Co-crystallization of dextrose and sucrose on cereal products
CA 1075967 A · Owner: Cpc International Inc. · Inventors: Edwards, Larry W.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Larry W. Edwards D-3163, CO-CRYSTALLIZATION OF DEXTROSE AND SUCROSE ON CEREAL PRODUCTS, ABSTRACT OF THE DISCLOSURE Dextrose and sucrose are co-crystallized onto the surface of breakfast cereal products; such as corn flakes puffed wheat or puffed rice, by applying to the surface of said cereal product a powdered crystalline material comprising any of sucrose, dextrose or mixtures thereof and coating the, surface with a layer of a concentrated aqueous solution of dextrose and sucrose. The coated cereal product is then dried at a temperature below the browning temperature of the product. The resulting coated cereal product has a desirable frosted appearance. -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 April 22, 1980. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended April 22, 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.