Method and composition for enhancing foam properties of fermented malt beverages
CA 2127440 A1 · Owner: Haller, Helga J. · Inventors: Hsu, Wen P.; Haller, Helga J.; Foley, Timothy W.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated the, method comprises adding to the beverage an isohumulone extract in the amount of between about 0.1 ppm and about 20 ppm by weight of the beverage and foaming proteins in the amount of between about 2 ppm and about 250 ppm by weight of the beverage. The fermented malt beverage foam-enhancing composition comprises a mixture of an isohumulone extract and foaming proteins wherein the ratio of , isohumulone extract to foaming proteins is between about 1 to about 1 and about 1 to about 2500. Further disclosed is a beverage composition with enhanced foam properties …
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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 February 3, 1993. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended February 3, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 3, 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.