Butter spreads
CA 2014816 C · Owner: Unilever Plc · Inventors: Schotel, Ronald Albert; Lanting-Marijs, Jacqueline Adrienne; Cain, Frederick William
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Butterfat spreads include products with around half the fat of butter. Around 15-20% of the fat-phase in butter is solid at 20°C. When butter is placed in the mouth this fat melts, produces a cool sensation on the palate. Low fat content attenuates the cool-melting properties while adding stearins to the product can cure the mouth melt problem but gives a product which is hard when removed from the refrigerator. The specification discloses a low fat butter spread in which the distribution of stearin in the product is inhomogeneous such that the C/N*N at 10°C is less than 0.35. This spread is cool melting without being hard at fridge temperature. The specification also discloses a process …
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 April 18, 1990 and granted February 2, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 18, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 18, 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.