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

Introduced: September 1968

Last revised: January 1985

Classification Context

Section:: HUMAN NECESSITIES
Class:: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; PREPARATION, TREATMENT OR PRESERVATION THEREOF
Subclass:: 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.

Scope Notes

Limiting references: Treatment of flour or dough by adding proteins before or during baking Dairy products, e.g. milk, butter, cheese; milk or cheese substitutes; making thereof , , Cocoa products Sweetmeats, confectionery or marzipan Chewing gum Frozen sweets containing peptides or proteins Food or foodstuffs containing proteins as gelling or thickening agents Dietetic products containing proteins as additive Proteins as adding ingredients for non-alcoholic beverages

Related Keywords

manufacture of DAIRY PRODUCEPROTEINS for foodstuffs

3 direct subcodes

Child Classifications

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A23J 1/00 Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J 3/00 Working-up of proteins for foodstuffs
A23J 7/00 Phosphatide compositions for foodstuffs, e.g. lecithin