Caramel confections and processes for preparing and using
CA 2109168 C · Owner: Wiant, Matthew J. · Inventors: Kelley, David Jr.; Lynch, William R.; Wiant, Matthew J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Caramel confections which facilitate coating depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from conventional caramel products which are based on sugars and milk protein and typically exhibit a chewy texture but are difficult to mold or to otherwise handle. A powdered caramel brittle material is made by sheeting cooling and grinding a caramel prepared by cooking aqueous milk solids with sugar to a moisture level of below 6%. Preferably, from 5 to 35% of the powdered caramel brittle is mixed with 30 to 60% granulated sugar, 18 to 30% fat, and 10 to 25% milk solids. The mixture is refined to …
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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 October 25, 1993 and granted December 30, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 25, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 25, 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.