Fat fractionation
CA 1214064 A · Owner: Societe Des Produits Nestle S.A. · Inventors: Dieffenbacher, Albrecht
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for the production of edible fractions of fats and their use A vegetable fat is subjected to dry fractionation i.e. without the use of solvents or detergents with a, view to obtaining a concrete fraction compatible with cocoa butter in one or two fractionation cycles. In each of these cycles the fat melted beforehand is, seeded with stabilized .beta. or .beta.' crystals thereof the, liquid is progressively cooled and the suspension obtained is pressed by the application of a progressively increasing pressure. The concrete fractions obtained may be used instead of cocoa butter as confectionery fats.
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 November 18, 1986. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended November 18, 2003.
- 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.