Protein composition characterized by lower thermogelation temperature and improved acid solubility
CA 1193899 A · Owner: Kroger Co. (The) · Inventors: Lee, Chang R.; Chang, Pei K.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The thermogelation temperature of protein in a solution having a pH above the isoelectric point of the protein can be lowered within the range of the thermogelation temperature of egg albumen and an increase of stability of the protein in a solution having a pH below the isoelectric point of the protein by a process comprising cooling an ungelled heated protein-containing alkaline solution having a total protein content of less than about 20% wherein the pH of the solution is within the range of from about 7.5 to about 10 and the temperature is within the range of from about 50°C. up to the gelation temperature of the protein to a temperature sufficiently low and within a sufficient time …
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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 September 24, 1985. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended September 24, 2002.
- 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
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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.