Method of preparing a heat-treated product
CA 2501741 C · Owner: Heldt-Hansen, Hans Peter · Inventors: Lange, Lene; Heldt-Hansen, Hans Peter; Jensen, Morten Tovborg
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
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 October 10, 2003 and granted April 17, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 10, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 10, 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.