Vegetable products with improved stability at freezer temperatures and process for producing same
CA 2000546 C · Owner: Byron Agricultural Company Pty Ltd. · Inventors: Lewis, David Adrian; Lewis, Victor Marcus
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for preserving a vegetable product at sub-zero Celcius temperatures is described, which involves partially dehydrating and adding one or mare water activity controlling substances to the vegetable product before reducing its temperature. The vegetable product remains flexible and unfrozen at typical frozen food storage temperatures. The water activity of the product is below 1 and is preferably, below 0.9, measured at 20°C. Suitable water'activity controlling substances are, for example salts, sugars, and, polyhydric alcohols. A vegetable product is also described having improved stability at typical freezer temperatures. The product is partially dehydrated and one or more water …
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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
- Filed October 12, 1989 and granted January 25, 2000. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 12, 2009.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 12, 2011.
- 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.