Xanthan gum from dairy permeates and other filtered dairy products
CA 2123262 C · Owner: Armentrout, Richard W. · Inventors: Armentrout, Richard W.; Pollock, Thomas J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention relates to the unexpected discovery that xanthan gum can be produced from filtered whey or milk products including whey , permeates, and milk permeates by a fermentation process which uses organisms which are capable of converting lactose to xanthan gum.
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 May 10, 1994 and granted July 10, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 10, 2014.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 10, 2016.
- 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.