A non-aerosol foodstuffs parting composition
CA 2184477 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 foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin an edible, oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate calcium chloride, dihydrate, dibasic magnesium phosphate trihydrate and potassium chloride and water. The lecithin is preferably acetylated lecithin and the, preferred emulsifying agent is monocalcium phosphate and is present in an amount of at least about 1 percent by weight of the composition. In alternative embodiments mono- and diglycerides, including, e.g. phosphated mono- and diglycerides are used as substitutes for the, lecithin. Medium chain …
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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 March 17, 1995 and granted June 15, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 17, 2015.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 17, 2017.
- 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.