PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

Classification Context

Section:

HUMAN NECESSITIES

Class:

FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; PREPARATION, TREATMENT OR PRESERVATION THEREOF

Subclass:

PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

Scope Notes

Glossary: coffee coffees stimulant product or beverage made from roasted seeds, commonly called coffee beans, which come from a plant of the genus Coffea, e.g. Coffea arabica or Coffea canephora coffee substitutes coffee substitute coffee substitutes (solid or liquid) are non-coffee products normally without caffeine, used to substitute coffee while preserving its taste. Grain coffee and other substitutes can be made by roasting or decocting various organic substances. Common ingredients include acorn, barley and malt, beech nut, chicory root, corn, fig or rye. edible oil edible oils edible or cooking oil that is a fat of plant, animal or microbial origin, is liquid at room temperature and is suitable for food use. Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other types of vegetable oil are also used in cooking. The generic expression “vegetable oil”, when used to characterise an oil-based cooking product, refers to a blend of different oils, often based on palm, corn, soy or sunflower oils. Fish oil is an example of an edible oil of animal origin. Microbial oils are also included in this category. egg product egg products all or a portion of the contents found inside eggs that have been separated from the shell. They may be pasteurised in a food processing plant, with or without added ingredients and are intended for human consumption, such as dried, frozen or liquid eggs. Egg products do not include food that contains eggs only in a relatively small proportion, such as cake mixes. fat fats unctuous substance of little consistency that melts easily, known in chemistry as body fat and present in various parts of the human or animal body. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the terms "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. The term "lipids" is used to refer to both liquid and solid fats, along with other related substances. Fats form a category of lipids that are distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas. fish any fish, including shellfish, crustaceans and marine animals (marine being defined as "of, found in or produced by the sea"), and any parts, products or by-products thereof fish product fish products product containing a predominant amount of fish oil oils substance that is in a viscous liquid state ("oily") at ambient temperatures or slightly warmer and is both hydrophobic (immiscible with water) and lipophilic (miscible with other oils). This general definition includes compound classes with otherwise unrelated chemical structures, properties and uses, including vegetable oils, petrochemical oils and volatile essential oils. Oil is a nonpolar substance. The term "oil" is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure. herbal tea herbal teas any Camellia sinensis-free product or beverage prepared by hot water infusion of plant material, usually leaves but also including fruits, flowers and possibly even bark or other parts. Herbal teas are belonging to the group of tea substitutes. tea teas stimulant product or beverage made from the leaves of the traditional tea plant (Camellia sinensis) tea substitutes tea substitute tea substitutes (solid or liquid) are non-tea products, i.e. not coming from the traditional tea plant (Camellia sinensis), e.g. mate (Ilex paraguariensis), lemon balm (Melissa officinalis) or rose hips (Rosa canina); cf. "herbal tea". | Application references: Applying food preservatives in packages

Related Keywords

Child Classifications

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• A23B 11/00 Preservation of milk or dairy products
• A23B 2/00 Preservation of foods or foodstuffs, in general
• A23B 20/00 Preservation of edible oils or fats
• A23B 4/00 Preservation of meat, sausages, fish or fish products
• A23B 40/00 Preservation of flour or dough before baking
• A23B 45/00 Preservation of finished bakery products
• A23B 5/00 Preservation of eggs or egg products
• A23B 7/00 Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
• A23B 70/00 Preservation of non-alcoholic beverages
• A23B 75/00 Preservation of pulses; Preservation of products from legumes
• A23B 80/00 Preservation of cocoa or cocoa products
• A23B 85/00 Preservation of tea, tea substitutes or herbal tea
• A23B 9/00 Preservation of edible seeds, e.g. cereals
• A23B 90/00 Preservation of coffee or coffee substitutes
• A23B 99/00 Subject matter not provided for in other groups of this subclass