Extended shelf life ricotta cheese blends
CA 2306663 C · Owner: Kraft Foods Global Brands Llc · Inventors: Li, John Yen Hown; Borwankar, Christine; Kelly-Harris, Sandra Elaine
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 method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese as well as the ricotta cheese blend composition and a lasagna kit that includes the ricotta cheese blend optional shredded cheese, tomato sauce and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160°F to 170°F for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second …
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 April 26, 2000 and granted December 9, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 26, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 26, 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.