Cake icing composition utilizing a food modifying composition and process for making same
CA 2091973 C · Owner: Cpc International Inc. · Inventors: Dulin, Dreena Ann; Loh, Jimbay Peter; Anderson, Wendy Ann
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns present in a concentration of between about 5% and about 30% and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The …
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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 March 18, 1993 and granted July 1, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 18, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 18, 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
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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.