PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

Description

A23J covers the preparation, processing, and formulation of protein-based ingredients and compositions intended for food applications, including extraction, purification, modification, and functional enhancement of proteins from plant or animal sources. This classification also encompasses phosphatide (phospholipid) compositions designed as food components or additives. Technologies within this scope include protein isolation methods, texturization processes, protein-based meat or dairy analogues, and formulation of protein-enriched food products, but exclude general food processing techniques covered in A23L or protein chemistry outside food contexts.