Low-fat spread and process for producing same
CA 1190431 A · Owner: Unilever Plc · Inventors: Sharp, David G.; Moran, David P.J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Spreads containing 20-60%, preferably 30-50% fat comprising, (i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and, (ii) a continuous fat phase. Said spreads are produced by a process involving (a) preparing a cream containing whey protein in substantially native state;, (b) heating said cream at 80-95°C to denature the protein;, (c) emulsifying the cream in a continuous fat phase and, (d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.
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 July 16, 1985. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended July 16, 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.