Method for inhibiting oxidation of polyunsaturated lipids
CA 2381867 A1 · Owner: Kraft Foods Holdings, Inc. · Inventors: Akashe, Ahmad; Marquez, Manuel
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention generally relates to inhibition of oxidation of polyunsaturated lipids by mixing the polyunsaturated lipids with a combination of polyamines providing a unique anti-oxidative effect on the polyunsaturated lipids. A especially advantageous combination of polyamines used in this regard includes spermine and a different linear aliphatic polyamine such as, spermidine, putrescine, or mixtures thereof. The rate of off-flavor development is significantly reduced in polyunsaturated lipids blended with such combinations of different polyamines. In addition polyunsaturated lipid-, containing materials and compositions can be stabilized using edible non-, toxic anti-oxidants …
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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 16, 2002. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended April 16, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 16, 2024.
- 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.