Water-continuous emulsions based on polysaccharides
CA 2090095 C · Owner: Unilever Plc · Inventors: Norton, Ian Timothy; Campbell, Iain James; Morley, Wayne Gerald
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention concerns water-continuous emulsions having a fat content of 1-60 wt.%, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 µm. The emulsion is spoonable meaning that it fulfils specific, requirements as to yield value Bingham viscosity and, failure to stress. The emulsions can be used in non-dairy creams in dressings, and mayonnaises.
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 February 22, 1993 and granted September 1, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 22, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 22, 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.