Process for microwave browning, composition used for same and product produced thereby
CA 2038987 A1 · Owner: Buckholz, Lawrence L. Jr. · Inventors: Sudol, Marion A.; Tan, Chee-Teck; Buckholz, Lawrence L. Jr.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring powder which contains individually, discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;, (b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;, (c) placing in intimate the contact with at least part of the surface of the foodstuff a flavor augmenting, imparting or enhancing quantity of the particulate flowable, flavoring powder of (a); and (d) …
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 March 25, 1991. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended March 25, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 25, 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.