Stable homogeneous emulsifier-free suspension, preparation method and uses in food compositions
CA 2663949 C · Owner: Compagnie Gervais Danone · Inventors: Doat, Stephane; Weill, Ricardo
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The subject of the invention is a stable homogeneous emulsifier-free suspension containing at least one hydrophobic substance and/or whose fusion point is greater than about 130 °C and of a thickener, in an aqueous environment. The suspensions of the invention may be used in food compounds specifically milk-based or dairy products.
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 4, 1999 and granted July 16, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 4, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 4, 2021.
- 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.