A23J1/00	7	Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites	A23J1/00	A23J1/00		322
A23J1/001	8	{from waste materials, e.g. kitchen waste}	A23J1/00	A23J1/00		130
A23J1/002	9	{from animal waste materials (A23J1/10 takes precedence)}	A23J1/00	A23J1/00		344
A23J1/003	9	{from animal excrements, e.g. poultry manure}	A23J1/00	A23J1/00		17
A23J1/004	9	{from waste products of dairy plant (whey A23J1/20)}	A23J1/00	A23J1/00		15
A23J1/005	9	{from vegetable waste materials}	A23J1/00	A23J1/00		282
A23J1/006	8	{from vegetable materials (A23J1/005, A23J1/12 and A23J1/14 take precedence)}	A23J1/00	A23J1/00		545
A23J1/007	9	{from leafy vegetables, e.g. alfalfa, clover, grass}	A23J1/00	A23J1/00		174
A23J1/008	8	{from microorganisms (A23J1/18 takes precedence)}	A23J1/00	A23J1/00		319
A23J1/009	8	{from unicellular algae (seaweed A23J1/006)}	A23J1/00	A23J1/00		116
A23J1/02	8	from meat	A23J1/02	A23J1/02		310
A23J1/04	8	from fish or other sea animals	A23J1/04	A23J1/04		928
A23J1/06	8	from blood	A23J1/06	A23J1/06		245
A23J1/08	8	from eggs	A23J1/08	A23J1/08		204
A23J1/09	9	separating yolks from whites	A23J1/09	A23J1/09		154
A23J1/10	8	from hair, feathers, horn, skins, leather, bones, or the like	A23J1/10	A23J1/10		574
A23J1/12	8	from cereals, wheat, bran, or molasses	A23J1/12	A23J1/12		777
A23J1/125	9	{by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J3/34)}	A23J1/12	A23J1/12		272
A23J1/14	8	from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds	A23J1/14	A23J1/14		1744
A23J1/142	9	{by extracting with organic solvents}	A23J1/14	A23J1/14		321
A23J1/144	10	{Desolventization}	A23J1/14	A23J1/14		67
A23J1/146	9	{by using wave energy or electric current}	A23J1/14	A23J1/14		81
A23J1/148	9	{by treatment involving enzymes or microorganisms (enzymatic hydrolysis of proteins A23J3/34)}	A23J1/14	A23J1/14		428
A23J1/16	8	from waste water of starch-manufacturing plant or like wastes	A23J1/16	A23J1/16		158
A23J1/18	8	from yeasts	A23J1/18	A23J1/18		257
A23J1/20	8	from milk, e.g. casein (curds or cheese A23C); from whey	A23J1/20	A23J1/20		396
A23J1/202	9	{Casein or caseinates}	A23J1/20	A23J1/20		343
A23J1/205	9	{from whey, e.g. lactalbumine}	A23J1/20	A23J1/20		564
A23J1/207	9	{Co-precipitates of casein and lactalbumine}	A23J1/20	A23J1/20		52
A23J1/22	9	Drying casein	A23J1/22	A23J1/22		28
A23J3/00	7	Working-up of proteins for foodstuffs<br><br><u>NOTE</u><br><br>In groups A23J3/04 - A23J3/20, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.	A23J3/00	A23J3/00		416
A23J3/04	8	Animal proteins	A23J3/04	A23J3/04		1083
A23J3/06	9	Gelatine	A23J3/06	A23J3/06		221
A23J3/08	9	Dairy proteins	A23J3/08	A23J3/08		1013
A23J3/10	10	Casein (drying casein A23J1/22)	A23J3/10	A23J3/10		523
A23J3/12	9	from blood	A23J3/12	A23J3/12		164
A23J3/14	8	Vegetable proteins	A23J3/14	A23J3/14		2568
A23J3/16	9	from soybean	A23J3/16	A23J3/16		2273
A23J3/18	9	from wheat	A23J3/18	A23J3/18		834
A23J3/20	8	Proteins from microorganisms or unicellular algae	A23J3/20	A23J3/20		582
A23J3/22	8	by texturising<br><br><u>NOTE</u><br><br>Subject matter classified in groups A23J3/22&#160;-&#160;A23J3/28 is also classified in groups A23J3/04&#160;-&#160;A23J3/20, if the nature of the protein is of interest except if subgroups A23J3/22&#160;-&#160;A23J3/28 already provide for this subject matter	A23J3/22	A23J3/22		330
A23J3/222	9	{Texturising casein}	A23J3/22	A23J3/22		35
A23J3/225	9	{Texturised simulated foods with high protein content (synthetic caviar seeA23L17/35)}	A23J3/22	A23J3/22		259
A23J3/227	10	{Meat-like textured foods (meat extenders A23L13/00)}	A23J3/22	A23J3/22		1796
A23J3/24	9	using freezing	A23J3/24	A23J3/24		121
A23J3/245	10	{Texturising casein using freezing}	A23J3/24	A23J3/24		5
A23J3/26	9	using extrusion or expansion	A23J3/26	A23J3/26		1172
A23J3/265	10	{Texturising casein using extrusion or expansion}	A23J3/26	A23J3/26		67
A23J3/28	9	using coagulation from or in a bath, e.g. spun fibres	A23J3/28	A23J3/28		220
A23J3/285	10	{Texturising casein using coagulation from or in a bath}	A23J3/28	A23J3/28		59
A23J3/30	8	by hydrolysis<br><br><u>NOTE</u><br><br>Subject matter classified in groups A23J3/30&#160;-&#160;A23J3/34 is also classified in groups A23J3/04&#160;-&#160;A23J3/20, if the nature of the protein is of interest except if subgroups of A23J3/30&#160;-&#160;A23J3/34 already provide for this subject matter	A23J3/30	A23J3/30		272
A23J3/32	9	using chemical agents	A23J3/32	A23J3/32		361
A23J3/325	10	{of casein}	A23J3/32	A23J3/32		53
A23J3/34	10	using enzymes	A23J3/34	A23J3/34		475
A23J3/341	11	{of animal proteins}	A23J3/34	A23J3/34		684
A23J3/342	12	{of collagen; of gelatin}	A23J3/34	A23J3/34		203
A23J3/343	12	{of dairy proteins}	A23J3/34	A23J3/34		277
A23J3/344	13	{of casein}	A23J3/34	A23J3/34		154
A23J3/345	12	{of blood proteins}	A23J3/34	A23J3/34		73
A23J3/346	11	{of vegetable proteins}	A23J3/34	A23J3/34		1305
A23J3/347	11	{of proteins from microorganisms or unicellular algae}	A23J3/34	A23J3/34		113
A23J3/348	11	{of proteins obtained from waste materials (A23J3/341, A23J3/346 take precedence)}	A23J3/34	A23J3/34		48
A23J7/00	7	Phosphatide compositions for foodstuffs, e.g. lecithin	A23J7/00	A23J7/00		727
