Instant milk process and product
CA 1069752 A · Owner: Foremost-Mckesson · Inventors: Ewing, Neal L.; Fisher, John J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for the manufacture of instant fatcontaining dry milk and flavored dry milk products. Anhydrous milk powder is used as a source material and fat in the form of a fat emulsion and lecithin are separately atomized and added in the instantizing or agglomerating operation. Preferably the fat emulsion is one that has been subjected to high pressure homogenization. When cream is used as a source of fat for the emulsion some, additional milk protein preferably is added to the cream before homogenizing. - 1 -
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
- Granted January 15, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended January 15, 1997.
- 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.