Process for the production of foam products similar to egg white from milk serum
CA 1106226 A · Owner: Agence Nationale De Valorisation De La Recherche (Anvar) · Inventors: Paquet, Denis; Thou, Kaing S.; Alais, Charles
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The process comprises the acidification of milk serum at a pH of 2 to 6, heating between 45° and 80°C for five to twenty minutes, then sudden cooling to a temperature comprised between 15°. and 25°C. and subsequent alkalinisation to a pH comprised between 7 and 9. The products are useful in the manufacture of pastries such as meringues.
Read the whole patent
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 August 4, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended August 4, 1998.
- 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.