Method for agglomerating aspartame and acid- containing mixes
CA 1237330 A · Owner: General Foods Corporation · Inventors: Ponzoni, Ronald W.; Shoaf, Myron D.; Sorge, Richard M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants starches, or proteins. The blending is effected at an elevated temperature, the temperature being 140° to 200°F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as …
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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 May 31, 1988. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended May 31, 2005.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
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.