Food fluid retention system
CA 2099342 C · Owner: Vadehra, Dharam Vir · Inventors: Wedral, Elaine Regina; Reutimann, Ernest; Vadehra, Dharam Vir
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Foods are coated with a mixture of egg albumen a, milk protein, an unmodified starch and water to provide a system for retaining fluids in the foods particularly, those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen denaturing the milk protein and gelatinizing the starch of the coating.
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 June 28, 1993 and granted June 23, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 28, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 28, 2015.
- 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.