|
A23J 1/00
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites |
|
A23J 1/02
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat |
|
A23J 1/04
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals |
|
A23J 1/06
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from blood |
|
A23J 1/08
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs |
|
A23J 1/09
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites |
|
A23J 1/10
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like |
|
A23J 1/12
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses |
|
A23J 1/14
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds |
|
A23J 1/16
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes |
|
A23J 1/18
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts |
|
A23J 1/20
|
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from whey |
|
A23J 1/22
|
Drying casein |
|
A23J 3/00
|
Working-up of proteins for foodstuffs |
|
A23J 3/04
|
Animal proteins |
|
A23J 3/06
|
Gelatine |
|
A23J 3/08
|
Dairy proteins |
|
A23J 3/10
|
Casein |
|
A23J 3/12
|
Animal proteins from blood |
|
A23J 3/14
|
Vegetable proteins |
|
A23J 3/16
|
Vegetable proteins from soybean |
|
A23J 3/18
|
Vegetable proteins from wheat |
|
A23J 3/20
|
Proteins from microorganisms or unicellular algae |
|
A23J 3/22
|
Working-up of proteins for foodstuffs by texturising |
|
A23J 3/24
|
Working-up of proteins for foodstuffs by texturising using freezing |
|
A23J 3/26
|
Working-up of proteins for foodstuffs by texturising using extrusion or expansion |
|
A23J 3/28
|
Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres |
|
A23J 3/30
|
Working-up of proteins for foodstuffs by hydrolysis |
|
A23J 3/32
|
Working-up of proteins for foodstuffs by hydrolysis using chemical agents |
|
A23J 3/34
|
Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes |
|
A23J 7/00
|
Phosphatide compositions for foodstuffs, e.g. lecithin |
