Nutritionally enhanced pasta
CA 2531845 C · Owner: Sweeney, Trevor · Inventors: Haro, Guillermo; Villota, Ricardo; Hill, Laura
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough such as pasta dough with high levels of protein so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
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 30, 2005 and granted July 15, 2014. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 30, 2025.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.