Method for production of food products coated in a material made from protein and hydrocolloid materials
CA 2446925 A1 · Owner: Sonjal · Inventors: Bocabeille, Gilles
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a method for the preparation of food products for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1 substituting calcium acetate for sodium acetate in the base then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.
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 June 18, 2002. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 18, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 18, 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.