F-Term-List

A23L5/00-5/30;29/00-29/10

LC00
OBJECTIVES

LC01

LC02

LC03

LC04

LC05

LC06

LC07

LC08

LC09

LC10

. Improvement of tastes and flavors

. . Deodorizing

. Improvement of texture

. Improvement of dissolution

. Preservation and removal of deteriorated substances

. Preparation and processing for dietetic treatments, improvement of nutrition, and preventive hygiene

. . Diets and prevention of tooth decay

. . Removal and reduction of salt

. Detoxification and removal of mutagenicity

. Removal of metals, hairs, stones, and the like

LC11

LC12

LC16

. Facilitation of cooking

. . Application of microwave heating

. Others

LE00
PRODUCT SHAPES

LE01

LE02

LE03

LE04

LE05

LE06

LE07

. Powders and granules

. Pastes

. Liquids

. Gels

. Flakes and blocks

. Sheets

. Multiple layers (i.e., excluding except packaged, fried, and non-fried foods)

LE11

LE12

LE15

LE16

LE17

LE18

LE19

LE20

. Substances that are packaged or packed into containers

. . Substances whereby the containers, bags, and the like are edible

. Highly saline substances

. Frozen foods (i.e., except fried and non-fried foods)

. Fried foods (i.e., including foods in an unfried state)

. . Frozen foods

. Non-fried foods (i.e., including frozen foods)

. Others

LG00
FOOD OR ADDITIVE MATERIALS

LG01

LG02

LG04

LG05

LG06

LG07

LG08

LG09

LG10

. Inorganic substances and compounds

. . Calcium or magnesium compounds

. Organic compounds

. . Alcohols

. . Acetic acids and citric acids

. . Fatty acids and esters thereof (i.e., excluding oils and fats)

. . . Glycerin fatty acid esters

. . . . Polyglycerin fatty acid esters

. . . Propylene glycol fatty acid esters

LG11

LG12

LG13

LG14

LG15

LG16

LG17

LG18

LG19

LG20

. . . Sorbitan fatty acid esters

. . Oils and fats

. . Soybean phospholipids (e.g., lecithin)

. . Amino acids

. . Proteins and dissolved substances thereof

. . Vitamins

. . Sugars and derivatives thereof

. . . Cane sugar fatty acid esters

. . . Monosaccharides, disaccharides, and sugar alcohols

. . . Polysaccharides and natural gums

LG21

LG22

LG23

LG24

LG25

LG26

LG27

LG28

LG29

. . . . Starches and derivatives thereof

. . . . Pectin and derivatives thereof

. . . . Gums from seeds (e.g., guar gum)

. . . . Gums from bulbs, tubers, and roots (e.g., mannan)

. . . . Alginic acids, agar, and carrageenin

. . . . Cellulose and derivatives thereof

. . . . Gums from microorganisms (e.g., xanthan gum)

. . . . Gum arabic and acacia gum

. . . . Karaya gum and tragacanth gum

LG31

LG32

LG33

LG34

LG35

LG36

LG37

LG38

LG39

LG40

. Elements originating from plants

. . Vegetables, fruits, potatoes, and products thereof

. . Beans, nuts, and products thereof (e.g., soy milk)

. . Grains and products thereof (i.e., excluding beans)

. . . Starches, bread crumbs, and corn flakes

. . Rice bran, wheat bran, and cereal germs

. . Wild grass, herbs, and tree parts

. . Seaweed

. . Mushrooms

. . Fibers and pulps

LG41

LG42

LG43

LG44

LG47

LG48

LG49

LG50

. Elements originating from animals

. . Fish, domestic animal meat, and products thereof

. . Eggs and egg products

. . Milk and dairy products

. Dough

. Brewing products

. . Liquors (i.e., except alcohol)

. Microorganism (e.g., chlorella)

LG51

LG54

LG57

. Enzymes

. Emulsified oils and fats and emulsified compositions

. Others

LK00
TYPES OF ADDITIVES

LK01

LK02

LK03

LK04

LK05

LK06

LK07

LK08

LK09

LK10

. Seasonings

. Flavorings, spices, and essential oils

. Sweeteners

. Agents for increasing viscosity or concentration and gelation agents

. Bubbling and foaming agents

. Antifoaming agents

. Deodorizing agents

. Moistening, humidity, and dehydrating agents

. Bonding agents and adhesives

. Agents for preventing starches from aging

LK11

LK12

LK13

LK14

LK15

LK17

LK19

. Preventing agents for brown color and anti-oxidants

. Dispersants

. Emulsifying agents and stabilizers

. Filming and covering agents (except deep frying oil)

. . Coating, batter, and coating improving agents

. Surfactants

. Others

LP00
TREATMENT PROCESSES

LP01

LP02

LP03

LP04

LP05

LP06

LP07

LP08

LP09

. Heating

. . Baking and roasting

. . Steaming

. . . Continuity methods

. . . Temperature controls

. . Boiling (cooking)

. . Deep frying

. . . Continuity methods

. . . Temperature controls

LP12

LP13

LP16

LP17

. . Heating for packaged food

. . Reheating and multiple steps heating

. . Microwaves or high-frequency wave heating

. . Distanced infrared rays

LP21

LP22

LP23

LP24

LP25

LP26

LP27

. Mixing, homogenization, and emulsification

. Extraction, compression, and filtration

. Concentration, and dehydration of liquids

. Drying

. Soaking

. Powders and liquids, and coverings made thereof

. . Coatings

LP31

LP32

LP33

LP34

LP35

LP36

LP37

. Molding (i.e., including injection and filling)

. . Extrusion

. . Pressing and stretching

. . Molding using molds

. . Wrapping

. . Granulation and transformation into microcapsules

. . Puffing and foaming

LP41

LP42

LP43

LP44

LP45

LP46

LP48

LP49

LP50

. Processing using microorganisms and enzymes

. . Fermentation

. Cooling, freezing, and defrosting

. Pasteurization and sterilization

. Product packaging

. Filling and dividing into containers

. Dialysis and electrolysis

. High-voltage impression and energizing processing

. Processing using magnetic fields

LP55

LP56

LP59

. Pressurization and decompression

. Adjustment of potential of hydrogen

. Others

LT00
DEVICES AND TOOLS

LT01

LT02

LT03

LT05

LT06

LT07

LT08

LT09

LT10

. Heating devices

. . Steaming devices

. . Fryers

. Extruders

. Mixing or homogenizing devices

. Filtration or compression devices

. Soaking devices

. Coating devices using powders and liquids

. . Coating and dusting

LT11

LT14

LT16

LT18

LT20

. Molding devices

. Supplying, conveying, and filling devices

. Packaging materials and containers

. Cooking systems

. Others

4B035	General preparation and processing of foods
	A23L5/00 -5/30;29/00-29/10