Stable foams in a high acid environment
CA 2324922 C · Owner: Marquez, Rafael J. · Inventors: Hannan, Donald C.; Marquez, Rafael J.; Mosiewicz, Krzysztof
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An acidic, foam having a pH of less than about 4 and preferably from , about 2.5 to about 3.5 is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat a sweetener, whey protein, non-ionic stabilizer and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.
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 October 25, 2000 and granted January 4, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended October 25, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 25, 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.