Process for producing liquid egg having reduced cholesterol content and food containing liquid egg thus produced
CA 2028944 A1 · Owner: Ogasahara, Johji · Inventors: Hariu, Hitoshi; Ogasahara, Johji; Takahashi, Masakazu
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is directed to a process for producing a liquid egg having a reduced cholesterol content but having flavor and taste comparable to a conventional egg having a normal cholesterol content. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Foods containing as a raw material, the liquid egg having a reduced cholesterol content produced by the above process are also disclosed.
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 October 30, 1990. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended October 30, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 30, 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.