Production of higher quality maple syrup
CA 2017747 C · Owner: Paquette, Yvon A. · Inventors: Paquette, Yvon A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for making a light color maple syrup from a water-containing sap. In a first step the sap is, boiled under normal pressure to evaporate part of the water contained therein in the form of steam to form the maple, syrup and to develop caramelized and sweet characteristics and give flavour and a tinted color to this maple syrup. In a second step the sap is heated at a temperature lower than the boiling temperature of the sap and atomized through an air circulating column to evaporate another part of the water contained therein. This second step which can be carried out before the first one, permits to concentrate the sap, to increase its sugar content and to avoid further …
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 May 29, 1990 and granted September 28, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 29, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 29, 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.