Encapsulated salt particles for use in baking yeast-raised bakery products
CA 2268932 A1 · Owner: Redd, Randall Vann · Inventors: Mclaughlin, John Richard; Redding, Bruce Kinge Jr.; Soltis, John
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention is directed to an encapsulated salt composition comprising crystalline sodium chloride encapsulated within a water-resistant thermoplastic shell, in which are randomly dispersed finely divided particles of ascorbic acid, and optionally, a bicarbonate leavening agent and to , methods for baking bromate-free yeast-raised bakery products therefrom. The ascorbic acid particles have a bimodal particle size distribution. At least 50 wt.% of the ascorbic acid particles are finely divided and at least 20 wt.% , of the ascorbic acid particles are coarse.
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 August 19, 1997. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended August 19, 2017.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 19, 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.
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.