Methods for using dehydrogenases in baking
CA 2331741 C · Owner: Novozymes, Inc. · Inventors: Xu, Feng; Wagner, Peter
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention relates to methods for preparing a dough comprising , incorporating into the dough a composition comprising an effective amount of one or more dehydrogenases which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of one or more dehydrogenases for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.
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 May 13, 1999 and granted December 6, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 13, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 13, 2021.
- 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.