EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)

Description

A23D covers the composition, manufacture, and treatment of edible oils and fats, including margarines, shortenings, and cooking oils. This classification encompasses formulation processes such as hydrogenation, emulsification, and blending, as well as modifications to improve functional properties like spreadability, stability, or nutritional content. Technologies for producing reduced-fat products, structured lipids, and specialty fats for specific food applications fall within this scope. Adjacent classes address upstream oil extraction (A23C covers dairy and related products), downstream food preparation using these oils (A23L), and non-food industrial uses of oils and fats (C11B).