Method of preparing a dietary low cholesterol whole egg or egg yolk product, and the further processing of the product to give foods
CA 2128240 C · Owner: Jackeschky, Martin · Inventors: Jackeschky, Martin
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for preparing a dietetic, cholesterol-reduced whole egg or egg yolk product is characterized by dehydrating the whole egg or the yolk and then by mixing it with a lowcholesterol extractant based on liquid food oils the, extractant being allowed to act, and this reactant then being removed from the egg substance during a de-oiling stage.
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 24, 1992 and granted September 16, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 24, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 24, 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.