Aseptically processed, natural, dairy-based sauces
CA 1305355 C · Owner: Tewey, Robert Thompson · Inventors: Sawyer, Harold Arthur; Maly, James Elmer; Wyss, Clement Robert
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for producing an asepticallyprocessed, natural, dairy based sauce which comprises: (a) intimately blending a combination of ingredients comprising whole milk from 40 to 80% by weight of the sauce or an equivalent amount of non-fat dry milk and water, heavy cream from 0 to 25% by weight, butter from 1 to 15% by weight, corn starch from 2 to 10% by weight, said corn starch comprising a majority of amylopectin, high amylose corn starch from 1 to 8% by weight, said high amylose corn starch comprising greater than 50% amylose, and flavors and particulates from 0 to 40% by weight; (b) heating the blended combination to a temperature of from 140°F to 190°F for from about 10 minutes to 30 …
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 21, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended July 21, 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.