Method for treating fruit juice with high pressure
CA 2051849 C · Owner: Ochiai, Shinya · Inventors: Taniguchi, Masayuki; Nakagawa, Yoshihiro; Ochiai, Shinya
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for treating fruit juice with high pressure having a step for compressing the fruit juice with high pressure in excess of 2,000 atm. wherein a step for adding a proteolytic enzyme particularly a proteolytic enzyme active in an acid precedes the high pressure sterilization process.
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 September 19, 1991 and granted April 29, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended September 19, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 19, 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.