Encapsulation of food ingredients
CA 2402758 C · Owner: Commonwealth Scientific And Industrial Research Organisation · Inventors: Augustin, Mary Ann; Sanguansri, Luz
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160 ~C so that Maillard reaction products are formed in the aqueous mixture. The oil phase, up to 50 % by weight is then emulsified with the aqueous phase to form micro encapsulated oil particles. The formation of MRP may also be done after emulsification prior to drying. The emulsions can be used as food ingredients or dried to form powders.
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 April 3, 2001 and granted January 25, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 3, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 3, 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.