A method of improving the rheological and/or machineability properties of a flour dough
CA 2485607 C · Owner: Dupont Nutrition Biosciences Aps · Inventors: Povlsen, Inge Lise; Olsen, Torkil Steenholt
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough comprising , adding to the dough a combination comprising a MOX and an emulsifying agent.
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 May 23, 2003 and granted September 11, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 23, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 23, 2025.
- 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.