Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation
CA 2482475 C · Owner: Johnson, J. Christopher · Inventors: Myers, Mary E.; Whitacre, Eric J.; Chimel, Mark J.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with tile sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness.
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 September 24, 2004 and granted January 15, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended September 24, 2024.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 24, 2026.
- 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.