Polyol fatty acid polyester cooking mediums
CA 2103277 C · Owner: Elsen, Joseph James · Inventors: Wehmeier, Thomas Joseph; Elsen, Joseph James; Kester, Jeffrey John
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A reduced calorie fat composition comprising: (a) from about 50 % to about 100 % of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters and from 0 % to about 50 % triglycerides. The liquid polyol fatty acid polyester having at least 50 % saturated fatty acid radicals with not more than 14 carbon atoms provides faster, moisture transport than prior polyol fatty acid polyester fat compositions. As a result foods cooked in the present compositions have good texture, crispness, mouthfeel, color and taste with reduced calories.
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 May 15, 1992 and granted May 5, 1998. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 15, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 15, 2014.
- 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.