Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes
CA 2247730 A1 · Owner: Sapers, Gerald M. · Inventors: Martin, Stefan T.; Miller, Robert L.; Sapers, Gerald M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process is disclosed for inhibiting enzymatic browning in raw peeled, potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65°C), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents followed by storage in modified, atmosphere packaging. The process may comprise two stages in which sodium, erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages inwhich a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip and a …
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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 September 21, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended September 21, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 21, 2020.
- 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.