Polyol polyesters as a protective moisture barrier for foods
CA 2005012 C · Owner: Letton, James Anthony · Inventors: Bernhardt, Christian Albert; Letton, James Anthony; Kester, Jeffrey John
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups and at least, about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.
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
- Filed December 8, 1989 and granted March 11, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 8, 2009.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 8, 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
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.