Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
CA 2540498 C · Owner: Van Veen, Marcel · Inventors: Van Veen, Marcel; Van Der Ark, Richard; Olierook, Fred
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition when dissolved in water at a dry , solids content of 0.1 wt.% exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200 preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture …
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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 September 29, 2004 and granted February 19, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended September 29, 2024.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 29, 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.
Timeline
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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.