Compositions and methods for inhibiting browning in foods
CA 2074352 C · Owner: Enzytech, Inc. · Inventors: Gross, Akiva; Mcevily, Arthur J.; Iyengar, Radha
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp apples, fruit, juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.
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 January 30, 1991 and granted September 17, 2002. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 30, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 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
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.