Dried protein product of improved emulsification properties and flavor
CA 1046337 A · Owner: Ralston Purina Company · Inventors: Hoer, Ralph A.; Hawley, Robert L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Abstract of the Disclosure, A process for the production of a dried soy protein product of improved emulsification properties having a substantially bland flavor is disclosed which comprises; forming a slurry of isolated soy protein having a pH of between about 5.7 to 7.5 and a solids content within the range ofr 5 to 17% and dynamically heating the slurry under a positive pressure after which undesirable flavors are removed by causing instant pressure release to flash off excess moisture laden with the undesirable flavor components. The addition of an edible reducing agent in an amount of at least about 0.1% by weight of the solids is included either before or after the deflavorization …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted January 16, 1979. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 16, 1996.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.