Process for the production of a lumpy meat emulsion product
CA 2035476 C · Owner: Masterfoods Gmbh · Inventors: Kohler, Friedrich; Reimann, Josef; Sirel, Tas
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Process for producing a lumpy meat emulsion product in which the, starting materials are processed to a meat emulsion at temperatures below 55°C, in which the meat emulsion is forced through a gap between the plates of the high speed emulsifier into a process tube and rapidly heated to 40 to 75°C, the proteins contained in the starting materials largely having an animal origin and having different coagulation behaviour characteristics as regards temperature and time.
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 1, 1990 and granted September 30, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 1, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 1, 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.