Process for manufacturing aerated frozen confections
CA 2602390 C · Owner: Vieira, Joselio Batista · Inventors: Wille, Hans-Juergen Erich; 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 process for manufacturing aerated frozen confection incorporating a step of low temperature freezing while preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock is described in , which the frozen confection comprises fat sweetener, milk solids-not-fat and , water and wherein 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 15, 2006 and granted January 14, 2014. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 15, 2026.
- 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.