Aqueous gel matrix for replacement of confection fats
CA 2093751 A1 · Owner: Surber, Kevin James · Inventors: Surber, Kevin James; Miller, Mark Stuart
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Abstract of the Invention, The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin sugar, flavor particles and water. The confection product has a melting temperature of about 140° F. has a firm chocolate-type consistency at temperatures below about 32° F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32° F. to about 140° F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert …
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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 April 8, 1993. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended April 8, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 8, 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.