Method for preparing a transparent adjusted milk whey protein and an adjusted milk whey protein product
CA 2048154 C · Owner: Kitabatake, Naofumi · Inventors: Kitabatake, Naofumi; Doi, Etsushiro; Kinekawa, Yohichi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A transparent adjusted milk whey protein is prepared by a method in which milk whey protein is purified and then the pH of a solution containing the milk whey protein is adjusted to not higher than 4 or not lower than 6. The solution may be heated to a temperature not lower than 55 °C before or after adjusting the pH. Further, an adjusted milk whey product is prepared by a method in which the pH of a solution containing milk whey protein is adjusted to not higher than 4 or not lower than 6 and the solution is heated at a temperature not lower than 55°C and cooled to a temperature not higher than 10 °C or a method in, which the pH of a solution containing purified milk whey protein is …
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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 July 30, 1991 and granted October 19, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended July 30, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by July 30, 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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Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.