Method of preparing a long-life fruit-based stuffing for pastry products
CA 2010456 C · Owner: Bocelli, Franco · Inventors: Bocelli, Franco
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of preparing a long-life pastry stuffing including chopped fresh fruit, comprises a step of partial loosening of the cellulose fibers making up the main structure of said chopped fruit, a step of partial candying of the so-treated fruit pieces and a step of, dehydration of the partially candied pieces. The resulting stuffing, having a final moisture content of from 40% to 50% by weight, a sugar content not exceeding 45% by weight, a water activity Aw of from 0.75 to 0.85 and a pH, of from 2.5 to 4.5, has an extended shelf life at room temperature, as well as organoleptic and mouthfeel characteristics substantially comparable with those of a freshly prepared stuffing.
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 February 20, 1990 and granted February 17, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 20, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 20, 2012.
- 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.