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A23J 1/00
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites |
|
A23J 1/02
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from meat |
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A23J 1/04
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from fish or other sea animals |
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A23J 1/06
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from blood |
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A23J 1/08
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs |
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A23J 1/09
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites |
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A23J 1/10
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like |
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A23J 1/12
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses |
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A23J 1/14
|
Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds |
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A23J 1/16
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes |
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A23J 1/18
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Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from yeasts |
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A23J 1/20
|
Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey |
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A23J 1/22
|
Drying casein |
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A23J 3/00
|
Working-up of proteins for foodstuffs |
|
A23J 3/04
|
Animal proteins |
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A23J 3/06
|
Gelatine |
|
A23J 3/08
|
Dairy proteins |
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A23J 3/10
|
Casein |
|
A23J 3/12
|
Animal proteins from blood |
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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 |
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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 |
