Food additive comprising water-soluble hemicellulose
CA 2072684 C · Owner: Miyamae, Masatoshi · Inventors: Maeda, Hirokazu; Taguchi, Kenji; Yoshizaki, Masahiro
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130°C or lower, and composed of rhamnose fucose, arabinose, xylose, galactose, glucose and uronic acid. This food additive is useful as a dispersant a, protein stabilizer, a modifier, and/or a foaming agent for food. Food containing the food additive is also disclosed.
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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 June 29, 1992 and granted September 29, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 29, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 29, 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.