Use of cationic preservative in food products
CA 2700633 C · Owner: Urgell Beltran, Joan Baptista · Inventors: Seguer Bonaventura, Joan; Urgell Beltran, Joan Baptista
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine in particular, the ethyl ester of the lauramide of the arginine monohydrochloride hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water ethanol, propylene glycol, isopropyl alcohol other …
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 October 25, 2001 and granted December 17, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 25, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 25, 2023.
- 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.