Replacement of egg albumen in food compositions
CA 1113778 A · Owner: Stauffer Chemical Company · Inventors: Chang, Pei K.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Depending on the application up to 100% of the egg, albumen requirement of a food composition can he replaced with a composition comprising a whey protein concentrate and 0.5-15% carboxymethylcellulose. The composition of the present invention can also be used to extend whole eggs, replace milk up to 100% and combinations thereof. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.
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 December 8, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 8, 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.