Seasoning from hydrolyzed vegetable proteins
CA 1307972 C · Owner: Werner, Giancarlo · Inventors: Wolfensberger, Ursula; Werner, Giancarlo; Fasi, Roland
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process in which vegetable proteins are hydrolyzed with concentrated hydrochloric acid, the hydrolyzate is neutralized first insolubles are separated therefrom and after standing, second insolubles are separated therefrom. After the separation of the first or second insolubles, the hydrolyzate is subjected to steam distillation under reduced pressure while maintaining the density of the hydrolyzate at a substantially constant value in order to eliminate 1,3-dichloro-propan-2-ol present.
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 September 29, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended September 29, 2009.
- 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.