Reduced fat whey protein concentrate and method of manufacture
CA 2379169 A1 · Owner: Boswell, Robert Philip · Inventors: Boswell, Robert Philip; Hutchinson, Joanne Campbell
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to reduced fat whey protein concentrate (WPC) and a method of producing such a WPC. The method of the invention involves concentrating the solids content of whey to produce an intermediate WPC diluting the intermediate WPC with water to an ionic strength no greater than a preselected ionic strength, adjusting the pH of the diluted intermediate WPC to within the range 3.8 to 5.0, holding the pH at that level for a period to optimise formation of a floc, and removing the floc to leave a reduced fat WPC supernatant. The resulting WPC has a fat content of <= 4% and preferably <= , 1%. The method has particular application for producing a reduced fat WPC from sweet …
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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 July 27, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended July 27, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by July 27, 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.