Thermally-inhibited pregelatinized granular starches and flours and process for their production
CA 2211014 C · Owner: Thomas, David J. · Inventors: Hanchett, Douglas J.; Thomas, David J.; Jeffcoat, Roger
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably the pH of the starch, or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after …
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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 January 17, 1996 and granted August 1, 2000. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 17, 2016.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 17, 2018.
- 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
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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.