Quality improver for frozen doughs
CA 1267807 C · Owner: Riken Vitamine Co. Ltd. · Inventors: Yamaguchi, Takeshi; Watanabe, Atsuo
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A quality improver for frozen doughs comprising at least one emulsifier selected from glycerin fatty acid esters polyglycerin fatty acid esters, diacetyl tartaric acid esters of monoglyceride succinic acid esters of, monoglyceride sucrose fatty acid esters, soybean phospholipids calcium, stearoyl lactylate and sodium stearoyl lactvlate mixed with wheat gluten and, the resulting mixture is combined with at least one polymeric substance selected from alginic acid, sodium alginate propylene glycol alginate and, xanthan gum and at least one compound selected from cystine sodium, hyposulfite, protease, lactic acid and lactate are combined therewith.
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 April 17, 1990. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended April 17, 2007.
- 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.