High moisture cream cheese texture control
CA 2364790 A1 · Owner: Zwolfer, Matthew · Inventors: Loh, Jimbay P.; Campbell, Bruce Edward; Lindstrom, Ted Riley
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for producing a high moisture cream cheese having desirable textural characteristics (i.e.increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels, during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture Level of the final composition is then adjusted to the final target moisture level by the addition, of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in significantly increased levels of …
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 December 10, 2001. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended December 10, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 10, 2023.
- 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.