Fluid emulsified shortening composition
CA 2377310 A1 · Owner: Widlak, Neil R. · Inventors: Widlak, Neil R.
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 fluid emulsified shortening composition for use in yeast-raised food processing which will remain fluid at room temperature and improve the quality of yeast-raised food. The fluid emulsified shortening composition comprises a first emulsifier comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate and diacetic tartaric acid esters of monoglycerides a second , emulsifier comprising one or more monoglycerides a third emulsifier , comprising lecithin and a shortening comprising a liquid edible oil wherein , the weight ratio of the shortening to the sum of emulsifiers is from about 4:1 to about 1:1.
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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 June 15, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended June 15, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 15, 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.