Method for preparing process flavourings
CA 2037623 C · Owner: Unilever Plc · Inventors: Overbeeke, Nicolaas; Turksma, Hessel; Potman, Ronald Peter
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is concerned with method for preparing process flavourings, comprising the steps of: (a) mildly oxidizing fat to such a degree that the anisidine value of the fat is increased by at least a factor 1.5, (b) preparing a Maillard reaction mixture comprising: (1) a carbohydrate ingredient selected from the group consisting of reducing carbohydrate precursors of such carbohydrates, heat-degradation products of such carbohydrates and mixtures thereof, (2) a nitrogen compound with general formula NHRR' where R and R' represent hydrogen, aliphatic group or aromatic group and where R and R' may be the same or different, and, (3) the oxidized fat obtained in step (a) the weight …
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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 March 6, 1991 and granted September 9, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 6, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 6, 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
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.