Quick-cooking thin walled pasta
CA 2009628 C · Owner: Giuliano, Carmine · Inventors: Giuliano, Carmine; Scarsella, Edward L.; Wyss, Clement R.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention describes an improved quick-cooking thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25 a, solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.
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 February 8, 1990 and granted December 29, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 8, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 8, 2012.
- 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.