Flavour enhanced chocolate crumb
CA 2425400 A1 · Owner: Kochhar, Sunil · Inventors: Hansen, Carl Erik; Kochhar, Sunil; Juillerat, Marcel-Alexandre
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for the prepeation of chocolate crumb comprising mixing and heating from 15 to 70 % by weight of milk solids with 10 to 75 % weight of sugar and , 0.1 to 10 % by weight of milk or vegetable protein hydrolysates the , percentages being based on the weight of the mixture.
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 19, 2001. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended October 19, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by October 19, 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.