Brine formulation for curing extruded sausage strand
CA 2274960 C · Owner: Townsend Engineering Company · Inventors: Alexander, David; Kobussen, Jos; Kobussen, Jaap
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20 ~C is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidifed with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25 %.
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 December 11, 1998 and granted November 11, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 11, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 11, 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.