Non-fat cream cheese product and method for manufacture thereof
CA 2061346 C · Owner: Kraft General Foods, Inc. · Inventors: Clark, Kathleen M.; Firary, Mark F.; Smith, David A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
of the Invention, In the method of the present invention for making a non-fat cream cheese product, microcrystalline cellulose is blended with a source of concentrated skim milk and is mixed to provide a slurry. The slurry is subjected to high pressure, high shear homogenization treatment so as to microfluidize the components of the slurry and provide a microreticulated microcrystalline cellulose dispersion having a high viscosity. The final cream cheese formulation is then prepared by adding skim milk curd to the microfluidized slurry and adding the remaining ingredients, including spices flavors, starch, and a gum, to provide the non-fat cream cheese product of the invention.
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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 17, 1992 and granted May 28, 2002. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 17, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 17, 2014.
- 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.