US2946688A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of stabilizing the flavor of foods and the resulting product
Assignee: Chr Hansen Inc
•
Filing: 1958-07-28
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Granted: 1960-07-26
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Expires: 1978-07-28
Abstract
No abstract record available.
Inventors
- 👤 Waldemar A Rosenthal
- 👤 Hamilton A Pinkalla
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 11:16
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/20; A23L; A23L33/00; A23L33/10; A23L33/14; A23L33/145
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
63 words
THE METHOD OF FIXING AND STABILIZING THE FLAVOR OF FOODS WHICH INCLUDES PREPARING AN AUTOLYSATE OF TURULOPSIS UTILIS WITH 16% SODIUM CHLORIDE SOLUTION IN THE RATIO BY WEIGHT OF 1.0 PART OF YEAST DRIED TO NO MORE THAN 5% MOIXTURE CONTENT TO 2.3 PARTS OF THE SOLUTION, AND MIXING 1-5% BY WEIGHT OF THE AUTOLYSATE WITH THE FOOD UNTIL A HOMOGENEOUS COMPOSITION RESULTS.
Claim 2
Independent Claim
63 words
THE METHOD OF FIXING AND STABILIZING THE FLAVOR OF FOODS WHICH INCLUDES PREPARING AN AUTOLYSATE OF TURULOPSIS UTILIS WITH 16% SODIUM CHLORIDE SOLUTION IN THE RATIO BY WEIGHT OF 1.0 PART OF YEAST DRIED TO NO MORE THAN 5% MOIXTURE CONTENT TO 2.3 PARTS OF THE SOLUTION, AND MIXING 1-5% BY WEIGHT OF THE AUTOLYSATE WITH THE FOOD UNTIL A HOMOGENEOUS COMPOSITION RESULTS.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1963-07-26 | 1964-01-25 | 1964-07-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-07-26 | 1968-01-25 | 1968-07-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-07-26 | 1972-01-25 | 1972-07-26 | $7700.00 | Window Closed / Lapsed |