Calcium fortified yogurt and methods of preparation
CA 2283445 A1 · Owner: Patel, Mayank T. · Inventors: Fleury, Amy R.; Funk, Dean F.; Patel, Mayank T.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 µm in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5 ~C). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 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 June 30, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 30, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 30, 2020.
- 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.