Method for manufacture of jelly gum confections
CA 2000973 C · Owner: Chiu, Chung-Wai · Inventors: Zallie, James P.; Chiu, Chung-Wai
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention provides an improved method for manufacture of jelly gum confections utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-Dglucanohydrolase to provide lower hot viscosity and improved set time processing conditions and gel quality. The method comprises the steps of debranching the starch, blending the debranched starch with sweetener(s) water and other confectionery ingredients heating the mixture to, gelatinize the starch and forming the confections. This invention also provides confections manufactured by this method.
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
- Filed October 18, 1989 and granted March 12, 1996. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 18, 2009.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 18, 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.