Stabilizer for meat products and meat product composition
CA 2269598 A1 · Owner: Asahi Kasei Kabushiki Kaisha · Inventors: Kamada, Etsuo; Mochihara, Nobuyoshi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A stabilizer for foods or a stabilizer for meat products which is effective in preventing water separation and improving water retention yield, sense of , taste, cloudiness and the like in foods particularly meat products made using livestock meat, fish meat and the like characterized by comprising a , composite which comprises 10 to 90 % by weight of a microcrystalline cellulose and 10 to 90 % by weight of a gelling agent and which when dispersed in , water, provides an average microcrystalline cellulose particle diameter of not more than 20 µm and a fraction of particles having a diameter of not less than 10 µm of not more than 70 %. The incorporation of the stabilizer for meat …
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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 October 17, 1997. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended October 17, 2017.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 17, 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.