Novel food production process
CA 2509891 C · Owner: Dsm Ip Assets B.V. · Inventors: Meima, Roelf Bernhard; Plomp, Pieter Jan Arnoldus Maria; Rooijen Van, Rutger Jan
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.
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 December 18, 2003 and granted August 16, 2016. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 18, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 18, 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.