Textured pea proteins
CA 2617697 C · Owner: Marquilly, Philippe · Inventors: Lis, Jose; Boursier, Bernard; Delebarre, Marie
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to granulated pea protein composition characterised in that the protein content expressed in terms of a dry substance ranges from 70 to 95 % by dry weight preferably from 70 to 90 % by dry weight more preferably from 80 to 85 % by dry weight a mean diameter ranges from 150 to 300 ?m a compressibility value determined by the HOSOKAWA method ranges from 5 to 15% preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition the use thereof in the form of a raw material for producing textured pea proteins and the thus …
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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 July 25, 2006 and granted June 2, 2015. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended July 25, 2026.
- 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.