Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
CA 2012380 C · Owner: Weitzel, Rose Marie · Inventors: Seiden, Paul; White, Robert Lee; Ehrman, Albert Martin
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57°F (13.9°C) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57° to about 72°F (about 13.9° to about 22.2°C) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
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 March 16, 1990 and granted March 18, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 16, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 16, 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.