Smooth, thick, stabilized sauce and gravy compositions containing combinations of rice starch and carob-bean flour, method for preparation thereof and process for preparing convenience food products utilizing same
CA 1237331 A · Owner: Fleury-Michon · Inventors: Fonteneau, Jean L.; Germon, Jean P.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Edible sauce and gravy compositions are formulated incorporating as an essential ingredient a combination of rice starch and carob-bean flour to give, the compositions desirable thickness smoothness and, stability characteristics. A method for preparing such compositions is disclosed. A process for preparing already-cooked, packaged, meat or fish-in-sauce type food products utilizing the formulated sauce and gravy compositions is also disclosed.
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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 May 31, 1988. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended May 31, 2005.
- 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.