A process for producing a butter-like food fat
CA 2107885 C · Owner: Invensys Process Systems A/S · Inventors: Berntsen, Sten
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A butter-like food fat being directly spreadable at refrigeration temperature i.e. 4 to 5 °C, and preferably containing 80 to 83 % fat is produced by addition of vegetable oil water, and salt. Initially , conventional butter is produced which preferably con-, tains 80 to 83 % fat and which is made exclusively from milk. Subsequently the conventional butter is passed continuously through a tight, closed plant, whereby the butter initially passes through a kneading station followed by addition of half the total amount of added vegetable oil. Then the butter mixture passes through a mixer whereafter the remaining portion of the amount of added vegetable oil and water and salt are added. In …
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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 May 8, 1992 and granted December 3, 2002. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 8, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 8, 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.