Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes
CA 2567202 C · Owner: Nestec S.A. · Inventors: Schlegel, Myriam; Vieira, Joselio Batista
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is produced comprising fat sweetener, milk solids-not-, fat and water in which an emulsifier is used comprising propylene glycol monoester of fatty acid.
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 March 14, 2005 and granted August 19, 2014. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 14, 2025.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.