Method of producing firm shelf stable food products
CA 2226401 C · Owner: Cullen, Lorri D. · Inventors: Kerschner, Laurie E.; Cullen, Lorri D.; Huang, Victor T.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises in addition to the, normal ingredients of spices flavors, and other compounds, 0.1%- 24% polysaccharides by weight having a MWw in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further by using the, sauce of the present invention processing times or temperatures, …
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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 15, 1993 and granted August 3, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 15, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 15, 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.