Canadian application, no grantCanada
Use of a deamidase in baking
CA 2256767 A1 · Owner: Wagner, Peter · Inventors: Nielsen, Per Munk; Wagner, Peter
Overview
Drawings and full text
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A dough- or bread-improving composition comprising an effective amount of a deamidase such as a peptidoglutaminase optionally in admixture with other , enzymes as well as the use of the composition in the preparation of dough and baked products.
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 June 27, 1997. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 27, 2017.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 27, 2019.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
FiledJune 27, 1997
GrantedNo grant recorded
Term endedJune 27, 2017
Patent numberCA 2256767 A1
Classification (IPC)A21D8/04
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.