Food release compositions with organic fluidizing agents
CA 2128174 C · Owner: Clapp, Clarence P. · Inventors: Clapp, Clarence P.; Torrey, George S.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil lecithin, water, an organic, non-soap fluidizing agent. The water is present in an amount sufficient to partially but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. The composition which, may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, …
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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 July 15, 1994 and granted March 16, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended July 15, 2014.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by July 15, 2016.
- 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.