces A23L19/00Products from fruits or vegetablesPreparation or treatment thereof marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N A23L19/01Instant products; Powders; Flakes; Granules A23L19/10 – A23L19/12 take precedence A23L19/03consisting of whole pieces or fragments without mashing the original pieces A23L19/05Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces A23L19/07Fruit waste products, e.g. from citrus peel or seeds A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence A23L19/10of tuberous or like starch containing root crops A23L19/105Sweet potatoes A23L19/11Cassava, manioc, tapioca, or fermented products thereof, e.g. gari A23L19/115Konjak; Konntaku A23L19/12of potatoes A23L19/13Mashed potato products A23L19/135Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products A23L19/14Original non-roasted or non-fried potato pieces A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates A23L19/18Roasted or fried products, e.g. snacks or chips A23L19/19from powdered or mashed potato products A23L19/135 takes precedence A23L19/20by pickling, e.g. sauerkraut or pickles A23L21/00Marmalades, jams, jellies or the likeProducts from apiculturePreparation or treatment thereof A23L21/10MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products A23L21/11obtained by enzymatic digestion of fruit or vegetable compositions A23L21/12derived from fruit or vegetable solids A23L21/15derived from fruit or vegetable juices A23L21/18Simulated fruit products A23L21/20Products from apiculture, e.g. royal jelly or pollenSubstitutes therefor A23L21/25HoneyHoney substitutes A23L21/27Honey substitutes A23L23/00SoupsSauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60Preparation or treatment thereof A23L23/10Soup concentrates, e.g. powders or cakes A23L25/00Food consisting mainly of nutmeat or seedsPreparation or treatment thereof A23L25/10Peanut butter A23L25/20consisting of whole seeds or seed fragments A23L25/25coated with a layer A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products A23L25/10 and A23L25/40 take precedence A23L25/40Fermented products; Products treated with microorganisms or enzymes A23L27/00SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof A23L27/10Natural spices, flavouring agents or condimentsExtracts thereof A23L27/105obtained from liliaceae, e.g. onions, garlic A23L27/11obtained by solvent extraction A23L27/115obtained by distilling, stripping, or recovering of volatiles A23L27/12from fruit, e.g. essential oils A23L27/13from citrus fruits A23L27/14Dried spices A23L27/16Onions A23L27/18Mustard A23L27/20Synthetic spices, flavouring agents or condiments A23L27/201Compounds of unspecified constitution characterised by the chemical reaction for their preparation A23L27/215 takes precedence A23L27/202Aliphatic compounds A23L27/2022containing sulfur A23L27/2024having oxygen as the only hetero atom A23L27/2026Hydroxy compounds A23L27/2028Carboxy compounds A23L27/203Alicyclic compounds A23L27/204Aromatic compounds A23L27/205Heterocyclic compounds A23L27/2052having oxygen or sulfur as the only hetero atoms A23L27/2054having nitrogen as the only hetero atom A23L27/2056having at least two different hetero atoms, at least one being a nitrogen atom A23L27/206Dairy flavours A23L27/21containing amino acids A23L27/215heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning A23L27/22containing glutamic acids A23L27/23containing nucleotides A23L27/235containing also amino acids A23L27/24prepared by fermentation A23L27/25Dairy flavours A23L27/26Meat flavours A23L27/27Smoke flavours A23L27/28Coffee or cocoa flavours A23L27/29Fruit flavours A23L27/30Artificial sweetening agents A23L27/31containing amino acids, nucleotides, peptides or derivatives A23L27/32containing dipeptides or derivatives A23L27/33containing sugars or derivatives A23L27/34Sugar alcohols A23L27/35Starch hydrolysates A23L27/36Terpene glycosides A23L27/37Halogenated sugars A23L27/38L-sugars A23L27/39Addition of sweetness inhibitors A23L27/40Table saltsDietetic salt substitutes A23L27/45Salt substitutes completely devoid of sodium chloride A23L27/50Soya sauce A23L27/60Salad dressingsMayonnaiseKetchup A23L27/63Ketchup A23L27/66Use of milk products or milk derivatives in the preparation of dressings A23L27/70Fixation, conservation, or encapsulation of flavouring agents A23L27/72Encapsulation A23L27/74with a synthetic polymer matrix or excipient, e.g. vinylic, acrylic polymers A23L27/75the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors A23L27/77Use of inorganic solid carriers, e.g. silica A23L27/79in the form of films A23L27/80Emulsions A23L27/82Acid flavourants A23L27/84Flavour masking or reducing agents A23L27/86Addition of bitterness inhibitors A23L27/88Taste or flavour enhancing agents A23L29/00Foods or foodstuffs containing additives containing additives for modifying the nutritive qualities A23L33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L33/21Preparation or treatment thereof A23L29/015Inorganic compounds A23L29/03Organic compounds A23L29/035containing oxygen as heteroatom gums A23L29/25; sugar or sugar alcohols A23L29/30 A23L29/04Fatty acids or derivatives A23L29/045containing nitrogen as heteroatom A23L29/05containing phosphorus as heteroatom A23L29/055containing sulfur as heteroatom A23L29/06Enzymes A23L29/065Microorganisms addition of bacteria for nutritional purposes A23L33/135 A23L29/10containing emulsifiers A23L29/20containing gelling or thickening agents marmalades, jams, jellies or other similar fruit or vegetable compositions A23L21/10 A23L29/206of vegetable origin A23L29/212StarchModified starchStarch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30 A23L29/219Chemically modified starchReaction or complexation products of starch with other chemicals A23L29/225Farinaceous thickening agents other than isolated starch or derivatives A23L29/231PectinDerivatives thereof A23L29/238from seeds, e.g. locust bean gum or guar gum starch A23L29/212; pectin A23L29/231 A23L29/244from corms, tubers or roots, e.g. glucomannan starch A23L29/212 A23L29/25Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth A23L29/256from seaweeds, e.g. alginates, agar or carrageenan A23L29/262CelluloseDerivatives thereof, e.g. ethers A23L29/269of microbial origin, e.g. xanthan or dextran A23L29/27Xanthan not combined with other microbial gums A23L29/271Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes A23L29/272Gellan A23L29/273Dextran; Polysaccharides produced by leuconostoc A23L29/274Pullulan A23L29/275of animal origin, e.g. chitin A23L29/281Proteins, e.g. gelatin or collagen A23L29/284Gelatin; Collagen A23L29/288Synthetic resins, e.g. polyvinylpyrrolidone A23L29/294Inorganic additives, e.g. silica A23L29/30containing carbohydrate syrupscontaining sugarscontaining sugar alcohols, e.g. xylitolcontaining starch hydrolysates, e.g. dextrin products from apiculture A23L21/20; artificial sweetening agents A23L27/30 A23L29/32Processes or apparatus for dissolving of sugars dissolving or refining raw sugar C13B30/14 A23L29/35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches A23L29/37Sugar alcohols A23L31/00Edible extracts or preparations of fungiPreparation or treatment thereof A23L31/10Yeasts or derivatives thereof A23L31/15Extracts A23L33/00Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof A23L33/10using additives addition of substantially indigestible substances A23L33/21 A23L33/105Plant extracts, their artificial duplicates or their derivatives A23L33/11Plant sterols or derivatives thereof, e.g. phytosterols A23L33/115Fatty acids or derivatives thereofFats or oils A23L33/12Fatty acids or derivatives thereof A23L33/125containing carbohydrate syrupscontaining sugarscontaining sugar alcoholscontaining starch hydrolysates indigestible substances A23L33/21 A23L33/127Antibiotics A23L33/13Nucleic acids or derivatives thereof A23L33/145 takes precedence A23L33/135Bacteria or derivatives thereof, e.g. probiotics A23L33/14Yeasts or derivatives thereof A23L33/145Extracts A23L33/15Vitamins A23L33/155Vitamins A or D A23L33/16Inorganic salts, minerals or trace elements A23L33/165Complexes or chelates A23L33/17Amino acids, peptides or proteins A23L33/175Amino acids A23L33/18PeptidesProtein hydrolysates A23L33/185Vegetable proteins A23L33/19Dairy proteins A23L33/195Proteins from microorganisms A23L33/20Reducing nutritive valueDietetic products with reduced nutritive value A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres A23L33/22Comminuted fibrous parts of plants, e.g. bagasse or pulp A23L33/24Cellulose or derivatives thereof A23L33/25Synthetic polymers, e.g. vinylic or acrylic polymers A23L33/26Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose A23L33/28Substances of animal origin, e.g. gelatin or collagen A23L33/29Mineral substances, e.g. mineral oils or clays A23L33/30Dietetic or nutritional methods, e.g. for losing weight A23L33/10 takes precedence A23L33/40Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula A23L35/00Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00Preparation or treatment thereof A23L35/10Emulsified foodstuffs A23L35/20No-fat spreads