Expired Canadian patentCanada
Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13
CA 2534935 C · Owner: Spendler, Tina · Inventors: Spendler, Tina; Schafer, Thomas; Hoff, Tina
Overview
Drawings and full text
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough particularly an amylase from Thermotoga.
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 August 23, 2004 and granted July 17, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended August 23, 2024.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 23, 2026.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
FiledAugust 23, 2004
GrantedJuly 17, 2012
Term endedAugust 23, 2024
Patent numberCA 2534935 C
Classification (IPC)A21D8/04 +1 more
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.