Hydrogenated frying fat with extended frylife
CA 2082422 C · Owner: The Procter & Gamble Company · Inventors: Purves, Edward R.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A hydrogenated frying fat with extended frylife is made by: (a) hydrogenating an edible liquid oil having a starting iodine value between 95 and 150 by reacting the liquid oil with hydrogen in the presence of 0.01 % to 0.4 % hydrogenation catalyst by weight of the oil, where the hydrogenation reaction is conducted at a temperature between 320 °F (160°C) and 500°F (260 °C), and a pressure between 0 psig and 100 psig until the iodine value of the oil after hydrogenation is between 50 and 90 and where, during the hydrogenation reaction the temperature of the oil is between 440 ° F (227 ° C) and 500 ° F (260 ° C) for a time of at least, minutes and until the desired endpoint is reached; …
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 22, 1991 and granted April 16, 2002. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 22, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 22, 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.