Powdery oyster juice composition, process for the production of the same, and process for retaining the freshness of perishable food with the use of powdery oyster juice composition
CA 2035596 C · Owner: Ando, Yoshimi · Inventors: Ando, Yoshimi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A powdery oyster juice composition which comprises oyster juice and lactose; a process for the production of said powdery oyster juice composition which comprises mixing an oyster juice concentrate with lactose and drying the mixture in such a manner as to reduce the moisture content of the mixture to 5% or below; and a process for retaining the freshness of a perishable food (for example fish, shellfish, livestock meat and vegetables) which comprises contacting said food with said composition or an aqueous solution thereof are disclosed. The powdery oyster juice composition of the present invention, which is excellent in preservability and handleability, makes it possible to retain the …
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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 4, 1991 and granted January 2, 1996. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 4, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 4, 2013.
- 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
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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.