Water-binding composition for foods
CA 2249783 A1 · Owner: Bestfoods · Inventors: Eppler, Wolfgang
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A water-binding composition for binding excess liquid after cooking high-carbohydrate starchy foods, such as rice, potatoes, pasta cereals, legumes etc. comprising (a) 20-60% by weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion.
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 October 8, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended October 8, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 8, 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.