Fat compositions for confectionery
CA 2133176 C · Owner: Cain, Frederick William · Inventors: Smith, Kevin Warren; Lakeman, Jan Dirk; Cain, Frederick William
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A novel hard fat substitute for use in chocolate comprising a polyol fatty acid polyester having a high N35 and a non-tempering triglyceride having a low N35 wherein the mixture, has a low N35, as well as a composite confectionery product comprising a chocolate core coated by a chocolate coating wherein the chocolate core is based on a 80:20 to 20:80 wt/wt mixture of triglyceride fats and polyol fatty acid polyesters, and the chocolate coating is based on triglyceride fats with no or a small amount of polyol fatty acids in a weight ratio of 100:0 to 90:10 wherein the, weight ratio of the chocolate core to the chocolate coating is 1:1 to 75:1.
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 September 28, 1994 and granted January 26, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended September 28, 2014.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 28, 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.