Control of nitrosamine formation in nitrite cured meat with 1,2,3,4-tetrahydro-quinoline compounds
CA 1069753 A · Owner: Unilever Limited · Inventors: Bharucha, Kekhusroo R.; Coleman, Michael H.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
CONTROL OF NITROSAMINE, FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO-, QUINOLINE COMPOUNDS ABSTRACT OF THE DISCLOSURE, THe formation of nitrosamines in cooked nitrite cured, meat products is reduced or eliminated by using certain 1,2,3,4tetrahydroquinoline compounds, such as 1,2,3,4-tetrahydro-2,2,4trimethyl-6-ethoxyquinoline in the curing mixtures or to treat the cured meat.
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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 15, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 15, 1997.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
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.