F-Term-List

A23C1/00-23/00

AC00
MATERIALS

AC01

AC02

AC03

AC05

AC06

AC07

AC08

AC09

. Carbohydrates

. . Monosaccharides and disaccharides

. . Polysaccharides

. Proteins and amino acids

. . Defatted milk

. . Casein

. . Soy beans, soy milk, and soy protein

. . Eggs

AC15

AC16

AC17

AC20

. Oils and fats

. . Compound oils and fats

. . Processed oils and fats

. Other food products

AC21

AC22

AC25

AC26

AC30

. . Vegetables and juices

. . Nuts and peanuts

. Enzymes

. . Protease

. Microbes

AC31

AC32

AC35

AC36

AC40

. . Lactic acid bacteria

. . Yeast

. Preservatives and bactericides

. . Anti-oxidization agents

. Emulsifiers and fusing agents

AC43

AC44

AC45

AC46

AC50

. Seasonings and odorants

. Stabilizers

. Acids

. Inorganic materials

. Use of bifids (i.e., Lactobacillus bifidus bacteria)

AC99

. Others

BC00
OPERATIONS

BC01

BC02

BC03

BC04

BC05

BC06

BC07

BC08

BC10

. Mixing or agitation

. . Emulsification or fusion

. . . Homogenization

. Drying or dehydration

. Curing or hardening

. Establishment of temperature and temperature-related operations

. . Cooling or freezing

. . Heating

. Irradiation

BC11

BC12

BC13

BC14

. Immersion

. Pulverization

. Setting of pH

. Fermentation and cultivation

BC51

. Smoking

BC99

. Others

CC00
DEVICES

CC01

. Devices

DC00
PRODUCTS

DC01

. Characteristic forms and structures

DC50

. Fermented milk-substitute products

DC51

. Substitute milk for livestock

EC00
PURPOSE

EC01

EC02

EC04

EC05

EC06

EC07

EC08

EC09

EC10

. Improvement of color, odor, or taste

. . Deodorization

. Improvement of solid or paste qualities

. Improved nutrition

. . Production of synthetic mother=s milk

. . Improvement of intolerance

. Manufacturing of beverages

. Powderizing, solidification, curing, hardening, or pelletization

. Production of a solution

EC11

. Automation

EC53

. Stabilization of liquid products

EC99

. Others

4B001	Dairy products
	A01J1/00 -99/00;A23C1/00-23/00