Frozen dairy products and methods of production
CA 2362910 A1 · Owner: Brake, Nicole C. · Inventors: Martin, Robert W. Jr.; Brake, Nicole C.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Frozen dairy products are provided that have an overrun of about 200 % and that are soft and scoopable at about 0 ~F to about 5 ~F. The frozen dairy products comprise from about 10 % to about 13 % of milk solids non-fat from , about 4 % to about 16 % of milk fat from about 5 % to about 10 % of sucrose from about 2 % to about 8 % of corn syrup having a DE of about 36 from about , 4 % to about 12 % of dextrose from about 0 % to about 1.5 % of starch and , from about 0.2 % to about 1.0 % of stabilizer with the balance being water. , The method of production for the frozen dairy products comprises the steps of heating water to a temperature from about 120 ~F to about 130 ~F agitating , the …
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 February 24, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended February 24, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 24, 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.