Process for preparing chilled beverage products containing milk and a food acid
CA 2213728 C · Owner: Yang, David Kee · Inventors: Yang, David Kee; Heisey, Matthew Thomas; Nunes, Raul Victorino
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Chilled or shelf stable beverage products which are physically stable visually opaque and do not precipitate over time are disclosed. These products contain from about 5 to about 99.8 % milk from about 0.05 to about 0.8 % of a , food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns the , protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order 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 February 20, 1996 and granted April 17, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 20, 2016.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 20, 2018.
- 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.