Rheologically modified confectioneries produced by employing particular particle size distributions
CA 2323788 A1 · Owner: Purwo, Sandy Agus Susanto · Inventors: Kaiser, John Mark; Purwo, Sandy Agus Susanto
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to confectioneries and particularly reduced fat , chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae and the method , of preparation thereof. Controlling particle packing using continuous , particle size ingredient distributions and discrete bi-modal particle size , ingredient distributions has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25 % or greater fat content) …
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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 March 12, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended March 12, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 12, 2021.
- 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.