Treatment of dough with a lipoxygenase and a lipolytic enzyme
CA 2490944 C · Owner: Jensen, Morten Tovborg · Inventors: Borch, Kim; Jensen, Morten Tovborg; Erlandsen, Luise
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough e.g. by baking or , steaming.
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 July 2, 2003 and granted May 15, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended July 2, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by July 2, 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.