Frozen aerated creamy frosting and method therefore
CA 1182325 A · Owner: General Foods Corporation · Inventors: Wendrovsky, Carole G.; Hayes, Richard F.; Smith, Gordon C.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A frozen, aerated cake frosting is prepared by pasteurizing and homoginizing a blend of sweeteners water, fat, protein, emulsifiers and stabilizers cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whipped emulsion is combined with powdered sucrose at a weight ratio of 0.2 to 0.4:1 and the blend is frozen. The protein component is desirably a sodiumcalcium caseinate complex having a sodium to calcium ratio of 0.25 to 1.0:1.
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 February 12, 1985. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended February 12, 2002.
- 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.