Method of production of extruded cereal grain-based food products having improved qualities
CA 2105052 C · Owner: Dawes, Nancy C. · Inventors: Villagran, Maria D.; Dawes, Nancy C.; Mishkin, Martin A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as, carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
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 August 27, 1993 and granted January 28, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended August 27, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 27, 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.