Positive hydration method of preparing confectionery and product therefrom
CA 2295238 A1 · Owner: Siris, Supapong · Inventors: Siris, Supapong; Cherukuri, S. Rao; Bayard, Claude A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is a new method of making a confectionery mass such as , a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and a saccharide-based material.
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 May 26, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended May 26, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 26, 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.