Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition
CA 1293151 C · Owner: Nederlandse Organisatie Voor Toegepast Natuurwetenschappelijk Onderzoek · Inventors: Kim, Jong C.
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 preparing a substantially granular food composition which contains digestible starch having a substantially granular structure wherein said, starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97 to 60:3 to 40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97 to 60:3 to 40. In most cases the ratio of search to protein lies between 97 to 70:3 to 30, preferably 90:10. The food product may have the form of filled cake other bakery products, and dish, …
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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 December 17, 1991. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 17, 2008.
- 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.