Process for maturing of fats
CA 2003067 A1 · Owner: Leach, Warren · Inventors: Wood, David J.; Leach, Warren; Peaston, George K.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
For optimum bakery performance it is commonplace to hold margarines and shortenings at a temperature of around 27°C for 2-3 days. This process, known as "batch maturing", is complicated by the insulating properties of fat and requires considerable expenditure of energy and storage space. It has been suggested (Oil and Fat vol 39.(12) 1986) that batch maturing may be avoided by in-line microwave irradiation during product processing. One disadvantage of using microwave irradiation is that heating of the fat is uneven and this may lead to local melting which is, undesirable, as it is necessary that the fat does not become molten during the maturing process. The specification discloses that …
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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
- Filed November 15, 1989. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended November 15, 2009.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by November 15, 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.