Method for the treatment and packaging of a food product
CA 1206034 A · Owner: Tetra Pak Developpement Sa · Inventors: Rauser, Marita
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a method for the treatment and packaging of a food product, in particular fish, comprising a grinding or breaking down of the product so that it obtains a fluid or semi-fluid consistency. To the ground product is added a coagulating substance which consists of sodium alginate. The product is sterilized through the effect of heat, and it is then packed in sterile packages under aseptic conditions. In these packages the product obtains solid consistency as a result of the sodium alginate reacting chemically with calcium compounds which contain strongly complex-bonded calcium ions and which are added to, or are present in the product, to form, calcium alginate.
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 June 17, 1986. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended June 17, 2003.
- 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.