Method for improving the flavour characteristics of potato products
CA 1339870 C · Owner: Maria De Rooij, Johannes Franciscus · Inventors: Van Osnabrugge, Willem; Maria De Rooij, Johannes Franciscus; Simmons, John David
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention provides a method for improving the flavour characteristics of potato products by treating the potato material with a processed flavour mixture obtained by heating a mixture containing a reducing sugar, amino acid(s) and a sulphur donor compound to a temperature between 70 and 180 °C. It is preferred that potato material are chips or french fries.
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 May 19, 1998. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended May 19, 2015.
- 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.