FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL (preservation of flour or dough for baking A21D)
| Subclass | Title |
|---|---|
| 1/00 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) |
| 1/01 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups) |
| 1/015 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence) |
| 1/025 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B) |
| 1/03 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing additives (A23L 1/05, A23L 1/3, A23L 1/308 take precedence) |
| 1/035 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing additives (A23L 1/05, A23L 1/3, A23L 1/308 take precedence) Emulsifiers |
| 1/05 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) |
| 1/052 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin |
| 1/0522 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin Starch; Modified starch; Starch derivatives, e.g. esters, ethers |
| 1/0524 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin Pectin; Derivatives thereof |
| 1/0526 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin from seeds, e.g. locust bean gum, guar gum (A23L 1/0522, A23L 1/0524 take precedence) |
| 1/0528 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin from corms, tubers or roots, e.g. glucomannan (A23L 1/0522 takes precedence) |
| 1/053 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth |
| 1/0532 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin from seaweeds, e.g. alginates, agar, carrageenan |
| 1/0534 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of vegetable origin Cellulose; Derivatives thereof, e.g. ethers |
| 1/054 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of microbial origin, e.g. xanthan, dextran |
| 1/056 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of animal origin, e.g. chitin |
| 1/0562 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) of animal origin, e.g. chitin Proteins, e.g. gelatin, collagen |
| 1/058 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) Synthetic resins, e.g. polyvinylpyrrolidone |
| 1/059 | Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) containing gelling or thickening agents (A23L 1/06 takes precedence) Inorganic additives, e.g. silica |
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2024/0172,766 | METHODS AND DEVICES FOR TREATING A RAW AGRICULTURAL PRODUCT WITH A TREATMENT GAS | Nov 28, 23 | May 30, 24 | Not available |
| 2024/0172,767 | METHOD FOR PRODUCING PLANT-BASED MILK-FERMENTED LIQUID | Mar 10, 22 | May 30, 24 | Asahi Group Holdings, Ltd. |
| 2024/0172,768 | EDIBLE OIL AND FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, AGENT FOR INHIBITING UNPLEASANT TASTE, AND METHOD FOR PRODUCING DEEP-FRIED FOOD | Apr 20, 22 | May 30, 24 | Not available |
| 2024/0172,775 | CHITOSAN-BASED THERMOGELLABLE BINDING MIXTURES FOR VEGETABLE-BASED TEXTURED MEAT PRODUCTS | Apr 04, 22 | May 30, 24 | Mycotechnology, Inc. |
| 2024/0172,777 | BEER-FLAVORED LOW-ALCOHOL BEVERAGE AND METHOD FOR PRODUCTION THEREOF | Mar 22, 22 | May 30, 24 | Asahi Group Holdings, Ltd. |
| 2024/0172,778 | COOKING APPLIANCE FOR COOKING FOOD, COOKING METHOD, CONTROL UNIT, AND COMPUTER PROGRAM PRODUCT | Apr 26, 23 | May 30, 24 | Not available |
| 2024/0172,779 | MICROWAVE-COOKABLE SINGLE-CATEGORY FOOD HAVING TWO OR MORE DIVIDED SECTIONS HAVING DIFFERENT PERMITTIVITIES, AND PRODUCTION METHOD AND DESIGN METHOD THEREFOR | Mar 02, 22 | May 30, 24 | CJ CHEILJEDANG CORPORATION |
| 2024/0172,780 | METHOD FOR PRODUCING PLANT-BASED MILK-FERMENTED LIQUID | Mar 10, 22 | May 30, 24 | Asahi Group Holdings, Ltd. |
| 2024/0172,781 | OIL-BASED FOOD PRODUCT | Mar 28, 22 | May 30, 24 | FUJI OIL HOLDINGS INC. |
| 2024/0172,782 | METHOD FOR IMPROVING QUALITY OF CURED LOIN HAM MEDIATED BY SORBITOL | Feb 08, 23 | May 30, 24 | Not available |
| 2024/0172,783 | LIQUID EGG-SUBSTITUTE COMPOSITION AND HEAT-COAGULATED PRODUCT | Mar 31, 22 | May 30, 24 | Not available |
| 2024/0172,784 | VEGETABLE FERMENTED BLOOD FLAVOR SEASONING COMPOSITION FOR VEGETABLE SUBSTITUTE MEAT | Nov 20, 23 | May 30, 24 | Not available |
| 2024/0172,785 | METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS, SOUPS, BEVERAGES, AND SNACKS | Nov 22, 23 | May 30, 24 | Not available |
| 2024/0172,891 | METHODS AND APPARATUS FOR HIGH-HEAT COOKING | Nov 30, 23 | May 30, 24 | Not available |
| 2024/0174,770 | METHOD FOR PREPARING V-TYPE POROUS STARCH | Nov 30, 23 | May 30, 24 | Not available |
| 2024/0174,771 | INULIN COMPOSITIONS AND PLANT-BASED DAIRY MILK ALTERNATIVE COMPOSITIONS CONTAINING THE SAME | Nov 30, 22 | May 30, 24 | Not available |
| 2024/0174,955 | LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR PRODUCING SAME | Mar 22, 22 | May 30, 24 | Asahi Group Holdings, Ltd. |
| 2024/0174,987 | UDP-DEPENDENT GLYCOSYLTRANSFERASE FOR HIGH EFFICIENCY PRODUCTION OF REBAUDIOSIDES | Nov 30, 23 | May 30, 24 | Not available |
| 2024/0174,954 | LOW-ALCOHOL BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING SAME | Mar 22, 22 | May 30, 24 | Asahi Group Holdings, Ltd. |
| 2024/0174,956 | METHOD FOR IMPROVING AFTERTASTE OF ALCOHOLIC BEVERAGES USING ALLULOSE | Feb 08, 24 | May 30, 24 | Not available |
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