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food-safe glazes/patents

updated sat 20 jan 01


Logan Oplinger on fri 19 jan 01

It seems to me that in order to patent a glaze formula/ recipie, it would have to be VERY precise in its composition with little variability in even the minor elements, in terms of raw materials, final composition, and end use. By simply adjusting the formula slightly an entirely different glaze is created.

All of this does not even consider the methods used in preparation, application, firing, etc. Too many variables, IMHO.

Logan Oplinger

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