COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

Description

A23G encompasses processing, formulation, and manufacturing technologies for chocolate, cocoa-based products, confectionery items, chewing gum, and ice-cream, including methods for preparation, treatment, and preservation of these products. The classification covers cocoa substitutes and functional additives integrated into sweet foodstuffs, as well as equipment and processes specific to their production. It excludes non-food applications of cocoa derivatives and addresses the technical aspects of formulation, texturing, and preservation rather than nutritional or therapeutic claims.

8 direct subcodes

Child Classifications

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A23G 1/00 Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (preservation thereof A23B80/00)
A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
A23G 2210/00 containing inorganic compounds or water in high or low amount
A23G 2220/00 Products with special structure
A23G 3/00 Sweetmeats; Confectionery; Marzipan; Coated or filled products (chewing gum A23G4/00)
A23G 4/00 Chewing gum
A23G 7/00 Other apparatus specially adapted for the chocolate or confectionery industry
A23G 9/00 Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor