Method of extending shelf life of egg products via high pressure treatment
CA 2571865 C · Owner: Cargill, Incorporated · Inventors: Huston, Laura; Morriss, Jill M.; Efstathiou, John D.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Presented herein are methods of treating egg products to increase shelf life which include treating the egg products with high pressure. In addition the , egg products may be pasteurized before during, or after the pressure-, treatment. Optionally the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.
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 June 21, 2005 and granted January 22, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 21, 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.