Production of starchy food products comprising lipolytic enzymes
CA 2438234 C · Owner: Spendler, Tina · Inventors: Ross, Andrew; Christiansen, Luise; Spendler, Tina
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Properties of starchy food products such as noodles fried products and snack , prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product increase the , firmness, and increase the bulkiness (reduce the bulk density) of a fried product. The lipolytic enzyme may have phospholipase galactolipase and/or , triacyl-glycerol lipase activity.
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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 February 21, 2002 and granted March 22, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 21, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 21, 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.