Stabilized cheesecake product
CA 2300224 A1 · Owner: Kraft Foods, Inc. · Inventors: Rapaport, Lauren Elyse
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides a low moisture cheesecake product having extended shelf life stability. It includes a crust whose water activity ranges from about 0.40 to about 0.86, and a cheesecake filling whose water activity ranges from about 0.76 to about 0.86. The water activity of the finished cheesecake product ranges from about 0.60 to about 0.86. The shelf life stability of the cheesecake product is at least about 3 months at refrigerated temperature. In favorable embodiments of the cheesecake product, its size and shape are appropriate for an individual serving as a snack or a dessert. The filling comprises less than about 60% by weight cream cheese, and includes ingredients that …
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 March 9, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended March 9, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 9, 2022.
- 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.