Low-cost soy proteinaceous food ingredients
CA 2343545 A1 · Owner: Kraft Foods, Inc. · Inventors: Silver, Richard S.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention discloses a method for preparing a lactic acid fermented soy proteinaceous food ingredient having reduced levels of those oligosaccharides that lead to abdominal discomfort due to gas production when ingested by a mammal, compared to the levels present in crude soy materials. The method employs a source of glycosidase activity that is effective to hydrolyze the oligosaccharides to a fermentable saccharide; and a lactic fermentation to provide the ingredient. The invention additionally discloses a process for preparing a food product containing the lactic acid fermented soy proteinaceous food ingredient. Examples of food products which may be provided include process cheeses …
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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 April 5, 2001. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended April 5, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 5, 2023.
- 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.