Silica to decrease fat absorption in fried foods
CA 2061760 C · Owner: Hiler, George Douglas · Inventors: Hiler, George Douglas; El-Nokaly, Magda
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Potato pieces, for example, potato slices french, fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic or a hydrophilic silica. The hydrophilic silicas are preferred for use in the frying fat because they are approved for food use. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.
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 February 24, 1992 and granted October 7, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 24, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 24, 2014.
- 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.