Cream filler composition and method for preparing it
CA 2544879 C · Owner: Tate & Lyle Europe Nv · Inventors: Landazuri, Thomas
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a cream filler composition which comprises: - a , lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing between 0 % and 5 % w/w of the total lipid fraction and a partially hydrogenated fat fraction representing between 0 % and 1 % w/w of the total lipid fraction - a powder , sweetener composition, - and a wheat gluten fraction having an increase gliadin content compared to the natural gliadin content in wheat gluten. The invention relates further to a method for preparing such a cream filler composition and food compositions comprising such a cream filler composition.
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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 December 30, 2003 and granted February 7, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended December 30, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 30, 2025.
- 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.