Method for reducing acrylamide in foods, and foods having reduced levels of acrylamide
CA 2506115 C · Owner: Kellogg Europe Trading Limited · Inventors: Stojanovic, Marko; Gruber, David Cammiade; Lin, Peter Yau Tak
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for the reduction of acrylamide in food products food products , having reduced levels of acrylamide and an article of commerce. In one , aspect the method comprises reducing the level of asparagine in a food material before heating. In one embodiment the method comprises extracting at , least a portion of the asparagine from the food material before heating. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low of acrylamide or asparagine.
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 November 20, 2003 and granted October 1, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended November 20, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by November 20, 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.