Compositions and methods for inhibiting browning in foods and beverages
CA 2103167 C · Owner: Gross, Akiva · Inventors: Gross, Akiva; Iyengar, Radha; Mcevily, Arthur J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The, compositions comprise at least one substituted resorcinol derivative and at bast one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning such as shrimp, potatoes, apples, avocados; fruit juices and wines.
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 10, 1992 and granted September 30, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 10, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 10, 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.