IPC-Stelle: A23L 21/18 [Version 2017.01]

SymbolTypTitel
ASKHUMAN NECESSITIES
A23KLFOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
A23LUKLFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL (preservation of flour or dough for baking A21D) [4, 2006.01]
A23L 2/00HGRNon-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L 23/10; preparation of non-alcoholic beverages by removal of alcohol C12H 3/00) [2, 2006.01]
A23L 2/02UGR1
.containing fruit or vegetable juices [2, 2006.01]
A23L 2/04UGR2
. .Extraction of juices (machines or apparatus for extracting juice A23N 1/00, A47J 19/00) [2, 2006.01]
A23L 2/06UGR3
. . .from citrus fruits [2, 2006.01]
A23L 2/08UGR2
. .Concentrating or drying of juices [2, 2006.01]
A23L 2/10UGR3
. . .by heating or contact with dry gases [2, 2006.01]
A23L 2/12UGR3
. . .by freezing [2, 2006.01]
A23L 2/14UGR4
. . . .and sublimation [2, 2006.01]
A23L 2/38UGR1
.Other non-alcoholic beverages [2, 6, 2006.01]
A23L 2/385UGR1
.Concentrates of non-alcoholic beverages [6, 2006.01]
A23L 2/39UGR2
. .Dry compositions [6, 2006.01]
A23L 2/395UGR3
. . .in a particular shape or form [6, 2006.01]
A23L 2/40UGR1
.Effervescence-generating compositions [2, 2006.01]
A23L 2/42UGR1
.Preservation of non-alcoholic beverages [6, 2006.01]
A23L 2/44UGR2
. .by adding preservatives [6, 2006.01]
A23L 2/46UGR2
. .by heating [6, 2006.01]
A23L 2/48UGR3
. . .by irradiation or electric treatment [6, 2006.01]
A23L 2/50UGR2
. .by irradiation or electric treatment without heating [6, 2006.01]
A23L 2/52UGR1
.Adding ingredients (adding preservatives A23L 2/44) [6, 2006.01]
A23L 2/54UGR2
. .Mixing with gases [6, 2006.01]
A23L 2/56UGR2
. .Flavouring or bittering agents (sweeteners A23L 2/60) [6, 2006.01]
A23L 2/58UGR2
. .Colouring agents [6, 2006.01]
A23L 2/60UGR2
. .Sweeteners [6, 2006.01]
A23L 2/62UGR2
. .Clouding agents; Agents to improve the cloud-stability [6, 2006.01]
A23L 2/64UGR2
. .Re-adding volatile aromatic ingredients [6, 2006.01]
A23L 2/66UGR2
. .Proteins [6, 2006.01]
A23L 2/68UGR2
. .Acidifying substances [6, 2006.01]
A23L 2/70UGR1
.Clarifying or fining of non-alcoholic beverages; Removing unwanted matter [6, 2006.01]
A23L 2/72UGR2
. .by filtration [6, 2006.01]
A23L 2/74UGR3
. . .using membranes, e.g. osmosis, ultrafiltration [6, 2006.01]
A23L 2/76UGR2
. .by removal of gases [6, 2006.01]
A23L 2/78UGR2
. .by ion-exchange [6, 2006.01]
A23L 2/80UGR2
. .by adsorption [6, 2006.01]
A23L 2/82UGR2
. .by flocculation [6, 2006.01]
A23L 2/84UGR2
. .using microorganisms or biological material, e.g. enzymes [6, 2006.01]
A23L 3/00HGRPreservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B 55/00) [1, 2006.01]
A23L 3/005UGR1
.by heating using irradiation or electric treatment (drying or kilning A23L 3/40) [5, 2006.01]
A23L 3/01UGR2
. .using microwaves or dielectric heating [5, 2006.01]
A23L 3/015UGR1
.by treatment with pressure variation, shock, acceleration or shear stress [5, 2006.01]
A23L 3/02UGR1
.by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L 3/005 takes precedence) [1, 5, 2006.01]
A23L 3/04UGR2
. .with packages on endless chain or band conveyors [1, 2006.01]
A23L 3/06UGR2
. .with packages transported along a helical path [1, 2006.01]
A23L 3/08UGR2
. .with packages on a revolving platform [1, 2006.01]
A23L 3/10UGR1
.by heating materials in packages which are not progressively transported through the apparatus (A23L 3/005 takes precedence) [1, 5, 2006.01]
A23L 3/12UGR2
. .with packages in intercommunicating chambers through which the heating medium is circulated [1, 2006.01]
A23L 3/14UGR2
. .with packages moving on the spot [1, 2006.01]
A23L 3/16UGR1
.by heating loose unpacked materials (A23L 3/005 takes precedence) [1, 5, 2006.01]
A23L 3/18UGR2
. .while they are progressively transported through the apparatus [1, 2006.01]
A23L 3/20UGR3
. . .with transport along plates [1, 2006.01]
A23L 3/22UGR3
. . .with transport through tubes [1, 2006.01]
A23L 3/24UGR2
. .with the materials in spray form [1, 2006.01]
A23L 3/26UGR1
.by irradiation without heating [1, 2006.01]
A23L 3/28UGR2
. .with ultra-violet light [1, 2006.01]
A23L 3/30UGR2
. .by treatment with ultrasonic waves [1, 2006.01]
A23L 3/32UGR1
.by treatment with electric currents without heating effect [1, 2006.01]
A23L 3/34UGR1
.by treatment with chemicals [1, 2006.01]
A23L 3/3409UGR2
. .in the form of gases, e.g. fumigation; Compositions or apparatus therefor [5, 2006.01]
A23L 3/3418UGR3
. . .in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O [5, 2006.01]
A23L 3/3427UGR4
. . . .in which an absorbent is placed or used (packages for foodstuffs with provision for absorbing fluids B65D 81/26) [5, 2006.01]
A23L 3/3436UGR5
. . . . .Oxygen absorbent [5, 2006.01]
A23L 3/3445UGR3
. . .in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O [5, 2006.01]
A23L 3/3454UGR2
. .in the form of liquids or solids [5, 2006.01]
A23L 3/3463UGR3
. . .Organic compounds; Microorganisms; Enzymes [5, 2006.01]
A23L 3/3472UGR4
. . . .Compounds of undetermined constitution obtained from animals or plants [5, 2006.01]
A23L 3/3481UGR4
. . . .Organic compounds containing oxygen [5, 2006.01]
A23L 3/349UGR5
. . . . .with singly-bound oxygen [5, 2006.01]
A23L 3/3499UGR5
. . . . .with doubly-bound oxygen [5, 2006.01]
A23L 3/3508UGR5
. . . . .containing carboxyl groups [5, 2006.01]
A23L 3/3517UGR6
. . . . . .Carboxylic acid esters [5, 2006.01]
A23L 3/3526UGR4
. . . .Organic compounds containing nitrogen [5, 2006.01]
A23L 3/3535UGR4
. . . .Organic compounds containing sulfur [5, 2006.01]
A23L 3/3544UGR4
. . . .Organic compounds containing hetero rings [5, 2006.01]
A23L 3/3553UGR4
. . . .Organic compounds containing phosphorus [5, 2006.01]
A23L 3/3562UGR4
. . . .Sugars; Derivatives thereof [5, 2006.01]
A23L 3/3571UGR4
. . . .Microorganisms; Enzymes [5, 2006.01]
A23L 3/358UGR3
. . .Inorganic compounds [5, 2006.01]
A23L 3/3589UGR3
. . .Apparatus for preserving using liquids [5, 2006.01]
A23L 3/3598UGR3
. . .Apparatus for preserving using solids [5, 2006.01]
A23L 3/36UGR1
.Freezing; Subsequent thawing; Cooling [1, 5, 2006.01]
A23L 3/365UGR2
. .Thawing subsequent to freezing [5, 2006.01]
A23L 3/37UGR2
. .with addition of chemicals [5, 2006.01]
A23L 3/375UGR3
. . .with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature [5, 2006.01]
A23L 3/40UGR1
.by drying or kilning; Subsequent reconstitution [4, 5, 2006.01]
A23L 3/42UGR2
. .with addition of chemicals before or during drying [5, 2006.01]
A23L 3/44UGR2
. .Freeze-drying [5, 2006.01]
A23L 3/46UGR2
. .Spray-drying [5, 2006.01]
A23L 3/48UGR2
. .Thin layer-, drum- or roller-drying [5, 2006.01]
A23L 3/50UGR2
. .Fluidised-bed drying [5, 2006.01]
A23L 3/52UGR2
. .Foam-drying [5, 2006.01]
A23L 3/54UGR2
. .using irradiation or electric treatment, e.g. ultrasonic waves [5, 2006.01]
A23L 5/00HGRPreparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor (preservation thereof in general A23L 3/00) [2016.01]
A23L 5/10UGR1
.General methods of cooking foods, e.g. by roasting or frying [2016.01]
A23L 5/20UGR1
.Removal of unwanted matter, e.g. deodorisation or detoxification (removing undesirable, e.g. bitter, substances from pulses or legumes A23L 11/30) [2016.01]
A23L 5/30UGR1
.Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (preservation A23L 3/00, A23B; cooking A23L 5/10) [2016.01]
A23L 5/40UGR1
.Colouring or decolouring of foods [2016.01]
A23L 5/41UGR2
. .Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 5/42 takes precedence) [2016.01]
A23L 5/42UGR2
. .Addition of dyes or pigments, e.g. in combination with optical brighteners [2016.01]
A23L 5/43UGR3
. . .using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives [2016.01]
A23L 5/44UGR4
. . . .using carotenoids or xanthophylls [2016.01]
A23L 5/46UGR3
. . .using dyes or pigments of microbial or algal origin [2016.01]
A23L 5/47UGR3
. . .using synthetic organic dyes or pigments not covered by groups A23L 5/43-A23L 5/46 [2016.01]
A23L 5/48UGR4
. . . .Compounds of unspecified constitution characterised by the chemical process for their preparation [2016.01]
A23L 5/49UGR2
. .Removing colour by chemical reaction, e.g. bleaching [2016.01]
A23L 7/00HGRCereal-derived products; Malt products (malt products of pulses A23L 11/20);  Preparation or treatment thereof (preparation of malt for brewing C12C) [2016.01]
A23L 7/10UGR1
.Cereal-derived products [2016.01]
A23L 7/104UGR2
. .Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms (A23L 7/109, A23L 7/20 take precedence; soya sauce A23L 27/50) [2016.01]
A23L 7/109UGR2
. .Types of pasta, e.g. macaroni or noodles [2016.01]
A23L 7/113UGR3
. . .Parboiled or instant pasta [2016.01]
A23L 7/117UGR2
. .Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (A23L 7/143, A23L 7/152 take precedence) [2016.01]
A23L 7/122UGR3
. . .Coated, filled, multilayered or hollow ready-to-eat cereals [2016.01]
A23L 7/126UGR3
. . .Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars [2016.01]
A23L 7/13UGR3
. . .Snacks or the like obtained by oil frying of a formed cereal dough [2016.01]
A23L 7/135UGR3
. . .Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals [2016.01]
A23L 7/139UGR4
. . . .made from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L 7/143UGR2
. .Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products [2016.01]
A23L 7/148UGR3
. . .made from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L 7/152UGR2
. .Cereal germ products [2016.01]
A23L 7/157UGR2
. .Farinaceous granules for dressing meat, fish or the like [2016.01]
A23L 7/161UGR2
. .Puffed cereals, e.g. popcorn or puffed rice [2016.01]
A23L 7/165UGR3
. . .Preparation of puffed cereals involving preparation of meal or dough as an intermediate step [2016.01]
A23L 7/17UGR4
. . . .by extrusion [2016.01]
A23L 7/174UGR3
. . .Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L 7/178UGR4
. . . .by pressure release with or without heating [2016.01]
A23L 7/183UGR4
. . . .by heating without using a pressure release device [2016.01]
A23L 7/187UGR5
. . . . .Discontinuously-working apparatus [2016.01]
A23L 7/191UGR3
. . .After-treatment of puffed cereals, e.g. coating or salting [2016.01]
A23L 7/196UGR2
. .Products in which the original granular shape is maintained, e.g. parboiled rice [2016.01]
A23L 7/20UGR1
.Malt products (malt products of pulses A23L 11/20; preparation of malt for brewing C12C) [2016.01]
A23L 7/25UGR2
. .Fermentation of cereal malt or of cereal by malting [2016.01]
A23L 9/00HGRPuddings; Cream substitutes; Preparation or treatment thereof [2016.01]
A23L 9/10UGR1
.Puddings; Dry powder puddings [2016.01]
A23L 9/20UGR1
.Cream substitutes [2016.01]
A23L 11/00HGRPulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates [2016.01]
A23L 11/10UGR1
.Rapid cooking pulses [2016.01]
A23L 11/20UGR1
.Malt products; Fermented malt products (flavouring agents or condiments A23L 27/00; malt products of cereals A23L 7/20) [2016.01]
A23L 11/30UGR1
.Removing undesirable substances, e.g. bitter substances [2016.01]
A23L 13/00HGRMeat products; Meat meal; Preparation or treatment thereof [2016.01]
A23L 13/10UGR1
.Meat meal or powder; Granules, agglomerates or flakes [2016.01]
A23L 13/20UGR1
.from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L 13/60) [2016.01]
A23L 13/30UGR1
.Meat extracts [2016.01]
A23L 13/40UGR1
.containing additives [2016.01]
A23L 13/50UGR1
.Poultry products, e.g. poultry sausages [2016.01]
A23L 13/60UGR1
.Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product [2016.01]
A23L 13/70UGR1
.Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions [2016.01]
A23L 15/00HGREgg products; Preparation or treatment thereof [2016.01]
A23L 15/10UGR1
.Egg rolls [2016.01]
A23L 17/00HGRFood-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof [2016.01]
A23L 17/10UGR1
.Fish meal or powder; Granules, agglomerates or flakes [2016.01]
A23L 17/20UGR1
.Fish extracts [2016.01]
A23L 17/30UGR1
.Fish eggs, e.g. caviar; Fish-egg substitutes [2016.01]
A23L 17/40UGR1
.Shell-fish [2016.01]
A23L 17/50UGR1
.Molluscs [2016.01]
A23L 17/60UGR1
.Edible seaweed [2016.01]
A23L 19/00HGRProducts from fruits or vegetables; Preparation or treatment thereof (of pulses A23L 11/00; marmalades, jams, jellies or the like A23L 21/10; treating harvested fruit or vegetables in bulk A23N) [2016.01]
A23L 19/10UGR1
.of tuberous or like starch containing root crops [2016.01]
A23L 19/12UGR2
. .of potatoes [2016.01]
A23L 19/15UGR3
. . .Unshaped dry products, e.g. powders, flakes, granules or agglomerates [2016.01]
A23L 19/18UGR3
. . .Roasted or fried products, e.g. snacks or chips [2016.01]
A23L 19/20UGR1
.by pickling, e.g. sauerkraut or pickles [2016.01]
A23L 21/00HGRMarmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof [2016.01]
A23L 21/10UGR1
.Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [2016.01]
A23L 21/12UGR2
. .derived from fruit or vegetable solids [2016.01]
A23L 21/15UGR2
. .derived from fruit or vegetable juices [2016.01]
A23L 21/18UGR2
. .Simulated fruit products [2016.01]
A23L 21/20UGR1
.Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor [2016.01]
A23L 21/25UGR2
. .Honey; Honey substitutes [2016.01]
A23L 23/00HGRSoups; Sauces (A23L 27/50, A23L 27/60 take precedence); Preparation or treatment thereof [2016.01]
A23L 23/10UGR1
.Soup concentrates, e.g. powders or cakes [2016.01]
A23L 25/00HGRFood consisting mainly of nutmeat or seeds; Preparation or treatment thereof [2016.01]
A23L 25/10UGR1
.Peanut butter [2016.01]
A23L 27/00HGRSpices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof [2016.01]
A23L 27/10UGR1
.Natural spices, flavouring agents or condiments; Extracts thereof [2016.01]
A23L 27/12UGR2
. .from fruit, e.g. essential oils [2016.01]
A23L 27/14UGR2
. .Dried spices [2016.01]
A23L 27/16UGR3
. . .Onions [2016.01]
A23L 27/18UGR2
. .Mustard [2016.01]
A23L 27/20UGR1
.Synthetic spices, flavouring agents or condiments [2016.01]
A23L 27/21UGR2
. .containing amino acids [2016.01]
A23L 27/22UGR3
. . .containing glutamic acids [2016.01]
A23L 27/23UGR2
. .containing nucleotides [2016.01]
A23L 27/24UGR2
. .prepared by fermentation [2016.01]
A23L 27/26UGR2
. .Meat flavours [2016.01]
A23L 27/27UGR2
. .Smoke flavours [2016.01]
A23L 27/28UGR2
. .Coffee or cocoa flavours [2016.01]
A23L 27/29UGR2
. .Fruit flavours [2016.01]
A23L 27/30UGR1
.Artificial sweetening agents [2016.01]
A23L 27/40UGR1
.Table salts; Dietetic salt substitutes [2016.01]
A23L 27/50UGR1
.Soya sauce [2016.01]
A23L 27/60UGR1
.Salad dressings; Mayonnaise; Ketchup [2016.01]
A23L 29/00HGRFoods or foodstuffs containing additives (containing additives for modifying the nutritive qualities A23L 33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L 33/21); Preparation or treatment thereof [2016.01]
A23L 29/10UGR1
.containing emulsifiers [2016.01]
A23L 29/20UGR1
.containing gelling or thickening agents (marmalades, jams, jellies or other similar fruit or vegetable compositions A23L 21/10) [2016.01]
A23L 29/206UGR2
. .of vegetable origin [2016.01]
A23L 29/212UGR3
. . .Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L 29/30) [2016.01]
A23L 29/219UGR4
. . . .Chemically modified starch; Reaction or complexation products of starch with other chemicals [2016.01]
A23L 29/225UGR4
. . . .Farinaceous thickening agents other than isolated starch or derivatives [2016.01]
A23L 29/231UGR3
. . .Pectin; Derivatives thereof [2016.01]
A23L 29/238UGR3
. . .from seeds, e.g. locust bean gum or guar gum (A23L 29/212, A23L 29/231 take precedence) [2016.01]
A23L 29/244UGR3
. . .from corms, tubers or roots, e.g. glucomannan (A23L 29/212 takes precedence) [2016.01]
A23L 29/25UGR3
. . .Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth [2016.01]
A23L 29/256UGR3
. . .from seaweeds, e.g. alginates, agar or carrageenan [2016.01]
A23L 29/262UGR3
. . .Cellulose; Derivatives thereof, e.g. ethers [2016.01]
A23L 29/269UGR2
. .of microbial origin, e.g. xanthan or dextran [2016.01]
A23L 29/275UGR2
. .of animal origin, e.g. chitin [2016.01]
A23L 29/281UGR3
. . .Proteins, e.g. gelatin or collagen [2016.01]
A23L 29/288UGR2
. .Synthetic resins, e.g. polyvinylpyrrolidone [2016.01]
A23L 29/294UGR2
. .Inorganic additives, e.g. silica [2016.01]
A23L 29/30UGR1
.containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 21/20 takes precedence; artificial sweetening agents A23L 27/30) [2016.01]
A23L 31/00HGREdible extracts or preparations of fungi; Preparation or treatment thereof [2016.01]
A23L 31/10UGR1
.Yeasts or derivatives thereof [2016.01]
A23L 31/15UGR2
. .Extracts [2016.01]
A23L 33/00HGRModifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof [2016.01]
A23L 33/10UGR1
.using additives (A23L 33/21 takes precedence) [2016.01]
A23L 33/105UGR2
. .Plant extracts, their artificial duplicates or their derivatives [2016.01]
A23L 33/11UGR3
. . .Plant sterols or derivatives thereof, e.g. phytosterols [2016.01]
A23L 33/115UGR2
. .Fatty acids or derivatives thereof; Fats or oils [2016.01]
A23L 33/12UGR3
. . .Fatty acids or derivatives thereof [2016.01]
A23L 33/125UGR2
. .containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L 33/21) [2016.01]
A23L 33/13UGR2
. .Nucleic acids or derivatives thereof (A23L 33/145 takes precedence) [2016.01]
A23L 33/135UGR2
. .Bacteria or derivatives thereof, e.g. probiotics [2016.01]
A23L 33/14UGR2
. .Yeasts or derivatives thereof [2016.01]
A23L 33/145UGR3
. . .Extracts [2016.01]
A23L 33/15UGR2
. .Vitamins [2016.01]
A23L 33/155UGR3
. . .Vitamins A or D [2016.01]
A23L 33/16UGR2
. .Inorganic salts, minerals or trace elements [2016.01]
A23L 33/165UGR3
. . .Complexes or chelates [2016.01]
A23L 33/17UGR2
. .Amino acids, peptides or proteins [2016.01]
A23L 33/175UGR3
. . .Amino acids [2016.01]
A23L 33/18UGR3
. . .Peptides; Protein hydrolysates [2016.01]
A23L 33/185UGR3
. . .Vegetable proteins [2016.01]
A23L 33/19UGR3
. . .Dairy proteins [2016.01]
A23L 33/195UGR3
. . .Proteins from microorganisms [2016.01]
A23L 33/20UGR1
.Reducing nutritive value; Dietetic products with reduced nutritive value [2016.01]
A23L 33/21UGR2
. .Addition of substantially indigestible substances, e.g. dietary fibres (addition of gelling or thickening agents A23L 29/20) [2016.01]
A23L 33/22UGR3
. . .Comminuted fibrous parts of plants, e.g. bagasse or pulp [2016.01]
A23L 33/24UGR3
. . .Cellulose or derivatives thereof [2016.01]
A23L 33/25UGR3
. . .Synthetic polymers, e.g. vinylic or acrylic polymers [2016.01]
A23L 33/26UGR4
. . . .Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose [2016.01]
A23L 33/28UGR3
. . .Substances of animal origin, e.g. gelatin or collagen [2016.01]
A23L 33/29UGR3
. . .Mineral substances, e.g. mineral oils or clays [2016.01]
A23L 35/00HGRFood or foodstuffs not provided for in groups A23L 5/00-A23L 33/00; Preparation or treatment thereof [2016.01]