EUROPEAN PATENT OFFICE U.S. PATENT AND TRADEMARK … · M A23F3/40 1 Tea flavour; Tea oil;...

EUROPEAN PATENT OFFICE

U.S. PATENT AND TRADEMARK OFFICE

CPC NOTICE OF CHANGES 264

DATE: AUGUST 1, 2016

PROJECT RP0295

CPC Form – v.4 1

A23l2/00The following classification changes will be effected by this Notice of Changes:

Action* Subclass Group(s)

Symbols deleted: A23L 1/00, 1/0002, 1/0005, 1/0008, 1/0011,

1/0014, 1/0017, 1/002, 1/0023, 1/0026,

1/0029, 1/0032, 1/0035, 1/0038, 1/0041,

1/0044, 1/0047, 1/005, 1/0052, 1/0055,

1/0058, 1/0061, 1/0064, 1/0067, 1/007,

1/0073, 1/0076, 1/0079, 1/0082, 1/0085,

1/0088, 1/0091, 1/0094, 1/0097, 1/01,

1/0107, 1/0114, 1/0121, 1/0128, 1/0135,

1/0142, 1/015, 1/0151, 1/0152, 1/0153,

1/0155, 1/0156, 1/0157, 1/0158, 1/025,

1/0252, 1/0255, 1/0257, 1/03, 1/0305,

1/031, 1/0315, 1/032, 1/0325, 1/033,

1/0335, 1/034, 1/0345, 1/035, 1/05, 1/052,

1/0522, 1/05223, 1/05226, 1/0524, 1/0526,

1/0528, 1/053, 1/0532, 1/0534, 1/054,

1/0541, 1/0543, 1/0545, 1/0546, 1/0548,

1/056, 1/0562, 1/05625, 1/058, 1/059, 1/06,

1/062, 1/064, 1/068, 1/072, 1/076, 1/08,

1/085, 1/09, 1/092, 1/095, 1/097, 1/10,

1/1008, 1/1016, 1/1025, 1/1033, 1/1041,

1/105, 1/1055, 1/16, 1/1606, 1/1613, 1/162,

1/164, 1/1641, 1/1643, 1/1645, 1/1646,

1/1648, 1/168, 1/1685, 1/172, 1/176, 1/18,

1/1802, 1/1805, 1/1807, 1/181, 1/1812,

1/1815, 1/1817, 1/182, 1/1823, 1/1826,

1/185, 1/186, 1/187, 1/1875, 1/19, 1/193,

1/196, 1/20, 1/2001, 1/2003, 1/2005,

1/2006, 1/2008, 1/201, 1/202, 1/211,

1/2111, 1/2112, 1/2113, 1/ 2115, 1/2116,

1/2117, 1/2118, 1/212, 1/1/2121, 1/2123,

1/2125, 1/2126, 1/2128, 1/214, 1/2142,

1/2145, 1/2147, 1/216, 1/2161, 1/2162,

1/2163, 1/2165, 1/217, 1/2175, 1/218, 1/22,

1/22008, 1/22016, 1/22025, 1/22033,

1/22041, 1/2205, 1/22058, 1/22066,

1/22075, 1/22083, 1/22091, 1/221, 1/2212,

1/2215, 1/2217, 1/222, 1/2225, 1/223,

1/224, 1/225, 1/226, 1/22607, 1/22614,

1/22621, 1/22628, 1/22635, 1/22642,

1/2265, 1/22657, 1/22664, 1/22671,

1/22678, 1/22685, 1/22692, 1/227, 1/2275,



PROJECT RP0295

CPC Form – v.4 2


1/228, 1/229, 1/2295, 1/23, 1/2305, 1/231,

1/232, 1/234, 1/235, 1/236, 1/2361, 1/2362,

1/2363, 1/2364, 1/2365, 1/2366, 1/2367,

1/2368, 1/2369, 1/237, 1/2375, 1/238, 1/24,

1/243, 1/246, 1/27, 1/272, 1/275, 1/2751,

1/2753, 1/2755, 1/2756, 1/2758, 1/277,

1/28, 1/29, 1/293, 1/296, 1/30, 1/3002,

1/3004, 1/3006, 1/3008, 1/301, 1/3012,

1/3014, 1/3016, 1/3018, 1/302, 1/303,

1/304, 1/3045, 1/305, 1/03051, 1/3053,

1/3055, 1/3056, 1/3058, 1/307, 1/308,

1/3081, 1/3082, 1/3084, 1/3085, 1/3087,

1/3088, 1/31, 1/3103, 1/3106, 1/311, 1/312,

1/313, 1/314, 1/31409, 1/31418, 1/31427,

1/31436, 1/31445, 1/31454, 1/31463,

1/31472, 1/31481, 1/3149, 1/315, 1/3152,

1/3155, 1/3157, 1/317, 1/3172, 1/3175,

1/3177, 1/318, 1/3182, 1/3185, 1/3187,

1/32, 1/3204, 1/3208, 1/ 3212, 1/3216,

1/322, 1/325, 1/3252, 1/3255, 1/3257,

1/326, 1/327, 1/328, 1/3285, 1/33, 1/333,

1/337, 1/36, 1/362, 1/364, 1/366, 1/368,

1/38, 1/39, 1/40, 1/48, 1/483, 1/486

Symbols newly created: A23L 5/00, 5/10, 5/11, 5/12, 5/13, 5/15, 5/17,

5/19, 5/20, 5/21, 5/23, 5/25, 5/27, 5/273,

5/276, 5/28, 5/30, 5/32, 5/34, 5/36, 5/40,

5/41, 5/42, 5/43, 5/44, 5/46, 5/47, 5/48,

5/49, 5/51, 5/55, 5/57, 7/00, 7/10, 7/101,

7/104, 7/107, 7/109, 7/11, 7/111, 7/113,

7/115, 7/117, 7/122, 7/126, 7/13, 7/135,

7/139, 7/143, 7/148, 7/152, 7/157, 7/161,

7/165, 7/17, 7/174, 7/178, 7/183, 7/187,

7/191, 7/196, 7/1963, 7/1965, 7/197,

7/1975, 7/198, 7/20, 7/25, 9/00, 9/10, 9/12,

9/20, 9/22, 9/24, 11/00, 11/01, 11/03,

11/05, 11/07, 11/09, 11/10, 11/20, 11/30,

11/31, 11/32, 11/33, 11/34, 11/35, 11/36,

11/37, 13/00, 13/03, 13/06, 13/10, 13/20,

13/30, 13/40, 13/42, 13/422, 13/424,

13/426, 13/428, 13/43, 13/432, 13/45,

13/46, 13/48, 13/50, 13/52, 13/55, 13/57,

13/60, 13/62, 13/65, 13/67, 13/70, 13/72,

13/74, 13/76, 15/00, 15/10, 15/20, 15/25,

15/30, 15/35, 17/00, 17/10, 17/20, 17/30,

17/35, 17/40, 17/50, 17/60, 17/65, 17/70,

17/75, 19/00, 19/01, 19/03, 19/05, 19/07,

19/09, 19/10, 19/105, 19/11, 19/115, 19/12,

19/13, 19/135, 19/14, 19/15, 19/18, 19/19,

19/20, 21/00, 21/10, 21/11, 21/12, 21/15,



PROJECT RP0295

CPC Form – v.4 3


21/18, 21/20, 21/25, 21/27, 23/00, 23/10,

25/00, 25/10, 25/20, 25/25, 25/30, 25/40,

27/00, 27/10, 27/105, 27/11, 27/115, 27/12,

27/13, 27/14, 27/16, 27/18, 27/20, 27/201,

27/202, 27/2022, 27/2024, 27/2026,

27/2028, 27/203, 27/204, 27/205, 27/2052,

27/2054, 27/2056, 27/206, 27/21, 27/215,

27/22, 27/23, 27/235, 27/24, 27/25, 27/26,

27/27, 27/28, 27/29, 27/30, 27/31, 27/32,

27/33, 27/34, 27/35, 27/36, 27/37, 27/38,

27/39, 27/40, 27/45, 27/50, 27/60, 27/63,

27/66, 27/70, 27/72, 27/74, 27/75, 27/77,

27/79, 27/80, 27/82, 27/84, 27/86, 27/88,

29/00, 29/015, 29/03, 29/035, 29/04,

29/045, 29/05, 29/055, 29/06, 29/065,

29/10, 29/20, 29/206, 29/212, 29/219,

29/225, 29/231, 29/238, 29/244, 29/25,

29/256, 29/262, 29/269, 29/27, 29/271,

29/272, 29/273, 29/274, 29/275, 29/281,

29/284, 29/288, 29/294, 29/30, 29/32,

29/35, 29/37, 31/00, 31/10, 31/15, 33/00,

33/10, 33/105, 33/11, 33/115, 33/12,

33/125, 33/127, 33/13, 33/135, 33/14,

33/145, 33/15, 33/155, 33/16, 33/165,

33/17, 33/175, 33/18, 33/185, 33/19,

33/195, 33/20, 33/21, 33/22, 33/24, 33/25,

33/26, 33/28, 33/29, 33/30, 33/40, 35/00,

35/10, 35/20

Title wording change: A23B 7/02, 7/08

A23C 9/00, 11/00, 11/106, 13/00

A23F 3/40, 5/46

A23G 3/32

A23L 2/00, 2/38, 2/382

Modified Definitions

(no frozen (F)symbol definitions

should be deleted):

A23L subclass, 2/00, 3/00

Deleted Definition


should be deleted):

A23L 1/00

New Definition


should be deleted):

A23L 5/00

Scheme Warning Notices to be

added/modified/deleted:

A23L 1/00, 5/00, 7/00, 9/00, 21/00, 29/30, 31/00,

31/10, 31/15, 33/125



PROJECT RP0295

CPC Form – v.4 4


Scheme Notes to

be added/modified/deleted:

A23L 1/03, 3/00

The following subclasses/groups are also impacted by this Notice of Changes (indicate subclasses/groups

outside of the project scope, such as those listed in the CRL):

A23B, A23C. A23C, A23F, A23G

This Notice of Changes includes the following [Check the ones included]:

1. CLASSIFICATION SCHEME CHANGES

A. New, Modified or Deleted Group(s)

B. New, Modified or Deleted Warning Notice(s)

C. New, Modified or Deleted Note(s)

D. New, Modified or Deleted Guidance Heading(s)

2. DEFINITIONS (New or Modified)

A. DEFINITIONS (Full definition template)

B. DEFINITIONS (Definitions Quick Fix)

3. REVISION CONCORDANCE LIST (RCL)

4. CHANGES TO THE CPC-TO-IPC CONCORDANCE LIST (CICL)

5. CROSS-REFERENCE LIST (CRL)



PROJECT RP0295

CPC Form – v.4 5

1. CLASSIFICATION SCHEME CHANGES

A. New, Modified or Deleted Group(s)

SUBCLASS A23B – PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES,

EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED,

OR CANNED PRODUCTS

Type* Symbol Indent

Level

Number

of dots

(e.g. 0, 1,

2)

Title

(new or modified)

“CPC only” text should normally be enclosed in

{curly brackets}**

Transferred to#

M A23B7/02 1 Dehydrating; Subsequent reconstitution (dried cooked

potatoes A23L19/12)

M A23B7/08 1 Preserving with sugars (marmalade, jam or fruit jellies

A23L21/10)

SUBCLASS A23C – DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE

SUBSTITUTES; MAKING THEREOF

Type* Symbol Indent

Level

Number

of dots

(e.g. 0,

1, 2)

Title

(new or modified)


{curly brackets}**

Transferred to#

M A23C9/00 0 Milk preparations; Milk powder or milk powder

preparations (A23C 21/06 takes precedence;

preservation A23C 3/00; chocolate milk A23G 1/00;

ice-cream or mixtures for preparation of ice-cream

A23G 9/00; puddings or dry powder puddings A23L

9/10)

M A23C11/00 0 Milk substitutes, e.g. coffee whitener compositions

(cheese substitutes A23C 20/00; butter substitutes

A23D; cream substitutes A23L 9/20)

M A23C11/106 4 {Addition of, or treatment with, micro-organisms

(A23C 20/025 and A23L 11/37 take precedence)}

M A23C13/00 0 Cream; Cream preparations (ice-cream A23G 9/00);

Making thereof (coffee whitener compositions A23C

11/00; cream substitutes A23L 9/20)



PROJECT RP0295

CPC Form – v.4 6

SUBCLASS A23F – COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR

INFUSION THEREOF

Type* Symbol Indent

Level

Number

of dots

(e.g. 0, 1,

2)

Title

(new or modified)


{curly brackets}**

Transferred to#

M A23F3/40 1 Tea flavour; Tea oil; Flavouring of tea or tea extract

(synthetic tea flavours A23L27/20)

M A23F5/46 1 Coffee flavour; Coffee oil; Flavouring of coffee or

coffee extract (synthetic coffee flavours A23L27/28)

SUBCLASS A23G – COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA

OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION

THEREOF

Type* Symbol Indent

Level

Numbe

r of

dots

(e.g. 0,

1, 2)

Title

(new or modified)


{curly brackets}**

Transferred to#

M A23G3/32 1 Process for preparing caramel or sugar colours

(colouring foodstuff A23L 5/40; flavouring foodstuff

A23L 27/10 )

SUBCLASS A23L - 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

D A23L1/00 0 Foods or foodstuffs; Their preparation or

treatment (preservation thereof in general

A23L3/00; {mechanical aspects A23P})

Admin. transfer to A23L 5/00

D A23L1/0002 1 {Concentration} Admin. transfer to A23L 5/51

D A23L1/0005 1 {Foodstuffs fixed on a non-edible supporting

member (confectionery, chocolate, ice-cream

A23G)}

Admin. transfer to A23P10/10

D A23L1/0008 1 {Rehydration or dissolving of foodstuffs} Admin. transfer to A23L 5/55



PROJECT RP0295

CPC Form – v.4 7

D A23L1/0011 1 {Chemical peeling or cleaning of harvested

fruit, vegetables, or other foodstuffs

(mechanical aspects A23N, A23P)}


D A23L1/0014 1 {Specially shaped or worked food or

foodstuffs}


D A23L1/0017 2 {Agglomerated; Granulated; Tabletted} Admin. transfer to A23P10/20

D A23L1/002 3 {Agglomerated or granulated with

pulverisation of the solid particles, e.g. by the

free-falling curtain method}


D A23L1/0023 3 {Agglomerated or ganulated by extrusion or

by pressing, e.g. through small holes, through

sieves, between surfaces}


D A23L1/0026 3 {Tabletted; Food bars made by compressing

of a dry powdered mixture}


D A23L1/0029 2 {Encapsulated particles, e.g. foodstuff

additives (flavouring agents A23L1/22)}


D A23L1/0032 3 {encapsulated with oils, lipids or mono- or

diglycerides}


D A23L1/0035 2 {Free-flowing or instant powder (A23L1/0017,

A23L1/0029 take precedence)}


D A23L1/0038 3 {comprising anti-caking or free-flowing

agents}


D A23L1/0041 3 {comprising additives other than anti-caking

or free-flowing agents, e.g. emulsifiers,

wetting agents; dust binding agents}


D A23L1/0044 2 {Coated foodstuffs; Coatings therefor;

Laminated, Multilayered or stuffed foodstuffs}


D A23L1/0047 3 {Coating with edible coatings} Admin. transfer to A23P20/10

D A23L1/005 4 {Coating with powdered or particulate

coatings; Coating with batters or other

similar liquid or semi-liquid compositions

containing a substantial amount of vegetable

flour or starch or starch derivatives other than

sugars (A23L1/0052 and A23L1/0055 take

precedence)}


D A23L1/0052 4 {Coating with compositions containing

vegetable or microbial fermentation gums,

e.g. cellulose or derivatives; Coating with

edible polymers, e.g. polyvinylalcohol}


D A23L1/0055 4 {Coating with compositions containing a

majority of oils, fats, mono/diglycerides, fatty

acids, mineral oils, waxes or paraffins}


D A23L1/0058 4 {using dip-coating processes in a liquid or

semi-liquid bath}


D A23L1/0061 4 {using processes other than dip-coating for

coating with liquid or semi-liquid products,

e.g. spray-coating, fluidised-bed coating,

coating by casting (combined with breading

A23L1/005)}


D A23L1/0064 3 {Coating with non-edible coatings

(A23L1/0055 takes precedence)}




PROJECT RP0295

CPC Form – v.4 8

D A23L1/0067 3 {Laminated, multi-layered, stuffed or hollow

foodstuffs, e.g. wrapped in a preformed edible

dough sheet, edible food containers}


D A23L1/007 4 {Filled or stuffed cored food pieces} Admin. transfer to A23P20/25

D A23L1/0073 2 {Shaped or worked products not covered by

groups A23L1/0017 to A23L1/0044,

A23L1/0082 or A23L1/0097, e.g. moulded}


D A23L1/0076 2 {Extruded products} Admin. transfer to A23P30/20

D A23L1/0079 3 {Co-extruded products} Admin. transfer to A23P30/25

D A23L1/0082 2 {Puffed or expanded products (A23L1/164,

A23L1/18, A23L1/217 take precedence)}


D A23L1/0085 3 {made by pressure release, e.g. explosion

puffing or by vacuum treatment}


D A23L1/0088 4 {made by extrusion-expansion} Admin. transfer to A23P30/34

D A23L1/0091 4 {in a discontinuous process} Admin. transfer to A23P30/36

D A23L1/0094 3 {made by heating without pressure release or

without vacuum treatment}


D A23L1/0097 2 {Foamed or whipped (cream substitutes

A23L1/19)}


D A23L1/01 1 General methods of cooking foods, e.g. by

roasting or frying (methods specialised to

particular food, see the relevant sub-groups;

apparatus for baking, roasting, grilling or

frying A47J37/00)


D A23L1/0107 2 {with oil} Admin. transfer to A23L 5/11

D A23L1/0114 3 {Processes other than deep fat-frying or float-

frying using cooking oil in direct contact with

the food}


D A23L1/0121 2 {with water or steam} Admin. transfer to A23L 5/13

D A23L1/0128 2 {by wave energy, irradiation, electrical means

or magnetic fields; including oven cooking or

roasting with radiant dry heat}


D A23L1/0135 2 {in a gaseous atmosphere with forced air or

gas circulation, in vacuum or under pressure}


D A23L1/0142 2 {using chemicals before or during cooking,

including liquid cooking media other than

water or oil; Cooking with inert particles or

fluidised bed cooking (using additives to

cooking oil A23L1/0107)}


D A23L1/015 1 Removal of unwanted matter, e.g.

deodorisation, detoxification (A23L1/211

takes precedence)


D A23L1/0151 2 {by heating without chemical treatment, e.g.

steam treatment, cooking}


D A23L1/0152 2 {by extraction with solvents} Admin. transfer to A23L 5/23

D A23L1/0153 2 {using enzymes} Admin. transfer to A23L 5/25

D A23L1/0155 2 {by chemical treatment, adsorption or

absorption}


D A23L1/0156 3 {using adsorption or absorption agents,

resins, synthetic polymers, or ion exchangers}




PROJECT RP0295

CPC Form – v.4 9

D A23L1/0157 3 {Treatment with inorganic compounds



D A23L1/0158 2 {using micro-organisms} Admin. transfer to A23L 5/28

D A23L1/025 1 Physical treatment, e.g. with wave energy,

irradiation, electrical means, magnetic fields

(cooking A23L1/01; preserving A23L3/00,

A23B)


D A23L1/0252 2 {by wave energy other than microwaves, e.g.

sound or ultrasonic waves}


D A23L1/0255 2 {by microwaves} Admin. transfer to A23L 5/34

D A23L1/0257 2 {by irradiation with frequencies more than 10

MHz}


D A23L1/03 1 containing additives (A23L1/05, A23L1/30,

A23L1/308 take precedence)


D A23L1/0305 2 {Inorganic compounds} Admin. transfer to A23L 29/015

D A23L1/031 2 {Organic compounds} Admin. transfer to A23L 29/03

D A23L1/0315 3 {containing oxygen (gums A23L1/053; sugar

or sugar alcohols A23L1/09)}


D A23L1/032 4 {Fatty acids or derivatives} Admin. transfer to A23L 29/04

D A23L1/0325 3 {containing nitrogen} Admin. transfer to A23L 29/045

D A23L1/033 3 {containing phosphorus} Admin. transfer to A23L 29/05

D A23L1/0335 3 {containing sulfur} Admin. transfer to A23L 29/055

D A23L1/034 2 {Enzymes} Admin. transfer to A23L 29/06

D A23L1/0345 2 {Micro-organisms (addition of bacteria for

nutritional purposes A23L1/3014)}


D A23L1/035 2 Emulsifiers (emulsifiers in general

B01F17/00)


D A23L1/05 1 containing gelling or thickening agents

(A23L1/06 takes precedence)


D A23L1/052 2 of vegetable origin Admin. transfer to A23L 29/206

D A23L1/0522 3 Starch; Modified starch; Starch derivatives,

e.g. esters, ethers {(A23L1/095 takes

precedence)}


D A23L1/05223 4 {Chemically modified starch; Reaction or

complexation products of starch with other

chemicals}


D A23L1/05226 4 {Farinaceous thickening agents other than

isolated starch or derivatives, e.g. oat meal}


D A23L1/0524 3 Pectin; Derivatives thereof Admin. transfer to A23L 29/231

D A23L1/0526 3 from seeds, e.g. locust bean gum, guar gum

(A23L1/0522, A23L1/0524 take precedence)


D A23L1/0528 3 from corms, tubers or roots, e.g. glucomannan



D A23L1/053 3 Exudates, e.g. gum arabic, gum acacia, gum

karaya, tragacanth


D A23L1/0532 3 from seaweeds, e.g. alginates, agar,

carrageenan


D A23L1/0534 3 Cellulose; Derivatives thereof, e.g. ethers Admin. transfer to A23L 29/262

D A23L1/054 2 of microbial origin, e.g. xanthan, dextran Admin. transfer to A23L 29/269



PROJECT RP0295

CPC Form – v.4 10

D A23L1/0541 3 {Xanthan not combined with other microbial

gums}


D A23L1/0543 3 {Curdlan; beta-1-3 glucan; Polysaccharides

produced by agrobacterium or alcaligenes}


D A23L1/0545 3 {Gellan} Admin. transfer to A23L 29/272

D A23L1/0546 3 {Dextran; Polysaccharides produced by

leuconostoc}


D A23L1/0548 3 {Pullulan} Admin. transfer to A23L 29/274

D A23L1/056 2 of animal origin, e.g. chitin Admin. transfer to A23L 29/275

D A23L1/0562 3 Proteins, e.g. gelatin, collagen Admin. transfer to A23L 29/281

D A23L1/05625 4 {Gelatin, collagen} Admin. transfer to A23L 29/284

D A23L1/058 2 Synthetic resins, e.g. polyvinylpyrrolidone Admin. transfer to A23L 29/288

D A23L1/059 2 Inorganic additives, e.g. silica Admin. transfer to A23L 29/294

D A23L1/06 1 Marmalades; Jams; Jellies; Other similar

fruit or vegetable compositions; Simulated

fruit products


D A23L1/062 2 {obtained by enzymatic digestion of fruit or

vegetable compositions}


D A23L1/064 2 derived from fruit or vegetable solids

{(A23L1/062 and A23L1/243 take

precedence)}


D A23L1/068 2 derived from fruit or vegetable juices Admin. transfer to A23L 21/15

D A23L1/072 2 Simulated fruit products {without a substantial

amount of fruit solids}


D A23L1/076 1 Products from apiculture, e.g. royal jelly or

pollen (apiculture A01K47/00 to A01K59/00);

Substitutes therefor


D A23L1/08 2 Honey; Honey substitutes Admin. transfer to A23L 21/25

D A23L1/085 3 {Honey substitutes} Admin. transfer to A23L 21/27

D A23L1/09 1 containing carbohydrate syrups; containing

sugars; containing sugar alcohols, e.g. xylitol;

containing starch hydrolysates, e.g. dextrin

(A23L1/076, A23L1/236 take precedence)


D A23L1/092 2 {Processes or apparatus for dissolving of

sugars (dissolving and refining C13B30/14)}


D A23L1/095 2 {Degradation products of starch, e.g.

hydrolysates, dextrins; Enzymatically

modified starches}


D A23L1/097 2 {Sugar alcohols} Admin. transfer to A23L 29/37

D A23L1/10 1 containing cereal-derived products (treating

or baking of doughs containing flour A21D)


D A23L1/1008 2 {Addition of antibiotics, vitamins, amino-

acids, minerals}


D A23L1/1016 2 {Cereal fibre products, e.g. bran, husk} Admin. transfer to A23L 7/115

D A23L1/1025 2 {Treatment of whole grains not provided for in

groups A23L1/164 to A23L1/182

(preservation A23B9/00)}


D A23L1/1033 3 {Cooking or roasting} Admin. transfer to A23L 7/1975

D A23L1/1041 2 {Dry unshaped finely divided cereal products,

not provided for in groups A23L1/05226 and




PROJECT RP0295

CPC Form – v.4 11

A23L1/164 to A23L1/182, e.g. meal, flour,

powder, dried cereal creams or extracts}

D A23L1/105 2 Fermentation of farinaceous cereal or cereal

material; Addition of enzymes or micro-

organisms (A23L1/16, A23L1/185, A23L1/238

take precedence)


D A23L1/1055 3 {Addition or treatment with enzymes not

combined with fermentation with micro-

organisms}


D A23L1/16 2 Types of pasta, e.g. macaroni, noodles

(machines for making A21C; devices for

drying F26B)


D A23L1/1606 3 {Filled, stuffed or multilayered pasta} Admin. transfer to A23L 7/11

D A23L1/1613 3 {Semi-moist, i.e. containing about 20% of

moist, or moist packaged or frozen pasta;

Pasta fried or prefried in a non-aqueous

frying medium, e.g. oil; Packaged pasta to be

cooked directly in the package}


D A23L1/162 3 Par-boiled or instant pasta Admin. transfer to A23L 7/113

D A23L1/164 2 Flakes or other shapes of the ready-to-eat type



D A23L1/1641 3 {coated, filled, multilayered or hollow and

closed ready-to-eat cereals}


D A23L1/1643 3 {Snacks or chips obtained by binding, shaping

or compacting together whole cereals or

cereal pieces, e.g. Granola bars}


D A23L1/1645 3 {Snacks or chips obtained by oil frying of a

formed cereal dough; Half-products therefor

to be fried}


D A23L1/1646 3 {Flakes, granules or other shapes of

comparable size}


D A23L1/1648 4 {made from whole grains or grain pieces

without meal or dough making}


D A23L1/168 2 Cereal granules or flakes to be cooked and

eaten hot, e.g. oatmeal; {Reformed rice

products}


D A23L1/1685 3 {made from whole grains or grain pieces

wihtout meal or dough making}


D A23L1/172 2 Cereal germ products Admin. transfer to A23L 7/152

D A23L1/176 2 Farinaceous granules for dressing meat, fish,

or the like


D A23L1/18 2 Puffed cereals, e.g. popcorn, puffed rice Admin. transfer to A23L 7/161

D A23L1/1802 3 {Making puffed cereals, comprising meal or

dough making as an intermediate step (oil-

fried snacks A23L1/1645)}


D A23L1/1805 4 {by extrusion} Admin. transfer to A23L 7/17

D A23L1/1807 3 {Making puffed cereals from whole grains or

grain pieces without meal or dough forming}


D A23L1/181 4 {by pressure release} Admin. transfer to A23L 7/178



PROJECT RP0295

CPC Form – v.4 12

D A23L1/1812 4 {by heating without pressure release, e.g. corn

popping}


D A23L1/1815 5 {Discontinuously-working apparatus} Admin. transfer to A23L 7/187

D A23L1/1817 3 {After-treatment of puffed cereals, e.g.

coating, salting}


D A23L1/182 2 Products in which the original granular shape

is maintained, e.g. par-boiled rice


D A23L1/1823 3 {coated with a layer} Admin. transfer to A23L 7/1963

D A23L1/1826 3 {cooked, precooked, fried or prefried in a non-

aqueous liquid frying medium, e.g. oil}


D A23L1/185 1 Malt products (malt products or pulse

A23L1/202; preparation of malt for brewing

C12C)


D A23L1/186 2 Fermentation of cereal malt, or of cereal by

malting


D A23L1/187 1 Puddings; Dry powder puddings Admin. transfer to A23L 9/10

D A23L1/1875 {Ready-to-eat liquid or semi-liquid desserts or

puddings not to be mixed with water, milk or

other liquids}


D A23L1/19 1 Cream substitutes (milk substitutes, coffee

whitener compositions A23C11/00)


D A23L1/193 2 {containing non-milk fats but no proteins

other than milk proteins}


D A23L1/196 2 {containing non-milk fats and non-milk

proteins, e.g. eggs or soybeans}


D A23L1/20 1 Treatment of pulse, i.e. fruits of leguminous

plants, for production of fodder or food;

Preparation of products from legumes;

Chemical means for rapid cooking of these

foods, e.g. treatment with phosphates (animal

foods A23K)


D A23L1/2001 2 {Pulses or legumes in form of whole pieces or

fragments thereof, without mashing or

comminuting (A23L1/201 and A23L1/211 take

precedence)}


D A23L1/2003 3 {Soya beans, e.g. full-fat soya bean flakes or

grits}


D A23L1/2005 2 {Mashed or comminuted pulses or legumes;

Products made therefrom (A23L1/211 takes

precedence; soya milk A23C11/103; tofu or

soya cheese A23C20/025)}


D A23L1/2006 3 {Soya beans, e.g. oil-extracted soya bean

flakes (removing undesirable substances

A23L1/211)}


D A23L1/2008 2 {Fermented pulses or legumes, e.g. miso,

tempeh; Addition of micro-organisms

(A23L1/2118 takes precedence; treatment

with enzymes A23L1/2113; soya sauce

A23L1/238; fermented soya milk A23C11/103;

cheese-like products A23C20/025)}




PROJECT RP0295

CPC Form – v.4 13

D A23L1/201 2 Rapid cooking pulse {in whole pieces or

fragments without comminuting; Reducing

cooking time of whole pulses; Precooked

dehydrated whole pulses}


D A23L1/202 2 Malt products; Fermented malt products

(A23L1/22 takes precedence; malt products of

cereals A23L1/185)


D A23L1/211 2 Removing bitter or other undesirable

substances {from pulses, legumes or oilseeds}


D A23L1/2111 3 {by heating without chemical treatment, e.g.



D A23L1/2112 3 {by extraction with solvents} Admin. transfer to A23L 11/32

D A23L1/2113 3 {using enzymes; Enzymatic transformation of

pulses or legumes}


D A23L1/2115 3 {by chemical treatment, adsorption or

absorption}


D A23L1/2116 4 {combined with heat treatment} Admin. transfer to A23L 11/35

D A23L1/2117 3 {by wave energy, irradiation, electrical means

or magnetic fields}


D A23L1/2118 3 {using micro-organisms} Admin. transfer to A23L 11/37

D A23L1/212 1 Preparation of fruits or vegetables (of pulse

A23L1/20; treating harvested fruit or

vegetables in bulk A23N)


D A23L1/2121 2 {Instant products; Powders; Flakes; Granules

(A23L1/214 and A23L1/216 take precedence)}


D A23L1/2123 2 {consisting of whole pieces or fragments

without mashing the original pieces}


D A23L1/2125 3 {Stuffed or cored products; Multilayered or

coated products; Binding or compressing of

original pieces}


D A23L1/2126 2 {Fruit waste products, e.g. from citrus peel or

seed}


D A23L1/2128 2 {Mashed or comminuted products, e.g. pulp,

purèe, sauce, or products made therefrom, e.g.

snacks (A23L1/06, A23L1/2121, A23L1/214,



D A23L1/214 2 of tuberous or like starch containing root

crops


D A23L1/2142 3 {Sweet potatoes} Admin. transfer to A23L 19/105

D A23L1/2145 3 {Cassava, manioc, tapioca, or fermented

products thereof, e.g. gari}


D A23L1/2147 3 {Konjak; Konntaku} Admin. transfer to A23L 19/115

D A23L1/216 3 of potatoes Admin. transfer to A23L 19/12

D A23L1/2161 4 {Mashed potato products} Admin. transfer to A23L 19/13

D A23L1/2162 5 {Preformed edible shells filled with mashed

potatoes; Stuffed mashed potato products}


D A23L1/2163 4 {Original non-roasted or non-fried potato

pieces}


D A23L1/2165 4 Unshaped dry products, e.g. powders, flakes,

granules or agglomerates




PROJECT RP0295

CPC Form – v.4 14

D A23L1/217 4 Roasted or fried products, e.g. snacks or

chips; {Other snacks or chips from potatoes}


D A23L1/2175 5 {from powdered or mashed potato products



D A23L1/218 2 by pickling, e.g. sauerkraut, pickles Admin. transfer to A23L 19/20

D A23L1/22 1 Spices; Flavouring agents or condiments;

Artificial sweetening agents; Table salts;

Dietetic salt substitutes; {Other taste or

flavour affecting agents}


D A23L 1/22008 2 {Fixation, conservation, or encapsulation of

flavouring agents}


D A23L1/22016 3 {Encapsulation} Admin. transfer to A23L 27/72

D A23L1/22025 3 {with a synthetic polymer matrix or excipient,

e.g. vinylic, acrylic polymers}


D A23L1/22033 3 {the flavouring agents being bound to a host

by chemical, electrical or like forces, e.g. use

of precursors}


D A23L1/22041 3 {Use of inorganic solid carriers, e.g. silica} Admin. transfer to A23L 27/77

D A23L1/2205 3 {in the form of films} Admin. transfer to A23L 27/79

D A23L1/22058 2 {Emulsions} Admin. transfer to A23L 27/80

D A23L1/22066 2 {Acid flavourants} Admin. transfer to A23L 27/82

D A23L1/22075 2 {Flavour masking or reducing agents} Admin. transfer to A23L 27/84

D A23L1/22083 2 {Addition of bitterness inhibitors} Admin. transfer to A23L 27/86

D A23L1/22091 2 {Taste or flavour enhancing agents} Admin. transfer to A23L 27/88

D A23L1/221 2 Natural spices, flavouring agents or

condiments; Extracts thereof (natural coffee

or tea flavour A23F3/40, A23F5/46)


D A23L1/2212 3 {from liliaceae, e.g. onions, garlic} Admin. transfer to A23L 27/105

D A23L1/2215 3 {Solvent extraction} Admin. transfer to A23L 27/11

D A23L1/2217 3 {Distilling, stripping, or recovering of

volatiles}


D A23L1/222 3 from fruit, e.g. essential oils (essential oils in

general C11B9/00)


D A23L1/2225 4 {from citrus fruits} Admin. transfer to A23L 27/13

D A23L1/223 3 Dried spices Admin. transfer to A23L 27/14

D A23L1/224 4 Onions Admin. transfer to A23L 27/16

D A23L1/225 3 Mustard Admin. transfer to A23L 27/18

D A23L1/226 2 Synthetic spices or flavouring agents or

condiments


D A23L1/22607 3 {Compounds of unspecified constitution

characterised by the chemical reaction for

their preparation (A23L1/2275 takes

precedence)}


D A23L1/22614 3 {Aliphatic compounds} Admin. transfer to A23L 27/202

D A23L1/22621 4 {containing S} Admin. transfer to A23L 27/2022

D A23L1/22628 4 {having O as the only hetero atom} Admin. transfer to A23L 27/2024

D A23L1/22635 5 {Hydroxy compounds} Admin. transfer to A23L 27/2026

D A23L1/22642 5 {Carboxy compounds} Admin. transfer to A23L 27/2028

D A23L1/2265 3 {alicyclic} Admin. transfer to A23L 27/203

D A23L1/22657 3 {aromatic} Admin. transfer to A23L 27/204



PROJECT RP0295

CPC Form – v.4 15

D A23L1/22664 3 {heterocyclic} Admin. transfer to A23L 27/205

D A23L1/22671 4 {having O or S as the only hetero atoms} Admin. transfer to A23L 27/2052

D A23L1/22678 4 {having N as the only hetero atom} Admin. transfer to A23L 27/2054

D A23L1/22685 4 {having at least two different hetero atoms, at

least one being an N atom}


D A23L1/22692 3 {Dairy flavours} Admin. transfer to A23L 27/206

D A23L1/227 3 containing amino acids Admin. transfer to A23L 27/21

D A23L1/2275 4 {heated in the presence of reducing sugars or

the like, e.g. Maillard's non-enzymatic

browning}


D A23L1/228 4 containing glutamic acids Admin. transfer to A23L 27/22

D A23L1/229 3 containing nucleotides {(A23L1/3018 takes

precedence)}


D A23L1/2295 4 {containing also amino acids} Admin. transfer to A23L 27/235

D A23L1/23 3 prepared by fermentation {(yeast extracts

A23L1/3016)}


D A23L1/2305 4 {Dairy flavours} Admin. transfer to A23L 27/25

D A23L1/231 3 Meat flavours Admin. transfer to A23L 27/26

D A23L1/232 3 Smoke flavours Admin. transfer to A23L 27/27

D A23L1/234 3 Coffee or cocoa flavours Admin. transfer to A23L 27/28

D A23L1/235 3 Fruit flavours Admin. transfer to A23L 27/29

D A23L1/236 2 Artificial sweetening agents Admin. transfer to A23L 27/30

D A23L1/2361 3 {containing amino acids, nucleotides, peptides

or derivatives}


D A23L1/2362 4 {containing dipeptides or derivatives} Admin. transfer to A23L 27/32

D A23L1/2363 3 {containing sugars or derivatives} Admin. transfer to A23L 27/33

D A23L1/2364 4 {Sugar alcohols} Admin. transfer to A23L 27/34

D A23L1/2365 4 {Starch hydrolysates} Admin. transfer to A23L 27/35

D A23L1/2366 4 {Terpene glycosides} Admin. transfer to A23L 27/36

D A23L1/2367 4 {Halogenated sugars} Admin. transfer to A23L 27/37

D A23L1/2368 4 {L-sugars} Admin. transfer to A23L 27/38

D A23L1/2369 3 {Addition of sweetness inhibitors} Admin. transfer to A23L 27/39

D A23L1/237 2 Table salts; Dietetic salt substitutes Admin. transfer to A23L 27/40

D A23L1/2375 3 {Salt substitutes completely devoid of sodium

chloride}


D A23L1/238 2 Soya sauce Admin. transfer to A23L 27/50

D A23L1/24 2 Salad dressings; Mayonnaise; Ketchup Admin. transfer to A23L 27/60

D A23L1/243 3 {Ketchup} Admin. transfer to A23L 27/63

D A23L1/246 3 {Use of milk products or milk derivatives in

the preparation of dressings}


D A23L1/27 1 Colouring or decolouring of foods Admin. transfer to A23L 5/40

D A23L1/272 2 Retaining or modifying natural colour by use

of additives, e.g. optical brighteners



D A23L1/275 2 Addition of dyes or pigments with or without

optical brighteners


D A23L1/2751 3 {using naturally occurring organic dyes or

pigments, including synthetically duplicated

natural extracts, e.g. carotenoids}


D A23L1/2753 4 {using carotenoids or xanthophyles} Admin. transfer to A23L 5/44



PROJECT RP0295

CPC Form – v.4 16

D A23L1/2755 3 {using dyes or pigments from microbial

origin, including from algae}


D A23L1/2756 3 {using other synthetic organic dyes or

pigments}


D A23L1/2758 4 {Compounds of unspecified constitution

characterised by the chemical reaction for

their preparation}


D A23L1/277 2 Removing colour by chemical reaction, e.g. by

bleaching (bleaching flour A21D2/00)


D A23L1/28 1 Edible extracts or preparations of fungi (for

medicinal purposes A61K)


D A23L1/29 1 Modifying nutritive qualities of foods; Dietetic

products (A23L1/09 takes precedence; dietetic

salt substitutes A23L1/22; enriched flour

A21D2/00; milk preparations A23C9/00)


D A23L1/293 2 {dietetic or nutritional methods, e.g. for losing

weight (A23L1/296 takes precedence;

Reducing nutritive value A23L1/307)}


D A23L1/296 2 {complete food formulations for specific

consumer groups or specific purposes, e.g.

infant formula (A23L takes precedence)}


D A23L1/30 2 containing additives (A23L1/308 takes

precedence)


D A23L1/3002 3 {Plant extracts, e.g. synthetically duplicated

plant extracts}


D A23L1/3004 4 {Plant sterols or derivatives thereof, e.g.

phytosterols}


D A23L1/3006 3 {Fatty acids or derivatives thereof; Fats or

oils}


D A23L1/3008 4 {Fatty acids or derivatives thereof} Admin. transfer to A23L 33/12

D A23L1/301 3 {Antibiotics} Admin. transfer to A23L 33/127

D A23L1/3012 3 {Nucleic acids or derivatives (A23L1/3018

takes precedence)}


D A23L1/3014 3 {Bacteria or derivatives, e.g. probiotics} Admin. transfer to A23L 33/135

D A23L1/3016 3 {Yeasts or derivatives} Admin. transfer to A23L 33/14

D A23L1/3018 4 {Extracts} Admin. transfer to A23L 33/145

D A23L1/302 3 Vitamins Admin. transfer to A23L 33/15

D A23L1/303 4 Vitamins A or D Admin. transfer to A23L 33/155

D A23L1/304 3 Inorganic salts, minerals, trace elements Admin. transfer to A23L 33/16

D A23L1/3045 4 {Complexes or chelates} Admin. transfer to A23L 33/165

D A23L1/305 3 Amino acids, peptides or proteins (working-up

proteins for foodstuffs A23J3/00)


D A23L1/3051 4 {Amino acids} Admin. transfer to A23L 33/175

D A23L1/3053 4 {Peptides; Protein hydrolysates} Admin. transfer to A23L 33/18

D A23L1/3055 4 {Vegetable proteins} Admin. transfer to A23L 33/185

D A23L1/3056 4 {Dairy proteins} Admin. transfer to A23L 33/19

D A23L1/3058 4 {Proteins from micro-organisms} Admin. transfer to A23L 33/195

D A23L1/307 2 Reducing nutritive value; Dietetic products

with reduced nutritive value




PROJECT RP0295

CPC Form – v.4 17

D A23L1/308 3 Addition of substantially indigestible

substances, e.g. dietary fibres (A23L1/05 takes

precedence)


D A23L1/3081 4 {Comminuted fibrous parts of plants, e.g.

bagasse, pulp}


D A23L1/3082 4 {Cellulose or derivatives} Admin. transfer to A23L 33/24

D A23L1/3084 4 {Synthetic polymers, e.g. vinylic or acrylic

polymers}


D A23L1/3085 4 {Substances of animal origin, e.g. gelatin,

collagen}


D A23L1/3087 4 {Mineral substances, including mineral oils,

e.g. paraffin, clay}


D A23L1/3088 4 {Polyol polyesters, e.g. sucrose polyesters;

Synthetic sugar polymers, e.g. polydextrose}


D A23L1/31 1 Meat products; Meat meal (working-up

proteins for foodstuffs A23J3/00)


D A23L1/3103 2 {Coating with a layer, stuffing, laminating,

binding, or compressing of original meat

pieces}


D A23L1/3106 2 {with gravy or sauce} Admin. transfer to A23L 13/06

D A23L1/311 2 Meat meal or powder; Granules,

agglomerates or flakes


D A23L1/312 2 from offal, e.g. rinds, skins, marrow, tripes,

feet, ears or snouts (glands or bones as

ingredients of processed meat A23L1/317)


D A23L1/313 2 Meat extracts Admin. transfer to A23L 13/30

D A23L1/314 2 containing additives Admin. transfer to A23L 13/40

D A23L1/31409 3 {using additives other than enzymes or micro-

organisms in comminuted meat products}


D A23L1/31418 4 {Addition of natural plant hydrocolloids, e.g.

gums of cellulose derivatives or of microbial

fermentation gums}


D A23L1/31427 4 {Addition of non-meat animal protein

material, e.g. blood, egg, dairy products, fish

or addition of proteins from micro-organisms,

yeasts or fungi}


D A23L1/31436 4 {Addition of proteins, carbohydrates or

fibrous material from vegetable origin other

than sugars or sugar alcohols (A23L1/31418

takes precedence)}


D A23L1/31445 4 {Addition of flavours, spices, sweeteners, e.g.

sugars or sugar alcohols, colours, amino

acids or their salts, peptides, vitamins, yeast

extract or autolysate, nucleic acid or

derivatives, organic acidifying agents or their

salts or acidogens; Alcohol-containing

products}


D A23L1/31454 4 {Addition of vegetable or non-meat animal

fats or oils; Addition of fatty acids}


D A23L1/31463 4 {Addition of inorganic compounds, e.g.

minerals; oligoelements}




PROJECT RP0295

CPC Form – v.4 18

D A23L1/31472 3 {Addition of, or treatment with, micro-

organisms (A23L1/3185 takes precedence)}


D A23L1/31481 4 {Addition of, or fermentation with yeasts, or

fungi; Enrichment with dried biomass other

than starter cultures}


D A23L1/3149 3 {Addition of, or treatment with, enzymes



D A23L1/315 2 Poultry products, e.g. poultry sausages Admin. transfer to A23L 13/50

D A23L1/3152 3 {Comminuted, emulsified or processed

products; Pastes; Reformed or compressed

products from poultry meat}


D A23L1/3155 3 {Treatment of original pieces or parts

(binding meat pieces in a compact form

A23L1/3152)}


D A23L1/3157 4 {Coating with a layer or stuffing} Admin. transfer to A23L 13/57

D A23L1/317 2 Comminuted or emulsified meat products,

including sausages; Reformed meat from

comminuted meat products


D A23L1/3172 3 {Coating with a layer, stuffing or laminating} Admin. transfer to A23L 13/62

D A23L1/3175 3 {Sausages} Admin. transfer to A23L 13/65

D A23L1/3177 3 {Reformed meat products other than

sausages}


D A23L1/318 2 Tenderised or flavoured meat pieces, e.g.

obtained by injecting solutions; Macerating

solutions


D A23L1/3182 3 {using additives, including micro-organisms

or enzymes, e.g. injection solutions}


D A23L1/3185 4 {using micro-organisms or enzymes} Admin. transfer to A23L 13/74

D A23L1/3187 3 {by treatment in a gaseous atmosphere, e.g.

aging, ripening; by electrical treatment or

irradiation or wave treatment}


D A23L1/32 1 Egg products Admin. transfer to A23L 15/00

D A23L1/3204 2 {Addition of proteins, including hydrolysates,

fats, or carbohydrates, including natural plant

hydrocolloids or animal or vegetable

substances containing proteins, fats, or

carbohydrates}


D A23L1/3208 2 {Addition or treatment with micro-organisms

or enzymes}


D A23L1/3212 2 {Addition of other substances} Admin. transfer to A23L 15/30

D A23L1/3216 2 {Egg substitutes} Admin. transfer to A23L 15/35

D A23L1/322 2 Egg rolls Admin. transfer to A23L 15/10

D A23L1/325 1 Food-from-the-sea products; Fish products;

Fish meal; Fish-egg substitutes


D A23L1/3252 2 {Addition of, or treatment with, micro-

organisms or enzymes}


D A23L1/3255 2 {Comminuted, e.g. emulsified, fish products;

Processed products therefrom such as pastes,

reformed or compressed products




PROJECT RP0295

CPC Form – v.4 19

(A23L1/3252, A23L1/326, A23L1/327,

A23L1/33, A23L1/333 take precedence)}

D A23L1/3257 2 {Coating with a layer, stuffing, laminating,

binding or compressing of original fish

pieces}


D A23L1/326 2 Fish meal or powder; Granules, agglomerates

or flakes


D A23L1/327 2 Fish extracts Admin. transfer to A23L 17/20

D A23L1/328 2 Fish eggs, e.g. caviar; Fish-egg substitutes Admin. transfer to A23L 17/30

D A23L1/3285 3 {Fish-egg substitutes} Admin. transfer to A23L 17/35

D A23L1/33 2 Shell-fish Admin. transfer to A23L 17/40

D A23L1/333 2 Molluscs Admin. transfer to A23L 17/50

D A23L1/337 2 Edible seaweed Admin. transfer to A23L 17/60

D A23L1/36 1 Food consisting mainly of nut meats or seeds Admin. transfer to A23L 25/00

D A23L1/362 2 {consisting of whole seeds or seed fragments} Admin. transfer to A23L 25/20

D A23L1/364 3 {coated with a layer} Admin. transfer to A23L 25/25

D A23L1/366 2 {Mashed or comminuted products, e.g. pulp,

pastes, meal, powders; Products made

therefrom, e.g. blocks, flakes, snacks; Liquid

or semi-liquid products (A23L1/368 and



D A23L1/368 2 {Fermented products; Treatment with micro-



D A23L1/38 2 Peanut butter {or other nut butters} Admin. transfer to A23L 25/10

D A23L1/39 1 Soups; Sauces (A23L1/238, A23L1/24 take

precedence)


D A23L1/40 2 Soup concentrates, e.g. powders, cakes Admin. transfer to A23L 23/10

D A23L1/48 1 Food compositions or treatment thereof not

covered by the preceding subgroups, {e.g.

complete meals}


D A23L1/483 2 {Emulsified foodstuffs} Admin. transfer to A23L 35/10

D A23L1/486 2 {No-fat spreads} Admin. transfer to A23L 35/20

M A23L 2/00 0 Non-alcoholic beverages; Dry compositions

or concentrates therefor; Their preparation

(soup concentrates A23L 23/10; preparation

of non-alcoholic beverages by removal of

alcohol {C12G3/08})

M A23L 2/38 1 Other non-alcoholic beverages

M A23L 2/382 2 {fermented (fermented nut meats or seeds

A23L 25/40; fermented milk preparations

A23C 9/12; addition of bacteria for nutritional

purposes A23L 33/135)}

Q A23L 5/00 0 Preparation or treatment of foods or

foodstuffs, in general; Food or foodstuffs

obtained thereby; Materials therefor

(preservation thereof in general A23L 3/00)

A23L5/00, A23L7/00,

A23L9/00, A23L21/00

N A23L 5/10 1 General methods of cooking foods, e.g. by

roasting or frying



PROJECT RP0295

CPC Form – v.4 20

N A23L 5/11 2 {using oil}

N A23L 5/12 3 {Processes other than deep-frying or float-

frying using cooking oil in direct contact with

the food}

N A23L 5/13 2 {using water or steam}

N A23L 5/15 2 {using wave energy, irradiation, electrical

means or magnetic fields, e.g. oven cooking or

roasting using radiant dry heat}

N A23L 5/17 2 {in a gaseous atmosphere with forced air or gas

circulation, in vacuum or under pressure}

N A23L 5/19 2 {using chemicals before or during cooking, e.g.

liquid cooking media other than water or oil;

Cooking using inert particles, e.g. fluidised bed

cooking (using additives to cooking oil A23L

5/11)}

N A23L 5/20 1 Removal of unwanted matter, e.g. deodorisation

or detoxification (removing undesirable, e.g.

bitter, substances from pulses or legumes A23L

11/30)

N A23L 5/21 2 {by heating without chemical treatment, e.g.


N A23L 5/23 2 {by extraction with solvents}

N A23L 5/25 2 {using enzymes}

N A23L 5/27 2 {by chemical treatment, by adsorption or by

absorption}

N A23L 5/273 3 {using adsorption or absorption agents, resins,

synthetic polymers, or ion exchangers}

N A23L 5/276 3 {Treatment with inorganic compounds (A23L

5/273 takes precedence)}

N A23L 5/28 2 {using micro-organisms}

N A23L 5/30 1 Physical treatment, e.g. electrical or magnetic

means, wave energy or irradiation (preservation

A23L 3/00, A23B; cooking A23L 5/10)

N A23L 5/32 2 {using phonon wave energy, e.g. sound or

ultrasonic waves}

N A23L 5/34 2 {using microwaves}

N A23L 5/36 2 {using irradiation with frequencies of more

than 10 MHz}

N A23L 5/40 1 Colouring or decolouring of foods

N A23L 5/41 2 Retaining or modifying natural colour by use of

additives, e.g. optical brighteners (A23L 5/42

takes precedence)

N A23L 5/42 2 Addition of dyes or pigments, e.g. in

combination with optical brighteners

N A23L 5/43 3 using naturally occurring organic dyes or

pigments, their artificial duplicates or their

derivatives

N A23L 5/44 4 using carotenoids or xanthophylls

N A23L 5/46 3 using dyes or pigments of microbial or algal

origin



PROJECT RP0295

CPC Form – v.4 21

N A23L 5/47 3 using synthetic organic dyes or pigments not

covered by groups A23L 5/43 - A23L 5/46

N A23L 5/48 4 Compounds of unspecified constitution

characterised by the chemical process for their

preparation

N A23L 5/49 2 Removing colour by chemical reaction, e.g.

bleaching

N A23L 5/51 1 {Concentration}

N A23L 5/55 1 {Rehydration or dissolving of foodstuffs}

N A23L 5/57 1 {Chemical peeling or cleaning of harvested

fruits, vegetables or other foodstuffs

(mechanical aspect A23N, A23P)}

N A23L 7/00 0 Cereal-derived products; Malt products (malt

products of pulses A23L11/20); Preparation or

treatment thereof (preparation of malt for

brewing C12C)

N A23L 7/10 1 Cereal-derived products

N A23L 7/101 2 {Addition of antibiotics, vitamins, amino-acids,

or minerals}

N A23L 7/104 2 Fermentation of farinaceous cereal or cereal

material; Addition of enzymes or micro-

organisms (A23L7/109, A23L 7/20 take

precedence; Soya sauce A23L 27/50)

N A23L 7/107 3 {Addition or treatment with enzymes not

combined with fermentation with micro-

organisms}

N A23L 7/109 2 Types of pasta, e.g. macaroni or noodles

N A23L 7/11 3 {Filled, stuffed or multilayered pasta}

N A23L 7/111 3 {Semi-moist pasta, i.e. containing about 20% of

moist; Moist packaged or frozen pasta; Pasta

fried or pre-fried in a non-aqueous frying

medium, e.g. oil; Packaged pasta to be cooked

directly in the package}

N A23L 7/113 3 Parboiled or instant pasta

N A23L 7/115 2 {Cereal fibre products, e.g. bran, husk}

N A23L 7/117 2 Flakes or other shapes of ready-to-eat type;

Semi-finished or partly-finished products

therefor (A23L 7/143, A23L 7/152 take

precedence )

N A23L 7/122 3 Coated, filled, multilayered or hollow ready-to-

eat cereals

N A23L 7/126 3 Snacks or the like obtained by binding, shaping

or compacting together cereal grains or cereal

pieces, e.g. cereal bars

N A23L 7/13 3 Snacks or the like obtained by oil frying of a

formed cereal dough

N A23L 7/135 3 Individual or non-extruded flakes, granules or

shapes having similar size, e.g. breakfast cereals

N A23L 7/139 4 made from wholegrain or grain pieces without

preparation of meal or dough



PROJECT RP0295

CPC Form – v.4 22

N A23L 7/143 2 Cereal granules or flakes to be cooked and eaten

hot, e.g. oatmeal; Reformed rice products

N A23L 7/148 3 made from wholegrain or grain pieces without

preparation of meal or dough

N A23L 7/152 2 Cereal germ products

N A23L 7/157 2 Farinaceous granules for dressing meat, fish or

the like

N A23L 7/161 2 Puffed cereals, e.g. popcorn or puffed rice

N A23L 7/165 3 Preparation of puffed cereals involving

preparation of meal or dough as an intermediate

step

N A23L 7/17 4 by extrusion

N A23L 7/174 3 Preparation of puffed cereals from wholegrain

or grain pieces without preparation of meal or

dough

N A23L 7/178 4 by pressure release with or without heating

N A23L 7/183 4 by heating without using a pressure release

device

N A23L 7/187 5 Discontinuously-working apparatus

N A23L 7/191 3 After-treatment of puffed cereals, e.g. coating or

salting

N A23L 7/196 2 Products in which the original granular shape is

maintained, e.g. parboiled rice

N A23L 7/1963 3 {coated with a layer}

N A23L 7/1965 3 {Cooked; Precooked; Fried or pre-fried in a

non-aqueous liquid frying medium, e.g. oil}

N A23L 7/197 2 {Treatment of whole grains not provided for in

groups A23L7/117 to A23L7/196 (preservation

A23B9/00)}

N A23L 7/1975 3 {Cooking or roasting}

N A23L 7/198 2 {Dry unshaped finely divided cereal products,

not provided for in groups A23L 7/117 - A23L

7/196 and A23L 29/00, e.g. meal, flour,

powder, dried cereal creams or extracts}

N A23L 7/20 1 Malt products (malt products of pulses A23L

11/20; preparation of malt for brewing C12C)

N

A23L 7/25 2 Fermentation of cereal malt or of cereal by

malting

N A23L 9/00 0 Puddings; Cream substitutes; Preparation or

treatment thereof

N A23L 9/10 1 Puddings; Dry powder puddings

N A23L 9/12 2 {Ready-to-eat liquid or semi-liquid desserts,

e.g. puddings, not to be mixed with liquids, e.g.

water, milk}

N A23L 9/20 1 Cream substitutes

N A23L 9/22 2 {containing non-milk fats but no proteins other

than milk proteins}

N A23L 9/24 2 {containing non-milk fats and non-milk

proteins, e.g. eggs or soybeans}

N A23L 11/00 0 Pulses, i.e. fruits of leguminous plants, for

production of fodder or food; Products from



PROJECT RP0295

CPC Form – v.4 23

legumes; Preparation or treatment thereof, e.g.

treatment with phosphates

N A23L 11/01 1 {Pulses or legumes in form of whole pieces or

fragments thereof, without mashing or

comminuting (A23L 11/10 – A23L 11/37 take

precedence)}

N A23L 11/03 2 {Soya beans, e.g. full-fat soya bean flakes or

grits}

N A23L 11/05 1 {Mashed or comminuted pulses or legumes;

Products made therefrom (A23L 11/30 takes

precedence; soya milk A23C 11/103; tofu or

soya cheese A23C 20/025)}

N A23L 11/07 2 {Soya beans, e.g. oil-extracted soya bean flakes

(A23L 11/30 takes precedence)}

N A23L 11/09 1 {Fermented pulses or legumes, e.g. miso,

tempeh; Addition of micro-organisms (A23L

11/30 takes precedence; soya sauce A23L

27/50; fermented soya milk A23C 11/103;

cheese-like products A23C20/025)}

N A23L 11/10 1 Rapid cooking pulses

N A23L 11/20 1 Malt products; Fermented malt products

(flavouring agents or condiments A23L 27/00;

malt products of cereals A23L 7/20)

N A23L 11/30 1 Removing undesirable substances, e.g. bitter

substances

N A23L 11/31 2 {by heating without chemical treatment, e.g.


N A23L 11/32 2 {by extraction with solvents}

N A23L 11/33 2 {using enzymes; Enzymatic transformation of

pulses or legumes}

N A23L 11/34 2 {using chemical treatment, adsorption or

absorption}

N A23L 11/35 3 {combined with heat treatment}

N A23L 11/36 2 {using irradiation, e.g. with wave energy; Using

electrical means or magnetic fields}

N A23L 11/37 2 {using micro-organisms}

N A23L 13/00 0 Meat products; Meat meal; Preparation or

treatment thereof

N A23L 13/03 1 {Coating with a layer; Stuffing, laminating,

binding, or compressing of original meat

pieces}

N A23L 13/06 1 {with gravy or sauce}

N A23L 13/10 1 Meat meal or powder; Granules, agglomerates

or flakes

N A23L 13/20 1 from offal, e.g. rinds, skins, marrow, tripes, feet,

ears or snouts (glands or bones as ingredients of

processed meat A23L 13/60)

N A23L 13/30 1 Meat extracts

N A23L 13/40 1 containing additives

N A23L 13/42 2 {Additives other than enzymes or micro-

organisms in meat products or meat meals}



PROJECT RP0295

CPC Form – v.4 24

N A23L 13/422 3 {Addition of natural plant hydrocolloids, e.g.

gums of cellulose derivatives or of microbial

fermentation gums}

N A23L 13/424 3 {Addition of non-meat animal protein material,

e.g. blood, egg, dairy products, fish; Proteins

from micro-organisms, yeasts or fungi}

N A23L 13/426 3 {Addition of proteins, carbohydrates or fibrous

material from vegetable origin other than sugars

or sugar alcohols (A23L 13/422 takes

precedence)}

N A23L 13/428 3 {Addition of flavours, spices, colours, amino

acids or their salts, peptides, vitamins, yeast

extract or autolysate, nucleic acid or derivatives,

organic acidifying agents or their salts or

acidogens, sweeteners, e.g. sugars or sugar

alcohols; Addition of alcohol-containing

products}

N A23L 13/43 3 {Addition of vegetable fats or oils; Addition of

non-meat animal fats or oils; Addition of fatty

acids}

N A23L 13/432 3 {Addition of inorganic compounds, e.g.

minerals; oligo-elements}

N A23L 13/45 2 {Addition of, or treatment with, micro-

organisms (A23L 13/74 takes precedence)}

N A23L 13/46 3 {Addition of, or fermentation with fungi, e.g.

yeasts; Enrichment with dried biomass other

than starter cultures}

N A23L 13/48 2 {Addition of, or treatment with, enzymes (A23L

13/74 takes precedence)}

N A23L 13/50 1 Poultry products, e.g. poultry sausages

N A23L 13/52 2 {Comminuted, emulsified or processed

products; Pastes; Reformed or compressed

products from poultry meat}

N A23L 13/55 2 {Treatment of original pieces or parts (binding

meat pieces in a compact form A23L 13/52)}

N A23L 13/57 3 {Coating with a layer or stuffing}

N A23L 13/60 1 Comminuted or emulsified meat products, e.g.

sausages; Reformed meat from comminuted

meat product

N A23L 13/62 2 {Coating with a layer, stuffing or laminating}

N A23L 13/65 2 {Sausages}

N A23L 13/67 2 {Reformed meat products other than sausages}

N A23L 13/70 1 Tenderised or flavoured meat pieces, e.g.

obtained by injecting solutions; Macerating

solutions

N A23L 13/72 2 {using additives, e.g. injection solutions}

N

A23L 13/74 3 {using micro-organisms or enzymes}

N A23L 13/76 2 {by treatment in a gaseous atmosphere, e.g.

aging, ripening; By electrical treatment,

irradiation or wave treatment}



PROJECT RP0295

CPC Form – v.4 25

N A23L 15/00 0 Egg products; Preparation or treatment thereof

N A23L 15/10 1 Egg rolls

N A23L 15/20 1 {Addition of proteins, e.g. hydrolysates, fats,

carbohydrates, natural plant hydrocolloids;

Addition of animal or vegetable substances

containing proteins, fats, or carbohydrates}

N A23L 15/25 1 {Addition or treatment with micro-organisms or

enzymes}

N A23L 15/30 1 {Addition of substances other than those

covered by A23L 15/20 – A23L15/25}

N A23L 15/35 1 {Egg substitutes}

N A23L 17/00 0 Food-from-the-sea products; Fish products; Fish

meal; Fish-egg substitutes; Preparation or

treatment thereof

N A23L 17/10 1 Fish meal or powder; Granules, agglomerates or

flakes

N A23L 17/20 1 Fish extracts

N A23L 17/30 1 Fish eggs, e.g. caviar; Fish-egg substitutes

N A23L 17/35 2 {Fish-egg substitutes}

N A23L 17/40 1 Shell-fish

N A23L 17/50 1 Molluscs

N A23L 17/60 1 Edible seaweed

N A23L 17/65 1 {Addition of, or treatment with, micro-


N A23L17/70 1 {Comminuted, e.g. emulsified, fish products;

Processed products therefrom such as pastes,

reformed or compressed products (A23L17/65,

A23L 17/10, A23L 17/20, A23L 17/40, A23L

17/50 take precedence)}

N A23L 17/75 1 {Coating with a layer, stuffing, laminating,

binding or compressing of original fish pieces}

N A23L 19/00 0 Products from fruits or vegetables; Preparation

or treatment thereof (of pulses A23L11/00;

marmalades, jams, jellies or the like

A23L21/10; treating harvested fruit or

vegetables in bulk A23N)

N A23L 19/01 1 {Instant products; Powders; Flakes; Granules

(A23L 19/10 – A23L 19/12 take precedence)}

N A23L 19/03 1 {consisting of whole pieces or fragments

without mashing the original pieces}

N A23L 19/05 2 {Stuffed or cored products; Multilayered or

coated products; Binding or compressing of

original pieces}

N A23L 19/07 1 {Fruit waste products, e.g. from citrus peel or

seeds}

N A23L 19/09 1 {Mashed or comminuted products, e.g. pulp,

purée, sauce, or products made therefrom, e.g.

snacks (A23L 19/01, A23L 19/10, A23L 27/63

and A23L 21/00 take precedence)}

N A23L 19/10 1 of tuberous or like starch containing root crops

N A23L 19/105 2 {Sweet potatoes}



PROJECT RP0295

CPC Form – v.4 26

N A23L 19/11 2 {Cassava, manioc, tapioca, or fermented

products thereof, e.g. gari}

N A23L 19/115 2 {Konjak; Konntaku}

N A23L 19/12 2 of potatoes

N A23L 19/13 3 {Mashed potato products}

N A23L 19/135 4 {Preformed edible shells filled with mashed

potatoes; Stuffed mashed potato products}

N A23L 19/14 3 {Original non-roasted or non-fried potato

pieces}

N A23L 19/15 3 Unshaped dry products, e.g. powders, flakes,

granules or agglomerates

N A23L 19/18 3 Roasted or fried products, e.g. snacks or chips

N A23L 19/19 4 {from powdered or mashed potato products

(A23L 19/135 takes precedence)}

N A23L 19/20 1 by pickling, e.g. sauerkraut or pickles

N A23L 21/00 0 Marmalades, jams, jellies or the like; Products

from apiculture; Preparation or treatment

thereof

N A23L 21/10 1 Marmalades; Jams; Jellies; Other similar fruit or

vegetable compositions; Simulated fruit

products

N A23L 21/11 2 {obtained by enzymatic digestion of fruit or

vegetable compositions}

N A23L 21/12 2 derived from fruit or vegetable solids

N A23L 21/15 2 derived from fruit or vegetable juices

N A23L 21/18 2 Simulated fruit products

N A23L 21/20 1 Products from apiculture, e.g. royal jelly or

pollen; Substitutes therefor

N A23L 21/25 2 Honey; Honey substitutes

N A23L 21/27 3 {Honey substitutes}

N A23L 23/00 0 Soups; Sauces (A23L 27/50, A23L 27/60 take

precedence); Preparation or treatment thereof

N A23L 23/10 1 Soup concentrates, e.g. powders or cakes

N A23L 25/00 0 Food consisting mainly of nutmeat or seeds;

Preparation or treatment thereof

N A23L 25/10 1 Peanut butter

N A23L 25/20 1 {consisting of whole seeds or seed fragments}

N A23L 25/25 2 {coated with a layer}

N A23L 25/30 1 {Mashed or comminuted products, e.g. pulp,

pastes, meal, powders; Products made

therefrom, e.g. blocks, flakes, snacks; Liquid or

semi-liquid products (A23L 25/10 and A23L

25/40 take precedence)}

N A23L 25/40 1 {Fermented products; Products treated with

micro-organisms or enzymes}

N A23L 27/00 0 Spices; Flavouring agents or condiments;

Artificial sweetening agents; Table salts;

Dietetic salt substitutes; Preparation or

treatment thereof

N A23L 27/10 1 Natural spices, flavouring agents or condiments;

Extracts thereof



PROJECT RP0295

CPC Form – v.4 27

N A23L 27/105 2 {obtained from liliaceae, e.g. onions, garlic}

N A23L 27/11 2 {obtained by solvent extraction}

N A23L 27/115 2 {obtained by distilling, stripping, or recovering

of volatiles}

N A23L 27/12 2 from fruit, e.g. essential oils

N A23L 27/13 3 {from citrus fruits}

N A23L 27/14 2 Dried spices

N A23L 27/16 3 Onions

N A23L 27/18 2 Mustard

N A23L 27/20 1 Synthetic spices, flavouring agents or

condiments

N A23L 27/201 2 {Compounds of unspecified constitution

characterised by the chemical reaction for their

preparation (A23L27/215 takes precedence)}

N A23L 27/202 2 {Aliphatic compounds}

N A23L 27/2022 3 {containing sulfur}

N A23L 27/2024 3 {having oxygen as the only hetero atom}

N A23L 27/2026 4 {Hydroxy compounds}

N A23L 27/2028 4 {Carboxy compounds}

N A23L 27/203 2 {Alicyclic compounds}

N A23L 27/204 2 {Aromatic compounds}

N A23L 27/205 2 {Heterocyclic compounds}

N A23L 27/2052 3 {having oxygen or sulfur as the only hetero

atoms}

N A23L 27/2054 3 {having nitrogen as the only hetero atom}

N A23L 27/2056 3 {having at least two different hetero atoms, at

least one being an nitrogen atom}

N A23L 27/206 2 {Dairy flavours}

N A23L 27/21 2 containing amino acids

N A23L 27/215 3 {heated in the presence of reducing sugars, e.g.

Maillard’s non-enzymatic browning}

N A23L 27/22 3 containing glutamic acids

N A23L 27/23 2 containing nucleotides

N A23L 27/235 3 {containing also amino acids}

N A23L 27/24 2 prepared by fermentation

N A23L 27/25 3 {Dairy flavours}

N A23L 27/26 2 Meat flavours

N A23L 27/27 2 Smoke flavours

N A23L 27/28 2 Coffee or cocoa flavours

N A23L 27/29 2 Fruit flavours

N A23L 27/30 1 Artificial sweetening agents

N A23L 27/31 2 {containing amino acids, nucleotides, peptides

or derivatives}

N A23L 27/32 3 {containing dipeptides or derivatives}

N A23L 27/33 2 {containing sugars or derivatives}

N A23L 27/34 3 {Sugar alcohols}

N A23L 27/35 3 {Starch hydrolysates}

N A23L 27/36 3 {Terpene glycosides}

N A23L 27/37 3 {Halogenated sugars}

N A23L 27/38 3 {L-sugars}



PROJECT RP0295

CPC Form – v.4 28

N A23L 27/39 2 {Addition of sweetness inhibitors}

N A23L 27/40 1 Table salts; Dietetic salt substitutes

N A23L 27/45 2 {Salt substitutes completely devoid of sodium

chloride}

N A23L 27/50 1 Soya sauce

N A23L 27/60 1 Salad dressings; Mayonnaise; Ketchup

N A23L 27/63 2 {Ketchup}

N A23L 27/66 2 {Use of milk products or milk derivatives in the

preparation of dressings}

N A23L 27/70 1 {Fixation, conservation, or encapsulation of

flavouring agents}

N A23L 27/72 2 {Encapsulation}

N A23L 27/74 2 {with a synthetic polymer matrix or excipient,

e.g. vinylic, acrylic polymers}

N A23L 27/75 2 {the flavouring agents being bound to a host by

chemical, electrical or like forces, e.g. use of

precursors}

N A23L 27/77 2 {Use of inorganic solid carriers, e.g. silica}

N A23L 27/79 2 {in the form of films}

N A23L 27/80 1 {Emulsions}

N A23L 27/82 1 {Acid flavourants}

N A23L 27/84 1 {Flavour masking or reducing agents}

N A23L 27/86 1 {Addition of bitterness inhibitors}

N A23L 27/88 1 {Taste or flavour enhancing agents}

N A23L 29/00 0 Foods or foodstuffs containing additives

(containing additives for modifying the

nutritive qualities A23L 33/10; containing

substantially indigestive additives, e.g.

dietary fibres, A23L 33/21); Preparation or

treatment thereof

N A23L 29/015 1 {Inorganic compounds}

N A23L 29/03 1 {Organic compounds}

N A23L 29/035 2 {containing oxygen as heteroatom (gums A23L

29/25; sugar or sugar alcohols A23L 29/30)}

N A23L 29/04 3 {Fatty acids or derivatives}

N A23L 29/045 2 {containing nitrogen as heteroatom}

N A23L 29/05 2 {containing phosphorus as heteroatom}

N A23L 29/055 2 {containing sulfur as heteroatom}

N A23L 29/06 1 {Enzymes}

N A23L 29/065 1 {Micro-organisms (addition of bacteria for

nutritional purposes A23L 33/135)}

N A23L 29/10 1 containing emulsifiers

N A23L 29/20 1 containing gelling or thickening agents

(marmalades, jams, jellies or other similar fruit

or vegetable compositions A23L 21/10)

N A23L 29/206 2 of vegetable origin

N A23L 29/212 3 Starch; Modified starch; Starch derivatives, e.g.

esters or ethers (containing starch hydrolysates,

e.g. dextrin, A23L 29/30)



PROJECT RP0295

CPC Form – v.4 29

N A23L 29/219 4 Chemically modified starch; Reaction or

complexation products of starch with other

chemicals

N A23L 29/225 4 Farinaceous thickening agents other than

isolated starch or derivatives

N A23L 29/231 3 Pectin; Derivatives thereof

N A23L 29/238 3 from seeds, e.g. locust bean gum or guar gum

(A23L 29/212, A23L 29/231 take precedence)

N A23L 29/244 3 from corms, tubers or roots, e.g. glucomannan

(A23L 29/212 takes precedence)

N A23L 29/25 3 Exudates, e.g. gum arabic, gum acacia, gum

karaya or tragacanth

N A23L 29/256 3 from seaweeds, e.g. alginates, agar or

carrageenan

N A23L 29/262 3 Cellulose; Derivatives thereof, e.g. ethers

N A23L 29/269 2 of microbial origin, e.g. xanthan or dextran

N A23L 29/27 3 {Xanthan not combined with other microbial

gums}

N A23L 29/271 3 {Curdlan; beta-1-3 glucan; Polysaccharides

produced by agrobacterium or alcaligenes}

N A23L 29/272 3 {Gellan}

N A23L 29/273 3 {Dextran; Polysaccharides produced by

leuconostoc}

N A23L 29/274 3 {Pullulan}

N A23L 29/275 2 of animal origin, e.g. chitin

N A23L 29/281 3 Proteins, e.g. gelatin or collagen

N A23L 29/284 4 {Gelatin; Collagen}

N A23L 29/288 2 Synthetic resins, e.g. polyvinylpyrrolidone

N A23L 29/294 2 Inorganic additives, e.g. silica

Q A23L 29/30 1 containing carbohydrate syrups; containing

sugars; containing sugar alcohols, e.g. xylitol;

containing starch hydrolysates, e.g. dextrin

(A23L 21/20 takes precedence; artificial

sweetening agents A23L 27/30)

A23L 29/30, A23L 33/125

N A23L 29/32 2 {Processes or apparatus for dissolving of sugars

(dissolving or refining raw sugar C13B 30/14)}

N A23L 29/35 2 {Degradation products of starch, e.g.

hydrolysates, dextrins; Enzymatically modified

starches}

N A23L 29/37 2 {Sugar alcohols}

Q A23L 31/00 0 Edible extracts or preparations of fungi;

Preparation or treatment thereof

A23L 31/00, A23L 31/10,

A23L 31/15

N A23L 31/10 1 Yeasts or derivatives thereof

N A23L 31/15 2 Extracts

N A23L 33/00 0 Modifying nutritive qualities of foods;

Dietetic products; Preparation or treatment

thereof

N A23L 33/10 1 using additives (A23L33/21 takes precedence)

N A23L 33/105 2 Plant extracts, their artificial duplicates or their

derivatives



PROJECT RP0295

CPC Form – v.4 30

N A23L 33/11 3 Plant sterols or derivatives thereof, e.g.

phytosterols

N A23L 33/115 2 Fatty acids or derivatives thereof; Fats or oils

N A23L 33/12 3 Fatty acids or derivatives thereof

N A23L 33/125 2 containing carbohydrate syrups; containing

sugars; containing sugar alcohols; containing

starch hydrolysates (indigestible substances

A23L 33/21)

N A23L 33/127 2 {Antibiotics}

N A23L 33/13 2 Nucleic acids or derivatives thereof (A23L

33/145 takes precedence)

N A23L 33/135 2 Bacteria or derivatives thereof, e.g. probiotics

N A23L 33/14 2 Yeasts or derivatives thereof

N A23L 33/145 3 Extracts

N A23L 33/15 2 Vitamins

N A23L 33/155 3 Vitamins A or D

N A23L 33/16 2 Inorganic salts, minerals or trace elements

N A23L 33/165 3 Complexes or chelates

N A23L 33/17 2 Amino acids, peptides or proteins

N A23L 33/175 3 Amino acids

N A23L 33/18 3 Peptides; Protein hydrolysates

N A23L 33/185 3 Vegetable proteins

N A23L 33/19 3 Dairy proteins

N A23L 33/195 3 Proteins from micro-organisms

N A23L 33/20 1 Reducing nutritive value; Dietetic products with

reduced nutritive value

N A23L 33/21 2 Addition of substantially indigestible

substances, e.g. dietary fibres (addition of

gelling or thickening agents A23L29/20)

N A23L 33/22 3 Comminuted fibrous parts of plants, e.g.

bagasse or pulp

N A23L 33/24 3 Cellulose or derivatives thereof

N A23L 33/25 3 Synthetic polymers, e.g. vinylic or acrylic

polymers

N A23L 33/26 4 Polyol polyesters, e.g. sucrose polyesters;

Synthetic sugar polymers, e.g. polydextrose

N A23L 33/28 3 Substances of animal origin, e.g. gelatin or

collagen

N A23L 33/29 3 Mineral substances, e.g. mineral oils or clays

N A23L 33/30 1 {Dietetic or nutritional methods, e.g. for losing

weight ( A23L 33/10 takes precedence)}

N A23L 33/40 1 {Complete food formulations for specific

consumer groups or specific purposes, e.g.

infant formula}

N A23L 35/00 0 Food or foodstuffs not provided for in groups

A23L 5/00 – A23L 33/00; Preparation or

treatment thereof

N A23L 35/10 1 {Emulsified foodstuffs}

N A23L 35/20 1 {No-fat spreads}



PROJECT RP0295

CPC Form – v.4 31

*N = new entries where reclassification into entries is involved; C = entries with modified file scope where reclassification of

documents from the entries is involved; Q = new entries which are firstly populated with documents via administrative transfers

from deleted (D) entries. Afterwards, the transferred documents into the Q entry will either stay or be moved to more appropriate

entries, as determined by intellectual reclassification; E= existing entries with enlarged file scope, which receive documents from

C or D entries, e.g. when a limiting reference is removed from the entry title; M = entries with no change to the file scope (no

reclassification); D = deleted entries; F = frozen entries will be deleted once reclassification of documents from the entries is

completed; U = entries that are unchanged.

NOTES:

**No {curly brackets} are used for titles in CPC only subclasses, e.g. C12Y, A23Y; 2000 series symbol titles of

groups found at the end of schemes (orthogonal codes); or the Y section titles. The {curly brackets} are used for 2000

series symbol titles found interspersed throughout the main trunk schemes (breakdown codes).

For U groups, the minimum requirement is to include the U group located immediately prior to the N group or N group

array, in order to show the N group hierarchy and improve the readability and understanding of the scheme. Always

include the symbol, indent level and title of the U group in the table above.

All entry types should be included in the scheme changes table above for better understanding of the overall scheme

change picture. Symbol, indent level, and title are required for all types except “D” which requires only a symbol.

#“Transferred to” column must be completed for all C, D, F, and Q type entries. F groups will be deleted once

reclassification is completed.

When multiple symbols are included in the “Transferred to” column, avoid using ranges of symbols in order to be as

precise as possible.

For administrative transfer of documents, the following text should be used: “< administrative transfer to XX>” or

“<administrative transfer to XX and YY simultaneously>” when administrative transfer of the same documents is to

more than one place.

Administrative transfer to main trunk groups is assumed to be “invention information”, unless otherwise indicated, and

to 2000 series groups is assumed to be “additional information”.



PROJECT RP0295

CPC Form – v.4 32

B. New, Modified or Deleted Warning notice(s)





Type* Location Old Warning notice New/Modified Warning notice

D A23L1/00 Groups A23L1/002 to

A23L1/0097 might be

incomplete as a number of

documents presently classified

in groups A23P1/00 to

A23P1/16, still needs

reclassification to groups

A23L1/0002 to A23L1/0097

N A23L5/00 Group A23L5/00 is impacted by the

reclassification into groups A23L7/00,

A23L9/00 and A23L21/00. Groups

A23L5/00 and A23L7/00, A23L9/00,

A23L21/00 should be considered in

order to perform a complete search.

N A23L7/00 Group A23L7/00 is incomplete

pending reclassification of documents

from group A23L5/00. Groups

A23L5/00 and A23L7/00 should be

considered in order to perform a

complete search






complete search






complete search

N A23L 29/30 Group A23L 29/30 is impacted by

reclassification into group A23L

33/125. Group A23L 29/30 and A23L

33/125 should be considered in order

to perform a complete search.



PROJECT RP0295

CPC Form – v.4 33

Type* Location Old Warning notice New/Modified Warning notice

N A23L 31/00 Group A23L 31/00 is impacted by

reclassification into groups A23L

31/10 and A23L31/15. Groups A23L

31/00, A23L 31/10 and A23L31/15

should be considered in order to

perform a complete search.

N A23L 31/10 Groups A23L31/10 is incomplete





complete search.






complete search.

N A23L 33/125 Groups A23L33/125 is incomplete



A23L29/30 and A23L33/125 should

be considered in order to perform a

complete search.

*N = new warning, M = modified warning, D = deleted warning

NOTE: The “Location” column only requires the symbol PRIOR to the location of the warning. No further directions such as

“before” or “after” are required.



PROJECT RP0295

CPC Form – v.4 34

C. New, Modified or Deleted Note(s)





Type* Location Old Note New/Modified Note

D A23L1/03 In this group, in the absence of an

indication to the contrary, an

invention is classified in the last

appropriate place

*N = new note, M = modified note, D = deleted note

NOTE: The “Location” column only requires the symbol PRIOR to the location of the note. No further directions such as

“before” or “after” are required.



PROJECT RP0295

CPC Form – v.4 35

2. A. DEFINITIONS (i.e. new or modified)

A23L3/00 (modified)

Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising,

specially adapted for foods or foodstuffs (preservation of flour or bread

A21D; processes specially adapted for particular foods or foodstuffs, see the

relevant groups for the foods or foodstuffs in A23; preserving foods or

foodstuffs in association with packaging B65B55/00; preservation of alcoholic

beverages C12H)

Definition statement

Preservation of foods or foodstuffs in general, e.g. by pasteurising, sterilising, heating, freezing, drying, pressurising, irradiation or treatment with chemicals, specially adapted for foods or foodstuffs.

Relationship between large subject matter areas

In relation to preservation of foods or foodstuffs in general, this main group is the primary home for this subject-matter. However, preservation subject matter specifically adapted for certain foods can also be found in subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J). For example, preservation of flour or dough or bakery products is subject-matter for subclass A21D, and preservation of meat, fish, eggs, fruit, vegetables and edible seeds e.g. cereals is subject matter for subclass A23B. Preservation of milk or milk preparations is subject matter for subclass A23C. In relation to preservation, deciding between this main group and the other subclasses listed above is generally a matter of function or application. Where the particular preservation technology is the main point of interest classification is made in this main group, and where the application to particular foodstuffs is the main interest classification is made in the subclasses listed above. Some double-classification is evident, see also special rules of classification below.

References relevant to classification in this group

Sterilising and disinfecting of non-food material

A61L2/00

Preserving foods or foodstuffs in association with packaging method

B65B55/00

Preservation associated with packaging (entity)

B65D81/24



PROJECT RP0295

CPC Form – v.4 36

Informative references

Machines and equipments for baking A21B Preservation of bakery products A21D Preservation of milk or dairy products A23C Cleaning vegetables, fruits and other foodstuffs

A23L5/57

General methods for cooking foods A23L5/10 Kitchen equipment A47J Disinfecting, sterilizing in general A61L2/00 Packages for foodstuffs with provision for absorbing fluids

B65D81/26

Antioxidant compositions C09K15/00 Preserving fats, oils by using additives C11B5/00 Preservation of alcoholic beverages C12H Refrigeration machines, cooling freezing F25B, F25D Devices for drying foodstuffs F26B Heat exchange in general F28 Heating by electric, magnetic, or electromagnetic fields

H05B6/00

Special rules of classification within this group

A23L3/00: general preservations methods for food. Specific methods for vegetables, meat, fish, eggs, cereals : A23B. Double classification (A23B/A23L3/00) is sometimes necessary. Non-limiting examples of situations where double classification is necessary :

General method for preserving food but with specific examples for fish, meat;

Specific method for preserving vegetables but a more specific subgroup exists in A23L3/00 for

the preservation method e.g. high pressure treatment.

Sterilisation and packaging : sterilisation of the food product before packaging (aseptic filling) : B65B55/00, sterilisation after packaging : A23L3/00. A61L2/00 for general (non-food) preservation methods Beverage preservation is generally classified both in A23L2/42 (et seq.) and A23L3/00, when the preservation method is not strictly limited to non-alcoholic beverages. Same rule apply in A23C (milk preservation). When classifying in A23L3/00, A23V2002/00 indexing system should also be used when appropriate, in accordance with A23V2002/00 classification rules.



PROJECT RP0295

CPC Form – v.4 37

A23L5/00 (new)

Foods or foodstuffs; Their preparation or treatment (preservation thereof in

general A23L3/00; {mechanical aspects A23P} )

Definition statement

Any foods, foodstuffs that are not covered by the following subclasses : A21D (Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof) A23B (Preserving, e.g. by canning, meat, fish, eggs, fruit, vegetables, edible seeds; Chemical ripening of fruit or vegetables; The preserved, ripened, or canned products) A23C (Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof) A23D (Edible oils or fats, e.g. margarines, shortenings, cooking oils) A23F (Coffee; Tea; Their substitutes; Manufacture, preparation, or infusion thereof) A23G (Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof) A23J (Protein compositions for foodstuffs; Working-up proteins for foodstuffs; Phosphatide compositions for foodstuffs). Examples of foods, foodstuffs or non-alcoholic beverages covered by this subclass are: Foods or foodstuffs containing gelling or thickening agents; Marmalades, jams, jellies or similar products; Honey, royal jelly or other apiculture products; Cereal-derived products including pasta; Malt products, puddings or cream substitutes; Spices, flavouring agents or condiments, whether natural or synthetic; artificial sweeteners; table salts; colouring agents; Meat, poultry, egg, fish or seafood products; Food consisting mainly of nut meat or seeds, e.g. peanut butter; Soups or sauces; and Preparation or treatment of the above foods, foodstuffs or non-alcoholic beverages provided for in this subclass, including: Processing, technological aspects other than apparatuses as such, cooking, shaping, physical treatments of food not covered by other specific subclasses. Cooking e.g. by roasting or frying; Removing unwanted matter;



PROJECT RP0295

CPC Form – v.4 38

Physical treatment e.g. with wave energy, electric or magnetic fields; Preparation of fruit or vegetables, e.g. to make snacks, chips, sauerkraut or pickles; Colouring or decolouring; and Modifying the nutritive qualities, e.g. by adding vitamins, minerals or dietary fibres. Modification of such foods or beverages to change their nutritional content for dietary reasons, and these modified foods or beverages per se. Dietetic methods, functional foods, food or nutritional supplements

Relationship between large subject matter areas

In relation to foods, foodstuffs or non-alcoholic beverages per se, and in relation to their preparation and treatment including physical treatment, this main group is residual to subclasses A21D, A23B, A23C, A23D, A23F, A23G or A23J. These subclasses relate to flour or dough (A21D), dairy products (A23C), edible oils or fats (A23D), coffee, tea or their substitutes (A23F), cocoa, chocolate, confectionery or ice-cream (A23G) and protein compositions (A23J).

References relevant to classification in this group

Preservation of foods or foodstuffs in general

A23L3/00

Informative references

Apiculture A01K47/00 - A01K59/00 Machines and equipments for baking A21B Machines and equipments for making doughs

A21C

Bakery products A21D Enriched flour A21D2/00 (Mechanical)processing meat or fish products

A22C

Milk preparations A23C9/00 Milk substitutes, coffee whitener compositions

A23C11/00

Natural coffee or tea flavour A23F3/40, A23F5/46 Working-up proteins for foodstuffs A23J3/00 Animal foods A23K Kitchen equipment A47J Apparatus for baking, roasting, grilling or frying

A47J37/00

Emulsifiers in general B01F17/00



PROJECT RP0295

CPC Form – v.4 39

Sugars and derivatives, nucleotides C07H Polysaccharides C08L Perfumes, essential oils C09B Microorganisms and processes using them

C12N-C12R

Processing sugar C13B, C13K Analysing food G01N33/02

Special rules of classification within this group

All specific examples should be classified as additional information e.g. formulation examples of a new sweetener in a chewing gum formulation, bakery product, yogurt, ice cream, chocolate, beverage should be classified in the corresponding subclasses in addition to the relevant subgroup for the sweetener itself. Dietetic beverages should also be classified in A23L33/00 or lower subgroups (in addition to A23L2/00) When classifying in A23L5/00, A23V2002/00 indexing system should also be used when appropriate in accordance with A23V2002/00 classification rules. Processes, apparatus/device for shaping food in general should be classified in A23P. A23L27/75 : includes cyclodextrin complexes A23L27/79: includes dissolvable flavoured films to placed in the mouth A23L27/30 : concerns sweetening agents. Sugars or other carbohydrates used for non-sweetening purposes (e.g. freezing point reducing agent, filler) are classified in A23L29/30, double classification is occasionally possible. A23L33/00: modification of nutritive value without additive e.g. by selection, specific treatment (e.g. cultivation, cooking, processing) A23L33/30: only dietetic methods e.g. special dietetic or dietary regimens, not only for losing weight A23L33/40: food formulations comprising at least all macronutrients (proteins, lipids, carbohydrates). Pre- or post-operative nutritional compositions, complete foods formulations for special purposes or population (infant, elderly, pregnancy, etc.) A23L33/10 : Functional food (food or dietary supplement with dietetic or therapeutic indication) are classified in A23L33/10 which is the main group for functional foods. A23L33/10 Also includes mixtures of additives and other additives not covered by subgroups A23L33/105 to A23L33/26. Those additives may also be classified in appropriate subgroups of A23L5/00 (e.g. A23L29/30 for sugars, A23L31/00 for fungi). Multiple classification for combination of ingredients is preferred when the ingredients are essential for the invention. In addition, Indexing Codes A23V2002/00 should be used for indicating a combination of additives and possibly together with their function. A23L33/135: is used for microorganism having an effect on health, generally probiotics. A23L29/065 is used when the microorganism is used for other purposes, e.g. flavouring, bioconversion of substances, fermentation. A23L13/42: comminuted meat is optional; additives in whole meat pieces are also classified here



PROJECT RP0295

CPC Form – v.4 40

Glossary of terms

Food In addition to the commonly accepted foods or foodstuffs, the term in this subclass also extends to cover less traditional items such as thickening agents (e.g. starch), flavouring agents, artificial sweeteners, food colouring agents, etc.

Functional food /dietetic food / nutraceutical

food composition, formulation or supplement having an alleged effect on health or prevention of diseases.

Essential oil A concentrated, hydrophobic liquid containing volatile aromatic compounds from plants

Nutritive value The nutritive value represents the energetic or calorific content of nutrition



PROJECT RP0295

CPC Form – v.4 41

2. B. DEFINITIONS QUICK FIX

Symbol Location of change

(e.g., section title) Existing reference symbol or text

Action; New symbol; New text

A23L References relevant

to classification in

this subclass

C12H3/00 C12G3/00

A23L1/00 Definition Delete entire definition



PROJECT RP0295

CPC Form – v.4 42

3. REVISION CONCORDANCE LIST (RCL)

Type* From CPC Symbol (existing) To CPC Symbol(s)

D A23L1/00 Admin. transfer to A23L 5/00


D A23L1/0005 Admin. transfer to A23P10/10



D A23L1/0014 Admin. transfer to A23P10/00

D A23L1/0017 Admin. transfer to A23P10/20 D A23L1/002 Admin. transfer to A23P10/22 D A23L1/0023 Admin. transfer to A23P10/25 D A23L1/0026 Admin. transfer to A23P10/28 D A23L1/0029 Admin. transfer to A23P10/30 D A23L1/0032 Admin. transfer to A23P10/35 D A23L1/0035 Admin. transfer to A23P10/40 D A23L1/0038 Admin. transfer to A23P10/43 D A23L1/0041 Admin. transfer to A23P10/47 D A23L1/0044 Admin. transfer to A23P20/00

D A23L1/0047 Admin. transfer to A23P20/10 D A23L1/005 Admin. transfer to A23P20/12 D A23L1/0052 Admin. transfer to A23P20/105 D A23L1/0055 Admin. transfer to A23P20/11 D A23L1/0058 Admin. transfer to A23P20/17 D A23L1/0061 Admin. transfer to A23P20/18 D A23L1/0064 Admin. transfer to A23P20/19 D A23L1/0067 Admin. transfer to A23P20/20 D A23L1/007 Admin. transfer to A23P20/25 D A23L1/0073 Admin. transfer to A23P30/10 D A23L1/0076 Admin. transfer to A23P30/20 D A23L1/0079 Admin. transfer to A23P30/25 D A23L1/0082 Admin. transfer to A23P30/30 D A23L1/0085 Admin. transfer to A23P30/32 D A23L1/0088 Admin. transfer to A23P30/34 D A23L1/0091 Admin. transfer to A23P30/36 D A23L1/0094 Admin. transfer to A23P30/38 D A23L1/0097 Admin. transfer to A23P30/40 D A23L1/01 Admin. transfer to A23L 5/10









PROJECT RP0295

CPC Form – v.4 43




















































PROJECT RP0295

CPC Form – v.4 44




















































PROJECT RP0295

CPC Form – v.4 45




D A23L1/2001 Admin. transfer to A23L 11/01 D A23L1/2003 Admin. transfer to A23L 11/03 D A23L1/2005 Admin. transfer to A23L 11/05 D A23L1/2006 Admin. transfer to A23L 11/07 D A23L1/2008 Admin. transfer to A23L 11/09 D A23L1/201 Admin. transfer to A23L 11/10





























D A23L 1/22008 Admin. transfer to A23L 27/70














PROJECT RP0295

CPC Form – v.4 46




















































PROJECT RP0295

CPC Form – v.4 47

















D A23L1/3002 Admin. transfer to A23L 33/105 D A23L1/3004 Admin. transfer to A23L 33/11 D A23L1/3006 Admin. transfer to A23L 33/115 D A23L1/3008 Admin. transfer to A23L 33/12 D A23L1/301 Admin. transfer to A23L 33/127 D A23L1/3012 Admin. transfer to A23L 33/13 D A23L1/3014 Admin. transfer to A23L 33/135 D A23L1/3016 Admin. transfer to A23L 33/14





















D A23L1/3103 Admin. transfer to A23L 13/03 D A23L1/3106 Admin. transfer to A23L 13/06 D A23L1/311 Admin. transfer to A23L 13/10





PROJECT RP0295

CPC Form – v.4 48






















D A23L1/3204 Admin. transfer to A23L 15/20 D A23L1/3208 Admin. transfer to A23L 15/25 D A23L1/3212 Admin. transfer to A23L 15/30 D A23L1/3216 Admin. transfer to A23L 15/35























PROJECT RP0295

CPC Form – v.4 49





Q A23L5/00 A23L5/00, A23L7/00, A23L9/00,

A23L21/00

Q A23L29/30 A23L 29/30, A23L33/125

Q A23L31/00 A23L 31/00, A23L 31/10, A23L 31/15

* C = entries with modified file scope where reclassification of documents from the entries is involved; Q = new entries which

are firstly populated with documents via administrative transfers from deleted (D) entries. Afterwards, the transferred documents

into the Q entry will either stay or be moved to more appropriate entries, as determined by intellectual reclassification; D =

deleted entries.

NOTES:

Only C, D, and Q type entries are included in the table above.

When multiple symbols are included in the “To” column, avoid using ranges of symbols in order to be as precise as

possible.

For administrative transfer of documents, the following text should be used: “< administrative transfer to XX>” or

“<administrative transfer to XX and YY simultaneously>” when administrative transfer of the same documents is to

more than one place.

Administrative transfer to main trunk groups is assumed to be “invention information”, unless otherwise indicated, and

to 2000 series groups is assumed to be “additional information”.



PROJECT RP0295

CPC Form – v.4 50

4. CHANGES TO THE CPC-TO-IPC CONCORDANCE LIST (CICL)

CPC IPC Action*

A23L5/00 A23L5/00 NEW

A23L5/10 A23L5/10 NEW

A23L5/11 A23L5/10 NEW

A23L5/12 A23L5/10 NEW

A23L5/13 A23L5/10 NEW

A23L5/15 A23L5/10 NEW

A23L5/17 A23L5/10 NEW

A23L5/19 A23L5/10 NEW

A23L5/20 A23L5/20 NEW

A23L5/21 A23L5/20 NEW

A23L5/23 A23L5/20 NEW

A23L5/25 A23L5/20 NEW

A23L5/27 A23L5/20 NEW

A23L5/273 A23L5/20 NEW

A23L5/276 A23L5/20 NEW

A23L5/28 A23L5/20 NEW

A23L5/30 A23L5/30 NEW

A23L5/32 A23L5/30 NEW

A23L5/34 A23L5/30 NEW

A23L5/36 A23L5/30 NEW

A23L5/40 A23L5/40 NEW

A23L5/41 A23L5/41 NEW

A23L5/42 A23L5/42 NEW

A23L5/43 A23L5/43 NEW

A23L5/44 A23L5/44 NEW

A23L5/46 A23L5/46 NEW

A23L5/47 A23L5/47 NEW

A23L5/48 A23L5/48 NEW

A23L5/49 A23L5/49 NEW

A23L5/51 A23L5/00 NEW

A23L5/55 A23L5/00 NEW

A23L5/57 A23L5/00 NEW

A23L7/00 A23L7/00 NEW

A23L7/10 A23L7/10 NEW

A23L7/101 A23L7/10 NEW

A23L7/104 A23L7/104 NEW

A23L7/107 A23L7/104 NEW

A23L7/109 A23L7/109 NEW

A23L7/11 A23L7/109 NEW

A23L7/111 A23L7/109 NEW

A23L7/113 A23L7/113 NEW

A23L7/115 A23L7/10 NEW



PROJECT RP0295

CPC Form – v.4 51

CPC IPC Action*

A23L7/117 A23L7/117 NEW

A23L7/122 A23L7/122 NEW

A23L7/126 A23L7/126 NEW

A23L7/13 A23L7/13 NEW

A23L7/135 A23L7/135 NEW

A23L7/139 A23L7/139 NEW

A23L7/143 A23L7/143 NEW

A23L7/148 A23L7/148 NEW

A23L7/152 A23L7/152 NEW

A23L7/157 A23L7/157 NEW

A23L7/161 A23L7/161 NEW

A23L7/165 A23L7/165 NEW

A23L7/17 A23L7/17 NEW

A23L7/174 A23L7/174 NEW

A23L7/178 A23L7/178 NEW

A23L7/183 A23L7/183 NEW

A23L7/187 A23L7/187 NEW

A23L7/191 A23L7/191 NEW

A23L7/196 A23L7/196 NEW

A23L7/1963 A23L7/196 NEW

A23L7/1965 A23L7/196 NEW

A23L7/197 A23L7/10 NEW

A23L7/1975 A23L7/10 NEW

A23L7/198 A23L7/10 NEW

A23L7/20 A23L7/20 NEW

A23L7/25 A23L7/25 NEW

A23L9/00 A23L9/00 NEW

A23L9/10 A23L9/10 NEW

A23L9/12 A23L9/10 NEW

A23L9/20 A23L9/20 NEW

A23L9/22 A23L9/20 NEW

A23L9/24 A23L9/20 NEW

A23L11/00 A23L11/00 NEW

A23L11/01 A23L11/00 NEW

A23L11/03 A23L11/00 NEW

A23L11/05 A23L11/00 NEW

A23L11/07 A23L11/00 NEW

A23L11/09 A23L11/00 NEW

A23L11/10 A23L11/10 NEW

A23L11/20 A23L11/20 NEW

A23L11/30 A23L11/30 NEW

A23L11/31 A23L11/30 NEW

A23L11/32 A23L11/30 NEW



PROJECT RP0295

CPC Form – v.4 52

CPC IPC Action*

A23L11/33 A23L11/30 NEW

A23L11/34 A23L11/30 NEW

A23L11/35 A23L11/30 NEW

A23L11/36 A23L11/30 NEW

A23L11/37 A23L11/30 NEW

A23L13/00 A23L13/00 NEW

A23L13/03 A23L13/00 NEW

A23L13/06 A23L13/00 NEW

A23L13/10 A23L13/10 NEW

A23L13/20 A23L13/20 NEW

A23L13/30 A23L13/30 NEW

A23L13/40 A23L13/40 NEW

A23L13/42 A23L13/40 NEW

A23L13/422 A23L13/40 NEW

A23L13/424 A23L13/40 NEW

A23L13/426 A23L13/40 NEW

A23L13/428 A23L13/40 NEW

A23L13/43 A23L13/40 NEW

A23L13/432 A23L13/40 NEW

A23L13/45 A23L13/40 NEW

A23L13/46 A23L13/40 NEW

A23L13/48 A23L13/40 NEW

A23L13/50 A23L13/50 NEW

A23L13/52 A23L13/50 NEW

A23L13/55 A23L13/50 NEW

A23L13/57 A23L13/50 NEW

A23L13/60 A23L13/60 NEW

A23L13/62 A23L13/60 NEW

A23L13/65 A23L13/60 NEW

A23L13/67 A23L13/60 NEW

A23L13/70 A23L13/70 NEW

A23L13/72 A23L13/70 NEW

A23L13/74 A23L13/70 NEW

A23L13/76 A23L13/70 NEW

A23L15/00 A23L15/00 NEW

A23L15/10 A23L15/10 NEW

A23L15/20 A23L15/00 NEW

A23L15/25 A23L15/00 NEW

A23L15/30 A23L15/00 NEW

A23L15/35 A23L15/00 NEW

A23L17/00 A23L17/00 NEW

A23L17/10 A23L17/10 NEW

A23L17/20 A23L17/20 NEW



PROJECT RP0295

CPC Form – v.4 53

CPC IPC Action*

A23L17/30 A23L17/30 NEW

A23L17/35 A23L17/30 NEW

A23L17/40 A23L17/40 NEW

A23L17/50 A23L17/50 NEW

A23L17/60 A23L17/60 NEW

A23L17/65 A23L17/00 NEW

A23L17/70 A23L17/00 NEW

A23L17/75 A23L17/00 NEW

A23L19/00 A23L19/00 NEW

A23L19/01 A23L19/00 NEW

A23L19/03 A23L19/00 NEW

A23L19/05 A23L19/00 NEW

A23L19/07 A23L19/00 NEW

A23L19/09 A23L19/00 NEW

A23L19/10 A23L19/10 NEW

A23L19/105 A23L19/10 NEW

A23L19/11 A23L19/10 NEW

A23L19/115 A23L19/10 NEW

A23L19/12 A23L19/12 NEW

A23L19/13 A23L19/12 NEW

A23L19/135 A23L19/12 NEW

A23L19/14 A23L19/12 NEW

A23L19/15 A23L19/15 NEW

A23L19/18 A23L19/18 NEW

A23L19/19 A23L19/18 NEW

A23L19/20 A23L19/20 NEW

A23L21/00 A23L21/00 NEW

A23L21/10 A23L21/10 NEW

A23L21/11 A23L21/10 NEW

A23L21/12 A23L21/12 NEW

A23L21/15 A23L21/15 NEW

A23L21/18 A23L21/18 NEW

A23L21/20 A23L21/20 NEW

A23L21/25 A23L21/25 NEW

A23L21/27 A23L21/25 NEW

A23L23/00 A23L23/00 NEW

A23L23/10 A23L23/10 NEW

A23L25/00 A23L25/00 NEW

A23L25/10 A23L25/10 NEW

A23L25/20 A23L25/00 NEW

A23L25/25 A23L25/00 NEW

A23L25/30 A23L25/00 NEW

A23L25/40 A23L25/00 NEW



PROJECT RP0295

CPC Form – v.4 54

CPC IPC Action*

A23L27/00 A23L27/00 NEW

A23L27/10 A23L27/10 NEW

A23L27/105 A23L27/10 NEW

A23L27/11 A23L27/10 NEW

A23L27/115 A23L27/10 NEW

A23L27/12 A23L27/12 NEW

A23L27/13 A23L27/12 NEW

A23L27/14 A23L27/14 NEW

A23L27/16 A23L27/16 NEW

A23L27/18 A23L27/18 NEW

A23L27/20 A23L27/20 NEW

A23L27/201 A23L27/20 NEW

A23L27/202 A23L27/20 NEW

A23L27/2022 A23L27/20 NEW

A23L27/2024 A23L27/20 NEW

A23L27/2026 A23L27/20 NEW

A23L27/2028 A23L27/20 NEW

A23L27/203 A23L27/20 NEW

A23L27/204 A23L27/20 NEW

A23L27/205 A23L27/20 NEW

A23L27/2052 A23L27/20 NEW

A23L27/2054 A23L27/20 NEW

A23L27/2056 A23L27/20 NEW

A23L27/206 A23L27/20 NEW

A23L27/21 A23L27/21 NEW

A23L27/215 A23L27/21 NEW

A23L27/22 A23L27/22 NEW

A23L27/23 A23L27/23 NEW

A23L27/235 A23L27/23 NEW

A23L27/24 A23L27/24 NEW

A23L27/25 A23L27/24 NEW

A23L27/26 A23L27/26 NEW

A23L27/27 A23L27/27 NEW

A23L27/28 A23L27/28 NEW

A23L27/29 A23L27/29 NEW

A23L27/30 A23L27/30 NEW

A23L27/31 A23L27/30 NEW

A23L27/32 A23L27/30 NEW

A23L27/33 A23L27/30 NEW

A23L27/34 A23L27/30 NEW

A23L27/35 A23L27/30 NEW

A23L27/36 A23L27/30 NEW

A23L27/37 A23L27/30 NEW



PROJECT RP0295

CPC Form – v.4 55

CPC IPC Action*

A23L27/38 A23L27/30 NEW

A23L27/39 A23L27/30 NEW

A23L27/40 A23L27/40 NEW

A23L27/45 A23L27/40 NEW

A23L27/50 A23L27/50 NEW

A23L27/60 A23L27/60 NEW

A23L27/63 A23L27/60 NEW

A23L27/66 A23L27/60 NEW

A23L27/70 A23L27/00 NEW

A23L27/72 A23L27/00 NEW

A23L27/74 A23L27/00 NEW

A23L27/75 A23L27/00 NEW

A23L27/77 A23L27/00 NEW

A23L27/79 A23L27/00 NEW

A23L27/80 A23L27/00 NEW

A23L27/82 A23L27/00 NEW

A23L27/84 A23L27/00 NEW

A23L27/86 A23L27/00 NEW

A23L27/88 A23L27/00 NEW

A23L29/00 A23L29/00 NEW

A23L29/015 A23L29/00 NEW

A23L29/03 A23L29/00 NEW

A23L29/035 A23L29/00 NEW

A23L29/04 A23L29/00 NEW

A23L29/045 A23L29/00 NEW

A23L29/05 A23L29/00 NEW

A23L29/055 A23L29/00 NEW

A23L29/06 A23L29/00 NEW

A23L29/065 A23L29/00 NEW

A23L29/10 A23L29/10 NEW

A23L29/20 A23L29/20 NEW

A23L29/206 A23L29/206 NEW

A23L29/212 A23L29/212 NEW

A23L29/219 A23L29/219 NEW

A23L29/225 A23L29/225 NEW

A23L29/231 A23L29/231 NEW

A23L29/238 A23L29/238 NEW

A23L29/244 A23L29/244 NEW

A23L29/25 A23L29/25 NEW

A23L29/256 A23L29/256 NEW

A23L29/262 A23L29/262 NEW

A23L29/269 A23L29/269 NEW

A23L29/27 A23L29/269 NEW



PROJECT RP0295

CPC Form – v.4 56

CPC IPC Action*

A23L29/271 A23L29/269 NEW

A23L29/272 A23L29/269 NEW

A23L29/273 A23L29/269 NEW

A23L29/274 A23L29/269 NEW

A23L29/275 A23L29/275 NEW

A23L29/281 A23L29/281 NEW

A23L29/284 A23L29/281 NEW

A23L29/288 A23L29/288 NEW

A23L29/294 A23L29/294 NEW

A23L29/30 A23L29/30 NEW

A23L29/32 A23L29/30 NEW

A23L29/35 A23L29/30 NEW

A23L29/37 A23L29/30 NEW

A23L31/00 A23L31/00 NEW

A23L31/10 A23L31/10 NEW

A23L31/15 A23L31/15 NEW

A23L33/00 A23L33/00 NEW

A23L33/10 A23L33/10 NEW

A23L33/105 A23L33/105 NEW

A23L33/11 A23L33/11 NEW

A23L33/115 A23L33/115 NEW

A23L33/12 A23L33/12 NEW

A23L33/125 A23L33/125 NEW

A23L33/127 A23L33/10 NEW

A23L33/13 A23L33/13 NEW

A23L33/135 A23L33/135 NEW

A23L33/14 A23L33/14 NEW

A23L33/145 A23L33/145 NEW

A23L33/15 A23L33/15 NEW

A23L33/155 A23L33/155 NEW

A23L33/16 A23L33/16 NEW

A23L33/165 A23L33/165 NEW

A23L33/17 A23L33/17 NEW

A23L33/175 A23L33/175 NEW

A23L33/18 A23L33/18 NEW

A23L33/185 A23L33/185 NEW

A23L33/19 A23L33/19 NEW

A23L33/195 A23L33/195 NEW

A23L33/20 A23L33/20 NEW

A23L33/21 A23L33/21 NEW

A23L33/22 A23L33/22 NEW

A23L33/24 A23L33/24 NEW

A23L33/25 A23L33/25 NEW



PROJECT RP0295

CPC Form – v.4 57

CPC IPC Action*

A23L33/26 A23L33/26 NEW

A23L33/28 A23L33/28 NEW

A23L33/29 A23L33/29 NEW

A23L33/30 A23L33/00 NEW

A23L33/40 A23L33/00 NEW

A23L35/00 A23L35/00 NEW

A23L35/10 A23L35/00 NEW

A23L35/20 A23L35/00 NEW

A23L1/00 DELETE

A23L1/0002 DELETE

A23L1/0005 DELETE

A23L1/0008 DELETE

A23L1/0011 DELETE

A23L1/0014 DELETE

A23L1/0017 DELETE

A23L1/002 DELETE

A23L1/0023 DELETE

A23L1/0026 DELETE

A23L1/0029 DELETE

A23L1/0032 DELETE

A23L1/0035 DELETE

A23L1/0038 DELETE

A23L1/0041 DELETE

A23L1/0044 DELETE

A23L1/0047 DELETE

A23L1/005 DELETE

A23L1/0052 DELETE

A23L1/0055 DELETE

A23L1/0058 DELETE

A23L1/0061 DELETE

A23L1/0064 DELETE

A23L1/0067 DELETE

A23L1/007 DELETE

A23L1/0073 DELETE

A23L1/0076 DELETE

A23L1/0079 DELETE

A23L1/0082 DELETE

A23L1/0085 DELETE

A23L1/0088 DELETE

A23L1/0091 DELETE

A23L1/0094 DELETE

A23L1/0097 DELETE



PROJECT RP0295

CPC Form – v.4 58

CPC IPC Action*

A23L1/01 DELETE

A23L1/0107 DELETE

A23L1/0114 DELETE

A23L1/0121 DELETE

A23L1/0128 DELETE

A23L1/0135 DELETE

A23L1/0142 DELETE

A23L1/015 DELETE

A23L1/0151 DELETE

A23L1/0152 DELETE

A23L1/0153 DELETE

A23L1/0155 DELETE

A23L1/0156 DELETE

A23L1/0157 DELETE

A23L1/0158 DELETE

A23L1/025 DELETE

A23L1/0252 DELETE

A23L1/0255 DELETE

A23L1/0257 DELETE

A23L1/03 DELETE

A23L1/0305 DELETE

A23L1/031 DELETE

A23L1/0315 DELETE

A23L1/032 DELETE

A23L1/0325 DELETE

A23L1/033 DELETE

A23L1/0335 DELETE

A23L1/034 DELETE

A23L1/0345 DELETE

A23L1/035 DELETE

A23L1/05 DELETE

A23L1/052 DELETE

A23L1/0522 DELETE

A23L1/05223 DELETE

A23L1/05226 DELETE

A23L1/0524 DELETE

A23L1/0526 DELETE

A23L1/0528 DELETE

A23L1/053 DELETE

A23L1/0532 DELETE

A23L1/0534 DELETE

A23L1/054 DELETE

A23L1/0541 DELETE



PROJECT RP0295

CPC Form – v.4 59

CPC IPC Action*

A23L1/0543 DELETE

A23L1/0545 DELETE

A23L1/0546 DELETE

A23L1/0548 DELETE

A23L1/056 DELETE

A23L1/0562 DELETE

A23L1/05625 DELETE

A23L1/058 DELETE

A23L1/059 DELETE

A23L1/06 DELETE

A23L1/062 DELETE

A23L1/064 DELETE

A23L1/068 DELETE

A23L1/072 DELETE

A23L1/076 DELETE

A23L1/08 DELETE

A23L1/085 DELETE

A23L1/09 DELETE

A23L1/092 DELETE

A23L1/095 DELETE

A23L1/097 DELETE

A23L1/10 DELETE

A23L1/1008 DELETE

A23L1/1016 DELETE

A23L1/1025 DELETE

A23L1/1033 DELETE

A23L1/1041 DELETE

A23L1/105 DELETE

A23L1/1055 DELETE

A23L1/16 DELETE

A23L1/1606 DELETE

A23L1/1613 DELETE

A23L1/162 DELETE

A23L1/164 DELETE

A23L1/1641 DELETE

A23L1/1643 DELETE

A23L1/1645 DELETE

A23L1/1646 DELETE

A23L1/1648 DELETE

A23L1/168 DELETE

A23L1/1685 DELETE

A23L1/172 DELETE

A23L1/176 DELETE



PROJECT RP0295

CPC Form – v.4 60

CPC IPC Action*

A23L1/18 DELETE

A23L1/1802 DELETE

A23L1/1805 DELETE

A23L1/1807 DELETE

A23L1/181 DELETE

A23L1/1812 DELETE

A23L1/1815 DELETE

A23L1/1817 DELETE

A23L1/182 DELETE

A23L1/1823 DELETE

A23L1/1826 DELETE

A23L1/185 DELETE

A23L1/186 DELETE

A23L1/187 DELETE

A23L1/1875 DELETE

A23L1/19 DELETE

A23L1/193 DELETE

A23L1/196 DELETE

A23L1/20 DELETE

A23L1/2001 DELETE

A23L1/2003 DELETE

A23L1/2005 DELETE

A23L1/2006 DELETE

A23L1/2008 DELETE

A23L1/201 DELETE

A23L1/202 DELETE

A23L1/211 DELETE

A23L1/2111 DELETE

A23L1/2112 DELETE

A23L1/2113 DELETE

A23L1/2115 DELETE

A23L1/2116 DELETE

A23L1/2117 DELETE

A23L1/2118 DELETE

A23L1/212 DELETE

A23L1/2121 DELETE

A23L1/2123 DELETE

A23L1/2125 DELETE

A23L1/2126 DELETE

A23L1/2128 DELETE

A23L1/214 DELETE

A23L1/2142 DELETE

A23L1/2145 DELETE



PROJECT RP0295

CPC Form – v.4 61

CPC IPC Action*

A23L1/2147 DELETE

A23L1/216 DELETE

A23L1/2161 DELETE

A23L1/2162 DELETE

A23L1/2163 DELETE

A23L1/2165 DELETE

A23L1/217 DELETE

A23L1/2175 DELETE

A23L1/218 DELETE

A23L1/22 DELETE

A23L 1/22008 DELETE

A23L1/22016 DELETE

A23L1/22025 DELETE

A23L1/22033 DELETE

A23L1/22041 DELETE

A23L1/2205 DELETE

A23L1/22058 DELETE

A23L1/22066 DELETE

A23L1/22075 DELETE

A23L1/22083 DELETE

A23L1/22091 DELETE

A23L1/221 DELETE

A23L1/2212 DELETE

A23L1/2215 DELETE

A23L1/2217 DELETE

A23L1/222 DELETE

A23L1/2225 DELETE

A23L1/223 DELETE

A23L1/224 DELETE

A23L1/225 DELETE

A23L1/226 DELETE

A23L1/22607 DELETE

A23L1/22614 DELETE

A23L1/22621 DELETE

A23L1/22628 DELETE

A23L1/22635 DELETE

A23L1/22642 DELETE

A23L1/2265 DELETE

A23L1/22657 DELETE

A23L1/22664 DELETE

A23L1/22671 DELETE

A23L1/22678 DELETE

A23L1/22685 DELETE



PROJECT RP0295

CPC Form – v.4 62

CPC IPC Action*

A23L1/22692 DELETE

A23L1/227 DELETE

A23L1/2275 DELETE

A23L1/228 DELETE

A23L1/229 DELETE

A23L1/2295 DELETE

A23L1/23 DELETE

A23L1/2305 DELETE

A23L1/231 DELETE

A23L1/232 DELETE

A23L1/234 DELETE

A23L1/235 DELETE

A23L1/236 DELETE

A23L1/2361 DELETE

A23L1/2362 DELETE

A23L1/2363 DELETE

A23L1/2364 DELETE

A23L1/2365 DELETE

A23L1/2366 DELETE

A23L1/2367 DELETE

A23L1/2368 DELETE

A23L1/2369 DELETE

A23L1/237 DELETE

A23L1/2375 DELETE

A23L1/238 DELETE

A23L1/24 DELETE

A23L1/243 DELETE

A23L1/246 DELETE

A23L1/27 DELETE

A23L1/272 DELETE

A23L1/275 DELETE

A23L1/2751 DELETE

A23L1/2753 DELETE

A23L1/2755 DELETE

A23L1/2756 DELETE

A23L1/2758 DELETE

A23L1/277 DELETE

A23L1/28 DELETE

A23L1/29 DELETE

A23L1/293 DELETE

A23L1/296 DELETE

A23L1/30 DELETE

A23L1/3002 DELETE



PROJECT RP0295

CPC Form – v.4 63

CPC IPC Action*

A23L1/3004 DELETE

A23L1/3006 DELETE

A23L1/3008 DELETE

A23L1/301 DELETE

A23L1/3012 DELETE

A23L1/3014 DELETE

A23L1/3016 DELETE

A23L1/3018 DELETE

A23L1/302 DELETE

A23L1/303 DELETE

A23L1/304 DELETE

A23L1/3045 DELETE

A23L1/305 DELETE

A23L1/3051 DELETE

A23L1/3053 DELETE

A23L1/3055 DELETE

A23L1/3056 DELETE

A23L1/3058 DELETE

A23L1/307 DELETE

A23L1/308 DELETE

A23L1/3081 DELETE

A23L1/3082 DELETE

A23L1/3084 DELETE

A23L1/3085 DELETE

A23L1/3087 DELETE

A23L1/3088 DELETE

A23L1/31 DELETE

A23L1/3103 DELETE

A23L1/3106 DELETE

A23L1/311 DELETE

A23L1/312 DELETE

A23L1/313 DELETE

A23L1/314 DELETE

A23L1/31409 DELETE

A23L1/31418 DELETE

A23L1/31427 DELETE

A23L1/31436 DELETE

A23L1/31445 DELETE

A23L1/31454 DELETE

A23L1/31463 DELETE

A23L1/31472 DELETE

A23L1/31481 DELETE

A23L1/3149 DELETE



PROJECT RP0295

CPC Form – v.4 64

CPC IPC Action*

A23L1/315 DELETE

A23L1/3152 DELETE

A23L1/3155 DELETE

A23L1/3157 DELETE

A23L1/317 DELETE

A23L1/3172 DELETE

A23L1/3175 DELETE

A23L1/3177 DELETE

A23L1/318 DELETE

A23L1/3182 DELETE

A23L1/3185 DELETE

A23L1/3187 DELETE

A23L1/32 DELETE

A23L1/3204 DELETE

A23L1/3208 DELETE

A23L1/3212 DELETE

A23L1/3216 DELETE

A23L1/322 DELETE

A23L1/325 DELETE

A23L1/3252 DELETE

A23L1/3255 DELETE

A23L1/3257 DELETE

A23L1/326 DELETE

A23L1/327 DELETE

A23L1/328 DELETE

A23L1/3285 DELETE

A23L1/33 DELETE

A23L1/333 DELETE

A23L1/337 DELETE

A23L1/36 DELETE

A23L1/362 DELETE

A23L1/364 DELETE

A23L1/366 DELETE

A23L1/368 DELETE

A23L1/38 DELETE

A23L1/39 DELETE

A23L1/40 DELETE

A23L1/48 DELETE

A23L1/483 DELETE

A23L1/486 DELETE

*Action column:



PROJECT RP0295

CPC Form – v.4 65

For an (N) or (Q) entry, provide an IPC symbol and complete the Action column with “NEW.”

For an existing CPC main trunk entry or indexing entry where the existing IPC symbol needs to be changed, provide an

updated IPC symbol and complete the Action column with “UPDATED.”

For a (D) CPC entry or indexing entry complete the Action column with “DELETE.” IPC symbol does not need to be

included in the IPC column.

For an (N) 2000 series CPC entry which is positioned within the main trunk scheme (breakdown code) provide an IPC

symbol and complete the action column with “NEW”.

For an (N) 2000 series CPC entry positioned at the end of the CPC scheme (orthogonal code), with no IPC equivalent,

complete the IPC column with “CPCONLY” and complete the action column with “NEW”.

NOTES:

F symbols are not included in the CICL table above.

E and M symbols are not included in the CICL table above unless a change to the existing IPC is desired.



PROJECT RP0295

CPC Form – v.4 66

5. CROSS-REFERENCE LIST (CRL)

Scheme references impacted by this revision project

Location of reference

to be changed

Referenced subclass or

group to be changed

Action; New reference symbol; New

text

A21D13/0083 A23L1/176 A23L7/157

A22C9/00 A23L1/31

A23L1/318

A23L13/00

A23L13/70

A22C11/00 A23L1/31 A23L13/00

A23J3/225 A23L1/3285 A23L17/35

A23J3/227 A23L1/31 A23L13/00

A23P1/04 A23L1/22 A23L27/00

A23P1/14 A23L1/164

A23L1/18

A23L1/217

A23L7/117

A23L7/161

A23L19/18

A23P1/16 A23L1/19 A23L9/20

B01F 17/00 A23L1/035 A23L 29/10

Definitions references impacted by this revision project

Location of

reference

to be changed


group to be changed

Section of definition Action; New reference symbol;

New text

A21B A23L1/01 Informative references A23L5/10

A21C A23L1/16 References relevant to

classification in this

group

A23L7/109

A21C9/04 A23L1/0044 Informative references A23P20/00

A21D A23L1/16

Relationship between

large subject matter

areas

A23L7/109

A21D A23L1/164 Relationship between


areas

A23L7/117

A21D A23L1/168



areas

A23L7/143

A21D A23L1/176



areas

A23L7/157



areas

A23L7/161

A21D10/04 A23L1/005 References relevant to


group

A23P10/10



PROJECT RP0295

CPC Form – v.4 67

Location of

reference

to be changed


group to be changed


New text



group

A23L7/13



group

A23L7/13

A22C9/00 A23L1/31

References relevant to


group

A23L13/00

A22C9/00 A23L1/318 References relevant to


group

A23L13/70

A22C11/00 A23L1/31



group

A23L13/00



group

A23L13/70



group

A23L17/10



group

A23L17/40

A23B A23L1/0011

Informative references A23L5/57

A23B A23L1/0014 Informative references A23P10/00

A23B A23L1/01


A23B A23L1/06


A23B A23L1/212


A23B A23L1/216


A23B A23L1/31


A23B A23L1/32




PROJECT RP0295

CPC Form – v.4 68

Location of

reference

to be changed


group to be changed


New text

A23B A23L1/325


A23B A23L1/36 Informative references A23L25/00



group

A23L9/10



group

A23L27/66



group

A23L9/20



group

A23L11/37

A23C13/00 A23L1/19 Informative references A23L9/20

A23C15/12 A23L1/246



group

A23L27/66



group

A23L23/00

A23C19/0904 A23L1/39

Informative

References

A23L23/00

A23C19/0904 A23L1/246 Informative

References

A23L27/66



areas

A23L33/00

A23F A23L1/226



group

A23L27/20

A23F A23L1/234



group

A23L27/28

A23F A23L1/3002 References relevant to


group

A23L33/105

A23F3/40 A23L1/226 References relevant to


group

A23L27/20



PROJECT RP0295

CPC Form – v.4 69

Location of

reference

to be changed


group to be changed


New text



group

A23L33/105



group

A23L27/28

A23G A23L1/236 Relationship between


areas

A23L27/30

A23G A23L1/1643



group

A23L7/126

A23G A23L1/187



group

A23L9/10

A23G A23L1/2128



group

A23L19/09

A23G A23L1/2205



group

A23L27/79

A23G A23L1/236 References relevant to


group

A23L27/30

A23G A23L1/06


A23G A23L1/08 Informative references A23L21/25

A23J A23L1/0562



group

A23L29/281

A23J A23L1/305 References relevant to


group

A23L33/17

A23J A23L1/035 Informative references A23L29/10

A23J7/00 A23L1/035 Informative references A23L29/10

A23L2/00 A23L1/40 Relationship between


areas

A23L23/10



PROJECT RP0295

CPC Form – v.4 70

Location of

reference

to be changed


group to be changed


New text

A23P A23L1/0014 Relationship between


areas

A23P10/00

A23P A23L1/0014 Special rules of

classification within

this subclass

A23P10/00

A23P1/00 A23L1/0014 Relationship between


areas

A23P10/00

A23P1/02

A23L1/0017 References relevant to


group

A23P10/20

A23P1/04 A23L1/0017 References relevant to


group

A23P10/20



group

A23L27/00



group

A23P10/40



group

A23P20/00



group

A23P30/10



group

A23P30/20

A47G19/03 A23L1/0067 Informative references A23P20/20

A47G19/303 A23L1/00 Informative references A23L5/00



A61J A23L1/00 Informative references A23L5/00



A61K35/00 A23L1/00 References relevant to


subclass

A23L5/00

A61K35/00 A23L/00 Informative reverences A23L5/00

A61K36/00 A23L1/00 Relationship between


areas

A23L5/00

A61K36/00 A23L1/00 References relevant to


group

A23L5/00

A61K36/00 A23L1/00 Informative references A23L5/00



PROJECT RP0295

CPC Form – v.4 71

Location of

reference

to be changed


group to be changed


New text



group

A23L5/20

B01D1/00 A23L1/40 Informative references A23L23/10

B01D11/00 A23L1/3002



group

A23L33/105

B01D11/00 A23L1/2215 References relevant to


group

A23L27/11

B01J2/00 A23L1/1041 Informative references A23L7/198








B02B A23L1/00 Informative references A23L5/00

B29B17/0026 A23L1/3082 Informative references A23L33/24

B29C67/0051 A23L1/0073 Informative references A23P30/10

B33Y A23L1/00 Informative references A23L5/00

B33Y A23L1/0073 Informative references A23P30/10

B65D81/3469 A23L1/18 References relevant to


subclass

A23L7/161

B67D1/127 A23L1/0097 Informative references A23P30/40

C04B33/00 A23L1/3087 Informative references A23L33/29

C07C403/00 A23L1/275 Informative references A23L5/42

C08B A23L1/05 References relevant to


subclass

A23L29/20

C08H1/00 A23L1/00 Relationship between


areas

A23L5/00

C09B A23L1/275 Informative references A23L5/42

C09H A23L1/00 Relationship between


areas

A23L5/00

C10C A23L1/232 Informative references A23L27/27

C11B9/00 A23L1/22



areas

A23L27/00

C11B9/00 A23L1/222



areas

A23L27/12



PROJECT RP0295

CPC Form – v.4 72

Location of

reference

to be changed


group to be changed


New text

C11B9/00 A23L1/2225 Relationship between


areas

A23L27/13










C12C1/00 A23L1/185 References relevant to


group

A23L7/20



group

A23L7/20



group

A23L33/15

C12J1/00 A23L1/24 Informative references A23L27/60

C12N1/00 A23L1/0345 Informative references A23L29/065












C12P A23L1/034



group

A23L29/06

C12P A23L1/0345



group

A23L29/065

C12P A23L1/054



group

A23L29/269

C12P A23L1/09



group

A23L29/30



PROJECT RP0295

CPC Form – v.4 73

Location of

reference

to be changed


group to be changed


New text

C12P A23L1/105



group

A23L7/104

C12P A23L1/185



group

A23L7/20

C12P A23L1/186



group

A23L7/25

C12P A23L1/2008



group

A23L11/09

C12P A23L1/2113



group

A23L11/33

C12P A23L1/2118



group

A23L11/37

C12P A23L1/3014



group

A23L33/135

C12P A23L1/3016



group

A23L33/14

C12P A23L1/305 References relevant to


group

A23L33/17



group

A23L13/45



group

A23L13/48



group

A23L13/72



group

A23L17/65



group

A23L25/40

C12P21/00 A23L1/305 Informative references A23L33/17

C12P21/00 A23L1/03 Informative references A23L29/00

C13B A23L1/09



areas

A23L29/30



PROJECT RP0295

CPC Form – v.4 74

Location of

reference

to be changed


group to be changed


New text

C13B A23L1/236 Relationship between


areas

A23L27/30

C13B A23L1/09 References relevant to


group

A23L29/30

C13K A23L1/09



areas

A23L29/30

C13K A23L1/185 Relationship between


areas

A23L7/20

C13K A23L1/22



group

A23L27/00

C13K A23L1/236



group

A23L27/30

C13K A23L1/29 References relevant to


group

A23L33/00

H05B1/00 A23L1/01 Informative references A23L5/10

H05B11/00 A23L1/01 Informative references A23L5/10

NOTES:

The CRL tables above are used for changes to locations outside of the project scope. Changes to references in scheme

titles or definitions inside the project scope will be reflected in the “scheme change” template or one of the “definition”

templates.

In addition to other changes proposed in the tables above, in the column titled “Referenced subclass or group to be

changed,” referenced D symbols should indicate an action of “delete” or should indicate a replacement symbol and

referenced F symbols should indicate a replacement symbol.

When a reference is deleted, text related to that reference will also be deleted unless other references or a range of

references associated with the same text remain.

EUROPEAN PATENT OFFICE U.S. PATENT AND TRADEMARK … · M A23F3/40 1 Tea flavour; Tea oil;...

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