WebCPC CPC COOPERATIVE PATENT CLASSIFICATION

A23J　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)

A23J 1/00 Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites (preparation of glue C09H)

A23J 1/001 ・{from waste materials, e.g. kitchen waste}

A23J 1/002 ・・{from animal waste materials (A23J 1/10 takes precedence)}

A23J 1/003 ・・{from animal excrements, e.g. poultry manure}

A23J 1/004 ・・{from waste products of dairy plant (whey A23J 1/20)}

A23J 1/005 ・・{from vegetable waste materials}

A23J 1/006 ・{from vegetable materials (A23J 1/005, A23J 1/12 and A23J 1/14 take precedence)}

A23J 1/007 ・・{from leafy vegetables, e.g. alfalfa, clover, grass}

A23J 1/008 ・{from micro-organisms (A23J 1/18 takes precedence)}

A23J 1/009 ・{from unicellular algae (seaweed A23J 1/006)}

A23J 1/02 ・from meat

A23J 1/04 ・from fish or other sea animals (for animal feeding-stuff A23K 1/10)

A23J 1/06 ・from blood (for animal feeding-stuff A23K 1/04; plastic materials from blood C08H 1/00)

A23J 1/08 ・from eggs

A23J 1/09 ・・separating yolks from whites

A23J 1/10 ・from hair, feathers, horn, skins, leather, bones, or the like

A23J 1/12 ・from cereals, wheat, bran, or molasses

A23J 1/125 ・・{by treatment involving enzymes or micro-organisms (enzymatic hydrolysis of proteins A23J 3/34)}

A23J 1/14 ・from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds

A23J 1/142 ・・{by extracting with organic solvents}

A23J 1/144 ・・・{Desolventization}

A23J 1/146 ・・{by using wave energy or electric current}

A23J 1/148 ・・{by treatment involving enzymes or micro-organisms (enzymatic hydrolysis of proteins A23J 3/34)}

A23J 1/16 ・from waste water of starch-manufacturing plant or like wastes

A23J 1/18 ・from yeasts

A23J 1/20 ・from milk, e.g. casein (curds or cheese A23C); from whey

A23J 1/202 ・・{Casein or caseinates}

A23J 1/205 ・・{from whey, e.g. lactalbumine}

A23J 1/207 ・・{Co-precipitates of casein and lactalbumine}

A23J 1/22 ・・Drying casein

A23J 3/00 Working-up of proteins for foodstuffs

A23J 3/04 ・Animal proteins

A23J 3/06 ・・Gelatine

A23J 3/08 ・・Dairy proteins

A23J 3/10 ・・・Casein (drying casein A23J 1/22)

A23J 3/12 ・・from blood

A23J 3/14 ・Vegetable proteins

A23J 3/16 ・・from soybean

A23J 3/18 ・・from wheat

A23J 3/20 ・Proteins from micro-organisms or unicellular algae

A23J 3/22 ・by texturising

A23J 3/222 ・・{Texturising casein}

A23J 3/225 ・・{Texturised simulated foods with high protein content (synthetic caviar see A23L 1/3285)}

A23J 3/227 ・・・{Meat-like textured foods (meat extenders A23L 1/31)}

A23J 3/24 ・・using freezing

A23J 3/245 ・・・{Texturising casein using freezing}

A23J 3/26 ・・using extrusion or expansion

A23J 3/265 ・・・{Texturising casein using extrusion or expansion}

A23J 3/28 ・・using coagulation from or in a bath, e.g. spun fibres

A23J 3/285 ・・・{Texturising casein using coagulation from or in a bath}

A23J 3/30 ・by hydrolysis

A23J 3/32 ・・using chemical agents

A23J 3/325 ・・・{of casein}

A23J 3/34 ・・・using enzymes

A23J 3/341 ・・・・{of animal proteins}

A23J 3/342 ・・・・・{of collagen; of gelatin}

A23J 3/343 ・・・・・{of dairy proteins}

A23J 3/344 ・・・・・・{of casein}

A23J 3/345 ・・・・・{of blood proteins}

A23J 3/346 ・・・・{of vegetable proteins}

A23J 3/347 ・・・・{of proteins from microorganisms or unicellular algae}

A23J 3/348 ・・・・{of proteins obtained from waste materials (A23J 3/341, A23J 3/346 take precedence)}

A23J 7/00 Phosphatide compositions for foodstuffs, e.g. lecithin