Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites

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

Related Keywords

Child Classifications

Navigate with arrow keys, Enter to open

• A23J 1/02 from meat
• A23J 1/04 from fish or other sea animals
• A23J 1/06 from blood
• A23J 1/08 from eggs
• A23J 1/1 from hair, feathers, horn, skins, leather, bones, or the like
• A23J 1/12 from cereals, wheat, bran, or molasses
• A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• A23J 1/16 from waste water of starch-manufacturing plant or like wastes
• A23J 1/18 from yeasts
• A23J 1/2 from milk, e.g. casein; from whey