High melting fat composition and process of making
CA 1106682 A · Owner: Scm Corporation · Inventors: Herzing, Anthony G.; Scarpiello, Daniel A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A composition comprises about 95-99% selectively hydrogenated fat containing at least about 98% C16-C18 triglycerides and between about 18% and 30% C16 fat-forming acid content, a Mettler Dropping Point of between about 104° and 109°F. and a Solids Fat Index profile of 62-68 at 50°F. 49-60 at 70°F. 42-56 at 80°F. 22-34 at 92°F. and 7-18 at 100°F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferably is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.
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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 August 11, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended August 11, 1998.
- 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.