Production of an aromatizing agent
CA 2209117 A1 · Owner: Wood, Robert Dustan · Inventors: Hose, Hugh; Zurbriggen, Beat Denis; Wood, Robert Dustan
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Process for the production of a meat flavour in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared the said, mixture having at least initially 45% by weight of dry matter, it being thus possible for the said mixture to be a koji, for example, it is inoculated with one or more microbial species traditionally used in the preparation of fermented cooked meat products and it, is incubated for a period and at a temperature sufficient to produce a meat flavour. The meat flavour may be extracted with oil, a gas in the supercritical or liquid state, or a fluorocarbon-based solvent. Food composition having a salami flavour whose aromatic part is obtained …
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 June 25, 1997. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 25, 2017.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 25, 2019.
- 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.