Improved breading crumbs
CA 2182602 C · Owner: Odorico, Sergio L. · Inventors: Stephenson, Michael J.; Darley, Kenneth S.; Baur, Joachim N.C.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated and, which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties. including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration freezing and, freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heatset protein preferably is sodium caseinate. The novel breading crumbs may be …
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 February 27, 1995 and granted December 9, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 27, 2015.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 27, 2017.
- 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.