Polydextrose flavor improvement
CA 2041701 C · Owner: Warner-Lambert Company · Inventors: Hussein, Mamoun Mahmoud; Luo, Shiuh Johnson; Bunick, Frank J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for removing unpleasant organoleptic sensations from polydextrose-containing confections is disclosed. Polydextrose solutions ranging from 50 to 70% are pH-adjusted from their typical pH of between 2.5 to 3.5 to levels of between about 4 to about 7 preferably of, between about 4.5 to 6.5 and most preferably from about 5, to about 6. The polydextrose solutions are thereafter heated to form confectionery syrups and hard candy is thereafter made in the customary way. Confections prepared in accordance with this method are low calorie and of superior taste and mouth feel compared to non-pH-adjusted polydextrose confections. In the cases where it is necessary to re-acidify hard candy …
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 May 2, 1991 and granted June 16, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 2, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 2, 2013.
- 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.