A23L2/00	7	Non-alcoholic beverages; Dry compositions or concentrates therefor (soup concentrates A23L23/10); Preparation or treatment thereof (preparation of non-alcoholic beverages by removal of alcohol C12H3/00)	A23L2/00	A23L2/00		1165
A23L2/02	8	containing fruit or vegetable juices	A23L2/02	A23L2/02		11259
A23L2/04	9	Extraction of juices (machines or apparatus for extracting juice A23N1/00, A47J19/00)	A23L2/04	A23L2/04		4021
A23L2/06	10	from citrus fruits	A23L2/06	A23L2/06		596
A23L2/08	9	Concentrating or drying of juices	A23L2/08	A23L2/08		742
A23L2/082	10	{by membrane processes}	A23L2/08	A23L2/08		113
A23L2/085	11	{by osmosis, reverse osmosis, electrodialysis}	A23L2/08	A23L2/08		108
A23L2/087	11	{by ultrafiltration, microfiltration}	A23L2/08	A23L2/08		110
A23L2/10	10	by heating or contact with dry gases	A23L2/10	A23L2/10		404
A23L2/102	11	{Spray-drying}	A23L2/10	A23L2/10		86
A23L2/105	11	{Foam-drying}	A23L2/10	A23L2/10		13
A23L2/107	11	{Electric or wave heating}	A23L2/10	A23L2/10		18
A23L2/12	10	by freezing	A23L2/12	A23L2/12		374
A23L2/14	11	and sublimation	A23L2/14	A23L2/14		96
A23L2/38	8	Other non-alcoholic beverages (drinks from legumes A23L11/60)	A23L2/38	A23L2/38		11273
A23L2/382	9	{fermented (fermented nut meats or seeds A23L25/40; fermented milk preparations A23C9/12; addition of bacteria for nutritional purposes A23L33/135)}	A23L2/38	A23L2/38		5687
A23L2/385	8	Concentrates of non-alcoholic beverages	A23L2/385	A23L2/385		1435
A23L2/39	9	Dry compositions	A23L2/39	A23L2/39		5692
A23L2/395	10	in a particular shape or form	A23L2/395	A23L2/395		1005
A23L2/40	8	Effervescence-generating compositions	A23L2/40	A23L2/40		1080
A23L2/52	8	Adding ingredients (adding preservatives A23B70/10)	A23L2/52	A23L2/52		18662
A23L2/54	9	Mixing with gases	A23L2/54	A23L2/54		2112
A23L2/56	9	Flavouring or bittering agents (sweeteners A23L2/60)	A23L2/56	A23L2/56		2889
A23L2/58	9	Colouring agents	A23L2/58	A23L2/58		705
A23L2/60	9	Sweeteners	A23L2/60	A23L2/60		6493
A23L2/62	9	Clouding agents; Agents to improve the cloud-stability	A23L2/62	A23L2/62		810
A23L2/64	9	Re-adding volatile aromatic ingredients	A23L2/64	A23L2/64		222
A23L2/66	9	Proteins	A23L2/66	A23L2/66		2167
A23L2/68	9	Acidifying substances	A23L2/68	A23L2/68		1790
A23L2/70	8	Clarifying or fining of non-alcoholic beverages; Removing unwanted matter	A23L2/70	A23L2/70		1764
A23L2/72	9	by filtration	A23L2/72	A23L2/72		2051
A23L2/74	10	using membranes, e.g. osmosis, ultrafiltration	A23L2/74	A23L2/74		825
A23L2/76	9	by removal of gases	A23L2/76	A23L2/76		346
A23L2/78	9	by ion-exchange	A23L2/78	A23L2/78		190
A23L2/80	9	by adsorption	A23L2/80	A23L2/80		465
A23L2/82	9	by flocculation	A23L2/82	A23L2/82		152
A23L2/84	9	using microorganisms or biological material, e.g. enzymes	A23L2/84	A23L2/84		3445
A23L5/00	7	Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor	A23L5/00	A23L5/00		3263
A23L5/10	8	General methods of cooking foods, e.g. by roasting or frying	A23L5/10	A23L5/10		4576
A23L5/11	9	{using oil}	A23L5/10	A23L5/11		3595
A23L5/12	10	{Processes other than deep-frying or float-frying using cooking oil in direct contact with the food}	A23L5/10	A23L5/12		749
A23L5/13	9	{using water or steam}	A23L5/10	A23L5/13		9377
A23L5/15	9	{using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat}	A23L5/10	A23L5/15		2820
A23L5/17	9	{in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure}	A23L5/10	A23L5/17		1564
A23L5/19	9	{using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking (using additives to cooking oil A23L5/11)}	A23L5/10	A23L5/19		316
A23L5/20	8	Removal of unwanted matter, e.g. deodorisation or detoxification	A23L5/20	A23L5/20		5823
A23L5/21	9	{by heating without chemical treatment, e.g. steam treatment, cooking}	A23L5/20	A23L5/21		2520
A23L5/23	9	{by extraction with solvents}	A23L5/20	A23L5/23		842
A23L5/25	9	{using enzymes}	A23L5/20	A23L5/25		1433
A23L5/27	9	{by chemical treatment, by adsorption or by absorption}	A23L5/20	A23L5/27		3033
A23L5/273	10	{using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers}	A23L5/20	A23L5/273		1078
A23L5/276	10	{Treatment with inorganic compounds (A23L5/273 takes precedence)}	A23L5/20	A23L5/276		1497
A23L5/28	9	{using microorganisms}	A23L5/20	A23L5/28		1648
A23L5/30	8	Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (cooking A23L5/10)	A23L5/30	A23L5/30		2744
A23L5/32	9	{using phonon wave energy, e.g. sound or ultrasonic waves}	A23L5/30	A23L5/32		2766
A23L5/34	9	{using microwaves}	A23L5/30	A23L5/34		1360
A23L5/36	9	{using irradiation with frequencies of more than 10 MHz}	A23L5/30	A23L5/36		214
A23L5/40	8	Colouring or decolouring of foods	A23L5/40	A23L5/40		587
A23L5/41	9	Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L5/42 takes precedence)	A23L5/41	A23L5/41		2219
A23L5/42	9	Addition of dyes or pigments, e.g. in combination with optical brighteners	A23L5/42	A23L5/42		688
A23L5/43	10	using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives	A23L5/43	A23L5/43		1584
A23L5/44	11	using carotenoids or xanthophylls	A23L5/44	A23L5/44		707
A23L5/46	10	using dyes or pigments of microbial or algal origin	A23L5/46	A23L5/46		244
A23L5/47	10	using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46	A23L5/47	A23L5/47		320
A23L5/48	11	Compounds of unspecified constitution characterised by the chemical process for their preparation	A23L5/48	A23L5/48		85
A23L5/49	9	Removing colour by chemical reaction, e.g. bleaching	A23L5/49	A23L5/49		200
A23L5/51	8	{Concentration}	A23L5/00	A23L5/51		1018
A23L5/55	8	{Rehydration or dissolving of foodstuffs}	A23L5/00	A23L5/55		289
A23L5/57	8	{Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs (mechanical aspect A23N, A23P)}	A23L5/00	A23L5/57		1079
A23L7/00	7	Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C)	A23L7/00	A23L7/00		486
A23L7/10	8	Cereal-derived products	A23L7/10	A23L7/10		10925
A23L7/101	9	{Addition of antibiotics, vitamins, amino-acids, or minerals}	A23L7/10	A23L7/10		573
A23L7/104	9	Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms	A23L7/104	A23L7/104		4604
A23L7/107	10	{Addition or treatment with enzymes not combined with fermentation with microorganisms}	A23L7/104	A23L7/10		1177
A23L7/109	9	Types of pasta, e.g. macaroni or noodles	A23L7/109	A23L7/109		6805
A23L7/11	10	{Filled, stuffed or multilayered pasta}	A23L7/109	A23L7/11		417
A23L7/111	10	{Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package}	A23L7/109	A23L7/111		639
A23L7/113	10	Parboiled or instant pasta	A23L7/113	A23L7/113		1032
A23L7/115	9	{Cereal fibre products, e.g. bran, husk}	A23L7/10	A23L7/115		1512
A23L7/117	9	Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152)	A23L7/117	A23L7/117		1915
A23L7/122	10	Coated, filled, multilayered or hollow ready-to-eat cereals	A23L7/122	A23L7/122		1088
A23L7/126	10	Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars	A23L7/126	A23L7/126		1576
A23L7/13	10	Snacks or the like obtained by oil frying of a formed cereal dough	A23L7/13	A23L7/13		822
A23L7/135	10	Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals	A23L7/135	A23L7/135		779
A23L7/139	11	made from wholegrain or grain pieces without preparation of meal or dough	A23L7/139	A23L7/139		261
A23L7/143	9	Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products	A23L7/143	A23L7/143		1132
A23L7/148	10	made from wholegrain or grain pieces without preparation of meal or dough	A23L7/148	A23L7/148		380
A23L7/152	9	Cereal germ products	A23L7/152	A23L7/152		1392
A23L7/157	9	Farinaceous granules for dressing meat, fish or the like	A23L7/157	A23L7/157		728
A23L7/161	9	Puffed cereals, e.g. popcorn or puffed rice	A23L7/161	A23L7/161		768
A23L7/165	10	Preparation of puffed cereals involving preparation of meal or dough as an intermediate step	A23L7/165	A23L7/165		503
A23L7/17	11	by extrusion	A23L7/17	A23L7/17		955
A23L7/174	10	Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough	A23L7/174	A23L7/174		193
A23L7/178	11	by pressure release with or without heating	A23L7/178	A23L7/178		308
A23L7/183	11	by heating without using a pressure release device	A23L7/183	A23L7/183		449
A23L7/187	12	Discontinuously-working apparatus	A23L7/187	A23L7/187		556
A23L7/191	10	After-treatment of puffed cereals, e.g. coating or salting	A23L7/191	A23L7/191		509
A23L7/196	9	Products in which the original granular shape is maintained, e.g. parboiled rice	A23L7/196	A23L7/196		2632
A23L7/1963	10	{coated with a layer}	A23L7/196	A23L7/196		465
A23L7/1965	10	{Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil}	A23L7/196	A23L7/196		344
A23L7/197	9	{Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196(preservation A23B9/00)}	A23L7/10	A23L7/197		511
A23L7/1975	10	{Cooking or roasting}	A23L7/10	A23L7/1975		506
A23L7/198	9	{Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts}	A23L7/10	A23L7/198		5740
A23L7/20	8	Malt products (preparation of malt for brewing C12C)	A23L7/20	A23L7/20		1039
A23L7/25	9	Fermentation of cereal malt or of cereal by malting	A23L7/25	A23L7/25		809
A23L9/00	7	Puddings; Cream substitutes; Preparation or treatment thereof	A23L9/00	A23L9/00		115
A23L9/10	8	Puddings; Dry powder puddings	A23L9/10	A23L9/10		735
A23L9/12	9	{Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk}	A23L9/10	A23L9/12		405
A23L9/20	8	Cream substitutes	A23L9/20	A23L9/20		333
A23L9/22	9	{containing non-milk fats but no proteins other than milk proteins}	A23L9/20	A23L9/22		401
A23L9/24	9	{containing non-milk fats and non-milk proteins, e.g. eggs or soybeans}	A23L9/20	A23L9/24		239
A23L11/00	7	Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof (preservation thereof A23B75/00)<br><br><u>WARNING</u><br>Groups A23L11/00 &#8211; A23L11/70 are impacted by reclassification into group A23B75/00. <br>All groups listed should be considered in order to perform a complete search.	A23L11/00	A23L11/00		1441
A23L11/01	8	{Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting (A23L11/10 &#8211; A23L11/70 take precedence)}	A23L11/00	A23L11/01		880
A23L11/03	9	{Soya beans, e.g. full-fat soya bean flakes or grits}	A23L11/00	A23L11/03		758
A23L11/05	8	{Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65)}	A23L11/00	A23L11/05		4325
A23L11/07	9	{Soya beans, e.g. oil-extracted soya bean flakes (A23L11/30 takes precedence)}	A23L11/00	A23L11/07		3802
A23L11/10	8	Rapid cooking pulses	A23L11/10	A23L11/10		179
A23L11/30	8	Removing undesirable substances, e.g. bitter substances	A23L11/30	A23L11/30		451
A23L11/31	9	{by heating without chemical treatment, e.g. steam treatment, cooking}	A23L11/30	A23L11/31		544
A23L11/32	9	{by extraction with solvents}	A23L11/30	A23L11/32		231
A23L11/33	9	{using enzymes; Enzymatic transformation of pulses or legumes}	A23L11/30	A23L11/33		381
A23L11/34	9	{using chemical treatment, adsorption or absorption}	A23L11/30	A23L11/34		205
A23L11/35	10	{combined with heat treatment}	A23L11/30	A23L11/35		166
A23L11/36	9	{using irradiation, e.g. with wave energy; using electrical means or magnetic fields}	A23L11/30	A23L11/36		108
A23L11/37	9	{using microorganisms}	A23L11/30	A23L11/37		236
A23L11/40	8	Pulse curds	A23L11/40	A23L11/40		105
A23L11/45	9	Soy bean curds, e.g. tofu	A23L11/45	A23L11/45		1827
A23L11/50	8	Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50)	A23L11/50	A23L11/50		5652
A23L11/60	8	Drinks from legumes, e.g. lupine drinks	A23L11/60	A23L11/60		525
A23L11/65	9	Soy drinks	A23L11/65	A23L11/65		1628
A23L11/70	8	Germinated pulse products, e.g. from soy bean sprouts	A23L11/70	A23L11/70		1090
A23L13/00	7	Meat products; Meat meal; Preparation or treatment thereof	A23L13/00	A23L13/00		2288
A23L13/03	8	{Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces}	A23L13/00	A23L13/03		1446
A23L13/06	8	{with gravy or sauce}	A23L13/00	A23L13/06		1035
A23L13/10	8	Meat meal or powder; Granules, agglomerates or flakes	A23L13/10	A23L13/10		3124
A23L13/20	8	from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L13/60)	A23L13/20	A23L13/20		4017
A23L13/30	8	Meat extracts	A23L13/30	A23L13/30		1013
A23L13/40	8	containing additives (tenderising meat by using additives A23L13/72)	A23L13/40	A23L13/40		1067
A23L13/42	9	{Additives other than enzymes or microorganisms in meat products or meat meals}	A23L13/40	A23L13/42		2161
A23L13/422	10	{Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums}	A23L13/40	A23L13/422		556
A23L13/424	10	{Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi}	A23L13/40	A23L13/424		841
A23L13/426	10	{Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols (A23L13/422 takes precedence)}	A23L13/40	A23L13/426		1530
A23L13/428	10	{Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products}	A23L13/40	A23L13/428		7955
A23L13/43	10	{Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids}	A23L13/40	A23L13/43		753
A23L13/432	10	{Addition of inorganic compounds, e.g. minerals; oligo-elements}	A23L13/40	A23L13/432		674
A23L13/45	9	{Addition of, or treatment with, microorganisms (A23L13/74 takes precedence)}	A23L13/40	A23L13/45		575
A23L13/46	10	{Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures}	A23L13/40	A23L13/46		319
A23L13/48	9	{Addition of, or treatment with, enzymes (A23L13/74 takes precedence)}	A23L13/40	A23L13/48		612
A23L13/50	8	Poultry products, e.g. poultry sausages	A23L13/50	A23L13/50		3911
A23L13/52	9	{Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat}	A23L13/50	A23L13/52		1700
A23L13/55	9	{Treatment of original pieces or parts (binding meat pieces in a compact form A23L13/52)}	A23L13/50	A23L13/55		826
A23L13/57	10	{Coating with a layer or stuffing}	A23L13/50	A23L13/57		881
A23L13/60	8	Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product	A23L13/60	A23L13/60		1779
A23L13/62	9	{Coating with a layer, stuffing or laminating}	A23L13/60	A23L13/62		549
A23L13/65	9	{Sausages}	A23L13/60	A23L13/65		2642
A23L13/67	9	{Reformed meat products other than sausages}	A23L13/60	A23L13/67		1778
A23L13/70	8	Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor	A23L13/70	A23L13/70		1993
A23L13/72	9	using additives, e.g. by injection of solutions	A23L13/72	A23L13/72		4065
A23L13/74	10	using microorganisms or enzymes	A23L13/74	A23L13/74		1031
A23L13/75	10	using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents	A23L13/75	A23L13/75		992
A23L13/76	9	by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment	A23L13/76	A23L13/76		991
A23L13/77	9	by mechanical treatment, e.g. kneading, rubbing or tumbling	A23L13/77	A23L13/77		505
A23L15/00	7	Egg products; Preparation or treatment thereof<br><br><u>WARNING</u><br>Group A23L15/00 is impacted by reclassification into group A23L15/10. <br>Groups A23L15/00 and A23L15/10 should be considered in order to perform a complete search.	A23L15/00	A23L15/00		2541
A23L15/10	8	Egg products with specific shapes or structures, e.g. rolled<br><br><u>WARNING</u><br>Group A23L15/10 is incomplete pending reclassification of documents from group A23L15/00. <br>Groups A23L15/00 and A23L15/10 should be considered in order to perform a complete search.	A23L15/10	A23L15/10		189
A23L15/20	8	{Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates}	A23L15/00	A23L15/20		745
A23L15/25	8	{Addition or treatment with microorganisms or enzymes}	A23L15/00	A23L15/25		358
A23L15/30	8	{Addition of substances other than those covered by A23L15/20 &#8211; A23L15/25}	A23L15/00	A23L15/30		1681
A23L15/35	8	{Egg substitutes}	A23L15/00	A23L15/35		281
A23L17/00	7	Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof	A23L17/00	A23L17/00		4484
A23L17/10	8	Fish meal or powder; Granules, agglomerates or flakes	A23L17/10	A23L17/10		2182
A23L17/20	8	Fish extracts	A23L17/20	A23L17/20		1045
A23L17/30	8	Fish eggs, e.g. caviar; Fish-egg substitutes	A23L17/30	A23L17/30		376
A23L17/35	9	{Fish-egg substitutes}	A23L17/30	A23L17/35		121
A23L17/40	8	Shell-fish	A23L17/40	A23L17/40		3317
A23L17/50	8	Molluscs	A23L17/50	A23L17/50		2354
A23L17/60	8	Edible seaweed	A23L17/60	A23L17/60		4974
A23L17/65	8	{Addition of, or treatment with, microorganisms or enzymes}	A23L17/00	A23L17/65		1707
A23L17/70	8	{Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products (A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence)}	A23L17/00	A23L17/70		3262
A23L17/75	8	{Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces}	A23L17/00	A23L17/75		1086
A23L19/00	7	Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N)	A23L19/00	A23L19/00		7549
A23L19/01	8	{Instant products; Powders; Flakes; Granules (A23L19/10 &#8211; A23L19/12 take precedence)}	A23L19/00	A23L19/01		7422
A23L19/03	8	{consisting of whole pieces or fragments without mashing the original pieces}	A23L19/00	A23L19/03		5062
A23L19/05	9	{Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces}	A23L19/00	A23L19/05		1041
A23L19/07	9	{Fruit waste products, e.g. from citrus peel or seeds}	A23L19/00	A23L19/07		764
A23L19/09	8	{Mashed or comminuted products, e.g. pulp, pur&#233;e, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}	A23L19/00	A23L19/09		8916
A23L19/10	8	of tuberous or like starch containing root crops	A23L19/10	A23L19/10		6362
A23L19/105	9	{Sweet potatoes}	A23L19/10	A23L19/10		2023
A23L19/11	9	{Cassava, manioc, tapioca, or fermented products thereof, e.g. gari}	A23L19/10	A23L19/11		384
A23L19/115	9	{Konjak; Konntaku}	A23L19/10	A23L19/115		1257
A23L19/12	9	of potatoes	A23L19/12	A23L19/12		1044
A23L19/13	10	{Mashed potato products}	A23L19/12	A23L19/13		634
A23L19/135	11	{Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products}	A23L19/12	A23L19/135		97
A23L19/14	10	{Original non-roasted or non-fried potato pieces}	A23L19/12	A23L19/14		342
A23L19/15	10	Unshaped dry products, e.g. powders, flakes, granules or agglomerates	A23L19/15	A23L19/15		912
A23L19/18	10	Roasted or fried products, e.g. snacks or chips	A23L19/18	A23L19/18		1370
A23L19/19	11	{from powdered or mashed potato products (A23L19/135 takes precedence)}	A23L19/18	A23L19/19		797
A23L19/20	8	by pickling, e.g. sauerkraut or pickles	A23L19/20	A23L19/20		5288
A23L21/00	7	Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof	A23L21/00	A23L21/00		326
A23L21/10	8	Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products	A23L21/10	A23L21/10		1899
A23L21/11	9	{obtained by enzymatic digestion of fruit or vegetable compositions}	A23L21/10	A23L21/11		202
A23L21/12	9	derived from fruit or vegetable solids	A23L21/12	A23L21/12		2241
A23L21/15	9	derived from fruit or vegetable juices	A23L21/15	A23L21/15		1354
A23L21/18	9	Simulated fruit products	A23L21/18	A23L21/18		106
A23L21/20	8	Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor	A23L21/20	A23L21/20		1233
A23L21/25	9	Honey; Honey substitutes	A23L21/25	A23L21/25		3665
A23L21/27	10	{Honey substitutes}	A23L21/25	A23L21/27		86
A23L23/00	7	Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof	A23L23/00	A23L23/00		7991
A23L23/10	8	Soup concentrates, e.g. powders or cakes	A23L23/10	A23L23/10		1885
A23L25/00	7	Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof	A23L25/00	A23L25/00		1524
A23L25/10	8	Peanut butter	A23L25/10	A23L25/10		836
A23L25/20	8	{consisting of whole seeds or seed fragments}	A23L25/00	A23L25/20		2273
A23L25/25	9	{coated with a layer}	A23L25/00	A23L25/25		718
A23L25/30	8	{Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products (A23L25/10 and A23L25/40 take precedence)}	A23L25/00	A23L25/30		4735
A23L25/40	8	{Fermented products; Products treated with microorganisms or enzymes}	A23L25/00	A23L25/40		496
A23L27/00	7	Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof	A23L27/00	A23L27/00		7010
A23L27/10	8	Natural spices, flavouring agents or condiments; Extracts thereof	A23L27/10	A23L27/10		10905
A23L27/105	9	{obtained from liliaceae, e.g. onions, garlic}	A23L27/10	A23L27/10		1781
A23L27/11	9	{obtained by solvent extraction}	A23L27/10	A23L27/11		1152
A23L27/115	9	{obtained by distilling, stripping, or recovering of volatiles}	A23L27/10	A23L27/115		311
A23L27/12	9	from fruit, e.g. essential oils	A23L27/12	A23L27/12		994
A23L27/13	10	{from citrus fruits}	A23L27/12	A23L27/13		528
A23L27/14	9	Dried spices	A23L27/14	A23L27/14		2153
A23L27/16	10	Onions	A23L27/16	A23L27/16		190
A23L27/18	9	Mustard	A23L27/18	A23L27/18		163
A23L27/20	8	Synthetic spices, flavouring agents or condiments	A23L27/20	A23L27/20		1654
A23L27/201	9	{Compounds of unspecified constitution characterised by the chemical reaction for their preparation (A23L27/215 takes precedence)}	A23L27/20	A23L27/20		216
A23L27/202	9	{Aliphatic compounds}	A23L27/20	A23L27/20		245
A23L27/2022	10	{containing sulfur}	A23L27/20	A23L27/20		274
A23L27/2024	10	{having oxygen as the only hetero atom}	A23L27/20	A23L27/20		388
A23L27/2026	11	{Hydroxy compounds}	A23L27/20	A23L27/20		294
A23L27/2028	11	{Carboxy compounds}	A23L27/20	A23L27/20		505
A23L27/203	9	{Alicyclic compounds}	A23L27/20	A23L27/20		610
A23L27/204	9	{Aromatic compounds}	A23L27/20	A23L27/20		665
A23L27/205	9	{Heterocyclic compounds}	A23L27/20	A23L27/20		82
A23L27/2052	10	{having oxygen or sulfur as the only hetero atoms}	A23L27/20	A23L27/20		885
A23L27/2054	10	{having nitrogen as the only hetero atom}	A23L27/20	A23L27/20		345
A23L27/2056	10	{having at least two different hetero atoms, at least one being a nitrogen atom}	A23L27/20	A23L27/20		206
A23L27/206	9	{Dairy flavours}	A23L27/20	A23L27/20		253
A23L27/21	9	containing amino acids	A23L27/21	A23L27/21		737
A23L27/215	10	{heated in the presence of reducing sugars, e.g. Maillard&apos;s non-enzymatic browning}	A23L27/21	A23L27/21		886
A23L27/22	10	containing glutamic acids	A23L27/22	A23L27/22		686
A23L27/23	9	containing nucleotides	A23L27/23	A23L27/23		260
A23L27/235	10	{containing also amino acids}	A23L27/23	A23L27/23		169
A23L27/24	9	prepared by fermentation	A23L27/24	A23L27/24		2026
A23L27/25	10	{Dairy flavours}	A23L27/24	A23L27/25		167
A23L27/26	9	Meat flavours	A23L27/26	A23L27/26		1088
A23L27/27	9	Smoke flavours	A23L27/27	A23L27/27		311
A23L27/28	9	Coffee or cocoa flavours	A23L27/28	A23L27/28		203
A23L27/29	9	Fruit flavours	A23L27/29	A23L27/29		452
A23L27/30	8	Artificial sweetening agents	A23L27/30	A23L27/30		1989
A23L27/31	9	{containing amino acids, nucleotides, peptides or derivatives}	A23L27/30	A23L27/31		418
A23L27/32	10	{containing dipeptides or derivatives}	A23L27/30	A23L27/32		614
A23L27/33	9	{containing sugars or derivatives}	A23L27/30	A23L27/33		1932
A23L27/34	10	{Sugar alcohols}	A23L27/30	A23L27/34		1051
A23L27/35	10	{Starch hydrolysates}	A23L27/30	A23L27/35		394
A23L27/36	10	{Terpene glycosides}	A23L27/30	A23L27/36		1077
A23L27/37	10	{Halogenated sugars}	A23L27/30	A23L27/37		338
A23L27/38	10	{L-sugars}	A23L27/30	A23L27/38		50
A23L27/39	9	{Addition of sweetness inhibitors}	A23L27/30	A23L27/39		57
A23L27/40	8	Table salts; Dietetic salt substitutes	A23L27/40	A23L27/40		4622
A23L27/45	9	{Salt substitutes completely devoid of sodium chloride}	A23L27/40	A23L27/45		230
A23L27/50	8	Soya sauce	A23L27/50	A23L27/50		3448
A23L27/60	8	Salad dressings; Mayonnaise; Ketchup	A23L27/60	A23L27/60		5735
A23L27/63	9	{Ketchup}	A23L27/60	A23L27/63		409
A23L27/66	9	{Use of milk products or milk derivatives in the preparation of dressings}	A23L27/60	A23L27/66		212
A23L27/70	8	{Fixation, conservation, or encapsulation of flavouring agents}	A23L27/00	A23L27/70		941
A23L27/72	9	{Encapsulation}	A23L27/00	A23L27/72		1194
A23L27/74	9	{with a synthetic polymer matrix or excipient, e.g. vinylic, acrylic polymers}	A23L27/00	A23L27/74		168
A23L27/75	9	{the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors}	A23L27/00	A23L27/75		86
A23L27/77	9	{Use of inorganic solid carriers, e.g. silica}	A23L27/00	A23L27/77		105
A23L27/79	9	{in the form of films}	A23L27/00	A23L27/79		151
A23L27/80	8	{Emulsions}	A23L27/00	A23L27/80		390
A23L27/82	8	{Acid flavourants}	A23L27/00	A23L27/82		393
A23L27/84	8	{Flavour masking or reducing agents}	A23L27/00	A23L27/84		827
A23L27/86	8	{Addition of bitterness inhibitors}	A23L27/00	A23L27/86		535
A23L27/88	8	{Taste or flavour enhancing agents}	A23L27/00	A23L27/88		1641
A23L29/00	7	Foods or foodstuffs containing additives (containing additives for modifying the nutritive qualities A23L33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L33/21; containing additives for preservation A23B); Preparation or treatment thereof	A23L29/00	A23L29/00		1469
A23L29/015	8	{Inorganic compounds}	A23L29/00	A23L29/015		2710
A23L29/03	8	{Organic compounds}	A23L29/00	A23L29/03		1341
A23L29/035	9	{containing oxygen as heteroatom (gums A23L29/25; sugar or sugar alcohols A23L29/30)}	A23L29/00	A23L29/035		3773
A23L29/04	10	{Fatty acids or derivatives}	A23L29/00	A23L29/04		1280
A23L29/045	9	{containing nitrogen as heteroatom}	A23L29/00	A23L29/045		2279
A23L29/05	9	{containing phosphorus as heteroatom}	A23L29/00	A23L29/05		419
A23L29/055	9	{containing sulfur as heteroatom}	A23L29/00	A23L29/055		167
A23L29/06	8	{Enzymes}	A23L29/00	A23L29/06		4288
A23L29/065	8	{Microorganisms (addition of bacteria for nutritional purposes A23L33/135)}	A23L29/00	A23L29/065		4244
A23L29/10	8	containing emulsifiers	A23L29/10	A23L29/10		2957
A23L29/20	8	containing gelling or thickening agents (marmalades, jams, jellies or other similar fruit or vegetable compositions A23L21/10)	A23L29/20	A23L29/20		1354
A23L29/206	9	of vegetable origin	A23L29/206	A23L29/206		981
A23L29/212	10	Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)	A23L29/212	A23L29/212		3392
A23L29/219	11	Chemically modified starch; Reaction or complexation products of starch with other chemicals	A23L29/219	A23L29/219		862
A23L29/225	11	Farinaceous thickening agents other than isolated starch or derivatives	A23L29/225	A23L29/225		194
A23L29/231	10	Pectin; Derivatives thereof	A23L29/231	A23L29/231		1908
A23L29/238	10	from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231)	A23L29/238	A23L29/238		1743
A23L29/244	10	from corms, tubers or roots, e.g. glucomannan (starch A23L29/212)	A23L29/244	A23L29/244		1285
A23L29/25	10	Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth	A23L29/25	A23L29/25		849
A23L29/256	10	from seaweeds, e.g. alginates, agar or carrageenan	A23L29/256	A23L29/256		3415
A23L29/262	10	Cellulose; Derivatives thereof, e.g. ethers	A23L29/262	A23L29/262		1524
A23L29/269	9	of microbial origin, e.g. xanthan or dextran	A23L29/269	A23L29/269		1051
A23L29/27	10	{Xanthan not combined with other microbial gums}	A23L29/269	A23L29/27		967
A23L29/271	10	{Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes}	A23L29/269	A23L29/271		247
A23L29/272	10	{Gellan}	A23L29/269	A23L29/272		563
A23L29/273	10	{Dextran; Polysaccharides produced by leuconostoc}	A23L29/269	A23L29/273		85
A23L29/274	10	{Pullulan}	A23L29/269	A23L29/274		79
A23L29/275	9	of animal origin, e.g. chitin	A23L29/275	A23L29/275		371
A23L29/281	10	Proteins, e.g. gelatin or collagen	A23L29/281	A23L29/281		578
A23L29/284	11	{Gelatin; Collagen}	A23L29/281	A23L29/284		1425
A23L29/288	9	Synthetic resins, e.g. polyvinylpyrrolidone	A23L29/288	A23L29/288		78
A23L29/294	9	Inorganic additives, e.g. silica	A23L29/294	A23L29/294		240
A23L29/30	8	containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30)	A23L29/30	A23L29/30		10756
A23L29/32	9	{Processes or apparatus for dissolving of sugars (dissolving or refining raw sugar C13B30/14)}	A23L29/30	A23L29/32		104
A23L29/35	9	{Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches}	A23L29/30	A23L29/35		2113
A23L29/37	9	{Sugar alcohols}	A23L29/30	A23L29/37		1233
A23L31/00	7	Edible extracts or preparations of fungi; Preparation or treatment thereof	A23L31/00	A23L31/00		9273
A23L31/10	8	Yeasts or derivatives thereof	A23L31/10	A23L31/10		476
A23L31/15	9	Extracts	A23L31/15	A23L31/15		504
A23L33/00	7	Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof	A23L33/00	A23L33/00		25274
A23L33/10	8	using additives (addition of substantially indigestible substances A23L33/21)	A23L33/10	A23L33/10		37143
A23L33/105	9	Plant extracts, their artificial duplicates or their derivatives	A23L33/105	A23L33/105		54072
A23L33/11	10	Plant sterols or derivatives thereof, e.g. phytosterols	A23L33/11	A23L33/11		928
A23L33/115	9	Fatty acids or derivatives thereof; Fats or oils	A23L33/115	A23L33/115		5915
A23L33/12	10	Fatty acids or derivatives thereof	A23L33/12	A23L33/12		4488
A23L33/125	9	containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21)	A23L33/125	A23L33/125		11441
A23L33/127	9	{Antibiotics}	A23L33/10	A23L33/12		115
A23L33/13	9	Nucleic acids or derivatives thereof (A23L33/145 takes precedence)	A23L33/13	A23L33/13		818
A23L33/135	9	Bacteria or derivatives thereof, e.g. probiotics	A23L33/135	A23L33/135		13620
A23L33/14	9	Yeasts or derivatives thereof	A23L33/14	A23L33/14		1400
A23L33/145	10	Extracts	A23L33/145	A23L33/145		555
A23L33/15	9	Vitamins	A23L33/15	A23L33/15		9608
A23L33/155	10	Vitamins A or D	A23L33/155	A23L33/155		2903
A23L33/16	9	Inorganic salts, minerals or trace elements	A23L33/16	A23L33/16		9674
A23L33/165	10	Complexes or chelates	A23L33/165	A23L33/165		1146
A23L33/17	9	Amino acids, peptides or proteins	A23L33/17	A23L33/17		4518
A23L33/175	10	Amino acids	A23L33/175	A23L33/175		5729
A23L33/18	10	Peptides; Protein hydrolysates	A23L33/18	A23L33/18		10022
A23L33/185	10	Vegetable proteins	A23L33/185	A23L33/185		4471
A23L33/19	10	Dairy proteins	A23L33/19	A23L33/19		3567
A23L33/195	10	Proteins from microorganisms	A23L33/195	A23L33/195		536
A23L33/20	8	Reducing nutritive value; Dietetic products with reduced nutritive value	A23L33/20	A23L33/20		1116
A23L33/21	9	Addition of substantially indigestible substances, e.g. dietary fibres	A23L33/21	A23L33/21		7487
A23L33/22	10	Comminuted fibrous parts of plants, e.g. bagasse or pulp	A23L33/22	A23L33/22		2394
A23L33/24	10	Cellulose or derivatives thereof	A23L33/24	A23L33/24		683
A23L33/25	10	Synthetic polymers, e.g. vinylic or acrylic polymers	A23L33/25	A23L33/25		111
A23L33/26	11	Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose	A23L33/26	A23L33/26		636
A23L33/28	10	Substances of animal origin, e.g. gelatin or collagen	A23L33/28	A23L33/28		202
A23L33/29	10	Mineral substances, e.g. mineral oils or clays	A23L33/29	A23L33/29		118
A23L33/30	8	{Dietetic or nutritional methods, e.g. for losing weight (A23L33/10 takes precedence)}	A23L33/00	A23L33/30		2378
A23L33/40	8	{Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula}	A23L33/00	A23L33/40		5679
A23L35/00	7	Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof (preservation thereof A23B)	A23L35/00	A23L35/00		1270
A23L35/10	8	{Emulsified foodstuffs}	A23L35/00	A23L35/10		364
A23L35/20	8	{No-fat spreads}	A23L35/00	A23L35/20		91
