Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products
CA 1296571 C · Owner: Dijkshoorn, Jacobus · Inventors: Dijkshoorn, Jacobus; Holscher, Ebo Jan
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Edible water-in-oil emulsion containing less than 80% and preferably 25-65% of a continuous fat phase and the balance up to 100% of an aqueous phase containing 5-60% of a humectant preferably consisting of a polyol. Said emulsion can be used for producing bakery products, particularly cakes, with a reduced fat content.
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 March 3, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended March 3, 2009.
- 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.