Canadian application, no grantCanada
Improved glossy coating for fried and baked foods
CA 2126345 A1 · Owner: Komora, Donald T. · Inventors: Zyck, Annette P.; Komora, Donald T.; Vickers, Lisa A.
Overview
Drawings and full text
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An improved glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xantham gum in a dry blend which , is applied to a heated food substrate preferably immediately after frying or baking.
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 12, 1993. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended January 12, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 12, 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.
FiledJanuary 12, 1993
GrantedNo grant recorded
Term endedJanuary 12, 2013
Patent numberCA 2126345 A1
Classification (IPC)A23P1/08 +2 more
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.