Fat composition
CA 1331716 C · Owner: Liefkens, Theodorus Jihannes · Inventors: Verhoef, Nicolaas Jan Frederik Dirk; Lansbergen, Adrianus Jacobus; Zock, Hendrik Frits
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyesters having a slip melting point of between 35 and 50°C and the fatty composition having an S20 in the range of 400 to 1400 g. The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the …
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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 August 30, 1994. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended August 30, 2011.
- 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.