Confection filled with gasified caramel and process for obtaining the same
CA 2010712 C · Owner: Escola Gallart, Ramon · Inventors: Escola Gallart, Ramon; Bayes Turull, Ramon
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150C and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds, cavities of a volume of 0.2 to 20 ml are punched in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50C, with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined, an adhesive is applied to the parts of the caramel mass disposed …
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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 February 22, 1990 and granted February 27, 1996. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 22, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 22, 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.