Improved starchy flours
CA 2248396 A1 · Owner: Universite Laval · Inventors: Benmoussa, Mustapha; Yelle, Serge; Vezina, Louis-P.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is directed to a starchy flour comprising a modified protein content. The starchy flour is capable of producing a dough that when, compared with a corresponding wild-type starchy flour comprises an increased , pasting, temperature an increased peak viscosity, and more stability upon heating and cooling. Preferably the starchy flour is obtained from a root tuber species including potato, sweet potato, cassava, beet, yam artichoke and turnip, or a combination thereof. This, invention is also directed to a modified starchy flour prepared from maize. The, modified starchy flour is obtained by transforming a plant with at least one gene, construct that encodes a matrix …
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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 24, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended September 24, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 24, 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.