Fat-substitute bakery dough and process for producing the same
CA 2087318 A1 · Owner: Seaman, Tom · Inventors: Seaman, Tom; Jewell, Anne M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Abstract of the Disclosure, A fat substitute bakery dough comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids from greater, than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof from greater than 11 to less than 93 percent of a fat-like sensory additive selected, from the group consisting of corn syrup molasses and mixtures thereof; and a, leavening agent wherein all percents are based on the weight of wheat flour. A process for mixing the above …
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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 January 14, 1993. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended January 14, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 14, 2015.
- 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.